European Gastronomy into the 21st Century
Written by Cailein Gillespie
Contributing editor John Cousins
European Gastronomy into the 21st Century details different approaches to the study of gastronomy, and provides a rich source of historic and modern material.
European Gastronomy into the 21st Century is an ideal text to meet the needs of the industry professional, those with an interest in gastronomy, and students of hospitality management and culinary arts courses including and foundation and undergraduate degrees. The book also provides a valuable starting point for those identifying gastronomy as a legitimate focus for postgraduate studies.