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At the Chef's TableCulinary Creativity in Elite Restaurants$
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Vanina Leschziner

Print publication date: 2015

Print ISBN-13: 9780804787970

Published to Stanford Scholarship Online: January 2016

DOI: 10.11126/stanford/9780804787970.001.0001

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Categories and Classifications in Cuisine

Categories and Classifications in Cuisine

Chapter:
(p.49) Chapter Three Categories and Classifications in Cuisine
Source:
At the Chef's Table
Author(s):

Vanina Leschziner

Publisher:
Stanford University Press
DOI:10.11126/stanford/9780804787970.003.0003

This chapter analyzes the role of categories and classifications in cuisine. The cuisine chefs choose has significant consequences both for the dishes they can put out, and how their restaurants will be reviewed and rated in the media. Categories and classifications matter in any cultural endeavor because they influence how creators understand their work, how arbiters evaluate it, and how consumers perceive it. Ingredients and techniques are the elements that define culinary styles, classifying them into regional categories, and with regard to innovativeness. Restaurant critics and the media have a large stake in the classification of chefs and culinary styles, determining how they will be perceived, and the ingredients and techniques chefs will be able to use without breaching boundaries. This chapter explains how chefs develop their understandings and narratives to control and manage their classification projects.

Keywords:   categories, classifications, restaurant reviews, ratings, evaluation, techniques, ingredients, regional cuisines, innovation, boundaries

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