The cultivation of taste: chefs and the organization of fine dining

Fine dining restaurant industry in historical perspective

Michelin-starred restaurant sector today

Vocation or business? Competing organizational logics and work orientations of chefs

Fine-dining chefs: iconic figures or work horses?

Distinctiveness, homogeneity, and innovation in haute cuisine

Chefs' culinary styles

Front-of-house staff: hosts, sales persons, or communicators of expert knowledge?

Supplier relations: quality, price, and trust

Diners: in search of gustatory pleasure or symbolic meaning?

Taste makers: the attribution of aesthetic and economic value by gastronomic critics and guides

Transformation of the fine-dining sector.

The Fine Dining Restaurant Industry in Historical Perspective

The Michelin-Starred Restaurant Sector Today

Vocation or Business? Competing Organizational Logics and Work Orientations of Chefs

Fine-Dining Chefs: Iconic Figures or Work Horses?

Distinctiveness, Homogeneity, and Innovation in Haute Cuisine

Chefs' Culinary Styles

Front-of-House Staff: Hosts, Sales Persons, or Communicators of Expert Knowledge?

Supplier Relations: Quality, Price, and Trust

Diners: In Search of Gustatory Pleasure or Symbolic Meaning?

Taste Makers: the Attribution of Aesthetic and Economic Value by Gastronomic Critics and Guides

The Transformation of the Fine-Dining Sector.