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題名:烹飪科學核心知識建構之研究
書刊名:觀光休閒學報
作者:黃靖淑許乃云
作者(外文):Huang, Ching-hsuHsu, Nai-yun
出版日期:2020
卷期:26:2
頁次:頁203-229
主題關鍵詞:烹飪科學分子廚藝樣版式分析法核心知識CulinologyMolecular gastronomyTemplate analysisCore knowledge
原始連結:連回原系統網址new window
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  • 被引用次數被引用次數:期刊(0) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:0
  • 共同引用共同引用:73
  • 點閱點閱:10
期刊論文
1.Spelke, E. S.、Kinzler, K. D.(2007)。Core knowledge。Developmental Science,10(1),89-96。  new window
2.Zopiatis, A.(2010)。Is it art or science? Chef's competencies for success。International Journal of Hospitality Management,29(3),459-467。  new window
3.Horng, J. S.、Lin, L.(2009)。The development of a scale for evaluating creative culinary products。Creativity Research Journal,21(1),54-63。  new window
4.Thorndike, E. L.、Woodworth, R. S.(1901)。The influence of improvement in one mental function upon the efficiency of other functions。Psychological Review,8(3),247-261。  new window
5.洪久賢、胡夢蕾(20080200)。廚藝創造力發展歷程量表之發展研究。教育心理學報,39(專刊),1-20。new window  延伸查詢new window
6.Elo, S.、Kääriäinen, M.、Kanste, O.、Pölkki, T.、Utriainen, K.、Kyngäs, H.(2014)。Qualitative content analysis: A focus on trustworthiness。SAGE Open,4(1),1-10。  new window
7.Stemler, S.(2001)。An overview of content analysis。Practical Assessment, Research & Evaluation,7(17),137-146。  new window
8.Hsieh, Hsiu-Fang、Shannon, Sarah E.(2005)。Three approaches to qualitative content analysis。Qualitative Health Research,15(9),1277-1288。  new window
9.Albors-Garrigos, J.、Barreto, V.、García-Segovia, P.、Martínez-Monzó, J.、Hervás-Oliver, J. L.(2013)。Creativity and innovation patterns of haute cuisine chefs。Journal of Culinary Science & Technology,11(1),19-35。  new window
10.Aguilera, J. M.(2018)。Relating food engineering to cooking and gastronomy。Comprehensive Reviews in Food Science and Food Safety,17(4),1021-1039。  new window
11.Arons, M. P.(2015)。A chef's guide to patent protections available for cooking techniques and recipes in the era of postmodern cuisine and molecular gastronomy。Journal of Business & Technology,10(1),137-156。  new window
12.Bissett, R. L.、Cheng, M. S.、Brannan, R. G.(2009)。A qualitative assessment of culinary science competencies defined by the research chefs association。Journal of Culinary Science & Technology,7(4),285-293。  new window
13.Bouty, I.、Gomez, M. L.(2013)。Creativity in haute cuisine: strategic knowledge and practice in gourmet kitchens。Journal of Culinary Science & Technology,11(1),80-95。  new window
14.Caporaso, N.、Formisano, D.(2016)。Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs。Food Reviews International,32(4),417-435。  new window
15.Cheng, M.、Ogbeide, G. C. A.、Hamouz, F. L.(2011)。The development of culinary arts and food science into a new academic discipline: Culinology®。Journal of Culinary Science & Technology,9(1),17-26。  new window
16.García-Segovia, P.、Garrido, M. D.、Vercet, A.、Arboleya, J. C.、Fiszman, S.、Martínez-Monzo, J.、Ruiz, J.(2014)。Molecular gastronomy in Spain。Journal of Culinary Science & Technology,12(4),279-293。  new window
17.Gaya, M.、Soler, C.、Mañes, J.、Soriano, J.、Sebastià, N.(2012)。Nutritional assessment in tasting menu from molecular gastronomy restaurant。International Food Research Journal,19(2),787-789。  new window
