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European Gastronomy into the 21st Century
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Editorial Reviews
Review
"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Hospitality Review
"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Joachim Schafheitle School of Service Industries, Bournemouth University
"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.
“Gillespie’s book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."
Peter Pelham, Program Leader, Thames Valley University, UK -- Review
Review
"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Hospitality Review
"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Joachim Schafheitle School of Service Industries, Bournemouth University
"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.
"Gillespie's book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."
Peter Pelham, Program Leader, Thames Valley University, UK
See all Editorial Reviews
"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Hospitality Review
"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Joachim Schafheitle School of Service Industries, Bournemouth University
"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.
“Gillespie’s book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."
Peter Pelham, Program Leader, Thames Valley University, UK -- Review
Review
"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Hospitality Review
"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."
Joachim Schafheitle School of Service Industries, Bournemouth University
"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.
"Gillespie's book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."
Peter Pelham, Program Leader, Thames Valley University, UK
See all Editorial Reviews
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Inside This Book
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First Sentence:
This chapter aims to set the scene for the rest of the text. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
catering cycle, organoleptic skills, semiotic carriers, practical gastronomy, concept cuisines, modern gastronomy, gastronomic knowledge, cuisine ancienne, media chef, food gastronomy, chef proprietor, cuisine nouvelle, gastronomic culture, menu sequence, beverage lists, cuisine minceur, beverage operations, haute monde, modern cuisine, cuisine française, service sequence, grande cuisine, other chefs, new cuisine, nouvelle cuisine Key Phrases - Capitalized Phrases (CAPs): (learn more)
Anton Mosimann, Paul Bocuse, Fernand Point, Raymond Blanc, Michel Guérard, Larousse Gastronomique, Marc Meneau, Roger Vergé, Dieter Müller, Grimod de la Reynière, Olympe Versini, Dieter Muller, Eckart Witzigmann, Michel Bourdin, Middle Ages, Atef Mankarios, Dominique Nahmias, French Revolution, Gault Millau, Great Britain, Les Prés, Van Aken, Édouard Nignon, Chef Saucier, Chef Tournant New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
This chapter aims to set the scene for the rest of the text. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
catering cycle, organoleptic skills, semiotic carriers, practical gastronomy, concept cuisines, modern gastronomy, gastronomic knowledge, cuisine ancienne, media chef, food gastronomy, chef proprietor, cuisine nouvelle, gastronomic culture, menu sequence, beverage lists, cuisine minceur, beverage operations, haute monde, modern cuisine, cuisine française, service sequence, grande cuisine, other chefs, new cuisine, nouvelle cuisine Key Phrases - Capitalized Phrases (CAPs): (learn more)
Anton Mosimann, Paul Bocuse, Fernand Point, Raymond Blanc, Michel Guérard, Larousse Gastronomique, Marc Meneau, Roger Vergé, Dieter Müller, Grimod de la Reynière, Olympe Versini, Dieter Muller, Eckart Witzigmann, Michel Bourdin, Middle Ages, Atef Mankarios, Dominique Nahmias, French Revolution, Gault Millau, Great Britain, Les Prés, Van Aken, Édouard Nignon, Chef Saucier, Chef Tournant New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
Citations (learn more)
This book cites 100
books:
See all 100 books this book cites
- A Natural History of the Senses by Diane Ackerman on 4 pages
- Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade by Tim Unwin on page 19, and Back Matter
- The Beverage Book by Andrew Durkan on page 19, and Back Matter
- Food for Thought: Philosophy and Food by Elizabeth Telfer on page 19, and Back Matter
- Larousse Gastronomique by Prosper Montagne on page 19, and Back Matter
See all 100 books this book cites
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