Abstract
Social science theories, particularly those from the praxis of culinary arts, are meaningful only when they are authenticated in practice. Using the specialty coffee context, the purpose of this article is twofold. The first is to exercise an existing culinary creativity theory in practice; and the second is to develop a new brewing concept that is readily operationalizable for practice. Informed by the theoretical premises of “the expressionist view of culinary creativity,” a new creative brewing method named “the pomelo filtration method” is proposed. The entire idea's journey is documented, analyzed, illustrated, and discussed. Implications to both theory and practice are provided.
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