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The Cultivation of Taste: Chefs and the Organization of Fine Dining
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Artikel-Nr:
9780199651658
Veröffentl:
2014
Erscheinungsdatum:
15.04.2014
Seiten:
392
Autor:
Christel Lane
Gewicht:
729 g
Format:
241x163x35 mm
Sprache:
Englisch
Beschreibung:
Christel Lane has been a Professor of Economic Sociology at the University of Cambridge and is a Fellow of St. John's College. Christel has been working on fine-dining restaurants in Britain and Germany since 2009. Visiting a large number of Michelin-starred restaurants and their chefs, she has published articles on this topic in the journals Food, Culture and Society, British Journal of Sociology, and Poetics. This work combines her long-standing interest in economic sociology with the sociology of culture. Christel's most recent books are Capitalist Diversity and Diversity within Capitalism (Routledge 2012, edited with Geoffrey Wood); and National Capitalism, Global Production Networks.Fashioning the Value Chain in Britain, the US and Germany (OUP 2009, with Jocelyn Probert).
Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book provides an unprecedented insight into Michelin-starred restaurants in Britain and Germany. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
Introduction