Chefs and artists in dialogue – about the use of food as a sensual and conceptual medium in contemporary art and cuisine-Reference-Cited by-同舟云学术

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Chefs and artists in dialogue – about the use of food as a sensual and conceptual medium in contemporary art and cuisine

Published:2021-07 Issue: Volume:24 Page:100339
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:

Bröcker Felix

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference56 articles.

1. Aesthetic Theory. Trans. By Kentor, Robert Hullot, Continuum, Minnesota;Adorno,2002

2. Elbulli 1994-1997, Bullibooks, Roses;Adrià,2003

3. Mugaritz: A Natural Science of Cooking, Phaidon, London/New York;Aduriz,2012

4. Creativity and innovation patterns of haute cuisine chefs;Albors;J. Culin. Sci. Technol.,2013

5. Ferran Adrià’s participation in Documenta 12;Arzak,2009

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1. Aesthetic appetites: Exploring consumer preferences through conjoint analysis;Food Quality and Preference;2025-01

2. From tradition to technology: A comprehensive review of contemporary food design;International Journal of Gastronomy and Food Science;2024-09

3. The development of “chefs’ innovative cooktop”: A creative self-efficacy and open innovation perspective;International Journal of Hospitality Management;2024-04

4. The influence of confectionery product decoration on consumers;Turisticko poslovanje;2024

5. My Eye is a Mouth;Edition Medienwissenschaft;2023-11-02

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