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European gastronomy into the 21st ce...

Gillespie, Cailein.{me_controlnum}

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European gastronomy into the 21st century

Record Type:	Electronic resources : Monograph/item
Title/Author:	European gastronomy into the 21st century/ Cailein Gillespie ; contributing editor, John Cousins.
Author:	Gillespie, Cailein.{me_controlnum}
other author:	Cousins, John A.
Published:	Oxford :Butterworth-Heinemann, : 2007.,
Description:	1 online resource (xiv, 207 p.) :ill., maps, ports.
[NT 15003449]:	Introducing gastronomy -- The development of gastronomy in Europe -- Modern European gastronomy -- Contributors to the development of modern cuisine and gastronomy -- Into the 21st century.
Subject:	Gastronomy. -
Online resource:	http://www.sciencedirect.com/science/book/9780750652674
ISBN:	9780750652674

European gastronomy into the 21st century
Gillespie, Cailein.{me_controlnum}

European gastronomy into the 21st century[electronic resource] /Cailein Gillespie ; contributing editor, John Cousins. - Oxford :Butterworth-Heinemann,2007. - 1 online resource (xiv, 207 p.) :ill., maps, ports.

Includes bibliographical references and index.

Introducing gastronomy -- The development of gastronomy in Europe -- Modern European gastronomy -- Contributors to the development of modern cuisine and gastronomy -- Into the 21st century.

'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.

ISBN: 9780750652674

Source: 93751:93750Elsevier Science & Technologyhttp://www.sciencedirect.comSubjects--Topical Terms:

552357
Gastronomy.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TX641 / .G55 2007

Dewey Class. No.: 641.013094

European gastronomy into the 21st century
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020 $a 9780750652674
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035 $a (OCoLC)474931030
035 $a ocn474931030
037 $a 93751:93750 $b Elsevier Science & Technology $n http://www.sciencedirect.com
040 $a OPELS $b eng $c OPELS $d OCLCA $d OCLCQ
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050 4 $a TX641 $b .G55 2007
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100 1 $a Gillespie, Cailein.{me_controlnum} $3 1375358
245 1 0 $a European gastronomy into the 21st century $h [electronic resource] / $c Cailein Gillespie ; contributing editor, John Cousins.
260 $a Oxford : $b Butterworth-Heinemann, $c 2007.
300 $a 1 online resource (xiv, 207 p.) : $b ill., maps, ports.
504 $a Includes bibliographical references and index.
505 0 $a Introducing gastronomy -- The development of gastronomy in Europe -- Modern European gastronomy -- Contributors to the development of modern cuisine and gastronomy -- Into the 21st century.
520 $a '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.
588 $a Description based on print version record.
650 0 $a Gastronomy. $3 552357
650 0 $a Cooking, European. $3 1375359
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Cousins, John A. $3 659254
776 0 8 $i Print version: $a Gillespie, Cailein. $t European gastronomy into the 21st century. $d Oxford : Butterworth-Heinemann, 2007 $z 0750652675 $z 9780750652674 $w (OCoLC)232117666
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750652674
994 $a C0 $b TEF