A phenomenological study of creativity in the culinary arts
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A phenomenological study of creativity in the culinary arts

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Published by United States International University in San Diego, Calif .
Written in English

Subjects:

  • Cookery,
  • Creative ability

Book details:

Edition Notes

Other titlesCreativity in the culinary arts
Statementby James Fisher Taylor
The Physical Object
Paginationv, 211 leaves
Number of Pages211
ID Numbers
Open LibraryOL22779753M

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Purpose - This paper aims to present and reflect on a phenomenological research process used to elucidate the nature of creativity and innovation in haute cuisine. Design/methodology/approach - In-depth unstructured interviews and field notes capturing subjective experiences were employed to elucidate the experiences of 18 top chefs from the UK, Spain, France, Austria and Germany with Cited by: This article presents the results of research conducted between and as part of a 4-year study on culinary internships. The article explores what can be described as the culinary life, developing a picture of working in a kitchen. It then compares and contrasts the work of key writers in the area of internship. Phenomenological views are provided and quantitative data analyzed from Cited by: 9. 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 by: 4.   The study illustrates the need for solitary work, trust, risk, and failure in creative writing. Shaped by the "underpaint" of the writing environment and the writer"s history, and fed by accumulated life experiences, the creative writing realm is a place of mystery and reason where the writer attains a heightened sense of : Paperback.

Using phenomenological research methods, this study explores the experience of creativity in relation to training programs conducted at the Person Centered Expressive Therapy Institute (PCETI). Coparticipants were eighteen adults, ages 27 thro involved in the institute from a variety of national and international locations. These aims were addressed through two studies. The phenomenology of artistic creativity was explicated through a qualitative study guided by the principles of phenomenological psychology (Study 1). This study was based around semi-structured interviews conducted with a range of artists. A second, psychometric study consisted of. The purpose of this experiential phenomenological study was to describe the experience of a situation to self will describe the relationship of my personal experience with culinary arts in The creativity factor. The culinary profession is an art form and the ability to create is. and prioritize culinary creativity components; and third, we employed the Modified Delphi method to reach a consensus of defining culinary creativity. The results show that the con-structing model of culinary creativity is based on creativity in general by adding specific principle and influenced by education and training.

– This paper aims to present and reflect on a phenomenological research process used to elucidate the nature of creativity and innovation in haute cuisine., – In‐depth unstructured interviews and field notes capturing subjective experiences were employed to elucidate the experiences of 18 top chefs from the UK, Spain, France, Austria and Germany with regards to creativity and innovation. Phenomenology in LIS Research Chi-Shiou Lin National Taiwan University, Dept. of Library and Information Science Abstract. Phenomenology is a recommended methodology when the study goals are to understand the meanings of human experiences . Creswell () identified five major steps in conducting a phenomenological study. First, the investigator will determine if the phenomenological approach suits the research problem. When the research problem is to understand the common experiences of several individuals about a phenomenon, a phenomenological study is appropriate. This article presents the results of research conducted between and as part of a 4-year study on culinary internships. The article explores what can be described as the culinary life, developing a picture of working in a kitchen. It then compares and contrasts the work of key writers in the area of internship. Phenomenological views are provided and quantitative data analyzed from.