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Sanctioning in the Wild: Rational Calculus and Retributive Instincts in Gourmet Cuisine
16 references·12 citing·27 second hop
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this work references cited by second hop

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  • 2001Econometric Analysis of Cross Section and Panel Data27,575 cited
  • 1988Social Capital in the Creation of Human Capital26,947 cited
  • 1991Institutions, Institutional Change and Economic Performance24,871 cited
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Cited by

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  • 2017Institutional pressures and sustainability assessment in supply chains112 cited
  • 2017Organizational Creativity as an Attributional Process: The Case of Haute Cuisine66 cited
  • 2022Getting Away with It (Or Not): The Social Control of Organizational Deviance63 cited
  • 2016When Does Medici Hurt Da Vinci? Mitigating the Signaling Effect of Extraneous Stakeholder Relationships in the Field of Cultural Production61 cited
  • 2017An innovative approach to the intellectual property in haute cuisine34 cited
  • 2022Michelin Is Coming to Town: Organizational Responses to Status Shocks27 cited
  • 2020Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine24 cited
  • 2022The interpersonal consequences of stealing ideas: Worse character judgments and less co-worker support for an idea (vs. money) thief22 cited
  • 2023Inferences about interdependence shape cooperation20 cited
  • 2022To Stem the Tide: Organizational Climate and the Locus of Knowledge Transfer17 cited
  • 2019“There’s Life in the Old Dog Yet”: The Homo economicus model and its value for behavioral ethics8 cited
  • 2022Cultural Evolution Theory and Organizations7 cited