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Author: Paolo Emilio Bellisario
Publisher:
ISBN: 9781864708424
Category :
Languages : en
Pages : 256
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Book Description
* Over 50 case studies of newest food shops which shows exciting design ideas of branding and interior design* In-depth analysis of best practices in designing food shops This book breaks through the boundaries between 'interior design' and 'graphic design', showing readers the birth of a small commercial space: from logos, packaging, menus, product design to the interior design of space, and even to uniforms, all of which are designed by designers. In addition to displaying space and graphic design through pictures, the book will present readers some interviews from designers. Through their analysis, readers can have a more comprehensive understanding of the features and trends of interior and graphic design of food stores, as well as brand promotion and store operations.
Author: Paolo Emilio Bellisario
Publisher:
ISBN: 9781864708424
Category :
Languages : en
Pages : 256
Get Book Here
Book Description
* Over 50 case studies of newest food shops which shows exciting design ideas of branding and interior design* In-depth analysis of best practices in designing food shops This book breaks through the boundaries between 'interior design' and 'graphic design', showing readers the birth of a small commercial space: from logos, packaging, menus, product design to the interior design of space, and even to uniforms, all of which are designed by designers. In addition to displaying space and graphic design through pictures, the book will present readers some interviews from designers. Through their analysis, readers can have a more comprehensive understanding of the features and trends of interior and graphic design of food stores, as well as brand promotion and store operations.
Author: Jon Steinman
Publisher: New Society Publishers
ISBN: 1550927000
Category : Business & Economics
Languages : en
Pages : 306
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Book Description
Hungry for change? Put the power of food co-ops on your plate and grow your local food economy. Food has become ground-zero in our efforts to increase awareness of how our choices impact the world. Yet while we have begun to transform our communities and dinner plates, the most authoritative strand of the food web has received surprisingly little attention: the grocery store—the epicenter of our food-gathering ritual. Through penetrating analysis and inspiring stories and examples of American and Canadian food co-ops, Grocery Story makes a compelling case for the transformation of the grocery store aisles as the emerging frontier in the local and good food movements. Author Jon Steinman: Deconstructs the food retail sector and the shadows cast by corporate giants Makes the case for food co-ops as an alternative Shows how co-ops spur the creation of local food-based economies and enhance low-income food access. Grocery Story is for everyone who eats. Whether you strive to eat more local and sustainable food, or are in support of community economic development, Grocery Story will leave you hungry to join the food co-op movement in your own community.
Author: Robert Wemischner
Publisher: John Wiley & Sons
ISBN:
Category : Business & Economics
Languages : en
Pages : 346
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Book Description
A comprehensive guide to planning, preparing, marketing, and selling gourmet foods for the takeout market, a natural extension for caterers, food retail stores, and restaurants. This book discusses everything from planning to opening and operating, designing a "store" concept, setting up displays, marketing the food, equiping the kitchen and display area, and training sales and kitchen staff.
Author: Maria Marlowe
Publisher: Fair Winds Press (MA)
ISBN: 1592337554
Category : Cooking
Languages : en
Pages : 275
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Book Description
The Real Food Grocery Guide provides actionable answers to the multitude of nutrition questions that arise during your trips to the grocery store and puts you on a path to a healthy diet and lifestyle.
Author: Linda Bladholm
Publisher: Macmillan + ORM
ISBN: 1250120799
Category : Cooking
Languages : en
Pages : 434
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Book Description
A food lover's guide to all the best ingredients in the traditional foods of India, Pakistan, and Bangladesh. Once upon a time we only had a few choices when it came to fine dining. There was American home-cooked, pretentious French cuisine, practical Italian, and Chinese takeout. These days, Indian restaurants are popping up everywhere, and for good reason. The food is amazing! But how can you replicate the Indian dining experience at home? There are thousands of Indian grocery stores to shop in, but what should you buy? How do you prepare it? That's where this Take It With You guide comes in. With 700 entries and over 200 illustrations, plus traditional stories and personal anecdotes about many of the ingredients unique to Indian cuisine, this guidebook identifies and tells you how to use the vast array of spices, rice, legumes, fruits, vegetables, and prepared foods at over 9,000 Indian grocery stores in America. A bonus section of the author's favorite recipes will help you create delicious, authentic dishes that will satisfy anyone's hunger and sense of adventure.
Author: Kate Bratskeir
Publisher: S&S/Simon Element
ISBN: 1982150068
Category : House & Home
Languages : en
Pages : 144
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Book Description
Reduce your food and packaging waste and lower your carbon footprint with this modern, practical guide to sustainable grocery shopping. Almond milk, oat milk, rice milk—which of the countless nondairy milks available on the market does the least harm to the environment? How do you decode the language on an egg carton? Is it possible to keep a bundle of fresh asparagus from spoiling so. darn. fast? If plastic is so bad, why is it on everything, and what can you do about it? These are just some of the questions A Pocket Guide to Sustainable Food Shopping will help answer. Whether you’re someone who’s been making changes for years or you’re clueless about where to start when it comes to sustainability, this book will teach you how to make a difference. Cutting back on food waste is one of the most impactful ways you can personally help combat climate change. With extra pages for taking notes and a space to perform your own waste audit at home, this book provides the tools to make better choices about what goes into your grocery cart, and how you ultimately treat those items once they’re in your home. You’ll learn some hard-to-swallow facts about the food industry and gain some actionable tips for making the grocery store—and the world—a more ethical place. You’ll become better at reading food labels, getting acquainted with terms you can trust, and recognizing words and phrases to regard with skepticism. You’ll gain the confidence to shop in the bulk section, ask your butcher questions about sourcing, and perhaps finally relieve some of the guilt you feel over the mountain of plastic bags accumulating beneath your sink. If you’re ready to make a change, let’s get to it.
