Author: Christel Lane
Publisher: OUP Oxford
ISBN: 0191631477
Category : Business & Economics
Languages : en
Pages : 386
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.
The Cultivation of Taste
Author: Christel Lane
Publisher: OUP Oxford
ISBN: 0191631477
Category : Business & Economics
Languages : en
Pages : 386
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.
Publisher: OUP Oxford
ISBN: 0191631477
Category : Business & Economics
Languages : en
Pages : 386
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.
British Medical Journal
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1616
Book Description
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1616
Book Description
Works of H.R. and M.S.H. the Prince of Mantua and Montferrat, Prince of Ferrara, Nevers, Réthel, and Alençon
Author: Charles Ottley Groom Napier
Publisher:
ISBN:
Category : Literary forgeries and mystifications
Languages : en
Pages : 1076
Book Description
Publisher:
ISBN:
Category : Literary forgeries and mystifications
Languages : en
Pages : 1076
Book Description
The Book Collector
Author:
Publisher:
ISBN:
Category : Book collecting
Languages : en
Pages : 672
Book Description
Publisher:
ISBN:
Category : Book collecting
Languages : en
Pages : 672
Book Description
Harrap's Book of British Dates
Author: Rodney Castleden
Publisher:
ISBN:
Category : Chronology, Historical
Languages : en
Pages : 464
Book Description
Publisher:
ISBN:
Category : Chronology, Historical
Languages : en
Pages : 464
Book Description
The Encyclopaedia Britannica
Author:
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 924
Book Description
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 924
Book Description
The Encyclopædia Britannica
Author:
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 1000
Book Description
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 1000
Book Description
Athenaeum and Literary Chronicle
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1348
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 1348
Book Description
Journal of the Royal Institute of British Architects
Author: Royal Institute of British Architects
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 826
Book Description
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 826
Book Description
The British National Bibliography
Author: Arthur James Wells
Publisher:
ISBN:
Category : Bibliography, National
Languages : en
Pages : 1922
Book Description
Publisher:
ISBN:
Category : Bibliography, National
Languages : en
Pages : 1922
Book Description