European gastronomy into the 21st century 1st ed.

Author

• Gillespie, Cailiein

Additional Author(s)

• Cousins, John

Publisher

Oxford: Butterworth-Heinemann Ltd.,, 2001

Language

English

ISBN

0750652675

Series

Subject(s)

• COOKERY, EUROPEAN
• GASTRONOMY

Notes

• Appendix : p. 181 - 189
• Glossary : p. 197 - 202

. Bibliography : p. 190 - 196. Index : p. 203 - 207

Abstract

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 civilization. This book examines the development and origins of European food traditions within social, economic and geographical contexts.

Physical Dimension

Number of Page(s)

xiv, 207 p.

Dimension

26 cm.

Other Desc.

ill.

Summary / Review / Table of Content

Introducing gastronomy --
The development of gastronomy in Europe --
Modern European Gastronomy --
Contributors to the development of modern cuisine and gastronomy --
Into the 21st century.

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	01433/07	641.013094 Gill E	Library - 7th Floor	Available
2.	00929/17	641.013094 Gill E	Library - 7th Floor	Available