The Cultivation of Taste : Chefs and the Organization of Fine Dining
by Lane, Christel
Published by : Oxford University Press (UK) Physical details: 368 Pages 24x16 cm | HB ISBN:9780199651658. Year: 2014| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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General Stacks | Non-fiction | 338.7616 L243C 2014 (Browse shelf) | Available | 58143 |
Include Index
Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book provides an unprecedented insight into Michelin-starred restaurants in Britain and Germany. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
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