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Keyword

chefs

Description: Chefs are culinary professionals who direct or carry out the preparation of meals in kitchens and food-service settings.
Wikidata ID: wiki/Q3499072
OpenAlex ID: keywords/chefs
Characterization of Engineered Channelrhodopsin Variants with Improved Properties and Kinetics
2009 · John Y. Lin, Michael Z. Lin, et al. · Biophysical Journal · 697
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Border Crossing: Bricolage and the Erosion of Categorical Boundaries in French Gastronomy
2005 · Hayagreeva Rao, Philippe Monin, et al. · American Sociological Review · 632
All Manners of Food: Eating and Taste in England and France from the Middale Ages to the Present
1986 · Barbara Ketcham Wheaton, Stephen Mennell · The American Historical Review · 418
A user's guide to channelrhodopsin variants: features, limitations and future developments
2010 · John Y. Lin · Experimental Physiology · 397
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The taste of place: a cultural journey into terroir
2008 · Choice Reviews Online · 322
Dimensions of the meal : the science, culture, business, and art of eating
2000 · Herbert L. Meiselman · Medical Entomology and Zoology · 266
Linkages between tourism and agriculture in Mexico
2003 · Rebecca Torres · Annals of Tourism Research · 264
Norms-Based Intellectual Property Systems: The Case of French Chefs
2008 · Emmanuelle Fauchart, Eric von Hippel · Organization Science · 259
An Individual Business Model in the Making: a Chef’s Quest for Creative Freedom
2010 · Silviya Svejenova, Marcel Planellas, et al. · Long Range Planning · 241
Accounting for taste: the triumph of French cuisine
2005 · Choice Reviews Online · 219
Do Pharmacists Buy Bayer? Informed Shoppers and the Brand Premium *
2015 · Bart J. Bronnenberg, Jean-Pierre Dubé, et al. · The Quarterly Journal of Economics · 191
Occupational stress in the chef profession
2007 · R. Murray‐Gibbons, C. Gibbons · International Journal of Contemporary Hospitality Management · 176
The Ethnic Restaurateur
2016 · Krishnendu Ray · Bloomsbury Publishing Plc eBooks · 164
Restaurants, chefs and local foods: insights drawn from application of a diffusion of innovation framework
2008 · Shoshanah M. Inwood, Jeff S. Sharp, et al. · Agriculture and Human Values · 155
Bacterial chemotaxis: Rhodobacter sphaeroide and Sinorhizobium meliloti - variations on a theme?
1997 · Judith P. Armitage, Rudiger Schmitt · Microbiology · 154
Abusive work practices and bullying among chefs: A review of the literature
2007 · Wendy Bloisi, Helge Hoel · International Journal of Hospitality Management · 152
An energy aware fuzzy unequal clustering algorithm for wireless sensor networks
2010 · Hakan Bagci, Adnan Yazici · 134
Is it art or science? Chef's competencies for success
2010 · Anastasios Zopiatis · International Journal of Hospitality Management · 132
The relationships among professional competence, job satisfaction and career development confidence for chefs in Taiwan
2012 · Wen-Hwa Ko · International Journal of Hospitality Management · 126
Linkages between creativity and intention to quit: An occupational study of chefs
2009 · Richard N.S. Robinson, Lisa G. Beesley · Tourism Management · 126
Creativity and Innovation in H aute C uisine: Towards a Systemic Model
2014 · Marc Stierand, Viktor Dörfler, et al. · Creativity and Innovation Management · 124
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Knowing the kitchen: Applying practice theory to issues of food waste in the food service sector
2019 · Benjamin Hennchen · Journal of Cleaner Production · 123
The training and retention of chefs
2003 · J.D. Pratten · International Journal of Contemporary Hospitality Management · 120
“He just didn’t seem to understand the banter”: Bullying or simply establishing social cohesion?
2011 · Matthew Alexander, Andrew MacLaren, et al. · Tourism Management · 118
Molecular gastronomy: a food fad or science supporting innovative cuisine?
2008 · César Vega, Job Ubbink · Trends in Food Science & Technology · 118
Works count: 5,281
Citation count: 18,200
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