Culinary creativity

Stierand, Marc (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland)

Culinary Creativity is the ability to produce novel and appropriate work within gastronomy. The degree of novelty can range from incremental to radical, from the refinement of existing practices to institutional changes of the science and art of eating and cooking, including new restaurants concepts and changes to the ways people cook and eat at home. Creative culinary work can be considered appropriate in many different ways depending on the nature of work produced. A new creative dish, for example, can be considered appropriate because it is aesthetically pleasing whereas a new cooking method can be considered appropriate because it solves a cooking problem.


Keywords:
Faculty:
Economie et Services
School:
EHL
Institute:
Aucun institut
Subject(s):
Economie/gestion
Publisher:
[S. l.], Elsevier
Date:
2020-04
[S. l.]
Elsevier
Pagination:
Pp. 296-300
Edition Statement:
3rd ed.
Published in:
Encyclopedia of creativity
Author of the book:
Pritzker, Steven ; ed. in chief ; Saybrook University, Pasadena, USA
Runco, Mark ; ed. in chief ; Southern Oregon University, Ashland, USA
DOI:
ISBN:
9780128156155
Appears in Collection:

Note: The status of this file is: restricted


 Record created 2020-07-31, last modified 2020-10-27

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