Journals Higher Education

£31.99

Hardback

Published: 13 February 2014

384 Pages

234x156mm

ISBN: 9780199651658


Also Available As:

Ebook


Bookseller Code (AE)

The Cultivation of Taste

Chefs and the Organization of Fine Dining

Christel Lane

  • Traces history of restaurants and fine dining in France, Germany, and the UK
  • Includes numerous interviews with renowned chefs such as Marcus Wareing, Ruth Rogers, Tom Kerridge, Joachim Wissler, Harald Wohlfahrt, and Christian Jürgens
  • First systematic sociological study of Michelin-starred restaurants
  • Provides an in-depth investigation of the working lives of chefs and front-of-house staff
  • Explores different food cultures
  • Considers the views and experiences of diners
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