| Catalog Content |
The Concept of Art, Types of Art and Aesthetic Approaches; Art Movements and Their Reflections in Gastronomy; The Place of Gastronomy within Art and Culinary Arts; Presentation, Aesthetics and Sensory Experience; Culinary Artists and Food as a Work of Art; The Concept of Creativity, Its Components and Theories; The Creative Process and Characteristics of Creative Individuals; The Relationship between Gastronomy and Creativity; Review of Art and Creativity Literature in Gastronomy; Literature Search and Academic Writing; Research Aim, Significance and Methodology; Data Analysis; Writing Findings, Discussion and Conclusion, Reporting and Presentation Academic Format. |
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