Culinary arts and sciences: global and national perspectives
The edited proceedings of the First International Conference on Culinary Arts and Sciences, Global and National Perspectives, ICCAS 96.
Gespeichert in:
| Format: | Tagungsbericht Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Southampton [u.a.]
Computational Mechanics Publ.
1996
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Zusammenfassung: | The edited proceedings of the First International Conference on Culinary Arts and Sciences, Global and National Perspectives, ICCAS 96. |
| Beschreibung: | 519 S. graph. Darst. |
| ISBN: | 1853123994 |
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| 245 | 1 | 0 | |a Culinary arts and sciences |b global and national perspectives |c ed.: J. S. A. Edwards. First International Conference on Culinary Arts and Sciences Global and National Perspectives ICCAS 96 |
| 264 | 1 | |a Southampton [u.a.] |b Computational Mechanics Publ. |c 1996 | |
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| 520 | 3 | |a The edited proceedings of the First International Conference on Culinary Arts and Sciences, Global and National Perspectives, ICCAS 96. | |
| 650 | 4 | |a Caterers and catering |v Congresses | |
| 650 | 4 | |a Food habits |v Congresses | |
| 650 | 4 | |a Food service |v Congresses | |
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| 700 | 1 | |a Edwards, J. S. A. |e Sonstige |4 oth | |
| 711 | 2 | |a International Conference on Culinary Arts and Sciences |n 1 |d 1996 |c Bournemouth |j Sonstige |0 (DE-588)6023412-X |4 oth | |
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Datensatz im Suchindex
| _version_ | 1804127880418951168 |
|---|---|
| adam_text | CONTENTS
INTRODUCTION
The Worshipful Company of Cooks of London: a brief history
3
From work by Past Masters A.W. Goodinge, P.F. Herbage
Adapted by J.S.A. Edwards
SECTION
1:
FOOD SERVICE
Section
1.1:
Menu Planning
Gastronomy, the importance of combining tastes
15
J.M. Van Westering
Menu Planning: what to do before menu engineering?
25
J.
Rivela
Incorporating customer choice in menu planning
49
J. Eastham
Workplace caterers attitudes toward providing healthier menus
59
M.J. Corney, A. Eves, M. Kipps, C. Noble
Catering for vegetarians
-
a challenge or a chore?
69
A.E. Sharpies
Take the plunge: get the breakfast right
81
I.S.
Folgere,
S.
Lar
sen
Children s choices: variability in children s menus in restaurants in Northern
91
Norway
L.
Lervik,
S.
Larsen,
T. Gustavsen
Section
1.2:
Equipment and Systems
Multi-media development and optimization of concepts for a fast food
101
restaurant
H. Moskowitz, A.Gofinan, P. Tungaturthy
Catering systems revisited
117
W.G. Reeve, J.S.A. Edwards
Catering systems in use in the British Army
129
S. Ridley, P. Jones
The evaluation of trolleys used in hospital meal delivery systems
139
A. West
Section
1.3:
Education and Training
Greening the food and beverage curriculum
151
J. A. Wade
Gastronomy
-
towards vocational reality
161
J. M. Schaflieitle,
P.A.
Jones
Eating with your eyes: a teaching programme for Food and the Media
173
P.
Hann,
A. Colquhoun
Posters
Barriers to skills transfer of hotel management students and graduates in
184
Hong Kong
J. Kivela
Hotel management education in Hong Kong at crossroads
185
J. Kivela
Quality improvement in foodservice management
186
Ĺ.R.
Ferrone, P. Jones
SECTION
2:
FOOD SCIENCE AND TECHNOLOGY
Section
2.1:
Microbiology
The development and implementation of a hazard analysis system in a
191
welfare feeding organisation
D. Worsfold
Microbiological safety of recipe mayonnaises
199
H.I. Dodson, A.S. Edmondson, M.A. Sheard
Section
2.2:
Technology
Application of fuzzy mathematics in sous vide cook-chill food process
211
development
G. Xie, H. Keeling, M.A. Sheard
Ensuring food authenticity in the food and catering industry
221
P. Creed
Two-stage beef roasting
231
M.A. Sheard, G. Xie
Improvement of the quality of typical Hungarian wines by membrane
241
filtration
K. Manninger, E.
Békássy-Molnár,
Gy.
Votai, M.
Kállay
Demographic change and food product development: the challenge of an
251
ageing UK society
A. Colquhoun, A. Reid, P.
Lyon
Posters
The effects of natural antioxidants on the quality and storage stability of
262
ready-to-serve foods
M. Karpjnska, J. Borowski, M. Danowska
Application of yellow mustard mucilage in foods
263
W.
Cui,
N.A.M.
Eskin,
H.
Liu,
R.
Pereira
Sedimentation phenomenon in canola oil
264
H. Lui,
R.
Przybylski,
N.A.M.
Eskin
Your roasted chicken quality problem solution
-
might be brine solution
265
S. Zalewski
A study of the functional properties of soy proteins for emulsion type
266
foodstuffs
I. Alexieva
A study of model emulsions stabilised with pectins
267
I. Alexieva
The influence of a plasticizing system and physical properties of formed
268
masses on the quality of convenience food production
A. Poltorak, A. Neryng
Influence of some physical parameters of dough on the quality of machine-
269
formed convenience foods
A. Wierzbicka, A. Neryng, E. Biller
The eating quality of the meat of four different slaughter masses of
270
Bonsmara cattle
I.C. Kleynhaus
Cooking variables and sensory quality characteristics of South African
271
venison with reference to springbok (Antidorcas marsupialis marsupialis)
D.M.J. van
Rensburg
Section
2.3:
Information Technology
Towards a model of computer use in the hospitality industry
275
M. Peacock
An information system for determining an optimal nutritional intake
285
G.
