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Item Details
| Title:
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THE CULTIVATION OF TASTE
CHEFS AND THE ORGANIZATION OF FINE DINING |
| By: |
Christel Lane |
| Format: |
Hardback |
| List price:
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£56.00 |
| Our price: |
£49.00 |
| Discount: |
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| You save:
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£7.00 |
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| ISBN 10: |
0199651655 |
| ISBN 13: |
9780199651658 |
| Availability: |
Usually dispatched within 1-3 weeks.
 Delivery
rates
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| Stock: |
Currently 0 available |
| Publisher: |
OXFORD UNIVERSITY PRESS |
| Pub. date: |
13 February, 2014 |
| Pages: |
384 |
| Description: |
Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book provides an unprecedented insight into Michelin-starred restaurants in Britain and Germany. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality. |
| Synopsis: |
After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors. It compares their development to the fine-dining culture in France, as well as offering contrasts with that of the US, Spain, and the Nordic Countries. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers.It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants-what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality. |
| Publication: |
UK |
| Imprint: |
Oxford University Press |
| Returns: |
Returnable |
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