{"title":"一道菜可以成为我的博士学位吗？对 Bucher 和 Lee 的回应","authors":"Adrian Woodhouse","doi":"10.1016/j.ijgfs.2024.100951","DOIUrl":null,"url":null,"abstract":"<div><p>As culinary arts continue to evolve within the realms of higher education, an important question emerges: can a dish embody and communicate new, meaningful knowledge to the gastronomic community? The transition of culinary professionals into higher education, as discussed by Bucher & Lee (2023), outlines an academic and institutional landscape marked by intellectual challenges and epistemological tensions. Bucher and Lee's (2023) article reveals the friction that many culinary professionals face as they enter higher education, particularly the necessity to deviate from their innate, intuitive modes of understanding and operating. This commentary supports their perspective, advocating for a realm within higher education whereby the methodologies and methods deployed by chefs naturally within their everyday practice are not merely objects of academic scrutiny, but serve as sources of knowledge generation and dissemination within their own right.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Can a dish be my PhD? A response to Bucher and Lee\",\"authors\":\"Adrian Woodhouse\",\"doi\":\"10.1016/j.ijgfs.2024.100951\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>As culinary arts continue to evolve within the realms of higher education, an important question emerges: can a dish embody and communicate new, meaningful knowledge to the gastronomic community? The transition of culinary professionals into higher education, as discussed by Bucher & Lee (2023), outlines an academic and institutional landscape marked by intellectual challenges and epistemological tensions. Bucher and Lee's (2023) article reveals the friction that many culinary professionals face as they enter higher education, particularly the necessity to deviate from their innate, intuitive modes of understanding and operating. This commentary supports their perspective, advocating for a realm within higher education whereby the methodologies and methods deployed by chefs naturally within their everyday practice are not merely objects of academic scrutiny, but serve as sources of knowledge generation and dissemination within their own right.</p></div>\",\"PeriodicalId\":48594,\"journal\":{\"name\":\"International Journal of Gastronomy and Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2024-05-10\",\"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/S1878450X24000842\",\"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}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X24000842","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}
Can a dish be my PhD? A response to Bucher and Lee
As culinary arts continue to evolve within the realms of higher education, an important question emerges: can a dish embody and communicate new, meaningful knowledge to the gastronomic community? The transition of culinary professionals into higher education, as discussed by Bucher & Lee (2023), outlines an academic and institutional landscape marked by intellectual challenges and epistemological tensions. Bucher and Lee's (2023) article reveals the friction that many culinary professionals face as they enter higher education, particularly the necessity to deviate from their innate, intuitive modes of understanding and operating. This commentary supports their perspective, advocating for a realm within higher education whereby the methodologies and methods deployed by chefs naturally within their everyday practice are not merely objects of academic scrutiny, but serve as sources of knowledge generation and dissemination within their own right.
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.
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