Cookery Books
Louisiana State University Press The Vieux Carré
Book SynopsisTells the story of the Vieux Carre cocktail against the evolving backdrop of the ever-rich cocktail culture of New Orleans. Mixologist Walter Bergeron created this distinctive drink in the 1930s. John DeMers tells all that is known of Bergeron’s early life and examines the ingredients and how each of them made its way to the Crescent City.
£16.95
Louisiana State University Press The Absinthe Frappé
Book SynopsisExamines the history of absinthe, its origins, and its influences, culminating in the story of the iconic New Orleans cocktail. Marielle Songy reveals how bartender Cayetano Ferrer invented the concoction and delves into the early days of the drink and its first home, the Old Absinthe House in the Crescent City.
£16.95
University of Pennsylvania Press As American as Shoofly Pie
Book SynopsisCelebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this unique American culture.Trade Review"Weaver seems to have had a ripping good time unmasking the fake Pennsylvania Dutch tourist culture, with its hex signs (bogus) and windmills (faux) and buffets designed to fill up busloads of tourists on a budget. . . . At the same time, Weaver has taken seriously his mission to rediscover the foods of his ancestors, interviewing hundreds of people over 30 years." * NPR's The Salt *"Weaver's book, written in a straightforward, journalistic style, is an important addition to the work surrounding food studies. He incorporates primary documents, including a compilation of important recipes; literature; personal interviews; and historical cookbooks, to report the history and development of the cuisine. This pioneering research lays the groundwork both for further exploration of Pennsylvania Dutch cookery as well as the identification and study of other regional diets that, as a whole, form an American cuisine." * Journal of American Culture *Table of ContentsIntroduction. Deep Fried Meets Dutchified: Food Mirrors the Culture Chapter 1. It Began in Bethlehem Chapter 2. The Hasenpfeffer Dutch: The Urban and Rural Elites Chapter 3. Our Dumpling Culture and the "Swabian Third" Chapter 4. Seimawe: Tourism Reshapes a Food Icon Chapter 5. The Buckwheat Dutch: "We Ain't Towner" Chapter 6. The Creation of the "Amish Table" Chapter 7. The Cabbage Curtain Chapter 8. Waffle Palaces Chapter 9. Consider the Groundhog Chapter 10. The Amish Table Goes Dutch Chapter 11. The Kutztown Folk Festival Chapter 12. New Dutch Cuisine and the Greening of the Amish RECIPES Almond Fingers (Mandelschnidde) Amish Roast (Amische Roascht) Apple Schnitz and Dumplings (Schnitz-un-Gnepp) Apple Schnitz Pie (Ebbelschnitz Boi) Apple Soup for Christmas (Ebbelsupp fer Grischdaag) Baked Potato Fingers (Schpeckgrumbiere odder Grumbiere Schniddlen) Basic Gumbis (Grundrezept fer Gumbis) Beer Cheese Soup (Bierkees Supp) with Ham-and-Cheese Dumplings (Gnepp fun Schunkefleesch-un-Kees) "Boy's Bits" (Buweschpitzle) Bread Crust Pancakes (Gruscht Pannkuche) Bread Soup or Wild Mushroom Casserole (Brodsupp odder Morchelschlupper) Browned Flour Soup (Gereeschte Mehlsupp) Buckwheat Cakes (Buchweetze Pannkuche) Cabbage Dumplings (Grautgnepp) Catfish Gravy and Dried Corn Waffles (Katzefisch un Gedarrte Welschkarn Waffle) Chicken Gravy and Ham Waffles (Hinkel un Schunkefleesch Waffle) Chopped Soup (Gehacktesupp) Christmas Preserve (Grischdaags Siesses) Christmas Shoofly Pie or Honey Shoofly Pie (Grischdaags Riwwelboi odder Hunnich Riwwelboi) Colonel Tilghman Good's Venison Cutlets ('em Kernel Good sei Harsch Schnidde) Dried Corn Pie with Chicken and Saffron (G'darrte Welschkarn Boi mit Hinkelfleesch un Safferich) Dunk Babies Christmas Cookies (Dunke Bobblin) Filling (Fillsel) Fried Potato and Sauerkraut Sandwich or Backet Sandwich (Gebrotne Grumbier Sandwich mit Sauergraut odder Backet Sandwich) Funnel Cake (Drechterkuche) Grated Potato Soup (Geriewwenesupp) "Hairy" Dumplings (Hooriche Gnepp) Hot Bacon Dressing with Eggs (Heese Schpecksass mit Oier) Jenny Lind Pie (Da Jenny Lind ihre Tschintscher-Brod Boi) Lemon-Rice Pie (Lemmon-Reis Boi) Lepp Cakes (Leppkuche) with Glaze Icing (Zucker Glessur) Mock Fish (Blinde Fische) Mock Fish or Rivvel Fish (Blinde Fische odder Riwwelfische) Mock Rabbit (Blinder Haas) Mock Scrapple (Blinder Panhaas) Onion Sauce (Zwiwwelsass) Onion Tart (Zwiwwelkuche) with Cornmeal Crust (Welschkarn Gruscht) Peach and New Potato Stew (Geschmorde Pasching un Neie Grumbiere) Peach and Yellow Tomato Pie (Pasching un Geele Tomats Boi) Peach Schnitz Dumplings (Paschingschnitz Gnepp) Peas and Bacon (Arrebse-un-Schpeck) Pickled Okra with Summer Sausage (Gepickelte Okra mit Summerwarscht) Pit Cabbage (Grundrezept fer Gruwegraut) Pit Cabbage with Pork (Gruwegraut mit Seifleesch) Potato Balls (Grumbiere Balle) Potato Pocket Dumplings with Sorrel Gravy (Grumbiere Mauldasche mit Sauerampel Dunkes) Potato Potpie with Saffron (Grumbiere Botboi mit Safferich) Potpie Dough (Botboi Deeg) Potato Schales (Grumbiere Schales) Punxsutawney Spice Cookies (Punxsutawney Schpeiss-Kichelcher) Sauerkraut (Grundrezept fer Sauergraut) Sauerkraut Half-Moon Pies (Sauergraut Daschekuche odder Halbmund Boi) Shoofly Pie (Melassich Riwwelboi) Sour Marinated Rabbit (Hasenpfeffer) Sour Marinated Rabbit in Hash Browns (Grumbier Gehacktes mit Haasepeffer odder Haasepeffer Haesch) Steamed Yeast Dumplings (Dampfgnepp) Stewed Squirrel with Steamed Dumplings (Geschmorder Eechhaas mit Dampfgnepp) Stuffed Pig Stomach —with Mashed Potato Filling (Seimawe mit Grumbiere Fillsel) —with Meat Filling (Seimawe mit Fleesch Fillsel) Sweet-and-Sour Marinated Shad (Siess-un-Sauere Schaed) Sweet Buckwheat Bread (Siess Buchweetzebrod) Sweet Gribble Pie (Siesse Grippelboi) Thick Milk Pie (Clabber Pie) or Slop Tart (Dickmillich Boi odder Schlappkuche) Trinkle's Lehigh County Corn Pie ('em Joseph Trinkel sei Lechaw Kaundi Welschkarn Boi) Recipes by Category Glossary of Pennsylvania Dutch Food Terms Notes Bibliography Index Acknowledgments
£25.19
John Wiley and Sons Ltd Handbook of Sustainability for the Food Sciences
Book SynopsisMany books on sustainability that have emerged in the last decade have been written for agricultural systems, communities, and business in general. This handbook presents the concept of sustainability as adapted to the food industry.Trade Review“Although the Handbook of Sustainability for the Food Sciences is a guide for food science professionals, it is written in accessible language and will appeal to anyone who cares about food security.” (Research Frontiers, 27 November 2012) “The handbook is comprehensive and solid as a rock. His ability to collect and summarize the literature available on the subject is stunning.” (Crosslands, 2012) Table of ContentsPreface xvii PART I GENERAL CONCEPTS 1 1 Introduction to Sustainability 3 Introduction 3 Sustainability: a term to stay 3 Defining a sustainable company 4 Example of an unsustainable food industry 5 The promoted three dimensions of sustainability 7 Shortcomings of three-dimensional representation 8 A quest for the environment 10 Nonsustainable versus sustainable 10 The nonsustainable food company 10 The sustainable food company 12 Reliance on renewable energy 12 Ingredients and materials from renewable resources 12 Water neutral 13 Net-zero air emissions 13 Biodegradable liquid and solid wastes 14 Is a 100-percent sustainable food company attainable? 15 A short-term approach to sustainability 16 Defining boundaries 16 Differentiating efficiency from sustainability 17 Sustainability from the business point of view 17 Weakness of doing nothing 18 Strengths and opportunities 19 Summary 19 References 20 2 Sustainability and the Environment 23 Introduction 23 The Earth as a system 24 Biogeochemical cycles 25 The carbon cycle 25 The preindustrial cycle 25 The modern carbon cycle 26 The hydrologic cycle 27 The nitrogen cycle 29 Alteration of the nitrogen cycle 30 The oxygen cycle 31 The phosphorus cycle 31 The sulfur cycle 32 Importance of Earth’s ecosystems 32 Natural ecosystems 32 Services provided by natural ecosystems 33 Overexploitation of “common goods” 34 Man-made ecosystems: the food production system 35 Ecological footprint and earth’s carrying capacity 36 Ecological footprint 36 Earth’s carrying capacity 36 Collision of society and economy with the environment 38 The environment 38 Climate change 38 The political aspects of climate change 38 Society 40 Increasing population 40 Rising standards of living 41 Faster lifestyle demands more energy 42 The economy 42 Consumerism 42 Economic system based on growth 43 Summary 43 References 43 3 The Environmental Impact of the Food Supply Chain 47 Food supply chain 47 A food supply chain model 47 Environmental impact of the food supply chain 49 Impact of production of raw materials 49 Agriculture 49 Animal production 61 Fisheries 62 Food ingredients and additives 64 Case of selected additives/ingredients impacts 65 Impact of packaging 68 Impact of processing 68 Electricity and thermal energy 70 Water 70 Solid waste 71 Chemicals used in cleaning and sanitation 71 Impact of distribution 72 Distribution centers 72 Data processing 72 Transportation 73 The refrigerated supply chain 73 Impact of consumption 74 Postconsumption 75 Summary 75 References 75 PART II MANAGEMENT ASPECTS 79 4 Impact Assessment and Intensity Metrics 81 Introduction 81 Life cycle assessment 81 Applications of LCAs 82 Problems associated with LCAs 84 Conducting an LCA using ISO standards 84 Definition of goal and scope 85 Life cycle inventory analysis 87 Allocation 89 Life cycle impact assessment 91 Life cycle interpretation 95 Reporting 95 Single indicators for LCAs 95 Variations of LCAs 96 Well-to-wheel LCA 97 BASF’s eco-efficiency analysis 98 Ecological footprint with spider web diagrams 99 SC Johnson’s GreenList™ 100 Intensity indicators and metrics 100 Indicators applied to the food industry 101 Ecological indicators 101 Process indicators 102 Transportation indicators 103 Institutional indicators 104 Summary 105 References 106 5 Improving Efficiency 109 Efficiency and sustainability 109 Extra temporary step in the sustainability staircase 110 Improving efficiency 111 Creating a long-term “genuine green philosophy” 112 Managing efficiency improvements 113 Starting with efficiency improvements 113 Mapping the operation 113 Defining boundaries 117 Selecting metrics 117 Assessing the current situation 117 Ranking processes according to impacts 117 Identifying the main burdens 119 Starting with the low-hanging fruit instead 119 Efficiency improvements using the Plan-Do-Check-Act cycle 119 Other tools with application in efficiency improvement 120 Lean manufacturing and sustainability 122 Implementing lean in food manufacturing 123 Sharing knowledge with suppliers and customers 124 Integrating sustainability into management systems 124 Environmental management systems 125 EMS and the ISO 14000 family 125 Elements of an EMS 126 Summary 127 References 127 6 Innovating Technology 129 The need for innovation 129 Technology cycles 130 Technology hype cycles 132 Technology push versus demand pull 132 Technology obsolescence 134 Planned obsolescence 135 Innovation and sustainability 135 Summary 136 References 136 7 Environmental Claims and Reporting 137 Environmental claims and declarations 137 Regulations and guidelines 138 Government regulations 138 U.S. Federal Trade Commission rules 138 European Union guidelines 138 The ISO 14020 family 139 Environmental labeling 140 Types of voluntary environmental labeling 140 Sustainability reporting 143 Global Reporting Initiative 143 AccountAbility 1000 series 144 Compliance and food safety in the context of reporting 144 Carbon offsets and emissions trading 145 Carbon offsets 145 Concerns about carbon offsets 147 Emissions trading 147 Summary 148 References 149 PART III WORKING ON THE IMPACTS 151 8 Air Emissions 153 Emissions with local, regional, and global impacts 153 Mobile versus stationary sources 153 Primary and secondary pollutants 154 Emissions with local and regional impact 155 Sulfur dioxide 155 Nitrogen oxides 155 Carbon monoxide 156 Particle matter 157 Volatile organic compounds 158 Ammonia emissions 158 Ground-level ozone 158 Emissions with global impact 160 Greenhouse gases 160 Ozone-depleting substances 163 Emissions inventories 165 Emissions inventories for greenhouse gases 166 Conducting a GHG inventory 166 Calculation of emissions 168 Example of calculation of emissions 170 ISO 14064 172 Reducing emissions 173 Increasing the efficiency of energy utilization 173 Selection of energy sources 173 Reducing emissions from stationary sources 174 Carbon dioxide 174 Nitrogen oxides 174 Sulfur dioxide 175 Particle matter 175 Reducing emissions from processes 176 VOCs 176 Waste and waste treatment 176 By-products of the meat industry 177 Emissions from the use of electricity 178 Emissions from refrigeration 178 Carbon capture and storage 183 Carbon capture 183 Carbon storage 184 Optimizing transportation and logistics 185 Summary 186 References 186 9 Water and Wastewater 189 The water resource 189 Freshwater sources 189 Water aquifers 189 Surface water 191 Interactions of surface water with groundwater 192 Freshwater available for consumption 193 Extraction from aquifers 193 Use of surface water 195 Desalinization 196 Toward a water crisis 198 Water and food production 199 Virtual water 199 Water footprint 200 Water footprint of a nation 200 Water footprint of a business 201 Water footprint of agricultural products 202 Water neutrality 202 Efficiency of water use in food processing 204 Water use in food-processing facilities 205 Strategies for water reduction 206 Minimizing consumption 206 Process water reuse 208 Water recycling 208 Rainwater harvesting 209 Condensate recovery 210 Water replenishment 210 Wastewater treatment 210 Aerobic systems 210 Emissions from aerobic wastewater treatment 211 Advanced water treatment 212 Minimizing solids in wastewater 212 Anaerobic systems 214 The anaerobic process 214 Anaerobic wastewater treatment systems 215 Posttreatment after anaerobic step 217 Engineered natural systems 218 Constructed wetlands 219 Stormwater management 220 Summary 222 References 223 10 Solid Waste 227 Generation of solid waste 227 In fields and