Determining tourists’ propensity to consume innovative cuisine: the case of molecular cuisine
Author:
Affiliation:
1. Hotel, Restaurant and Catering Services, Gumushane University, Gumushane, Turkey
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2018.1492481
Reference37 articles.
1. Michelin Yıldızlı Restoran Şeflerinin Moleküler Gastronomi Algı ve Eğilimleri: San Sebastián, İspanya Örneği (The Perception and Attitude of Michelin Star Restaurant Chefs on Molecular Gastronomy: Evidence From San Sebastian, Spain)
2. Creativity and Innovation Patterns of Haute Cuisine Chefs
3. Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services
4. Sous vide cooking: A review
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