THE CREATIVE DESIGN PROCESS USED AS A TOOL FOR CULINARY PROFESSIONALS TO DEVELOP INNOVATIVE, REGIONAL FOOD AS A FORM OF TERRITORIAL AND CULTURAL APPRECIATION

被引：0

作者：

Mendonca, Juliana ^{[1
]}

机构：

[1] Univ Estado Minas Gerais, Belo Horizonte, MG, Brazil

来源：

EDULEARN14: 6TH INTERNATIONAL CONFERENCE ON EDUCATION AND NEW LEARNING TECHNOLOGIES | 2014年

关键词：

creativity; design; culinary;

D O I：

暂无

中图分类号：

G40 [教育学];

学科分类号：

040101 ; 120403 ;

摘要：

This article aims to structure the application of creative processes used in product development, usually combined with the method of design, for the creation of new combinations of flavors, textures and colors in cooking. The tools are oriented in order to guide the work of culinary professionals and local producers for the development of local resources, from encouraging the use of raw materials typical of the region to a better use of the participant's expertise.

引用

页码：2879 / 2883

页数：5