Cooking up new ideas across levels and contexts: : Introduction to the special issue on innovation and entrepreneurship in the food industry
págs. 649-653
Cooking under fire: : Managing multilevel tensions between creativity and innovation in haute cuisine
págs. 654-676
Reinterpreting tradition to innovate: : The case of italian haute cuisine
págs. 677-702
Conventional and less conventional mechanisms of professionalisation underpinning knowledge-intensive activities: : the case of design in food industries
págs. 703-728
New wines in new bottles: : The “renaissance” of the italian wine industry
págs. 729-752
Promoting entrepreneurship in the agri-food industry: : Policy insights from a Pan-European public–private consortium
Daniela Bolzani, Giacomo Carli, Riccardo Fini, Marizio Sobrero
págs. 753-784
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