Karg,
S.
Kreutzmeier
Poster
Computers and dietary assessment
294
C.E.A. Seaman
Section
2.4:
Nutrition and Dietary Intake
Nutritional changes in Eastern Germany since
1990 297
G.
Ulbricht
Dietary intake in the Czech Republic
307
A. Aujezdská, D.
Müller
ova, L.
Müller
The development and characteristics of Bulgarian national cuisine
315
/.
Alexieva
The nutritional quality of vegetables processed by traditional cook-serve
325
and meals assembly techniques
A. Walker, A. West, J. Lawson
Food and nutrition at environmental extremes
-
altitude
335
J.S.A. Edwards
SECTION
3:
FOOD HABITS
Section
3.1:
Food Habits
The relationship between post-war cultural shift, consumer perspectives
3 51
and farming policy
S.C. Beer, M.H. Redman
All in the garden is not dim sum. Trends and potential for the
363
development of western style food
&
beverage operations in the Peoples
Republic Of China
J. Sutton
The influence of cultural traditions and social change on domestic meals in
375
a New Zealand context
J. Mitchell
Food habits: concepts and practices of two different age groups
387
S.S.P.
Rodrigues, M.D.
V. Almeida
Application of Kosher dietary laws by the food industry
3 97
N.A.M. Eskin, C. Grysman,
G
Broj
ges
Supermarket shopping and the older consumer
405
C. Leighton,
С
Seaman, M. McGlade
Class, income and gender in cooking: results from an English survey
415
T. Lang, M. Caraher, P. Dixon, R. Carr-Hill
Community meals in the next millennium
427
J. Kenny, B. Pierson
A consumer led approach to the development of community meals
437
N.
R. Hemmington
Catering systems as laboratories for studying the consumer
447
H.L. Meiselman
Theories of consumer behaviour
-
their relation to the patient and the
457
catering service in hospitals in the United Kingdom
J.
Ervin,
W.
Reeve,
В.
Pierson
Determinants of repeated lunch choices in a cafeteria situation
469
L. Lähteenmäki
The effects of exposure to a food odour on food choice, consumption and
479
acceptability.
L. R.
Blackwell,
В.
J. Pierson
Physiological aspects of beer drinkability
489
T. Fushiki, H.
Kodarna,
T.Yonezawa, K.
Mor imoto
Section
3.2:
Marketing and Media
Service and guilt
-
a Norwegian view on service
501
S.
Lar
sen, IS.
Folgern
The marketing of the wine experience: an innovative approach
509
J.
Fattorini
Poster
Destination
North Cape: are German
tour bus
operators needs and
522
expectations understood by the North Norwegian hotel business?
T. Gustavsen, L.
Lervik
and S. Larsen.
Index of Authors
523
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| spelling | Culinary arts and sciences global and national perspectives ed.: J. S. A. Edwards. First International Conference on Culinary Arts and Sciences Global and National Perspectives ICCAS 96 Southampton [u.a.] Computational Mechanics Publ. 1996 519 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier The edited proceedings of the First International Conference on Culinary Arts and Sciences, Global and National Perspectives, ICCAS 96. Caterers and catering Congresses Food habits Congresses Food service Congresses Gastrosophie (DE-588)4344017-4 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content (DE-588)1071861417 Konferenzschrift gnd-content Kochen (DE-588)4031445-5 s DE-604 Gastrosophie (DE-588)4344017-4 s Edwards, J. S. A. Sonstige oth International Conference on Culinary Arts and Sciences 1 1996 Bournemouth Sonstige (DE-588)6023412-X oth Digitalisierung TU Muenchen application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008979851&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Culinary arts and sciences global and national perspectives Caterers and catering Congresses Food habits Congresses Food service Congresses Gastrosophie (DE-588)4344017-4 gnd Kochen (DE-588)4031445-5 gnd |
| subject_GND | (DE-588)4344017-4 (DE-588)4031445-5 (DE-588)4143413-4 (DE-588)1071861417 |
| title | Culinary arts and sciences global and national perspectives |
| title_auth | Culinary arts and sciences global and national perspectives |
| title_exact_search | Culinary arts and sciences global and national perspectives |
| title_full | Culinary arts and sciences global and national perspectives ed.: J. S. A. Edwards. First International Conference on Culinary Arts and Sciences Global and National Perspectives ICCAS 96 |
| title_fullStr | Culinary arts and sciences global and national perspectives ed.: J. S. A. Edwards. First International Conference on Culinary Arts and Sciences Global and National Perspectives ICCAS 96 |
| title_full_unstemmed | Culinary arts and sciences global and national perspectives ed.: J. S. A. Edwards. First International Conference on Culinary Arts and Sciences Global and National Perspectives ICCAS 96 |
| title_short | Culinary arts and sciences |
| title_sort | culinary arts and sciences global and national perspectives |
| title_sub | global and national perspectives |
| topic | Caterers and catering Congresses Food habits Congresses Food service Congresses Gastrosophie (DE-588)4344017-4 gnd Kochen (DE-588)4031445-5 gnd |
| topic_facet | Caterers and catering Congresses Food habits Congresses Food service Congresses Gastrosophie Kochen Aufsatzsammlung Konferenzschrift |
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