Culinary Taste: Consumer Behaviour in the International by Donald Sloan

By Donald Sloan

Offers wide-ranging insights into the character of culinary flavor This interesting textual content offers an perception into our nutrients offerings and our eating behaviour. it really is a very good learn for these like me who paintings within the eating place quarter, or for a person with a keenness for nutrition and wine. I warmly suggest it.

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Ritzer, G. (1996). The McDonaldization of Society, rev. ed. London: Pine Forge. Ritzer, G. (2001). Explorations in the Sociology of Consumption. London: Sage Publications. Scholliers, P. (2001). Food, Drink and Identity. Oxford: Berg. Tomlinson, M. (1994). Do distinct class preferences for foods exist? British Food Journal 96 (7), 11–17. Tomlinson, M. (1998). Changes in tastes in Britain. British Food Journal 100 (6), 295–301. The Guardian (2002). Turmoil Underneath the Arches. 19 September. Warde, A.

Consumption, Food and Taste. London: Sage Publications. , Martens, L. and Olsen, W. (1999). Consumption and the problem of variety: cultural omnivorousness, social distinction and dining out. Sociology 33 (1), 105–127. Warde, A. and Martens, L. (2000). Eating Out: Social Differentiation, Consumption and Pleasure. Cambridge: Cambridge University Press. Wilkes, C. (1990). Bourdieu’s Class. In An Introduction to the Work of Pierre Bourdieu (R. Harker, C. Mahar and C. Wilkes, Eds). Houndmills: Macmillan.

C. (1998). ‘Old wine in new bottles: critical limitations of the McDonaldisation Thesis; the case of Hospitality services’. In McDonaldisation Revisited: Critical Essays on Consumer Culture (M. Alfino, J. Caputo and R. Wynyard, Eds). Praeger. ● ● ● 22 C H A P T E R • • • • 2 The postmodern palate: dining out in the individualized era Donald Sloan There exists a popular assumption that our taste, expressed through the clothes we wear, the music we listen to and of course the restaurants in which we dine, is reflective of our truly individual personalities.

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