Tasting the Difference: A Relational-Epistemic Approach to Aesthetic Collaboration in Haute Cuisine
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DOI: 10.1177/0170840620935745
Abstract: Collaboration during aesthetic production is inherently complex, involving difficult-to-articulate aspects of aesthetic judgement as well as relational questions that are inherently power-laden. Particularly in situations where actors do not share background conditions or judgement criteria,… read more here.
Keywords: aesthetic collaboration; relational epistemic; haute cuisine; collaboration ... See more keywords
Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy
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DOI: 10.3389/fnut.2019.00192
Abstract: Thomas Kuhn brings the concept of "paradigm" as the fundamental engine in the progress of humanity. Kuhn defines paradigms as the set of formal theories, experiments and work methods that define a process (scientific, economic,… read more here.
Keywords: gastronomic paradigms; mass media; haute cuisine; cuisine ... See more keywords
Neuromarketing in Haute Cuisine Gastronomic Experiences
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DOI: 10.3389/fpsyg.2020.01772
Abstract: Gastronomic experiences offer a set of stimuli that affect the customer’s perception of chef-designed food. This empirical study aims to analyze the influence on the consumer, at a cerebral level, of the stimuli characteristic of… read more here.
Keywords: gastronomic experiences; neuromarketing haute; haute cuisine; cuisine gastronomic ... See more keywords