| Description |
1 online resource (223 pages) |
| Contents |
Front Cover; European Gastronomy into the 21st Century; Copyright Page; Contents; List of figures; List of tables; Preface; Acknowledgements; Chapter 1. Introducing gastronomy; Chapter 2. The development of gastronomy in Europe; Chapter 3. Modern European gastronomy; Chapter 4. Contributors to the development of modern cuisine and gastronomy; Chapter 5. Into the 21st century; Appendix A. Some significant figures in the world of gastronomy named in the text; Appendix B. Trade, professional and gastronomic contacts; Bibliography; Glossary of terms; Index |
| Summary |
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 expe |
| Notes |
Print version record |
| Form |
Electronic book
|
| Author |
Cousins, John
|
| ISBN |
9780080494845 |
|
0080494846 |
|
