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CEO Food Culture and Corporate Innovation

54 Pages Posted: 12 Jun 2019

See all articles by Hsiu-I Ting

Hsiu-I Ting

National Taipei University of Technology

Date Written: May 28, 2019

Abstract

We analyze the effect of CEO food culture on corporate innovation using a sample of Chinese listed firms from 2000 to 2016. We extend benign masochism and behavioral consistency theories to determine that a CEO with Szechuan cuisine food culture is positively associated with corporate innovation. The influence of CEOs’ food culture and overseas experience on firm innovation are substitutes to each other. CEO food culture matters in state-owned enterprises (SOEs) than in non-SOEs. CEOs’ Szechuan cuisine food culture also increases the volatility of firm performance.

Keywords: Culture; innovation; CEO; food; Szechuan cuisine

JEL Classification: Z10, G30, M14, O31

Suggested Citation

Ting, Hsiu-I, CEO Food Culture and Corporate Innovation (May 28, 2019). Available at SSRN: https://ssrn.com/abstract=3395038 or http://dx.doi.org/10.2139/ssrn.3395038

Hsiu-I Ting (Contact Author)

National Taipei University of Technology ( email )

1, Sec. 3, Zhongxiao E. Rd.
Taipei, Taiwan 10608
Taiwan
+886-2-27712171 Ext. 5905 (Phone)

HOME PAGE: http://hi-ting.simplesite.com/424581514

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