, 2018, Organizational artifacts as pre-presentations of things to come: the case of menu development in haute cuisine, in H. Krämer & M. Wenzel (eds.), How organizations manage the future, Basingstoke, Palgrave Macmillan, pp. 277-298.
(ed) , 2013a, Organisation von Temporalität und Temporärem, Springer, Dordrecht.