Creativity and Innovation Patterns of Haute Cuisine Chefs-Reference-Cited by-同舟云学术

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Creativity and Innovation Patterns of Haute Cuisine Chefs

Published:2013-03 Issue:1 Volume:11 Page:19-35
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Albors-Garrigos J.,Barreto V.,García-Segovia P.,Martínez-Monzó J.,Hervás-Oliver J. L.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883

Reference15 articles.

1. 3 Structures, Habitus, Practices

2. Internal factors determining a firm’s innovative behaviour

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1. Chefs’ Communities of Practice for Managing Innovations in the Tourism and Hospitality Sectors;Journal of the Knowledge Economy;2024-08-07

2. Innovation and creativity in gastronomy beyond Haute Cuisine restaurants: Towards an innovation ecosystem in Gastronomytech in the Basque Country;Creativity and Innovation Management;2024-07-14

3. Art of food: Systematic literature review of culinary creativity;International Journal of Gastronomy and Food Science;2024-06

4. Simplifying a multi-sensory gastronomic experience to identify the culinary potential of legumes: A proof of concept;Science Talks;2024-06

5. FoodSkin: Fabricating Edible Gold Leaf Circuits on Food Surfaces;Proceedings of the CHI Conference on Human Factors in Computing Systems;2024-05-11

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