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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

3

... 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...