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Author: Marco Pierre White
Publisher:
ISBN: 9780091853723
Category : Cookery
Languages : en
Pages : 0
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Book Description
Recipes from Canteen, a restaurant in London's Chelsea Harbour.
Author: Marco Pierre White
Publisher:
ISBN: 9780091853723
Category : Cookery
Languages : en
Pages : 0
Get Book Here
Book Description
Recipes from Canteen, a restaurant in London's Chelsea Harbour.
Author: Marco Pierre White
Publisher: Random House (UK)
ISBN: 9780091805135
Category :
Languages : en
Pages :
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Book Description
Author: Christopher Wanjek
Publisher: International Labour Organization
ISBN: 9789221170150
Category : Law
Languages : en
Pages : 478
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Book Description
This volume establishes a clear link between good nutrition and high productivity. It demonstrates that ensuring that workers have access to nutritious, safe and affordable food, an adequate meal break, and decent conditions for eating is not only socially important and economically viable but a profitable business practice, too. Food at Work sets out key points for designing a meal program, presenting a multitude of "food solutions" including canteens, meal or food vouchers, mess rooms and kitchenettes, and partnerships with local vendors. Through case studies from a variety of enterprises in twenty-eight industrialized and developing countries, the book offers valuable practical food solutions that can be adapted to workplaces of different sizes and with different budgets.
Author: Cass Titcombe
Publisher: Random House
ISBN: 1448146755
Category : Cooking
Languages : en
Pages : 226
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Book Description
Canteen took the London restaurant scene by storm in 2005. Here was a restaurant serving proper British food - devilled kidneys on toast, potted duck, pork pies, and treacle tart - with passion and pride. Their no-nonsense, modern-meets-classic menu has brought good British cooking to the high street once more, and prompted the likes of Gordon Ramsay, Terence Conran and gastropubs around the country to follow suit. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes, including steak and kidney pie, Arbroath smokies, blackcurrant jelly with ice cream and shortbread, and rhubarb and almond trifle. Canteen is hugely popular with people of all ages, who just love good food. And with people keen to cook simple, economical and hearty family meals 'like Grandma used to make', Canteen's modern classics could not be more timely. Featuring innovative design and photography, and traditional recipes that helped to make Britain great, Great British Food will bring a touch of foodie nostalgia to kitchens country-wide.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0471741728
Category : Cooking
Languages : en
Pages : 434
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Book Description
An illuminating account of how history shapes our diets-now revised and updated Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures More holiday histories, food fables, and food chronologies Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate Speculation on the future of food And much more! Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.
Author: Margherita Antona
Publisher: Springer
ISBN: 3319920529
Category : Computers
Languages : en
Pages : 606
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Book Description
This two-volume set LNCS 10907 and 10908 constitutes the refereed proceedings of the 12th International Conference on Universal Access in Human-Computer Interaction, UAHCI 2018, held as part of HCI International 2018 in Las Vegas, NV, USA, in July 2018.The total of 1170 papers and 195 posters included in the 30 HCII 2018 proceedings volumes was carefully reviewed and selected from 4373 submissions. The 48 papers presented in this volume were organized in topical sections named: virtual and augmented reality for universal access; intelligent assistive environments; and access to the web, social media, education, culture and social innovation.
Author:
Publisher: Nordic Council of Ministers
ISBN: 9289323779
Category : Food conservation
Languages : en
Pages : 119
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 115
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Book Description
Author: Elizabeth Sargant
Publisher: BRILL
ISBN: 9086868118
Category : Business & Economics
Languages : en
Pages : 175
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Book Description
Agricultural and food consumption practices are the most important contributors to ecosystem degradation and climate change. Consumers are called on to take responsibility for sustainable development; to consider the environment in their everyday life, to choose more sustainably produced goods and services. However, often consumers are not directly involved in food production and preparation. Today many of the meals we eat are prepared by someone other than ourselves. In addition, environmental and social issues of food production might be important to us but they have to be weighed up against a range of situational and personal considerations. Thus 'making a sustainable choice' can be far from straightforward. This book explores the question 'how sustainable food consumption can be encouraged' using social practices theory. This approach focuses not on the individual behaviour of consumers, but on everyday food practices (like shopping for food, eating lunch at work, etc.) and their context. The book discusses how Dutch consumers engage in sustainable food consumption on an everyday basis, and how consumers with different grocery shopping practices differ in this engagement. A second study considers the sustainable development of food provisioning within business catering (food procurement and provisioning). Here we discover the importance of food professionals and the opportunities that canteens and kitchens offer to explore more sustainable ways of eating. Both studies illustrate how a context-oriented approach leads to insights on where we find leverage points for changing consumption patterns.
Author: Peter Jackson
Publisher: Springer
ISBN: 3319781510
Category : Social Science
Languages : en
Pages : 281
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Book Description
This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers’ lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme). Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.
