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

Overview of attention for article published in Flavour, January 2015

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むー、日本人シェフはどのようにしてレシピを考えるのかという研究です（＞＜）　→　http://t.co/fkvM8fklH2

日本のトップシェフが新しい料理を考える時に、重要と考えている10のこと。 http://t.co/B9vESnCc5a

10 important things the Japanese top chefs think when they creating new dishes. http://t.co/B9vESnCc5a

A cognitive model for designing the perfect dish: http://t.co/ayjSO44TGC

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