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Cultivation Taste Chefs Organization by Lane Christel (14 results)
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2016
ISBN 10: 0198758359 ISBN 13: 9780198758358
Language: English
paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2016
ISBN 10: 0198758359 ISBN 13: 9780198758358
Language: English
Condition: Like New. Most items will be dispatched the same or the next working day. An apparently unread copy in perfect condition. Dust cover is intact with no nicks or tears. Spine has no signs of creasing. Pages are clean and not marred by notes or folds of any kind.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, United Kingdom, Oxford, 2014
ISBN 10: 0199651655 ISBN 13: 9780199651658
Language: English
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 4 out of 5 stars
Paperback. Condition: Very Good. 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. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors. It compares their development to the fine-dining culture in France, as well as offering contrasts with that of the US, Spain, and the Nordic Countries. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants--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 in food, ambience, and sociality. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2014
ISBN 10: 0199651655 ISBN 13: 9780199651658
Language: English
Seller: Phatpocket Limited, Waltham Abbey, HERTS, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2014
ISBN 10: 0199651655 ISBN 13: 9780199651658
Language: English
Seller: BoundlessBookstore, Wallingford, United Kingdom
Seller rating 5 out of 5 stars
Condition: Good. 1st edition, 1st impression. Boards are clean. Content is clean and bright with light marks on the outer edge pages. Good DJ with some edge wear.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, USA, 2014
ISBN 10: 0199651655 ISBN 13: 9780199651658
Language: English
Hardcover. Condition: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.6.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2016
ISBN 10: 0198758359 ISBN 13: 9780198758358
Language: English
Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:9780198758358.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2016
ISBN 10: 0198758359 ISBN 13: 9780198758358
Language: English
Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has soft covers. In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:9780198758358.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2014
ISBN 10: 0199651655 ISBN 13: 9780199651658
Language: English
New and unread. Near-mint with just a few small dents to some edges of dust jacket.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2014
ISBN 10: 0199651655 ISBN 13: 9780199651658
Language: English
Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. Jacket in Very Good condition. No markings. Historic Oklahoma Bookstore on Route 66. Packages shipped daily, Mon-Fri.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, Oxford, 2014
ISBN 10: 0199651655 ISBN 13: 9780199651658
Language: English
Seller: David's Bookshop, Letchworth BA, Letchworth Garden City, HERTS, United Kingdom
Seller rating 5 out of 5 stars
First Edition
Hardcover. Condition: As New. Dust Jacket Condition: As New. 1st Edition. Illustrated dust-jacket, fitted with removable clear cover so unmarked. Book also unmarked, unused, as new.
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Cultivation of Taste, The: Chefs and the Organization of Fine Dining
Published by Oxford University Press, Oxford, 2014
ISBN 10: 0199651655 ISBN 13: 9780199651658
Language: English
Seller: Tweedside Books, PBFA, MELROSE, United Kingdom
Association Member: PBFA
Seller rating 5 out of 5 stars
First Edition
Hardcover. Condition: As New. Dust Jacket Condition: Near Fine. 1st Edition. First edition hardback in fine unread condition in near fine unclipped dust jacket, one small tear to upper front edge. No signs of previous ownership. (Book ref. 6484).
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Paperback. Condition: Brand New. reprint edition. 368 pages. 9.50x6.00x1.00 inches. In Stock.
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The Cultivation of Taste: Chefs and the Organization of Fine Dining
Published by Oxford University Press, 2016
ISBN 10: 0198758359 ISBN 13: 9780198758358
Language: English
Paperback. Condition: Like New. Like New. book.
