| Columbia UP | Appetite for Innovation: Creativity and Change at elBulli

What combination of factors facilitates a breakthrough, and how does the recipe change over time? NEW RELEASES ONLINE CATALOGS MORE TITLES IN SOCIOLOGY MORE TITLES IN BUSINESS *********************************************** CONGRATULATIONS TO THE IMPOSSIBLE STATE, WINNER OF THE FIRST ANNUAL COLUMBIA UNIVERSITY PRESS DISTINGUISHED BOOK AWARD! Appetite for Innovation Creativity and Change at elBulli M. Pilar Opazo "Appetite for Innovation offers a backstage view of one of the world's most interesting restaurants, its remarkable laboratory, and the foundation that was created after Ferran Adrià made the unusual decision to close his hugely successful restaurant. M. Pilar Opazo was afforded unusually close access, and her insider account is rich and intriguing. The processual view of innovation is useful, as it highlights the many elements that are needed to be galvanized in support of an expansive vision." -- Walter W. Powell, Stanford University Appetite for Innovation is an organizational analysis of elBulli, the restaurant that led the world to "molecular" or "techno-emotional" cooking, and the nature of innovation. M. Pilar Opazo describes the novel forms of communication, idea mobilization, and embeddedness that encourage the staff to focus and invent. She concludes that the successful strategies employed by elBulli are similar to those required for innovative achievements in art, music, business, and technology, proving the model's value across organizations and industries. Read more - Read Opazo's Introduction to Appetite for Innovation - Read "Organizational Creativity and Radical Innovation," a short article by Opazo $35.00 $24.50 / Hardcover / 336 pages / £26.00*   SAVE 30% WITH COUPON CODE "EMAIL" *Customers in UK, Europe, and Middle East please contact customer@wiley.com   STAY CONNECTED

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