Catering Products

  • American Chinese Restaurants

    Society, Culture and Consumption, 1st Edition

    Edited by Jenny Banh, Haiming Liu

    With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and…

    Paperback – 2019-09-23
    Routledge

  • A Pinch of Culinary Science

    Boiling an Egg Inside Out and Other Kitchen Tales, 1st Edition

    By Anu Inkeri Hopia, Erik Cyrus Fooladi

    This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday…

    Hardback – 2019-06-26
    CRC Press

  • Cooking as a Chemical Reaction

    Culinary Science with Experiments, Second Edition, 2nd Edition

    By Z. Sibel Ozilgen

    With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with…

    Hardback – 2019-06-24
    CRC Press

  • The Routledge Handbook of Halal Hospitality and Islamic Tourism

    1st Edition

    Edited by C. Michael Hall, Girish Prayag

    The Routledge Handbook of Halal Hospitality and Islamic Tourism provides a greater understanding of the current debates associated with Islamic tourism and halal hospitality in the context of businesses, communities, destinations, and the wider socio-political context. It therefore sheds…

    Hardback – 2019-06-04
    Routledge

  • The Routledge Handbook of Gastronomic Tourism

    1st Edition

    Edited by Saurabh Kumar Dixit

    The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines…

    Hardback – 2019-02-14
    Routledge
    Routledge International Handbooks

  • More Cooking Innovations

    Novel Hydrocolloids for Special Dishes, 1st Edition

    By Amos Nussinovitch, Madoka Hirashima

    Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids…

    Hardback – 2018-10-08
    CRC Press

  • The Routledge Handbook of Festivals

    1st Edition

    Edited by Judith Mair

    In recent times, festivals around the world have grown in number due to the increased recognition of their importance for tourism, branding and economic development. Festivals hold multifaceted roles in society and can be staged to bring positive economic impact, for the competitive advantage they…

    Hardback – 2018-08-22
    Routledge

  • The Shape of Wine

    Its Packaging Evolution, 1st Edition

    By Henry H. Work

    Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers – amphorae, wooden barrels and glass bottles. Henry H. Work…

    Paperback – 2018-07-24
    Routledge
    Routledge Studies of Gastronomy, Food and Drink

  • Food, Wine and China

    A Tourism Perspective, 1st Edition

    Edited by Christof Pforr, Ian Phau

    The growth of the Chinese economy and the emergence of the Chinese middle class have fuelled the rapid expansion of China’s outbound tourism market, with many destinations around the world trying to capitalise on the opportunities created by the growing number of Chinese visitors. This book…

    Hardback – 2018-05-23
    Routledge
    Routledge Studies of Gastronomy, Food and Drink

  • Food and Agricultural Tourism

    Theory and Best Practice, 1st Edition

    By Susan L. Slocum, Kynda R. Curtis

    This book fills a gap in the growing academic discipline of food and agricultural tourism, offering the first multidisciplinary approach to food tourism and the role it plays in economic development, destination marketing, and gastronomic exploration. It provides a comprehensive introduction to the…

    Paperback – 2017-10-26
    Routledge

  • Sustainable Culinary Systems

    Local Foods, Innovation, Tourism and Hospitality, 1st Edition

    Edited by C. Michael Hall, Gossling Stefan

    There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security…

    Paperback – 2017-05-25
    Routledge
    Routledge Studies of Gastronomy, Food and Drink

  • The Consuming Geographies of Food

    Diet, Food Deserts and Obesity, 1st Edition

    By Hillary J. Shaw

    The consumption and distribution of food, as well as its production, has become a major public policy issue over the past few decades; what we eat is no longer merely a private matter but carries significant externalities for wider society.  Its increasing significance within the…

    Paperback – 2017-05-25
    Routledge
    Routledge Studies of Gastronomy, Food and Drink

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