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Edward Bottone


Assistant Teaching Professor
Culinary Arts and Food Science

Bottone

Professional Experience

An assistant teaching professor in the Culinary Arts program, Edward Bottone teaches classes in Culture and Gastronomy, French Cuisine and American Regional Cuisine, Food Styling & Photography, Food and Film and Continental, Regional and Ethnic Cuisine. As a professional chef and restaurateur, he was the owner of Lautrec Restaurant and the Borgia Café, was a pioneer during the Philadelphia Restaurant Renaissance and has worked as a consultant to restaurants and hotels, specialty food manufacturers and as an advertising copywriter and radio and TV host.

Selected Publications

  • Bottone, E. and Souder, L. (2014, April). "De Gustibus Disputandum: The Aesthetics and Ethics of Taste in the Rhetorical Genre of the Restaurant Review", Journal of Agriculture and Environmental Ethics
    Destination Tourism: Born in Pennsylvania (with Donna Maguire), presented/published at Bournemouth University Seventh Annual International Conference of Culinary Arts and Sciences.
  • Restaurant Grade: a field guide for a successful commercial food operation. Prentice-Hall/Pearson (pub. Date 2015).
  • Spirit of Bermuda, Bermudian Publishing Company
  • Articles: Philadelphia Magazine, Islands Magazine, The Bermudian, London Times Express, Table Matters.com and other publications.