Ferran Adria was the head chef and cofounder of elBulli - which many critics considered the finest high-dining restaurant in the world. In 2009, at the top of his game, he shocked the world by closing his restaurant.
The Effects of Covid-19 on Coworking Spaces
The COVID-19 pandemic has affected people’s living, working, and travelling behavior. Knowledge workers began working in their homes, and a new demand for flexible working practices has arisen (e.g., remote working, teleworking, diverse flexible and hybrid forms of working).
Making, hacking, coding. FabLabs as intermediary platforms for modes of social manufacturing
The article suggests that the emergence of FabLabs and other collaborative spaces of innovation imply new modes of manufacturing, based on a more social, inclusive, and open approach than current industrial mass-production models.
Can you hold an advantageous network position ? The role of neighborhood similarity in the sustainability of structural holes in social networks
The literature has provided multiple metrics to measure the structural position of a node in a network or its structural social capital. However, the dynamics of social capital is rarely addressed.
Building communities in rural coworking spaces
In the last decade, the coworking movement, that was initiated in urban environments, has been expanding to rural areas. In both cases, the concept of community appears as one of the most crucial aspects.
Geographic dimension, information asymmetry, and the success of crowdfunding campaigns
Le corps dans l’espace organisé, l’organisation de l’espace qui prend corps : l’embodiment au sein des espaces de coworking
This article aims to understand spatial and social space in coworking spaces through a multiple ethnography located in Paris.
The Role of Materiality in the Evaluation of Novel Ideas: Evidence from Gastronomy and Performing Arts
Processes of novelty generation and adoption have received much more attention than novelty evaluation.