Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine

Abstract

Collaboration during aesthetic production is inherently complex, involving difficult-to-articulate aspects of aesthetic judgement as well as relational questions that are inherently power-laden. Particularly in situations where actors do not share background conditions or judgement criteria, aesthetic collaboration poses conceptual and practical challenges. Through an in-depth case study of a French haute cuisine programme in Shanghai, China, we propose a relational-epistemic approach to aesthetic collaboration, in which aesthetic judgement and relational positioning mutually shape how chef trainees come to understand their creative products. Specifically, aesthetic collaboration was shaped by whether participants understood their mutual relationships as antagonistic or integrative, and whether they considered aesthetics as a matter of objective knowledge, cultural tradition or co-construction. Based on our results, we explore the implications of the relationalepistemic approach in understanding organizational aesthetics, especially in the context of the culture industries and haute cuisine specifically.

Cite this work

No public copy is stored for this record, so only the metadata is cited.

Stored only when both papers are in the corpus — 24 citations exist upstream.

Papers that cite the same references — the relational fallback while embeddings are still backfilling.