farms 229 From food-processing plants 231 During distribution and retailing 231 During consumption 232 Minimizing the impact of solid waste 233 Managing food wastes 233 At processing, distribution, and retail levels 233 At consumer’s level 239 Managing nonfood wastes 239 At the field and farm levels 239 At food-processing plants, distribution, and retail levels 240 At consumer’s level 241 Eco-industrial development 241 Industrial ecology 242 Eco-Industrial parks 243 Eco-industrial networks 243 Summary 243 References 244 11 Energy 247 Energy in a sustainability context 247 Energy and food production 247 Energy sources 248 Energy return on the investment 249 Energy quality 251 Embodied energy 253 Improving energy efficiency of food-processing plants 254 Energy in food-processing plants 254 Steam systems in food-processing plants 255 Direct-fire heating in food processing 256 Opportunities for energy-efficiency improvements 256 Process heat and steam systems 257 Efficiency of mechanical systems 259 Energy monitoring and management 266 Energy efficiency at the building’s level 267 Innovating technology 268 Low carbon and neutral carbon energy 269 Buying “green power” 269 On-site generation of “green power” 270 Energy-generation capacity and capacity factor 271 Solar and wind 272 Landfill gas and biogas 272 Biomass 273 Combined heat and power 274 Efficiency of CHP systems 276 Heat recovery 277 Low-grade heat with a heat pump 277 Low-pressure steam by vapor recompression 278 Applications of recovered heat 279 Absorption refrigeration 279 Summary 280 References 281 12 Packaging 285 Food packaging 285 Materials used in food packaging 285 Glass 286 Metals 286 Aluminum 286 Steel 287 Plastics 287 Paper 289 Textiles 289 Wood 289 Environmental impacts of food packaging 290 The positives 290 The negatives 290 Consumption of nonrenewable feedstocks 290 Impact of renewable feedstocks 291 Energy consumption for each material 292 Water consumption 296 Air, liquid, and solid emissions 297 Generation of postconsumer solid waste 300 Reducing the impact of packaging 301 Relative mitigation of packaging environmental impact 302 Recycling 303 Food safety and recycling 304 Use of reusable packages 306 Biobased polymers for packaging 306 Design for “X” 307 Design for the environment 307 Design for recyclability 308 Design for disassembly 308 Design for transportability 309 Design for minimization 309 Design for shelf life extension 309 Summary 310 References 310 13 Transportation 313 Introduction 313 Transportation modes 314 Indicators of transportation distance 317 Food miles 317 Ton-miles per gallon 317 Transportation efficiency 318 Factors that affect fuel economy 318 Transportation method and energy intensity 320 Transportation from grocery store to consumer’s home 322 Energy intensity in the transportation of food products 323 Refrigerated transport 324 Energy consumption in refrigerated transportation 324 Emissions from transportation 325 Diesel-powered vehicles 325 Air transport 326 Refrigerated transport 327 Impact from refrigerant escape 327 Reducing the impact of transportation 328 Trucks 328 Operational improvements 328 Long combination vehicles 330 Weight reduction and increased volumetric capacity 331 Aerodynamic drag and rolling instance 332 Ships 332 Planes 333 Trains 334 Reducing the impact of refrigerated transport 335 Refrigerant leaks in refrigerated transport 335 Potential technologies for refrigerated transport 336 Absorption cycles using waste heat from truck engines 336 Solar photovoltaic 336 Locally produced versus transported 337 Summary 337 References 338 PART IV FACING THE FUTURE 341 14 A Biobased Economy 343 Introduction 343 The biorefinery 344 Types of biorefineries 344 Biochemical route 347 Thermochemical route 347 Chemicals from sugars 348 Chemicals from syngas 349 Biofuels 351 Bioethanol 351 Biodiesel 353 Biobutanol 354 Biogas 355 Feedstocks for fuels and chemicals 355 Downsides of a biobased economy 357 Summary 358 References 359 15 Conclusions 361 The paradox of industrialized food production 361 The cornerstones of sustainability 361 Energy 362 Water 364 Materials 365 The environment 366 The peaks in the pathway of sustainability 366 Peak oil 366 Peak gas 367 Other peaks 368 Sustainability in the context of declining resources 369 References 370 Index 371
£180.86
Food Alert
Book SynopsisIt is estimated that more than 100 million foodrelated illnesses are recorded in the United States alone each year, from undercooked fastfood hamburgers to chicken contaminated with salmonella. This is a guide to foodborne diseases and how to prevent them.
£33.96
University of Georgia Press The Southern Foodways Alliance Guide to Cocktails
Book SynopsisNearly one hundred easy-to-follow recipes for the home bartender create memorable drinks from everyday ingredients. Milam and Slater share tips on essential tools and glassware and how to stock the home bar, as well as mixing and garnishing techniques.
£29.62
Duke University Press Real Pigs Shifting Values in the Field of Local
Book SynopsisIn Real Pigs Brad Weiss traces the desire for creating "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption.Trade Review"Because each example of food-centered action is fraught with contradictions, ambiguities and paradoxes, Weiss’s descriptions are appropriately rich and multidimensional to portray those complexities. . . . Brad Weiss invites us to hear the voices of the people involved from all directions." -- Paul Durrenberger * Bronislaw Magazine *"While Real Pigs would be scintillating for anyone interested in the recent rise of the local-food movement, for anthropologists who study food, especially in the United States, it should be required reading. It provides a welcome model for how to integrate the production, circulation, and consumption of food into a single analysis. The book is accessibly written and would be appropriate for advanced undergraduate courses on the anthropology of food or economic anthropology and graduate courses on the same topics, as well as those on the anthropology of the United States. It would work well in courses on ethnographic research methods, too, because it provides a laudable example of research across multiple fields as well as an innovative way to highlight research participants’ views." -- Jillian R. Cavanaugh * American Anthropologist *"Real Pigs will be of interest to practitioners who are developing new markets, with its biographical stories of the people who are building the connections and its portrait of how taste is constructed in place. Making pigs local, according to Weiss, involves animal husbandry, marketing strategies, and social networking. Yet he is sensitive to the cosmopolitan values that inform 'locality.' The book will be of interest also to those who are exploring how markets are built and sustained over time, and how complex relationships support often precarious niche markets and foodways." -- Sarah J. Martin * Journal of Agriculture, Food Systems, and Community Development *"Weiss’s ethnography is genuinely readable and, without intending to insult the ethnographer as to the intricacy of his craftsmanship, Real Pigs makes an ideal text through which to engage with undergraduates. Written in plain English, introducing holistic ethnography, participant-observation and ethnographic interviews, the theory is neither overwhelming nor underwhelming in measure." -- Adele Millard * Anthropological Forum *"While much has been written about food systems and small-scale agriculture, Real Pigs is a striking portrait of contemporary debates about food systems from the perspectives of those mostly deeply engaged in one particular system." -- Ashley Stinnett * American Ethnologist *"Ethnography can show how the things people think of as natural are shaped by history, politics, and culture. This is probably most difficult when the ethnographer is working in their own society and when their readers are most likely going to be the natives themselves. The fact that Weiss mostly succeeds in this challenge is one of the most remarkable aspects of this book. . . . Essential reading for food studies scholars, as well as for anthropologists interested in some of the more interesting recent theoretical debates noted above." -- David Beriss * Journal of Anthropological Research *Table of ContentsPreface vii Acknowledgments xiii Introduction 1 1. Pigs on the Ground 21 Profile: Eliza MacLean Profile: John O'Sullivan 2. Pigs in a Local Place 59 Profile: Sarah Blacklin Profile: Jennifer Curtis 3. Heritage, Hybrids, Breeds, and Brands 107 Profile: Will Cramer Profile: Ross Flynn 4. Pigs in Parts 155 Profile: Kevin Callaghan 5. A Taste for Fat 187 Profile: Vimala Rajendran Profile: Sam Suchoff 6. Farm to Fork, Snout to Tail 219 Conclusion. Authentic Connections 243 Notes 255 References 265 Index 277
£80.10
Duke University Press Real Pigs
Book SynopsisIn Real Pigs Brad Weiss traces the desire for creating "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption.Trade Review"Because each example of food-centered action is fraught with contradictions, ambiguities and paradoxes, Weiss’s descriptions are appropriately rich and multidimensional to portray those complexities. . . . Brad Weiss invites us to hear the voices of the people involved from all directions." -- Paul Durrenberger * Bronislaw Magazine *"While Real Pigs would be scintillating for anyone interested in the recent rise of the local-food movement, for anthropologists who study food, especially in the United States, it should be required reading. It provides a welcome model for how to integrate the production, circulation, and consumption of food into a single analysis. The book is accessibly written and would be appropriate for advanced undergraduate courses on the anthropology of food or economic anthropology and graduate courses on the same topics, as well as those on the anthropology of the United States. It would work well in courses on ethnographic research methods, too, because it provides a laudable example of research across multiple fields as well as an innovative way to highlight research participants’ views." -- Jillian R. Cavanaugh * American Anthropologist *"Real Pigs will be of interest to practitioners who are developing new markets, with its biographical stories of the people who are building the connections and its portrait of how taste is constructed in place. Making pigs local, according to Weiss, involves animal husbandry, marketing strategies, and social networking. Yet he is sensitive to the cosmopolitan values that inform 'locality.' The book will be of interest also to those who are exploring how markets are built and sustained over time, and how complex relationships support often precarious niche markets and foodways." -- Sarah J. Martin * Journal of Agriculture, Food Systems, and Community Development *"Weiss’s ethnography is genuinely readable and, without intending to insult the ethnographer as to the intricacy of his craftsmanship, Real Pigs makes an ideal text through which to engage with undergraduates. Written in plain English, introducing holistic ethnography, participant-observation and ethnographic interviews, the theory is neither overwhelming nor underwhelming in measure." -- Adele Millard * Anthropological Forum *"While much has been written about food systems and small-scale agriculture, Real Pigs is a striking portrait of contemporary debates about food systems from the perspectives of those mostly deeply engaged in one particular system." -- Ashley Stinnett * American Ethnologist *"Ethnography can show how the things people think of as natural are shaped by history, politics, and culture. This is probably most difficult when the ethnographer is working in their own society and when their readers are most likely going to be the natives themselves. The fact that Weiss mostly succeeds in this challenge is one of the most remarkable aspects of this book. . . . Essential reading for food studies scholars, as well as for anthropologists interested in some of the more interesting recent theoretical debates noted above." -- David Beriss * Journal of Anthropological Research *Table of ContentsPreface vii Acknowledgments xiii Introduction 1 1. Pigs on the Ground 21 Profile: Eliza MacLean Profile: John O'Sullivan 2. Pigs in a Local Place 59 Profile: Sarah Blacklin Profile: Jennifer Curtis 3. Heritage, Hybrids, Breeds, and Brands 107 Profile: Will Cramer Profile: Ross Flynn 4. Pigs in Parts 155 Profile: Kevin Callaghan 5. A Taste for Fat 187 Profile: Vimala Rajendran Profile: Sam Suchoff 6. Farm to Fork, Snout to Tail 219 Conclusion. Authentic Connections 243 Notes 255 References 265 Index 277
£25.19
Library of Congress,U.S. American Feast
Book Synopsis
£18.66
Seagull Books London Ltd Of Morsels and Marvels
Book SynopsisFor many, cooking is simply the mechanical act of reproducing standard recipes. To Maryse Condé, however, cooking implies creativity and personal invention, on par with the complexity of writing a story. A cook, she explains, uses spices and flavors the same way an author chooses the music and meaning of words. In Of Morsels and Marvels, Condé takes us on a literary journey around places she has travelled to in India, Indonesia, and South Africa. She highlights the tastes and culinary traditions that are fascinating examples of a living museum. Such places, Condé explains, provide important insights into lesser-known aspects of contemporary life. One anecdote illustrates what becomes of the standard Antillean dishes of fish stew and goat curry by two Antilleans who own a restaurant in Sydney, Australia. Cuisine changes not only according to the individual cook but also adapts to foreign skies under which it is created. The author also recounts personal memories of her lifelong relat
£19.00
University of Tennessee Press Religion and Wine Cultural History Wine Drinking
Book Synopsis
£17.56
MP-OSU Oregon State Universi Pacific Northwest Cheese A History
Book SynopsisIn this rich and engaging history, Tami Parr shows how regional cheesemaking found its way back to the farm. It’s a lively story that begins with the first fur traders in the Pacific Northwest and ends with modern-day small farmers in Oregon, Washington, and Idaho.
