Innovation Dynamics in Haute Cuisine: The Neglected Collective Dimension

SSRN Electronic Journal 2026 Preprint Open access

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Authors: Alberto Di Minin, Elisabetta Florio, Andrea Piccaluga
DOI: 10.2139/ssrn.6138951
Cited by: 0
References: 13

Fields of Study & Subjects

Culinary Culture and Tourism Service and Product Innovation Innovation and Knowledge Management

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Document type
Preprint