Catering Products

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 – 2017-10-24 
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

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…

Paperback – 2017-05-24
Routledge
Routledge Studies of Gastronomy, Food and Drink

Edited by Ryzia De Cassia 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…

Paperback – 2017-02-07
Routledge

Edited by Helen Vidgen

Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their…

Paperback – 2016-04-26
Routledge
Routledge Studies in Food, Society and the Environment

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 – 2015-05-26
Routledge

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 – 2014-09-18
CRC Press

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 – 2012-12-17
CRC Press

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 – 2012-12-14
CRC Press

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 – 2012-10-18
CRC Press

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 – 2011-10-11
CRC Press