Culinary Taste: Consumer Behaviour in the International Restaurant Sector (Hospitality, Leisure and Tourism)

Culinary 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 0750657677......Page 1 Copyright......Page 3 Contents......Page 4 Acknowledgements......Page 6 Contributors......Page 8 Foreword (Prue Leith)......Page 12 Introduction (Donald Sloan)......Page 14 1 The social construction of taste (Diane Seymour)......Page 20 2 The postmodern palate: dining out in the individualized era (Donald Sloan)......Page 42 3 Taste and space: eating out in the city today (David Bell)......Page 62 4 Chic cuisine: the impact of fashion on food (Joanne Finkelstein)......Page 78 5 The shock of the new: a sociology of nouvelle cuisine (Roy C. Wood)......Page 96 6 Contemporary lifestyles: the case of wine (Marion Demossier)......Page 112 7 Shaping culinary taste: the influence of commercial operators (We are what we eat, or what we are persuaded to eat?) (Maureen Brookes)......Page 128 8 Gender and culinary taste (Roy C. Wood)......Page 150 9 Developing a taste for health (David Fouillé)......Page 170 10 My most memorable meal ever! Hospitality as an emotional experience (Conrad Lashley, Alison Morrison and Sandie Randall)......Page 184 Index......Page 204 Culinary 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 "Culinary 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."--Jacket