Culinary Creativity is the ability to produce novel and appropriate work within gastronomy. The degree of novelty can range from incremental to radical, from the refinement of existing practices to institutional changes of the science and art of eating and cooking, including new restaurants concepts and changes to the ways people cook and eat at home. Creative culinary work can be considered appropriate in many different ways depending on the nature of work produced. A new creative dish, for example, can be considered appropriate because it is aesthetically pleasing whereas a new cooking method can be considered appropriate because it solves a cooking problem.