European Gastronomy into the 21st Century (BOK)

John Cousins, Cailein Gillespie

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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.

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2001 Forfatter Cailein Gillespie, John Cousins
Forlag
Taylor & Francis
ISBN 9780750652674
Antall sider 224 Dimensjoner 18,9cm x 24,6cm x 1,1cm
Vekt 424 gram Leverandør Bertram Trading Ltd
Emner og form Cookery / food & drink etc