Cookery Books

Trade Review[An] elegant, detailed history... Highly recommended. Choice Hog and Hominy provides a definitive history of the grand social forces and unforgettable personalities that have revolutionized Africa American cooking since the twilight of the Jim Crow system. -- Andrew Warnes Gastronomica Hog and Hominy contributes to understanding the important place of soul food in African American culture and of African American cuisine in the American melting pot. -- Carole Counihan Journal of American Ethnic HistoryTable of ContentsList of Illustrations Introduction 1. The Atlantic Slave Trade and the Columbian Exchange 2. Adding to my Bread and Greens 3. Hog and Hominy 4. The Great Migration 5. The Beans and Greens of Necessity 6. Eating Jim Crow 7. The Chitlin Circuit 8. The Declining Influence of Soul Food 9. Food Rebels Epilogue Notes Bibliography Index

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Book SynopsisA companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits the country's major historical moments-colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repeal-and he tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence. Americans have invented, adopted, modified, and commercialized tens of thousands of beverages-whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch's Grape Juice, Coca-Cola, root beTrade ReviewFull of rewarding details, each chapter of Drinking History tells a concise, compelling tale likely to inspire further, more expansive investigations. -- Evan Rail Times Literary Supplement This acts as a companion title to the author's Eating History title that was equally well-researched and well-written and well worth a read in its own right. Yum.fi Highly recommended Choice Engaging... Perfect for the college reader Register of the Kentucky Historical Society Engaging... Researchers focused on the food and beverage industry will also find a great resource in the fact-packed pages of Smith's book. Graduate Journal of Food StudiesTable of ContentsPreface Acknowledgments Prologue 1. Colonial Diversity 2. An Essential Ingredient in American Independence 3. Tea Parties 4. Tarantula Juice 5. Cider's Last Hurrah 6. The Most Popular Drink of the Day 7. Nature's Perfect Food 8. The Most Delightful and Insinuating Potations 9. Unfermented Wine 10. The Temperance Beverage 11. To Root Out a Bad Habit 12. Youth Beverages 13. Judgment of Paris 14. The Only Proper Drink for Man 15. The Coffee Experience Epilogue Notes Bibliography Index

