The restaurant and the rise of modern 'cuisine'

Research output: Chapter in Book/Conference proceedings/Edited volumeChapterProfessional


This chapter addresses ‘western’ society and its culinary culture, discussing the development of the art of cooking, those at the forefront and the modern renowned culinary philosophers and their critics. It then deals with the origins of the restaurant as an expression of modern standard of living and the emergence of fast-food restaurants and street food, before assessing new trends in gastronomy regarding their traditional circumstances. The concepts devised for selling and consuming food in public are reflected in the architecture and interior design of the restaurant itself.
Original languageEnglish
Title of host publicationRestaurants and Dining Rooms
EditorsFranziska Bollerey, Christoph Grafe
Place of PublicationAbingdon/New York
PublisherRoutledge - Taylor & Francis Group
Number of pages80
ISBN (Electronic)978-0-203-01365-6
ISBN (Print)978-0-415-36331-0
Publication statusPublished - 2019


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