European Gastronomy into the 21st CenturyBy
- Cailein Gillespie, Consultant, author and lecturer in Hotel and Hospitality Management and Director of Industrial Liaison and Training at The Scottish Hotel School, University of Strathclyde.
National Vocational Qualifications (and SVQs) up to level 4, the HCIMA Professional Diploma, the City and Guilds Higher Professional Diploma and undergraduate degrees. It also provides a valuable starting point for those identifying gastronomy as a legitimate focus for postgraduate studies.
Published: July 2001
Imprint: Butterworth Heinemann
"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students." Hospitality Review "European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students." Joachim Schafheitle School of Service Industries, Bournemouth University "...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area. âGillespieâs book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities." Peter Pelham, Program Leader, Thames Valley University, UK