Fulton Hall 424A
Telephone: 917-545-3285
Email: opazo@bc.edu
“Managing People & Organizations”, “Negotiations”
Organizational Studies; Innovation and Entrepreneurship; Negotiations; Cultural and Economic Sociology; Communications and Qualitative methods.
Pilar Opazo is an Assistant Professor of the Practice at the Carroll School of Management, Boston College. Her research interests include organizational behavior, innovation and creativity, cultural sociology, negotiations, and qualitative methods. Her research has been supported by the Fulbright Commission and by a grant from Telefonica R&D, Spain’s major telecommunications company.
Prior to Boston College, Pilar was a Lecturer at the Graduate School of Columbia and a Postdoctoral Associate and Lecturer at the MIT Sloan School of Management.
She is the author of Appetite for Innovation (Columbia University Press) and the co-author of two Spanish-language volumes, Communications in Organizations and Negotiation: Competing or Collaborating.
Pilar's research has been published in the peer-reviewed academic journals Organization Studies, Sociological Theory, Poetics, Cultural Sociology, Food, Culture & Society, Research in Sociology of Organizations, and International Journal of Gastronomy and Food Science.
Her book Appetite for Innovation (Columbia University Press) uses ethnographic methods to examine the organization of creativity and the nature of radical innovation by examining the case of “elBulli,” the avant-garde restaurant directed by Chef Ferran Adria that has revolutionized the gastronomy industry.
She received her Ph.D. in Sociology from Columbia University, New York, and a BA from the Catholic University of Chile, her home country.
“Appetite for Innovation: Change and Creativity at elBulli.” Columbia University Press. 2016.
“Communications in Organizations.” (With Darío Rodriguez.) Universidad Católica de Chile Editions (in Spanish). 2017.
“Negotiation: Competing or Collaborating? 2nd Edition.” (With Cristian Saieh, Darío Rodriguez.) Ediciones Universidad Católica. 2017.
“From ethnic to high-end cuisine: Recategorization and status change in restaurants in global cities.” (With Christel Lane.) Cultural Sociology, 1-30. June, 2023.
“Constructing tastes: The role of culinary intermediaries in the process of reverse cultural globalization.” (With Christel Lane.) Food Culture and Society. July, 2023.
“The role of materiality in the evaluation of novel ideas: Evidence from gastronomy and performing arts.” (With Ignasi Capdevila, Barbara Slavich.) In Dirk Deichmann, Gino Cattani and Simone Ferriani (eds.) ‘The emergence, evaluation and legitimation of novelty and novel ideas’, Research in Sociology of Organizations. Bingley: Emerald Publishing. January, 2022.
“Collaboration and competition in cultural fields: High-end non-core cuisines in global cities.” (With Christel Lane.) Food Culture and Society, 25 (5), 847-874. 2022.
“A cannon of one’s own: A comparative analysis of the cultural production in gastronomy and the visual arts.“ (With Sonia Coman.) Poetics, 82. October, 2022.
“Politics of meaning in categorizing innovation: How chefs advanced molecular gastronomy by resisting the Label.” (With Barbara Slavich, Silviya Svejenova, and Gerardo Patriotta.) Organization Studies, 41 (2). February, 2020.