Culinary taste : consumer behaviour in the international restaurant sector / edited by Donald Sloan.Material type: TextLanguage: English Series: Hospitality, leisure and tourism. RoutledgePublication details: London : Routledge, 2011.Edition: 1st edDescription: xvii, 189 p. ; 24 cmISBN:
|Item type||Current library||Home library||Collection||Call number||Status||Notes||Date due||Barcode||Item holds|
|Book Non Fiction||"George and Charlotte Draper" Information & Media Hub||"George and Charlotte Draper" Information & Media Hub||Perrotis College - Master degree||658.8342 Cul (Browse shelf(Opens below))||Available||Graduate (Consumer Needs and Trends - level 7) -- Recommended||13018590|
Includes bibliographical references and index.
1. The social construction of taste (Diane Seymour). - - 2. The postmodern palate: dining out in the individualized era (Donald Sloan). - - 3. Taste and space: eating out in the city today (David Bell). - - 4. Chic cuisine: the impact of fashion on food (Joanne Finkelstein). - - 5. The shock of the new: a sociology of nouvelle cuisine (Roy C. Wood). - - 6. Contemporary lifestyles: the case of wine (Marion Demossier). - - 7. Shaping culinary taste: the influence of commercial operators (We are what we eat, or what we are persuaded to eat?) (Maureen Brookes). - - 8. Gender and culinary taste (Roy C. Wood). - - 9. Developing a taste for health (David Fouille). - - 10. My most memorable meal ever! Hospitality as an emotional experience (Conrad Lashley, Alison Morrison and Sandie Randall).
This book looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.