Title:
The contrary forces of innovation : an ethnography of innovation in the food industry
Personal Author:
Publication Information:
Houndmills, Basingstoke, Hampshire ; New York : Palgrave Macmillan, 2011
Physical Description:
xi, 319 p. : ill. ; 23 cm.
ISBN:
9780230283664
Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
---|---|---|---|---|---|
Searching... | 30000010293051 | SH287 H64 2011 | Open Access Book | Book | Searching... |
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Summary
Summary
The complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes.
Author Notes
THOMAS HOHOLM'S research focuses on processes of innovation, learning and knowledge within and across organizations. He has published ethnographic studies of innovation in the food industry, in healthcare, and in education. He is currently a Postdoctor at BI Norwegian School of Management, and has previously been a visiting researcher at Lancaster University, UK
Table of Contents
List of Illustrations | p. x |
Acknowledgements | p. xi |
Part I | |
1 Understanding Innovation As Process | p. 3 |
Innovation in the making: a case study | p. 4 |
Situating the study | p. 7 |
Innovation management and process | p. 10 |
The industrial network approach | p. 14 |
Actor-network theory and the study of emergence | p. 21 |
Investigating process and controversy | p. 33 |
The structure of the book | p. 36 |
2 Constructing Ethnography38Digging into potential cases | p. 45 |
Doing organizational ethnography | p. 47 |
Gathering materials | p. 47 |
Reorganising materials: writing ethnography | p. 50 |
Part II | |
3 Introducing the Case Study | p. 57 |
Combining fish, fermentation and proteins | p. 53 |
The idea of fermenting fish | p. 58 |
Starting product development | p. 59 |
Market research and technological development | p. 61 |
Including pre-rigor salmon | p. 63 |
Shift from Umi No Kami to Salma | p. 64 |
Scalingup production | p. 65 |
Market testing: presenting the product | p. 66 |
Market testing: selling Salma Cured | p. 67 |
Market testing: selling fresh | p. 69 |
Summing up the case study | p. 70 |
Blue-green innovation and Tine's strategy | p. 71 |
Agricultural R&D and the appeal of fish | p. 71 |
Blue-green innovation | p. 74 |
Tine's efforts to industrialise fish | p. 77 |
The biomarine projects | p. 84 |
Restructuring Tine Biomarin | p. 87 |
4 Fermenting Fish: Innovation in Practice | p. 94 |
Idea and invention: recombining elements | p. 95 |
Neptun: research and technology development | p. 99 |
Collaboration in the laboratory | p. 99 |
Funding the Neptun project | p. 101 |
Testing different types of fish | p. 106 |
Umi No Kami: from science to product development | p. 109 |
Filing and marketing a patent application | p. 109 |
Starting the Umi No Kami project | p. 115 |
Organising the project | p. 117 |
Recombining materials and stabilising fatty acids | p. 121 |
Recruiting and controlling micro-organisms | p. 127 |
Summing up: organising micro-actors | p. 133 |
Early market research and conceptualisation | p. 135 |
Types of customers and quality/price | p. 140 |
Management preconditions and initial intentions | p. 143 |
International study tour | p. 144 |
Domestic market research | p. 146 |
Summing up market opportunities | p. 148 |
Summing up identity negotiations | p. 149 |
Reorganising the project and scaling up production | p. 151 |
The 'coup' of Umi No Kami | p. 155 |
The market system for fish | p. 163 |
The cold fish technology and pre-rigor processing | p. 169 |
Bremnes Seashore's point of view | p. 172 |
Partnering: negotiating contracts and practice | p. 174 |
Scaling up production | p. 181 |
The intervention of micro-organisms | p. 185 |
Adjusting production practice | p. 187 |
Looking for users | p. 193 |
Making the concept: Salma | p. 193 |
Looking for users: the marketing tour | p. 198 |
Catering for Asia | p. 204 |
A market test for salmon salami in Germany | p. 212 |
Fish salami unmade | p. 215 |
Part III | |
5 An Analytic Scheme of Innovation Processes | p. 221 |
Staging of innovation processes | p. 224 |
Mobilising actor-networks | p. 225 |
Knowledge exploration | p. 226 |
Interaction and confrontation of sub-processes | p. 227 |
A network of interconnected processes | p. 230 |
6 The Contrary Forces of Innovation | p. 232 |
Realising and stabilising innovations | p. 235 |
Mobilising and committing to uncertain outcomes | p. 242 |
Translation and path creation | p. 243 |
Mobilisation in the face of exploration | p. 248 |
Exploring knowledge and generating complexity | p. 258 |
Punctuated learning | p. 259 |
Exploration as divergent process | p. 262 |
Interacting and mutual translation of interests | p. 270 |
Interacting with users | p. 271 |
Mutual translation of interests | p. 278 |
7 Conclusion | p. 286 |
Innovation: processes, controversies and networks | p. 287 |
Mobilising actor-networks | p. 289 |
Exploring knowledge | p. 290 |
Network of interconnected processes | p. 292 |
Innovation process research | p. 294 |
Afterword | p. 296 |
Notes | p. 298 |
References | p. 305 |
Index | p. 313 |