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25 - Gastronomy and Culinary Creativity

from Part V - Newer Domains for Creativity Research

Published online by Cambridge University Press:  15 September 2017

By
Jeou-Shyan Horng  and
Lin Lin
Edited by
James C. Kaufman ,
Vlad P. Glăveanu  and
John Baer
James C. Kaufman
Affiliation:
University of Connecticut
Vlad P. Glăveanu
Affiliation:
Universitetet i Bergen, Norway
John Baer
Affiliation:
Rider University, New Jersey
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Summary

Abstract

Development of creativity and innovation in culinary art is a continuous process which brought us the diversity of current food and cuisines. From the nouvelle cuisine in the 1970s to fusion cuisine and molecular cuisine, various innovations suggested that culinary creativity is closely integrated with culture, art, science, and technology. This chapter is going to review the characteristics and evaluation principles of the Four Ps of culinary creativity (creative culinary person, creative culinary process, creative culinary products, and environmental factors (places)) affecting culinary creativity. Also, this chapter points out trends of culinary creativity to serve as references for chefs now and in the future. Such trends include green gastronomy, health-improved culinary, new technology application, and culinary localization and globalization.

Type
Chapter
Information
The Cambridge Handbook of Creativity across Domains , pp. 462 - 478
Publisher: Cambridge University Press
Print publication year: 2017

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