18.Hirsch, A.、Chen, Z.、Jiao, H.(2001)。Spherical aromaticity of inorganic cage molecules。Angewandte Chemie International Edition,40(15),2834-2838。  new window
19.Hirsch, R. M.、Stedinger, J. R.(1987)。Plotting positions for historical floods and their precision。Water Resources Research,23(4),715-727。  new window
20.Isaksen, A.、Nilsson, M.(2013)。Combined innovation policy: Linking scientific and practical knowledge in innovation systems。European Planning Studies,21(12),1919-1936。  new window
21.Kurti, N.、This-Benckhard, H.(1994)。Chemistry and physics in the kitchen。Scientific American,270(4),66-71。  new window
22.Mans, C.、Castells, P.(2011)。La nueva cocina cientifica。Investigación y Ciencia,421,56-63。  new window
23.Mouritsen, O. G.(2012)。The emerging science of gastrophysics and its application to the algal cuisine。Flavour,1。  new window
24.Pérez-Lloréns, J. L.(2019)。Cooking-Science-Communication (CSC): The ideal trident to enjoy the dining experience。International Journal of Gastronomy and Food Science,16,100-134。  new window
25.Sörensen, P. M.、Mouritsen, O. G.(2018)。Science education and public understanding of science via food, cooking, and flavour。International Journal of Gastronomy and Food Science,15,36-47。  new window
26.Taylor, H. C. Jr.、Berelson, B.(1971)。Comprehensive family planning based on maternal/child health services: A feasibility study for a world program。Studies in Family Planning,2(2),22-54。  new window
27.This, H.(2002)。Molecular gastronomy。Angewandte Chemie International Edition,41(1),83-88。  new window
28.This, H.(2009)。Molecular gastronomy, a scientific look at cooking。Accounts of Chemical Research,42(5),575-583。  new window
29.This, H.(2013)。Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend。Flavour,2。  new window
30.This, H.、Méric, R.、Cazor, A.(2006)。Lavoisier and meat stock。Comptes Rendus Chimie,9(11/12),1510-1515。  new window
31.Tüzünkan, D.、Albayrak, A.(2015)。Research about moleculer cuisine application as an innovation example in Istanbul restaurants。Procedia: Social and Behavioral Sciences,195,446-452。  new window
32.Van der Linden, E.、McClements, D. J.、Ubbink, J.(2008)。Molecular gastronomy: A food fad or an interface for science-based cooking?。Food Biophysics,3(2),246-254。  new window
33.Vega, C.、Ubbink, J.(2008)。Molecular gastronomy: A food fad or science supporting innovative cuisine?。Trends in Food Science & Technology,19(7),372-382。  new window
34.洪久賢、林琳、陳立真(20091000)。廚藝創造力課程設計與發展之研究。課程與教學,12(4),169-189。new window  延伸查詢new window
35.張春興(19880600)。知之歷程與教之歷程: 認知心理學的發展及其在教育上的應用。教育心理學報,21,17-38。new window  延伸查詢new window
36.Ausubel, D. P.(1977)。The facilitation of meaningful verbal learning in the classroom。Educational Psychologist,12(2),162-178。  new window
研究報告
1.教育部統計處(2016)。104學年度各級教育統計概況分析。台北:教育部統計處。  延伸查詢new window
2.教育部統計處(2018)。教育統計簡訊。  延伸查詢new window
學位論文
1.Birdir, K.(1998)。Identified competencies of research chefs(博士論文)。Purdue University,Indiana。  new window
2.Bissett, R. L.(2009)。An assessment of the research chefs association core competencies for practicing culinologists(碩士論文)。Ohio University,Ohio。  new window
圖書
1.Thomas, D. R.(2000)。Qualitative Data Analysis: Using A General Inductive Approach。Auckland:Health Research Methods Advisory Service, Department of Community Health, University of Auckland。  new window
2.Ferriss, T.(2012)。The 4-hour chef: The simple path to cooking like a pro, learning anything, and living the good life。New York:New Harvest。  new window
