The Cultivation of Taste

The Cultivation of Taste

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Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book presents a comparative study of Michelin-starred restaurants in Britain and Germany. It provides an unprecedented insight into what goes on in these establishments--what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste infood, ambience, and sociality.Chefs and the Organization of Fine Dining Christel Lane. unison. Inge ... Whereas British respondents report isolated examples of unsatisfactory and/or pompous service a minority of German respondents think they are more common. Whetheranbsp;...

Title:The Cultivation of Taste
Author: Christel Lane
Publisher:Oxford University Press - 2014-02

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