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

----- 品味之培养：正式餐厅的大厨及其组织形式

ISBN: 9780199651658 出版年：2014 页码：386 Lane, Christel Oxford University Press

Introduction 1. The Fine Dining Restaurant Industry in Historical Perspective 2. The Michelin-Starred Restaurant Sector Today 3. Vocation or Business? Competing Organizational Logics and Work Orientations of Chefs 4. Fine-Dining Chefs: Iconic Figures or Work Horses? 5. Distinctiveness, Homogeneity, and Innovation in Haute Cuisine 6. Chefs' Culinary Styles 7. Front-of-House Staff: Hosts, Sales Persons, or Communicators of Expert Knowledge? 8. Supplier Relations: Quality, Price, and Trust. 9. Diners: In Search of Gustatory Pleasure or Symbolic Meaning? 10. Taste Makers: the Attribution of Aesthetic and Economic Value by Gastronomic Critics and Guides 11. The Transformation of the Fine-Dining Sector