Des ressources à la pratique; Analyse de la stratégie légumière dans le champ de la haute cuisine

Abstract

This article compares the practice-based approach on strategizing and the resource-based view on the ground of their ability to link micro and macro perspectives and tackle uncertainty. It uses these two theoretical frameworks successively to analyze the same empirical case of three-star gourmet restaurant Arpege's turn to vegetable gastronomy. The practice-based approach advances our understanding of strategizing as a dynamic constellation of heterogeneous practices, emphasizes reasonable vs calculative aspects as well as subjective features of uncertainty in strategizing. © 2010 Lavoisier, Paris.