| The emergence of an influential practice: Food for thought ML Gomez, I Bouty Organization studies 32 (7), 921-940, 2011 | 137 | 2011 |
| a Bourdieusian perspective on strategizing ML Gomez Damon Golsorkhi, Linda Rouleau, Eero Vaara, David Seidl (eds): Cambridge …, 2015 | 118* | 2015 |
| Creativity in haute cuisine: Strategic knowledge and practice in gourmet kitchens I Bouty, ML Gomez Journal of culinary science & technology 11 (1), 80-95, 2013 | 87 | 2013 |
| Developing knowing in practice: behind the scenes of haute cuisine ML Gomez, I Bouty, C Drucker-Godard Knowing in organizations: a practice-based approach, 100-125, 2016 | 82 | 2016 |
| Dishing up individual and collective dimensions in organizational knowing I Bouty, ML Gomez Management Learning 41 (5), 545-559, 2010 | 61 | 2010 |
| Maintaining an institution: The institutional work of Michelin in haute cuisine around the world I Bouty, ML Gomez, C Drucker-Godard ESSEC Working Paper, 2013 | 31 | 2013 |
| Strategy emergence as wayfinding I Bouty, ML Gomez, R Chia M@ n@ gement 22 (3), 438-465, 2019 | 30 | 2019 |
| Creativity at Work: Generating Useful Novelty in Haute Cuisine Restaurants I Bouty, ML Gomez Raghu Garud, Barbara Simpson, Ann Langley, Haridimos Tsoukas (eds): The …, 2015 | 19* | 2015 |
| Keys to successful implementation of a French national quality indicator in health care organizations: a qualitative study M Waelli, ML Gomez, C Sicotte, A Zicari, JY Bonnefond, P Lorino, ... BMC Health Services Research 16, 1-9, 2016 | 14 | 2016 |
| Quels effets organisationnels pour les ERP? ML Gomez, B Frot, A Duwer Conférence de l'AIMS, 2002 | 11 | 2002 |
| The social dimensions of idea work in Haute Cuisine: a Bourdieusian perspective IB ML Gomez 25th EGOS (European group for organization studies) colloquium, 2009 | 10 | 2009 |
| The creative leadership practices of haute cuisine chefs I Bouty, ML Gomez, M Stierand Creative Leadership, 156-170, 2018 | 9 | 2018 |
| Des ressources à la pratique: Analyse de la stratégie légumière dans le champ de la haute cuisine I Bouty, ML Gomez Revue française de gestion, 149-161, 2010 | 9 | 2010 |
| The social dimensions of idea work in cuisine: A Bourdieusian perspective ML Gomez, I Bouty Proceedings of the 25th Egos Colloquium. ESADE Business School. Paris, 2009 | 6 | 2009 |
| Il n’y a pas de stratégie sans stratège E Fimbel, ML Gomez L’expansion Management Review, 87-99, 2003 | 6 | 2003 |
| Organizational innovation under constraints: The case of covid patients’ flow management in Parisian hospitals ML Gomez, M Kerveillant, M Langlois, N Lot, M Raux Health Services Management Research 36 (2), 137-144, 2023 | 5 | 2023 |
| La fabrique de la stratégie dans la dynamique champ-habitus-pratique ML Gomez La fabrique de la stratégie, une perspective multidemensionnelle. Paris …, 2006 | 5 | 2006 |
| Sociomateriality and the transnational expansion of soft regulation: Michelin in haute cuisine around the world I Bouty, C Drucker-Godard Materiality, Rules and Regulation New Trends in Management and Organization …, 2015 | 4 | 2015 |
| L’usage des indicateurs de performance sur la qualité-sécurité des soins: le cas de l’indicateur de tenue du dossier anesthésique ML Gomez, M Waelli, A Zicari, JY Bonnefond, P Lorino, C Sicotte, ... Journal de gestion et d’économie médicales 30 (7), 455-467, 2012 | 4 | 2012 |
| Organisation professionnelle: la gestion des compétences clés dans les Grands Restaurants C Drucker-Godard, I Bouty, ML Gomez Xème Conférence de l'AIMS (Association Internationale de Management …, 2001 | 4 | 2001 |
Adrian ZicariEssec Business School, ParisVerified email at essec.edu
