Works matching DE "CREATIVE ability in cooking"

Results: 39

Examining the Concept of Creativity in a Culinary School Setting.

Published in:

Journal of Hospitality & Tourism Education, 2021, v. 33, n. 1, p. 66, doi. 10.1080/10963758.2020.1726766

By:

Hsia, Howard;
Chen, Tung-Liang;
Tan, Te-Shyang

Publication type:

Article

Cultural Appreciation and Appropriation in the Crafting of the New Peruvian Cuisine.

Published in:

Organization Studies, 2025, v. 46, n. 4, p. 549, doi. 10.1177/01708406241298393

By:

Zakrzewska, Belinda;
Beverland, Michael;
Manning, Stephan

Publication type:

Article

A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine.

Published in:

International Journal of Food Studies, 2022, v. 11, n. 1, p. 106, doi. 10.7455/ijfs/11.1.2022.a10

By:

CORDEIRO, CHERYL M.;
VAN HAL, JAAP

Publication type:

Article

The Power of Word of Mouth to Establish Brand Positioning (A Case Study of the House of Raminten as a Modern Style of Angkringan Traditional in Yogyakarta, Indonesia).

Published in:

Pertanika Journal of Social Sciences & Humanities, 2019, v. 27, n. 2, p. 1325

By:

Ayuningtyas, Fitria;
Uljanatunnisa

Publication type:

Article

Developing creativity in practice: Explorations with world-renowned chefs.

Published in:

Management Learning, 2015, v. 46, n. 5, p. 598, doi. 10.1177/1350507614560302

By:

Stierand, Marc

Publication type:

Article

Constructing Hybridized Authenticities in the Gourmet Food Truck Scene.

Published in:

Symbolic Interaction, 2017, v. 40, n. 1, p. 43, doi. 10.1002/symb.267

By:

Irvin, Cate

Publication type:

Article

Creative Tourism: An Umbrella for Agrifood Travel Experiences?

Published in:

Tourism & Hospitality (2673-5768), 2024, v. 5, n. 4, p. 1363, doi. 10.3390/tourhosp5040076

By:

Baby, Jibin;
Barbieri, Carla;
Knollenberg, Whitney

Publication type:

Article

Ferran Adrià, a criatividade como discurso (entre gastronomia, arte e design).

Published in:

Estúdio (1647-6158), 2016, v. 7, n. 15, p. 50

By:

MALVEIRO PARREIRA, SUZANA ISABEL

Publication type:

Article

Protection of Cuisine under Intellectual Property Law: A Global Perspective.

Published in:

Journal of Intellectual Property Rights, 2022, v. 27, n. 3, p. 171

By:

Ghose, Anuttama;
Ali, S. M. Aamir

Publication type:

Article

COMPARISON OF INCIDENCE OF FAIRGROUND FOOD AND TRADITIONAL REGIONAL FOOD AT CZECH GASTRONOMY EVENTS: A FIELD STUDY.

Published in:

Czech Hospitality & Tourism Papers, 2021, v. 17, n. 34, p. 4

By:

Macháčková, Karolina;
Zelený, Jiří;
Osuoha, Jonathan;
Hán, Jan;
Korbelářová, Irena;
Vinš, Zbyněk

Publication type:

Article

"Eating Ethics": cooking up a storm, academically.

Published in:

Food, Culture & Society, 2021, v. 24, n. 1, p. 156, doi. 10.1080/15528014.2020.1859924

By:

Crane, Jonathan K.

Publication type:

Article

Food cries, historical city sounds, and the twentieth century silencing of street vendors.

Published in:

Food, Culture & Society, 2021, v. 24, n. 1, p. 16, doi. 10.1080/15528014.2020.1859923

By:

Sharma, Jayeeta

Publication type:

Article

If you wanted garlic, you had to go to Kensington: culinary infrastructure and immigrant entrepreneurship in Toronto's food markets before official multiculturalism.

Published in:

Food, Culture & Society, 2021, v. 24, n. 1, p. 31, doi. 10.1080/15528014.2020.1860375

By:

Dickau, Joel;
Pilcher, Jeffrey M.;
Young, Samantha K.

Publication type:

Article

Dipping in the common sauce pot: satay vending and good taste politics in colonial and post-colonial Singapore.

Published in:

Food, Culture & Society, 2021, v. 24, n. 1, p. 66, doi. 10.1080/15528014.2020.1859921

By:

Bender, Daniel E.

Publication type:

Article

Eating on the go in Italy: between cibo di strada and street food.

Published in:

Food, Culture & Society, 2021, v. 24, n. 1, p. 112, doi. 10.1080/15528014.2020.1859901

By:

Parasecoli, Fabio

Publication type:

Article

Culinary Innovation: Will the Future of Chefs' Creativity be Shaped by AI Technologies?

Published in:

Tourism (13327461), 2024, v. 72, n. 3, p. 340, doi. 10.37741/t.72.3.4

By:

Şener, Ece;
Ulu, Efe Kaan

Publication type:

Article

THE CHEF AND THE CORDON-BLEU.

Published in:

Petits Propos Culinaires, 2017, n. 108, p. 61

By:

Hyman, Philip

Publication type:

Article

Exploring Culinary Intellectual Property Protection: Safeguarding Creations and Unauthorized Transfer of Related Knowledge under Traditional IPR.

Published in:

Christ University Law Journal, 2024, v. 13, n. 1, p. 1, doi. 10.12728/culj.24.1

By:

Gupta, Akriti;
Misra, Anuja

Publication type:

Article

Editorial.

Published in:

2024

By:

N., Sharmila;
V. J., Jithin

Publication type:

Editorial

Can Improvisation Save Culinary Education?

