Culinary creation: an introduction to foodservice and world cuisine
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier Butterworth-Heinemann
©2006
|
| Schriftenreihe: | Butterworth-Heinemann hospitality management series
|
| Schlagworte: | |
| Online-Zugang: | FAW01 Volltext |
| Beschreibung: | Includes bibliographical references (pages 313-318) and index The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture. * Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu * Introduces the concept of "foodism," a bias that can impair a chef's creativity * Offers comparisons in the history, evolution, and migration of food ingredients and techniques * Includes a CD with recipes from around the world |
| Beschreibung: | xxii, 370 pages |
| ISBN: | 9780080476940 0080476945 9780750679367 0750679360 |
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| 100 | 1 | |a Morgan, James L., (James LeRoy) |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Culinary creation |b an introduction to foodservice and world cuisine |c by James L. Morgan |
| 264 | 1 | |a Amsterdam |b Elsevier Butterworth-Heinemann |c ©2006 | |
| 300 | |a xxii, 370 pages | ||
| 336 | |b txt |2 rdacontent | ||
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| 490 | 0 | |a Butterworth-Heinemann hospitality management series | |
| 500 | |a Includes bibliographical references (pages 313-318) and index | ||
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Datensatz im Suchindex
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| author | Morgan, James L., (James LeRoy) |
| author_facet | Morgan, James L., (James LeRoy) |
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| dewey-full | 647.95 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 647 - Management of public households |
| dewey-raw | 647.95 |
| dewey-search | 647.95 |
| dewey-sort | 3647.95 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV044383803 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:51:26Z |
| institution | BVB |
| isbn | 9780080476940 0080476945 9780750679367 0750679360 |
| language | English |
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| oclc_num | 155077801 |
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| physical | xxii, 370 pages |
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| publishDate | 2006 |
| publishDateSearch | 2006 |
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| publisher | Elsevier Butterworth-Heinemann |
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| series2 | Butterworth-Heinemann hospitality management series |
| spelling | Morgan, James L., (James LeRoy) Verfasser aut Culinary creation an introduction to foodservice and world cuisine by James L. Morgan Amsterdam Elsevier Butterworth-Heinemann ©2006 xxii, 370 pages txt rdacontent c rdamedia cr rdacarrier Butterworth-Heinemann hospitality management series Includes bibliographical references (pages 313-318) and index The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture. * Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu * Introduces the concept of "foodism," a bias that can impair a chef's creativity * Offers comparisons in the history, evolution, and migration of food ingredients and techniques * Includes a CD with recipes from around the world BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism bisacsh TRAVEL / Restaurants bisacsh Food service fast International cooking fast Industrie Wirtschaft Food service International cooking http://www.sciencedirect.com/science/book/9780750679367 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Morgan, James L., (James LeRoy) Culinary creation an introduction to foodservice and world cuisine BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism bisacsh TRAVEL / Restaurants bisacsh Food service fast International cooking fast Industrie Wirtschaft Food service International cooking |
| title | Culinary creation an introduction to foodservice and world cuisine |
| title_auth | Culinary creation an introduction to foodservice and world cuisine |
| title_exact_search | Culinary creation an introduction to foodservice and world cuisine |
| title_full | Culinary creation an introduction to foodservice and world cuisine by James L. Morgan |
| title_fullStr | Culinary creation an introduction to foodservice and world cuisine by James L. Morgan |
| title_full_unstemmed | Culinary creation an introduction to foodservice and world cuisine by James L. Morgan |
| title_short | Culinary creation |
| title_sort | culinary creation an introduction to foodservice and world cuisine |
| title_sub | an introduction to foodservice and world cuisine |
| topic | BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism bisacsh TRAVEL / Restaurants bisacsh Food service fast International cooking fast Industrie Wirtschaft Food service International cooking |
| topic_facet | BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism TRAVEL / Restaurants Food service International cooking Industrie Wirtschaft |
| url | http://www.sciencedirect.com/science/book/9780750679367 |
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