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Volume 11, Issue 1

Journal of Culinary Science & Technology

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Journal of Culinary Science & Technology, Volume 11, Issue 1 (2013)

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Journal of Culinary Science & Technology, Volume 11, Issue 1 (2013)

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Vol 22, 2024 Vol 21, 2023 Vol 20, 2022 Vol 19, 2021 Vol 18, 2020 Vol 17, 2019 Vol 16, 2018 Vol 15, 2017 Vol 14, 2016 Vol 13, 2015 Vol 12, 2014 Volume 11, 2013 Vol 10, 2012 Vol 9, 2011 Vol 8, 2010 Vol 7, 2009 Vol 6, 2008 Vol 5, 2006-2007 Vol 4, 2005 Vol 3, 1998-2005 Vol 2, 1996 Vol 1, 1994-1995

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Creativity and Innovation in Haute Cuisine

Editorial

Jose Albors-Garrigos

Pages: 1-3

Published online: 19 Feb 2013

First Page PreviewforEditorial | Full Text | PDF (71.3 KB)

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Articles

Article

Managing the Culinary Innovation Process: The Case of New Product Development

R. J. Harrington & M. C. Ottenbacher

Pages: 4-18

Published online: 19 Feb 2013

AbstractforManaging the Culinary Innovation Process: The Case of New Product Development | Full Text | References | PDF (123.5 KB)

1414 Views
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Article

Creativity and Innovation Patterns of Haute Cuisine Chefs

J. Albors-Garrigos, V. Barreto, P. García-Segovia, J. Martínez-Monzó & J. L. Hervás-Oliver

Pages: 19-35

Published online: 19 Feb 2013

AbstractforCreativity and Innovation Patterns of Haute Cuisine Chefs | Full Text | References | PDF (177.2 KB)

1668 Views
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Article

From Label to Practice: The Process of Creating New Nordic Cuisine

Haldor Byrkjeflot, Jesper Strandgaard Pedersen & Silviya Svejenova

Pages: 36-55

Published online: 19 Feb 2013

AbstractforFrom Label to Practice: The Process of Creating New Nordic Cuisine | Full Text | References | PDF (234.7 KB)

1752 Views
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Article

Trends and Innovations in Bread, Bakery, and Pastry

J. Martínez-Monzó, P. García-Segovia & J. Albors-Garrigos

Pages: 56-65

Published online: 19 Feb 2013

AbstractforTrends and Innovations in Bread, Bakery, and Pastry | Full Text | References | PDF (1.4 MB)

3328 Views
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Article

Science and Technology for New Culinary Techniques

Jorge Ruiz, Julia Calvarro, José Sánchez del Pulgar & Mar Roldán

Pages: 66-79

Published online: 19 Feb 2013

AbstractforScience and Technology for New Culinary Techniques | Full Text | References | PDF (508.8 KB)

1485 Views
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Article

Creativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens

Isabelle Bouty & Marie-Léandre Gomez

Pages: 80-95

Published online: 19 Feb 2013

AbstractforCreativity in Haute Cuisine: Strategic Knowledge and Practice in Gourmet Kitchens | Full Text | References | PDF (250.1 KB)

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Article

How Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art?

Betina Piqueras-Fiszman, Paula Varela & Susana Fiszman

Pages: 96-109

Published online: 19 Feb 2013

AbstractforHow Does the Science of Physical and Sensory Properties Contribute to Gastronomy and Culinary Art? | Full Text | References | PDF (121.5 KB)

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Journal of Culinary Science & Technology (Vol.11, Iss.1, 2013)

Creativity and Innovation in Haute Cuisine

Creativity and Innovation in Haute Cuisine

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