The Emergence of an Influential Practice: Food for Thought
基于布尔迪厄的理论框架，研究三星主厨阿兰·帕萨德在Arpège餐厅将蔬菜用作美食原料的实践如何出现，结合多层面纵向数据，分析其惯习与在高级烹饪领域中的位置，对实践理论和制度理论做出贡献。
How do influential practices initially emerge? Bourdieu’s work offers an approach to answering this question and connecting local micro and field-level macro phenomena. We empirically build on this framework to analyse how the practice of using vegetables as gastronomic ingredients emerged in the field of haute cuisine at three-star chef Alain Passard’s Arpège restaurant. Based on multilevel and longitudinal data, we describe the practice and account for its emergence based on Passard’s habitus and his position in the field of haute cuisine. Our research contributes to the practice-based literature by highlighting the complicity between the agent and the field, and it contributes to institutional theory-based studies by accounting for the genesis of a new influential practice initiated by an individual insider.