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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.
List of contents
- 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
About the author
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).
Summary
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.
