European gastronomy into the 21st century:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford
Butterworth-Heinemann
2007
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | 'European Gastronomy into the 21st Century' is a unique text examining the development and origins of European food traditions within social, economic and geographical contexts. Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content. The only book of its kind in this subject area Completely up-to-date comprehensive guide Essential reading for industry practitioners and students of hospitality management and culinary arts courses Includes bibliographical references and index |
| Beschreibung: | xiv, 207 pages |
| ISBN: | 9780750652674 0750652675 |
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| dewey-full | 641.013094 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.013094 |
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| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| isbn | 9780750652674 0750652675 |
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| spelling | Gillespie, Cailein Verfasser aut European gastronomy into the 21st century Cailein Gillespie ; contributing editor, John Cousins Oxford Butterworth-Heinemann 2007 xiv, 207 pages txt rdacontent c rdamedia cr rdacarrier 'European Gastronomy into the 21st Century' is a unique text examining the development and origins of European food traditions within social, economic and geographical contexts. Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content. The only book of its kind in this subject area Completely up-to-date comprehensive guide Essential reading for industry practitioners and students of hospitality management and culinary arts courses Includes bibliographical references and index Cooking, European fast Gastronomy fast Gastronomy Cooking, European Kochen (DE-588)4031445-5 gnd rswk-swf Gaststättengewerbe (DE-588)4071601-6 gnd rswk-swf Europa (DE-588)4015701-5 gnd rswk-swf Europa (DE-588)4015701-5 g Kochen (DE-588)4031445-5 s 1\p DE-604 Gaststättengewerbe (DE-588)4071601-6 s 2\p DE-604 Cousins, John A. Sonstige oth http://www.sciencedirect.com/science/book/9780750652674 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Gillespie, Cailein European gastronomy into the 21st century Cooking, European fast Gastronomy fast Gastronomy Cooking, European Kochen (DE-588)4031445-5 gnd Gaststättengewerbe (DE-588)4071601-6 gnd |
| subject_GND | (DE-588)4031445-5 (DE-588)4071601-6 (DE-588)4015701-5 |
| title | European gastronomy into the 21st century |
| title_auth | European gastronomy into the 21st century |
| title_exact_search | European gastronomy into the 21st century |
| title_full | European gastronomy into the 21st century Cailein Gillespie ; contributing editor, John Cousins |
| title_fullStr | European gastronomy into the 21st century Cailein Gillespie ; contributing editor, John Cousins |
| title_full_unstemmed | European gastronomy into the 21st century Cailein Gillespie ; contributing editor, John Cousins |
| title_short | European gastronomy into the 21st century |
| title_sort | european gastronomy into the 21st century |
| topic | Cooking, European fast Gastronomy fast Gastronomy Cooking, European Kochen (DE-588)4031445-5 gnd Gaststättengewerbe (DE-588)4071601-6 gnd |
| topic_facet | Cooking, European Gastronomy Kochen Gaststättengewerbe Europa |
| url | http://www.sciencedirect.com/science/book/9780750652674 |
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