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Book SynopsisTracing the trans-Pacific tea trade from the eighteenth century onward, Green with Milk and Sugar shows how the interconnections between Japan and the United States have influenced the daily habits of people in both countries. Robert Hellyer explores the forgotten American penchant for Japanese green tea and how it shaped Japanese tastes.Trade Review[A] heady brew of the intertwined history of green tea in Japan, the United States and [Hellyer’s] own family . . . there is much to savor in this heavily researched study. -- Heller McAlpin * Wall Street Journal *A well-researched, elegantly written history . . . Highly recommended. -- M. D. Ericson * Choice Reviews *Master storyteller Robert Hellyer draws readers into Green with Milk and Sugar . . . The book serves as a model for those seeking to write a good history of Japan, or any region . . . An outstanding contribution in many fields. -- William Wayne Farris * Monumenta Nipponica *Robert Hellyer is meticulous in describing the relevant history of both the US and Japan of these periods, and most history buffs would enjoy his exploration of the period, through the lens of tea. -- Kristen Yee * Asian Review of Books *Who would have guessed that the American heartland had a penchant for green tea (served with milk and sugar) before World War II and that U.S. tea drinkers contributed to the ubiquity of sencha in modern Japan? This engagingly written, delightfully illustrated, and stimulating book brings a lost world of ‘teaways’ to light. -- Kristin Hoganson, author of The Heartland: An American HistoryRobert Hellyer’s book is a gem—an intriguing story that connects the United States and Japan through ‘teaways.’ It offers a fascinating entangled, trans-Pacific history of the production and consumption of Japanese green tea through the lens of intergenerational family stories, spanning over one hundred years. -- Naoko Shimazu, author of Japanese Society at War: Death, Memory, and the Russo-Japanese WarBeautifully researched and written, Green with Milk and Sugar demonstrates how important Japan has been to developing U.S. tastes and trade and global capitalism. Hellyer reveals a tremendous amount about consumption and trade in Japan and how Pacific influences can be found throughout the American continent. This book will appeal to tea lovers, historians, food scholars, and members of the tea trade. -- Erika Rappaport, author of A Thirst for Empire: How Tea Shaped the Modern WorldAn unquenchable curiosity—abetted by the author’s familial ties—drives this extraordinary story of the Japan-to-America tea trade. Equal parts business and cultural history, with a spoonful of diplomatic history mixed in, Green with Milk and Sugar reveals many surprising as well as previously unexplored effects of international commerce at both ends of the commodity chain. Altogether, a model transnational study. -- Leon Fink, author of Undoing the Liberal World Order: Democratic Ambitions and Political Realities Since World War IIDelightfully rich in eye-opening revelations, Green with Milk and Sugar spotlights aspects of the modern history of tea found in no other books on this global drink. It offers a fine example of how the study of the forgotten past can alter our perception of present tastes and places. -- Shigehisa Kuriyama, author of The Expressiveness of the Body and the Divergence of Greek and Chinese MedicineA lively history of tea and its significance in Japanese and American culture. By juxtaposing the stories of those involved in the production, marketing, and consumption of tea, Hellyer makes a clear case that the fortunes of many in Japan rested on the popularity of green tea in the American Midwest, offering a compelling reminder of the global effects of commodification and consumption. -- Abigail Markwyn * The Journal of the Gilded Age and Progressive Era *A valuable entry in the growing body of work exploring the ways our food choices are related to social trends, scientific and industrial developments, and political concerns, as well as international relations . . . It will be useful to scholars of food history and both Japanese and American studies, and it is very accessible to nonspecialists. -- Jessamyn R. Abel * Journal of Asian Studies *Hellyer skillfully interweaves the history of two countries by focusing on a product that is iconic of one and has a forgotten past in the other. . .The result is a commercial, social, and personal account of the complex ways that Americans and Japanese have long influenced one another’s everyday lives. -- Catherine L. Phipps * Journal of Japanese Studies *Hellyer's thoroughly researched account of the tea trade is as engaging a commodity history as you will find, and one that provides plenty of opportunity to rethink and connect American and Japanese history. -- Steven Ivings * H-Japan *In Green with Milk and Sugar, Hellyer tells a remarkable story, one that has not been explored in any detail elsewhere, which fundamentally alters what we know of both modern American and modern Japanese history. -- Rebecca Corbett * American Historical Review *An excellent and meticulously researched study of interest to anyone immersed in tea culture and/or trans-Pacific history -- Lillian Tsay * The Social History of Alcohol and Drugs *An excellent social history of tea production in Japan and tea consumption in the United States. * H-Soz-Kult *Table of ContentsNotes on ConventionsPrefaceIntroduction1. The Foundations of Teaways in Japan and the United States2. Tea Amid Civil Wars3. Making Japan Tea4. The Midwest: Green Tea Country5. The Black Tea Wave Hits America6. Daily Cups Defined: Black Tea in the United States, Sencha in JapanConclusionAcknowledgmentsNotesSelected BibliographyIndex

