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Research SpotlightLatest high-impact findings for your profession
Latest high-relevance articles for your profession — updated daily.·TRIAD: AI ε close to source · τ and φ interpretive·Not shown: preprints · non-English · articles without abstracts
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How gastronomy research areas connect — node size = study count · lines = shared focus.·Not shown: areas with fewer than 5 studies · unclassified articles
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Global Research OriginsWhere gastronomy science is made
Where gastronomy research is produced.·Institution coordinates: 89 of 1,809 articles — backfilling ongoing.·Source: OpenAlex institution data
Each dot = an institution · brighter = more articles here · lines = international collaboration · hover for QS rank
Colour = main research field:Gastronomy & flavourSensory & multisensoryHospitality & food scienceSommellerie & psychologyAppetite & novel foods
Peer-reviewed gastronomy research — through three lenses of knowledge
Science that tells you what, how, and when.
Most scientific platforms give you the finding. TRIAD gives you more: what science establishes analytically (Episteme), what art grasps analogically (Phronesis), and the craft born where the two meet (Techne) — where the double grip makes professional knowledge possible. Dr Anders Crichton-Fock's model (formerly Herdenstam), after Aristotle, Diderot & Wittgenstein. Select your role below — every article is translated for your perspective.
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TRIAD analyses
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TRIADε Episteme science, analytical·τ Techne where the two meet·φ Phronesis art, analogical
For
This is your lens — the field's TRIAD. Research seen through three forms of knowledge. Tap a part of the mark to explore each: analysis, judgment, and the double grip that binds them.
Episteme · Analysis
The analytical grip
Phronesis · Judgment
The analogical grip
Techne · The double grip
Where the two meet
The two triangles — analysis and experience — form a third: the integration. Tap the mark's parts to read each grip.
Keyword frequency in TRIAD-analysed articles · trend vs previous year
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Journals
Dr. Anders Crichton-Fock · Örebro University
TRIAD — The Epistemological Model
Aristoteliska kunskapsformer och det dubbla greppet
The TRIAD model applies Aristotle's three forms of knowledge to culinary and hospitality practice — forming a developmental hierarchy toward professional mastery. Every article in this library is translated into all three levels for your profession.
1. Sinnlig realisering — Phronesis · φρόνησις
Det situerade omdömet — där kunskap blir erfaren sanning
The apex and integration principle. Phronesis is the aesthetic and ethical wisdom to act well in a specific, unrepeatable situation — knowing when the dish is ready, when the wine is right for this guest, when the room calls for silence. It is not a third option alongside Episteme and Techne. It is what gives the other two their meaning. The Double Grip — moving between "What is in the glass?" (analytical) and "What does this evoke?" (analogical) — is Phronesis in action.
2. Praktisk orkestrering — Techne · τέχνη
Det utförande kunnandet — där kunskap blir handling
Craft knowledge that lives in the body and hands. Cannot be learned from textbooks alone — it requires practice, repetition and feedback. Techne mediates between theory and wisdom: the trained skill that makes analytical knowledge actionable, and experiential judgment repeatable. Servering, temperatur, glasval, sensoriska protokoll, träningsmetoder.
3. Symbolisk inramning — Episteme · ἐπιστήμη
Det analytiska vetandet — där kunskap blir begrepp och struktur
The foundation — universal, provable, teachable knowledge. Episteme isolates and describes: flavour chemistry, sensory physiology, hospitality theory, the IMRaD structure. Every professional begins here. But mastery cannot end here. Syranivå, tanninstruktur, aromkategorier, QDA, klassificeringar.
The Double Grip — Det dubbla greppet
The oscillation between "What is in the glass?" (Episteme) and "What does this evoke?" (Phronesis), enabled by Techne. The mark of professional mastery is fluency in both directions — simultaneously analytical and experiential. Crichton-Fock & Spence (2024) · Herdenstam (2011, 2024) · Aristotle (trans. 2000)
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453,000+ research studies translated into three dimensions of professional knowledge.