£18.36
Texas Tech Press,U.S. Truly Texas Mexican A Native Culinary Heritage
Book Synopsis
£22.46
John Wiley & Sons Inc Ethics and Corporate Social Responsibility in the
Book SynopsisEthics and Corporate Social Responsibility in the Meetings and Events Industry is a comprehensive roadmap that prepares event professionals for the economic, environmental, and social challenges ahead, and transforms the industry for the long run. This timely text inspires us to view Corporate Social Responsibility, ethics, and sustainability as no longer just best practices, but as business standards. With its practical tools and insights, readers are compelled to build an industry where meetings and events contribute positively and ethically to communities and cultures. Ethics and Corporate Social Responsibility in the Meetings and Events Industry presents a wide range of topics, bringing insights from environmental science to corporate responsibility.Intended to build sustainable leaders in the industry, this book offers the knowledge to get started and the momentum to continue.Table of ContentsForeword vii Series Editor Foreword xi Preface xiii Acknowledgments xvii CHAPTER 1 Introduction to Corporate Social Responsibility and Ethics 3 CHAPTER 2 Business Ethics and the Meetings and Events Industry 29 CHAPTER 3 Strategies for Sustainable Meetings 49 CHAPTER 4 Social Responsibility and Culture 73 CHAPTER 5 Meetings, Events, and Environmental Science 93 CHAPTER 6 Shared Value and Strategic Corporate Responsibility 117 CHAPTER 7 Communication, Marketing, and Public Relations 141 CHAPTER 8 Sustainable Supply Chains for Meetings and Events 163 CHAPTER 9 Sustainability Measurement and Evaluation 189 CHAPTER 10 Sustainability Reporting for Meetings and Events 217 CHAPTER 11 Risk Management and Legal Considerations 247 CHAPTER 12 Backcasting and Scenario Planning for a Sustainable Meetings and Events Industry 269 Glossary 291 Index 297
£80.70
John Wiley & Sons Inc Catering Management
Book SynopsisAn essential, comprehensive, and up-to-date guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more.Table of ContentsPreface vii Acknowledgments ix Chapter One Historical Banqueting 1 Chapter Two Styles of Catering Operations 25 Chapter Three Catering Business Development 51 Chapter Four Catering Sales and Marketing and Digital Support 65 Chapter Five Catering-Menu Program 101 Chapter Six Food-and-Beverage Operational Controls 121 Chapter Seven Catering-Menu Pricing and Controls 139 Chapter Eight Catering-Menu Design 161 Chapter Nine Catering Beverage Management 191 Chapter Ten Quality-Service and Standards Training 205 Chapter Eleven Managing Catering Equipment 221 Glossary 239 Endnotes 247 Bibliography 249 Index 251
£67.40
John Wiley & Sons Inc Pressure Cookers For Dummies
Book SynopsisThe stress-free way to cook under pressure In today''s hurry-up society, pressure cooking is an attractive means of preparing consistent, convenient everyday meals. Increasing health concerns coupled with a continuously rising cost of living have made pressure cooking more popular as a way to save money and eat healthier at home. This revised edition of Pressure Cookers For Dummies includes all new recipes and refreshed content. Pressure Cookers For Dummies gives you the lowdown on the different pressure cooker options that are available to make sure you get the pressure cooker best equipped to suit your needs. It includes delicious recipes for dishes such as soups, chilis, and stews; roasts and poultry; rice dishes; beans; vegetables; and desserts, jams, and compotes. It also offers a wealth of recipes for those on vegan, vegetarian, gluten-free, and lactose-free diets. Pressure Cookers For Dummies offers tips on adapting your favorite recipes for the pTable of ContentsIntroduction 1 Part I: Stress-Free Cooking under Pressure 7 Chapter 1: Cooking with Pressure 101 9 Chapter 2: The Pressure Cooker: Fact versus Fiction 15 Chapter 3: Exploring Modern Pressure-Cooker Options to Find What You Like Best 23 Part II: Making the Best and Safest Use of Your Pressure Cooker 39 Chapter 4: Understanding How Pressure Cookers Work 41 Chapter 5: Pressure Cooking Basics from Start to Finish 55 Chapter 6: From the Pot to the Pressure Cooker 75 Part III: Preparing Delicious Recipes in Your Pressure Cooker 91 Chapter 7: Spoon Foods: Stocks, Soups, and Great Grain Dishes 93 Chapter 8: Fork-Tender Stews 119 Chapter 9: Enjoying Roasts and Prime Poultry Any Day of the Week 135 Chapter 10: Dried Beans and the Pressure Cooker: A Match Made in Heaven! 151 Chapter 11: Vegetables: Nature’s Nourishing Bounty 175 Chapter 12: Dynamite Desserts and Fabulous Fruits 193 Chapter 13: Recipes for Special Diets 209 Part IV: The Part of Tens 231 Chapter 14: Ten Problems and How to Handle Them 233 Chapter 15: Ten Tips for Great Pressure Cooking 239 Part V: Appendixes 245 Appendix A: Recommended Cooking Times Under Pressure 247 Appendix B: Metric Conversion Guide 253 Index 255
£14.39
John Wiley & Sons Inc Marketing Your Event Planning Business
Book SynopsisPractical, prescriptive advice on successfully marketing your event planning business Recent years have been tough on the event planning industry. The terrorist attacks of September 11, 2001, economic downturns, wars, and SARS have all negatively impacted the business.Table of ContentsAcknowledgements xv Preface xvii Part 1: Marketability 1 Chapter 1:Making Yourself Marketable 3 Target Your Talents 4 Distinguish Yourself and Your Company 10 Manage Your Reputation 16 Chapter 2:Acquiring Areas of Expertise 19 1. Business Development 28 2. Creative Design 30 3. Event Management 32 4. On-Site Production 34 5. Acquiring Expertise 35 Chapter 3:Creating Your Niche 51 Meeting a Need 53 Specialty Market 56 Income Driven 59 Emotional Hot Buttons 62 Specialized Expertise 64 Part 2: Market Development 67 Chapter 4:Defining Your Objective—Who Is Your Client? 69 Visualization 72 Research 74 Development 75 Planning 75 Execution 77 Reconciliation 77 Chapter 5:Targeting Your Talents 81 Matching Your Talents to Your Advance 85 Chapter 6:Customizing Customer Service Requirements 99 Expectation 102 Excel 104 Embrace 105 Enlighten 107 Educate 109 Enrich 111 Energize 112 Excite 113 Environment 115 Employees 116 Efficiency 118 Evaluate 120 Ethics and Etiquette 122 Part 3: Marketing Endeavors 125 Chapter 7:Marketing to Your Audience 129 Lots of Energy 130 A Platform 132 A Strong Hook 134 Sharp Focus 135 Marketing Opportunities 136 Chapter 8:Soliciting Sales: Innovative Ideas 147 Creating Sales Opportunities in Unconventional Ways 150 Bring About an Emotional Response 153 Captivating a Client with Creative Concepts 158 Chapter 9:The Value of Diversification 161 Widening Your Existing Client Base 164 Expanding Your Market 167 Generating New Income Sources 169 Chapter 10: Going Out on Your Own— Costs and Benefits 175 Personal and Professional Independence 176 Financial Freedom 177 Unlimited Authority 178 Costs and Benefits of Going Out on Your Own 179 Conclusion 205 Appendix A:Leading Internationally Recognized Industry Certifications 209 Appendix B:Industry Associations and Councils 215 Appendix C:Industry Magazines, Books, Online Publications and Resources 219 Appendix D:Industry Conferences, Congresses, Trade Shows and Award Shows 223 Appendix E:Sample Creative Concepts 225 Sample A: Concept for Corporate Event 225 Sample B: Concept for a Fundraising Event 229 Sample C: Concept for a Theme Event 235 Index 241
£17.84
John Wiley & Sons Inc American Regional Cuisine
Book SynopsisAmerican Regional Cuisine, Third Edition combines history, anthropology, and cuisine into a clear and comprehensive resource for the American Regional course. Its menu-driven approach makes this book unique in the marketplace, providing unparalleled value to culinary-arts students.Table of ContentsIntroduction vAcknowledgments viiiThe Cuisine of New England 2The Cuisine of the Mid-Atlantic 44The Cuisine of the South 86Floribbean Cuisine 132Louisiana’s Cajun and Creole Cuisines 172The Cuisine of the Central Plains 214Texas and Tex-Mex Cuisine 252The Cuisine of the Southwest and the Rocky Mountain Region 304The Cuisine of California 348The Cuisine of the Pacific Northwest 386The Cuisine of Hawaii 430Basic Culinary Vocabulary 469Sustainability Key Terms 474References 481Index 482
£80.75
John Wiley and Sons Ltd The Good Parenting Food Guide
Book SynopsisThe Good Parenting Food Guide offers straightforward advice for how to encourage children to develop a healthy, unproblematic approach to eating.Trade Review"It is a must for parents of fussy eaters, those who worry about their children’s weight and those who just have a nagging sense that they could do better on the nutrition front. Jane gently but firmly makes the point that our attitude to eating and to food as mothers and care givers, will directly affect our children’s eating habits for the rest of their lives. It’s a wake up call to ensure that the whole family eats better and it is all the better for having been written by a non perfectionist mum of two who just happens to be a Professor of Health Psychology at the University of Surrey." Families, Fife, April 2014Table of ContentsIntroduction ix Facts and theories 1 1. What is healthy eating? 3 2. How do we learn to like the food we like? 22 3. What does food mean to us and what role does it play in our lives? 37 4. Why are eating habits so hard to change? 52 5. Overweight and obesity: prevalence, consequences, and causes 67 6. Overweight and obesity: prevention and treatments 85 7. Eating disorders: prevalence, consequences, and causes 96 8. Eating disorders: prevention and treatments 116 Tips and reality 133 9. “I don’t have time to cook” 135 10. “My child won’t eat a healthy diet” 161 11. “My child watches too much TV”: tips for being more active 174 12. “My child eats too much” 187 13. “My child won’t eat enough” 196 14. “My child thinks they are fat” 206 15. Take home points 216 Recommended reading 218 References 220 Index 225
£16.16
John Wiley and Sons Ltd Wine Faults and Flaws
Book SynopsisThe book will comprise a detailed examination of faults and flaws that can impact upon the quality of wines. There are some faults that render wines unsaleable and undrinkable and others that have a negative effect upon quality and enjoyment. Each fault is discussed as follows: 1. What it is, in basic terms 2.Table of ContentsACKNOWLEDGMENTS PREFACE INTRODUCTION CHAPTER 1 Faults, Flaws, Off-Flavours, Taints, and Undesirable Compounds 1.1 Introduction 1.2 Advances in wine technology in recent decades 1.3 Changes in markets and the pattern of wine consumption in recent decades 1.4 The possible impact of some fault compounds upon human health 1.5 Sulfur dioxide and other possible allergens 1.6 Faults and taints 1.7 Distinguishing between faults and flaws 1.8 Sensory detection (perception) thresholds and sensory recognition thresholds 1.9 Consumer Rejection Thresholds (CRTs) 1.10 Basic categories of wine faults 1.11 Flaws 1.12 The incidence of wine faults 1.13 'Faulty' wines that exude excellence 1.14 Final reflections CHAPTER 2 Wine Tasting 2.1 Introduction 2.2 Anosimics, the Fatigue Effect, and Supertasters 2.3 Tasting conditions, equipment and glassware 2.4 The use of a structured tasting technique, and detection of faults 2.5 Appearance 2.6 Nose 2.7 Palate 2.8 Assessment of Quality 2.9 Assessment of Readiness for drinking/potential for ageing 2.10 Grading wine – the award of points 2.11 Blind tasting 2.12 Final reflections CHAPTER 3 Chloroanisoles, Bromoanisoles, Halophenols 3.1 Introduction 3.2 Haloanisole contaminations in the food, drinks, water, and pharmaceutical industries 3.3 Haloanisole contamination of wines 3.4 The economic and reputational costs to wine producers and the wine industry 3.5 Sensory characteristics and detection of haloanisoles in wine 3.6 The haloanisoles responsible and their detection thresholds 3.7 The formation pathways of haloanisoles from halophenols 3.8 Contamination of cork with TCA and other chloroanisoles 3.9 The cork industry in the dock 3.10 The cork industry begins to address the issues 3.11 The cork industry’s recent initiatives for haloanisole prevention and extraction 3.12 Winery and cooperage sources of haloanisole contamination in wines 3.13 Laboratory analysis for TCA and other haloanisoles in corks and wine 3.14 Prevention of haloanisole contamination of wineries and wines 3.15 Treatment of wines contaminated with haloanisoles 3.16 Chlorophenols and bromophenols as taints 3.17 'Musty' taints unrelated to halophenols and haloanisoles. 