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Continuity and Change in British Restaurants, 1951–2001: Evidence from the Good Food Guide

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter


... Warde and Martens, 2000, 175–84. Equally importantly it sought to educate consumers in the realm of taste; part of the rationale for initially identifying criteria for classifying restaurants was to make explicit for members...