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Dear chef, do you really want a PhD?

  • Published:2023-09 Issue: Volume:33 Page:100773
  • ISSN:1878-450X
  • Container-title:International Journal of Gastronomy and Food Science
  • language:en
  • Short-container-title:International Journal of Gastronomy and Food Science

Author:

Bucher ShawnORCID,Lee Kai-SeanORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference30 articles.

1. Modern Malaysian Cuisine: identity, culture, or modern-day fad?;Abidin;Int. J. Gastron. Food Sci.,2020

2. The Physiology of Taste (M.F.K. Fisher, Trans.);Brillat-Savarin,1825

3. Bloody Suffering and Durability: How Chefs Forge Embodied Identities in Elite Kitchens. Human Relations;Burrow,2022

4. Where ‘the rules don't apply’: organizational isolation and misbehaviour in elite kitchens;Burrow;J. Manag. Stud.,2022

5. Hospitality education: a third paradigm;Catrett,2018

Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Caring for our graduate academy;Journal of Hospitality, Leisure, Sport & Tourism Education;2024-11

2. Chefs in academia: When "Fuck It" becomes a philosophy for new culinary knowledge creation;International Journal of Gastronomy and Food Science;2024-09

3. Can a dish be my PhD? A response to Bucher and Lee;International Journal of Gastronomy and Food Science;2024-06

4. Calling all wine snobs, shut up and drink the wine!;International Journal of Gastronomy and Food Science;2024-06

5. So chef, does a PhD matter? A Malaysian perspective(s) on Bucher and Lee;International Journal of Gastronomy and Food Science;2024-06
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