2019
DOI: 10.1016/j.ijgfs.2019.01.001
|View full text |Cite
|
Sign up to set email alerts
|

Teaching science to chefs: The benefits, challenges and opportunities

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1

Citation Types

0
2
0

Year Published

2020
2020
2024
2024

Publication Types

Select...
5
1

Relationship

0
6

Authors

Journals

citations
Cited by 7 publications
(3 citation statements)
references
References 6 publications
0
2
0
Order By: Relevance
“…A multitude of professional cooks and chefs, having great practical experience, are eager to expand their understanding of the science and engineering behind their dishes [81,85]. Most of them realize that innovation is key to their business and the scientific method an efficient way of experimentation in their test kitchens [10].…”
Section: Culinary Arts and Hospitality Management Students And Chefsmentioning
confidence: 99%
“…A multitude of professional cooks and chefs, having great practical experience, are eager to expand their understanding of the science and engineering behind their dishes [81,85]. Most of them realize that innovation is key to their business and the scientific method an efficient way of experimentation in their test kitchens [10].…”
Section: Culinary Arts and Hospitality Management Students And Chefsmentioning
confidence: 99%
“…Although this combination may indicate that these degrees are offered in an interdisciplinary fashion, it is not always the case. Christensen and Stuart (2019:1) mention that "Traditionally, Food Science has not been taught in culinary schools -this discipline has always been one reserved to aspiring scientists (rather than chefs) as part of mainstream University degrees …". This is to a certain degree still true at UY, where the Department's Consumer Science division offers degrees in Culinary Science, Consumer Science: Food Retail Management and Consumer Science: Hospitality Management, as well as food-related subjects to dietetics and nutrition students.…”
Section: Introductionmentioning
confidence: 99%
“…. For instance, over a thousand years, people have been preparing food, and as well as other skills, the knowledge associated with cooking has traditionally been passed on between mother or father and child (Christensen & Stuart, 2019). Consequently, our food choices are based on learning and cultural transmission (Rozin, 2005).…”
Section: Cross-cultural Studies In the Food Pairing Fieldmentioning
confidence: 99%