Creativity and Innovation Patterns of Haute Cuisine Chefs

被引：69

作者：

Albors-Garrigos, J. ^{[1
]}

Barreto, V. ^{[2
]}

Garcia-Segovia, P. ^{[2
]}

Martinez-Monzo, J. ^{[2
]}

Hervas-Oliver, J. L. ^{[1
]}

机构：

[1] Univ Politecn Valencia, Business Management Dept, Camino Vera S-N, E-46022 Valencia, Spain

[2] Univ Politecn Valencia, Food Technol Dept, Valencia, Spain

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2013年 / 11卷 / 01期

关键词：

Haute cuisine; innovation; restaurant chefs;

D O I：

10.1080/15428052.2012.728978

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：19 / 35

页数：17

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