| Record ID | marc_columbia/Columbia-extract-20221130-030.mrc:76972917:4907 |
| Source | marc_columbia |
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001 14703541
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008 040728s2004 ne ob 001 0 eng d
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020 $a9781417507412$q(electronic bk.)
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035 $a(OCoLC)56035913$z(OCoLC)259481522$z(OCoLC)474951963$z(OCoLC)648300449$z(OCoLC)1162260339
037 $a95479:95478$bElsevier Science & Technology$nhttp://www.sciencedirect.com
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245 00 $aCulinary taste :$bconsumer behaviour in the international restaurant sector /$cedited by Donald Sloan.
260 $aAmsterdam ;$aBoston :$bElsevier Butterworth Heinemann,$c2004.
300 $a1 online resource (xvii, 189 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
588 0 $aPrint version record.
504 $aIncludes bibliographical references and index.
505 0 $aForeword (Leith); Introduction (Sloan); The social construction of taste (Seymour); The postmodern palate: dining out in the individualized era (Sloan); Taste and space: eating out in the city today (Bell); Chic cuisine: the impact of fashion on food (Finkelstein); The shock of the new: a sociology of nouvelle cuisine (Wood); Contemporary lifestyles: the case of wine (Demossier); Shaping culinary taste: the influence of commercial operators(Brookes); Gender and culinary taste (Wood); Developing a taste for health (Fouilľ); My most memorable meal ever! Hospitality as an emotional experience (Lashley, Morrison, Randall); Index.
505 0 $aThe social construction of taste / Diane Seymour -- The postmodern palate: dining out in the individualized era / Donald Sloan -- Taste and space: eating out in the city today / David Bell -- Chic cuisine: the impact of fashion on food / Joanne Finkelstein -- The shock of the new: a sociology of nouvelle cuisine / Roy C. Wood -- Contemporary lifestyles: the case of wine / Marion Demossier -- Shaping culinary taste: the influence of commercial operators (we are what we eat, or what we are persuaded to ear?) / Maureen Brookes -- Gender and culinary taste / Roy C. Wood -- Developing a taste for health / David Fouillé -- My most memorable meal ever! Hospitality as an emotional experience / Conrad Lashley, Alison Morrison and Sandie Randall.
520 $aCulinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles. * Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings * Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography * Considers the importance of understanding these issues for business management and for success in the hospitality industry today.
546 $aEnglish.
650 0 $aGastronomy.
650 0 $aFood habits.
650 2 $aFeeding Behavior
650 6 $aGastronomie.
650 6 $aHabitudes alimentaires.
650 7 $agastronomy.$2aat
650 7 $aCOOKING$xGeneral.$2bisacsh
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
650 7 $aGastronomy.$2fast$0(OCoLC)fst00938901
655 0 $aElectronic books.
655 4 $aElectronic books.
700 1 $aSloan, Donald.
776 08 $iPrint version:$tCulinary taste.$dAmsterdam ; Boston : Elsevier Butterworth Heinemann, 2004$z0750657677$w(DLC) 2003049439$w(OCoLC)52948415
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio14703541$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS