Gastronomy is the only art form that orchestrates all the senses — sight, sound, touch, taste and smell — simultaneously. This library translates thousands of research studies into three forms of professional knowledge: Episteme (the science, via IMRaD), Techne (practical application in your profession), and Phronesis (ethical and aesthetic judgment). Select your profession to begin.
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articles indexed
26
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5
professions
TRIADEpisteme · Techne · Phronesis — three layers of knowledge per article, for your profession
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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)