This editorial, authored by Markus Baer of Washington University in St. Louis and Jason D. Shaw of Nanyang Technological University (and later The Hong Kong Polytechnic University), was published in the Academy of Management Journal in August 2017. Titled “Falling in Love Again with What We Do: Academic Craftsmanship in the Management Sciences,” it serves as a powerful call for scholars to re-embrace their work with a deep sense of dedication and purpose, viewing scholarly pursuit as a form of craftsmanship.
The authors define “academic craftsmanship” in the management sciences as “the noble and socially responsible pursuit of perfection in creating new understandings about the world of organizations”. This definition presupposes a certain level of mastery in one’s academic field, having completed the journey from apprentice (PhD student) to journeyman (postdoc and assistant professor). The article aims to reaffirm that scholarly pursuit is indeed a form of craftsmanship, much like the art of sushi making.
To vividly illustrate their concept, Baer and Shaw draw a compelling analogy to Jiro Ono, the renowned 91-year-old master sushi chef who, at the time of publication, had been making sushi for over eight decades. Jiro Ono, whose restaurant Sukiyabashi Jiro holds three Michelin stars, relentlessly pursues perfection, aiming to “make better sushi, every time,” despite acknowledging that true perfection remains an “unobtainable objective”. His dedication is so profound that he dreams of sushi. The authors suggest that many scholars can empathize with Ono’s condition, recalling “restless nights when the dissertation made unwelcome appearances in our dreams”. This single-minded pursuit of understanding the world of organizations, while recognizing its unending nature, embodies many features associated with craftsmanship.
The concept of craftsmanship itself implies a high level of proficiency, with historical parallels in the progression from apprentice to journeyman to master craftsman, a trajectory also reflected in academic degrees such as “master of arts” in medieval universities. Beyond mere skill acquisition, the Japanese term “shokunin” is introduced. A shokunin is not only technically skilled but also possesses an “attitude and social consciousness,” implying a dedication to the craft for the “welfare of the community”. This means investing oneself fully, using skills to their utmost potential, striving for perfection in every creation, and recognizing a responsibility not just to the craft but to the wider society it serves. This profound level of dedication, the authors argue, stems from intrinsic motivation – being “in love” with one’s work, characterized by “feelings of joy and excitement”.
The article outlines three crucial principles for academics to embody this spirit of craftsmanship:
- Falling in Love Again . . . and Again: This principle emphasizes the critical importance of carefully crafting research questions. A research question worthy of such dedication must meet three criteria: (a) it needs answering to resolve existing inconsistencies; (b) it is worth answering, contributing to “community or societal welfare”; and (c) it is personally meaningful, inspiring the scholar to dedicate a significant portion of their life to it with excitement. The authors caution against “opportunistic” research—pursuing an available dataset, an organizational access opportunity, or a fleeting idea—where the research question becomes an afterthought. Such an approach often leads to superficial engagement, inefficiency, wasted effort, and potentially ineffective outcomes, failing to achieve true “intimacy” with the topic. They state that the “afterthought” approach for research questions “is in stark contrast to the principles of craftsmanship—the approach is neither noble nor socially responsible”. Academic craftsmen are seen as “servants not only to the community of scholars… but also to the community of students and the public who digest and act upon the ideas we generate”.
- Pride and Perfection: This principle stresses that academic work must be executed with “the utmost care, striving for perfection every time” in study design, data analysis, and manuscript preparation. While perfection is acknowledged as “elusive” and “unobtainable,” its pursuit fosters “psychological ownership” and personal development. By dedicating oneself to this pursuit, scholars “form ourselves as we work toward perfection”. The authors express concern over a perceived “lack of ‘pride and perfection'” in many submitted manuscripts, noting shortcuts in research designs and hasty preparation leading to “obvious rough edges in terms of grammar and writing style”. Such an “insufficient mindset” not only compromises quality but can frustrate reviewers, negatively influencing editorial decision-making. They challenge scholars to consider if their “research designs [are] fine-tuned” and if “manuscripts we submit [are] reflective of the notion of ‘utmost pride and care'”. Jiro Ono’s unwavering pride and care in preparing sushi, despite decades of practice, serve as an enduring model.
- Societal Welfare: This final principle posits that craftsmanship carries a profound responsibility to contribute to the “greater good of our communities and to society at large”. The authors suggest that the academic field might have become overly focused on “instrumental or near-term outcomes” like publications, promotions, and prizes, sometimes losing sight of this broader obligation. They advocate for framing research questions that address “public good” and contribute positively to communities, citing initiatives like the “grand challenge papers” in the Academy of Management Journal that tackle “the world’s most pressing problems,” including those related to the United Nations Sustainable Development Goals. The article dismisses the “rigor versus relevance debate” as “specious,” arguing that “the relevance of our contributions to society is inherently intertwined with our rigor”. “Poorer craftsmanship will not enhance the public good,” they state. Furthermore, they emphasize the critical importance of accessibility in communication. While not advocating that all researchers must disseminate their knowledge to all audiences, they demand “clear, honest, and direct communication and writing that is accessible by readers outside of one’s specific area and even outside academic circles”. They strongly criticize the use of “new terminology or new concepts to mask redundancies in ideas” or “facade words” that describe “supposedly new ideas but only hides the fact that we are being served ‘old wine in new bottles,’ or no wine at all”. Such practices violate the values of academic craftsmanship, prioritizing “myopic interests of perhaps getting yet another ‘hit'” over “general societal welfare” and hindering knowledge accumulation. Like Jiro Ono, who uses the same proven approach to prepare perfect sushi rather than gimmicks to attract customers, academic craftsmen should “eschew obfuscation and espouse elucidation”.
In their conclusion, Baer and Shaw address potential counterarguments that their ideas are “idealistic or romantic,” acknowledging the pressures of academic life. They firmly state, drawing from C.W. Mills (1959), that “Scholarship is a choice of how to live as well as a choice of career,” emphasizing that shortcuts in academic work limit self-development. They assert a “truism when it comes to scientific inquiry—there are no shortcuts”. Just as Jiro Ono’s love for sushi and desire for perfection, rather than fame, earned him three Michelin stars, authentic craftsmanship in academia ultimately leads to “success and fame” without actively seeking them. The article encourages scholars to reflect on their efforts, embrace the possibilities of taking “utmost care,” and consistently strive for perfection in their craft.
Reference: Baer, M., & Shaw, J. D. (2017). Falling in love again with what we do: Academic craftsmanship in the management sciences. Academy of Management Journal, 60(4), 1213–1217. https://doi.org/10.5465/amj.2017.4004