出版社：Research Centre for Astronomy and Earth Sciences, Hungarian Academy of Sciences
摘要：When I started reading the volume in early February 2020, I was sitting in a café on campus, packed with students chatting over double shot tamarind lattes, a Viennese melange or sipping a pumpkin spice ice coffee from a trendy repurposed jar. A mundane scene sym-bolized the zealous enthusiasm towards gastronomy in the last decades worldwide. Besides what to eat, customers have become more conscious about where to consume. The generation called Millennials, many of them university students these days, is especially engaged in experimenting with food and drink as well as documenting and thus trending catering places on social media (Howe, N. 2017). Consequently, the book, edited by Andrzej Kowalczyk and Marta Derek, might be appealing to its target audience: university students and non-academics who are interested in the “spatial aspects of eating facilities” (p. XVIII).