3.18 Final reflections CHAPTER 4 Brettanomyces (Dekkera) and Ethyl phenols 4.1 Introduction 4.2 Background and history 4.3 The Brett Controversy 4.4 Sensory characteristics, and detection of Brettanomyces related compounds in wine 4.5 The origins of Brettanomyces and formation of related compounds in wines 4.6 The danger periods and favourable conditions for the growth of Brettanomyces 4.7 Why are Brettanomyces related compounds found mostly in red wines? 4.8 Prevention – Formulation and implementation a Brett Control Strategy. 4.9 Laboratory Analysis for Brettanomyces and volatile phenols 4.10 Treatment of affected wines 4.11 What the future might hold for microbiological methods to inhibit Brettanomyces? 4.12 Final reflections CHAPTER 5 Oxidation, Premox and Excessive Acetaldehyde 5.1 Introduction 5.2 Oxidation in must and wine 5.3 Sensory characteristics and detection of excess acetaldehyde and oxidation in wine 5.4 Deliberately oxidised and highly oxygenated wines 5.5 Metal ions and substrates for oxidation 5.6 Enzymatic oxidation 5.7 Chemical oxidation 5.8 Microbial oxidation 5.9 Acetaldehyde 5.10 Sotolon 5.11 Oxygen management in winemaking 5.12 Oxygen uptake during cellar operations 5.13 Containers and closures 5.14 Pinking 5.15 Premature oxidation (Premox) 5.16 Prevention of excess acetaldehyde and oxidation 5.17 Additions of ascorbic acid – antioxidant or oxidising agent? 5.18 Laboratory analysis 5.19 Treatments 5.20 Final Reflections CHAPTER 6 Excessive sulfur dioxide, volatile sulfur compounds and reduced aromas 6.1. Introduction 6.2 The presence and role of sulfur, sulfur dioxide, sulfite and sulfate in wine production 6.3 Excessive sulfur dioxide 6.4 Oxygen management in winemaking 6.5 Reduction in wine – positive and negative 6.6 Hydrogen sulfide 6.7 Prevention of hydrogen sulfide formation 6.8 Treatment for hydrogen sulfide in wine 6.9 Laboratory analysis for sulfur dioxide, hydrogen sulfide and volatile sulfur compounds 6.10 Final reflections CHAPTER 7 Excessive volatile acidity and ethyl acetate 7.1 Introduction 7.2 Volatile acidity and ethyl acetate 7.3 The controversy of high levels of volatile acidity 7.4 Fixed acids and volatile acids 7.5 Sensory characteristics and detection of volatile acidity 7.6. Legal limits 7.7 Acetic acid bacteria 7.8 Production of acetic acid in wine 7.9 Ethyl acetate 7.10 Prevention of excessive volatile acidity and ethyl acetate. 7.11 Laboratory analysis 7.12 Treatments 7.13 Final reflections CHAPTER 8 Atypical ageing (ATA) – sometimes called Untypical ageing (UTA) 8.1 Introduction 8.2 The Atypical Ageing Controversy 8.3 The causes of Atypical Ageing and formation pathways 8.4 Sensory detection 8.5 Laboratory detection 8.6 The main viticultural causes of ATA. 8.7 Prevention 8.8 Treatments 8.9 Final reflections CHAPTER 9 Fermentation in bottle 9.1 Introduction 9.2 Sensory detection 9.3 Alcoholic fermentation in bottle 9.4 Malolactic fermentation (MLF) in bottle. 9.5 Prevention – preparing wine for bottling and the bottling process 9.6 Treatment 9.7 Final reflections CHAPTER 10 Hazes 10.1 Introduction 10.2 Protein haze 10.3 Microbial hazes 10.4 Metal hazes CHAPTER 11 Lactic acid bacteria related faults 11.1 Introduction to lactic acid bacteria 11.2 Lactic acid bacteria and their natural sources 11.3 Malolactic fermentation (MLF) 11.4 Undesirable aromas, off-flavours and wine spoilage caused by Lactic Acid Bacteria 11.5 Prevention of lactic acid bacteria related faults 11.5 Analysis 11.6 Final reflections CHAPTER 12 Smoke taint and other airborne contaminations 12.1 Introduction 12.2 Smoke taint compounds in the atmosphere 12.3 Critical times in the growing season and duration of exposure for smoke taint to impact 12.4 The volatile phenols responsible for smoke taint; their odours and flavours and sensory detection thresholds 12.5 Smoke taint in wines 12.6 Other sources of guaiacol and 4-methyl-gauaiacol in wines 12.7 Laboratory Testing 12.8 Prevention of development of smoke related volatile phenols from affected grapes 12.9 Treatments. 12.10 Other airborne contaminations 12.11 Final reflections CHAPTER 13 Ladybeetle and brown marmorated stink bug taints 13.1 Introduction 13.2 Methoxypyrazines 13.3 Ladybeetles (also known as ladybirds and ladybugs) 13.4 Brown marmorated stink bug (Halyomorpha halys) taint 13.5 Final reflections CHAPTER 14 Sundry faults, contaminants, including undesirable compounds from a health perspective and flaws due to poor balance 14.1 Mycotoxins, particularly Ochratoxin A 14.2 Dibutyl phthalate and other phthalates 14.3 Ethyl Carbamate 14.4 Biogenic amines 14.5 Ethyl sorbate and sorbyl alcohol (geraniol) off-odours 14.6 Paper-taste 14.7 Plastic taints – styrene 14.8 Indole 14.9 Geosmin 14.10 2-bromo-4-methylphenol – iodine, oyster taste 14.11 Heat damage 14.12 Matters of balance 14.13 Final reflections CHAPTER 15 Faults or not? TDN and tartrate crystals 15.2 Tartrate deposits 15.3 Final reflections CHAPTER 16 Must correction, wine correction and alcohol reduction using membrane technologies 16.1 Introduction 16.2 Membrane processes used in the wine industry 16.3 Clarification 16.4.3 Cross-flow micro filtration 16.5 Membrane Fouling 16.6 Must correction, wine correction and alcohol reduction using membrane technologies. 16.7 Fault correction 16.8 Wine stabilisation and pH adjustment by electrodialysis 16.9 Final redlections CHAPTER 17 The impact of container and closure upon wine faults 17.1 Introduction 17.2 Glass bottles 17.3 Bottle closures 17.4 The maintenance of adequate fee and molecular SO2 in bottled wine. 17.5 Natural Cork 17.6 Technical corks, including agglomerated corks 17.7 Diam cork closure 17.8 Synthetic closures 17.9 Screwcaps 17.10 VINOLOK 17.11 Some advantages and disadvantages of various closure types 17.12 The bottling operation 17.12 PET bottles. 17.13 Cans 17.14 Bag-in-box 17.15 Final reflections CHAPTER 18 Best practice for fault and flaw prevention 18.1 The wine industry 18.2 HACCP 18.3 Standard operating procedures (SOPs) 18.4 Traceability 18.5 Winery design 18.6 Cleaning and sanitation 18.7 Good practice winemaking procedures to avoid spoilage, faults and flaws. 18.8 The use of oenological additions and processing aids 18.9 Routine wine analysis 18.10 Final, final reflections References APENDIX BIBLIOGRAPHY GLOSSARY USEFUL WEBSITES
£98.96
John Wiley & Sons Inc Supervision in the Hospitality Industry
Book SynopsisSupervision in the Hospitality Industry, Ninth Edition, is a comprehensive primer designed for beginning leaders, new supervisors promoted from an hourly job, and students planning for careers in the hospitality industry. Covering each essential aspect of first-line supervision, this market-leading textbook helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff. Topics include planning and organizing, communication, recruitment and team building, employee training, performance effectiveness, conflict management, and more. The text's unique approach to leading human resources combining fundamental leadership theory and the firsthand expertise of hospital industry professionals enables readers to master concrete, results-driven leadership methods and overcome the everyday challenges faced in the real world. Principles of good leadership and supervision are presented in clear, easy-to-understand language and are reinforced by numerous examples, case studies, discussion questions, and activities. The ninth edition of Supervision in the Hospitality Industry remains the ideal text for students and practitioners alike, delivering a basic yet comprehensive knowledge of the different elements of the supervisor's job while helping develop the leadership qualities needed to succeed as a hospitality professional.Table of ContentsPreface ix Chapter 1 The Supervisor as Manager 1 The Supervisor’s Role 2 Leading Yourself 3 Functions of Management 13 Theories of People Management 16 Managerial Skills 19 Tips for New Supervisors 23 How to Lead Yourself 24 Chapter 2 The Supervisor as Leader 29 Characteristics of Leaders 29 The Nature and Foundations of Leadership 31 Choosing a Leadership Style 33 Developing Your Own Style 40 Ethics 43 The Supervisor as Mentor 44 Chapter 3 Planning, Organizing, and Goal Setting 51 The Nature of Planning 52 Types of Plans and Planning 56 Planning for Change 63 Planning Your Own Time 69 Organizing for Success 73 Chapter 4 Communicating Effectively 79 The Importance of Good Communication 79 Why Communication is So Important 82 Obstacles to Good Communication 83 Listening 90 Directing People at Work 95 Business Writing 102 Meetings 103 Chapter 5 Equal Opportunity Laws and Diversity 107 Equal Opportunity in the Workplace 108 Equal Employment Opportunity Laws 109 EEO Laws and the Hiring Process 112 Equal Opportunity in the Workplace: What Leaders Need to Know 114 Diversity 114 Why Does Cultural Diversity Matter? 117 How to Increase Personal Awareness 118 How to Recognize and Practice Cross-Cultural Interaction 118 Leading Cultural Diversity in the Workplace 120 Establishing a Diversity and Inclusion Program 122 Managing Diversity Issues Positively 122 Chapter 6 Recruitment, Selection, and Orientation 127 The Labor Market 127 Determining Labor Needs 132 Recruiting 137 Selecting the Right Person 144 Negligent Hiring 155 Orientation 155 Chapter 7 Performance Effectiveness 163 Performance Improvement 163 Performance Standards 164 What a Good Performance Standard System Can Do 165 Setting Up a Performance Standard System 167 Implementing a Performance Standard System 175 Essentials of Performance Evaluation 177 Making the Evaluation 180 The Appraisal Interview 187 Follow-Up 190 Legal Aspects of Performance Evaluation 191 Chapter 8 Motivation 197 Employee Expectations and Needs 197 Motivation 202 Theories of Motivation 204 Applying Theory to Reality: Limiting Factors 209 Building a Positive Work Climate 212 Focus: The Individual 213 Motivational Methods 215 Focus: The Job—Providing an Attractive Job Environment 220 Focus: The Leader 222 Chapter 9 Supervising Teams, Team Building, and Coaching 227 What is a Team? 227 Working Together 228 Building Teams 234 Installing Performance Effectiveness (PE) 238 Empowering Employees 241 Overcoming Team Challenges 242 Coaching 243 Chapter 10 Employee Training and Development 251 Importance of Training 251 Who Will Do the Training? 256 How Employees Learn Best 257 Developing a Job-Training Program 259 Retraining 268 Overcoming Obstacles to Learning 269 Turnover and Retention 271 Chapter 11 Conflict Management, Resolution, and Prevention 277 What is Conflict? 277 Conflict Management 280 Conflict Resolution 283 Workplace Violence 286 Conflict Prevention 287 Chapter 12 Discipline 291 Essentials of Discipline 291 Approaches to Discipline 296 Administering Discipline 300 Termination 305 Employee Assistance Programs 312 Employee Safety 313 Harassment 314 The Supervisor’s Key Role 318 Chapter 13 Decision Making and Control 323 Decision Making 323 How to Make Good Decisions 326 Problem Solving 330 Building Decision-Making Skills 337 Controlling 338 Chapter 14 Delegating 345 What Delegation Means 345 Essentials of Delegation 346 Benefits of Delegation 348 Why People Resist Delegation 349 Why Some Employees Won’t Accept Responsibility 352 How to Delegate Successfully 352 Glossary G-1 Index I-1
