Capacidades dinámicas y sensibilidad culinaria: la Nouvelle Cuisine de los Troisgros como tecnología cultural de gestión
Abstract
This essay interprets Jean and Pierre Troisgros’ work as a system of dynamic capabilities where culinary sensitivity evolves into managerial structure. Nouvelle Cuisine is examined as a cultural management technology linking innovation, knowledge, and experience, anticipating models of organizational learning and creative leadership. It fuses art and efficiency, proving that culture is the true operating system of contemporary organizations.
Fields of Study & Subjects
Food
Nutrition
and Cultural Practices
Culinary Culture and Tourism
Cultural and Social Dynamics
Publication details
- Journal / source
- Revista Multidisciplinar Epistemología de las Ciencias
- Publisher
- Omniscens
- Volume
- 3
- Issue
- 2
- Pages
- 203–225
- Publication date
- 6 April 2026