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The Contrary Forces of Innovation

An Ethnography of Innovation in the Food Industry

  • Book
  • © 2011

Overview

Authors:
  1. Thomas Hoholm

    1. BI Norwegian School of Management, Norway

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Table of contents (7 chapters)

  1. Front Matter

    Pages i-xi
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  2. Part I

    1. Front Matter

      Pages 1-1
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    2. Understanding Innovation As Process

      • Thomas Hoholm
      Pages 3-37

    3. Constructing Ethnography

      • Thomas Hoholm
      Pages 38-53

  3. Part II

    1. Front Matter

      Pages 55-55
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    2. Introducing the Case Study

      • Thomas Hoholm
      Pages 57-93

    3. Fermenting Fish: Innovation in Practice

      • Thomas Hoholm
      Pages 94-218

  4. Part III

    1. Front Matter

      Pages 219-219
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    2. An Analytic Scheme of Innovation Processes

      • Thomas Hoholm
      Pages 221-231

    3. The Contrary Forces of Innovation

      • Thomas Hoholm
      Pages 232-285

    4. Conclusion

      • Thomas Hoholm
      Pages 286-295

  5. Back Matter

    Pages 296-319
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Keywords

About this book

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.

Authors and Affiliations

  • BI Norwegian School of Management, Norway

    Thomas Hoholm

About the author

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

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