Auteur: Gillespie, Cailein
Editeur: Taylor & Francis
Publication: 2001
ISBN: 978-0-7506-5267-4
e-ISBN: 978-0-08-049484-5
Editeur: Taylor & Francis
Publication: 2001
ISBN: 978-0-7506-5267-4
e-ISBN: 978-0-08-049484-5
European Gastronomy into the 21st Century is a unique text examining the development and origins of European food traditions within social, economic and geographical contexts. 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:
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- 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
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