@article{article_912548, title={Exploring Culinary Creativity: Clean Plate Example}, journal={Anadolu Akademi Sosyal Bilimler Dergisi}, volume={3}, pages={207–219}, year={2021}, author={Yüzüncüyıl, Kübra Sultan and Güldemir, Osman}, keywords={culinary creativity, food movements, clean plate}, abstract={Food plays a vital role in the lives of human beings. It is not only a physical necessity but also a medium that they retain their social status and cultural identities. Likewise, the plate created by a chef is a form of expression. This expression conceals the chef’s distinctive creative language inside. Culinary creativity includes witnessing the imagination of the chef and being able to make different meanings from the same plate. This study attempted to understand the processes of emergence and interpretation of expressions that reveal food in the experiments of chefs who are located in the food movement called Clean Plate. The semi-structured interviews and observations about the relevant restaurant, the words, the Clean Plate manifesto, the relationship between the principles and the creativity of the chefs was analyzed. It is found that good ingredient and waste management principles become both motivators and barrier to trigger creativity. On the other hand, the principle of protecting core values and being innovative come forward as a strong motivator that led chefs to develop new recipes to refine Turkish cuisine. Observations about restaurant designs are also evaluated within the consistency of the data that are collected from interviews.}, number={2}, publisher={Mustafa KARACA}