Annotated bibliography

An annotated bibliography of five articles and should be around 1500 words including 250 words conclusion/summary which summarize the five articles. Ps: No need for introduction. Five articles are relevant to this title The Explosion Of Luxury Market In China: Will the market keep growing in the following decade? Here is an example from tutor. You could follow this type. Cousins, J., O'Gorman, K., & Stierand, M. (2010). Molecular gastronomy: cuisine innovation or modern day alchemy? International Journal of Contemporary Hospitality Management, 22(3), 399-415 Paper sets out to explore the concept of molecular gastronomy, showing the development of the phenomenon over the last 20 years and how it is understood by world leading chefs; the literature draws on the works of Her ve This. The journal is ranked at ABS 2* (regarded journal in its field, papers are fully refereed according to accepted standards and conventions) moreover it is industry focused so is designed for both a practitioner and academic audience – the methods section would have limited interest to industry. One author is a professional chef, another has many books on food and beverage management, and the third is a business historian. The empirical section is based on 18 phenomenological interviews with a snowball sample of world class chefs from across Europe, analyzed using hermeneutics. Findings highlight the confusion surrounding the concept which is also rejected by leading chefs, whose new restaurant concepts have become associated with it. Industry implications include an observation that molecular gastronomy itself may not provide a foundation for cuisine development, as with nouvelle cuisine poor quality copycat chefs could bring into disrepute the reputation of those at the vanguard E l e m e n t s o f A n n o t a t i o n 1. Purpose/scope: “…explore the concept of molecular gastronomy, showing the development of the phenomenon over the last 20 years and how it is understood by world leading chefs.” 2. Audience and level of reading difficulty: “The journal is ranked at ABS 2* (regarded journal in its field, papers are fully refereed according to accepted standards and conventions) moreover it is industry focused so is designed for both a practitioner and academic audience – the methods section would have limited interest to industry.” 3. Bias or standpoint of author: “One author is a professional chef, another has many books on food and beverage management, and the third is a business historian.” 4. Relationship to other works in the field: “…the literature draws on the works of Herve This.” 5. Data collection and analysis: “…based on 18 phenomenological interviews with a snowball sample of world class chefs from across Europe, analyzed using hermeneutics.” 6. Findings, results, and conclusions: “Findings highlight the confusion surrounding the concept... Industry implications include an observation that molecular gastronomy itself may not provide a foundation for cuisine development…” 7. Format/special features e.g., bibliography, glossary, index, survey instruments, testing devices, etc. Due time is pm 11:00 on 19th Feb 2014 (tomorrow).