Browsing NOFIMA vitenarkiv by Author "van Hal, Jaap W."
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A systems approach to understanding creative innovation in gastronomy services
Cordeiro, Cheryl Marie; van Hal, Jaap W. (Lecture, 2021)Using the example of how elite Nordic chefs use a relatively novel food such as sea-weed in Nordic cuisine, we describe and develop a model of creative innovation in gastronomy services from a systems perspective. Seaweed ... -
A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine
Cordeiro, Cheryl Marie; van Hal, Jaap W. (Peer reviewed; Journal article, 2022)