The research cooking as innovative design
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Camps Lorente, Joan
The practices developed in some of the best restaurants in the world have transformed the way we perceive the food and, at the same time, they have implemented some operating systems focused on constant research activity. One way to understand and interpret this type of cuisine can be from the design theory. In this paper, some introductory aspects of this approach are discussed and it is showed how it is possible to modelize a case study filed in Science and Cooking Public Lectures of the School of Engineering and Applied Science at Harvard University.
SubjectGastronomia -- Investigació
Gestió del coneixement