European gastronomy into the 21st century / Cailein Gillespie ; contributing editor, John Cousins.
By: Gillespie, Cailein
.
Contributor(s): Cousins, John A.
Material type: 
BookPublisher: Oxford : Butterworth Heinmann, 2001Description: xiv, 207 p. : ill., map, ports. ; 25 cm. + pbk.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780750652674; 0750652675.Subject(s): Gastronomy | Cookery, European | Gastronomy -- History | Food and Drink | Hospitality & service industries | Cookery / food & drink etc | Europe | 21st century, c 2000 to c 2100DDC classification: 641.013 | 641.013 GIL | Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 641.013 (Browse shelf(Opens below)) | 1 | Available | 00133479 | |
| General lending | MTU Bishopstown Library Lending | 641.013 (Browse shelf(Opens below)) | 1 | Available | 00133476 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.013 GIL (Browse shelf(Opens below)) | 1 | Available | 38888000776793 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.013 GIL (Browse shelf(Opens below)) | 1 | Available | 38888000776785 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.013 GIL (Browse shelf(Opens below)) | 1 | Available | 38888000776777 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.013 GIL (Browse shelf(Opens below)) | 1 | Available | 38888000569529 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.013 GIL (Browse shelf(Opens below)) | 3 | Available | 38888000562847 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.013 GIL (Browse shelf(Opens below)) | 4 | Available | 38888000562854 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.013 GIL (Browse shelf(Opens below)) | 2 | Available | 38888000470959 |
Enhanced descriptions from Syndetics:
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.
Bibliography: (pages 190-196) 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.
Profiling ten key contributors to modern European gastronomy, Cailein Gillespie explores the development of food science and art in Europe in this study that examines the role food plays in travel, tourism and marketing.
CIT Module HOSP 7009 - Core reading.
Table of contents provided by Syndetics
- Introducing gastronomy
- The development of gastronomy in Europe
- Modern European Gastronomy
- Contributors to the development of modern cuisine and gastronomy
- Into the 21st century