He has over twenty five years' industry experience, which includes a variety of senior chef positions, and is currently responsible for the food and beverage curriculum and food and beverage training operations at the Hotel School. He is a member of various professional associations within the industry, and is former head of La Confrerie de la Chaine des Rotisseurs in Scotland.

"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."Hospitality Review"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."Joachim Schafheitle School of Service Industries, Bournemouth University"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.“Gillespie’s book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."Peter Pelham, Program Leader, Thames Valley University, UK

• Introducing gastronomy; The development of gastronomy in Europe; Modern European Gastronomy; Contributors to the development of modern cuisine and gastronomy; Into the 21st century.

He has over twenty five years' industry experience, which includes a variety of senior chef positions, and is currently responsible for the food and beverage curriculum and food and beverage training operations at the Hotel School. He is a member of various professional associations within the industry, and is former head of La Confrerie de la Chaine des Rotisseurs in Scotland.

"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."Hospitality Review"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."Joachim Schafheitle School of Service Industries, Bournemouth University"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.“Gillespie’s book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."Peter Pelham, Program Leader, Thames Valley University, UK

• Introducing gastronomy; The development of gastronomy in Europe; Modern European Gastronomy; Contributors to the development of modern cuisine and gastronomy; Into the 21st century.

He has over twenty five years' industry experience, which includes a variety of senior chef positions, and is currently responsible for the food and beverage curriculum and food and beverage training operations at the Hotel School. He is a member of various professional associations within the industry, and is former head of La Confrerie de la Chaine des Rotisseurs in Scotland.

"...provides underpinning knowledge of what is after all a complex and multifaceted subject...this book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."Hospitality Review"European gastronomy provides the underpinning knowledge and an excellent starting point for further study of a complex and multi-faceted subject...This book fills a niche that makes it essential reading for a range of students in further and higher education and it will certainly be a recommended text for my students."Joachim Schafheitle School of Service Industries, Bournemouth University"...a welcome addition to the many publications that have been written on the various contexts of the hospitality industry. The writing style is pitched to appeal to all levels of understanding and does not require prior expert knowledge of the subject area.“Gillespie’s book is an important addition.... It provides a valuable insight into the modern gastronomes environment, it suggests some of the directions this 'ill defined' area may take. Most importantly it generates a plethora of areas of reflection for all and offers a multitude of dissertation ideas for the undergraduate and graduate communities."Peter Pelham, Program Leader, Thames Valley University, UK

• Introducing gastronomy; The development of gastronomy in Europe; Modern European Gastronomy; Contributors to the development of modern cuisine and gastronomy; Into the 21st century.