Lin, Pearl M. C. and Baum, Tom (2016) The meaning of applied creativity in the culinary industry. International Journal of Hospitality and Tourism Administration, 17 (4). pp. 429-448. ISSN 1525-6480
Lin_Baum_IJHTA_2016_The_meaning_of_applied_creativity_in_the_culinary_industry.pdf - Accepted Author Manuscript
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The purpose of this article is to present a study which explores the origin of applied creativity in the culinary industry, in Taiwan. A total of 36 Chinese and Western cuisine chefs from five-star hotels and top restaurants were interviewed to provide the data from this study. The findings indicate that the role of applied creativity in the culinary industry has played a key role in culinary change and evolution in Taiwan. Culinary creativity has its own distinct characteristics, such as time limitations and market acceptance, which are acquired through building blocks of professional skills and experience. The study contributes to understanding the role of applied creativity in the culinary industry.
|Notes:||This is an Accepted Manuscript of an article published by Taylor & Francis in International Journal of Hospitality & Tourism Administration on 11/10/2016, available online: https://doi.org/10.1080/15256480.2016.1226153|
|Keywords:||culinary creativity , culinary market, culinary industry, Taiwan, Industries. Land use. Labor, Tourism, Leisure and Hospitality Management|
|Subjects:||Social Sciences > Industries. Land use. Labor|
|Department:||Strathclyde Business School > Human Resource Management|
|Depositing user:||Pure Administrator|
|Date Deposited:||11 Jan 2017 14:47|
|Last modified:||02 Apr 2017 04:02|