Culinary Taste
1st Edition
Published on 4. May 2012
208 pages
978-1-136-41263-9 (ISBN)
Description
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.
With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
Reviews / Votes
"This fascinating text provides an insight into our food choices and our dining behaviour. It is an excellent read for those like me who work in the restaurant sector, or for anyone with a passion for food and wine. I warmly recommend it."Raymond Blanc
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
Product notice
Reflowable
File size
1,33 MB
ISBN-13
978-1-136-41263-9 (9781136412639)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
09/2016
1st Edition
Routledge
€230.26
Shipment within 10-20 days
Book
11/2003
1st Edition
Butterworth-Heinemann
€59.41
Shipment within 15-20 days
Persons
Donald Sloan
Content
Chapter 1 The Social Construction of Taste, Diane Seymour; Chapter 2 The Postmodern Palate: Dining Out in the Individualized Era, Donald Sloan; Chapter 3 Taste and Space: Eating Out in the City Today, David Bell; Chapter 4 Chic Cuisine: The Impact of Fashion on Food, Joanne Finkelstein; Chapter 5 The Shock of the New: A Sociology of Nouvelle Cuisine, Roy C. Wood; Chapter 6 Contemporary Lifestyles: the Case of Wine, Marion Demossier; Chapter 7 Shaping Culinary Taste: The Influence of Commercial Operators (We Are What We Eat, or What We Are Persuaded to Eat?), Maureen Brookes; Chapter 8 Gender and Culinary Taste, Roy C. Wood; Chapter 9 Developing a Taste for Health, David Fouille; Chapter 10 My Most Memorable Meal Ever! Hospitality as an Emotional Experience, Conrad Lashley, Alison Morrison, Sandie Randall;
