From Taverns to Gastropubs
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€54.99
A01=Christel Lane
Author_Christel Lane
Category1=Non-Fiction
Category=JBCC4
Category=KNS
Category=NHTB
Category=NL-HB
Category=NL-JF
Category=NL-KN
Category=NL-WB
Category=WB
COP=United Kingdom
Discount=15
eq_bestseller
eq_business-finance-law
eq_food-drink
eq_history
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
Format=BB
Format_Hardback
HMM=240
IMPN=Oxford University Press
ISBN13=9780198826187
Language_English
PA=Available
PD=20180628
POP=Oxford
Price_€20 to €50
PS=Active
PUB=Oxford University Press
SMM=20
Subject=Cookery / Food & Drink Etc
Subject=History
Subject=Industry & Industrial Studies
Subject=Society & Culture : General
WG=524
WMM=163
Product details
- ISBN 9780198826187
- Format: Hardback
- Weight: 524g
- Dimensions: 163 x 240 x 20mm
- Publication Date: 30 May 2018
- Publisher: Oxford University Press
- Publication City/Country: Oxford, GB
- Product Form: Hardback
- Language: English
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The pub is a prominent social institution integral to British identity. From Taverns of Gastropubs: Food, Drink, and Sociality in England charts the historical development of the English public house from the Restoration period to the twenty-first century, culminating in the contemporary gastropub. It explores issues of class, gender, and national identification to understand the social identity of patrons and how publicans conceive of their establishments' organizational identity.
In the context of large-scale pub closures since the 1990s the gastropub is viewed as both a reaction to the traditional drinking pub and as a promising alternative. From Taverns to Gastropubs uses historical diaries, industry reports, and a wealth of in-depth interviews in order to understand the rise of the gastropub and how food, drink, and sociality has changed through time.
Christel Lane is Professor Emeritus of Sociology and a Fellow of St. John's College at the University of Cambridge, UK. Professor Lane's work on fine-dining restaurants in Britain and Germany and on gastropubs combines her long-standing interest in economic and organizational sociology with the sociology of culture. Her previous books include The Cultivation of Taste: Chefs and the Organization of Fine Dining (Oxford University Press, 2014), and she has published articles on food and dining in Food, Culture and Society, British Journal of Sociology, Poetics, and Industry and Innovation.
