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The aim of this article is to analyze the relationships between haute cuisine chefs and to identify which elements of these relationships enhance the generation of ideas and the exchange of knowledge. A qualitative methodology is applied based on the analysis of in-depth interviews with almost the entire population of Michelin-starred chefs of Catalonia, Spain, an outstanding case in this sector. The findings show the most important elements of the relationships that drive the creation and transfer of knowledge. These elements can be differentiated between professional and personal aspects and classified as face-to-face or non-face-to-face. Admiration, recognition and collaboration are some of the examples of the effects derived from these relationships. The identified elements are important not only as sources of inspiration in creativity and innovation processes but also to create a professional and personal environment to collaborate and achieve common objectives of the sector. [ABSTRACT FROM AUTHOR]

The sharing of familiar foods is but one of the ways a cultural group identifies itself. But what happens if that cultural group begins to lose touch with, or control of, its food traditions? Worldwide, professional chefs are embracing traditional indigenous cookery techniques and ingredients in their search for national culinary identity. In doing so, the line between ownership and appropriation is becoming an increasingly fine one. Within today’s Māori society, the hāngī is one of the few remaining traditional food preparation techniques still in regular use. Yet the use of its traditional earth oven form is growing more infrequent as less labor-intensive variations grow in popularity and as the technique becomes increasingly incorporated into commercial hospitality practice. Drawing on research that explores the knowledge and personal experiences of seven hāngī practitioners, this paper examines the cultural significance of the hāngī as a traditional indigenous food preparation technique. As the hāngī increasingly crosses over into the commercial realm it questions the fine line between cookery technique and indigenous culinary property as it asks just what makes a hāngī a hāngī? [ABSTRACT FROM AUTHOR]

Interviewed by Imre József Balázs, chef Sándor Berke and decorator Krisztina Ágnes Berke discuss the creation of their innovative project in Cluj called Creative Food Lab, in connection with the selection of ingredients, the sources of recipes, and also the cultural backgrounds and connections of gastronomy. In the Chef’s Home the relationship to food is based on collective experience and on creating together. For the owners of Creative Food Lab, every travel inside the country and abroad becomes an opportunity to learn about cooking, about ingredients, and about the passion to create. [ABSTRACT FROM AUTHOR]

In a discussion with Imre József Balázs, anthropologists Dezsõ Benedek and Lóránd Boros offer an analytical description of Transylvanian gastronomy in comparing it with Taiwanese and Middle East cuisine. Their experiences of living abroad for a long time, with a Transylvanian background, offer an important insight into the matter. Benedek, a trained cook, had the opportunity to work with internationally known Transylvanian chefs of the US scene, Louis Szathmáry and Paul Kövi. Their restaurants The Bakery in Chicago, and Four Seasons in New York, respectively, were largely built on principles connected to their Transylvanian background. The discussion highlights also opportunities where eating together creates possibilities for anthropological research. [ABSTRACT FROM AUTHOR]

The paper elucidates the influence of cultural intermediaries (CIs) at the global level by studying their role in one cultural field, culinary culture. We examine the World's 50 Best Restaurants list and the Michelin Guide, the two most referred to global evaluative systems in fine-dining. By making a systematic comparison of these CIs' judgment devices and dispositions, our study elaborates on three key aspects of cultural intermediation: first, the qualification of goods and services is often contested and legitimacy can be achieved by drawing on differing resources. Second, we show that cultural intermediation has acquired a global dimension. Changing practices of CIs and their increasingly global reach have precipitated a partial reversal of the previous flow of culinary knowledge and talent from the global North to the global South, contributing to the construction of new canons of taste in the field. CIs now bestow worth not only on individual market actors (restaurants/chefs) but also on the countries from which they originate. Third, by highlighting the competition between the two CIs, we are able to show the changes both CIs have felt compelled to make during the last decade or so. [ABSTRACT FROM AUTHOR]

The article analyzes debates and dialectical conflicts on culinary norms. Two conditions of social practices that govern actions and attitudes are attribution of aesthetic value properties to the objects they are concerned with and aiming for aesthetic values. Some culinary practices are claimed to qualify as aesthetic practices. However, there are practice-internal norms which are expected to be followed according to tradition. It is argued that appealing to practice-internal norms justifies individual attitudes toward occurrences in food practices. Conflict about practice-internal norms are evident in the domain of signature cuisine, where the creations of a chef intersect with traditional dishes. Traditionalists, modernists and liberalists have different views on culinary norms.

