Academic Publications

Refereed Journal Articles

Dörfler, V and Stierand, M (2020) ‘Bracketing: A Phenomenological Theory Applied Through Transpersonal Reflexivity’, Journal or Organizational Change Management, EarlyView

Stierand, M, Heelein, J and Mainemelis, C (2019) ‘A Designer on Designing: A Conversation with Johannes Torpe’, Journal of Management Inquiry, EarlyView.
Stierand, M, Boje, D, Dörfler, V, Haley, U and Feuls, M (2019) ‘Paradoxes of creativity: examining the creative process through an antenarrative lens’, Journal of Creative Behavior, Vol. 53, 2, pp. 165-170.

Velencei, Jolán, Baracskai, Zoltán, Dörfler, Viktor and Stierand, Marc (2016) ‘Supporting the Competent Practitioner: Transdisciplinary Coaching with a Knowledge-Based Expert System’, International Journal of Management Science and Business Administration, Vol. 2, 12, pp. 20-27.
Stierand, M and Dörfler, V (2016) ‘The Role of Intuition in the Creative Process of Expert Chefs‘, Journal of Creative Behavior, Vol. 50, 4, pp. 178-185.
Josephi, S, Stierand, M and Mourik, van Aad (2016) ‘Hotel Revenue Management: Then, Today and Tomorrow’, Journal of Revenue and Pricing Management, Vol. 15, 3, pp. 252–257.

Stierand, M and Zizka, L (2015) ‘Reflecting on Hospitality Education through a Practice Lens’, Quality Assurance in Education, Vol. 23, 4, pp. 353-363.
Stierand, M (2015) ‘Developing Creativity in Practice: Explorations with World-Renowned Chefs’, Management Learning, Vol. 46, 5, pp. 598-617.

Visscher, K., Stierand, M., & de Weerd-Nederhof, P. (2014). Editorial. Creativity and Innovation Management, Vol. 23, 1, pp. 1-2.
Stierand, M, Dörfler, V and MacBryde, J (2014) ‘Creativity and Innovation in Haute Cuisine: Towards a Systemic Model’, Creativity and Innovation Management, Vol. 23, 1, pp. 15-28.

Stierand, M and Wood, R (2012) ‘Reconceptualising the Commercial Meal Experience in the Hospitality Industry’, Journal of Hospitality and Tourism Management, Vol. 19, 14, pp. online.
Stierand, M and Dörfler, V (2012) ‘Reflecting on a Phenomenological Study of Creativity and Innovation in Haute Cuisine’, International Journal of Contemporary Hospitality Management, Vol. 24, 6, pp. 946-957.
Heeroma, D, Melissen, F and Stierand, M (2012) ‘The Problem of Addressing Culture in Workplace Strategies’, Facilities, Vol. 30, 7/8, pp. 269-277.

Cousins, J, O’Gorman, K and Stierand, M (2010) ‘Molecular Gastronomy: Basis for a New Culinary Movement or Modern Day Alchemy?’, International Journal of Contemporary Hospitality Management, Vol. 22, 3, pp. 399-415.

Stierand, M and Lynch, P (2008) ‘The Art of Creating Culinary Innovations’, Tourism and Hospitality Research, Vol. 8, 4, pp. 337-350.

Dörfler, V and Stierand, M (Eds., 2020) Handbook of Research Methods on Creativity. Cheltenham: Edward Elgar.

Stierand, M and Dörfler, V (2020) ‘Introduction’ in Dörfler, V and Stierand, M (Eds., 2020). Handbook of Research Methods on Creativity. Cheltenham: Edward Elgar.
Stierand, M (2020) ‘Culinary Creativity’ in Runco, M & Pritzker, S (Eds.). Encyclopedia of Creativity. London: Elsevier.

Dörfler, V & Stierand, M (2019) Extraordinary: Reflections on Sample Representativeness, Lebuda, I & Glăveanu, V (Eds.) The Palgrave Handbook of Social Creativity Research, Palgrave Macmillan, London, UK.

Bouty, I, Gomez, ML & Stierand, M (2018) ‘The Creative Leadership Practices of Haute Cuisine Chefs’ in Mainemelis, C, Epitropaki, O, & Kark, R (Eds.). Creative Leadership: Contexts and Prospects. NY: Routledge.

Dörfler, V and Stierand, M (2017) ‘The Underpinnings of Intuition’, Liebowitz, J, Paliszkiewicz, J and Gołuchowski, J (Eds.), Intuition, Trust, and Analytics, pp. 3-20. Boca Raton, FL: Taylor & Francis.

Stierand, M and Dörfler, V (2014) ‘Researching Intuition in Personal Creativity’, in M. Sinclair (Ed.), Handbook of Research Methods on Intuition. Cheltenham: Edward Elgar.
Woodward, K and Stierand, M (2014) ‘‘Stars War’: Conflicts between Chefs and Restaurant Guides’, in. I. Pantelidis (Ed.), The Routledge Handbook of Hospitality Management, pp.227-236, London: Routledge.

Stierand, M (2013) ‘Gastronomy and Haute Cuisine’, in R. C. Wood (Ed.), Key Concepts in Hospitality Management, pp.50-54, London: Sage.
Stierand, M (2013) ‘Innovation in Hospitality’, in R. C. Wood (Ed.), Key Concepts in Hospitality Management, pp.105-109, London: Sage.

Stierand, M and Dörfler, V (2011) ‘Methods against Methods’, in A Mesquita (Ed) Technology for Creativity and Innovation: Tools, Techniques and Applications, pp.121-134, Hershey, PA: IGI Global, ISBN 978-1-60960-519-3 (hbk.) (refereed)
Stierand, M and Dörfler, V (2011) ‘Methods against Methods’, in A Mesquita (Ed) Technology for Creativity and Innovation: Tools, Techniques and Applications, pp.121-134, Hershey, PA: IGI Global, ISBN 978-1-60960-520-9 (ebook) (refereed)