The Cultivation of Taste: Chefs and the Organization of Fine Dining

Synopsis

Drawing On A Large Number Of Interviews With Renowned Chefs, Diners, And Michelin Inspectors, This Book Presents A Comparative Study Of Michelin-starred Restaurants In Britain And Germany. It Provides An Unprecedented Insight Into What Goes On In These Establishments--what Makes Their Chefs Tick, Intrigues Their Critics, And Beguiles Or Annoys Their Customers. Restaurants Are Viewed Not Simply As Businesses But As Cultural Enterprises That Shape Our Taste Infood, Ambience, And Sociality.