Author: Amy Thielen
Publisher: Clarkson Potter
ISBN: 0307954935
Category : Cooking
Languages : en
Pages : 322
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Book Description
A beautifully written food memoir chronicling one woman’s journey from her rural Midwestern hometown to the intoxicating world of New York City fine dining—and back again—in search of her culinary roots Before Amy Thielen frantically plated rings of truffled potatoes in some of New York City’s finest kitchens—for chefs David Bouley, Daniel Boulud, and Jean-Georges Vongerichten—she grew up in a northern Minnesota town home to the nation’s largest French fry factory, the headwaters of the fast food nation, with a mother whose generous cooking dripped with tenderness, drama, and an overabundance of butter. Inspired by her grandmother’s tales of cooking in the family farmhouse, Thielen moves north with her artist husband to a rustic, off-the-grid cabin deep in the woods. There, standing at the stove three times a day, she finds the seed of a growing food obsession that leads her to the sensory madhouse of New York’s top haute cuisine brigades. But, like a magnet, the foods of her youth draw her back home, where she comes face to face with her past and a curious truth: that beneath every foie gras sauce lies a rural foundation of potatoes and onions. Amy Thielen’s coming-of-age story pulses with energy, a cook’s eye for intimate detail, and a dose of dry Midwestern humor. Give a Girl a Knife offers a fresh, vivid view into New York’s high-end restaurants before returning Thielen to her roots, where she realizes that the marrow running through her bones is not demi-glace but gravy—thick with nostalgia and hard to resist.
Author: Jennifer Lewis
Publisher:
ISBN: 9780692213285
Category : Business & Economics
Languages : en
Pages : 164
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Book Description
Many small food business owners dream of seeing their products on store shelves, but how to get onto those shelves is a mystery. Focused specifically on specialty food businesses that don't have millions of marketing dollars at their disposal, this book unravels that mystery for food entrepreneurs, offering tactical tips, insight, and short stories of entrepreneurs who have been in your place and succeeded. Topics include: * Understanding the wholesale industry and the roles that brokers and distributors play * Pricing products appropriately so that you can grow and make money * In-depth insight into a variety of wholesale food channels, covering what you need to know and how you should approach specialty stores, supermarkets, club stores, and even food service and hospitality * How and why you should support your retailers to ensure you stay on the shelf * Information on labeling regulations and packaging guidelines to ensure your product gets noticed by customers and conforms with FDA requirements * Definitions and explanations of common wholesale and promotional terminology * Creating sales sheets that help your product sell-and samples to help guide you * The role trade shows play and how to make the most of them
Author: Benjamin Lorr
Publisher: Penguin
ISBN: 0553459406
Category : Social Science
Languages : en
Pages : 352
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Book Description
In the tradition of Fast Food Nation and The Omnivore's Dilemma, an extraordinary investigation into the human lives at the heart of the American grocery store What does it take to run the American supermarket? How do products get to shelves? Who sets the price? And who suffers the consequences of increased convenience end efficiency? In this alarming exposé, author Benjamin Lorr pulls back the curtain on this highly secretive industry. Combining deep sourcing, immersive reporting, and compulsively readable prose, Lorr leads a wild investigation in which we learn: • The secrets of Trader Joe’s success from Trader Joe himself • Why truckers call their job “sharecropping on wheels” • What it takes for a product to earn certification labels like “organic” and “fair trade” • The struggles entrepreneurs face as they fight for shelf space, including essential tips, tricks, and traps for any new food business • The truth behind the alarming slave trade in the shrimp industry The result is a page-turning portrait of an industry in flux, filled with the passion, ingenuity, and exploitation required to make this everyday miracle continue to function. The product of five years of research and hundreds of interviews across every level of the industry, The Secret Life of Groceries delivers powerful social commentary on the inherently American quest for more and the social costs therein.
Author: Michael Ruhlman
Publisher: Abrams
ISBN: 1613129998
Category : Social Science
Languages : en
Pages : 372
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Book Description
The New York Times–bestselling author “digs deep into the world of how we shop and how we eat. It’s a marvelous, smart, revealing work” (Susan Orlean, #1 bestselling author). In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket. Using the human story of the family-run Midwestern chain Heinen’s as an anchor to this journalistic narrative, he dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. Grocery examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones. A mix of reportage and rant, personal history and social commentary, Grocery is a landmark book from one of our most insightful food writers. “Anyone who has ever walked into a grocery store or who has ever cooked food from a grocery store or who has ever eaten food from a grocery store must read Grocery. It is food journalism at its best and I’m so freakin’ jealous I didn’t write it.” —Alton Brown, television personality “If you care about why we eat what we eat—and you want to do something about it—you need to read this absorbing, beautifully written book.” —Ruth Reichl, New York Times–bestselling author
