High-status food is changing: New gastronomic perspectives

The intention of this research is to give a broad view of what high-status food is and how it has changed throughout the history of gastronomy. Luxury is changing material values to post-material values; in the same way cuisine is changing from product based cuisine to process based cuisine. In that process based cuisine, experience became an important topic where we talk about gastronomy and luxury. Restaurants and chefs are looking to improve the experience with new advances. One part of the experience is how to individualize it for guests; creativity has an important role in this. Furthermore, creativity intends to solve gastronomic problems and develop new culinary concepts. So creativity tends to be one of the new luxury values applied to food.