The cultivation of taste : chefs and the organization of fine dining / Christel Lane.
| Author/creator | Lane, Christel |
| Format | Book |
| Publication Info | Oxford : Oxford University Press, ©2014. |
| Description | xi, 368 pages ; 24 cm |
| Subjects |
| 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. |
| Abstract | "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."--book jacket. |
| Bibliography note | Includes bibliographical references and index. |
| LCCN | 2013950249 |
| ISBN | 0199651655 |
| ISBN | 9780199651658 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Joyner | General Stacks | TX910.A1 L36 2014 | ✔ Available | Place Hold |