European Gastronomy into the 21st Century

Written by Cailein Gillespie

Contributing editor John Cousins

Paperback - 207 pages (2001) Published by Butterworth Heinemann ISBN: 0750652675

Information

This book is aimed at meeting the needs of those wishing to develop their knowledge of European gastronomy.  Gastronomy is the science of good eating and the subject covers the study of, and the development of understanding of, the origins of food and beverage traditions within social, economic and geographical contexts.  It also is about life skills and citizenship, being as much concerned with nutrition, food hygiene and health promotion as it is with the pleasures of good food, good wine, and in good company.  The study of gastronomy can lead to better understanding of, and a never-ending wonderment at, the nature of food and beverage customs, habits and rituals.

As well as detailing approaches to the study of gastronomy, and providing a rich source of historic and modern material, it also offers an insight into the business of managing some of the world’s most prestigious destination restaurants.

European Gastronomy into the 21 Century is an ideal text to meet the needs of the industry professional, those with an interest in gastronomy, and also students of hospitality management and culinary arts courses.  It covers the knowledge and skills necessary for those wanting to gain National Vocational Qualifications (and SVQs) up to level 4, the Institute of Hospitality programmes, the City and Guilds Higher Professional Diploma and foundation and undergraduate degrees.  It also provides a valuable starting point for those identifying gastronomy as a legitimate focus for postgraduate studies.