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Author: Vincent Gabriel
Publisher: eBookIt.com
ISBN: 1456625403
Category : Business & Economics
Languages : en
Pages : 156
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Book Description
This book is written for the Australian, American, European eatery owner who wants to cater to the 8 million Chinese who tour these countries and the 5 million Indians who travel. I have taken the approach of modern contemporary cuisine that Chinese and Indian tourists will want to eat and towards that aim I have included: A tutorial on spices used A food stop on interesting food that Asians like I have left out other cuisines of the Asian continent that are equally important and special like the cuisines of the Japanese the Malay the Arabic the Thai the Burmese the Vietnamese My wish is that you enjoy yourself, serving the best food to people seeking the comfort food of home.
Author: Vincent Gabriel
Publisher: eBookIt.com
ISBN: 1456625403
Category : Business & Economics
Languages : en
Pages : 156
Get Book Here
Book Description
This book is written for the Australian, American, European eatery owner who wants to cater to the 8 million Chinese who tour these countries and the 5 million Indians who travel. I have taken the approach of modern contemporary cuisine that Chinese and Indian tourists will want to eat and towards that aim I have included: A tutorial on spices used A food stop on interesting food that Asians like I have left out other cuisines of the Asian continent that are equally important and special like the cuisines of the Japanese the Malay the Arabic the Thai the Burmese the Vietnamese My wish is that you enjoy yourself, serving the best food to people seeking the comfort food of home.
Author: Vincent Gabriel
Publisher: eBookIt.com
ISBN: 1456625438
Category : Business & Economics
Languages : en
Pages : 164
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Book Description
The sale of food by the chinese Eateries has undergone the full cycle in North America, Europe and Australia. When the first Chinese workers came over the Chinese Eatery served to bring to the hungry men what they would eat if they were home. The basic noodle dish with a little bit of meat sustained many for a long time. The noodle captured the attention of foreigners and soon they discovered the subtle taste of Chinese cooking and became addicted, leading to the place of Chinese food as one of the most popular items in the taste of non-Chinese. In time the food became more and more what the non-Chinese customer wanted. The rise of the wealthy Chinese tourist has revived the standard of Chinese working outside of China. This book serves the purpose of teaching the non-Chinese how to please the Chinese diner and to please him with that unique blend of Chinese cooking styles, using non-Chinese ingredients, in a non-Chinese kitchen and serving Chinese customers from China. It has been a long learning journey to come so far but the end of the chinese Eatery bringing everything edible to the world has been reached.
Author: Robert Ji-Song Ku
Publisher: NYU Press
ISBN: 1479810231
Category : Cooking
Languages : en
Pages : 454
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Book Description
"Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice
Author: Benny Kong
Publisher: Dorrance Publishing
ISBN: 1646101596
Category : Business & Economics
Languages : en
Pages : 218
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Book Description
Restaurant Success: Our Passion, My Formula By: Benny Kong Restaurant Success: Our Passion, My Formula aims to guide business owners through the steps for a financially successful operation. This book is organized into three parts, to help restaurant owners plan, build, and operate their businesses.
Author: Vincent Gabriel
Publisher: eBookIt.com
ISBN: 1456625411
Category : Business & Economics
Languages : en
Pages : 199
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Book Description
The Bakery Eatery marks the biggest change in the Asian diet. Five years ago, Asians ate rice only and bread was considered the food of the foreigners. The French introduced the baguette, the Portuguese the tart to Macau, the Spanish introduced the Pandesal to the Philippines, the Dutch the King's cake that became the Kueh Lapis. All these introductions have been important but suddenly: * Asian affluence * Need for variety in food * Need for some food less starchy than rice have caused rich communities in the cities of Asia like Shanghai, Tokyo, Hong Kong, Singapore, Mumbai and the Arab Middle East to demand Western style bakery products. There was a time when the common supermarket bread, the tinned fruitcake, was considered chic but not now. You have this grand opportunity to use your baking skills and tap into this market. I have taken the path of least resistance by introducing bread as the main item of breakfast and the Bakery Eatery as the place for all day breakfast. I have also gone one little step forward by going into sandwiches, pizzas, savoury buns and others because this will be the direction you move to grow the bakery eatery into a wide spread food offering in Asia. The potential for growth in bakery products is limitless, as Asians become more globalized consumers. They have been introduced to burgers, to waffles, to pancakes and sandwiches and they are asking for more. What is needed is a creative baker with ideas to tempt the taste buds. Asia has much contribute. Asian spices have tickled the taste buds in the rice dishes. With a little experimentation these spices can be applied to bread. Asian beer and wine have been paired with rice dishes. With some trial they can be paired with the bakery products. Asian ways of preparing meat and fish and vegetables in curry, soy sauce or roast or tandoors can produce items that can go with bakery products. The curry puff is one simple example. I wish you every SUCCESS on your bakery adventures and I know that the diet of Asia would be more varied because of you.
