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

Christel Lane

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

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Drawing on a large number of interviews with renowned chefs, diners, and Michelin inspectors, this book provides an unprecedented insight into Michelin-starred restaurants in Britain and Germany. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.




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