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Anachronism and innovation: A case of hybrid economies in the early 19th century

Åbo Akademi University and the Royal Institute of Technology, Stockholm

Anachronism is commonly viewed as a mistake or a sin in historical analysis, and thus to be avoided. This article argues that there is a place for anachronism when engaging with ahistorical fields, and that anachronism can be used as critical analysis. By way of studying the famous French chef Antonin Carême, and the way in which he utilized revisionist history to position his own nouvelle cuisine, the article discusses innovation management and industrialized logic in a historical context, and the way through which this can be utilized to critique simplistic notions of economic eras.

Key Words: Anachronism • cuisine • hybridity • innovation management • revisionist history

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