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Chef perceptions of modernist equipment and techniques in the kitchen
DawnFresh Ltd..
Umeå universitet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
2018 (Engelska)Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 88-105Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Modernist techniques and equipment (MTE) have enabled chefs to create otherwise impossible dishes and achieve excellent levels of consistency and precision. This research aimed to map the diffusion of these techniques to the broader field of hospitality and the impact they had on the skills, identity, and creativity of chefs. An online survey of 87 Edinburgh (UK) chefs and interviews with 11 of these chefs informed the enquiry. It was found that MTE had been adopted by 64.4% of restaurant kitchens, not only in fine dining but also by casual restaurants and public houses. Chefs’ views of these techniques can be characterized as qualified acceptance and, in some cases, ambivalence. Some skills were thought to be lost, but it was felt that using these techniques reskilled rather than deskilled chefs. That said, there was some resistance to their introduction. However, they currently have a notable influence on Edinburgh chefs.

Ort, förlag, år, upplaga, sidor
Philadelphia: Taylor & Francis, 2018. Vol. 16, nr 1, s. 88-105
Nyckelord [en]
Chefs, deskilling, modernist techniques and equipment, occupational culture
Nationell ämneskategori
Livsmedelsteknik
Identifikatorer
URN: urn:nbn:se:umu:diva-136889DOI: 10.1080/15428052.2017.1333935ISI: 000433047200008Scopus ID: 2-s2.0-85021246778OAI: oai:DiVA.org:umu-136889DiVA, id: diva2:1114536
Tillgänglig från: 2017-06-24 Skapad: 2017-06-24 Senast uppdaterad: 2023-03-24Bibliografiskt granskad

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Lyon, Phil

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Totalt: 502 träffar
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