The cultivation of taste : chefs and the organization of fine dining /

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Bibliographic Details
Author / Creator:	Lane, Christel, author.
Edition:	First edition.
Imprint:	New York : Oxford University Press, 2014. ©2014
Description:	1 online resource (xi, 386 pages)
Language:	English
Subject:	Hospitality industry -- France. Hospitality industry -- Germany. Hospitality industry -- Great Britain. Restaurants -- France. Restaurants -- Germany. Hospitality industry. Restaurants. France. Germany. Great Britain.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/13452965

Hidden Bibliographic Details
ISBN:	9780191631474 0191631477 9780199651658 0199651655
Digital file characteristics:	data file
Notes:	Includes bibliographical references and index. Print version record.
Summary:	"After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs."--Jacket.
Other form:	Print version: Lane, Christel. Cultivation of taste. Oxford : Oxford University Press, ©2014 0199651655

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