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Title: Training for culinary creativity : the role of formative education
Author: Lin, Ming-Chu Pearl
ISNI:       0000 0004 2743 7608
Awarding Body: University of Strathclyde
Current Institution: University of Strathclyde
Date of Award: 2012
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The purpose of this thesis is to explore the nature of applied creativity in the culinary industry and the role of training through formative education. By investigating the 4Ps creativity model (Rhodes, 1961), this study seeks to understand the role of creativity from the perspectives of industry and academic chefs on Chinese culture in Taiwan in order to plan for future culinary education development. The relevant literature has not yet sought to examine training for culinary creativity from an educational perspective. Although research has focused increasingly on the hospitality sector, there is little empirical research that has used the culinary industry as a research base. From a position of philosophical pragmatism, this research applies a three-phase sequential exploratory mixed methods to achieve its research aims and to address its research questions. By applying a qualitative inductive approach, Phase One seeks to explore the nature of culinary creativity with in-depth an d semi-structured interviews. Findings from Phase One are used to develop an AHP questionnaire survey for Phase Two, to evaluate and prioritize participants' thoughts on culinary creativity. Finally, in Phase Three, a modified Delphi technique was employed to provide a better understanding of the Analytic Hierarchy Process (AHP) and of the interview findings from a group of experts. The purpose of applying mixed methods is to funnel down and ascertain participants' opinions and thoughts on culinary creativity development. The overall findings indicate applied creativity in the culinary industry has played a key role in the culinary revolution, which may be considered a major trend in gradually changing people's taste and dining experience. The role of creativity in the culinary industry has its own distinct characteristics, such as time limitations and market acceptance, which are acquired through building the blocks of professional skills and experience. These distinct characteristics comprise the basic principle of creativity development in the culinary industry. To summarize, the participants' perspectives on culinary creativity, this is seen to be based on a foundation of traditional cuisine by adding various other elements, in order to escape the limitations of culinary traditions and deliver customer satisfaction. The study contributes to understand the role of applied creativity in the culinary industry from the perspective of academic and industry chefs in Chinese culture, specifically in Taiwan. The modified 5Ps model explains the elements of culinary creativity development, and it used to enhance the value of such creativity in culinary educational settings. This thesis provides evidence that show how training as a mediator in the culinary creativity process plays a significant role in culinary creativity development. This thesis concludes that culinary creativity can be enhanced and developed through culinary education and in industry.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available