"Culinary Taste: Consumer Behaviour in the International Restaurant Sector" looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles. It provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings. It evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography. It considers the importance of understanding these issues for business management and for success in the hospitality industry today.