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.
- Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings
- Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography
- Considers the importance of understanding these issues for business management and for success in the hospitality industry today
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.
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 (Fouillé); My most memorable meal ever! Hospitality as an emotional experience (Lashley, Morrison, Randall); Index
- No. of pages:
- © Butterworth-Heinemann 2004
- 4th November 2003
- Paperback ISBN:
"This fascinating text provides an insight into our food choices and our dining behaviour. It is an excellent read for those like me who work in the restaurant sector, or for anyone with a passion for food and wine. I warmly recommend it." Raymond Blanc