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.
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