Indigenous Culinary Knowledge, Culinary Curriculum and Students’ Perceptions of Indigenous Culinary Knowledge

2021 ◽  
pp. 11-27
Keyword(s):  
Culinary Knowledge

Kyoto Cuisine Gone Global

2017 ◽  
Vol 17 (3) ◽  
pp. 36-48 ◽  
Author(s):  
Greg de St. Maurice
Keyword(s):  
Large Scale ◽  
Local Food ◽  
Participant Observation ◽  
Global Scale ◽  
Food Culture ◽  
Local Difference ◽  
The Face ◽  
The Creation ◽  
Culinary Knowledge ◽  
Food Economy

In the face of globalization, chefs in Kyoto, Japan have worked to protect local food culture and revive the local food economy. Their actions do not constitute “resistance,” nor are they simply signs of the persistence of local difference in the context of large-scale changes. Drawing primarily on interviews I conducted with prominent chefs of “traditional” Kyoto cuisine and participant observation at events related to Kyoto cuisine, this article examines chefs’ approaches to outside influence and promotion efforts abroad. I pay specific attention to the incorporation of new foreign ingredients into Kyoto cuisine and new efforts to share culinary knowledge with foreign chefs, namely the establishment of a work visa system and the creation of a cookbook series targeted at professional chefs abroad. Kyoto's chefs, this article demonstrates, have been strategically engaging with globalization, actively refashioning the local to try to control it at a global scale.

scholarly journals Impact of culinary medicine elective on medical students’ culinary knowledge and skills

2018 ◽  
Vol 31 (4) ◽  
pp. 439-442 ◽  
Author(s):  
Sarah S. Jaroudi ◽  
William S. Sessions ◽  
Victoria S. Wang ◽  
Jessica L. Shriver ◽  
Anuradha S. Helekar ◽  
...  
Keyword(s):  
Medical Students ◽  
Knowledge And Skills ◽  
Culinary Medicine ◽  
Culinary Knowledge

Gender, Cultural Schemas, and Learning to Cook

2019 ◽  
Vol 33 (4) ◽  
pp. 607-628
Author(s):  
Merin Oleschuk
Keyword(s):  
Public Health ◽  
Qualitative Interviews ◽  
Social Scientists ◽  
Cultural Schemas ◽  
The Social ◽  
How People Learn ◽  
Culinary Knowledge

While public health researchers stress the importance of home-cooked meals, feminist scholars investigate inequalities in family cooking, including why women still cook much more than men. Key to understanding these inequalities is attention to how people learn to cook, a relatively understudied topic by social scientists. To address this gap, this study employs the concept of cultural schemas. Drawing from qualitative interviews and observations of 34 primary cooks in families, I identify the ubiquity of a “cooking by our mother’s side” schema. This schema privileges culinary knowledge acquired during childhood through the social reproductive work of mothers. I argue, first, that this schema reproduces gendered inequalities over generations by reinforcing women as primary transmitters of cooking knowledge. Second, it presents an overly uniform picture of food learning that obscures diversity, especially by overemphasizing the importance of childhood and masking the learning that occurs later in life. Identifying and analyzing this schema offers opportunities to reconsider predominant approaches to food learning to challenge gendered inequalities in domestic foodwork.

scholarly journals Study of development of agro-tourism potential on tea small-holder

2017 ◽  
Vol 20 (1) ◽  
pp. 36
Author(s):  
Lucyana Trimo ◽  
Iis Nurafifah
Keyword(s):  
Rural Communities ◽  
Farm Animals ◽  
Case Study Method ◽  
Tea Plantation ◽  
Tourist Attractions ◽  
Art And Culture ◽  
Culinary Knowledge ◽  
Tourism Potential ◽  
Small Holder

<em>Tea Small-Holder can be managed as an agro-tourism destination which becomes a very popular tourist destination in the present and future, domestically and also for foreigners; that can support Government in providing jobs in the rural area; develop the countries itself; increase regional income and rural communities, and also support the environment conservation. The objective of this research is to describe agro-tourism potential of Tea Small-Holder at Desa Pulosari, Kecamatan Pangalengan Kabupaten Bandung, and search the potential products to be developed as a main tourism object. Case study method was used in this research, whereas the informants were appointed purposely and data were analyzed by triangulating method. Several potentials of tea plantation which can be used as an agro-tourism of Kelompok Tani Neglasari and people surrounding Desa Pulosari, Kecamatan Pangalengan are as follows: a) the main facilities are already available and adequate enough and objects of tourism such as tea plantation and tourist attractions such as art and culture e.g. Singa Depok, Pencak Silat and harvest ritual; b) supplementary facilities such as culinary and lodging facilities which provided by local villagers. Tourism products which can be offered by the locals to the tourists are: Package I: lodging facility and tour of nature, culinary, knowledge (e.g. tea commodities), and culture (harvest ritual);  Package II: lodging facility and tour of nature, culinary, knowledge about tea, and in addition there are other supporting activities, e.g. tour of knowledge related to coffee and horticulture; culture, e.g. as Singa Depok performance; Package III : Package II equipped with knowledge of farm animals e.g. livestock dairy cattle, and tour of culture, e.g. harvest ritual, Singa Depok and Pencak Silat.</em>

