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

by Christel Lane


Details

  • Title The Cultivation of Taste: Chefs and the Organization of Fine Dining
  • Author Christel Lane
  • Binding Other
  • Pages 386
  • Volumes 1
  • Language ENG
  • Publisher Oxford University Press, USA
  • ISBN 9780191631474 / 0191631477
  • Dewey Decimal Code 338.761

About the author


Christel Lane, Professor Emeritus of Sociology, Department of Sociology, University of Cambridge Christel Lane has been a Professor of Economic Sociology at the University of Cambridge and is a Fellow of St. John's College. Christel has been working on fine-dining restaurants in Britain and Germany since 2009. Visiting a large number of Michelin-starred restaurants and their chefs, she has published articles on this topic in the journals Food, Culture and Society, British Journal of Sociology, and Poetics. This work combines her long-standing interest in economic sociology with the sociology of culture. Christel's most recent books are Capitalist Diversity and Diversity within Capitalism (Routledge 2012, edited with Geoffrey Wood); and National Capitalism, Global Production Networks.Fashioning the Value Chain in Britain, the US and Germany (OUP 2009, with Jocelyn Probert).