£113.36
John Wiley & Sons Inc The Restaurant
Book SynopsisTHE RESTAURANT AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant. Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus. The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building Table of ContentsPreface vii Acknowledgments xi Part One Restaurants, Owners, Locations, and Concepts 1 Chapter 1 Introduction 3 Early History of Eating Out 5 French Culinary History 6 Birth of Restaurants in America 7 Challenges of Restaurant Operation 14 Buy, Build, Franchise, or Manage? 16 Starting from Scratch 19 Restaurants as Roads to Riches 20 The Panera and Chipotle Effect 20 Restaurant Organization 21 Reasons Why People Go into the Restaurant Business 21 Chapter 2 Restaurants and Their Owners 26 Kinds and Characteristics of Restaurants 27 Sandwich Shops 30 Quick-Service Restaurants 31 Fast-Casual Restaurants 33 Family Restaurants 34 Casual Restaurants 34 Fine-Dining Restaurants 36 Hotel Restaurants 36 Steakhouses 37 Seafood Restaurants 40 Ethnic Restaurants 41 Theme Restaurants 43 Coffee Shops 45 Post-COVID-19 Ownership 46 Chef-Owned Restaurants 46 Celebrity Chefs 49 Centralized Home Delivery Restaurants 52 Chapter 3 Concept, Location, and Design 57 Restaurant Concepts 58 Defining the Concept and Market 63 Successful Restaurant Concepts 64 Restaurant Life Cycles 68 Concept Adaptation 69 Restaurant Symbology 71 Multiple-Concept Chains 72 Sequence of Restaurant Development: From Concept to Opening 72 Planning Services 73 Common Denominators of Restaurants 74 Mission Statement 81 Concept and Location 82 Criteria for Locating a Restaurant 82 Location Information Checklist 93 Part Two Restaurant Management 97 Chapter 4 The Menu 99 Considerations in Planning a Menu 100 Capability/Consistency 102 Equipment Capacity and Layout 102 Availability of Ingredients 102 Price and Pricing Strategy 103 Nutritional Value 106 Flavor 111 Accuracy in Menus 111 Menu Items 113 Menu Types 116 Menu Engineering 119 Menu Design and Layout 120 Standardized Recipes 122 Menu Trends 124 Chapter 5 Restaurant Business and Marketing Plans 128 What Business Entity Is Best? 129 Buy–Sell Agreement with Partners 134 Legal Aspects of Doing Business 134 Business Plan 138 The Difference between Marketing and Sales 141 Marketing Planning and Strategy 141 Market Assessment, Demand, Potential, and Competition Analysis 145 Marketing Mix—The Four Ps 147 Chapter 6 Restaurant Leadership and Management 161 Leading Employees 162 The Nature of Leadership 164 Employee Input, and What’s in It for Me? 165 Policies and Procedures 166 Management Topics 166 Restaurant Management Issues 171 Chapter 7 Planning and Equipping the Kitchen 185 Back-of-the-House Green 188 Open Kitchen 189 Kitchen Floor Coverings 192 Kitchen Equipment 192 Equipment Stars 196 Maintaining Kitchen Equipment 204 Meeting with the Health Inspector 206 Chapter 8 Food Purchasing 209 Sustainable Purchasing 210 Food-Purchasing System 214 Types of Purchasing 217 Buying Meat 218 Buying Fresh Fruits and Vegetables 220 Chapter 9 Financing and Leasing 227 Financing 228 Sufficient Capital 228 Preparing for the Loan Application 229 Uniform System of Accounts for Restaurants 236 Securing a Loan 241 Leasing 250 What Is a Restaurant Worth? 256 Part Three Restaurant Operations 261 Chapter 10 Bar and Beverages 263 Alcoholic Beverage Licenses 264 Bar Layout and Design 266 Beverages 267 Bartenders 272 Basic Bar Inventory 272 Wines 274 Responsible Alcoholic Beverage Service 283 Third-Party Liability 284 Controls 284 Coffee and Tea 285 Chapter 11 Budgeting and Control 290 Restaurant Operations 291 Front of the House 291 Back of the House 296 Control 298 Inventory Control 299 Food Costing 300 Liquor Control 301 Controllable Expenses 304 Labor Costs 305 Labor Management 310 New Overtime Rule 310 Financial Reporting 311 E-Learning 311 Guest Check Control 311 Productivity Analysis and Cost Control 312 Chapter 12 Food Production and Sanitation 316 Our Culinary Heritage 317 Native American Influence 317 African-American Influence 318 Italian Influence 318 French Influence 318 Receiving 322 Storage 323 Food Production 324 Production Procedures 327 Staffing and Scheduling 328 Foodborne Illness 328 Hazard Analysis of Critical Control Points 335 Common Food Safety Mistakes 337 Approaches to Food Safety 338 Food Protection as a System 339 Chapter 13 Organization, Recruiting, and Staffing 345 Job Descriptions 346 Organizing People and Jobs 349 Staffing the Restaurant 349 Civil Rights Laws 359 Questions to Avoid on the Application Form and During the Interview 361 Careful Selection of Staff 365 Chapter 14 Training and Service 371 Orientation 372 Part-Time Employees 373 Training and Development 373 Methods for Training Employees 381 Service 384 Tact: Always 395 Glossary G-1 Index I-1
£95.29
John Wiley & Sons Inc Nutrition for Foodservice and Culinary
Book SynopsisCombine the insights of an experienced dietitian and a renowned chef in this practical guide to nutrition and food In the newly revised 10th Edition of Nutrition for Foodservice and Culinary Professionals, registered nutritionist Karen E. Drummond and executive chef Lisa M. Brefere deliver an insightful guide to incorporating healthy, balanced dietary techniques into everyday practice. From national nutrition guidelines to food preparation and labeling standards, the authors cover every relevant aspect of planning, preparing, and serving healthy meals. They include updated 2020-2025 Dietary Guidelines for Americans from the USDA, the latest nutrition research, culinary trends, ingredients, and planning menus to meet the diverse nutritional needs of today's customers. This book also includes: A thorough introduction to the fundamentals of nutrition and foods, including why nutrition is important, what constitutes a healthy diet, and disTable of ContentsPreface vii Acknowledgments x I Fundamentals of Nutrition and Foods 1 Introduction to Nutrition 1 Introduction 1 Why Is Nutrition Important and What Is a Healthy Diet? 2 Nutrition and Food Terms to Know 4 Why Do You Eat the Foods You Do? 8 Kcalories and Nutrients 14 What Happens When You Eat? 20 Sustainable Food Systems 23 Finding Reliable Nutrition and Health Information 28 2 Using Food Guides, Dietary 33 Recommendations, and Nutrition Labels to Plan Menus 33 Introduction 33 MyPlate 36 2020–2025 Dietary Guidelines for Americans 47 Nutrition Labels on Packaged Goods and Restaurant Menus 50 Planning Menus Using MyPlate and the Dietary Guidelines for Americans 57 3 Carbohydrates 60 Introduction 60 Sugars 61 Starches and Fibers 67 Whole Grains 71 Carbohydrates in the Body and Choosing Healthy Carbohydrates 75 Culinary Focus: Whole Grains and Legumes 77 4 Fat 86 Introduction 86 Fats in Foods 87 Fatty Acids 90 Essential Fatty Acids, Omega-3 Fatty Acids, and Cholesterol 95 Fats in the Body 99 Dietary Recommendations 100 Culinary Focus: Dairy and Eggs 103 5 Protein 110 Introduction 110 Protein in Food 111 Protein in the Body 114 Vegetarian Eating 116 Dietary Recommendations for Protein 122 Plant-Forward Cooking 125 Culinary Focus: Meat, Poultry, and Fish 127 6 Vitamins 135 Introduction 135 Basics of Vitamins 136 Fat-Soluble Vitamins 137 Water-Soluble Vitamins 143 Dietary Supplements 150 Culinary Focus: Fruits and Vegetables 153 7 Water and Minerals 164 Introduction 164 Water 165 Beverages and Caffeine 167 Basics of Minerals 175 Calcium and Phosphorus 176 Sodium 179 Potassium 184 Magnesium 185 Iron 187 Zinc and Iodine 189 Culinary Focus: Nuts and Seeds 191 II Balanced Cooking and Menus 8 Building Flavor and Balanced Baking 198 Introduction 198 Ingredients 199 Preparation Techniques 215 Cooking Methods 218 Putting It All Together 225 Balanced Baking 227 9 Recipe Makeovers 234 Introduction 234 Basics for Modifying Recipes 235 Appetizers and Entrées 237 Sauces and Dressings 246 Desserts 250 Gluten-Free Baking 252 10 Balanced Menus 258 Introduction 258 Balanced Menu Basics 259 Appetizers, Soups, and Salads 262 Entrées, Sauces, and Side Dishes 271 Desserts, Breakfast, and Breaks 279 Presentation 287 III Applied Nutrition 11 Handling Customers’ Special Nutrition Requests 293 Introduction 293 Low-Kcalorie Requests 294 Low-Saturated Fat Requests 296 Low-Sugar Requests 298 Low-Sodium Requests 300 How to Respond to Food Allergies 304 Vegetarian Requests 310 Gluten Free 312 Low-Lactose Requests 316 12 Weight Management 320 Introduction 320 Basics of Weight Management 321 How to Lose Weight 324 Weight-Loss Myths 336 13 Nutrition for All Ages 340 Introduction 340 Nutrition and Menu Planning for Children 341 Nutrition and Menu Planning for Adolescents 348 Fighting Childhood Obesity 350 Nutrition and Menu Planning for Older Adults 358 Eating Disorders 363 Nutrition and Menu Planning for the Athlete 366 Appendix A Serving Sizes for MyPlate Food Groups A-1 Appendix B Dietary Reference Intakes A-6 Appendix C Answers to Odd-Numbered Questions in Check-Out Quizzes A-11 Glossary G-1 Index I-1
£95.29
WW Norton & Co The Planter of Modern Life
Book SynopsisWinner of the 2021 IACP Award for Literary or Historical Food Writing Longlisted for the 2021 Plutarch Award How a leading writer of the Lost Generation became America's most famous farmer and inspired the organic food movement.Trade Review"Heyman applies keen narrative skills to tell the story of Bromfield’s celebrity-studded life—two lives, really—as an author and farmer. The result is a rattling good yarn." -- Barry Estabrook - The Wall Street Journal"Inspirational...Bromfield’s original insight was seeing the crucial importance of soil health before science really understood why this matters, or how to build it." -- David R. Montgomery - Nature"The Planter of Modern Life is an inspiriting read in its entirety — the kind that restores your faith in the humans that make humanity." -- Maria Popova - The Marginalian"Mesmerizing. Abounding in wit, insight, elegance, and narrative talent, The Planter of Modern Life is at once terribly entertaining and subtly illuminating—rather like Bromfield himself, a man at ease in the most rarified Parisian gatherings and bumping along on a tractor on his Ohio farm. This original, ardent visionary of the American environmental future still has much to teach us." -- Victoria Johnson, author of American Eden"This is more than a sparkling biography; it’s a botanical adventure story of a full, plant-based bohemian life, following the journey of a modern Johnny Appleseed from Ohio to World War I France to Hollywood to our dinner plates." -- Michael W. Twitty, author of The Cooking Gene"The astounding tale of Louis Bromfield, a rare and accomplished figure who has vanished from collective memory, despite his importance to issues ranging from organic food to the ephemeral nature of fame. An engaging and fascinating book on many levels." -- Mark Kurlansky, author of Cod and Salt"If Stephen Heyman had written Louis Bromfield’s life as a novel, readers would have found the tale too tall to believe." -- Deirdre Bair, author of Parisian Lives"A brilliant, engaging read about the life of a literary icon and, until now, unrecognized founder of the organic movement." -- Dan Barber, chef of Blue Hill at Stone Barns, author of The Third Plate"I couldn’t put this book down. In this wonderful biography, Stephen Heyman pulls the curtain back so those of us who practically idolized this bigger-than-life soil spokesman can finally understand the complicated man behind the legend." -- Joel Salatin, founder of Polyface Farm, author of Folks, This Ain’t Normal"Heyman turns the story of this novelist, screenwriter, nonfiction author, and pioneering farmer into an utterly engrossing account of both his life and his times…[The Planter of Modern Life] is a biography of dual landscapes—literary and pastoral—as much as a chronicle of a man…An outstanding debut." -- Kirkus Reviews (starred review)"In this delightful and exhilarating page-turner…Heyman does an impressive job of combining all of Bromfield’s interests into a cohesive narrative that captivates as both intriguing history and a significant look at early environmentalism." -- Booklist (starred review)
