Chef Perceptions of Modernist Equipment and Techniques in the Kitchen
Author:
Affiliation:
1. Group Innovations Manager, Dawnfresh Seafoods Ltd., Glasgow, Scotland
2. Affiliate Professor,Department of Food and Nutrition, Umeå University, Umeå, Sweden
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2017.1333935
Reference28 articles.
1. Sous vide cooking: A review
2. Labor and Monopoly Capital
3. Molecular gastronomy: cuisine innovation or modern day alchemy?
4. Justifying Work: Occupational Rhetorics as Resources in Restaurant Kitchens
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