Search results

The purpose of this paper is to elucidate how the advice-giving affects innovative capability by involving knowledge exchange and combination as a mediator and contextual ambidexterity as an important contingency.

Based on a survey of 96 Chinese teams, a set of hypotheses was tested using regression analyzes.

The findings showed that contextual ambidexterity moderates the indirect effect of advice-giving on innovative capability through knowledge exchange and combination. When contextual ambidexterity is high, workers engage in more knowledge exchange and combination for the team at intermediate levels of advice-giving, the indirect effect of advice-giving at low levels and at high levels exist. When contextual ambidexterity is low, there is no indirect effect of advice-giving at any level.

Managers should be aware of the inverted U-shaped relationship between advice-giving and innovative capability and strengthen the construction of contextual ambidexterity.

This paper makes up for the theoretical gap between advice-giving and innovative capability. Furthermore, it provides a theoretical reference for practitioners to improve their innovative capability.

This study aims to investigate the relationship between corporate environmental responsibility (CER) and risk-taking in Chinese A-share listed companies from 2011 to 2020. It seeks to understand the influence of CER on risk-taking behavior and explore potential moderating factors.

A quantitative approach is used, using data from Chinese A-share listed companies over the specified period. Regression analysis is used to examine the relationship between CER and risk-taking, while considering moderating variables such as performance aspiration, environmental enrichment and contextual factors.

The findings indicate that CER positively influences corporate risk-taking, with significant impacts on information asymmetry and corporate reputation. Moreover, positive performance aspiration strengthens the effect of CER on risk-taking, while negative performance aspiration and environmental enrichment weaken this effect. Cross-sectional analysis shows that the positive association between CER and risk-taking is more prominent for firms located in areas with strict environmental regulation, for nonstate-owned firms, and for firms with higher levels of internal control.

This research contributes to the literature by providing insights into the dynamics between CER and risk-taking in the Chinese market context. It expands existing knowledge by considering the influence of performance aspiration on this relationship, offering practical implications for firms seeking to enhance corporate performance through strategic management of environmental responsibilities.

In today’s Taiwan, sha-cha sauce is an indispensable ingredient for beef hot pot and stir-fried dishes. The purpose of this paper contextualizes the history of sha-cha sauce in Tainan, the oldest city in Taiwan, and argues that sha-cha sauce, introduced by Chaoshan immigrants, has contributed to new styles and habits of beef consumption tastes and habits in the post-1949 Tainan and beyond.

This paper uses documentary materials, oral interviews and diaries to explore the relationship between beef consumption and sha-cha sauce. It begins with an historical overview of Taiwan’s beef consumption during the Japanese colonial era (1895-1945). Then, it focuses on two Chaoshan business enterprises: the Bull-Head, which makes the world’s largest “canned sha-cha sauce,” and the Xiao Haozhou, a Tainan restaurant specializing in sha-cha beef hot pot. Finally, this study analyzes Xinrong Wu, a Tainan gentry whose diary entries from 1933 to 1967 documented the changing dietary habits of beef consumption among Taiwanese.

The Chaoshan migrants played an important role in introducing the sha-cha sauce to postcolonial Tainan, and this input bolstered the beef consumption among Taiwanese. The production of sha-cha provided a reliable source of income for these migrants in Tainan, and major businesses like the Bull-Head became the international brands of Taiwanese food products.

The study, though limited to Tainan, reveals the symbiosis between popularization of sha-cha sauce and widespread beef consumption in Taiwan.

This study helps researchers examine the connection between Chinese migrations and food culture.

This paper is an original scholarly investigation of the relationship between food diet and Chaoshan migration in postcolonial Tainan.