The cultivation of taste : chefs and the organization of fine dining /

"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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Lane, Christel (Autor)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Oxford University Press, 2014.
Edición:First edition.
Temas:
Hospitality industry > France.
Hospitality industry > Germany.
Hospitality industry > Great Britain.
Restaurants > France.
Restaurants > Germany.
Accueil (Tourisme) > France.
Accueil (Tourisme) > Allemagne.
Accueil (Tourisme) > Grande-Bretagne.
BUSINESS & ECONOMICS > Industries > General.
Hospitality industry.
Restaurants.
France.
Germany.
Great Britain.
Acceso en línea:Texto completo
Descripción
Sumario:"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."--Jacket.
Descripción Física:1 online resource (xi, 386 pages)
Bibliografía:Includes bibliographical references and index.
ISBN:9780191631474
0191631477

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