Lynn Z. Bloom’s recently published book, Recipe (2022), is an elegant work in the Bloomsbury’s Object Lesson series. It offers a wide range of reflections and information on recipes. Lynn is a scholar, teacher, prolific writer, and joyous cook. She calls our attention to recipes as cultural artifacts, as conversation, as ritual, as celebration, and as comfort that holds us close in hard times. She discusses how recipes are created, improvised, and adapted at home and worldwide. She also reminds us of the moral dilemma of some of us creating beautiful, abundant meals in a world filled with starving people. Both level-headed and extravagant, her book is a perfect text for a class centered on the economy and cultures of food. It is also a gift for cooks, would-be cooks, and those who benefit from the culinary labors of others. Inspired by her book, AEPL held several Friday afternoon sessions on Zoom in the fall of 2022 to share our own recipes and to think about what they evoked in us: why we value them, the labor they involve, the pleasure we share with each of them. The first recipe here is Lynn’s, “handed down” as they almost always are, from someone older and from a different place. [ABSTRACT FROM AUTHOR]

Copyright of Sakarya Communication Journal / Sakarya İletişim is the property of Sakarya Iletisim and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper examines global flows of culinary cultural knowledge, expertise and practitioners from previously culturally peripheral countries/cultures to two global cities in core countries – London and New York. Our paper finds that, contrary to Bourdieu's claims, "struggle in the field" is not an invariable attribute of cultural fields. Instead, the high-end culinary field shows substantial evidence of collaboration between chefs. We explain this finding by showing the special characteristics of the culinary field in the last odd decade, and by undertaking an in-depth examination of chefs' habitus and strategies of entry and legitimation. [ABSTRACT FROM AUTHOR]

Robots have been increasingly common in hospitality and tourism, especially being favored under the threat of COVID-19. However, people generally do not think robots are appropriate for cooking food in hotels and restaurants, possibly because they hold low quality predictions for robot-cooked food. This study aimed to investigate the factors influencing people's quality prediction for robot-cooked food. In three experiments, participants viewed pictures of human and robotic chefs and dishes cooked by them, and then made food quality predictions and rated their perceptions of the chefs. The results showed that participants predicted the foods cooked by robotic chefs were above average quality; however, they consistently held lower food quality prediction for robotic chefs than human chefs, regardless of dishes' cooking difficulty level, novel cues in chefs and food, or the anthropomorphism level of robotic chefs. The results also showed that increasing the appearance of robotic chefs from low or medium to high anthropomorphism, or enabling robotic chefs to cook high cooking difficulty level food could promote food quality prediction. These results revealed the current acceptance of robot-cooked food, suggesting possible ways to improve food quality predictions. [ABSTRACT FROM AUTHOR]

While the Australian Imperial Force of 1914–1918 experienced a significant shift from amateurism to professionalism over the course of the war in most areas, one crucial role not yet examined in the literature on the Australian Imperial Force is that of army cook. This article argues that their role was not taken sufficiently seriously during the Great War, leaving them effectively still amateurs at the end of the war. It explores the regulations for army cooks, the processes of selection, training and monitoring, as well as their performance in camps and in the field, and draws the conclusion that the army failed to professionalize role. [ABSTRACT FROM AUTHOR]

This paper addresses the yet unexplored question of whether cooking and dining are sometimes a form of public art. After introducing the main question (§1), we rehearse key characteristics of public artworks, most importantly accessibility, theme, and elicited responses (§2). We then argue that some instances of cooking and dining meet such conditions (§3). Hence, we vet the pros and cons of three avenues to support cooking and dining as a form of public art: through subsidies to cooks; through museums and art events; and through establishing a novel form of dedicated venues (§4). [ABSTRACT FROM AUTHOR]

The world is far off track from achieving the UN Sustainable Development Goal (SDG) 7 target for universal access to clean cooking by 2030 owing to a lack of prioritization. Breaking this impasse requires transformative public- and private-sector solutions and large-scale investments that can improve the overall cooking ecosystem with end users' needs at the centre. Recent trends in designing more effective solutions are gaining momentum. By working together with a 'heart-head-and-hands approach', stakeholders can move the needle forward on clean cooking, and in the process, contribute to the SDGs for health and well-being, women's empowerment, and a cleaner environment. [ABSTRACT FROM AUTHOR]

Objective: Chefs have the potential to influence diet quality and food systems sustainability through their work. We aimed to assess the attitudes and perceptions of culinary students about nutrition and sustainability as part of their roles, responsibilities and future work as chefs.Design: We surveyed students attending the Culinary Institute of America (CIA) in the fall of 2019 (n 546). Descriptive statistics compared food priority rankings and Likert-scale distributions of nutrition and sustainability attitudes and beliefs. Adjusted generalised linear models were used to evaluate whether there were differences in attitudes and beliefs across demographic groups.Setting: The CIA, a private, not-for-profit college and culinary school with US campuses in New York, California and Texas.Participants: Students >18 years old currently enrolled in any of the school's associate's or bachelor's degree programs.Results: Students agreed that chefs should be knowledgeable about nutrition (96·0 %) and the environmental impact of their ingredients (90·8 %) but fewer considered healthfulness (57·8 %) and environmental impact (60·2 %) of their food to be primary considerations in their career as a chef. Taste was the primary factor influencing culinary students' food choices but food priorities differed by race/ethnicity.Conclusions: Culinary students believe nutrition and sustainability are important. Opportunities exist to empower them with knowledge and skills for promoting public health and sustainable food systems in their future work as chefs. [ABSTRACT FROM AUTHOR]

