European Gastronomy into the 21st Century

Introducing gastronomy - What is gastronomy?; The status of gastronomy in society; Major means by which gastronomic knowledge is disseminated; Determinants of European gastronomy; Approaches to the study of gastronomy; Developing the skills of gastronomic exploration; Summary; The development of gastronomy in Europe - A brief history of early European gastronomy; Medieval and renaissance cuisine and the rise of France; The fountain of gastronomy; The genesis of a grand cuisine: the 17th and 18th centuries; The enlightened 18th century; European gastronomy: the founding fathers; The genesis multiplication and acculturation of the restaurant; Demand to be self-consciously modern and avant guard; The 19th century: the golden age; The 20th century; Cuisines nouvelle; Summary; Modern European gastronomy - Diversity and development; The birth of a collection: paradigm of contemporary culinary refinement; Concept cuisines: impetus for market reinvigoration; The advance of fusion cuisine; A harmonious union: food and wine; The changing nature of dining; Gastronomic philosophy: meaning and symbolism in gastronomy; The apex of the hospitality industry; Summary; Contributors to the development of modern cuisine and gastronomy - Escoffier's legacy; Fernand point: father of modern gastronomy; Profiles of the key modern contributors; The distinguishing characteristics of the key contributors; Summary; Into the 21st century - Influences on cuisine; The status of the chef in society; Design, vision and leadership; Entreprenerialism; Gastrosophy: the new science?; Summary; Appendices - Bibliography; Glossary of terms; People named in the text; Trade, professional and gastronomic contacts.