期刊
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
卷 11, 期 1, 页码 19-35出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/15428052.2012.728978
关键词
Haute cuisine; innovation; restaurant chefs
The objective of this article is to analyze the innovation patterns and drivers in culinary activities, especially in the haute cuisine segment. The main aim of this article is to provide an understanding of the innovation processes and context of haute cuisine and innovating chefs. The research is based on a survey of 50 chefs in eastern Spain who manage medium- and high-level restaurants, some of which are Michelin starred.
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