Culinary Taste
Autor Donald Sloan, Prue Leithen Limba Engleză Paperback – 4 noi 2003
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.
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (1) | 220.59 lei 5-7 săpt. | |
| Taylor & Francis – 4 noi 2003 | 220.59 lei 5-7 săpt. | |
| Hardback (1) | 764.20 lei 6-8 săpt. | |
| Taylor & Francis – sep 2016 | 764.20 lei 6-8 săpt. |
Preț: 220.59 lei
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Specificații
ISBN-13: 9780750657679
ISBN-10: 0750657677
Pagini: 208
Dimensiuni: 156 x 234 x 12 mm
Greutate: 0.38 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom
ISBN-10: 0750657677
Pagini: 208
Dimensiuni: 156 x 234 x 12 mm
Greutate: 0.38 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Locul publicării:Oxford, United Kingdom
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Public țintă
Professional Practice & DevelopmentCuprins
Foreword (Leith); Introduction (Sloan); The social construction of taste (Seymour); The postmodern palate: dining out in the individualized era (Sloan); Taste and space: eating out in the city today (Bell); Chic cuisine: the impact of fashion on food (Finkelstein); The shock of the new: a sociology of nouvelle cuisine (Wood); Contemporary lifestyles: the case of wine (Demossier); Shaping culinary taste: the influence of commercial operators(Brookes); Gender and culinary taste (Wood); Developing a taste for health (Fouillé); My most memorable meal ever! Hospitality as an emotional experience (Lashley, Morrison, Randall); Index
Recenzii
"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
Raymond Blanc
Descriere
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.