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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.
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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."
"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 and this text provides a much needed well structured and researched approach to this topic, covering areas such as:* the development of gastronomy in Europe* the views of some key contributors to the development of gastronomy, such as Bocuse and Mosimann* the consideration of traditional and modern influences including restaurant design and wine and food harmony* the relationship between gastronomy and philosophy* the influence of travel and tourism, and insights into the business of managing the world's most prestigious destination restaurants'European Gastronomy into the 21st Century' takes an all-encompassing look at the subject of gastronomy past, present and future. Looking at experiences of the greats such as Escoffier and Blanc, and at some of the key destination restaurants throughout Europe, it discovers the major part that gastronomy plays in travel, tourism and marketing. Its accessible style and wide coverage meanwhile provides the reader with a sound foundation and framework upon which to base further study.
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Book Description Taylor & Francis, 2002. N.A. Condition: New. Seller Inventory # 519120
Book Description Softcover. Condition: Brand New. .. International Edition, ISBN and Cover image may differ but contents similar to U.S. Edition, Printed in Black & White or color. Territorial restrictions may be printed on the book. GET IT FAST within 3-5 business days by DHL/FedEx/Aramex and tracking number will be uploaded into your order page within 24-48 hours. Kindly provide day time phone number in order to ensure smooth delivery. No shipping to PO BOX, APO, FPO addresses. 100% Customer satisfaction guaranteed!. . Seller Inventory # STB106781
Book Description Taylor & Francis. Condition: New. New, International Edition.Softcover. , Contents are same as US Edition, Black and White print, Fast Delivery , 100 % money back if any problem with product and services. Seller Inventory # ABESTOCK2112
Book Description Taylor & Francis, 2002. Condition: New. Seller Inventory # CBS-9780750652674
Book Description Condition: New. This is Brand NEW. Seller Inventory # CBS-17092018-12413
Book Description Taylor & Francis, 2002. Condition: New. Seller Inventory # CBS-9780750652674(2)
Book Description Routledge, 2001. Paperback. Condition: New. Seller Inventory # DADAX0750652675
Book Description Routledge, 2018. Paperback. Condition: NEW. 9780750652674 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Print on Demand title, produced to the highest standard, and there would be a delay in dispatch of around 10 working days. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE0224719
Book Description Routledge. Condition: BRAND NEW. -224pp - This title is now printed on demand - please allow an added 2-3 weeks for shipment! A Brand New Quality Book from a Full-Time Bookshop in business since 1992!. Seller Inventory # 2004684
Book Description Butterworth-Heinemann, 2001. Paperback. Condition: Brand New. first edition edition. 224 pages. 9.50x7.50x0.75 inches. In Stock. Seller Inventory # zk0750652675