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Author: Ramin Ganeshram
Publisher: Rodale Books
ISBN: 1623362075
Category : Cooking
Languages : en
Pages : 290
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Book Description
A 2015 IACP Cookbook Awards Winner: Children, Youth and Family A curated collection of 150 recipes drawn from the experience and kitchens of young cooks all over America, FutureChefs brings real, cooking-obsessed tweens and teens to the page as relatable characters who span a diverse social and cultural experience. Here, in rich, inspiring detail, is the ethnoculinary America of the future. Veteran journalist and trained chef Ramin Ganeshram has crafted profiles of serious young cooks who run the gamut of experience, ethnic, and socioeconomic backgrounds to create an inspiring prism through which readers might see what's ahead in America's food culture. Whether they've taken to it because of necessity, inspiration, or sheer passion, these are kids, teens, and tweens who are very serious about food. Featuring recipes from young celebrity chefs Logan Guleff, winner FOX's MasterChef Jr, and Kid Chef Eliana de Las Casas, Daniel Hamilton, Alessandra Ciuffo, and Jack Witherspoon from Food Network's Rachael versus Guy, as well as the White House's Healthy Lunchtime Challenge winners Sydney Michael Brown and Haile Thomas. This is a generation more interested in hands-on cooking than ever, but they're lacking material that treats them as a serious part of cooking culture; FutureChefs is the perfect vehicle.
Author: Ramin Ganeshram
Publisher: Rodale Books
ISBN: 1623362075
Category : Cooking
Languages : en
Pages : 290
Get Book Here
Book Description
A 2015 IACP Cookbook Awards Winner: Children, Youth and Family A curated collection of 150 recipes drawn from the experience and kitchens of young cooks all over America, FutureChefs brings real, cooking-obsessed tweens and teens to the page as relatable characters who span a diverse social and cultural experience. Here, in rich, inspiring detail, is the ethnoculinary America of the future. Veteran journalist and trained chef Ramin Ganeshram has crafted profiles of serious young cooks who run the gamut of experience, ethnic, and socioeconomic backgrounds to create an inspiring prism through which readers might see what's ahead in America's food culture. Whether they've taken to it because of necessity, inspiration, or sheer passion, these are kids, teens, and tweens who are very serious about food. Featuring recipes from young celebrity chefs Logan Guleff, winner FOX's MasterChef Jr, and Kid Chef Eliana de Las Casas, Daniel Hamilton, Alessandra Ciuffo, and Jack Witherspoon from Food Network's Rachael versus Guy, as well as the White House's Healthy Lunchtime Challenge winners Sydney Michael Brown and Haile Thomas. This is a generation more interested in hands-on cooking than ever, but they're lacking material that treats them as a serious part of cooking culture; FutureChefs is the perfect vehicle.
Author: Erik Dahlquist
Publisher: Springer
ISBN: 331954263X
Category : Technology & Engineering
Languages : en
Pages : 310
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Book Description
This book focuses on providing an overview of all our available natural resources, considering the sustainability and potential for power generation of each. Energy efficiency prospects of each natural resource are examined in the context of society’s key energy needs- Heating/cooling, Electric Power, Transportation and Industrial Production. Geography, climate and demographics are all discussed as key vectors impacting the comparative opportunities for self-sustenance around the globe. The authors provide in-depth coverage of renewable energy upscale and energy efficiency improvements in industry and society within a historical context, including a keen look at the variable effectiveness of different policy tools that have been used to support the transition away from unsustainable resource use. Finally, suggestions for more sustainable futures are provided, from improved policy measures, to new technological horizons in areas from offshore wind and marine energy to biogas and energy storage.
Author: Vinod Kumar Shukla
Publisher: CRC Press
ISBN: 1000935280
Category : Business & Economics
Languages : en
Pages : 328
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Book Description
This informative volume on the shifting requirements of the hospitality service industry aims to incorporate smart information technology into tourism services. A resource written specifically for tourism service industry professionals, it provides a focused approach to introducing Industry 4.0-related technologies. It explains how artificial intelligence can support a company’s strategy to revolutionize the business by using smart technology most effectively. The chapters explore artificial intelligence, Internet of Things, big data, blockchain, and automation and robotics in the hospitality industry.
Author: Ann Cooper
Publisher: Routledge
ISBN: 1135269483
Category : History
Languages : en
Pages : 291
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Book Description
The history of food is not as straightforward as it may seem. Food isn't just food. It is ritual, tradition and memory. So begins Ann Cooper's groundbreaking new book on the history of sustenance. Cooper, a renowned chef and graduate of New York's famed Culinary Institute of America, expertly guides us from the roots of agriculture in North America through the profound changes initiated by the Industrial Revolution, all the way up to the present day, offering analyses of recent controversies such as Europe's campaign against Frankenstein food and the genetic engineering of plants and animals in the United States. Throughout, Cooper takes both a macro and micro approach, examining the effect politics, technology, war, international trade and agribusiness have had on the world's food supply, as well as the changing social patterns which have made a family meal at the table almost a relic of the past. Did you know? · 80% of chicken has salmonella. · By the year 2010, 95 percent of items bought at the grocery store may be consumed within 20 minutes of getting them home. · Cancer researchers believe that over one third of all future cancers will be diet-related -- roughly the same proportion now attributable to smoking. Passionate, political, informed and engaging, Bitter Harvest is filled with fascinating facts and anecdotes. Cooper offers a comprehensive analysis of the issue of sustainability, arguing persuasively why we must begin to change everything from the way food is shipped to the basic components of our diets. Touching on virtually every aspect of the food culture, Bitter Harvest is a vibrant example of the emergence of the chef as a political voice to be reckoned with. A food manifesto for the new millennium, it is a must-read for anyone concerned with health, nutrition and the future of our planet. You will never look at your dinner plate in quite the same way again.
