(Academic) cooking and (business) dependence. Enrolment of the researcher in corporate activities, enrolment of the entrepreneur in academic research

Authors

  • Élodie Sevin
  • Thomas Heller

DOI:

https://doi.org/10.14428/rcompro.vi10.55633

Keywords:

food at work, services provider, action research project, food studies, ethnography, critical approach

Abstract

We introduce an ethnographic research about two companies of food services in a north french region. A study about the genesis of this research program allowed clarify the role of professionals in academic research in the context of many transformations of the conditions of scientific research production in human sciences and of many transformations in companies which includes the link between companies and research. Our reflexion certainly shows the risk of instrumentality of research by professionals, who are becoming more co-producer than sponsor, but also the possibilities of researchers to find an area to develop an other way than evaluative research.

Author Biographies

Élodie Sevin

Maître de conférences, Université de Lille SHS, GERiiCO (ULR 4073 - Groupe d'études et de Recherche Interdisciplinaire en Information et Communication)

Thomas Heller

Maître de conférences, Université de Lille SHS, GERiiCO (ULR 4073 - Groupe d'Études et de Recherche Interdisciplinaire en Information et Communication)

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Published

2020-10-16

Issue

No. 10 (2020): Influences croisées entre pratiques et recherches en communication des organisations

Section

Dossier

License

Copyright (c) 2020 Élodie Sevin, Thomas Heller

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