Notes 95
NOTES
- H. Rao, P. Monin, and R. Durand, ‘‘Institutional
Change in Toque Ville: Nouvelle Cuisine as an Iden-
tity Movement in French Gastronomy.’’American
Journal of Sociology108, 4 (2003): 795–843. - Ibid.
- Ibid., 806.
- Ibid., 801.
- Ibid., 807.
- P. Atkins and I. Bowler,Food in Society: Economy, Cul-
ture, Geography(New York: Oxford University Press,
2001). - K. Albala,Food in Early Modern Europe(Westport,
CT: Greenwood Press, 2003). - Ibid.
- J. Fanet,Great Wine Terroir(Berkeley: University of
California Press, 2003), 10. - Ibid.
- W. H. Eshbaugh, ‘‘History and Exploitation of a Ser-
endipitous New Crop Discovery,’’ in J. Janick and J.
E. Simon (eds.),New Crops(New York: John Wiley &
Sons, 2003), 132–39. - M. D. Olsen, B. Murthy, and R. Teare, ‘‘CEO Per-
spectives on Scanning the Global Hotel Business En-
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Hospitality Management 6, 4 (1994): 3–9; R. J. Har-
rington, ‘‘Part I: The Culinary Innovation Process, A
Barrier to Imitation,’’Journal of Foodservice Business
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- A. Immer,Great Tastes Made Simple: Extraordinary
Food and Wine Pairing for Every Palate(New York:
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(Gonzales, LA: Chef John Folse & Co., 2004). - Atkins and Bowler,Food in Society.
- Albala,Food in Early Modern Europe,119.
- Ibid., 121.
- C. M. Hall, R. Mitchell, and L. Sharples, ‘‘Consum-
ing Places: The Role of Food, Wine and Tourism in
Regional Development.’’ in C. M. Hall, L. Sharples,
R. Mitchell, N. Macionis, and B. Cambourne (eds.),
Food Tourism Around the World(Oxford: Elsevier But-
terworth-Heinemann, 2003), 25–59. - Folse,Encyclopedia of Cajun & Creole Cuisine,274.