: Culinary Design - Toward a new theory of innovation Yutaka YAMAUCHI This study explores the concept of design in the context of management theory based on a preliminary empirical examination of design innovations by prominent chefs. The goal is to develop a renewed theory of innovation, particularly design innovation, which has been biased to technological innovations. Chefs were observed as they designed courses. The chefs unceasingly produce new dish that constitute unique culinary experience. The whole course is designed as totality. They seek to achieve both harmony and surprise. Beyond perfecting taste, these chefs produce a distinct personality by combining things that are far apart. They have a personal motivation to introduce something new and interesting and use their techniques and skills to achieve the harmonious and balanced experience. Chefs also design customers' total experience; although much thought is given to each detail, no explanation is given. Based on these observations, some implications for further research are discussed. K e y w o r d s : Design and sensibility, innovations, design processes, culinary design 1. ( Apple ) iPhone 9  *1 Ph.D. Kyoto University Graduate School of Management, Senior Lecturer, Ph.D. 2. 2.1 (Fig. 1) (Fig. 2) (Fig. 3) 2 2.2 ( ) 2 Fig. 1 ( ) Fig. 2 ( ) Fig. 3 ( ) 2.3 1 (poudre) 20 6 ( ) ( ( 1 ) 2 2 3 ( ) ( ) [12,14]  ) 3. 3.1 ? ? 1 2  ( [3,10] ) (aesthetic)    ( )  ( primary generator) [4,7] abdutive [3,9]  ? AB A B ( ) … TV ? 3.2 ROA ? ? (aesthetic) (tacit knowing) (habitus) ? (practice)  [1,2,8] ( ) [13,15] 6) M.-L. Gomez, I. Bouty and C. Drucker-Godard: Developing 4. Knowing in Practice: Behind the Scenes of Haute Cuisine, D. Nicolini, S. Gherardi, D. Yanow eds., Knowing in Organizations, (2003), M.E. Sharpe, 100–125. 7) B. Lawson: How Designers Think, Fourth Edition: The Design Process Demystified, (2005), Architectural Press. 8) J.E. Orr: Talking About Machines, (1996), Cornell University Press. 9) P. G. Rowe: Design Thinking, (1991), The MIT Press. 10) D. A. Schön: The reflective practitioner, (1983), Basic Books. 11) G. Zaccai: Art and Technology: Aesthetics Redefined, R. Buchanan and V. Margolin, eds., Discovering design: explorations in design studies , University of Chicago Press, 1) P. Bourdieu: Outline of a Theory of Practice, (1977), (1995), 3–12. Cambridge University Press. 2) S. Cook and D. Yanow: Culture and Organizational Learning, 12) Journal of Management Inquiry, 2 , 4 (1993). 3) N. Cross: Designerly Ways of Knowing, (2006), Springer. 13) : 14) , (2010), : (2006), 5) G.A. Fine: Kitchens: The Culture of Restaurant Work, (2008), University of California Press. , (1980), . 4) J. Darke: The Primary Generator and the Design Process, Design Studies, 1 , 1 (2002), 36–44. : . 15) ― , . : , (2007), .
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