Art of food: Systematic literature review of culinary creativity

Abstract

The growth of competitive culinary culture and the widespread use of restaurant guides have increased awareness of culinary creativity in literature. This understanding extends beyond traditional media to evaluations and critiques found on social media platforms. This review examines the main characteristics of culinary creativity, with a particular focus on the definition provided by the researchers. The research profile outlines the publishing years, affiliations, and themes of the 4Ps, which were investigated using both qualitative and quantitative methods. The review focuses on the 4P dimensions: creative process, person, product, and press, adapted to culinary creativity. The conclusion section identified areas of gaps and research questions for future studies on the possibility of defining and measuring culinary creativity in different dimensions using the 4Ps. © 2024 Elsevier B.V.