Catering Products

  • The Routledge Handbook of Sustainable Food and Gastronomy

    Edited by Philip Sloan, Willy Legrand, Clare Hindley

    The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity…

    Hardback – 2015-05-25
    Routledge

  • Cooking as a Chemical Reaction

    Culinary Science with Experiments

    By Z. Sibel Ozilgen

    Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background…

    Paperback – 2014-09-17
    CRC Press

  • Street Food

    Culture, economy, health and governance

    Edited by Ryzia De Cássia Vieira Cardoso, Michèle Companion, Stefano Roberto Marras

    Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in…

    Hardback – 2014-07-14
    Routledge
    Routledge Studies in Food, Society and the Environment

  • The Consuming Geographies of Food

    Diet, Food Deserts and Obesity

    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…

    Hardback – 2014-04-16
    Routledge
    Routledge Studies of Gastronomy, Food and Drink

  • Wine and Identity

    Branding, Heritage, Terroir

    Edited by Matt Harvey, Leanne White, Warwick Frost

    In an increasingly competitive global market, winemakers are seeking to increase their sales and wine regions to attract tourists.  To achieve these aims, there is a trend towards linking wine marketing with identity. Such an approach seeks to distinguish wine products – whether wine or wine…

    Hardback – 2014-01-08
    Routledge
    Routledge Studies of Gastronomy, Food and Drink

  • The Working Garde Manger

    By Al Meyer

    A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM…

    Paperback – 2012-12-16
    CRC Press

  • Chef's Guide to Charcuterie

    By Jacques Brevery

    Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide…

    Hardback – 2012-12-13
    CRC Press

  • Sustainable Culinary Systems

    Local Foods, Innovation, Tourism and Hospitality

    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…

    Hardback – 2012-11-28
    Routledge
    Routledge Studies of Gastronomy, Food and Drink

  • Edible Structures

    The Basic Science of What We Eat

    By José Miguel Aguilera

    Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells, they have been broken back down into…

    Paperback – 2012-10-17
    CRC Press

  • Molecular Cuisine

    Twenty Techniques, Forty Recipes

    By Anne Cazor, Christine Lienard, Gui Alinat

    Get more recipes, more techniques, more deliciousness! Using methods that may seem more suited to science labs than kitchens, Molecular Cuisine: Twenty Techniques, Forty Recipes unlocks the secrets to the dishes, textures, techniques, and sensations of molecular cuisine. It explores revolutionary…

    Hardback – 2011-10-10
    CRC Press

  • My Molecular Cuisine Kit

    By Anne Cazor, Christine Lienard, Gui Alinat

    It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and…

    Hardback – 2011-08-31
    CRC Press

  • Human Resources in the Foodservice Industry

    Organizational Behavior Management Approaches

    By Dennis Reynolds, Karthikeyan Namasivayam

    Get up-to-date research and innovative management strategiesOrganizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest…

    Paperback – 2007-05-29
    CRC Press

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