The development of culinary arts and food science into a new academic discipline-culinology® Article

Cheng, M, Ogbeide, GCA, Hamouz, FL. (2011). The development of culinary arts and food science into a new academic discipline-culinology® . JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 9(1), 17-26. 10.1080/15428052.2011.558461

cited authors

  • Cheng, M; Ogbeide, GCA; Hamouz, FL

authors

abstract

  • The concept of Culinology®-the blending of culinary arts and food science-was introduced in 1996 by the Research Chefs Association. The result has quickly changed the way America's food industry develops new food products. A Culinology program of study incorporates elements from both the culinary arts and food science disciplines, enabling the student to understand the science behind the food while mastering the culinary arts. As a new academic discipline, Culinology will revolutionalize the food industry, and its practitioners will define the future of food. © Taylor & Francis Group, LLC.

publication date

  • January 1, 2011

published in

Digital Object Identifier (DOI)

start page

  • 17

end page

  • 26

volume

  • 9

issue

  • 1