Fatores Ambientais que Influenciam a Criatividade Culinária sob a Perspectiva de Profissionais da Cozinha Turca

This study explores environmental factors that influence the culinary creativity of Turkish cuisine. Although Turkish food culture is known for its richness and diversity in terms of ingredients and cooking techniques, the assumption is that environmental factors cause some recognition and representation issues internationally. For this reason, a quantitative questionnaire study was carried and aimed to understand perceptions of chefs (hotel and restaurant chefs) and academicians (instructor chefs and academicians) towards factors that influence culinary creativity in Turkey. The exploratory factor analysis revealed six environmental factors that impact the culinary creativity of Turkish cuisine. These are (1) politics and economics, (2) education, (3) culture, (4) media and globalization, (5) technology, science, and design, (6) tourism. According to the study results, while the highest scores were given to educational factors by the participants, the media and globalization's impact was found to be the least concerned factors. The results demonstrate the significant differences are between participants' job specifications, genders, and education degrees. Moreover, this study suggests that cuisine is a designed phenomenon since it includes unique ingredients, cooking techniques and skills, flavors principles, and particular stakeholders. Thus, the proper management of these elements will provide cuisine a competitive advantage in the culinary industry. Chefs are the primary actors representing a cuisine in the international culinary industry and differentiate it from its competitors with their creative approaches.Este estudio explora los factores ambientales que influyen en la creatividad culinaria de la cocina turca. Aunque la cultura gastronómica turca es conocida por su riqueza y diversidad en cuanto a ingredientes y técnicas culinarias, se supone que los factores ambientales causan algunos problemas de reconocimiento y representación a nivel internacional. Por esta razón, se llevó a cabo un estudio cuantitativo mediante un cuestionario con el objetivo de conocer las percepciones de los chefs (cocineros de hoteles y restaurantes) y de los académicos (cocineros instructores y académicos) sobre los factores que influyen en la creatividad culinaria en Turquía. El análisis factorial exploratorio reveló seis factores ambientales que influyen en la creatividad culinaria de la cocina turca. Se trata de (1) la política y la economía, (2) la educación, (3) la cultura, (4) los medios de comunicación y la globalización, (5) la tecnología, la ciencia y el diseño, (6) el turismo. Según los resultados del estudio, mientras que las puntuaciones más altas fueron otorgadas a los factores educativos por los participantes, el impacto de los medios de comunicación y la globalización resultaron ser los factores menos preocupantes. Los resultados demuestran que hay diferencias significativas entre las especificaciones de los puestos de trabajo, los géneros y los grados de educación de los participantes. Además, este estudio sugiere que la cocina es un fenómeno diseñado ya que incluye ingredientes únicos, técnicas y habilidades culinarias, principios de sabores y actores particulares. Así, la gestión adecuada de estos elementos proporcionará a la cocina una ventaja competitiva en la industria culinaria. Los chefs son los principales actores que representan a una cocina en la industria culinaria internacional y la diferencian de sus competidores con sus enfoques creativos.Este estudo explora os fatores ambientais que influenciam a criatividade culinária da culinária turca. Embora a cultura alimentar turca seja conhecida por sua riqueza e diversidade em termos de ingredientes e técnicas de cozimento, o pressuposto é que fatores ambientais causam alguns problemas de reconhecimento e representação internacional. Por esse motivo, foi realizado um estudo de questionário quantitativo com o objetivo de compreender as percepções de chefs (chefs de hotéis e restaurantes) e acadêmicos (chefs instrutores e acadêmicos) sobre os fatores que influenciam a criatividade culinária na Turquia. A análise fatorial exploratória revelou seis fatores ambientais que impactam a criatividade culinária da cozinha Turca. São eles (1) política e economia, (2) educação, (3) cultura, (4) mídia e globalização, (5) tecnologia, ciência e design, (6) turismo. De acordo com os resultados do estudo, enquanto as pontuações mais altas foram atribuídas aos fatores educacionais pelos participantes, a mídia e o impacto da globalização foram considerados os fatores menos preocupados. Os resultados demonstram que as diferenças significativas estão entre as especificações de trabalho dos participantes, gêneros e graus de escolaridade. Além disso, este estudo sugere que a culinária é um fenômeno projetado, pois inclui ingredientes únicos, técnicas e habilidades culinárias, princípios de sabores e partes interessadas específicas. Assim, a gestão adequada destes elementos proporcionará à gastronomia um diferencial competitivo no setor culinário. Os chefs são os principais atores que representam uma culinária na indústria culinária internacional e a diferenciam de seus concorrentes com suas abordagens criativas

The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective

Nous proposons de définir la production d'idées comme une pratique, c'est-à-dire comme une activité qui prend son sens et sa valeur dans un contexte social, pour analyser le travail créatif dans les cuisines de trois grands restaurants.Créativité ; Gastronomie ; Idées ; Pratique

The Social Dimensions of Idea Work in Haute Cuisine: A Bourdieusian Perspective

This paper analyzes idea work in haute cuisine through three case studies. Mobilizing Bourdieu’s praxeology, we consider idea work as a practice, an activity that takes sense and meaning in the social world. Thus, idea work reflects the position of the agent in the field and the struggles to maintain or improve this position. In grand restaurants, the chefs play a key role in idea work, even if they involve other people. Idea work is rooted in their personal experience, but is also shaped by the restaurant’ style and haute cuisine rules. Idea work relates to chefs’ reflection as well as emotions and feelings.Bourdieu; Creativity; Field; Habitus; Haute Cuisine; Gastronomy; Practice

Aspects of Self-awareness: An Anatomy of Metacreative Systems

We formulate a model of computational metacreativity. It consists of various aspects of creative self-awareness that potentially contribute, in various combinations, to the metacreative capabilities of a creative system. Our model is inspired by a psychological view of metacreativity promoting the awareness of one's thoughts during the creative process, and draws from the field of self-adaptive software systems to explicate different viewpoints of metacreativity in creative systems. The model is designed to help in analyzing metacreative capabilities of creative systems, and to guide the development of creative systems to a more autonomous and adaptive direction.Peer reviewe