The Cultivation of Taste
Chefs and the Organization of Fine Dining
Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book provides an unprecedented insight into Michelin-starred restaurants in Britain and Germany. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
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Produktdetails
- ISBN: 978-0-19-875835-8
- EAN: 9780198758358
- Produktnummer: 23444646
- Verlag: Oxford University Press
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 384 S.
- Masse: H15.7 cm x B23.2 cm x D2.4 cm 588 g
- Gewicht: 588
- Sonstiges: Undergraduate
Über den Autor
Christel Lane has been a Professor of Economic Sociology at the University of Cambridge and is a Fellow of St. John's College. Christel has been working on fine-dining restaurants in Britain and Germany since 2009. Visiting a large number of Michelin-starred restaurants and their chefs, she has published articles on this topic in the journals Food, Culture and Society, British Journal of Sociology, and Poetics. This work combines her long-standing interest ineconomic sociology with the sociology of culture. Christel's most recent books are Capitalist Diversity and Diversity within Capitalism (Routledge 2012, edited with Geoffrey Wood); and National Capitalism, Global Production Networks.Fashioning the Value Chain in Britain, the US and Germany (OUP 2009, withJocelyn Probert).
1 weiteres Werk von Lane, Christel (Professor Emeritus of Sociology, Professor Emeritus of Sociology, Department of Sociology, University of Cambridge):
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