This study examined the degree to which culinary students (n = 342) felt nutrition would be an important part of their professional lives using a pragmatic-contextualist approach. We examined differences in beliefs related to gender and diasporic perspectives. The majority felt that chefs should know more healthy cooking techniques and would consider a nutrition-focused job. Two-thirds felt nutrition would play a "very important" role in their future professions, particularly among females and international respondents. Only one-third felt that the restaurant industry viewed nutrition as important. Rethinking how foodservice training is delivered is essential given the renewed interest in international and culinary nutrition. [ABSTRACT FROM AUTHOR]

The COVID-19 pandemic forced Canadian Football League (CFL) commissioner Randy Ambrosie to cancel the League's 2020 season, and given CFL teams' financial dependence on gate and game-day revenues, the League had suffered substantial financial losses. The pandemic also caused the Xtreme Football League (XFL) to fold five games into its 2020 season; however, the XFL was purchased by an ownership group led by Dwayne "The Rock" Johnson, with plans to resume play in 2022. Shortly thereafter, the CFL and XFL jointly announced that they would explore the possibility of partnering to grow the game of football and their respective leagues. This case challenges students to determine the best option for the CFL and commissioner Ambrosie moving forward by completing a Porter's value chain analysis for both leagues. This analysis will help students to make an informed, evidence-based decision about how well the two leagues align with one another. While there are several benefits to a potential partnership, there are also challenges that must be overcome if some type of partnership with the XFL is to be considered. [ABSTRACT FROM AUTHOR]

Creative leadership has been studied in different collaborative contexts that can be summarized as facilitating employees' creativity, directing the realization of the creative vision of a leader and integrating different and diverse creative contributions. In this paper, we present the findings from a qualitative meta‐analysis of literature‐based accounts of chefs' creative leadership practices from the context of haute cuisine. We bring together both the leader‐chefs' and academic authors' understandings of practices available in scholarly papers to achieve a credible picture of creative leadership practices in haute cuisine. We present our findings as a meta‐vignette introducing nine prototypical characters representing patterns of practices that leader‐chefs perform as they are fostering creativity. We further demonstrate when and how leader‐chefs employ practices that are more typical of facilitating and integrating contexts. The nine characters afford an immediate intuitive understanding of the creative leadership practices in haute cuisine, helping scholars to look for and analyse creative leadership and support creative leaders to understand better and be more mindful of their practices. [ABSTRACT FROM AUTHOR]

Black links this debate over language to the struggles faced by women chefs who feel forced to adopt masculine work behaviors. However, Black does a thorough job of presenting the history of French cooking and explaining the role of cuisine Lyonnais in French gastronomic culture. Black also describes her time studying at a French culinary academy and working an internship at a busy restaurant as a way to provide vital context of the physical, social, and cultural barriers women face to fit in within these extremely male-dominated spaces. [Extracted from the article]

Koolinera is a web-based e-learning application about learning to cook Indonesian culinary dishes. Users are free to choose cooking classes. Culinary in Indonesia is very diverse, so many users feel confused in choosing a cooking class. No specific guidance is given to users on tips for choosing a cooking class. Therefore, it is important to develop a feature that can help users to guide the selection of cooking classes, namely by building a cooking class selection recommendation system. Class recommendations are obtained based on the last class taken by the user. The criteria used to determine the recommendations are the similarity of class names, dominant taste of cuisine, category of cuisine, area of origin, and tutor. The algorithm used is Content-Based Filtering with TF-IDF calculations. The recommendations given to users are a list of six cooking classes. Testing is carried out based on blackbox testing, expert validation, and user testing. The blackbox test carried out states that all functions are running well. The validity test of the media by the validator got a percentage of 96.52%. User testing in the Usability Tetsing Experience section got a percentage of 85.73%, User Acceptance Testing got a percentage of 83.89% and testing the relevance of the recommendation system got a percentage of 88.69%. [ABSTRACT FROM AUTHOR]

This study examined the effect of cookbang cognition on the star chef image and career preparation behavior, and the moderating effect of career self-efficacy. A self-reported questionnaire survey was conducted on 271 college students of culinary arts major in Daegu and Gyeongju area and analyzed using a structural equation model. As results, cookbang cognition showed a significant positive effect on the star chef image, and image also had a positive effect on career preparation behavior. In addition, career self-efficacy has a moderating effect on the relationship between the star chef image and career preparation behavior. Through these results, it is possible to suggest foundation for the related field through theoretical and empirical verification of the process in which the influence of cookbang affects career preparation behavior. In the future, more systematic study in this field is required. [ABSTRACT FROM AUTHOR]

Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study explores the preparation of food for charitable distribution by Buddhists in Ho Chi Minh City (HCMC) (Vietnam). Most of those involved in cooking for charity are women. This article shows that HCMC women perceive cooking for charity as an extension of household cooking. Food charity transforms the household duty of cooking into a charitable practice that benefits the wider society. Vietnamese media focuses on this feminine aspect of food charity, portraying it as an act of kindness that increases communal solidarity during adversities such as the Covid-19 pandemic, similar to women's kitchen work in sustaining their families. [ABSTRACT FROM AUTHOR]

Copyright of Social Anthropology / Anthropologie Sociale is the property of Berghahn Books and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Collaboration during aesthetic production is inherently complex, involving difficult-to-articulate aspects of aesthetic judgement as well as relational questions that are inherently power-laden. Particularly in situations where actors do not share background conditions or judgement criteria, aesthetic collaboration poses conceptual and practical challenges. Through an in-depth case study of a French haute cuisine programme in Shanghai, China, we propose a relational-epistemic approach to aesthetic collaboration, in which aesthetic judgement and relational positioning mutually shape how chef trainees come to understand their creative products. Specifically, aesthetic collaboration was shaped by whether participants understood their mutual relationships as antagonistic or integrative, and whether they considered aesthetics as a matter of objective knowledge, cultural tradition or co-construction. Based on our results, we explore the implications of the relationalepistemic approach in understanding organizational aesthetics, especially in the context of the culture industries and haute cuisine specifically. [ABSTRACT FROM AUTHOR]

Cooking fumes pose huge threats to air deterioration and human health, yet occupational health risk assessment of chefs is scarce, risk analysis taking Sichuan cuisine as research object, which is a typical kind of Chinese cuisines with higher edible oil consumptions and spicy flavor has not been done as per our concern. For this reason, in this study, health assessment models were established to calculate both carcinogenic and non-carcinogenic risks posed by volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) with Sichuan cuisine chefs as concerned receptors based on the inhalation risk model and the Monte Carlo method. The results show that the total carcinogenic and non-carcinogenic risks of VOCs were 1.11E − 4 ± 6.50E − 5 and 4.44E + 0 ± 2.77E + 0, respectively, which mainly due to 1,3-butadiene. Risk values of PAHs differed from different cooking styles, indicating no potential carcinogenic and non-carcinogenic risk, which occurred primarily because of BaP and PYR. Sensitivity analyses revealed that exposure duration had the greatest impact on the total uncertainty. The paper then presented preventive measures aimed at managing and preventing health risks in Sichuan cuisine cooking sources based on the evaluation results, which may contribute to implement managerial measures and publicize policies to minimize air pollution and health risk in catering industry. [ABSTRACT FROM AUTHOR]

As a chef, culinary historian, and resident of Charleston, South Carolina, USA, I have always been intrigued by the debate over the cultural appropriation , exploitation, and the appreciation of food from other cu l tures. It has always been important for me to know not only about food and ingredients, but also the associated culture. In this article I take a sociological approach to discuss cultural appropriation as it relates to food. It also offers a meeting of my two worlds—as a professional chef and as a budding scholar. [ABSTRACT FROM AUTHOR]

This article reviews gender differences in the career paths of successful chefs, including barriers, success factors, and the entrepreneurial path. The research was developed in 2016–17, using an international survey carried out in Spain, France, and the United States among culinary students, cooks, and chefs who responded to a structured questionnaire based on pre-selected topics. The results show that a chef's career requires various sets of skills. They should be leaders, mentors, and entrepreneurs. They work in a hard and competitive environment where building their brand and achieving public recognition is a must. Their professional satisfaction depends on learning, evolving, and launching their restaurant. There were two main differences between the sample of women chefs and the general sample of chefs: they required more mentoring, and they achieved greater job satisfaction when they were self-employed. [ABSTRACT FROM AUTHOR]

Discussion of costume in Acharnians has focused on Dicaeopolis's appropriation of Telephus's rags and violent un-costuming of Lamachus. No less metacomically significant is Dicaeopolis's persona as a mageiros , made explicit by props rather than a costume-change when he eventually cooks onstage. The chiton- and phallus-wearing protagonist in fact throughout Acharnians assumes the persona of a cook-comedian, whose ultimate triumph is marked by his festively donning a himation. The metapoetics of cooking largely figure Acharnians ' melding of Aristophanes and Dicaeopolis, as the latter promotes τρυγῳδία as an innovative blend of comedy deserving a serious hearing and victory at the festival. [ABSTRACT FROM AUTHOR]