£19.94
John Wiley & Sons Inc Cost Control in Foodservice Operations
Book SynopsisCost Control in Foodservice Operations Control operating costs and move your foodservice business forward The key to a foodservice business surviving and thriving is to properly understand the relationship between revenue, expenses, and profits. Controlling operating coststhat is, controlling expenses without reducing revenueis a key tool in creating a profitable business. Owners, managers, and staff all play an essential role in controlling operating costs, and it's critical for every member of a foodservice team to understand how to be successful. Cost Control in Foodservice Operations outlines key mechanisms and tools in a clear, accessible presentation. Emphasizing the importance of the subject before moving to specific methods for managing and reducing costs, it's an indispensable tool for anyone in the foodservice industry looking to gain a competitive edge. The book also includes: A thorough introduction to controlling food and beverage product costsDetailed coverage of effectivTable of ContentsPreface ix Book Features xi Instructional Resources xiii Acknowledgments xv Dedication xvii 1 Cost Control in Foodservice Operations 1 The Importance of Cost Control 2 The Foodservice Profit Formula 3 The Uniform System of Accounts for Restaurants (USAR) 4 The Process of Effective Cost Control 6 Responsibility for Cost Control 8 Owner’s Responsibilities 9 Manager’s Responsibilities 9 Production Staff Responsibilities 10 Service Staff Responsibilities 10 Essential Cost Control Tools 11 The Operating Budget 12 Standardized Recipes 16 The Income Statement 18 Sales (Revenue) 19 Total Cost of Sales 21 Labor 22 Prime Cost 23 Other Controllable Expenses 24 Non-Controllable Expenses 25 Income Before Income Taxes (Profit) 26 2 Sales Forecasts 31 The Importance of Accurate Sales Forecasts 32 Sales Histories 34 Fixed Averages 37 Rolling Averages 38 Average Sale Per Guest 40 Sales Variance 44 Sales Forecasts 47 Forecasting Future Sales 47 Forecasting Future Guest Counts 49 Forecasting Future Average Sale Per Guest 51 3 Cost Control in Purchasing 56 The Importance of Controlling Costs in Purchasing 57 Objectives of Professional Purchasing 57 Steps in the Professional Purchasing Process 57 Determining Needed Products 60 Determining Needed Product Quantities 64 Forecasting Menu Item Sales 65 Establishing Inventory Levels 67 Placing the Purchase Order 71 Choosing Suppliers 72 Understanding Suppliers 73 Recording Purchases 75 4 Cost Control in Receiving 80 The Importance of Controlling Receiving Costs 81 Receiving Essentials 83 Proper Location 83 Proper Tools and Equipment 84 Proper Delivery Schedules 85 Key Areas of Product Verification 86 Weight 86 Quantity 87 Quality 90 Price 93 Receiving Records 95 Supplier-Produced Delivery Records 96 5 Cost Control in Storage and Issuing 103 The Importance of Cost Control in Storage and Issuing 104 Storage Essentials 105 Quality Concerns 105 Security Concerns 111 Valuing Product Inventories 112 Issuing and Restocking Product Inventories 116 Issuing 117 ABC Inventory Control 120 Restocking Product Inventories 122 6 Cost Control in Food and Beverage Production 128 The Importance of Cost Control During Production 129 Managing Costs in Food Production 129 Managing Costs in Beverage Production 134 Controlling Cost Through Standardized Recipes 135 Adjusting Standardized Recipe Yields 136 Costing Standardized Recipes 140 Calculating Actual Cost of Sales 145 Calculating Actual Cost of Food Sold 145 Calculating Actual Cost of Beverage Sold 149 Calculating Actual Cost of Sales with Transfers 150 7 Cost Control in Food and Beverage Service 156 The Importance of Cost Control in Food and Beverage Service 157 Challenges in Professional Service Delivery 159 The Guest’s View of Quality Service 162 The Operator’s View of Quality Service 167 Controlling Service Costs 169 Controlling Indoor Dining Service Costs 170 Controlling Outdoor Dining Service Costs 170 Controlling Drive-thru Delivery Service Costs 171 Controlling Guest Pick-up Service Costs 172 Controlling Operator Direct Delivery Service Costs 173 Controlling Third-party Delivery Service Costs 174 Managing Service Recovery and Recovery Costs 178 On-Premises Service Recovery 179 Off-Premises Service Recovery 180 8 Labor Cost Control 185 The Importance of Labor Cost Controls 186 Total Labor Costs 186 Factors Affecting Total Labor Costs 188 Managing and Controlling Total Labor Costs 194 Types of Labor Costs 194 Controlling Total Labor Costs 195 Assessment of Total Labor Costs 199 Sales per Labor Hour 200 Labor Dollars per Guest Served 202 Labor Cost Percentage 203 9 Control of Other Operating Expenses 211 The Importance of Controlling Other Operating Expenses 212 Controllable and Non-controllable Other Expenses 213 Fixed, Variable, and Mixed Other Expenses 216 Monitoring and Controlling Other Expenses 217 Food and Beverage Operations 217 Equipment Maintenance and Repair 219 Technology-related Costs 222 Occupancy Costs 227 Calculating Other Expense Costs 227 Other Expense Cost Percentage 228 Other Expense Cost Per-guest 228 10 Profitable Pricing 233 Pricing for Profits 234 The Importance of Price 235 The Operator’s View of Price 235 The Guest’s View of Price 236 Factors Affecting Menu Pricing 238 Economic Conditions 239 Local Competition 239 Level of Service 240 Type of Guest 240 Product Quality 241 Unique Alternatives 242 Portion Size 242 Delivery Method 243 Meal Period 244 Location 244 Bundling 245 Methods of Food and Beverage Pricing 246 Cost-based Pricing 247 Contribution Margin-based Pricing 250 Evaluation of Pricing Efforts 252 Menu Engineering 252 Menu Modifications 256 11 Cash and Revenue Control 260 The Importance of Revenue Control 261 External Threats to Revenue Security 262 Internal Threats to Revenue Security 263 Developing a Revenue Security Program 268 Objectives of Internal Revenue Control Systems 268 Elements of Internal Revenue Control Systems 270 Implementing and Monitoring a Revenue Security Program 272 Verification of Receivable Revenue 273 Verification of Guest Charges 275 Verification of Sales Receipts 275 Verification of Sales Deposits 276 Verification of Accounts Payable (AP) 278 12 Budgeting and Analyzing Operating Results 282 The Importance of Operating Budgets 283 Types of Operating Budgets 283 Advantages of Operating Budgets 284 Creating an Operating Budget 285 Revenue Forecasts 288 Expense Forecasts 290 Monitoring the Operating Budget 295 Comparing Planned Results to Actual Results 297 Modifying the Operating Budget 307 Glossary G-1 Index I-1
£70.25
John Wiley & Sons Inc Culinary Math
Book Synopsis
£55.05
John Wiley & Sons Inc Hospitality Law
£65.00
John Wiley and Sons Ltd Frozen Food Science and Technology
Book SynopsisThis book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing.Trade Review"An ideal read for anyone who wants to know and learn all about the freezing process in all areas of the food industry. The index and references are superb." (Food and Beverage Reporter, March 2009)Table of Contents1. Thermal properties and ice crystal development in frozen foods (Dr Paul Nesvadba, Rubislaw Consulting Ltd, Aberdeen, UK). 2. Effects of freezing on nutritional and microbiological properties of foods (Mark Berry, John Fletcher, Peter McClure, Joy Wilkinson, Unilever PLC, Sharnbrook, Bedfordshire, UK). 3. Modelling of freezing processes (Q. Tuan Pham, School of Chemical Sciences and Engineering, University of New South Wales, Sydney, Australia). 4. Specifying and selecting refrigeration and freezer plant (A. Pearson, Star Refrigeration, Glasgow, UK). 5. Emerging and novel freezing processes (Dr Kostadin Fikiin, Refrigeration Science and Technology, Technical University of Sofia, Bulgaria). 6. Freezing of meat (Professor Steve James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK). 7. Freezing of fish (Ola M. Magnussen, Anne K. T. Hemmingsen, Vidar Hardarsson and Tom S. Nordtvedt, SINTEF Energy Research, Trondheim, Norway; Trygve M. Eikevik, Norwegian University of Science and Technology, Trondheim, Norway). 8. Freezing of fruits and vegetables (Cristina Luisa Miranda Silva, Elsa Margarida Gonçalves & Teresa Ribeiro da Silva Brandão, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal). 9. Freezing of bakery and dessert products (Professor Alain LeBail, ENITIAA (École Nationale D’Ingénieurs des Techniques des Industries Agricoles et Alimentaires), Nantes, France; Dr H. Douglas Goff, Department of Food Science, University of Guelph, Ontario, Canada). 10. Developing frozen products for the market and the freezing of ready-prepared meals (Dr Ronan Gormley, Ashtown Food Research Centre (Teagasc), Ashtown, Dublin, Ireland). 11. Frozen storage (Dr Noemi E. Zaritzky, CIDCA (Centro de Investigación y Desarrollo en Criotecnología de Alimentos), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Argentina). 12. Freeze drying (A.G.F. Stapley, Department of Chemical Engineering, Loughborough University, UK). 13. Frozen food transport (Dr Girolamo Panozzo, Director of Research, Construction Technologies Institute - Italian National Research Council (ITC-CNR), Padova, Italy). 14. Frozen retail display (Professor Giovanni Cortella, Department of Energy Technologies, University of Udine, Italy). 15. Consumer handling of frozen foods (Onrawee Laguerre, Refrigerating Process Research Unit, Cemagref, Antony, France).
£147.56
John Wiley and Sons Ltd Chemistry and Technology of Soft Drinks and Fruit
Book SynopsisSoft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduatesTable of ContentsContributors xv Preface xvi 1 Introduction 1 P.R. Ashurst 1.1 Overview 1 1.2 Soft drinks 1 1.2.1 Ready‐to‐drink products 2 1.2.2 Concentrated soft drinks 2 1.2.3 Legislation 3 1.2.4 Product types 4 1.2.5 Development trends 6 1.2.6 Nutrition 7 1.2.7 New product trends 8 1.3 Fruit juices 8 1.3.1 Processing technology 9 1.3.2 Adulteration 10 1.3.3 Other processes 12 1.3.4 Nutrition 12 1.4 Packaging 13 1.5 Summary 14 References and further reading 14 2 Trends in beverage markets 15 E.C. Renfrew 2.1 Introduction 15 2.2 Definitions 15 2.3 Beverage consumption trends 16 2.3.1 Bottled water 17 2.3.2 Carbonated soft drinks 17 2.3.3 100% juices nectars and fruit drinks 19 2.3.4 Energy drinks 19 2.3.5 Ready‐to‐drink (RTD) tea and ready‐to‐drink coffee 20 2.3.6 Coffee 20 2.3.7 Tea 21 2.3.8 Beer 21 2.3.9 Wine 22 2.3.10 Milk and flavoured milks 22 2.4 Consumption charts 23 2.5 Regions and markets 25 2.6 Market share charts 26 2.7 Main drivers in consumption 28 2.7.1 The search for ‘natural’ 28 2.7.2 Adult soft drinks 29 2.7.3 Protein drinks 29 2.8 Conclusion 29 3 Fruit and juice processing 31 B. Taylor 3.1 Introduction 31 3.2 Fruit types 32 3.2.1 Botanical aspects and classification of fruit types 32 3.2.2 Harvesting considerations for berry citrus pome stone and exotic fruits 35 3.3 Fruit types for processing 36 3.3.1 Pome fruits 36 3.3.2 Citrus fruits 38 3.4 General comments on fruit juice processing 39 3.4.1 Processing of ‘fleshy’ fruits 40 3.4.2 The use of enzymes in fruit juice processing 43 3.4.3 Extraction of citrus juices 46 3.5 Juice processing following extraction ‘cleaning’ and clarification 48 3.5.1 Juice concentration by evaporation 49 3.5.2 Freeze concentration 50 3.5.3 Hyper‐ and ultrafiltration 50 3.6 Volatile components 51 3.6.1 Spinning cone column 52 3.6.2 Composition of fruit juice volatiles 53 3.7 Legislative concerns 54 3.7.1 European fruit juice and nectars directive and associated regulations 54 