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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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