对烹饪中镀菜艺术的洞察:大厨视角的内容分析

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-06-17 DOI:10.1080/15428052.2021.1929634

Hatice Cifci, Ilkay Gok, O. Atsız, Ibrahim Cifci

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引用次数: 5

摘要

摘要本研究旨在从大师级厨师的角度来确定和理解盘子的尺寸艺术。为了解决这一研究目的，我们对土耳其的16位大厨进行了半结构化访谈。收集的数据通过内容分析进行分析。结果，确定了四个相互关联的方面;设计原则，目标受众，厨师的性格，食物的特点。这些发现有助于对电镀现象的研究议程，以更好地了解电镀艺术的主要框架。此外，也为餐饮业的相关从业人员提供了许多实际意义。这项研究是第一次尝试从餐厅营销背景下的大师级厨师的角度探索电镀艺术的维度。

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Insights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives

ABSTRACT This study aims to ascertain and understand the art of plating dimensions from the perspective of master chefs. A semi-structured interview method was conducted with sixteen master chefs in Turkey to address this research purpose. The gathered data was analyzed via content analysis. As a result, four interrelated dimensions were identified; design principles, target audience, the character of the chef, and characteristics of the food. The findings contribute to the research agenda on the plating phenomenon to better understand the main framework of the art of plating. Further, many practical implications were also offered for relevant practitioners of the restaurant industry. The study is one of the first attempts to explore the dimensions of the art of plating from the perspective of master chefs in the restaurant-marketing context.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations