Yes chef, I want my PhD: An extension of Bucher & Lee

被引：2
|
作者：
Pittman II, Jeffrey [1 ]
机构：
[1] Univ Mississippi, Sch Appl Sci, Dept Nutr & Hospitality Management, University, MS 38655 USA
来源：
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2024年 / 36卷
关键词：
Culinary inclusion; Culinary science; Credentialism; Scholarly growth; Doctoral barriers; Doctoral education;
D O I：
10.1016/j.ijgfs.2024.100905
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Bucher & Lee (2023) mention several barriers that inspiring culinary scholars could face when transitioning into academia. In this commentary, the author brings to light key information on the specific barriers of "the non- acknowledgement of culinary practical thinking", "exclusion of culinary management curriculum", and "recognition of culinary arts as an important science within doctoral programs" that were not discussed in Bucher & Lee (2023). The information is based on the personal experiences of the author throughout their journey to academia. The author offers solutions to these barriers, providing guidance to chefs who want to become future doctoral scholars.
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页数：4
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