Food design has long served as a means for restaurants to cater to the dietary preferences
of their clientele. These designs, rooted in practicality, initially bear specific intentions from …

The growth of competitive culinary culture and the widespread use of restaurant guides have
increased awareness of culinary creativity in literature. This understanding extends beyond …

Purpose This study aims to explore the perspectives of patrons and the underlying factors
influencing luxury consumption in British Michelin-starred restaurants. While numerous …

This article examines how and why Taitung's slow foodscape, a process and outcome of
simultaneously bottom-up and top-down governance, has provided opportunities for …

The new avant‐garde of innovation in the field of gastronomy is moving from Haute Cuisine
restaurants to laboratories, research centres, hubs or ecosystems fully dedicated to culinary …

This study aims to provide a comprehensive exploration of the multifaceted barriers
experienced by chefs working within the dynamic and demanding landscape of the …

In recent years, the use of data-driven methods has provided insights into underlying
patterns and principles behind culinary recipes. In this exploratory work, we introduce the …

The aim of this study is to determine the effect of cultural capital on the creative culinary
process and to identify the mediating role of critical thinking disposition in this effect. Due to …

As creative individuals, French gastronomy chefs embrace individual creativity as the
cornerstone of their daily activities. At the same time, French gastronomy as a specific field …

Preparation of food is one of the basic activities that people perform throughout their lives for
pleasure as well as survival. Food can be considered within the framework of gastronomy …