Cognitive structures based on culinary success factors in the development of new dishes by Japanese chefs at fine dining restaurants

Kawasaki, Hiroya; Kasamatsu, Chinatsu; Nonaka, Masahiko

doi:10.1186/2044-7248-4-1

Cited by 25 publications

(1 citation statement)

References 26 publications

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“…We have recently [3] identified the following CSFs from discussions in monthly articles for professional chefs [4] through the laddering technique: (1) utilization of main ingredient texture, (2) utilization of main ingredient flavor, (3) utilization of main ingredient umami, (4) featured main ingredient, (5) good pairings (complements) between main and secondary ingredients, (6) not too rich, (7) good balance, (8) cuisine more Japanese in style, (9) elegance, and (10) surprise (Table 1). Laddering is a potential interviewing technique for exploring cognitive structures [5].…”

Section: Cognitive Structures Of Top Chefsmentioning

confidence: 99%

Temporal design of taste and flavor: practical collaboration between chef and scientist

Kawasaki

Shimomura²

2015

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Background: Recently, many chefs have collaborated with researchers and used scientific techniques in their cooking. These researchers advise chefs from a scientific perspective. However, they do not know what chefs think and what concept they want to express through their dishes. Once scientists understand what motivates chefs in the creation of their new dishes, they would be able to provide chefs with more precise advice. Findings: The authors identified culinary success factors (CSFs) from context analysis of a culinary magazine for chefs and visualized the relationships between the CSFs when renowned chefs trained in Japanese and French cuisine create new dishes. The results revealed differences not only in cooking techniques, ingredients, and condiments but also in cognitive structure (pattern of thinking) when creating new dishes. One of the authors (KS) has two Michelin stars for his French restaurant. He believes that umami affects the flavor of the main ingredients, which allows him to feature the intrinsic characteristics of the main ingredients. The chef's cognitive structure is apparent in his cuisine.

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Section: Cognitive Structures Of Top Chefsmentioning

confidence: 99%

Temporal design of taste and flavor: practical collaboration between chef and scientist

Kawasaki

Shimomura²

2015

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Chiral Supraparticles for Controllable Nanomedicine

et al. 2019

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Chirality is ubiquitous in nature and hard-wired into every biological system. Despite the prevalence of chirality in biological systems, controlling biomaterial chirality to influence interactions with cells has only recently been explored. Here, we present chiral-engineered supraparticles (SPs) that interact differentially with cells and proteins depending on their handedness. SPs coordinated with Dchirality demonstrated greater than three-fold enhanced cell membrane penetration in breast, cervical, and multiple myeloma cancer cells. We carried out quartz crystal microbalance with dissipation and isothermal titration calorimetry measurements to understand the mechanism of these chiral-specific interactions. Thermodynamically, D-SPs showed more stable adhesion to lipid layers composed of phospholipids and cholesterol compared to L-SPs. In vivo, D-SPs exhibited superior stability and longer biological half-lives likely due to opposite chirality and thus protection from endogenous proteins including proteases. This work showed that incorporating D-chirality into nanosystems enhanced uptake by cancer cells and prolonged in vivo stability in circulation, providing support for the importance of chirality in biomaterials. Thus, chiral nanosystems may have the potential to provide a new level of control for drug delivery systems, tumor detection markers, biosensors, and other biomaterial based devices.

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