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An innovative approach to the intellectual property in haute cuisine |
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| Institution: | 1. University of Molise, Via Duca Degli Abruzzi, 86039, Termoli, CB, Italy;2. University of Messina, Via Dei Verdi, 75, 98122, Messina, Italy;3. Queensland University of Technology, GPO Box 2434, Brisbane, QLD, 4001, Australia;4. University of Salerno, Via Giovanni Paolo II, 132, 84084, Fisciano, Italy;1. Institut de Ciència de Materials de Barcelona (ICMAB-CSIC), Campus de la UAB, 08193 Bellaterra, Spain;2. Instituto de Ciencia de Materiales de Madrid (ICMM-CSIC), Sor Juana Inés de la Cruz 3, Cantoblanco, 28049 Madrid, Spain;3. WITec GmbH, Lise-Meitner-Str. 6, 89081 Ulm, Germany;4. ICREA, Passeig Lluís Companys 23, 08010 Barcelona, Spain;1. Lingnan College, Sun Yat-sen University, West Xingang Rd. 135, Guangzhou, China;2. Sun Yat-sen University, West Xingang Rd. 135, Guangzhou, China;1. Instituto Politécnico Nacional-CIIDIR Unidad Oaxaca, Hornos No. 1003, Col. Noche Buena, Municipio de Santa Cruz Xoxocotlán C.P. 71230, Oaxaca, Mexico;2. Groupe ESC Troyes, Avenue Pierre Brossolette No. 217, Troyes, C.P. 10002, France;3. Université de Technologie de Troyes, ICD-CREIDD UMR 6281, CNRS, 12 rue Marie Curie, BP 2060, 10010 Troyes, France |
| Abstract: | The paper investigates the relationship between the culinary innovation process (divided in two stages: idea generation and idea transformation) and the role of creativity protection. The aim is to understand how chefs protect their creativity and their innovation outcomes. The analysis is based on a sample of 132 Italian Michelin-starred chefs. The study sheds light on creativity and innovation domains in the hospitality environment where organizations have to continuously innovate in order to maintain a defensible competitive position. It identifies five “barriers against imitation” by competitors: “listening to clients’ needs”; “chef’s own creativity”, “systematic approach to creativity”; “knowledge based feasibility”; “accumulated professional skills”. The paper represents an initial effort to examine creativity protection concepts in the gastronomy sector, which are still unexplored. It contributes to a better understanding of how to protect the intellectual property in a sector where the applicability of law-based intellectual property systems is very low. |
| Keywords: | Creativity protection Idea generation Idea transformation Michelin starred chefs Professional skills Systematic approach |
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