Traditional Mexican Cuisine: Heritage Implications for Food Tourism Promotion

2020 ◽  
Vol 4 (4) ◽  
pp. 239-250 ◽  
Author(s):  
José Antonio Vázquez-Medina ◽  
F. Xavier Medina
Keyword(s):  
Tourism Industry ◽  
The State ◽  
Flexible Approach ◽  
Global Context ◽  
Official Discourse ◽  
Cultural Event ◽  
Intangible Heritage ◽  
Tourist Resource ◽  
Food Tourism ◽  
Culinary Knowledge

This article analyzes how UNESCO's intangible human heritage designation has led to traditional Mexican cuisine being turned into a resource for gastronomic tourism, showing how the State has commodified traditional culinary knowledge for the promotion of tourism. This promotion includes an official discourse that has been appropriated by traditional women cooks, who use these promotional events to build new culinary canons. This article enables a discussion of how traditional Mexican cuisine has become part of a global logic, and how its designation as intangible heritage articulates tension, discussion, and negotiation among food tourism industry stakeholders. Findings show a multilateral perspective of the consequences of a cultural event becoming a tourist resource, as well as its conceptualization and transformation in the framework of today's global context, which requires a more flexible approach to provide definitions.

Secretless pastry chefs on Instagram: the disclosure of culinary secrets on social media

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Kai-Sean Lee ◽  
Chen-Wei (Willie) Tao
Keyword(s):  
Social Media ◽  
Knowledge Sharing ◽  
Mixed Method ◽  
Model Systems ◽  
Content Type ◽  
Digital Era ◽  
Mixed Method Design ◽  
Culinary Knowledge ◽  
Systems View ◽  
Method Approach

Purpose Informed by Mihaly Csikszentmihalyi’s systems view of creativity and Chad Borkenhagen’s conceptualization of open source cooking, this study explored how a group of extraordinary pastry chef used Instagram to openly express creativity, disseminate knowledge and reveal culinary secrets. The subsequent impacts of such actions were also assessed. Design/methodology/approach A qualitatively driven mixed-method approach was conducted using a nested mixed-method design. A total of 2,456 Instagram posts were visually analyzed alongside a series of interviews with elite pastry chefs over a two-year period. Findings Analysis distilled three themes that delineated how elite pastry chefs express creativity and share knowledge mindfully, ethically and altruistically on Instagram. The findings also converged to form a new theoretical model, “systems view of culinary creative sharing,” which accounts for the multifaceted considerations of culinary knowledge sharing on social media. Research limitations/implications Findings converged to form a systems view of culinary knowledge sharing. This is peculiarly useful for scholars who are interested in developing a greater understanding about “where and how” creative ideas and knowledge originate, disseminate and receive corroborations in the contemporary digital era. Originality/value This study highlighted that a new praxis of open sharing looms large in the culinary profession. This praxis symbolizes a movement away from the traditional mindset of safeguarding culinary secrets and toward a more transparent and open philosophy toward knowledge sharing in the culinary community.

Do professional courses prepare hospitality students for efficient surplus food management? A self-evaluation of professional competence in food waste prevention

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Wen-Hwa Ko ◽  
Min-Yen Lu
Keyword(s):  
Professional Training ◽  
Course Design ◽  
Professional Competence ◽  
Two Dimensions ◽  
Survey Method ◽  
Content Type ◽  
Hospitality Students ◽  
Food Management ◽  
Culinary Knowledge ◽  
And Training

Purpose This study aims to examine Taiwanese hospitality students’ self-reported professional competence in surplus food management and assess the usefulness of their university training in this area. Using the importance-performance analysis (IPA) method, it is possible to obtain a clearer understanding of the priority order of the items that require improvement and to identify which surplus food management competence items should be strengthened in the school curriculum and which items should be enhanced by the students. Design/methodology/approach This study used the questionnaire survey method. It evaluated seven dimensions covering 29 items related to surplus food management competencies of the kitchen staff. The evaluation was done using IPA to determine the relationship between professional competence (performance level) and courses provided (importance level). The factor coordinates were completed according to the means of personal qualifications and courses provided. Findings According to students’ self-assessment, the dimensions of “Personal moral attitude,” “Food handling attitude,” “Education and training attitude” and “Culinary knowledge” were located in the “Keep up the good work” quadrant, meaning that the students think that their surplus food management competence is relatively high and the courses provided are sufficient. Thus, these items have better performance at the present and they hope to maintain the status. However, “Menu analysis” and “Sanitation knowledge” were found to have low importance and low level of performance. Therefore, these two dimensions require attention in the course design and educational training. Research limitations/implications The questionnaire responses were self-reported; this study assumed that all participants answered honestly. Future studies may include additional factors in the analysis, such as hospitality management, culinary skills, internship experience and work time that may affect the perceptions of students. Moreover, professional chefs could be surveyed to determine their professional competence and training needs. Originality/value The professional training that students receive determines, to a large extent, their performance in their jobs and the resulting stability of their employment. Therefore, improved competence gained through good-quality training can help students meet the demands of the hospitality industry.

Constructing Culinary Knowledge

2013 ◽  
Vol 16 (4) ◽  
pp. 669-689 ◽  
Author(s):  
Elizabeth Ransom ◽  
Wynne Wright
Keyword(s):  
Culinary Knowledge
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