文章基本信息

标题：KNOWLEDGE MANAGEMENT AND TRANSFER: THE ROLE OF CUISINE IN TRANSFERRING CULTURAL KNOWLEDGE
本地全文：下载
作者：Fred Hoffman ; Brett Kempf ; Alvi Lim 等
期刊名称：Issues in Information Systems
印刷版ISSN：1529-7314
出版年度：2018
卷号：19
期号：1
页码：159-169
出版社：International Association for Computer Information Systems
摘要：Both food and the rituals and practices associated with its preparation, presentation, and consumption haveconsistently played a core role in developing, defining, and sustaining cultural identity. Not only are certain cookingstyles and individual dishes emblematic of particular cultures, but the history, traditions, and rituals associated withthe preparation, presentation, and consumption of those distinctive dishes serve to instill in members what it meansto be part of a certain cultural group. Culture consists of both explicit and tacit forms of knowledge, and thesuccessful transfer of both types of knowledge is critical for the sustainment of a culture from one generation to thenext. Through the sharing of distinctive, food-related experiences, older members of a culture transfer some definingcharacteristics of that culture with younger members, who internalize those experiences and expand their own tacitknowledge of what it means to be a member of that culture. The SECI model, originally developed by Nonaka andTakeuchi (1995) to examine how knowledge is shared and created within corporations, is used here to illuminatehow four different types of knowledge transfer have been employed by three distinct cultures to define and sustaintheir respective cultures through food and food-related rituals.
关键词：Knowledge Management; Cuisine; Transfer of Knowledge; Food; Culture.