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An Evaluation of Chefs’ Views on the Culinary Arts and Design Processes

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dc.contributor.authorSema Ekincek
dc.contributor.authorEKİNCEK, SEMA
dc.contributor.authorSemra Günay Aktaş
dc.contributor.authorGÜNAY, SEMRA
dc.contributor.orcid0000-0001-9186-9323
dc.contributor.orcid0000-0001-6663-6827
dc.date.accessioned2025-11-13T20:27:32Z
dc.date.issued2020-01-01
dc.identifier.doihttps://doi.org/10.1007/978-981-15-5370-7_8
dc.identifier.openalexW3039838652
dc.identifier.urihttps://hdl.handle.net/11421/11855
dc.identifier.urihttps://doi.org/10.1007/978-981-15-5370-7_8
dc.language.isoen
dc.rightsrestrictedAccess
dc.subjectHarmony (color)
dc.subjectOriginality
dc.subjectGastronomy
dc.subjectThe arts
dc.subjectVariety (cybernetics)
dc.subjectArt
dc.subjectVisual arts
dc.subjectAesthetics
dc.subjectContext (archaeology)
dc.subjectPsychology
dc.subjectCreativity
dc.subjectGeography
dc.subjectComputer science
dc.subjectSocial psychology
dc.subject.sdg2
dc.titleAn Evaluation of Chefs’ Views on the Culinary Arts and Design Processes
dc.typebook-chapter
dspace.entity.typePublication
local.authorid.openalexA5054843401
local.authorid.openalexA5055779317

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