A01=James Morgan
Aceto Balsamico Tradizionale Di Modena
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Alaskan King Crab
Author_James Morgan
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Category1=Non-Fiction
Category=KNS
commercial
comparative world cuisine analysis
Cook Meat
COP=United Kingdom
Creamy Dressings
cross-cultural food studies
culinary anthropology
culinary education resource
Dash Diet
deep
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dry
Dry Heat
Dry Heat Cooking
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establishment
Fabricated Cuts
Fermented Milk Products
Fish Sauce
Food Cost Percentage
Food ingredient migration
Food ingredient preparation techniques
foodservice
fryer
global gastronomy
Hazard Analysis Critical Control Point
heat
Hospitality industry
international flavour profiles
juice
King Crab
kitchen
KOOS
Language_English
lemon
menu development strategies
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Quick Breads
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Product details
- ISBN 9781138432819
- Weight: 730g
- Dimensions: 178 x 254mm
- Publication Date: 15 Aug 2017
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The wordfoodism is introduced to refer to biases against foods outside your culture.
James L. Morgan is a Cordon Bleu-trained chef who has taught at Arizona State University and The School of Hotel and Restaurant Management, Northern Arizona University.
