Exploring the dynamics of high-end cuisine, the book delves into how culinary knowledge travels from culturally peripheral areas to the gastronomic hubs of London and New York. It highlights the influence of diverse culinary traditions on these major cities, emphasizing the exchange and evolution of food culture within a global context.
From Taverns to Gastropubs is a timely study of a rather neglected institution, the pub, that is part of British national identity and (like many other national institutions) has been rather under threat recently. Lane's study is a model of 'mixed methods' research, which not only traces a long process of historical development but also, through interviews and quantitative data, shows how gastropubs represent a current survival strategy in a rapidly changing eating environment. Stephen Mennell, University College Dublin
Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book provides an unprecedented insight into Michelin-starred restaurants in Britain and Germany. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.
Through extensive interviews with celebrated chefs, diners, and Michelin inspectors, this book offers a unique perspective on Michelin-starred restaurants in Britain and Germany. It explores these establishments as cultural enterprises that influence our culinary preferences, dining experiences, and social interactions, highlighting their significance beyond mere business operations.