國立虎尾科技大學 |

European gastronomy into the 21st century

Record Type:	Language materials, printed : Monograph/item
Title/Author:	European gastronomy into the 21st century/ Cailein Gillespie ; contributing editor, John Cousins.
Author:	Gillespie, Cailein.
other author:	Cousins, John A.
Published:	Oxford :Butterworth-Heinemann, : 2007.,
Description:	1 online resource (xiv, 207 p.) :ill., maps, ports. :
Subject:	Gastronomy. -
Online resource:	http://www.sciencedirect.com/science/book/9780750652674
ISBN:	9780750652674

European gastronomy into the 21st century
Gillespie, Cailein.

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:

561859
Gastronomy.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TX641 / .G55 2007

Dewey Class. No.: 641.013094

European gastronomy into the 21st century
LDR:02776cam 2200301Ia 4500 001 691009
003 OCoLC
005 20111122085819.0
006 m d
007 cr cn|||||||||
008 120103r20012007enkabc ob 001 0 eng d
020 $a 9780750652674
020 $a 0750652675
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
049 $a TEFA
050 4 $a TX641 $b .G55 2007
082 0 4 $a 641.013094 $2 22
100 1 $a Gillespie, Cailein. $3 811546
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 561859
650 0 $a Cooking, European. $3 811548
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Cousins, John A. $3 811547
856 4 0 $3 ScienceDirect $u http://www.sciencedirect.com/science/book/9780750652674
994 $a C0 $b TEF