Purpose: This paper aims to explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. Design/methodology/approach: The approach taken is a literature review summarising past culinary innovations then the paper focuses on the origins and evolution of molecular gastronomy, followed by 18 phenomenological interviews with a snowball sample of world class chefs from across Europe. Findings: There is far greater confusion about what molecular gastronomy might be than is implied in previous studies. The term has become wrongly used to describe a possible culinary movement mainly as a result of media influence. Leading chefs, whose new restaurant concepts have become associated with it, reject the term. Research limitations/implications: With only 20 years of history molecular gastronomy is still a comparatively new phenomenon. This initial research presents a clear picture of its evolution so far and the increasing confusion the use of the term has created. It is still far too early to decide if these are heralding a new gastronomic movement. Practical implications: Although molecular gastronomy itself may not provide a foundation for a genuine and lasting development of cuisine it is generating fascination with the fundamental science and techniques of cuisine and showy culinary alchemy. As with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation and practices of those who are at the vanguard of culinary and restaurant innovation. Originality/value: This paper is the first widespread primary study, across five countries, into recognised exceptional chefs' understanding of molecular gastronomy. It clarifies that molecular gastronomy was never intended to be the foundation of a culinary movement and identifies four key elements for the development of lasting cuisine movements and trends.
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We explore the role of restaurants and food events in promoting local and regional gastronomy in the Minho region in Northern Portugal. Interviews with restaurant owners and event organizers in this mainly rural region reveal that innovation is driven mainly by changing consumer tastes, but also con-strained by consumer expectations of low prices. Restaurants maintain a family-run structure, also due to a lack of human resources. The main thrust of innovation lies in creating a convivial atmosphere, but there is less emphasis on locally produced food ingredients. In the long run this may undermine the regional food culture and its authenticity, despite the perceived importance of tradition.
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This study describes the process of developing a typical dish for a slow city, using the lens of co-creation and coproduction. The slow movement argues that appreciation of local cuisine increases through events and developing slow food practices. Participant observation and interviews with actors involved in the development process revealed the symbolic components used to enhance the cultural heritage of Vizela, Portugal as a slow city. The research shows that the slow city initiative has gradually provided the basis for a gastronomic attraction to support tourist development. The development of a typical dish for the city was found to aid the recovery and revalorization of local knowledge, while the support of gastronomic culture by the local authority and community participation helped to strengthen regional identity and to develop an attractive and sustainable tourist offer. Thus, this study revealed the importance of residents in this development process as well as showed requirements that may support the rescue and cocreation of typical dishes for tourism.
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