This study traces the professionalization of cooking in Southeast Asia, specifically in precolonial Java. We call attention to three different types of cooks documented in the island's textual record: household cooks (including commercial cooks), cooks in religious establishments, and professional cooks. Women were in charge of the first category, whereas the second and third were controlled by men yet also featured women. Household cooks and religious cooks mainly prepared simple fare, whereas chefs employed by courts were responsible for the repast of the elites. To learn more about these cooks and their skills, we examine specific passages of Old Javanese texts, which should not be neglected by food historians of Southeast Asia. These excerpts are analyzed in comparison with contemporaneous texts from India and Cambodia. We also assess them against more recent culinary practices in insular Southeast Asia, enabling us to reconstruct some of the actual dishes mentioned in the classical literature. Through careful reading between the lines, we thus bring together different strands of evidence to revise Java's culinary history. [ABSTRACT FROM AUTHOR]

This paper analyzes the blurring boundaries between food and art in the West by examining the contemporary field of upmarket dining. The study adopts a practice theoretical view, conceptualizes artful dining as a large-scale cultural formation ("teleoaffective formation"), and explores the configurations of artful dining in the context of New Nordic Upmarket Bistros (NNUBs). Based on blog texts, chef interview and participant observation at a Finnish NNUB, the study demonstrates how the local restaurant enthusiasts adopted and adjusted artful dining in a specific, "everyday" context of upmarket dining. The study presents dining at NNUBs as one of the many practices that have substantially expanded the art-oriented dining ideals beyond modernist cuisine. It discusses artful dining within the contemporary (gourmet) food culture and encourages further diversification of approaches in studies examining artful dining and the intersection of food and art. [ABSTRACT FROM AUTHOR]

According to the food preparation hypothesis, sex differences in disgust sensitivity may stem from different sex roles that males and females played in our ancestral times. In current times, these differences may be reflected in varying levels of disgust sensitivity between people who frequently versus rarely engage in meal preparation, or who are versus are not professionally responsible for providing meals for others. To test this reasoning, we conducted a preregistered study with 493 individuals (55% female), with 280 of them working in the restaurant industry. Participants reported their weekly time spent on cooking-related activities and completed the Food Disgust Scale and pathogen subscale of Three Domain Disgust Scale. These measures capture specific, food-related disgust sensitivity, and generalised pathogen disgust sensitivity, respectively. We found that while time spent on cooking was not associated with disgust sensitivity, people professionally engaged in food preparation displayed higher levels of food-related disgust sensitivity. There was no effect of cooking on the generalised pathogen disgust sensitivity. Additionally, we observed sex differences in both types of disgust sensitivity and found that vegetarians exhibited lower disgust sensitivity than meat-eaters. Overall, our findings offer preliminary support for the food preparation hypothesis, and point out that the mechanisms adjusting our disgust sensitivity levels are category-specific, even within the broader pathogen disgust domain. [ABSTRACT FROM AUTHOR]

Objective/context: This article deals with the way in which cooking, the public space and gender were linked, on the basis of an analysis of work in the kitchens of the hotel sector in the city of Mar del Plata (Argentina), in the second half of the 20th century. Originality: In Argentina, historical studies have usually focused on domestic kitchens and the working experiences which took place in them, which were associated with the figures of both the housewife and the domestic servant. However, in this article, our interest is focused on the work undertaken in kitchens belonging to hotels of different categories, which enables us to make visible the tensions which arise when an activity traditionally associated with the domestic sphere is carried out in the public and "productive" sphere. In that regard, it provides us with an understanding of the hierarchies established in this activity, which were anchored in the gender of the person who carried it out, and the "splitting" of culinary knowledge between haute cuisine and domestic or everyday cooking. Methodology: This investigation followed a qualitative kind of methodology. Data gathered from a fragmented and heterogeneous set of sources were linked: interviews, collective bargaining agreements, manuals of the hotel industry, the rulings of labor courts and classified ads. Conclusions: We reached the conclusion that the hotel trade in Mar del Plata clearly showed a sexual division of labor, even in the same field, which reaffirmed the opposition between female domesticity versus male productivity which is characteristic of modernity. In the public space, women were allowed to run a kitchen when the activity was not that different from that done on the domestic scale, but when the activity reached "industrial" volumes, it was the exclusive province of men. For women, cooking was a job, while for men it was a profession. [ABSTRACT FROM AUTHOR]

A bstract This article engages with the topic of embodied information through the analysis of historic recipes, part of the Chatelaine magazine's annual contest "50 Favorite Family Recipes." The corporeal information embodied in culinary texts, when they are analyzed as records of information behavior, provides knowledge about their producers and users. More specifically, the information embedded in recipes fuels stories about women's tensed roles in the family at a time of change in Canadian culture, during the postwar years. This article proposes that a recipe read in its information environment, together with clues about its origins, functions, and consumption, indicate how users interact with the recipe, accepting, negotiating, or challenging it through cultural, political, and social gestures, while located in the everyday space of the private kitchen. The analysis is focused on a genre of dishes that is often associated with fifties and sixties forms of domesticity—the casserole—and discuss the incorporation of canned products in recipes at a time of rapid modernization through mass-produced foods. [ABSTRACT FROM AUTHOR]

