Food and Beverage Management 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 business, struggling immigrant parents, and…

    Paperback – 2019-08-10 
    Routledge

  • 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 features new chapters on food ygiene and safety, kitchen…

    Hardback – 2019-07-08 
    CRC Press

  • 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 substantial…

    Hardback – 2019-07-03 
    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 – 2019-06-21 
    CRC Press

  • Slow Tourism, Food and Cities

    Pace and the Search for the "Good Life", 1st Edition

    Edited by Michael Clancy

    Slow Food began in the late 1980s as a response to the spread of fast food establishments and as a larger statement against globalization and the perceived deterioration of modern life. Since then, slow practices have permeated into other areas, including cities and territories and travel and…

    Paperback – 2019-03-05
    Routledge
    Routledge Advances in Tourism

  • Hospitality in Asia

    A New Paradigm, 1st Edition

    By Kaye Chon

    In a rapidly advancing era, a fresh look at the concept of hospitality from socio-cultural perspectives is needed. This book proposes that a new paradigm in hospitality has been developed in Asia due to its unique culture, social values and traditions. Based on Kaye Chon’s extensive field research…

    Paperback – 2019-02-19
    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

  • Alternative Food Politics

    From the Margins to the Mainstream, 1st Edition

    Edited by Michelle Phillipov, Katherine Kirkwood

    Media interest in food has intensified in recent years, leading to a contemporary food landscape where ‘alternative’ food practices are increasingly visible. Concerns that were once exclusively the domain of activist movements motivated by environmental, animal rights, health and anti-corporate…

    Hardback – 2018-12-13
    Routledge
    Critical Food Studies

  • 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

  • Affected Labour in a Café Culture

    The Atmospheres and Economics of 'Hip' Melbourne, 1st Edition

    By Alexia Cameron

    What does it mean to work in the ‘hip’ postmodern economy? This book develops the concept of ‘affected labour’ within Melbourne, Australia. Through the lens of café and bar culture, the book provides an ethnographic investigation into the ways that affect arises, circulates, sticks and dissipates…

    Hardback – 2018-03-20
    Routledge
    Routledge Research in Culture, Space and Identity

  • Animals, Food, and Tourism

    1st Edition

    Edited by Carol Kline

    Food is routinely given attention in tourism research as a motivator of travel. Regardless of whether tourists travel with a primary motivation for experiencing local food, eating is required during their trip. This book encompasses an interdisciplinary discussion of animals as a source of food…

    Hardback – 2018-02-12
    Routledge
    Routledge Research in the Ethics of Tourism Series

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