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Mastering Creativity in Organizations
This book identifies best practices, leadership styles, and organizational structures for the stimulation of organizational creativity, with an aim to help any company – not just companies in creative fields or industries – become an organization in which new ideas flow, new processes are developed, and new products are brought to market. Managers will find case studies describing exceptional organizational creativity and practical takeaways that can be applied in their own firms. Students will find concrete analytical frameworks for thinking about creativity in organizations, and academics will find a different approach to the study of creativity, one that is grounded in practice.
The Sorcerer's Apprentices
"Kitchen Confidential" meets "Heat" in the first behind-the-scenes portrait of the world's best restaurant and the aspiring chefs who toil to make it so exceptional. Elected best restaurant in the world by Restaurant magazine an unprecedented five times, El Bulli is the laboratory of Ferran Adria, the maverick creator of molecular gastronomy. Behind each of the thirty or more courses that make up a meal at El Bulli is a small army of young cooks who do the work of executing Adria's vision in exchange for nothing more than the chance to learn at his hands. Granted unprecedented access to this guild system, Lisa Abend follows the thirty-five stagiaries of the 2009 season as they struggle to master the grueling hours, cutting-edge techniques, and interpersonal tensions that come with working at the most revered restaurant on earth.
The Art of the Restaurateur
Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways."
The Taste of Art
The Taste of Art offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society. The collection opens by exploring the theoretical intersections of art and food, food art’s historical root in Futurism, and the ways in which food carries gendered meaning in popular film. Subsequent sections analyze the ways in which artists challenge mainstream ide...
The Mis-Education of the Professional Chef
An aid to the cook or chef to learn how to control themselves and not have to depend solely on others to manage their personal and professional lives so as to be better in the end than they are in the beginning. valuable insight into the makings of a professional cook as well as the trials and tribulations. No other cookbook shows you how to understand yourself in order to competently cook and appreciate the nature of cooking for yourself and others. From the student of food to the gourmand or gourmet, The Mis-Education of the Professional Chef provides a detailed and well-illustrated platform.
Appetite for Innovation
The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world—if they could secure a reservation during its six months of operation—to experience the wonder that chef Ferran Adrià and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next r...
A Day at elbulli - Classic Edition
Exclusive look behind the scenes at the world's best restaurant.
Exprovement
Can an outdated or failed solution in one industry bring disruption to another? Can a racing team improve industrial manufacturing productivity? Can science fiction offer entrepreneurs valuable lessons in innovative thinking? Such examples lie at the core of exprovement, which is an exponential improvement borne out of drawing parallels between the seemingly unrelated. Henry Ford revolutionized the automotive industry by comparing and correlating his business with the meat-packing industry. Through the various examples highlighted in this book, Hersh Haladker and Raghunath Mashelkar emphasize that searching for growth opportunities within an offering's existing industry usually results in incremental improvement, whereas exponential improvement can be achieved by drawing parallels from outside of the current context. This book will inspire leaders to look outward for parallels, keeping in mind that 'obvious' comparisons can at best lead to improvement, whereas 'unexpected' ones can lead to exponential improvement and perpetuate a legacy of innovation.
The Oxford Handbook of the History of Archaeology
The Oxford Handbook of the History of Archaeology offers comprehensive perspectives on the origins and developments of the discipline of archaeology and the direction of future advances in the field. Written by thirty-six archaeologists and historians from all over the world, it covers a wide range of themes and debates, including biographical accounts of key figures, scientific techniques and archaeological fieldwork practices, institutional contexts, and the effects of religion, nationalism, and colonialism on the development of archaeology.
The Juice
One of America's best novelists Jay McInerney is also well-known for being a wine connoisseur. Since beginning to drink wine, in emulation of his literary and cultural heroes - which he admits were not only Hemingway and Fitzgerald but also the characters that they gave birth to - the writer's understanding of and fascination with wine has only grown. The Juice gives an insight into a passion and pastime that McInerney believes should be accessible to everyone, from those popping down to the supermarket to those popping down to their wine cellars. Using his trademark flair and expertise, McInerney paints a collage of the almost infinite varieties of wine across the globe, extracting the best...
