Publisert 2022

Les på engelsk


Tidsskrift : International journal of food studies , vol. 11 , p. 106–128–22 , 2022

Internasjonale standardnummer :
Trykt : 2182-1054
Elektronisk : 2182-1054

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Cordeiro, Cheryl Marie; van Hal, Jaap W.

Sak : 1



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Kjetil Aune


Creativity and innovation in culinary research have gained steady academic interest over the last decade. The scholastic interest in creative innovation ranges from its artistic value to culinary creations, gastronomic experiences, and food science and technology. Creative innovation is important for food enterprises to succeed in a highly competitive market. In the context of the New Nordic Cuisine, entrepreneurs and chefs are constantly challenged to bring something new to the dining table. In this context, the processes of creative innovation remain under researched, particularly in the use of seaweed. As such, using the example of seaweed, a relatively new food in the New Nordic Cuisine, the objective of this corpus based study was to explore creative innovation from a systems integral approach, in order to uncover salient themes that contribute the processes of creative innovation in culinary research, and bringing new foods to market. For a corpus driven study, we built a small corpora of interviews with chefs, and food entrepreneurs. We enquired after what inspired and motivated them when faced with a challenge of bringing a relatively new food to market, or in creating new dishes with new available food technologies. The results suggested that food technology plays a critical role in creative innovation, and the resulting new dishes that can be presented to customers. They also suggested that seaweed in the New Nordic Cuisine is an emerging food concept, and that it is embedded in a social and cultural history and familiarity of the Nordic people.

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