Purpose: Cooking has been regarded as a potential risk factor for lung cancer. We aim to investigate the evidence of cooking oil fume and risk of lung cancer.Methods: Medline and Embase were searched for eligible studies. We conducted a meta-analysis to summarize the evidences of case–control or cohort studies, with subgroup analysis for the potential discrepancy. Sensitivity analysis was employed to test the robustness.Results: We included 23 observational studies, involving 9411 lung cancer cases. Our meta-analysis found that, for cooking female, the pooled OR of cooking oil fume exposure was 1.98 (95% CI 1.54, 2.54, I2 = 79%, n = 15) among non-smoking population and 2.00 (95% CI 1.46, 2.74, I2 = 75%, n = 10) among partly smoking population. For cooking males, the pooled OR of lung cancer was 1.15 (95% CI 0.71, 1.87; I2 = 80%, n = 4). When sub grouped by ventilation condition, the pooled OR for poor ventilation was 1.20 (95% CI 1.10, 1.31, I2 = 2%) compared to good ventilation. For different cooking methods, our results suggested that stir frying (OR = 1.89, 95% CI 1.23, 2.90; I2 = 66%) was associated with increased risk of lung cancer while not for deep frying (OR = 1.41, 95% CI 0.87, 2.29; I2 = 5%). Sensitivity analysis suggested our results were stable.Conclusion: Cooking oil fume is likely to be a risk factor for lung cancer for female, regardless of smoking status. Poor ventilation may increase the risk of lung cancer. Cooking methods may have different effect on lung cancer that deep frying may be healthier than stir frying. [ABSTRACT FROM AUTHOR]

This article focuses on the practice of French cuisine in Shanghai and questions the permanence of this professional niche. It combines an anthropological approach to culinary techniques with a sociological approach to workforce migration, tracing the ways in which the discourse and practices of chefs and maîtres d'hôtel working in French cuisine's restaurants employ forms of ethnocultural and technical legitimacy. The case of Shanghai, a city undergoing rapid transformation in its modes of consumption, provides a clear illustration of the shifts that have occurred over the last ten years in the hierarchy of Western migrants and Chinese locals: the symbolic and material privileges offered to the former are beginning to disappear, and professional recognition is increasingly becoming based on savoir-faire and a strong work ethic. [ABSTRACT FROM AUTHOR]

The development of cooking on television, and the associated rise in 'celebrity chefs' is often seen as a modern phenomenon involving cooks like Jamie Oliver and Nigella Lawson in Britain. Fanny Cradock (1909-1994) is from time to time credited as a pioneer in television cooking and Britain's 'first celebrity chef'. However little detail of her career has been documented, despite working as a journalist, radio and television presenter, food demonstrator, writer of fiction, children's books and cookbooks spanning from 1942 until 1986. Cradock was prominent on television between 1955 and 1975, with her final appearance in 1985. Cradock is as often remembered for her colourful character as for the colourful food she presented and her name remains synonymous with elaborate cooking in ball gowns, using copious amounts of food colouring and aspic, and for berating her husband who assisted her on stage, on television, and in print. However, from Cradock's personal archive a far more substantive contribution to home cooking through the development of television cooking and cookbooks, looking at her undocumented ideas and innovations. Additional archive materials and collections of newspaper clippings collected between 1942 and 1982 by Cradock herself shed light on how she was perceived at the time, her role as an entrepreneur and her own 'brand' identity. From this documentary evidence, it is argued that Cradock deserves to be much better remembered for her contribution to British food culture. [ABSTRACT FROM AUTHOR]

What makes an individual, on any given occasion, able and willing to prepare a meal for themselves: that is, to cook? As home cooking has increasingly become the focus of public-health, nutrition, and policy interventions and campaigns, the need for a better understanding has become apparent. It is clear that cooking is not merely a matter of mechanical skill or rote training; beyond this, it is difficult to explain why similar individuals have such different capacities for setting and achieving food-related goals. This paper proposes a new paradigm for cooking and food provisioning - termed "food agency" - that attempts to describe how an individual's desires form and are enacted in correspondence with social environments: broadly, agency emerges from the complex interplay of individual technical skills and cognitive capacities with social and cultural supports and barriers. Drawing on a close reading of anthropological and sociological research into cooking, the authors propose that an individual's ability to integrate such complexity in regard to provisioning - to possess 'food agency' - is crucial. This argument is supplemented by empirical case studies from a large body of ethnographic observations and interviews with home cooks from the United States, conducted over the last decade. Overall, more food agency means the cook is more empowered to act. Adopting the paradigm of food agency into the consideration of everyday cooking practices has the potential to support transdisciplinary food scholarship integrating individual actions within a food system and thus inform nutrition and public health interventions related to meal preparation. [ABSTRACT FROM AUTHOR]

