Codeswitching in Arabic reality food competition shows through the lens of partial subtitling: A case study of the MENA adaptation of top chef by Mohammed Farghal, Ahmad S. Haider, Susan Abu Tair

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Assessing the long-term impact of the molecular gastronomy movement on haute cuisine by Spence, C, Youssef, J

“…However, many of the top chefs, after in some cases initially embracing the idea, have distanced themselves from that moniker. …”

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection by Anna K. Jones, Dan Rigby, Michael Burton, Caroline Millman, Nicola J. Williams, Trevor R. Jones, Paul Wigley, Sarah J. O’Brien, Paul Cross

“…In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. …”
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FROM ORDINARY CULINARY STUDENTS TO STARRED CHEFS. PRELIMINARY EVIDENCE FROM THE ITALIAN CONTEXT by Tindara Abbate, Marta Meleddu, Fabrizio Cesaroni, Angelo Presenza

“…The differences between chefs in training and top chefs in terms of creativity are underlined. The study offers suggestions on chefs’ innovative process and provides a better understanding of how success in the chef profession is influenced by both individual features and environmental/social characteristics. …”
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Housekeeping in the Hydrosphere: Microbial Cooking, Cleaning, and Control under Stress by Bopaiah Biddanda, Deborah Dila, Anthony Weinke, Jasmine Mancuso, Manuel Villar-Argaiz, Juan Manuel Medina-Sánchez, Juan Manuel González-Olalla, Presentación Carrillo

“…Phytoplankton’s culinary abilities enable them to create food by absorbing sunlight to fix carbon and release oxygen, making microbial autotrophs top-chefs in the aquatic kitchen. However, they are not the only bioengineers that balance this complex household. …”
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