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Recipes for success: culinary styles, professional careers, and institutional patterns in the field of high cuisine

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Title
Recipes for success: culinary styles, professional careers, and institutional patterns in the field of high cuisine
TitleInfo (displayLabel = Other Title); (type = alternative)
Title
Culinary styles, professional careers, and institutional patterns in the field of high cuisine
Name (ID = NAME001); (type = personal)
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Leschziner
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Vanina
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Vanina Leschziner
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author
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Levi Martin
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John
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Advisory Committee
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John Levi Martin
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chair
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Cerulo
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Karen
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Advisory Committee
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Karen Cerulo
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internal member
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McLean
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Paul
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Advisory Committee
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Paul McLean
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internal member
Name (ID = NAME005); (type = personal)
NamePart (type = family)
Mische
NamePart (type = given)
Ann
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Advisory Committee
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Ann Mische
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internal member
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Zelizer
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Viviana
Affiliation
Advisory Committee
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Viviana Zelizer
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outside member
Name (ID = NAME007); (type = corporate)
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Rutgers University
Role
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degree grantor
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Graduate School - New Brunswick
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Text
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theses
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DateCreated (qualifier = exact)
2007
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2007
Language
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English
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electronic
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x, 255 pages
Abstract
This study uses the case of high cuisine in the settings of New York City and San Francisco to investigate the social logic of creation. Drawing on data from ethnographic research with forty-five elite chefs --from in-depth interviews and observation in restaurants kitchens--, I explore how individuals respond to social context in their endeavors to create cultural products. I examine chefs' culinary styles, status, professional trajectories, creational processes, and relations with others in their field to explain (one) their conscious choices about their dishes and their careers, (two) their relations with peers, and (three) their reflexive understandings of their work and social relations.
I analyze the particular characteristics of cuisine as an area of activity (the mode of cultural production) to explain the patterning of culinary creation, and demonstrate that such patterning is associated to status. Categorizing elite chefs in middle, upper-middle and high levels of status, I show that those with upper-middle status are more likely to innovate than others. But chefs reflexively understand their styles, and thereby legitimate themselves, in ways which may be dissociated from external perceptions. There are various risks and rewards both for creating in a particular style and for making particular legitimacy claims, and such risks and rewards are differentially distributed in the field. With constraints of an opposite nature, middle and high-status actors are more likely to represent their styles in ways that may be dissociated from external perceptions.
Chefs focus on one of the two salient principles of creation in their representations of their styles: the principle of excellence in culinary creation, or market constraints. Actors prioritize a particular principle and make claims that are consistent with their self-concepts. Through their theories of themselves, they develop their practical theories of action, and thereby reduce organizational complexity, navigate the field, and make conscious decisions for their restaurants and careers. I show that chefs' culinary styles, relations with peers, and reflexive understandings are all aspects of a creational enterprise that are intrinsically connected in an organizational field, and they must therefore all be analyzed to explain the social logic of creation.
Note (type = degree)
Ph.D.
Note (type = bibliography)
Includes bibliographical references (p. 243-252).
Subject (ID = SUBJ1); (authority = RUETD)
Topic
Sociology
Subject (ID = SUBJ2); (authority = ETD-LCSH)
Topic
Food service
Subject (ID = SUBJ3); (authority = ETD-LCSH)
Topic
Cooks
Subject (ID = SUBJ4); (authority = ETD-LCSH)
Topic
Cookery
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TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.16616
Identifier
ETD_358
Location
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NjNbRU
Identifier (type = doi)
doi:10.7282/T3WM1DTG
Genre (authority = ExL-Esploro)
ETD doctoral
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Rights

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The author owns the copyright to this work.
Copyright
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Copyright protected
Availability
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Open
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Name
Vanina Leschziner
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Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
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Non-exclusive ETD license
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Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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2014-10-14
DateTime (encoding = w3cdtf); (keyDate = no); (point = end); (qualifier = exact)
2016-10-31
Detail
Access to this PDF has been restricted at the author's request. It will be publicly available after October 31, 2016.
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