目次

Chapter 1: Food and beverage management - still in a rut? Chapter 2: All change or no change? Food and beverage markets today Chapter 3: How important is the meal experience? Chapter 4: Is there such a thing as culinary creativity? Chapter 5: Why are there so many celebrity chefs and cooks (and do we need them?) Chapter 6: Is food an art form? Pretentiousness and pomposity in cookery. Chapter 7: Does menu engineering tell us anything? Chapter 8: Whine or wine? Is discourse about beverages in contemporary society an instance of fabulation? Chapter 9: Should food and beverage managers care where food comes from? Chapter 10: Is higher food and beverage management education fit for purpose?