Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.

With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.

Auteur

Donald Sloan

Résumé
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.

Contenu

Chapter 1 The Social Construction of Taste, Diane Seymour; Chapter 2 The Postmodern Palate: Dining Out in the Individualized Era, Donald Sloan; Chapter 3 Taste and Space: Eating Out in the City Today, David Bell; Chapter 4 Chic Cuisine: The Impact of Fashion on Food, Joanne Finkelstein; Chapter 5 The Shock of the New: A Sociology of Nouvelle Cuisine, Roy C. Wood; Chapter 6 Contemporary Lifestyles: the Case of Wine, Marion Demossier; Chapter 7 Shaping Culinary Taste: The Influence of Commercial Operators (We Are What We Eat, or What We Are Persuaded to Eat?), Maureen Brookes; Chapter 8 Gender and Culinary Taste, Roy C. Wood; Chapter 9 Developing a Taste for Health, David Fouillé; Chapter 10 My Most Memorable Meal Ever! Hospitality as an Emotional Experience, Conrad Lashley, Alison Morrison, Sandie Randall;