Culinary creation : an introduction to foodservice and world cuisine

 0 Người đánh giá. Xếp hạng trung bình 0

Tác giả: James L Morgan

Ngôn ngữ: eng

ISBN-10: 0080476945

ISBN-10: 0750679360

ISBN-10: 1136412662

ISBN-10: 1136412700

ISBN-10: 1136412719

ISBN-10: 1138432814

ISBN-10: 1281052167

ISBN-10: 661105216X

ISBN-13: 978-0080476940

ISBN-13: 978-0750679367

ISBN-13: 978-1136412660

ISBN-13: 978-1136412707

ISBN-13: 978-1136412714

ISBN-13: 978-1138432819

ISBN-13: 978-1281052162

ISBN-13: 978-6611052164

Ký hiệu phân loại: 647.95 Eating and drinking places

Thông tin xuất bản: Amsterdam ; Boston : Elsevier Butterworth-Heinemann, ©2006.

Mô tả vật lý: 1 online resource (xxii, 370 pages) : , illustrations.

Bộ sưu tập: Khoa học ứng dụng

ID: 271095

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture. * Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu * Introduces the concept of "foodism," a bias that can impair a chef's creativity * Offers comparisons in the history, evolution, and migration of food ingredients and techniques * Includes a CD with recipes from around the world.
Includes bibliographical references (pages 313-318) and index.
Tạo bộ sưu tập với mã QR

THƯ VIỆN - TRƯỜNG ĐẠI HỌC CÔNG NGHỆ TP.HCM

ĐT: (028) 71010608 | Email: tt.thuvien@hutech.edu.vn

Copyright @2024 THƯ VIỆN HUTECH