Searched for: author:"Cordeiro, C.M."
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document
Cordeiro, C.M. (author), van Hal, J.W. (author)
Using the example of how elite Nordic chefs use a relatively novel food such as seaweed in Nordic cuisine, we describe and develop a model of creative innovation in gastronomy services from a systems perspective. Seaweed has long had a connotation of poverty and austerity in the Nordic regions and had thus been a forgotten or marginalized food...
conference paper 2021
document
Cordeiro, C.M. (author), van Hal, J.W. (author)
public lecture 2021