The constructing model of culinary creativity: an approach of mixed methods

Kang-Lin Peng, Ming-Chu Lin, Tom Baum

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

This study explores the origin of culinary creativity and trainability in culinary
education from the perspective of industry and academic chefs in Chinese culture in Taiwan. This study was conducted by mixed methods in 3 stages: first, face-to-face interviews were conducted to gather rich data of culinary creativity development to develop the second stage of Analytic hierarchy process (AHP); second, this study applied the AHP method to evaluate 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 constructing model of culinary creativity is based on creativity in general by adding specific principle and influenced by education and training. The AHP result shows that the chefs' perspectives in evaluating and prioritizing culinary creativity components. Lastly, the major consensuses from the modified Delphi method is that culinary creativity can fit into creativity in general with certain conditions. On trainability, culinary creativity could be trained and educated to improve and advance the quality and quantity of culinary creativity.
Original languageEnglish
Pages (from-to)2687-2707
Number of pages21
JournalQuality and Quantity
Volume47
Issue number5
Early online date26 Feb 2012
DOIs
Publication statusPublished - 31 Aug 2013

Keywords

  • culinary creativity
  • creativity in general
  • education and training
  • mixed methods approach

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