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Author: Christel Lane
Publisher: OUP Oxford
ISBN: 0191631477
Category : Business & Economics
Languages : en
Pages : 386
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Book Description
After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
Author: Christel Lane
Publisher: OUP Oxford
ISBN: 0191631477
Category : Business & Economics
Languages : en
Pages : 386
Get Book Here
Book Description
After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
Author:
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Category : Architecture
Languages : en
Pages : 630
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Book Description
Author: Charles Ottley Groom Napier
Publisher:
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Category : Literary forgeries and mystifications
Languages : en
Pages : 1076
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Book Description
Author: Rodney Castleden
Publisher:
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Category : Chronology, Historical
Languages : en
Pages : 464
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Book Description
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Category : Theology
Languages : en
Pages : 842
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Book Description
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Category : England
Languages : en
Pages : 870
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Book Description
Author: G. E. Fussell
Publisher: Routledge
ISBN: 1000696588
Category : History
Languages : en
Pages : 265
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Book Description
Originally published in 1966, this work by G. E. Fussell is a thorough examination of the role played by the English dairy farmer over the past four hundred years. Beginning his study with the cow he gives an account of the improved breeding and feeding methods that make today's cow a totally different beast to that of the Tudor farmer. A chapter is devoted to the cultivation of fodder crops and another to the comfort of the cow for, as the author states, pleasant conditions are an important factor in encouraging its productivity. The dairy industry, no less than any other in the nineteenth century, was the scene of numerous devices and inventions designed to improve milking methods. This, together with the development of the sale of milk in a liquid form, is discussed in later chapters. The practical difficulties of transporting milk had until about 1850 caused the major part of the milk produced to be turned into butter and cheese and the varying products of differing regions are fully described. Towards the end of the nineteenth century, however, the number of dairies prepared to retail milk grew in number to accommodate an ever increasing rate of milk consumption. Numerous farming textbooks published during the period and contemporary descriptions of the farming scene form the background for this scholarly appraisal. No other book has treated the English dairy farmer in such detail and, in drawing upon such a wealth of illustrative material to support his conclusions, G. E. Fussell has produced a work which will be valued by all agricultural historians.
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Category : Great Britain
Languages : en
Pages : 840
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Book Description
Author: William Gibson
Publisher: Robinson
ISBN: 1849018154
Category : History
Languages : en
Pages : 236
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Book Description
Praise for the author: 'Gibson's well written and well-documented account of James and the bishops will surely become the new standard authority on these "implausible revolutionaries" for many decades.' Barbara Brandon Schnorrenberg, Anglican and Episcopal History In 1660, England emerged from the devastation of the Civil Wars and restored the king, Charles II, to the throne. Over the next 190 years Britain would establish itself as the leading nation in the world - the centre of a burgeoning empire, at the forefront of the Enlightenment and the driving force behind the Industrial Revolution. However, radical change also brought with it anxiety and violence. America was lost in the War of Independence and calls for revolution at home were never far from the surface of everyday life. In this vivid and convincing overview of the era in which Britain transformed the world and was itself remade, leading historian of the period William Gibson also looks at the impact of this revolutionary change on the ordinary citizens of Britain. This is the third book in this wonderfully concise four-volume Brief History of Britain which brings together leading historians to tell the story of Britain from the Norman Conquest of 1066 right up to the present day. Combining the latest research with accessible and entertaining story-telling, it is the ideal introduction to British history for students and general readers.
Author: Mike Walsh
Publisher: Elsevier Health Sciences
ISBN: 0702033472
Category : Medical
Languages : en
Pages : 1002
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Book Description
Previous editions of this popular textbook have provided nursing students with the comprehensive guide they need to a wide range of clinical nursing issues. This edition continues to provide this comprehensive support, but also reflects the changing context of nursing care in the 21st century. It reflects the growing importance of primary health and the community, the move towards evidence-based practice and the importance of the multi-disciplinary team. The text is designed to emphasise the importance of holistic, patient-focussed nursing. It addresses health assessment and introduces students to key aspects of the medical history and physical exam. Contemporary issues such as substance misuse are also examined.Clearly written and well-organised to support study, the text also features case studies, critical incidents and care plans. The chapters include extensive 2-colour artwork and are supported by current references and suggestions for further reading. Electronic ancillary material is available at http://evolve.elsevier.com/Walsh/Watsons/ Comprehensive, nursing focussed textbook Emphasis on holistic nursing care rather than bio-medical approach Includes material on all major client groups including children, older people, and mental health clients. Reflects hospital and community aspects of nursing care for major disorders Case studies and care plans included Well-designed in two colours and easy to use Each `disorder' chapter features key themes of psychological and social dimensions of care; involving family; discharge planning; requirements for care after discharge; nursing care within the context of the multi-disciplinary team; evidence-based practice • Supplementary electronic ancillaries on Evolve: narrated Powerpoint presentations and related case studies.• A new chapter on non-medical prescribing and principles of safe practice. • An updated edition of the Watson’s Clinical nursing pocket book prepared specifically for this edition to be published in the same year
