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Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York.
Info autore
Christel Lane is Professor Emeritus of Economic Sociology at the University of Cambridge, a member of the Department of Sociology, and a Fellow of St John's College, UK. She has published numerous books and papers in a wide range of journals. Among her recent books on the cultural sociology of cuisine are The Cultivation of Taste: Chefs and the Organization of Fine Dining, (2016) and From Taverns to Gastropubs: Food, Drink, and Sociality in England (2018). Her articles on cultural aspects of fine dining have appeared in the journals Poetics, Food, Culture & Society, Organization Studies and Cultural Sociology. Christel has served on the editorial boards of The British Journal of Sociology, Work, Employment and Society and Socio-Economic Review. She is Past President of the Society for the Advancement of Socio-Economics (SASE).
M. Pilar Opazo is an assistant professor of Practice at the Carroll School of Management, Boston College, USA. She is the author of Appetite for Innovation (2016), and the co-author of two Spanish-language volumes, Communications in Organizations, and Negotiation: Competing or Collaborating (2020, 2nd edition). Her work has been published in the journals Poetics, Food, Culture & Society, Organization Studies, and Sociological Theory. Prior to Boston College, Pilar was a postdoctoral associate and lecturer at the MIT Sloan School of Management and the Columbia University Graduate School of Business.
Riassunto
Focusing on high-end cuisine, this book examines the flows of culinary knowledge from culturally peripheral locations to two cities at the global center, London and New York.
