[[abstract]]Abstract The research is based on the confluence approach from R. J. Sternberg and T.I. Lubart, to investigate the person and environmental factors which influence the development of culinary creativity. 102 culinary competition winner were employed to was developed and verified inventories including：Creative Culinary Person Inventory(CCPI), Culinary Environment Inventory(CCEI) and Creative Culinary Performance . Then 669 subjects including persons working culinary field and culinary department students were employed to develop culinary creativity model in order to explore the relationship among creative person traits, creative environment and culinary creativity. Creative Culinary Person Inventory(CCPI) includes dimensions of personality, and knowledge and experience with 42 questions. Culinary Environment Inventory(CCEI) includes dimensions of family, school, organization and social-culture environments with 48 questions. The culinary creativity model has ideal fitness indexes after model modification. According to the model, there is interaction between creative person traits and creative environment. The creative person traits and creative environment have direct effects on culinary creativity. The result is confirming the confluence approach. Key words: culinary creativity, creativity, culinary arts, Structural Equation Modeling（SEM）
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