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| EUROPEAN GASTRONOMY INTO THE 21ST CENTURY
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To order this title, and for more information, click here
By
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.
Description
'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.
Audience
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.
Contents
Introducing gastronomy - What is gastronomy?; The status of gastronomy in society; Major means by which gastronomic knowledge is disseminated;
Determinants of European gastronomy; Approaches to the study of gastronomy; Developing the skills of gastronomic exploration; Summary;
The development of gastronomy in Europe - A brief history of early European gastronomy; Medieval and renaissance cuisine and the rise
of France; The fountain of gastronomy; The genesis of a grand cuisine: the 17th and 18th centuries; The enlightened 18th century; European
gastronomy: the founding fathers; The genesis multiplication and acculturation of the restaurant; Demand to be self-consciously modern
and avant guard; The 19th century: the golden age; The 20th century; Cuisines nouvelle; Summary; Modern European gastronomy - Diversity
and development; The birth of a collection: paradigm of contemporary culinary refinement; Concept cuisines: impetus for market reinvigoration;
The advance of fusion cuisine; A harmonious union: food and wine; The changing nature of dining; Gastronomic philosophy: meaning and
symbolism in gastronomy; The apex of the hospitality industry; Summary; Contributors to the development of modern cuisine and gastronomy
- Escoffier's legacy; Fernand point: father of modern gastronomy; Profiles of the key modern contributors; The distinguishing characteristics
of the key contributors; Summary; Into the 21st century - Influences on cuisine; The status of the chef in society; Design, vision and
leadership; Entreprenerialism; Gastrosophy: the new science?; Summary; Appendices - Bibliography; Glossary of terms; People named in
the text; Trade, professional and gastronomic contacts.
| Bibliographic details |
Paperback, 224 pages, publication date: JUL-2001
ISBN-13: 978-0-7506-5267-4
ISBN-10: 0-7506-5267-5
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 39.95
USD 46.95
GBP 27.99
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Last update: 4 Sep 2009
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