{"title":"Art of food: Systematic literature review of culinary creativity","authors":"Betül Öztürk","doi":"10.1016/j.ijgfs.2024.100940","DOIUrl":null,"url":null,"abstract":"<div><p>The growth of competitive culinary culture and the widespread use of restaurant guides have increased awareness of culinary creativity in literature. This understanding extends beyond traditional media to evaluations and critiques found on social media platforms. This review examines the main characteristics of culinary creativity, with a particular focus on the definition provided by the researchers. The research profile outlines the publishing years, affiliations, and themes of the 4Ps, which were investigated using both qualitative and quantitative methods. The review focuses on the 4P dimensions: creative process, person, product, and press, adapted to culinary creativity. The conclusion section identified areas of gaps and research questions for future studies on the possibility of defining and measuring culinary creativity in different dimensions using the 4Ps.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24000738","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The growth of competitive culinary culture and the widespread use of restaurant guides have increased awareness of culinary creativity in literature. This understanding extends beyond traditional media to evaluations and critiques found on social media platforms. This review examines the main characteristics of culinary creativity, with a particular focus on the definition provided by the researchers. The research profile outlines the publishing years, affiliations, and themes of the 4Ps, which were investigated using both qualitative and quantitative methods. The review focuses on the 4P dimensions: creative process, person, product, and press, adapted to culinary creativity. The conclusion section identified areas of gaps and research questions for future studies on the possibility of defining and measuring culinary creativity in different dimensions using the 4Ps.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.