The Cultivation of Taste

"Cultivation of Taste," published by Oxford University Press in 2014, offers an in-depth exploration of Michelin-starred restaurants in Britain and Germany. This captivating hardback, spanning 384 pages, draws on extensive interviews with celebrated chefs, discerning diners, and Michelin inspectors, providing readers with a unique perspective on the culinary world. Rather than merely viewing restaurants as businesses, the author presents them as cultural enterprises that profoundly influence our tastes in food, ambiance, and social interactions. Discover how these establishments shape our dining experiences and contribute to the broader cultural landscape. Perfect for food enthusiasts and industry professionals alike, "Cultivation of Taste" is a must-read for anyone interested in the intersection of gastronomy and culture.