The cultivation of taste : chefs and the organization of fine dining / Christel Lane.

By:

Lane, Christel [author.]

Material type: Text

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780191631474
0191631477

Subject(s): Genre/Form:

Electronic books.

Additional physical formats: Print version:: Cultivation of taste.DDC classification:

338.761647954 23

LOC classification:

TX911 .L364 2014eb

Online resources:

Click here to access online

Contents:

The Fine Dining Restaurant Industry in Historical Perspective -- The Michelin-Starred Restaurant Sector Today -- Vocation or Business? Competing Organizational Logics and Work Orientations of Chefs -- Fine-Dining Chefs: Iconic Figures or Work Horses? -- Distinctiveness, Homogeneity, and Innovation in Haute Cuisine -- Chefs' Culinary Styles -- Front-of-House Staff: Hosts, Sales Persons, or Communicators of Expert Knowledge? -- Supplier Relations: Quality, Price, and Trust -- Diners: In Search of Gustatory Pleasure or Symbolic Meaning? -- Taste Makers: the Attribution of Aesthetic and Economic Value by Gastronomic Critics and Guides -- The Transformation of the Fine-Dining Sector.

Summary: "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."--Jacket.

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Holdings
Item type	Home library	Collection	Call number	Materials specified	Status	Date due	Barcode
Electronic-Books	OPJGU Sonepat- Campus	E-Books EBSCO			Available

"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."--Jacket.