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Approaching its subject from a multitude of angles, this book provides an insight into the nature of culinary taste as expressed in commercial restaurant settings. The influence on culinary taste by a variety of factors, including the media, gender issues, health issues, marketing and geography, is explored, and the way that these factors can be translated into successful business in industry is considered.

Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.