Sources et ressources des chefs
The article aims to define and delineate gastronomic innovation in the commercial catering sector, one marked by strong and constant demand for novelty. The subjectivity of taste and “singularity”, together with the ephemeral nature of the service involved, all make it very difficult to apprehend in...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Francês |
| Udgivet: |
La Nouvelle Revue du Travail
2017-03-01
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| Serier: | La Nouvelle Revue du Travail |
| Fag: | |
| Online adgang: | https://journals.openedition.org/nrt/2923 |
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