Author: Bruce Makoto Arnold
Publisher: University of Arkansas Press
ISBN: 1610756363
Category : Social Science
Languages : en
Pages : 349
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Book Description
The essays in Chop Suey and Sushi from Sea to Shining Sea fill gaps in the existing food studies by revealing and contextualizing the hidden, local histories of Chinese and Japanese restaurants in the United States. The writer of these essays show how the taste and presentation of Chinese and Japanese dishes have evolved in sweat and hardship over generations of immigrants who became restaurant owners, chefs, and laborers in the small towns and large cities of America. These vivid, detailed, and sometimes emotional portrayals reveal the survival strategies deployed in Asian restaurant kitchens over the past 150 years and the impact these restaurants have had on the culture, politics, and foodways of the United States. Some of these authors are family members of restaurant owners or chefs, writing with a passion and richness that can only come from personal investment, while others are academic writers who have painstakingly mined decades of archival data to reconstruct the past. Still others offer a fresh look at the amazing continuity and domination of the “evil Chinaman” stereotype in the “foreign” world of American Chinatown restaurants. The essays include insights from a variety of disciplines, including history, sociology, anthropology, ethnography, economics, phenomenology, journalism, food studies, and film and literary criticism. Chop Suey and Sushi from Sea to Shining Sea not only complements the existing scholarship and exposes the work that still needs to be done in this field, but also underscores the unique and innovative approaches that can be taken in the field of American food studies.
Author: Katarzyna J. Cwiertka
Publisher: Routledge
ISBN: 1136120343
Category : Social Science
Languages : en
Pages : 202
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Book Description
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Author: Ken Albala
Publisher: SAGE Publications
ISBN: 1506317308
Category : Reference
Languages : en
Pages : 1635
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Book Description
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
Author: Tony Fu-Lai Yu
Publisher: Routledge
ISBN: 1317658213
Category : Business & Economics
Languages : en
Pages : 469
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Book Description
With the shift of the global economic gravity toward emerging economies and the roaring economic growth of the past three decades in China, East Asian catching-up growth strategies have profound implications for latecomer economies. While there are many handbooks on entrepreneurship in general, there is no reference on East Asian entrepreneurship. This is the first of its kinds in the market. The volume provides a useful reference for those who want to know East Asian entrepreneurship and business systems. It also provides many excellent cases and illustrations on the growth of entrepreneurial firms and the rise of branded products in East Asia. Policy makers or scholars who are interested in entrepreneurship, small and medium sized enterprises, Asian business systems, international business, innovation and technology management, economic development, strategic management and East Asian studies would benefit from this volume. The volume contains two parts. The first part is the key concepts associate with entrepreneurship and East Asian firm growth and transformation. The second part presents cases of entrepreneurial firms and their founders in East Asia, including Japan, South Korea, Taiwan, Hong Kong and China. With the handbook, scholars, students and policy makers can grab some basic ideas how entrepreneurs and firms in East Asia compete and survive in the world market and understand why and how East Asia economies can emerge as one of the most dynamic regions in the world. Part I concepts: relating to Entrepreneurship: Guanxi Catching-up strategies Types of entrepreneurship Business System Strategic Management Leadership Part II cases cover variedly from manufacturing to services industries, and specifically including traditional and newly corporations ranging from toys, convenient stores, fast fashion, high-tech, to catering and service. Written by experts in their respective areas, Handbook of East Asia entrepreneurship is an excellent review of theories, policies and empirical evidences on important topics in Entrepreneurship in East Asian economic development. The book is both a superb teaching tool and a valuable handbook in development economics.
Author: Regina S. Baraban
Publisher: John Wiley & Sons
ISBN: 0470250755
Category : Architecture
Languages : en
Pages : 336
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Book Description
An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.
