'European Gastronomy into the 21st Century' is a unique text
examining the development and origins of European food traditions
within social, economic and geographical contexts.
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.
The only book of its kind in this subject area
Completely up-to-date comprehensive guide
Essential reading for industry practitioners and students of
hospitality management and culinary arts courses
General
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