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Author: Parvinder S Bali
Publisher: OUP India
ISBN: 9780198073895
Category : Business & Economics
Languages : en
Pages : 600
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Book Description
International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.
Author: Parvinder S Bali
Publisher: OUP India
ISBN: 9780198073895
Category : Business & Economics
Languages : en
Pages : 600
Get Book Here
Book Description
International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.
Author: Parvinder S. Bali
Publisher: Oxford University Press, USA
ISBN: 9780198068495
Category : Business & Economics
Languages : en
Pages : 330
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Book Description
Accompanied by one CD-ROM in pocket inside back pocket.
Author: CHEF PARVINDER S. BALI
Publisher:
ISBN: 9780190124793
Category :
Languages : en
Pages : 656
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Book Description
Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery.
Author: Stefan Gössling
Publisher: Routledge
ISBN: 1351740237
Category : Business & Economics
Languages : en
Pages : 406
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Book Description
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Author: Yogesh Singh
Publisher:
ISBN: 9789385909252
Category : Cooking
Languages : en
Pages : 0
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Book Description
Describes the fundamental principles of food production - both theory and practice. Divided into four parts, the book has been conceptualized and designed to become an indispensable textbook for hotel management students.
Author: Silke Bartsch
Publisher: Peter Lang Gmbh, Internationaler Verlag Der Wissenschaften
ISBN: 9783631727829
Category : Food habits
Languages : en
Pages : 0
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Book Description
This book analyses the interaction between food, self-conceptions and region using three thematic streams: Food and Region, Food and the Imagination, and Alienation and the Handling of Food. It reflects on important questions concerning the impact on our lives of places of food production in an increasingly industrialised and globalised world.
Author: Katarzyna J. Cwiertka
Publisher: Reaktion Books
ISBN: 1780230737
Category : History
Languages : en
Pages : 240
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Book Description
When you consider the size of Korea’s population and the breadth of its territory, it’s easy to see that this small region has played a disproportionately large role in twentieth-century history. The peninsula has experienced colonial submission at the hands of Japan, occupation by the United States and the Soviet Union, war, and a national division that continues today. Cuisine, Colonialism and Cold War traces these developments as they played out in an unusual sphere: Korea’s national cuisine, which is savored for its diversity of ingredients and flavor. Katarzyna J. Cwiertka shows that many foods and dietary practices identified as Korean have been created or influenced by its colonial encounters, and she uncovers how the military and the Cold War had an impact on diet in both the North and South. Surveying the manufacture and consumption of rice and soy sauce, the rise of restaurants, wartime food, and the 1990s famine that still affects North Korea, Cwiertka illuminates the persistent legacy of Japanese rule and the consequences of armed conflicts and the Cold War. Bringing us closer to the Korean people and their daily lives, this book shines new light on critical issues in the social history of this peninsula.
Author: Lisa Palmer
Publisher: St. Martin's Press
ISBN: 1250084202
Category : Political Science
Languages : en
Pages : 252
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Book Description
The U.N. predicts the Earth will have more than 9.6 billion people by 2050. With resources already scarce, how will we feed them all? Journalist Lisa Palmer has traveled the world for years, documenting the cutting-edge innovations of people and organizations on the front lines of fighting the food gap.
Author: OECD
Publisher: OECD Publishing
ISBN: 9264171924
Category :
Languages : en
Pages : 178
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Book Description
This publication provides an understanding of the role of food tourism in local economic development and its potential for country branding. It also presents several innovative case studies in the food tourism sector and the experience industry.
Author: The International Culinary Schools at The Art Institutes
Publisher: John Wiley & Sons
ISBN: 0470410760
Category : Cooking
Languages : en
Pages : 884
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Book Description
Presents more than four hundred authentic recipes from countries around the world along with information on land, history, food, and cooking techniques for each region.
