Documentation Kalys Gastronomie « Cuisine créative ? Kit de création culinaire o N°31
1 TRAITÉ « scientifique » de Cuisine et de Pâtisserie : étude des constituants de la L'innovation en question dans l'enseignement professionnel : .
Documentation Kalys Gastronomie « Cuisine créative – Kit de création culinaire Eric Kalinowski
cuisine comme la pâtisserie d'apparence vierge de toute véritable innovation (depuis Auguste Escoffier
innovation process used by Michelin-starred study of the innovation process has focused chefs in North America and Europe and discusses on methods that have a relationship with potential impacts of context institutional and successful outcomes
Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain ... read full description
Anneke Geyzen, Wouter Ryckbosch, ... Frédéric Leroy Food innovation is commonly perceived as the antagonist of food tradition, functioning either as a threat or as an opportunity within societies. However, the interrelation between both terms is much more complex than often assumed by the public and played out by contemporary food marketing.
The food industry is increasingly choosing to enhance internal idea development by pursuing an open approach to innovation, exploiting external knowledge and paths to market. So far, only a few studies have concentrated on innovation in the food sector, and even less have dealt with innovation in TFPs.