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Retricted access

Research article

First published 2008-10

The Art of Creating Culinary Innovations

Marc Stierand, Paul Lynch

Tourism and Hospitality Research

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Research article

First published 2009-7

Institutional,Cultural and Contextual Factors: Potential Drivers of the Culinary Innovation Process

Michael C. Ottenbacher, Robert J. Harrington

Tourism and Hospitality Research

Open access

Research article

First published 2015-3

Using Negotiated Joining to Construct and Fill Open-ended Roles in Elite Culinary Groups

Vaughn Tan

Administrative Science Quarterly

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Research article

First published 2017-10

Evidence-based creativity: Working between art and science in the field of fine dining

Chad Borkenhagen

Social Studies of Science

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Research article

First published 2009-07

Scary food: Commodifying culinary heritage as meal adventures in tourism

Szilvia Gyimóthy, Reidar Johan Mykletun

Journal of Vacation Marketing

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Research article

First published 2025

Firsthand practice: Resolving structure and change in Japanese regional cuisine

Christopher Laurent

Ethnography

Free access

Review article

First published 2022-11

Development of Culinary and Self-Care Programs in Diverse Settings: Theoretical Considerations and Available Evidence

Dominique Munroe, Miranda A. Moore, Jonathan P. Bonnet [...]

American Journal of Lifestyle Medicine

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Research article

First published 2025

The More You Know,the Less You Waste. A Case of Food Sustainability Practices at a Culinary Education Program

Alison Smith, Mark Traynor

Journal of Hospitality & Tourism Cases: An International Case Journal

Retricted access

Research article

First published 2020-2

Politics of Meaning in Categorizing Innovation: How Chefs Advanced Molecular Gastronomy by Resisting the Label

Barbara Slavich, Silviya Svejenova, M. Pilar Opazo [...]

Organization Studies

Free access

Research article

First published 2014-8

Eating Military Base Stew

Grace M. Cho

Contexts

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