Holistic Cuisine – A focus beyond the plate-Reference-Cited by-同舟云学术

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Holistic Cuisine – A focus beyond the plate

Published:2019-04 Issue: Volume:15 Page:32-35
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:

Brønnum Louise Beck,Munk Rasmus

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference14 articles.

1. Taste as a matter of pedagogical concern;Carlsen,2003

2. The Alchemist, 25th anniversary ed.;Coelho,2015

3. The five aspects meal model;Edwards;J. Foodserv.,2008

4. Food, Self and Identity;Fischler;Social. Sci. Inf./sur Les. Sci. Soc.,1988

5. Making Sense of Taste, Food and Philosophy;Korsmeyer,1999

Cited by 5 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. Food for thought: How curiosity externalization is fostered through organizational identity;Organizational Behavior and Human Decision Processes;2023-11

2. Bioluminescence experience in the holistic cuisine: Making contact through living light and sound;International Journal of Gastronomy and Food Science;2023-03

3. The Creation of a Holistic Interactive Dining Experience with Shape-Changing Food Materials at Restaurant Alchemist;Proceedings of the Seventeenth International Conference on Tangible, Embedded, and Embodied Interaction;2023-02-26

4. Disciplinary interactions in gastronomy R&D teams;International Journal of Gastronomy and Food Science;2022-12

5. Holistic cuisine and gastronomic tourism;Gastronomy and Food Science;2021

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