Looking for material about restaurant culture

[Juusto]

Hello,

 

I'm starting to write my bachelors thesis in a finnish university this autumn and I have chosen to study (Propably finnish) restaurant culture in few recent decades. I think that my main dilemma concerns the difference between modernist techniques and old ones and how, where and why those new thecniques were applied first time. I'm also interested to find out what kind of reactions or opposing this technical view has seen or still sees.

 

And now to the point of this topic: I'm trying to find some (Academic) studies about the subject and I believe you guys might know sime good stuff I could start looking to. My major is cultural history, so I'm not particularly interested about the theoretical points of cooking, but how new findings and technology have affected to the restaurant world. So please, not too much physics or chemistry and more some humanistic (bullshit) stuff.

 

Thank you already in advance.

[gfweb]

Looking from the outside, it seems to me that there are two approaches to new techniques. Either a restaurant uses them quietly alongside classic methods to make a better product, or they get all wrapped up in the new thing and make a big deal of it to the point where the method gets more attention than the food.

[huiray]

Although not a listing of academic material/research/papers, there is an old thread here on eG that may be of interest to you that relates to the subject matter you have in mind: http://forums.egullet.org/topic/143967-your-most-disliked-trend-in-the-food-industry/