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Coppersea: Growing a Craft Distillery (with Jesper B. Sørensen, Jaclyn C. Foroughi). Case No.SM233, 2019.
What Kind of Product “Authenticity” Appeals in China? Insights by Stanford Business, August 8, 2019.
Generating Authenticity in Automated Work (with Arthur S. Jago and Mariana Lin).

Academy of Management Annual Meetings, Boston, August 2019
Fifth Annual Workshop on Authenticity, Emory University, Atlanta, May 2019
Berkeley Haas Culture Conference, Berkeley, January 2019

Socially Constructed Authenticity Symposium on Authenticity and Strategy: Opportunities for Integration Academy of Management Annual Meetings, Boston, August 2019.
Exposition and Essentialism: Authenticity in the Craft-Based Microdistillery Movement (with J. Cameron Verhaal). Academy of Management Annual Meetings, Boston. August 2019.
Authenticity and Institutional Context: Individual Preference in China (with Mi Feng, Yuanqiong He, Kieran O'Connor, Lihua Wang). Journal of International Consumer Marketing (forthcoming), 2019.
The Kind of Authenticity Customers Will Pay For (with Kieran O'Connor, David Lehman). Harvard Business Review, June 2019.
Acting on Authenticity: Individual Interpretations and Behavioral Responses (with David W. Lehman, Kieran O'Connor). Review of General Psychology, 23 (2019): 19-31.
Ed Rapp’s Affirmations (with Debra Schifrin). Stanford Graduate School of Business, Case No. L-34, February 2019.
The Beholder’s Eyes: Audience Reactions to Organizational Self-claims of Authenticity (with David W. Lehman, Balázs Kovács). Socius: Sociological Research for a Dynamic World, 4 (2018).
Donn, Vic and the Tiki Bar Authenticity (with Dennis Ray Wheaton). Consumption Markets & Culture, 22 (2018):157-182. | Link to working paper

Previously titled "Authentic Kitsch:  Donn, Vic and the Emergence of the Tiki Bar Social Category"

Where Did “Tex-Mex” Come From? The Divisive Emergence of a Social Category (with Dennis Ray Wheaton). Research in Organizational Behavior, 37 (2017): 143-166.
Comment on “Algorithms and Authenticity” by Arthur S. Jago (with Kieran O'Connor). Academy of Management Discoveries, September 14, 2017.
Disambiguating Authenticity: Interpretations of Value and Appeal (with Kieran O'Connor & Balazs Kovacs). PLOS ONE, 12 (2017): 1-22.
The Perils of Proclaiming an Authentic Organizational Identity (with Baláza Kovács, David W. Lehman). Sociological Science, 4:4 (2017): 80-106.
On the Evaluation of Authenticity by Audiences and the Supply of Authenticity by Organizations Medici Summer School in Management Studies, Bologna, Italy, June 2015.
Authenticity: Attribution, Value and Meaning In Emerging Trends in the Social and Behavioral Sciences, eds. R. A. Scott, S. M. Kosslyn, and N. Pinkerton, 1-13. Wiley Online Library, 2015.
What Does Reward Mean to You? Insights by Stanford Business, April 2015.

Five Stanford scholars share their insights on the topic of reward.

Blue Bottle and Tartine Look to Scale Without Losing Identity Financial Times, April 2015.

Comments on merger of artisanal producers.

Coppersea: Emergence of the Microdistillery Movement (with Davina Drabkin). Case No. SM233, 2014.
Glenn Carroll: How Important Is Authenticity? Insights by Stanford Business, September 2014.

When it comes to choosing a restaurant, consumers often value “the real thing” more than cleanliness.

Authentication: Self-Proclamations and Audience Perceptions (with Balázs Kovács and David Lehman). Workshop on Organizational Ecology, Barcelona, Spain, July 2014.
Glenn Carroll: The Value of Authenticity Insights by Stanford Business, June 2014.

Researchers find that when consumers assess products, they really want the real thing.

Authentic Products and Services Garner Higher Consumer Ratings, Shows Research from Stanford Graduate School of Business BsuinessWire, June 2014.

Consumers value more highly those products they perceive as being more authentic as opposed to mass-produced.

Conflicting Social Codes and Organizations: Hygiene and Authenticity in Consumer Evaluations of Restaurants (with David W. Lehman and Balázs Kovács). Management Science, 60 (2014): 2602-2617 .
Authenticity and Consumer Value Ratings: Empirical Tests from the Restaurant Domain (with Balázs Kovács and David W. Lehman). Organization Science, 25 (2014): 458-478.
Attune Foods: Challenging the Goliaths with Authenticity (with Xavier Lederer). Case No. SM200, 2011.
Restaurant Organizational Forms and Community in the U.S. in 2005 (with Magnus Thor Torfason). City & Community, 10 (2011): 1-24.
It's Not About the Beer, Really In Market Entry, Competitive Dynamics, and Entrepreneurship, eds. P. Phan and G. Markman, 124-127. Cheltenham: Edward Elgar, 2011.
Illycaffè and Gruppo illy (A): Expanding Beyond Gourmet Coffee (with Victoria Chang, David Hoyt, and Hayagreeva Rao). Case No. SM188A, 2010.
Gruppo illy SpA (B): Università del Caffè (with Victoria Chang and Hayagreeva Rao). Case No. SM188B, 2010.
The Organizational Construction of Authenticity: An Examination of Contemporary Food and Dining in the U.S. (with Dennis Ray Wheaton). Research in Organizational Behavior, 29 (2009): 255–282.
Note on the U.S. Chocolate Market (with Greg Powell). Case No. E188, 2008.
Cocoa Pete's Chocolate Adventures (Abridged) (with Greg Powell). Case No. E187, 2004.
Cocoa Pete's Chocolate Adventures (with Greg Powell). Case No. E153, 2003.
The Rise of the Mighty Microbrew Insights by Stanford Business, August 2002.

Researchers explain how industries dominated by large firms actually create an environment where smaller specialists can thrive.

Why the Microbrewery Movement? Organizational Dynamics of Resource Partitioning in the U.S. Brewing Industry (with Anand Swaminathan). American Journal of Sociology, 106 (2000): 715-762.