Local cover image
Local cover image

Culinary taste : consumer behaviour in the international restaurant sector / edited by Donald Sloan.

Contributor(s): Material type: TextTextLanguage: English Series: Hospitality, leisure and tourism. RoutledgePublication details: London : Routledge, 2011.Edition: 1st edDescription: xvii, 189 p. ; 24 cmISBN:
  • 9780750657679
  • 0750657677
Subject(s): DDC classification:
  • 658.8342
Contents:
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).
Summary: This book looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Home library Collection Call number Status Notes Date due Barcode Item holds
Book Non Fiction 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
Total holds: 0

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.

There are no comments on this title.

to post a comment.

Click on an image to view it in the image viewer

Local cover image
afs
afs
©2015 American Farm School, Thessaloniki
DIMITRIS & ALIKI PERROTIS LIBRARY
54 Marinou Antipa Str.
P.O. Box 60097, Thermi 57001, Thessaloniki, Greece