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
Tabla de Contenidos:
  • 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.

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