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Author: Benjamin Senauer
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 408
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Book Description
This book is a comprehensive resource for current information on changes in food production, distribution, and consumption.
Author: Benjamin Senauer
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 408
Get Book
Book Description
This book is a comprehensive resource for current information on changes in food production, distribution, and consumption.
Author: Marianna Nobile
Publisher: Ledizioni
ISBN: 886705404X
Category : Education
Languages : en
Pages : 90
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Book Description
Following the Milan Universal Exposition, the scientific debateabout food and nutrition has gained particular attention in2015. As a result, this volume focuses on issues related to foodsafety, consumption, research and technology. Within theHórisma project, funded by the University of Milano-Bicoccaand the University of Milan, four young scholars investigatedthe possible developments of food production and consumptionfrom different perspectives through a critical analysis on foodtrends in the international scenario. The main theme that linksall the essays collected in this book is the belief that stimulatingdialogue among different disciplines, as well as promoting anintegrated and multidisciplinary approach, is crucial to face allthe issues concerning food and its connections to law, technology,society, and science.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 628
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Book Description
Author:
Publisher:
ISBN: 9789811520259
Category : Electronic books
Languages : en
Pages : 714
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Book Description
This book features a collection of high-quality research papers presented at the International Conference on Tourism, Technology & Systems (ICOTTS 2019), held at the Universidad Abierta Interamericana, in Buenos Aires, Argentina, from 5th to 7th December 2019. It covers the areas technology in tourism and the tourist experience, generations and technology in tourism, digital marketing applied to tourism and travel, mobile technologies applied to sustainable tourism, information technologies in tourism, digital transformation of tourism business, e-tourism and tourism 2.0, big data and management for travel and tourism, geotagging and tourist mobility, smart destinations, robotics in tourism, and information systems and technologies.
Author: Carlos Montenegro
Publisher: Springer Nature
ISBN: 3031437330
Category : Technology & Engineering
Languages : en
Pages : 388
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Book Description
This book presents advances in the research of various entities in the world, which are working on the application of technology or management in tourism. Indeed, one of the sectors hardest hit by the pandemic was tourism, likewise one of the post-pandemic effects is the rapid recovery of the sector, but more importantly is the great innovation that has occurred in marketing strategies for tourism using technology and applying management strategies not only to be more profitable but to have the best customer satisfaction. The book is aimed at the general public that seeks to innovate, learn from lessons learned and establish a knowledge base in mechanisms that apply technology or management in tourism, with the aim of improving the experience of all those involved in the business chain. This compendium aims to share all those great experiences and researches in the areas of: Managements, Tourism, Marketing strategies in Management, Tourism and Technology, Technology, Applied Computer Science, Artificial Intelligence, Business Administration, Cloud Computing, Educational Management, Finance, Insurance and Services Management, Health Tourism, Human Resource Management, Information Systems Planning and Management, Information Technologies in Tourism, Internet Technology, Knowledge Management, Management of Supply Chain and Logistics, Marketing Innovation, Robotics, Strategic Management Innovation, Sustainability Management, Technical Economy Management, Technical Innovation and Management, Technology in Tourism and Tourist Experience, Tourism Industry and Ecology, Tourism Management, a total of 77 research projects and many spaces and relationships between researchers to collaborate in the advancement of science are presented.
Author: Sandeep Munjal
Publisher: CRC Press
ISBN: 1000053350
Category : Business & Economics
Languages : en
Pages : 268
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Book Description
This book presents the story of growth and change of what is still a largely unorganized food and beverage service industry in India. With the authors’ vast experience in both industry and academia, the volume provides a holistic perspective of the current status of the food and beverage industry in India and identifies the topical issues and the challenges. The authors offer an insightful discussion on where the industry is headed and how it can move from top-line driven growth to a bottom-line supported one.
Author: Philip Pauli
Publisher: John Wiley & Sons
ISBN: 0471291870
Category : Cooking
Languages : en
Pages : 442
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Book Description
Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.
Author: Sylvia Lovegren
Publisher: University of Chicago Press
ISBN: 9780226494074
Category : Cooking
Languages : en
Pages : 470
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Book Description
Like fashions and fads, food-even bad food-has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past. Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century.
Author: Kwang Ok Kim
Publisher: Berghahn Books
ISBN: 1782385630
Category : Social Science
Languages : en
Pages : 306
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Book Description
Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470080264
Category : Cooking
Languages : en
Pages : 178
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Book Description
Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides: * A complete guide to culinary knives * Comprehensive instructions for knife sharpening * Guidance on using specialty knives and cutting tools * Detailed cutting techniques for a variety of ingredients * Advice on tools for measuring, baking, and mixing * Equipment sources as well as checklists for knives and tools "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves." -Richard Von Husen, co-owner of Warren Kitchen & Cutlery Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.
