Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training-Reference-Cited by-同舟云学术

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Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training

Published:2020-07 Issue: Volume:20 Page:100210
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:

Herdenstam Anders P.F.,Nilsen Asgeir Nikolai,Öström Åsa

Funder

Absolut Company AB/Pernod Ricard Sweden

School of Hospitality, Culinary Arts & Meal Science at Örebro University in Örebro, Sweden

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference51 articles.

1. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training;Albert;Food Qual. Prefer.,2011

2. Comparison of TCATA and TDS for dynamic sensory characterization of food products;Ares;Food Res. Int.,2015

3. Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry;Bendini;J. Sci. Food Agric.,2017

4. Long live Proust: the odour-cued autobiographical memory bump;Chu;Cognition,2000

5. The Nigger of the Narcissus: A Tale of the Sea;Conrad,1914

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1. The imitation game – exploring the double-grip analysis for creating analog wines;Journal of Wine Research;2024-02

2. Enhancing the design of wine labels;Frontiers in Psychology;2023-09-25

3. Using crossmodal correspondences as a tool in wine communication;Frontiers in Psychology;2023-07-31

4. Analysis of the education and training of haute cuisine chefs: is there a common pattern?;Creative Industries Journal;2023-05-10

5. Using dialogue to express memories from a meal designer’s gastronomic professional practice;FormAkademisk - forskningstidsskrift for design og designdidaktikk;2021-05-10

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