European Gastronomy into the 21st Century European Gastronomy into the 21st Century

European Gastronomy into the 21st Century

    • $59.99
    • $59.99

Publisher Description

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.

GENRE
Business & Personal Finance
RELEASED
2012
May 23
LANGUAGE
EN
English
LENGTH
224
Pages
PUBLISHER
Taylor & Francis
SELLER
Taylor & Francis Group
SIZE
21.6
MB
Accounting for Taste Accounting for Taste
2006
Word of Mouth Word of Mouth
2014
Educated Tastes Educated Tastes
2011
A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20Th Century A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20Th Century
2014
The New Paris The New Paris
2017
Food History Food History
2021