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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Oxford University Press,
2014.
|
| Edición: | First edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
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| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
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| 020 | |a 9780191631474 |q (electronic bk.) | ||
| 020 | |a 0191631477 |q (electronic bk.) | ||
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| 049 | |a UAMI | ||
| 100 | 1 | |a Lane, Christel, |e author. | |
| 245 | 1 | 4 | |a The cultivation of taste : |b chefs and the organization of fine dining / |c Christel Lane. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York : |b Oxford University Press, |c 2014. | |
| 264 | 4 | |c ©2014 | |
| 300 | |a 1 online resource (xi, 386 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 520 | |a "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. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a The Fine Dining Restaurant Industry in Historical Perspective -- The Michelin-Starred Restaurant Sector Today -- Vocation or Business? Competing Organizational Logics and Work Orientations of Chefs -- Fine-Dining Chefs: Iconic Figures or Work Horses? -- Distinctiveness, Homogeneity, and Innovation in Haute Cuisine -- Chefs' Culinary Styles -- Front-of-House Staff: Hosts, Sales Persons, or Communicators of Expert Knowledge? -- Supplier Relations: Quality, Price, and Trust -- Diners: In Search of Gustatory Pleasure or Symbolic Meaning? -- Taste Makers: the Attribution of Aesthetic and Economic Value by Gastronomic Critics and Guides -- The Transformation of the Fine-Dining Sector. | |
| 588 | 0 | |a Print version record. | |
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Hospitality industry |z France. | |
| 650 | 0 | |a Hospitality industry |z Germany. | |
| 650 | 0 | |a Hospitality industry |z Great Britain. | |
| 650 | 0 | |a Restaurants |z France. | |
| 650 | 0 | |a Restaurants |z Germany. | |
| 650 | 6 | |a Accueil (Tourisme) |z France. | |
| 650 | 6 | |a Accueil (Tourisme) |z Allemagne. | |
| 650 | 6 | |a Accueil (Tourisme) |z Grande-Bretagne. | |
| 650 | 6 | |a Restaurants |z France. | |
| 650 | 7 | |a BUSINESS & ECONOMICS |x Industries |x General. |2 bisacsh | |
| 650 | 7 | |a Hospitality industry. |2 fast |0 (OCoLC)fst00961126 | |
| 650 | 7 | |a Restaurants. |2 fast |0 (OCoLC)fst01095907 | |
| 651 | 7 | |a France. |2 fast |0 (OCoLC)fst01204289 | |
| 651 | 7 | |a Germany. |2 fast |0 (OCoLC)fst01210272 | |
| 651 | 7 | |a Great Britain. |2 fast |0 (OCoLC)fst01204623 | |
| 776 | 0 | 8 | |i Print version: |a Lane, Christel. |t Cultivation of taste. |d Oxford : Oxford University Press, ©2014 |z 0199651655 |w (DLC) 2013950249 |w (OCoLC)852830073 |
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