European Gastronomy into the 21st Century
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A01=Cailein Gillespie
A01=John Cousins
anton
Auberge De
Author_Cailein Gillespie
Author_John Cousins
beverage
Beverage Operation
bocuse
Category=JBCC4
Catering Cycle
Chef De Partie
contemporary European culinary trends
Contemporary Societies
cuisine
Cuisine Nouvelle
culinary anthropology
eq_bestseller
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
European Gastronomy
Fernand Point
food culture studies
Fusion Cuisine
gastronomic philosophy
Grande Cuisine
haute
Haute Monde
Head Chef
hospitality management
LA Carte
La Pyramide
larousse
Larousse Gastronomique
Le Guide Culinaire
Le Manoir
Le Viandier
Life Style
Meal Experience
Media Chef
Michelin Chef
Michelin Star
mosimann
nouvelle
nutrition and health promotion
operation
paul
Paul Bocuse
restaurant management theory
Tour Du Monde
Product details
- ISBN 9781138139039
- Weight: 566g
- Dimensions: 189 x 246mm
- Publication Date: 01 Feb 2016
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
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Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining:
* the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change
* the experiences, philosophies and relative contributions of great gastronomes, past and present
* the interplay of traditional and contemporary influences on modern gastronomy
* the relationship between gastronomy and and travel and tourism
* salient issues of nutrition, food hygiene and health promotion
Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
