Catering Products

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

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

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

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

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

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

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

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

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

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

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

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