Peng, Kang-Lin; Lin, Ming-Chu; Baum, Tom - In: Quality & Quantity: International Journal of Methodology 47 (2013) 5, pp. 2687-2707
This study explores the origin of culinary creativity and trainability in culinary education from the perspective of industry and academic chefs in Chinese culture in Taiwan. This study was conducted by mixed methods in 3 stages: first, face-to-face interviews were conducted to gather rich data...
