Curriculum vitae
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Bouty Isabelle

Full Professor
DRM

isabelle.boutyping@dauphine.pslpong.eu
Office : P 435

Biography

Isabelle BOUTY is Professor of Organizational and Strategic Management at University Paris Dauphine PSL, Paris, France. She earned her PhD from Université Paris Nanterre & ESSEC Business School, and her Habilitation from Université Paris Nanterre. Her research explores the relationships between the individual, collective and organizational levels in organizational and strategic processes within a practice and processual approach. Her research has been published in book chapters and such journals as Academy of Management Journal, Organization Studies, Human Relations, M@n@gement, and Management Learning.

Latest publications

BU Paris-Dauphine

Articles

Bouty I., Gomez M-L., Chia R. (2019), Strategy emergence as wayfinding, M@n@gement, vol. 22, n°3, p. 438-465

Bouty I., Drucker-Godard C. (2018), Managerial work and coordination: A practice-based approach onboard a racing sailboat, Human Relations, vol. 72, n°3, p. 565– 587

Bouty I., Gomez M-L. (2013), Creativity in haute cuisine: Strategic knowledge and practice in gourmet kitchens, Journal of Culinary Science & Technology, vol. 11, n°1, p. 80-95

Bouty I., Godé C., Drucker-Godard C., Lièvre P., Nizet J., Pichault F. (2012), Coordination practices in extreme situations, European Management Journal, vol. 30, n°6, p. 475–489

Bouty I., Drucker-Godard C. (2012), La coordination comme un rythme : le cas d'un voilier de course, Revue française de gestion, vol. 38, n°223, p. 153-166

Drucker-Godard C., Bouty I., Gomez M-L. (2011), De la France au monde. Le Guide Michelin, vecteur du rayonnement de la marque France ?, Revue française de gestion, vol. 37, n°218 -219, p. 53-66

Bouty I., Drucker-Godard C. (2011), Emergence de l’agir collectif dans la course à la voile : rythme et coordination, Management & Avenir, vol. 41, n°1, p. 435-448

Gomez M-L., Bouty I. (2011), The emergence of an influential practice: food for thought, Organization Studies, vol. 32, n°7, p. 921-940

Bouty I., Gomez M-L. (2010), Dishing up individual and collective dimensions in organizational knowing, Management Learning, vol. 41, n°5, p. 545-559

Bouty I., Gomez M-L. (2010), Des ressources à la pratique. Analyse de la stratégie légumière dans le champ de la haute cuisine, Revue française de gestion, vol. 36, n°203, p. 149-161

Bouty I. (2000), Interpersonal and interactional influences on informal resource exchange among R&D researchers across organizational boundaries, Academy of Management Journal, vol. 43, n°1, p. 50-65

Bouty I. (1998), Échanges interpersonnels : gérez le paradoxe de vos laboratoires, Annales des Mines - Gérer et comprendre, vol. 54, p. 26-37

Wright R., Van Wijk G., Bouty I. (1995), Les principes du management des ressources fondées sur le savoir, Revue française de gestion, vol. 105, p. 70-75

Chapitres d'ouvrage

Adrot A., Tsoukiàs A., Bouty I. (2021), La mesure, panacée ou écueil de la réponse aux situations extrêmes ? Le cas du masque pendant la première vague de Covid-19 en France, in Université Paris Dauphine-PSL, Paris: Université Paris-Dauphine, p. 38-40

Gomez M-L., Bouty I. (2020), A Bourdieusian perspective on studying creativity, in Dörfler Viktor ; Stierand Marc, Handbook of Research Methods on Creativity, Cheltenham: Edward Elgar

Bouty I. (2019), Approches pratiques de la stratégie, in Liarte Sébastien, Les grands courants en management strategique, Colombelles (Calvados): EMS - Editions Management et Sociétés

Hussenot A., Bouty I., Hernès T. (2019), Suivre et retranscrire l’organisation à partir des approches processuelles, in Romelaer, Pierre; Garreau, Lionel, Méthodes de recherche qualitatives innovantes, Paris: Economica, p. 127-147

Bouty I., Gomez M-L., Stierand M. (2018), The creative leadership practices of haute cuisine chefs, in Charalampos Mainemelis ; Olga Epitropaki ; Ronit Kark, Creative Leadership Contexts and Prospects Routledge, p. 156-170

Bouty I. (2017), Robert Chia : Approches processuelles et pratiques en management; une ontologie alternative, in S. Charreire-Petit, I. Huault, Les grands auteurs en management - 3e édition, Colombelles (Calvados): EMS - Editions Management et Sociétés, p. 279-292

Bouty I., Gomez M-L., Drucker-Godard C. (2015), Sociomateriality and the transnational expansion of soft regulation: Michelin in haute cuisine around the world, in Lanzara, F., Vaujany (de), F-X, Mitev, N., Mukherjee, A., Materiality, Rules and Regulation, Londres: Palgrave Macmillan, p. 267-292

Bouty I., Gomez M-L. (2015), Creativity at work: generating useful novelty in haute cuisine restaurants, in Raghu Garud, Barbara Simpson, Ann Langley, Haridimos Tsoukas, The emergence of novelty in organizations Oxford University Press, p. 216-241

Gomez M-L., Bouty I. (2006), Dans les Marmites de l'innovation, in Mottis, N., L'art de l'innovation, Paris: L'Harmattan, p. 19-26

Gomez M-L., Bouty I., Drucker-Godard C. (2003), Developing Knowing in Practice: Behind the Scenes of Haute Cuisine, in Nicolini, D., Gherardi, S., Yanow, D., Knowing in Organizations: A Practice-based Approach, Armonk, N.Y: M.E. Sharpe, p. 100-125

Communications sans actes

Kanaan N., Bouty I., Adrot A. (2021), Emergent coordination in a fragmented world: a practice-based view of integration, 37th EGOS Colloquium: Organizing for an Inclusive Society: Meanings, Motivations & Mechanisms, Amsterdam / Online, Pays-Bas

Le Gousse C., Bouty I. (2020), Donner une place à l’intuition dans la pratique managériale : les tactiques de légitimation des middle managers, XXIXème Conférence AIMS, Online

Hue A., Bouty I. (2020), Chosen or endured rhythm: How does the organization manage its own rhythm in an environment that tends to impose a different one?, EGOS, Hamburg (Online)

Bouty I., Gomez M-L., Richard C. (2019), A dynamic perspective on the development of meta-organizations in their fields: The case of Ecole du Ski Français (ESF), 35th EGOS Colloquium - Sub-theme 37: The Intricacies of Meta-Organizations, Edinburgh, Royaume-Uni

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