3.7.2 AIJN Guidelines 56 3.7.3 Labelling regulations and authenticity 57 3.7.4 Juice in the diet – ‘five‐a‐day’ 58 3.8 Quality issues 58 3.8.1 Absolute requirements 58 3.9 In conclusion 62 References and further reading 64 4 Water and the soft drinks industry 65 T. Griffiths 4.1 Usage of water in the industry 65 4.2 Sources of water 66 4.2.1 Water cycle 66 4.2.2 Surface water 67 4.2.3 Ground water 67 4.3 Quality standards relating to water 68 4.3.1 UK legislative standards 68 4.3.2 Internal and customer standards 68 4.4 Processing water 69 4.4.1 Required quality 69 4.4.2 Starting quality 72 4.4.3 Processing options 75 4.5 Analytical and microbiological testing of water 83 4.5.1 Chemical tests 83 4.5.2 Microbiological tests 84 4.6 Effluents 84 4.6.1 Potential contaminants of water waste 84 4.6.2 Use of ‘grey’ water 85 4.6.3 Clean‐up and reuse of effluents 85 Further reading 87 References 87 5 Other beverage ingredients 88 B. Taylor 5.1 Introduction 88 5.2 Factors influencing development of the industry 88 5.3 The move towards standardisation 91 5.4 The constituents of a soft drink 94 5.5 Water 94 5.5.1 Requirements 94 5.5.2 Quality of fresh water 96 5.5.3 Water hardness 96 5.5.4 Water treatment 96 5.5.5 Water impurities and their effect 97 5.6 Acidulents 98 5.6.1 Citric acid 98 5.6.2 Tartaric acid 99 5.6.3 Phosphoric acid 100 5.6.4 Lactic acid 101 5.6.5 Acetic acid 101 5.6.6 Malic acid 101 5.6.7 Fumaric acid 101 5.6.8 Ascorbic acid 102 5.7 Flavourings 102 5.7.1 Flavourings and legislation 104 5.7.2 Flavourings in beverage application 106 5.7.3 Water‐miscible flavourings 106 5.7.4 Water‐dispersible flavourings 107 5.8 Colours 112 5.9 Preservatives 115 5.9.1 Microorganisms and beverages 116 5.9.2 Sulphur dioxide 117 5.9.3 Benzoic acid and benzoates 119 5.9.4 Sorbic acid and sorbates 119 5.10 Other functional ingredients 120 5.10.1 Stabilisers 120 5.10.2 Saponins 120 5.10.3 Antioxidants 121 5.10.4 Calcium disodium EDTA 121 5.11 Food safety 122 5.12 Future trends 123 Further reading and references 125 6 Non‐carbonated beverages 126 P.R. Ashurst 6.1 Introduction 126 6.2 Dilutable beverages 127 6.2.1 Overview 127 6.2.2 Nomenclature 127 6.2.3 Ingredients 128 6.2.4 Manufacturing operations 137 6.2.5 Filling and packaging 139 6.2.6 Product range 140 6.3 Ready‐to‐drink non‐carbonated products 140 6.3.1 Overview 140 6.3.2 Formulations 140 6.3.3 Special problems 140 6.3.4 Manufacturing and packing 141 6.3.5 Packaging types 142 6.4 Fruit juices and nectars 142 6.4.1 Processing 142 6.4.2 Packaging 144 Further reading 145 7 Carbonated beverages 146 D. Steen 7.1 Introduction 146 7.2 Carbon dioxide 147 7.3 Carbon dioxide production 148 7.3.1 Fermentation 148 7.3.2 Direct combustion 148 7.3.3 Quality standards 149 7.3.4 Delivery to the customer 149 7.3.5 Precautions 150 7.4 Carbonation 152 7.4.1 Basic considerations 152 7.4.2 Carbonation measurement 154 7.5 Syrup preparation 156 7.6 De‐aeration 157 7.7 Carbonators 158 7.8 Filling principles 160 7.8.1 Gravity filler 161 7.8.2 Counter‐pressure filler 163 7.8.3 Other filler types 167 7.8.4 Clean‐in‐place systems 169 7.9 Process control 171 7.10 Future trends 172 Further reading 173 8 Processing and packaging 174 R.A.W. Lea 8.1 Introduction 174 8.2 Juice extraction 174 8.3 Blending 175 8.3.1 Batch blending 176 8.3.2 Flip‐flop blending 176 8.3.3 Continuous blending 176 8.4 Processing 177 8.4.1 Flash pasteurisation 177 8.4.2 Hot filling 178 8.4.3 In‐pack pasteurisation 179 8.4.4 Aseptic filling 179 8.4.5 Chilled distribution 181 8.4.6 Summary 181 8.5 Control of process plant 181 8.6 Factory layout and operation 182 8.7 Hazard Analysis Critical Control Points 186 8.8 Good manufacturing practice 186 8.9 Cleaning in place 187 8.10 Packaging 188 8.11 Conclusion 191 9 Packaging materials 192 D. Rose 9.1 Introduction 192 9.2 Commercial and technical considerations 193 9.2.1 General considerations 193 9.2.2 Packaging materials 195 9.3 Processing 197 9.3.1 Cold‐filling 197 9.3.2 In‐pack pasteurising 197 9.3.3 Hot‐filling 198 9.3.4 Aseptic filling of bottles 198 9.3.5 Liquid nitrogen injection 202 9.4 Bottles 202 9.4.1 Glass 202 9.4.2 Polyethylene terephthalate 203 9.4.3 High‐density polyethylene 207 9.4.4 Polypropylene 207 9.4.5 Polyvinyl chloride 207 9.4.6 Plastic properties 208 9.5 Closures 209 9.5.1 Metal roll‐on or roll‐on pilfer‐proof closures 209 9.5.2 Vacuum seal closures 210 9.5.3 Plastic closures 211 9.5.4 Crown corks 213 9.6 Cans 213 9.6.1 Metal bottles 218 9.6.2 Plastic cans 218 9.7 Cartons 218 9.8 Flexible pouches 221 9.9 Multipacks 222 9.10 Secondary packaging 223 9.11 Pack decoration 224 9.12 Environmental considerations 225 9.13 Conclusions 228 Acknowledgements 230 10 Analysis of soft drinks and fruit juices 231 D.A. Hammond 10.1 Introduction 231 10.2 Laboratory accreditation 234 10.3 Sensory evaluation 236 10.4 Water 237 10.5 Sweeteners 239 10.5.1 Analysis of natural sweeteners 240 10.5.2 Analysis of high‐intensity sweeteners 245 10.6 Preservatives 249 10.6.1 Benzoic and sorbic acids 249 10.6.2 Sulphur dioxide 251 10.6.3 Dimethyldicarbonate 252 10.7 Acidulants 252 10.8 Carbonation 256 10.9 Miscellaneous additives 257 10.9.1 Caffeine 257 10.9.2 Quinine 258 10.9.3 Other additives 258 10.9.4 Fibre analysis 259 10.9.5 Herbal drinks 260 10.9.6 Osmolality 261 10.10 Analysis of colours used in soft drinks 261 10.10.1 Assessment of colour 263 10.10.2 Synthetic colours 265 10.10.3 Natural pigments 267 10.11 Vitamin analysis in soft drinks systems 272 10.11.1 Fat‐soluble vitamins 274 10.11.2 Vitamin B class 274 10.11.3 Vitamin C 275 10.11.4 Vitamin analysis using immunological procedures 275 10.12 Methods used to detect juice adulteration 276 10.13 Methods used to assess the juice or fruit content of soft drinks 280 10.14 Conclusions 282 References 283 11 Microbiology of soft drinks and fruit juices 290 P. Wareing 11.1 Introduction 290 11.2 Composition of soft drinks and fruit juices in relation to spoilage 291 11.3 Background microbiology – spoilage 293 11.3.1 Sources 293 11.3.2 Yeasts 294 11.3.3 Bacteria 295 11.3.4 Moulds 297 11.4 Microbiological safety problems 299 11.4.1 Escherichia coli 299 11.4.2 Salmonella 299 11.5 Preservation and control measures 299 11.6 Sampling for microbial problems 301 11.7 Identification schemes and interpretation 301 11.7.1 Sample isolation 301 11.7.2 Non‐molecular methods 302 11.7.3 Molecular identification 302 11.8 Brief spoilage case studies 303 11.9 Conclusions 304 References 306 Further reading 309 12 Functional drinks containing herbal extracts 310 E.F. Shaw and S. Charters 12.1 History 310 12.2 The extraction process 313 12.2.1 Extraction heritage 314 12.3 An extraction operation 320 12.3.1 Raw materials 321 12.3.2 Extraction 323 12.3.3 Organic extracts 329 12.3.4 Extract costs 329 12.4 Extract characteristics and their problems 331 12.4.1 Specifications 331 12.4.2 Stability 331 12.4.3 Hazing 332 12.4.4 Availability 333 12.5 Incorporation of extracts in beverages 333 12.5.1 Fruit juice‐based and fruit‐flavoured drinks 333 12.5.2 Mineral‐water based and flavoured water drinks 334 12.5.3 Carbonated and dilutable drinks 334 12.5.4 Energy and sports drinks 334 12.5.5 Regulatory issues 335 12.6 Some commonly used herbs 337 References 354 13 Miscellaneous topics 356 P.R. Ashurst and Q. Palmer 13.1 Introduction 356 13.2 Nutrition 356 13.2.1 Nutritional components 357 13.2.2 Calculation and declaration of nutrition information 360 13.3 Sports drinks 363 13.3.1 Definition and purpose 363 13.3.2 Physiological needs 363 13.3.3 The absorption of drinks 365 13.3.4 Formulation 366 13.4 Niche drinks 369 13.4.1 Alcoholic‐type drinks 369 13.4.2 Energy drinks 370 13.4.3 Functional drinks or nutraceuticals 371 13.4.4 Powder drinks 372 13.5 Dispensed soft drinks and juices 372 13.5.1 Introduction 372 13.5.2 Pre‐mix and post‐mix compared 373 13.5.3 Equipment 373 13.5.4 Outlets 375 13.5.5 Hygiene 375 13.5.6 Post‐mix syrup formulation 376 13.5.7 Post‐mix syrup packaging 377 13.6 Ingredient specifications 378 13.6.1 Why have specifications? 378 13.6.2 What a specification should include 378 13.6.3 Preparation of a specification 378 13.6.4 Supplier performance 379 13.7 Complaints and enquiries 380 13.7.1 Complaints 380 13.7.2 Enquiries 382 13.8 Health issues 383 13.8.1 Soft drinks and dental damage 383 13.8.2 Effect of colourings and preservatives 386 13.8.3 Obesity 387 13.9 Alternative processing methods 388 13.9.1 Microwave pasteurisation technology 388 13.9.2 High‐pressure processing 393 13.9.3 Irradiation 395 References 396 Index 398
£128.66
MP-NCA Uni of North Carolina Diners Dudes and Diets How Gender and Power
Book SynopsisIn a work brimming with fresh insights about contemporary American food media and culture, Emily Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.
£73.50
MP-NCA Uni of North Carolina Diners Dudes and Diets How Gender and Power
Book SynopsisIn a work brimming with fresh insights about contemporary American food media and culture, Emily Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.Trade ReviewA fascinating work of cultural studies that makes evident the continued power and threat of explicitly gendered food production and consumption in the 21st century. Recommended broadly for students and scholars of fields related to gender, culture, and consumption." - Library Journal
£21.21
The University of North Carolina Press Eating While Black Food Shaming and Race in
Book SynopsisSustainable culture - what keeps a community alive and thriving - is essential to Black peoples’ fight for access and equity, and food is central to this fight. Starkly exposing the rampant shaming and policing around how Black people eat, Psyche Williams-Forson contemplates food’s role in cultural transmission, belonging, homemaking, and survival.
£22.36
MP-NCA Uni of North Carolina Every Nation Has Its Dish Black Bodies and Black
Book SynopsisInvestigating the experiences and diverse convictions of several generations of African American activists, Jennifer Jensen Wallach’s nuanced history of black foodways across the twentieth century challenges traditional narratives of ‘soul food’ as a singular style of historical African American cuisine.
£25.46
The University of North Carolina Press Food Power Politics
Book SynopsisUnearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Bobby J. Smith II re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions.Trade Review[Smith] shows how the struggles of the region's Black communities laid the groundwork for the modern food justice movement. Sadly, access to fresh, unprocessed meals still elude many Black Americans today, but this little-known narrative reconstructed by Smith offers key lessons that could inform the current challenges."—Civil Eats
£69.70
MP-NCA Uni of North Carolina Accommodating the Republic Taverns in the Early
Book SynopsisArgues that entrepreneurial, improvement-minded men integrated many village and town taverns into the US’s rapidly developing transportation network and used tavern spaces and networks to raise capital, promote business, practice genteel sociability, and rally support for favoured causes - often while drinking the staggering amounts of alcohol.
£73.50
MP-NCA Uni of North Carolina Beyond the Kitchen Table Black Women and Global
Book SynopsisLooking deeply into Black women’s roles - economically, environmentally, and socially - in food and agriculture systems in the Caribbean, Africa, and the United States, the contributors to this volume address the ways Black women, both now and in the past, have used food as a part of community building and sustenance.
£73.50
The University of North Carolina Press Boardinghouse Women How Southern Keepers Cooks
Book SynopsisIn this innovative and insightful book, Elizabeth Engelhardt argues that modern American food, business, caretaking, politics, sex, travel, writing, and restaurants all owe a debt to boardinghouse women in the South.
