The cultivation of taste: chefs and the organization of fine dining
"After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Oxford University Press
2014
|
| Ausgabe: | First edition |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | "After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs."--book jacket |
| Beschreibung: | Includes bibliographical references and index The Fine Dining Restaurant Industry in Historical Perspective -- The Michelin-Starred Restaurant Sector Today -- Vocation or Business? Competing Organizational Logics and Work Orientations of Chefs -- Fine-Dining Chefs: Iconic Figures or Work Horses? -- Distinctiveness, Homogeneity, and Innovation in Haute Cuisine -- Chefs' Culinary Styles -- Front-of-House Staff: Hosts, Sales Persons, or Communicators of Expert Knowledge? -- Supplier Relations: Quality, Price, and Trust -- Diners: In Search of Gustatory Pleasure or Symbolic Meaning? -- Taste Makers: the Attribution of Aesthetic and Economic Value by Gastronomic Critics and Guides -- The Transformation of the Fine-Dining Sector |
| Beschreibung: | XI, 368 Seiten |
| ISBN: | 9780199651658 |
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Datensatz im Suchindex
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|---|---|
| adam_text | Contents
List of
Tables
ix
List of Boxes
xi
Introduction
1
1.
The Fine-Dining Restaurant Industry in Historical Perspective
10
2.
The Michelin-Starred Restaurant Sector Today
41
3.
Vocation or Business? Competing Organizational Logics
and Work Orientations of Chefs
70
4.
Fine-Dining Chefs: Iconic Figures or Work-Horses?
104
5.
Distinctiveness, Homogeneity, and Innovation in Haute Cuisine
135
6.
Chefs Culinary Styles
162
7.
Front-of-House Staff: Hosts, Sales Persons, or Communicators
of Expert Knowledge?
191
8.
Supplier Relations: Quality, Price, and Trust
220
9.
Diners: In Search of Gustatory Pleasure or Symbolic Meaning?
239
10.
Taste Makers: The Attribution of Aesthetic and Economic
Value by Gastronomic Critics and Guides
286
11.
The Transformation of the Fine-Dining Sector
314
Appendix I: List of Chefs Interviewed
343
Appendix II: Interview Schedule
345
Appendix III: Recommended Reading
357
Index
359
VII
|
| any_adam_object | 1 |
| author | Lane, Christel 1940- |
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| discipline | Soziologie |
| edition | First edition |
| format | Book |
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| indexdate | 2024-07-10T01:11:25Z |
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| isbn | 9780199651658 |
| language | English |
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| spelling | Lane, Christel 1940- Verfasser (DE-588)138087873 aut The cultivation of taste chefs and the organization of fine dining Christel Lane First edition Oxford Oxford University Press 2014 XI, 368 Seiten txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index The Fine Dining Restaurant Industry in Historical Perspective -- The Michelin-Starred Restaurant Sector Today -- Vocation or Business? Competing Organizational Logics and Work Orientations of Chefs -- Fine-Dining Chefs: Iconic Figures or Work Horses? -- Distinctiveness, Homogeneity, and Innovation in Haute Cuisine -- Chefs' Culinary Styles -- Front-of-House Staff: Hosts, Sales Persons, or Communicators of Expert Knowledge? -- Supplier Relations: Quality, Price, and Trust -- Diners: In Search of Gustatory Pleasure or Symbolic Meaning? -- Taste Makers: the Attribution of Aesthetic and Economic Value by Gastronomic Critics and Guides -- The Transformation of the Fine-Dining Sector "After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs."--book jacket Le guide rouge (DE-588)4779751-4 gnd rswk-swf Hospitality industry / France Hospitality industry / Germany Hospitality industry / Great Britain Restaurants / France Restaurants / Germany Restaurants / Great Britain Industry ukslc Gaststättengewerbe gnd Wirtschaftssoziologie gnd Internationaler Vergleich gnd Hospitality industry fast Restaurants fast Wirtschaftssoziologie (DE-588)4066514-8 gnd rswk-swf Restaurant (DE-588)4049594-2 gnd rswk-swf Großbritannien gnd Deutschland gnd Frankreich gnd France fast Germany fast Great Britain fast Deutschland Frankreich Großbritannien Großbritannien (DE-588)4022153-2 gnd rswk-swf Deutschland (DE-588)4011882-4 gnd rswk-swf Großbritannien (DE-588)4022153-2 g Deutschland (DE-588)4011882-4 g Restaurant (DE-588)4049594-2 s Le guide rouge (DE-588)4779751-4 u Wirtschaftssoziologie (DE-588)4066514-8 s DE-604 Digitalisierung UB Bamberg - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027491424&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Lane, Christel 1940- The cultivation of taste chefs and the organization of fine dining Le guide rouge (DE-588)4779751-4 gnd Hospitality industry / France Hospitality industry / Germany Hospitality industry / Great Britain Restaurants / France Restaurants / Germany Restaurants / Great Britain Industry ukslc Gaststättengewerbe gnd Wirtschaftssoziologie gnd Internationaler Vergleich gnd Hospitality industry fast Restaurants fast Wirtschaftssoziologie (DE-588)4066514-8 gnd Restaurant (DE-588)4049594-2 gnd |
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| title | The cultivation of taste chefs and the organization of fine dining |
| title_auth | The cultivation of taste chefs and the organization of fine dining |
| title_exact_search | The cultivation of taste chefs and the organization of fine dining |
| title_full | The cultivation of taste chefs and the organization of fine dining Christel Lane |
| title_fullStr | The cultivation of taste chefs and the organization of fine dining Christel Lane |
| title_full_unstemmed | The cultivation of taste chefs and the organization of fine dining Christel Lane |
| title_short | The cultivation of taste |
| title_sort | the cultivation of taste chefs and the organization of fine dining |
| title_sub | chefs and the organization of fine dining |
| topic | Le guide rouge (DE-588)4779751-4 gnd Hospitality industry / France Hospitality industry / Germany Hospitality industry / Great Britain Restaurants / France Restaurants / Germany Restaurants / Great Britain Industry ukslc Gaststättengewerbe gnd Wirtschaftssoziologie gnd Internationaler Vergleich gnd Hospitality industry fast Restaurants fast Wirtschaftssoziologie (DE-588)4066514-8 gnd Restaurant (DE-588)4049594-2 gnd |
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