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European Gastronomy into the 21st Century

Gillespie Cailein Cousins, John
Heftet / 2001 / Engelsk

Produktdetaljer

ISBN
9780750652674
Publisert
2001-07-04
Utgiver
Vendor
Butterworth-Heinemann Ltd
Vekt
410 gr
Høyde
246 mm
Bredde
189 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
222

Forfatter
Gillespie Cailein
Cousins, John

Biografisk notat

He has over twenty five years' industry experience, which includes a variety of senior chef positions, and is currently responsible for the food and beverage curriculum and food and beverage training operations at the Hotel School. He is a member of various professional associations within the industry, and is former head of La Confrerie de la Chaine des Rotisseurs in Scotland.

European Gastronomy into the 21st Century

Gillespie Cailein Cousins, John
Heftet / 2001 / Engelsk
Gillespie Cailein Cousins, John
Heftet / 2001 / Engelsk
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"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Hospitality Review

"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Joachim Schafheitle School of Service Industries, Bournemouth University

"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.

“Gillespie’s book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."
Peter Pelham, Program Leader, Thames Valley University, UK

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.
Les mer
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 examines the development and origins of European food traditions within social, economic and geographical contexts.
Les mer
Introducing gastronomy; The development of gastronomy in Europe; Modern European Gastronomy; Contributors to the development of modern cuisine and gastronomy; Into the 21st century.
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

Relaterte produkter

"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Hospitality Review

"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Joachim Schafheitle School of Service Industries, Bournemouth University

"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.

“Gillespie’s book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."
Peter Pelham, Program Leader, Thames Valley University, UK

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.
Les mer
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 examines the development and origins of European food traditions within social, economic and geographical contexts.
Les mer
Introducing gastronomy; The development of gastronomy in Europe; Modern European Gastronomy; Contributors to the development of modern cuisine and gastronomy; Into the 21st century.
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

Produktdetaljer

ISBN
9780750652674
Publisert
2001-07-04
Utgiver
Vendor
Butterworth-Heinemann Ltd
Vekt
410 gr
Høyde
246 mm
Bredde
189 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
222

Forfatter
Gillespie Cailein
Cousins, John

Biografisk notat

He has over twenty five years' industry experience, which includes a variety of senior chef positions, and is currently responsible for the food and beverage curriculum and food and beverage training operations at the Hotel School. He is a member of various professional associations within the industry, and is former head of La Confrerie de la Chaine des Rotisseurs in Scotland.

Relaterte produkter