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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 7 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. Fine dining multisensory restaurants and intermediality: an exploratory case study on Ultraviolet and The Alchemist;International Journal of Gastronomy and Food Science;2024-03

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

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

4. 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

5. Paradigmatic dilemmas and innovation processes in the gastronomic culture of the Basque Country;European Public & Social Innovation Review;2022-12-29
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