£22.36
The University of North Carolina Press Wild Tamed Lost Revived The Surprising Story of
Book SynopsisFor anyone who’s ever picked an apple fresh from the tree or enjoyed a glass of cider, writer and orchardist Diane Flynt offers a new history of the apple and how it changed the South and the nation.Trade ReviewFlynt is sharing her knowledge in the definitive Wild, Tamed, Lost, Revived . . . The book is part history, part botanical reference, and part memoir, chronicling the cidermaker's own journey and experiences in the orchard."—Garden & Gun
£27.96
University of Texas Press American Tacos
Book SynopsisThe first history of tacos developed in the United States, now revised and expanded, this book is the definitive survey that American taco lovers must have for their own taco explorations. “Everything a food history book should be: illuminating, well-written, crusading, and inspiring a taco run afterwards. You’ll gain five pounds reading it, but don’t worry—most of that will go to your brain.”—Gustavo Arellano, Los Angeles Times “[Ralat] gives an in-depth look at each taco’s history and showcases other aspects of taco culture that has solidified it as a go-to dish on dinner tables throughout the nation.”—Smithsonian Magazine “A fascinating look at America’s many regional tacos. ... From California’s locavore tacos to Korean ‘K-Mex’ tacos to Jewish ‘deli-Mex’ to Southern-drawl ‘Sur-Mex’ tacos to American-Indian-inspired fry bread
£16.14
Duke University Press Intimate Eating
Book SynopsisAnita Mannur examines how cooking, eating, and distributing food can create new forms of kinship, intimacy, and social and political belonging for people of color, queer people, and other marginalized subjects.Trade Review“Anita Mannur’s extraordinary analyses of cooking and eating in photography, film, television, novels, blogs, and performance art creates new forms of the public in unexpected places: inside bedrooms and kitchens, alongside food trucks, and under the white tent of The Great British Bake Off. She generates in her readers a hunger for queer kinships with friends and strangers forged outside of the patriarchal domain of family life. Intimate Eating is powerful reading for Asian American studies, queer and feminist of color studies, and food studies: I want to eat every meal with this book.” -- Bakirathi Mani, author of * Unseeing Empire: Photography, Representation, South Asian America *“In this brilliant, urgent, and necessary book Anita Mannur underscores one of the central tenets of neoliberalism: the increased privatization of everyday life and attacks on the public. She vividly shows how nonnormative subjects navigate this trend, turning private spaces and practices via the culinary into ones that foster sociability, intimacy, community, and belonging. Through the provocative and timely concept of ‘intimate eating publics,’ Mannur has captured the pleasures and possibilities of publics and how they act as sites of forging radical ways of belonging.” -- Mark Padoongpatt, author of * Flavors of Empire: Food and the Making of Thai America *"[Mannur's] reflections move back and forth between a scholarly tone which at times does not recuse itself from jargon and a personal voice that is able to express raw—at times joyful, at times painful–emotions. Both styles are effective in weaving engaging arguments and developing a critical analysis of the material at hand. Mannur’s memories of family dinners and the progressive dissolution of her marriage are honest, direct, and passionate, without invalidating the rigor of her analysis. . . . In Intimate Eating, Mannur pushes us to embark on our own explorations to reassess pieces of popular culture that we may be familiar with but whose power we may not be fully aware of." -- D. Sutton * Food Anthropology *"Mannur brings an acute tongue and sensory analysis to a wide range of contemporary samplings, which in itself provides a dizzying array of the author’s scope." -- Christine R. Yano * Society for U.S. Intellectual History *Table of ContentsAcknowledgments ix Introduction 1 1. The Tiffin Box and Gendered Mobility 23 2. Cooking for One and the Gustatory Gaze 47 3. Eat, Dwell, Orient: Food Networks and Asian/American Cooking Communities 73 4. Tasting Conflict: Eating, Radical Hospitality, and Enemy Cuisine 99 5. Baking and the Intimate Eating Public 129 Epilogue 143 Notes 147 Works Cited 161 Index 171
£70.55
University of Nebraska Press Predictable Pleasures
Book SynopsisThe pursuit of balance pervades everyday life in rural Yucatán, Mexico, from the delicate negotiations between a farmer and the neighbor who wants to buy his beans to the careful addition of sour orange juice to a rich plate of eggs fried in lard. Based on intensive fieldwork in one indigenous Yucatecan community, Predictable Pleasures explores the desire for balance in this region and the many ways it manifests in human interactions with food. As shifting social conditions, especially a decline in agriculture and a deepening reliance on regional tourism, transform the manners in which people work and eat, residents of this community grapple with new ways of surviving and finding pleasure. Lauren A. Wynne examines the convergence of food and balance through deep analysis of what locals describe as acts of care. Drawing together rich ethnographic data on how people produce, exchange, consume, and talk about food, this book posits food as an accessible, pleTrade Review“Wynne uses food as a vehicle to analyze the history of rural Yucatán, in Mexico, while also examining food’s relationship to ‘the realms of the body, the social, and the cosmological.’ Through a Yucatec Maya concept of care, she explores the changing nature of human relationships with food, explaining this concept as a set of practices that aim to produce balance as a ‘desirable state of bodily, social, and cosmic well-being.’”—C. A. Hernandez, Choice"Predictable Pleasures is a particularly welcomed addition to the literature on contemporary Yucatec Maya. The book will be of special interest to experts in the fields of anthropology, cultural sociology, history, critical globalization, Indigenous, gender, and food studies. It is also a much-appreciated contribution for those working on tourism, globalization and development studies in the Global South from geographical and interdisciplinary perspectives."—Matilde Córdoba Azcárate, Latin Americanist“By examining rural Maya foodways, Wynne illuminates the tradeoffs between ‘predictable pleasures’ and culinary innovation. This will be essential reading for all who worry about the industrial diet and long for more authentic foods.”—Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food“This work is an important contribution to the field of Maya studies for its focus on changing food habits due to cultural shifts in the Yucatán Peninsula. . . . Modern economic, political, and social catalysts are significantly altering native beliefs, habits, and behaviors, and this study highlights the resulting effects on food and its connection to social relationships.”—Michael T. Searcy, author of The Life-Giving Stone: Ethnoarchaeology of Maya MetatesTable of ContentsList of Illustrations Acknowledgments Introduction 1. The Force with Which We Live 2. Giving Life to Ourselves 3. If It Tastes Good 4. So That We Won’t Die 5. Put a Little Salt Conclusion Notes References Index
£35.10
University of Nebraska Press Galloping Gourmet
Book Synopsis2024 Colorado Book Award History FinalistGalloping Gourmet explores an unfamiliar side of a familiar character in American history, William F. “Buffalo Bill” Cody. In this entertaining narrative Steve Friesen explores the evolving role of eating and drinking in Buffalo Bill’s life (1846–1917). Friesen starts with Buffalo Bill’s culinary roots on the American Plains, eating simple foods such as cornbread, fried “yellow-legged” chicken, and hardtack. Buffalo Bill discovered gourmet dining while leading buffalo-hunting expeditions and scouting. As his fame increased, so did his desire and opportunities for fine dining: his early show business career allowed him to dine at some of the best restaurants in the country. Friesen examines the creation of Buffalo Bill’s Wild West Show in 1883, in which Cody introduced his diverse cast of employees to dining that equaled America’s best restaurants. One newspaper Trade Review"One of the most innovative and creative looks at the great showman ever published."—Stuart Rosebrook, True West“After reading Steve Friesen’s deliciously written Galloping Gourmet, I wish I could go back in time to travel, tour, and dine with the West’s greatest promoter, Buffalo Bill Cody—and you will, too.”—Stuart Rosebrook, editor of True West magazine“Buffalo Bill Cody nurtured his zest for life and that included good food and good drink. Steve Friesen brings to life Cody’s exuberance for providing the best food and conversation for his companions, whether sitting around a prairie campfire with scouts and Indians or dining in Eastern and European capitals with the rich and famous. Every fan of Buffalo Bill will love this book, chock-full of information such as Buffalo Bill’s introducing popcorn to Paris. Galloping Gourmet is a delicious delight.”—Bill Markley, author of Wild Bill Hickok and Buffalo Bill Cody: Plainsmen of the Legendary West“I love tasting history as well as reading about it. . . . Steve Friesen has amassed a collection of William F. ‘Buffalo Bill’ Cody’s passions for food. The details are a wonderful piece of history that Friesen has documented for all to see and taste.”—Sherry Monahan, culinary historian and author of Shaken in 2020, but Not Stirred: Cocktails, Connections, and Humor“Steve Friesen takes his readers behind the scenes, where readers encounter Wild West performers from around the globe, prominent journalists, royal visitors, and an international array of spectators, all of whom appreciated not only Buffalo Bill’s dramatic performances but also the exceptional meals he provided, ranging from grand banquets to various treats from concession stands.”—Jeremy M. Johnston, Ernest J. Goppert Curator of the Buffalo Bill MuseumTable of ContentsList of Illustrations Acknowledgments Introduction: A Culinary Biography Part 1. Acquiring a Taste for the Good Life 1. Apples, Yellow-Legged Chickens, and Whiskey 2. Hardtack and Wagon Trains 3. Becoming a Gourmet 4. Dining at Delmonico’s 5. Buffalo Bill Ate Here Part 2. Culinary Themes from an Exhibition 6. Founding and Feeding the Wild West 7. Meals on Wheels 8. The World at Buffalo Bill’s Table 9. Rib Roasts, Orphans, and Public Relations 10. Buffalo Bill’s British Invasion 11. Introducing American Cuisine to Europe 12. Fourth of July Feasts 13. Caterers, Cracker Jack, and Red Lemonade 14. Dining Out with William F. Cody and Friends 15. Meanwhile, Back at the Ranch Part 3. The Last Stands 16. Tanglefoot, Ginger Ale, and a Tempestuous Marriage 17. The Banquet Ends 18. Still Eating and Drinking with Buffalo Bill Appendix Notes Bibliography Index
£17.99
MP-MPP University Press of Mississippi Writing in the Kitchen Essays on Southern
Book SynopsisAlthough food and stories may be two of the most prominent cultural products associated with the US South, the connections between them have not been thoroughly explored until now. This volume explores the relationship between food and literature and makes a major contribution to the study of both southern literature and of southern foodways and culture more widely.
£23.96
MP-MPP University Press of Mississippi Season to Taste Rewriting Kitchen Space in
Book SynopsisBetween 2000 and 2010, many US-American women writers were returning to the private space of the kitchen, writing about their experiences and publishing their memoirs. This book explores these memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food.
£73.80
MP-MPP University Press of Mississippi Season to Taste Rewriting Kitchen Space in
Book SynopsisBetween 2000 and 2010, many US-American women writers were returning to the private space of the kitchen, writing about their experiences and publishing their memoirs. This book explores these memoirs with recipes in order to consider the ways in which these women are rewriting this kitchen space and renegotiating their relationships with food.
£23.70
University of Minnesota Press The Last Supper Club: A Waiter's Requiem
Book SynopsisA witty and humble tribute to the sometimes profane, sometimes profound world of waiting tables During a year on sabbatical from his university position, Matthew Batt realized he needed money—fast—and it just so happened that one of the biggest breweries in the Midwest was launching a restaurant and looking to hire. So it was that the forty-something tenured professor found himself waiting tables at a high-end restaurant situated in a Minneapolis brewery. And loving it. Telling the story of Batt’s early work in restaurants, from a red sauce joint possibly run by the mob to an ill-conceived fusion concept eatery, The Last Supper Club then details his experiences at the fine dining restaurant, a job that continued well past his sabbatical—that lasted, in fact, right up to the restaurant’s sudden and unceremonious closing three years later, shortly after it was named one of the best restaurants in the country by Food & Wine. Batt’s memoir conveys the challenge—and the satisfaction—of meeting the demands of a frenzied kitchen and an equally expectant crowd. Through training mishaps, disastrous encounters with confused diners, struggles to keep pace with far more experienced coworkers, mandatory memorizations of laundry lists of obscure ingredients, and the stress of balancing responsibilities at home and at work, The Last Supper Club reveals the ups and downs of a waiter’s workday and offers an insightful perspective on what makes a job good, bad, or great. For Batt, this job turns out to be considerably more fun, and possibly more rewarding, than his academic career, and his insider’s view of waiting tables extols the significance of our food and the places where we gather to enjoy it—or serve it. Told with sharp humor, humility, and a keen sense of what matters, The Last Supper Club is an ode to life in a high-pressure restaurant, the relationships that get you to the night’s close, and finding yourself through—or perhaps because of—the chaos of it all. Trade Review "Deliciously funny, vividly peopled, wise, and big-hearted, The Last Supper Club is a book you will devour in one sitting and wish you could go back for seconds. The memoir takes a behind-the-scenes look at the adrenaline-fueled world of restaurant life, reverently revealing all the care and thought that goes into a meal before the plate is ever lowered before you. If Anthony Bourdain’s Kitchen Confidential and Stephanie Danler’s Sweetbitter had a love child, it would be this superb book!"—Adrienne Brodeur, author of Wild Game: My Mother, Her Secret, and Me "This book should come with a trigger warning for those of us who’ve ever waited tables. Matthew Batt describes restaurant work with such ferocious, sweat-inducing clarity that I feel like I’m right back there, in the weeds. Like any great dish, The Last Supper Club has so many layers and flavors: it’s a waiter’s memoir, it’s a vital history of a remarkable restaurant, it’s an incisive meditation on the nature of work, and it’s a heartfelt story of someone who went searching for a paycheck but found something else entirely—family, and purpose, and joy."—Nathan Hill, author of The Nix and Wellness "In his gloriously food-obsessed and mournful memoir The Last Supper Club, Matthew Batt channels the thrill of a seamless service, the tension of having no place to hide failure, and the implicit critique of academic jobs that require a second income. His ode to the chaos and thrill of the restaurant business is a hilarious, elegiac look at the all-too-brief gratification of being exactly where you want to be."—Michelle Wildgen, author of Wine People "Matthew Batt gets the details of high-end restaurant life exactly right in this personal story of becoming a server: the balance between home life and work life; the pressure inherent in the business; the symbiotic but fraught relationship between front-of-the-house and back-of-the-house. I love restaurant stories, and this one I didn’t want to put down. It’s a keeper."—Michael Ruhlman, author of The Soul of a Chef: The Journey Toward Perfection "Matthew Batt's elegiac The Last Supper Club is a tender yet clear-eyed portrait of a fiercely dedicated community of restaurant lifers and the dreams they build, nurture, and—often too briefly—inhabit. The most beautiful stuff in this book taps into the almost primal wonder and magic so many of us associate with our first experiences eating in restaurants and being waited on by complete strangers. This book understands the lingering spell of that experience better than anything else I've read, and Batt is almost Proustian in mining his early memories of food and restaurants. He also understands that alchemy is the one true, worthy goal of any dreamer who opens a restaurant—or throws themselves with real passion into working in one."—Brad Zellar, author of Till the Wheels Fall Off "There’s an impressive level of detail here, offering insight into the nitty-gritty of restaurant labor for those who’ve never worked in hospitality, while still feeling intimately familiar to those who have done their time in the service industry."—Eater "In this splendidly written book, Batt demonstrates a gift for capturing the essence of his coworkers."—Booklist "Catnip for anyone who has ever worked in a restaurant."—The Washington Post
£17.99
Temple University Press,U.S. Forklore: Recipes and Tales from an American
Book SynopsisTrue life tales and scrumptious recipes from Philly's trendsetting restaurantTrade Review"Yin is co-owner of Fork, a popular restaurant in Philadelphia’s Old City, and its offshoot, Fork:etc., a gourmet market next door. Fork has just celebrated its tenth anniversary, and Yin’s very personal cookbook offers a heartfelt narrative of the restaurant’s first decade. The 100 recipes are grouped chronologically into such chapters as “Fork Grows Up” and “From Amour to Amore” (there is also a handy listing of recipes by course), and stories about the chefs and other staff, along with Yin’s own culinary adventures, provide the behind-the-scenes story. The book is attractively designed, and there are color photos throughout of the food, the restaurant, and the people involved. For area libraries and where restaurant books are popular." —Library Journal"Fork is one of Philly's greatest assets. For those of us for which Fork is more than an hour away we can now bring a little bit of Fork home with us, beyond the lovely memories. If books were edible I'd start with this one." —Max McCalman, author of Cheese: A Connoisseur's Guide to the World's BestTable of ContentsSalads; Seafood; Meat; Poultry; Sides; Baked Goods and Desserts
£33.15
Getty Trust Publications The Edible Monument - The Art of Food for
Book SynopsisThe Edible Monument considers the elaborate architecture, sculpture, and floats designed for court and civic celebrations in early modern Europe, including popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were difficult to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor iconography for how food and its preparation should be explained or depicted. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. Although made for consumption, food could also be a work of art, both a special attraction and an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. This book is published on the occasion of an exhibition at the Getty Research Center from October 13, 2015, to March 23, 2016.Trade Review..".accessibly written, well-documented, and generously illustrated..."--Choice
£30.00
