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Creativity and classification in cultural field - Vanina Leschziner, At the Chef’s Table. Culinary Creativity in Elite Restaurants (Stanford, Stanford University Press 2015)

Published online by Cambridge University Press:  17 January 2017

Christel Lane
Christel Lane*
Affiliation:
University of Cambridge [[email protected]]
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Type
Book Reviews
Information
European Journal of Sociology / Archives Européennes de Sociologie , Volume 57 , Issue 3 , December 2016 , pp. 536 - 540
Copyright
Copyright © A.E.S. 2016 

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References

1 Christel Lane, 2014, The Cultivation of Taste. Chefs and the Organization of Fine Dining, Oxford, Oxford University Press.