Published in:

Liminalities, 2018, v. 14, n. 1, p. 169

By:

Deutsch, Jonathan

Publication type:

Article

The ties between food and medicine in early modern Scottish recipe books.

Published in:

Journal of the Royal College of Physicians of Edinburgh, 2022, v. 52, n. 4, p. 329, doi. 10.1177/14782715221130184

By:

Holmes, Charlotte

Publication type:

Article

The Meaning of Applied Creativity in the Culinary Industry.

Published in:

International Journal of Hospitality & Tourism Administration, 2016, v. 17, n. 4, p. 429, doi. 10.1080/15256480.2016.1226153

By:

Lin, Pearl M. C.;
Baum, Tom

Publication type:

Article

Is There a Relationship between Empowering Chefs and the Culinary Creativity Process?

Published in:

Journal of Culinary Science & Technology, 2023, v. 21, n. 3, p. 404, doi. 10.1080/15428052.2021.1955793

By:

Haykir, Muhammed;
Çalışkan, Osman

Publication type:

Article

The Influence of the Australian Dietary Guidelines on Culinary Textbooks Used in Education over the Last 30 Years.

Published in:

Journal of Culinary Science & Technology, 2018, v. 16, n. 2, p. 194, doi. 10.1080/15428052.2017.1363105

By:

Croxford, Sharon;
McGough, Jodie;
Tierney, Audrey;
Itsiopoulos, Catherine

Publication type:

Article

An Analysis on the Influence of the Molecular Gastronomy on the Chinese Cooking Development.

Published in:

Journal of Culinary Science & Technology, 2016, v. 14, n. 3, p. 191, doi. 10.1080/15428052.2015.1102784

By:

Wang, Huiyong;
Wang, Jianming

Publication type:

Article

Foods That Make You Say Mmm-mmm.

Published in:

2015

By:

Wise, Suzanne

Publication type:

Book Review

The culinary creative process of Michelin Star chefs.

Published in:

Tourism Recreation Research, 2022, v. 47, n. 3, p. 258, doi. 10.1080/02508281.2021.1958170

By:

Madeira, Arlindo;
Palrão, T.;
Mendes, A. S.;
Ottenbacher, M. C.

Publication type:

Article

Review of the Implementation of the Concept of Sustainable Tourism on the Manado Bay.

Published in:

Technium, 2023, v. 16, p. 158, doi. 10.47577/technium.v16i.9975

By:

Warouw, Felly Ferol;
Mailangkay, Sonny Davy;
Tangkere, Telly;
Kembuan, Djubir;
Jane Giroth, Lady Grace

Publication type:

Article

Cuisine of economy, cuisine of excess: materializing value in culinary practice.

Published in:

Journal of the Royal Anthropological Institute, 2022, v. 28, n. 4, p. 1309, doi. 10.1111/1467-9655.13824

By:

Weiss, Brad

Publication type:

Article

Recipes and Culinary Creativity: The Noma Legacy.

Published in:

Humana Mente, 2020, v. 13, n. 38, p. 61

By:

Engisch, Patrik

Publication type:

Article

Analysis of Food Pairing in Regional Cuisines of India.

Published in:

PLoS ONE, 2015, v. 10, n. 10, p. 1, doi. 10.1371/journal.pone.0139539

By:

Jain, Anupam;
N K, Rakhi;
Bagler, Ganesh

Publication type:

Article

From clothing to culinary industries: creativity in the making of place.

Published in:

Creative Industries Journal, 2020, v. 13, n. 2, p. 117, doi. 10.1080/17510694.2019.1673121

By:

Hanan, Himasari;
Hemanto, Dwitya

Publication type:

Article

Computational gastronomy: capturing culinary creativity by making food computable.

Published in:

NPJ Systems Biology & Applications, 2024, v. 10, n. 1, p. 1, doi. 10.1038/s41540-024-00399-5

By:

Bagler, Ganesh;
Goel, Mansi

Publication type:

Article

A Taste for Life.

Published in:

Human Ecology, 2016, v. 44, n. 1, p. 32

By:

Hall, Olivia M.

Publication type:

Article

Innovation and creativity in gastronomy beyond Haute Cuisine restaurants: Towards an innovation ecosystem in Gastronomytech in the Basque Country.

Published in:

Creativity & Innovation Management, 2025, v. 34, n. 1, p. 3, doi. 10.1111/caim.12624

By:

Galarraga, Auxkin;
Martinez de Albeniz, Iñaki

Publication type:

Article

„Brassolety” i „rafiały”. Przepisy kulinarne Władysława Rogalińskiego z ok. 1650 roku.

Published in:

Quarterly of the History of Material Culture / Kwartalnik Historii Kultury Materialnej, 2021, v. 69, n. 4, p. 463, doi. 10.23858/KHKM69.2021.4.003

By:

Dumanowski, Jarosław

Publication type:

Article

Spiritual Kneading Through the Jewish Months: Building the Sacred through Challah.

Published in:

2015

By:

Scheckler, Rebecca K.

Publication type:

Book Review

ANALYSIS OF THE UTILIZATION OF SOCIAL COMMERCE FOR THE DEVELOPMENT OF MSME IN INDONESIA.

Published in:

AdBispreneur: Jurnal Pemikiran dan Penelitian Administrasi Bisnis dan Kewirausahaan, 2021, v. 6, n. 3, p. 225, doi. 10.24198/adbispreneur.v6i3.29114

By:

Rahmadiane, Ghea Dwi;
Utami, Unggul Sedya

Publication type:

Article

Culinary Capital as Female Empowerment: A Critical Reading of Select Indian Tribal Narratives.

Published in:

3L: Southeast Asian Journal of English Language Studies, 2025, v. 31, n. 1, p. 142, doi. 10.17576/3L-2025-3101-10

By:

SACHDEVA, SARU;
RANI, REKHA

Publication type:

Article