| Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine N Louisgrand, G Islam Organization Studies 42 (2), 269-300, 2021 | 29 | 2021 |
| How does decision-making involvement affect perceptions of speed during post-merger integration? M Thomas, N Louisgrand European Management Journal 40 (6), 906-916, 2022 | 6 | 2022 |
| A Brighter Future? Scrambled Visions of Internships for Young French and Chinese Chefs and Maîtres d’Hôtel N Louisgrand Cultural Spaces in International Business, Theories and Applications, Patel …, 2022 | 1 | 2022 |
| Crafting early careers: Managing careers in the field of Haute Cuisine N Louisgrand, K Chudzikowski 38th EGOS Colloquium: Oranizing: The Beauty of Imperfection, 2022 | | 2022 |
| Coping with the COVID-19 pandemic at work: Balancing exploitation and emancipation A Antoni, H Asshidi, N Louisgrand, J Rose 38th EGOS Colloquium, Vienna, Austria, 2022 | | 2022 |
| Les confréries gastronomiques sont-elles dépassées ? N Louisgrand The Conversation, 2022 | | 2022 |
| Etudiants « Dys » : Que font les établissements d’enseignement supérieur pour faciliter l’intégration ? S Chabli, N Louisgrand Monde des grandes écoles et universités, 2021 | | 2021 |
| Relance du tourisme : et si finalement la crise Covid-19 était une chance pour l’hôtellerie de luxe parisienne de se réinventer ? N Louisgrand Monde des grandes écoles et universités, 2021 | | 2021 |
| Revolutionary broth: the birth of the restaurant and the invention of French gastronomy N Louisgrand The Conversation, 2021 | | 2021 |
| À quoi ressemblaient les premiers restaurants ? N Louisgrand The Conversation, 2021 | | 2021 |
| Crafting careers around the world: A contextual analysis of craftsmanship in haute cuisine N Louisgrand, K Chudzikowski Careers in Context: Theorizing in and about Turbulent Times, 2020 | | 2020 |
| Sub-theme 62: Time is of the Essence. Reviving the Temporal Perspective on Careers H Gunz, N Louisgrand, W Mayrhofer 36th EGOS Colloquium, Hamburg, Germany, 2020 | | 2020 |
| Gastronomic Adventurers: Anticipating a Boundaryless Future through Early Career Investments N Louisgrand, M Smith Academy of Management Proceedings 2019 (1), 18870, 2019 | | 2019 |
| Crafting cooking careers around the world: Career management of Chefs N Louisgrand, K Chudzikowski 35th EGOS Colloquium: Enlightening the Future: The Challenge for Organizations, 2019 | | 2019 |
| A brighter future? Scrambled visions of internships for young French and Chinese chefs and maîtres d'hô, N Louisgrand 34th Egos Colloquium, Tallinn, Estonia, 2018, 2018 | | 2018 |
| Comment Paul Bocuse a inventé le marketing du chef et de la gastronomie française N Louisgrand The Conversation : Online, 2018, 2018 | | 2018 |
| Finding your cultural identity in the "staff-food corner": An analysis of Chinese cooks and waiters N Louisgrand 33rd EGOS Colloquium, Copenhagen, Danemark, 2017, 2017 | | 2017 |
| Crossed in translation: Knowledge dynamics, local appropriation, and French Haute Cuisine in Shanghai 12th Organization Studies Summer Workshop : Food Organizing Matters …, 2017 | | 2017 |
| Transmission de la gastronomie française en Chine: entre carrière et transcendance, le cas du restaurant-école Institut Paul Bocuse de Shanghai N Louisgrand Université Grenoble Alpes, 2016 | | 2016 |
| Transmitting, “know-how”: the transcendental dimension of French Haute cuisine in China N Louisgrand, V Mangematin 32nd EGOS Colloquium, Naples, Italy, 2016 | | 2016 |
Gazi IslamProfessor, People, Organizations and Society, Grenoble Ecole de Management在 grenoble-em.com 的电子邮件经过验证
