Work

Culinary creativity under pressure: A narrative review of its possibilities and pitfalls

Year: 2026

Type: review

Abstract: In this narrative review, we examine the persistent demand for innovation in haute cuisine and the considerable psychological costs of sustaining the creativity it requires. We outline the multiple factors that contribute to culinary creativity and emphasise the continuing importance of the human touch, particularly given that forms of so-called computational creativity, such as digital gastronomy or algorithmic food-pairing, have so far delivered limited practical value. We also consider the constraints inherent in the often-invoked synaesthetic approach to creative practice in the arts. Looking to the future, we highlight the promise of multisensory design informed by emerging insights into crossmodal correspondences as one pathway for supporting certain kinds of culinary innovation. Sensory, psychoactive, and organisational or strategic strategies for enhancing creativity are also reviewed. Finally, we draw attention to the psychological costs and consequences for those who must maintain high levels of creative output in the kitchen over extended periods.

Source: International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2026.101451

Authors: Charles Spence, Marc Stierand

Institutions: University of Oxford, HES-SO University of Applied Sciences and Arts Western Switzerland, EHL Hospitality Business School

Language: English

Topic: Creativity in Education and Neuroscience

Subfield: Experimental and Cognitive Psychology

Field: Psychology

Domain: Social Sciences

Open Access status: hybrid

Estimated APC paid: $3,580

Funder: Arts and Humanities Research Council