A sub-culture of "locavore" chefs is playing a critical but under-examined role in addressing concerns about the conventional, industrialized food system by re-localizing the sourcing, processing, and preparation of food. The values that underlie why certain chefs decide to work in this niche market, their strategies to overcome the situational challenges of sourcing locally produced food, and the ways they develop the knowledge and skills needed to prepare and incorporate these ingredients into appealing menus all point to the unique position that these chefs occupy in the local food movement. This paper presents insights from a study that utilized in-depth interviews to investigate the culinary practices of twenty-three local food-promoting chefs in Alberta, Canada. Using a social practice theory framework, these chefs' culinary practices were examined based on what material conditions they encountered, how they employed particular skills and competencies and why they decided to become "locavores." This study reveals that although issues of product accessibility, distribution, cost, and consistency of quality and volume are constraining factors, chefs' ability to innovate and reskill, to foster supportive relationships with farmers and consumers, and their commitment to alternative values are keys to their success in niche "local" markets. [ABSTRACT FROM AUTHOR]

The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used by chefs and scientists to classify unelaborated food products; proposes taxonomic gastronomy as a new interdisciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction by scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, it is concluded that further cross-disciplinary endeavors such as this will continue to be greatly fruitful. [ABSTRACT FROM AUTHOR]

Background and Objectives: Coeliac disease is triggered by gluten. The only treatment is lifelong avoidance of dietary gluten. Dining out and travelling are particular challenges with a huge impact on quality of life. We examined the knowledge about coeliac disease and gluten-free food preparation among chefs and cooks, and culinary students in Dunedin, New Zealand.Methods and Study Design: Outlets serving gluten-free food were identified. The head chefs or cooks were invited to complete a questionnaire regarding demographics, education, qualification, experience and knowledge of coeliac disease and gluten-free food preparation. Ninety restaurant chefs and cooks, and 35 first-year culinary students participated.Results: Half of participating chefs and cooks had received no formal training, but all were aware of the term gluten-free diet. Twelve (13%) were unaware of coeliac disease, all of whom were non-European and worked at an ethnic restaurant which did not have gluten-free policies in place. There was no significant difference in awareness of coeliac disease between chefs and students (p=0.36). However, students were significantly more aware of necessary gluten-free food preparation (p=0.007) and scored better in the gluten-free quiz (p=0.01) than chefs and cooks.Conclusions: Awareness of coeliac disease did not necessarily mean that policies were in place to prepare contamination-free gluten-free meals. Chefs and cooks from countries with a low incidence of coeliac disease lacked knowledge about gluten-free food preparation and had difficulties recognising gluten containing foods. Patients with coeliac disease wanting to dine out should be advised to choose a restaurant with care. [ABSTRACT FROM AUTHOR]

Modern consumers increasingly derive their foods from away-from-home sources. Rising incomes, the emergence of chefs as innovative actors in the food scene, and the growing consumer demand for culinary experiences, are the main driving forces behind haute cuisine . At the same time, food engineering is in urgent need to expand its scope and engage in new collaborations and partnerships. Gastronomic engineering (GE) means using the vast body of knowledge accumulated in food engineering and food materials science to propel the curiosity and creativity of chefs to what is technologically feasible and environmentally sustainable. GE opens new opportunities for food engineering, a discipline that has been mostly oriented to the food processing industry. This article describes the emergence of GE or a new branch of food engineering, as a space of co-creation between chefs and food engineers in a university set-up. Our GE unit consists of an experimental kitchen headed by a chef, a food engineering area and a materials science laboratory. The impact of GE on academic activities (teaching and research) and outreach experiences is discussed. [ABSTRACT FROM AUTHOR]

The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. To explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing 10 dining facilities/concepts. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products’ eye appeal appear to be better facilitated by nonconvenience foods. Even though it is easier to train culinary staff to use convenience food products rather than nonconvenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. [ABSTRACT FROM PUBLISHER]

Molecular gastronomy is defined as the study and application of chemistry, physics, and other scientific principles on cooking. As part of a sub-discipline of food science that is characterized by avant-garde cooking techniques, molecular gastronomists study the chemical-physical processes that take place when you cook food. Some innovations that the movement has birthed include blood orange foam, transparent ravioli, cocktail ice spheres, hot ice cream, soy sauce crystals, and fried mayonnaise. Restaurants around the country have adopted the trend to transform flavors and presentations. Read on to learn the origins and concepts of this culinary craze. Being the holiest shrines of Hindu, for more than thousand year's pilgrims visiting as Char-Dham Yatra in hope of salvation and purification of sin. The cuisine has regional influences because of its geographical locations, invasions and foreign settlers. The food and style of cooking are seasonal due to change in weather. The organic food and slow cooking suits tremendously of highenergy necessities of mountain and cold climate. The application of molecular gastronomy principle can bring the radical change in local food presentation and orchestra in cooking experience. [ABSTRACT FROM AUTHOR]