3.McGee, Harold(2004)。On Food and Cooking: the Science and Lore of the Kitchen。New York:Scribner。  new window
4.Piaget, J.(1972)。The principles of genetic epistemology。London, England:Routledge & Kegan Paul。  new window
5.張春興、林清山(1992)。教育心理學。臺北市:東華書局。  延伸查詢new window
6.石川伸一、何姵儀(2015)。解構分子料理:他們用液態氮、膠囊、試管、針筒改變了煎煮炒炸。台中:晨星。  延伸查詢new window
7.章致綱(2016)。廚房裡的美味科學:把菜煮好吃不必靠經驗,關鍵在科學訣竅。台北:三采文化。  延伸查詢new window
8.杉田浩一、連雪雅(2015)。料理好「科學」:287個科學原理,從清洗、浸泡、搓揉、刀工到蒸、煮、炒、炸、烤輕鬆解決各種料理問題。台北市:馬可孛羅文化。  延伸查詢new window
9.黃梅麗、林葛、王俊卿(2016)。大廚不傳烹調祕訣800招。台北:積木文化。  延伸查詢new window
10.豊滿美峰子、呂盈璇(2016)。料理解剖圖鑑大全:100個藏在細節裡的烹飪科學。台北市:大田。  延伸查詢new window
11.Barham, P.(2001)。The science of cooking。Berlin:Springer-Verlag GmbH。  new window
12.Cobb, V.、Carpenter, T.(2016)。Science experiments you can eat。New York, NY:HarperCollins。  new window
13.Croxford, S.、Stirling, E.(2017)。Understanding the science of food: From molecules to mouthfeel。Melbourne:Allen & Unwin。  new window
14.Crosby, G. P.、America's Test Kitchen(2012)。The science of good cooking: Master 50 simple concepts to enjoy a lifetime of success in the kitchen。Brookline, MA:Cook's Illustrated。  new window
15.Jopson, M.(2017)。The science of food: An exploration of what we eat and how we cook。London, England:Michael O'Mara。  new window
16.Kellogg, E. E.(1893)。Science in the kitchen: A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes。Battle Creek, MI:Modern Medicine Publishing Company。  new window
17.López-Alt, J. K.(2015)。The food lab: Better home cooking through science。New York, NY:W. W. Norton & Company。  new window
18.McGee, H.(2012)。Keys to good cooking: A guide to making the best of foods and recipes。London, England:Penguin Books。  new window
19.Potter, J.(2010)。Cooking for Geeks: Real science, great hacks, and good food。Sebastopol, CA:O'Reilly Media。  new window
20.Provost, J. J.、Bodwin, J.、Kelly, B. S.、Colabroy, K. L.、Wallert, M. A.(2016)。The science of cooking: Understanding the biology and chemistry behind food and cooking。Hoboken, NJ:Wiley。  new window
21.This, H.(2012)。Casseroles et éprouvettes。Paris:Bibliothèque scientifique。  new window
22.Wolke, R. L.(2005)。What Einstein told his cook 2: The sequel: Further adventures in kitchen science。New York, NY:W. W. Norton & Company。  new window
23.Bruner, Jerome S.(1966)。Toward a theory of instruction。Harvard University Press。  new window
其他
1.黃士原(20160713)。台灣最久美福牛排館推出「乾式熟成100天」牛排,https://travel.ettoday.net/article/734160.htm%20。  延伸查詢new window
2.Lersch, M.(2008)。Texture a hydrocolloid recipe collection,https://blog.khymos.org/wp-content/2009/02/hydrocolloid-recipecollection-v3.0.pdf。  new window
3.Research Chefs Association(1996)。Culinology® book,https://www.culinology.org/。  new window
圖書論文
1.Das, S. R.(2013)。The kitchen chemistry sessions: Palatable chemistry through molecular gastronomy and cuisine。Using food to stimulate interest in the chemistry classroom。Washington, DC:American Chemical Society。  new window
2.Sörensen, P. M.、Brenner, M. P.(2016)。A dialogue between online and on-campus versions of the same course: Lessons from Harvard's science and cooking course。Online Course Development and the Effect on the On-Campus Classroom。Washington, DC:American Chemical Society。  new window
 
 
 
 
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