European gastronomy into the 21st century / Cailein Gillespie ; contributing editor, John Cousins.

By:

Gillespie, Cailein

Contributor(s):

Cousins, John A

Material type: Text

TextPublication details: Oxford : Butterworth-Heinemann, 2001.Description: xiv, 207p. : ill., facsims., map, ports. ; 25 cmISBN:

9780750652674 (pbk.) :
9780750652674

Subject(s):

DDC classification:

641.013094 GIL

LOC classification:

TX631

Contents:

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

Summary: Profiling ten key contributors to modern European gastronomy, Cailein Gillespie explores the development of food science and art in Europe in this study that examines the role food plays in travel, tourism and marketing.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Short Loan	TUS: Midlands, Main Library Athlone General Lending	641.013094 GIL (Browse shelf(Opens below))	1	Available		205113

Includes bibliographical references (p. 190-196) and index.

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

Profiling ten key contributors to modern European gastronomy, Cailein Gillespie explores the development of food science and art in Europe in this study that examines the role food plays in travel, tourism and marketing.