Purpose: This study examines liberal second-wave feminists' writings about cooking. Most scholarship of liberal feminism has focused on the attempts to integrate women into previously male-dominated public spaces such as higher education, the professions, and political office. Less attention has been paid to how these feminists politicized feminized spaces such as the home. A longstanding tension between the housewife role and feminist identities has led many to theorize that feminists avoid or resent domestic tasks. However, I argue that some liberal feminists in the 1960s, 1970s, and 1980s suggested engaging with cooking in subversive ways that challenged patriarchal institutions and supported their political goals. Methodology/approach: I analyze 148 articles about cooking in Ms. magazine between 1972 and 1985. I also analyze the copy and recipes within four community cookbooks published by liberal feminist organizations. Findings: I find that liberal feminists suggested utilizing time- and labor-saving cooking methods, encouraged men to cook, and proposed that women make money from cooking. These three techniques challenged the traditional division of domestic labor, supported women's involvement in the paid workplace, and increased women's control of economic resources. Originality/value: This study turns the opposition between feminism and feminized tasks on its head, showing that rather than avoiding cooking, some liberal feminists proposed ways of cooking that challenged patriarchal institutions. I show how subordinate populations can develop ways of subversively engaging with tasks that are typically seen as oppressive, using them in an attempt to advance their social position. [ABSTRACT FROM AUTHOR]

Purpose: Gender, race, and class-based meanings inform longstanding divisions and status hierarchies within the culinary profession, such as those between public and private and amateur and professional cooking. Private and personal chefs' work in homes disrupts these divisions and hierarchies. Given their precarious position, how do these chefs negotiate their standing within the profession? Methodology/approach: This chapter draws on interviews with 41 private/personal chefs. Eight were primarily private household employees, while all others were primarily self-employed. Findings: The chefs negotiated their status by making distinctions between themselves and commercial chefs, along with other private/personal chefs. The chefs both challenge and reinforce the dichotomies and criteria shaping status evaluations within the culinary profession. Similarly, they both contest and reinforce gender, race, and class hierarchies. Social implications: The chefs' conceptual distinctions can potentially (re)produce or challenge material inequalities. Moreover, while the fields of private/personal cheffing create opportunities for more adults to cook for a living, the traditional status hierarchies remain largely the same. It is likely that as long as those hierarchies persist, the chefs' conceptual distinctions will continue to challenge and reinforce them. Originality/value: Research on private/personal chefs has been minimal, so this chapter fills this gap. It also adds to scholarship connecting workers' status struggles and gender, race, and class inequalities. The case of private and personal chefs sheds new light on how gender, race, and class intersect to inform status evaluations within the culinary profession. [ABSTRACT FROM AUTHOR]

The cooking show The Naked Chef (1999-2001) with Jamie Oliver has often been highlighted as an example of the cooking show genre's potential for reformulating masculine identity through cooking. Through a series of close readings of a selection of cooking shows from France, the UK and Denmark post- The Naked Chef and through a dialogue with other works on the subject, this article will attempt to identify the tendencies in the constructions and negotiations of masculinity in the cooking show genre following The Naked Chef and to understand these in relation to a revision of masculine identity in contemporary culture. The article is informed by poststructural gender theory and understands 'doing food' and 'doing masculinity' as two mutually constituting practices. The analyses identify four new tendencies in the construction of masculinity in cooking shows at the beginning of the twenty-first century: 1) rechefisation, 2) the TV chef as a moral entrepreneur, 3) the TV chef and the revitalisation of the national myth and 4) cooking as masculine escapism. The article concludes that the innovation of the masculine identity that was launched in The Naked Chef has not continued; rather, the genre has become a platform for the revitalisation of traditional masculinity discourses. [ABSTRACT FROM AUTHOR]

Creativity studies have progressed over time to become more accessible and diverse in conceptualising the depth of creativity. Although the concept of creativity has been widely explored in various fields of study, there is still a lack of empirical evidence and suggestion on how the chefs initialised their creative thought process into an organised pattern when creating novel dishes. This paper introduces a new conceptual framework that elucidates chefs' creativity in utilising Malaysian local herbs (MLH) to develop modern Malaysian cuisine (MMC). It attempts to integrate Amabile's theory of creativity within Horng and Hu's model, suggesting that both theory and model can be integrated into a new framework of the chef's creative process of new culinary innovative product development. The development of this creative process framework offers the potential to depict creativity systemically. It implies that creativity can also be implemented into organised thinking, although it is debatably viewed as 'subjectivity' by many scholars. The proposed new framework feasibly fosters creativity in organisations and industrial uses, as creativity is seen as a survival skill-set in today's economy and society. [ABSTRACT FROM AUTHOR]