Culinary Taste

Consumer Behaviour in the International Restaurant Sector
1. Auflage 2003
ISBN: 978-0-7506-5767-9
Verlag: Taylor & Francis Ltd

Buch, Englisch, 208 Seiten, Format (B × H): 160 mm x 235 mm, Gewicht: 322 g

Reihe: Hospitality, Leisure and Tourism

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.

Zielgruppe

Professional Practice & Development

Autoren/Hrsg.

Sloan, Donald

Leith, Prue

Fachgebiete

• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Sonstige Technologien
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie

Inhaltsverzeichnis

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

Über Autor(innen)

Donald Sloan