Author: Tony Baran
Publisher: Author House
ISBN: 1496934571
Category : Cooking
Languages : en
Pages : 185
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Book Description
A Brief Culinary Art History of the Western Chef Avante-Guarde Through the Late 20th Century examines Western cuisine as an art form. The book takes the vantage point of the Chef vanguard from second century AD Rome through the Italian and French Renaissances, modernism, and the emergence of global cuisine in the West during the last half of the twentieth century. The Book also compares cuisine to the other artistic movements with more recognized media during each given time period. The history also defines a cuisine and the difference between a personal Chef's cuisine and ethnic foods or popularly recognized national dishes. Tony Baran, as both a Chef and historian, offers a unique insight to view Chef's and their work in a culinary context from the vantage point of a culinarian and the nuances involved in culinary composition or how Chefs create new dishes and how cooking is elevated to an art form. The twentieth century was a celebration of the art of the immediate: cinema, photography, pop music, and cuisine. During this period, Chefs and their cuisines began to share the media limelight and prestige of other artists. Baran identifies this transformation of the unique recognition of Chefs as authors of their own bodies of culinary work and their influence on Western culture. The history also traces the evolution of the Chef-mentor relationship. The book describes this changing dynamic in European and, later, American history and its impact to Chefs and the critique of diners during their own times and how this impacted the successive generations of emerging culinarians.
Author: Bruno Jossa
Publisher: Routledge
ISBN: 1317963164
Category : Business & Economics
Languages : en
Pages : 313
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Book Description
The notion that there is no alternative to capitalism emerged after the fall of the Berlin Wall and made rapid headway due to increasing economic globalisation. More recently, this belief that there is no viable alternative has held firm despite the financial crisis, high unemployment levels and an ever-increasing gap between rich and poor. However, since the appearance of Benjamin Ward’s seminal 1958 article, economic theorists have been developing a workable alternative: a system of self-managed firms. The core argument outlined in this book is that a well-organised system of producer cooperatives would give rise to a new mode of production and, ultimately, a genuinely socialist society. This argument is developed through three key steps. First, following on from Jaroslav Vanek’s definition, it is argued that a ‘Labour-Managed Firm’, a firm which strictly segregates capital incomes from labour incomes, would implement a new production mode because it would reverse the pre-existing relation between capital and labour. Second, given that a system of these ‘Labour-Managed Firm’ cooperatives would reverse the capital-labour relationship, it is suggested that this would constitute a form of market socialism. Third, it is argued that compared to capitalism a system of producer cooperatives offers a wealth of advantages, including the potential for efficiency gains, the eradication of unemployment and the end of exploitation. Ultimately, this book concludes that self-management could take the place of central planning in Marxist visions for the future.
Author: Tracy Brown Hamilton
Publisher: Rowman & Littlefield
ISBN: 1538111748
Category : Young Adult Nonfiction
Languages : en
Pages : 107
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Book Description
Welcome to the culinary arts field! If you’re interested in a career in culinary arts, you’ve come to the right book. So what exactly do these people do on the job, day in and day out? What kind of skills and educational background do you need to succeed in these fields? How much can you expect to make, and what are the pros and cons of these various fields? Is this even the right career path for you? How do you avoid burnout and deal with stress? This book can help you answer these questions and more. This book, which includes interviews with professionals in the field, covers five main areas of this field that have proven to be stable, lucrative, and growing professions. Chefs Pop-up and traditional restaurant owners Caterers Media and art-related careers Bakers
Author: Claudia Martin
Publisher: Enslow Publishing, LLC
ISBN: 1978506651
Category : Juvenile Nonfiction
Languages : en
Pages : 50
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Book Description
When we think about food, we usually think of three meals: breakfast, lunch, and dinner. What about those yummy afterschool snacks? Readers will learn about the importance of snacks: they aren't just tasty treats to look forward to, but they also help keep us full and satisfied so our blood sugar levels remain level and our metabolism keeps working. From green pancakes to carrot muffins, this book provides students with new and delicious snack ideas.
Author: Luigi Spotorno
Publisher: Luigi Spotorno
ISBN: 9780954843137
Category : Napkin folding
Languages : en
Pages : 202
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Book Description
"Over 80 folds for every occasion, from formal dinners and informal get-togethers to parties, special occasions and corporate events. Perfect for both the catering industry and entertaining at home, Luigi's Language of Napkin Folding shows you how to create a striking and elegant dining table through the art of napkin folding, in simple easy-to-follow steps."--Back cover
Author: Cailein Gillespie
Publisher: Routledge
ISBN: 1136404937
Category : Business & Economics
Languages : en
Pages : 224
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Book Description
Gastronomy is the art and science of good eating and drinking: a concept that extends outwards to embrace wider notions of tradition, culture, society and civilisation. This book provides a rigorous, well researched and much needed treatment of the subject, systematically outlining: * the development of European gastronomic tradition, and the social, economic, philosophical and geographical contexts of change * the experiences, philosophies and relative contributions of great gastronomes, past and present * the interplay of traditional and contemporary influences on modern gastronomy * the relationship between gastronomy and and travel and tourism * salient issues of nutrition, food hygiene and health promotion Taking an all-encompassing look at the subject of gastronomy past, present and future, 'European Gastronomy into the 21st Century' uses example menus and case studies to demonstrate the theory. It also provides an insight into the business arena, using key destination restaurants to illustrate management techniques and marketing issues. Accessible and highly structured, the book guides the reader through its wide-ranging and thought-provoking content.
