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| CULINARY TASTE
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Consumer Behaviour in the International Restaurant Sector
To order this title, and for more information, click here
By
Donald Sloan, Head of Department of Hospitality, Leisure and Tourism Management, Oxford Brookes University, UK
Included in series
Hospitality, Leisure and Tourism,
Description
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary
tastes and dining behaviour, illustrating how they can translate into successful business in industry.
With a foreword from Prue
Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international
contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
Audience
Second and final year undergraduate students on hotel and catering course and beyond to postgraduate level; also for the increasing number
of undergraduate degrees in culinary arts, as well as practitioner market.
Contents
Foreword (Leith); Introduction (Sloan); The social construction of taste (Seymour); The postmodern palate: dining out in the individualized
era (Sloan); Taste and space: eating out in the city today (Bell); Chic cuisine: the impact of fashion on food (Finkelstein); The shock
of the new: a sociology of nouvelle cuisine (Wood); Contemporary lifestyles: the case of wine (Demossier); Shaping culinary taste: the
influence of commercial operators(Brookes); Gender and culinary taste (Wood); Developing a taste for health (Fouille); My most memorable
meal ever! Hospitality as an emotional experience (Lashley, Morrison, Randall); Index
| Bibliographic details |
Paperback, 208 pages, publication date: NOV-2003
ISBN-13: 978-0-7506-5767-9
ISBN-10: 0-7506-5767-7
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 40.95
USD 46.95
GBP 26.99
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Last update: 30 Oct 2009
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