Food Cultures of Great Britain
Food Cultures of Great Britain

Author: Victoria R. Williams

Publisher: Bloomsbury Publishing USA

Published: 2024-01-11

Total Pages: 257

ISBN-13: 1440877424

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There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions. Part of the Global Kitchen series, this book takes readers on a food tour of Great Britain, covering everything from daily staples to holiday specialties. In addition to discovering Great Britain's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and the impacts of climate change. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in British culinary history, and a glossary of key food- and dining-related terms. When people outside Great Britain think of British cuisine, they likely envision iconic foods and traditions such as fish and chips, a full English breakfast, and afternoon tea. But Great Britain has a much richer and more diverse culinary history. It has been shaped by a myriad of events, from invasions by the Romans, Vikings, and Normans to the emergence and expansion of the British Empire to the privations of World War II. In more recent times, Great Britain's departure from the European Union, the global Covid-19 pandemic, and Russia's invasion of Ukraine have all had a significant impact on the food landscape of Great Britain.

Fishes with Funny French Names
Fishes with Funny French Names

Author: Debra Kelly

Publisher: Liverpool University Press

Published: 2021-12-02

Total Pages: 416

ISBN-13: 1800857365

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This book tells the story of what happens when an essentially Parisian institution travels and establishes itself in its neighbour’s capital city, bringing with it French food culture and culinary practices. The arrival and evolution of the French restaurant in the British capital is a tale of culinary and cultural exchange and of continuity and change in the development of London’s dining-out culture. Although the main character of this story is the French restaurant, this cultural history also necessarily engages with the people who produce, purvey, purchase and consume that food culture, in many different ways and in many different settings, in London over a period of some one hundred and fifty years. British references to France and to the French are littered with associations with food, whether it is desired, rejected, admired, loathed, envied, disdained, from the status of haute cuisine and the restaurants and chefs associated with it to contemporary concerns about food poverty and food waste, to dietary habits and the politicisation of food, and at every level in between. However, thinking about the place of the French restaurant in London restaurant and food culture over a long time span, in many and varied places and spaces in the capital, creates a more nuanced picture than that which may at first seem obvious.

Michelin Green Guide Great Britain, 10e
Michelin Green Guide Great Britain, 10e

Author: Michelin

Publisher: Michelin Travel Publications

Published: 2018-04-15

Total Pages: 0

ISBN-13: 9782067229594

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Discover Britain's three unique countries through Michelin's driving and walking tours, star-rating system for attractions and maps, full-color photos, and recommendations for places to stay and eat

The Cultivation of Taste
The Cultivation of Taste

Author: Christel Lane

Publisher: OUP Oxford

Published: 2014-02-14

Total Pages: 386

ISBN-13: 0191631477

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After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs. The Cultivation of Taste presents a comparative study of Michelin-starred restaurants in Britain and Germany, focusing on two countries without an indigenous haute cuisine but which nevertheless have developed internationally reputed fine-dining sectors, and comparing their development to the fine-dining culture in France. Written from a sociological perspective, chefs are portrayed as part of a complex network, in their relationships with their employees, their customers, gastronomic critics, suppliers of food, and even their financiers. It will appeal to academics in the areas of economic and cultural sociology, and those with an interest in small entrepreneurial firms and their work relations, but also to all those who have an interest in fine-dining restaurants and the chef patrons at the centre of them. The book draws on a large number of interviews with renowned chefs, diners, and Michelin inspectors to provide an unprecedented insight into what goes on in Michelin-starred restaurants—what makes their chefs tick, intrigues their critics, and beguiles or annoys their customers. Restaurants are viewed not simply as businesses but as cultural enterprises that shape our taste in food, ambience, and sociality.

Benares
Benares

Author: Atul Kochhar

Publisher: Bloomsbury Publishing

Published: 2015-06-04

Total Pages: 799

ISBN-13: 1472917405

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At Benares the superior service and setting are the height of luxury, but it is the sublime food that truly sets the restaurant apart. Atul Kochhar's unique, world-class cuisine is showcased in this beautiful book of recipes from his Michelin-starred kitchen. 80 signature dishes reflect the excellent food ethos that Atul has created using the best of British produce with his modern Indian style. Every aromatic desire is explored on a journey to the heart of Benares, revealing exotic fusions and dazzling flavours. Across starters, mains, desserts, sides and accompaniments, each heavenly taste is a tribute to this master's work. This is not the same Atul as seen on TV – it's the Atul who has conquered the Michelin world with his expert gastronomy. Benares is the epicurean artefact the fine-dining room deserves. This is a benchmark work: a cookbook to treasure and use to conjure the masterly Michelin spirit in your home. With excellent photography by Mike Cooper.

Prejudice and Discrimination in Hotels, Restaurants and Bars
Prejudice and Discrimination in Hotels, Restaurants and Bars

Author: Conrad Lashley

Publisher: Routledge

Published: 2022-06-15

Total Pages: 189

ISBN-13: 1000603490

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Presenting expert-led discussion of a range of themes and topics, Prejudice and Discrimination in Hotels, Restaurants and Bars explores the rigidities that restrict recruitment into frontline job roles in hotels restaurants and bars. Despite decades of legislation banning gender and racial discrimination in most service economies, selecting the ‘right person for the job’ in practice results in some applicants appearing to be ‘more right’ than others. This book makes a unique contribution to the study of hospitality management practices that define, both consciously and unconsciously, recruits’ appearance and behaviours that inevitably include some, and exclude others, from being selected for the job concerned. Dealing primarily with social class, gender and race, the issues discussed in the book are of international interest and authors are drawn from both the Northern and Southern hemisphere. This book will be of great interest to both upper-level students and researchers of hospitality management and human resource management, as well as wider social science communities, such as scholars of sociology, anthropology, industrial relations, human resource studies and personnel management.

Celtic Journeys
Celtic Journeys

Author: Steve Rabey

Publisher: Citadel Press

Published: 2001-05

Total Pages: 244

ISBN-13: 9780806521619

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The Ireland of myth and legend, still to be sensed and appreciated in the modern world, is the focus of this new and different travel guide. It contains not only the usual tips on what to see, where to stay, and how to get there, but also plentiful details about dozens of memorable and mystical sites, from New Grange to Staigue to Skellig Michael to Aran, and beyond. The traveler in search of wider experience of this ancient verdant land will find fascinating information about archaeology, geography, comparative religion, and local customs, as well as highlights from lively Irish literature and haunting Celtic music. Complete with maps, illustrations, and photographs, Celtic Journeys is a practical, easy-to-use treasure for those planning a trip to Ireland and for anyone interested in the world of the ancient Celts and its significance today. Book jacket.

Ramsay 3 Star
Ramsay 3 Star

Author: Gordon Ramsay

Publisher: Quadrille Publishing

Published: 2007

Total Pages: 0

ISBN-13: 9781844005000

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Getting right to the heart of why Gordon Ramsay is such a celebrated chef, this book shows 50 of his classic recipes presented as they would be in one of his restaurants. It then shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself.