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Gastronomy As a Creative Industry: a Study on the Case of Peru

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Gastronomy As a Creative Industry: a Study on the Case of Peru HEC MONTRÉAL Gastronomy as a creative industry: a study on the case of Peru By Christel Motin Inostroza Sciences de la gestion (International Business) Mémoire présenté en vue de l’obtention du grade de maîtrise ès sciences en gestion (M. Sc.) April 2018 © Christel Motin Inostroza, 2018 Résumé Depuis les dernières années, les industries créatives ont gagné en importance en raison de leur contribution au développement économique, social et culturel des territoires dans lesquels elles opèrent. Ces industries se caractérisent par les processus créatifs qui sont le principal intrant de production, et elles peuvent émerger dans n'importe quelle partie du monde. Cependant, les recherches empiriques qui portent sur les industries créatives ont été réalisées dans les pays développés. De plus, ce n’est que tout récemment que l’approche du système régional d’innovation a été utilisée comme cadre d’analyse pour comprendre la dimension créative et le processus d’innovation au sein de ces industries. Cette thèse vise ainsi à contribuer à l’avancement des connaissances sur les industries créatives en analysant les mécanismes qui influencent les conditions de mobilisation de la créativité au sein de l’industrie créative dans un pays en voie de développement. Plus particulièrement, nous avons choisi de réaliser une étude qualitative sur le secteur de la gastronomie au Pérou. Ce cas a été choisi car le secteur de la gastronomie a véritablement explosé au cours de deux dernières décennies. De plus, il s’agit d’un secteur qui attire l’attention de plusieurs acteurs de la scène locale, tout en bénéficiant d’une reconnaissance au plan international. Les résultats de la recherche ont montré que la théorie des industries créatives était applicable dans ce cas particulier et que, comme le suggère l’approche sur le système régional d'innovation, le flux de créativité et d'innovation dans ce secteur peut s'expliquer à partir de quatre mécanismes: l’apprentissage interactif, la production de connaissances, la proximité et l’intégration sociale. Mots clés: Industries créatives, Économie créative, Système régional d’innovation, Créativité, Pays en développement, Gastronomie péruvienne, Réseau d’acteurs. ii Abstract In recent years, the concept of creative industries has gained more relevance because of their contribution to economic, social and cultural development for the territories where they operate. These industries are characterized for having creativity as a main input, and they can emerge in any part of the world. However, most empirical research analyzing creative industries has been done in developed countries. Moreover, it is only recently that the regional innovation system approach has been used as an analytical framework to understand the creative compound and the innovation process inside a creative industry. Nevertheless, the few studies that have accomplished this task were performed only in the developed world. Thus, this thesis aims to contribute to academic content on creative industries by studying the mechanisms that mediate the conditions for the mobilisation of creativity inside a creative industry which has emerged in a developing country. In specific, we chose to do a qualitative study illustrating the gastronomic sector in Peru. This case was selected because Peruvian gastronomy has boomed in the last two decades and it is an ongoing phenomenon that attracts the attention of a variety of actors from the local scene and that has international recognition as well. The research findings showed that the theory from creative industries was applicable in this particular case and that, as suggested by the theory on regional innovation system, the flow of creativity and innovation inside the industry can be explained by four mechanisms: interactive learning, knowledge production, proximity and social embeddedness. Keywords: Creative Industries, Creative Economy, Regional Innovation Systems, Creativity, Developing Country, Peruvian Gastronomy, Network of actors. iii Table of Contents Résumé ....................................................................................................................................... ii Abstract ..................................................................................................................................... iii Table of Contents ...................................................................................................................... iv List of Tables ............................................................................................................................ vii List of Figures ........................................................................................................................... vii Acknowledgements ................................................................................................................ viii 1. Introduction ...................................................................................................................... 1 1.1. Context of the research ............................................................................................. 1 1.2. Objectives of the research ......................................................................................... 4 1.3. Methodology ............................................................................................................. 5 1.4. Contribution and implications ................................................................................... 6 1.5. Structure of the thesis ............................................................................................... 7 2. Literature Review .............................................................................................................. 8 2.1. Creative economy ...................................................................................................... 8 2.1.1. Definition and context ....................................................................................... 8 2.1.2. Creative Industries ........................................................................................... 11 2.1.3. Cultural Industries ........................................................................................... 13 2.1.4. Classification of creative industries ................................................................. 14 2.1.4.1. Creativity in the gastronomy industry ......................................................... 16 2.1.5. Networks of actors .......................................................................................... 17 2.1.6. Creative industries and human development ................................................. 18 2.2. The creative industries: key empirical findings ....................................................... 18 2.3. Theoretical framework ............................................................................................ 23 2.3.1. Why RIS for creative industries? ..................................................................... 24 2.3.2. Regional Innovation Systems........................................................................... 27 2.3.2.1. Four basic elements ..................................................................................... 29 2.3.2.2. Internal mechanisms ................................................................................... 29 2.4. Research gap and contribution ............................................................................... 32 3. Methodology ................................................................................................................... 33 3.1. Research design ....................................................................................................... 33 3.2. Data collection ......................................................................................................... 34 3.3. Data analysis ............................................................................................................ 37 3.4. Validity of the study ................................................................................................ 38 iv 4. Gastronomy in Peru: A historical review ....................................................................... 39 4.1. Fusion of cultures .................................................................................................... 40 4.2. Understanding the geography ................................................................................. 41 4.3. Before the beginning of the gastronomy industry : Novo – Andean cuisine .......... 44 4.4. The birth of the industry ......................................................................................... 44 4.4.1. The Leader ....................................................................................................... 45 4.4.2. The rise of new chefs working together .......................................................... 47 4.4.3. Peruvian Society of Gastronomy – APEGA ...................................................... 48 4.5. Collective efforts towards new goals ...................................................................... 49 5. Analysis of the Peruvian case ......................................................................................... 52 5.1. Key actors in the gastronomic sector in Peru .......................................................... 54 5.1.1. Firms ................................................................................................................ 56
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