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INTEGRATED INNOVATION AND HOSPITALITY COLLEGE Buenamar St., Brgy. Novaliches Proper, Novaliches, Quezon City-National Capital Region, Philippines SENIOR HIGH SCHOOL DEPARTMENT Chapter 1 THE PROBLEM AND ITS BACKGROUND [...]

INTEGRATED INNOVATION AND HOSPITALITY COLLEGE Buenamar St., Brgy. Novaliches Proper, Novaliches, Quezon City-National Capital Region, Philippines SENIOR HIGH SCHOOL DEPARTMENT

Chapter 1 THE PROBLEM AND ITS BACKGROUND

This chapter presents the introduction of the study, and it also includes the background of the study, statement of the problem, hypothesis, scope of delimitation, and significance of the study.

Introduction

The interplay between culinary skills and artistic expression is a rich and evolving field of study, as highlighted in the provided text. The relationship between gastronomy and art is underscored by the sensory experiences that both domains evoke, suggesting that culinary creations can be appreciated not only for their taste but also for their aesthetic qualities. This perspective aligns with the notion that food can be a medium for self-expression and emotional connection, much like traditional forms of art.

The text emphasizes the importance of creativity in culinary arts, positioning it as a fundamental element that distinguishes mere cooking from artistic culinary endeavors. Culinary creativity is described as the innovative expression of food, reflecting the chef's inner world and personal style. This creative process is not only about the technical skills involved in cooking but also about the ability to conceptualize and present food in novel and aesthetically pleasing ways.

The distinction made by Hegarty and O'Mahony (2001) between culinary craft and artwork is particularly noteworthy. It suggests that while all culinary practices are valuable, those that transcend basic cooking techniques and exhibit a higher level of skill and artistry can be classified as artistic products. This raises important questions about the training and development of chefs,

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INTEGRATED INNOVATION AND HOSPITALITY COLLEGE Buenamar St., Brgy. Novaliches Proper, Novaliches, Quezon City-National Capital Region, Philippines SENIOR HIGH SCHOOL DEPARTMENT

as the text notes a shift towards a new generation of culinary professionals who are not only skilled but also creative and innovative.

The study aims to explore the individual characteristics of culinary artists and the factors influencing their creative processes. By investigating these aspects, the research seeks to contribute to the understanding of culinary creativity and its significance within the broader context of gastronomy. The findings are expected to have practical implications for culinary professionals, educators, and entrepreneurs, providing insights into fostering creativity and innovation in the culinary field.

In summary, the text presents a compelling argument for recognizing culinary arts as a legitimate form of artistic expression, highlighting the role of creativity in shaping the dining experience and the importance of understanding the factors that influence culinary artists. This exploration not only enriches the academic discourse on gastronomy but also has practical applications for the culinary industry. INI ※2009