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Book SynopsisFirst patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and caTrade ReviewIncluded in "The Ten Best Books about Food of 2017," Smithsonian.com "Civitello connects the story of baking powder to much larger themes in American history, offering illuminating insights into how racial prejudices influenced branding and marketing practices in the baking powder industry. . . . Foodies and culinary enthusiasts will find much to mine."--The Wall Street Journal"Food historian Civitello tells a complicated and sordid tale of corporate mischief that will surprise many readers."--Booklist "Readers interested in food and business will appreciate this well-researched book. . . . Highly recommended."--Choice"It's just an innocuous white powder in a can at the back of the closet. Or is it? Linda Civitello’s history shows how baking powder precipitated vicious competition in big business, raised concerns about chemical adulterants in food, and transformed home cooking. Without baking powder, there would be no fluffy cakes and pancakes, no biscuits, no muffins, and no cookies, in short, no American cuisine as we know it."--Rachel Laudan, author of Cuisine and Empire: Cooking in World History"Linda Civitello's carefully researched book has finally opened a window onto a fascinating subject and era in U.S. history. . . . Baking Powder Wars provides fascinating insights into a unique American product."--The Rambling Epicure "[A] meticulously researched history."--Orlando Weekly"You’ll never look at baking powder quite the same way again."--Smithsonian Magazine"With Baking Powder Wars, Linda Civitello takes her readers on an interesting and learned journey about a little-known subject: The history of leavening agents. I'm grateful for this detailed backstory on what makes bread rise to the occasion."--Adrian Miller, author of the James Beard Award-winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time "Well written and insightful, Baking Powder Wars is a model of superb scholarship and is essential reading for a wide spectrum of scholars, including those interested in food studies, women's studies, American studies, business, and advertising." --Journal of American Culture "A provocative and gripping story of industrial espionage, nineteenth century business barons, and baking powder. Linda Civitello has a rare talent for pitch-perfect storytelling. This is not just a food lover's book, but will also appeal to anyone interested in economics and history. Foodies, meanwhile, will savor the fascinating facts, tantalizing trivia, and action and intrigue sprinkled throughout. You'll savor every crumb!"--Francine Segan, author of Dolci: Italy's Sweets "A thrilling tale of food business, especially the wonderful chapter seven, about the shenanigans of corrupt businessmen and politicians.”--Bruce Kraig, coeditor of The Chicago Food Encyclopedia "Who knew that baking powder has such a complex history, one full of political intrigue, gender wars, health scares, and race relations? In this meticulously researched and entertainingly told book, Linda Civitello chronicles the evolution of home baking in America, along the way highlighting the roles of figures like Teddy Roosevelt and Lincoln Steffens in abetting baking powder’s successful rise."--Darra Goldstein, founding editor of Gastronomica: The Journal of Food and Culture "Baking Powder Wars is an insightful and fascinating account of the advent and subsequent struggle for legitimacy of one of today’s most widely used ingredients in both home and commercial baking. Linda Civitello succeeds in making what might have been an academically dry topic come alive with erudition, grace, and humor."--Nick Malgieri, author of Bake! "Linda Civitello has mined her subject thoroughly and documented how it changed American baking to satisfy our hurry-up attitude toward life and food in general, as we embraced a quick and easy solution to the tiresome problem of supplying the family table. Along the way, Civitello records in detail the fundamental history of a business that is almost uniquely American--the baking powder business. Who knew that baking powder could be such a rich resource?"--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive Oil "Baking powder was not a topic high on my interest level before I read this book, but I'm fascinated by the subject now. A great job of getting into the topic and placing it in a broader perspective."--Andrew F. Smith, editor of The Oxford Encyclopedia of Food and Drink in America

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Book SynopsisWorks of Distinction, LDEI M.F.K. Fisher Prize for Excellence in Culinary Media Content, 2022 A rare woman's-eye-view of working in the professional French kitchen Though women enter France's culinary professions at higher rates than ever, men still receive the lion's share of the major awards and Michelin stars. Rachel E. Black looks at the experiences of women in Lyon to examine issues of gender inequality in France's culinary industry. Known for its female-led kitchens, Lyon provides a unique setting for understanding the gender divide, as Lyonnais women have played a major role in maintaining the city's culinary heritage and its status as a center for innovation. Voices from history combine with present-day interviews and participant observation to reveal the strategies women use to navigate male-dominated workplaces or, in many cases, avoid men in kitchens altogether. Black also charts how constraints imposed by French culture minimize the impact of #MeToo and other reform-minded Trade Review"This easily read book incorporates a rich ethnographic account of French culinary history and tradition and thereby minimizes any gaps in the author's use of outside scholarship by paying serious attention to women's lived experiences in professional kitchens. Black's book is a valuable addition to folklore scholarship, women's studies, food studies, and other related fields." --Digest"Recomended." --Choice"Rachel Black has written a fascinating account of feminine sovereignty in the bouchons of Lyon. She shares timeless examples of wisdom and strength migrating to contemporary kitchens."--Odessa Piper, James Beard Foundation Best Chef Midwest 2002 and founder of L’Etoile"Cheffes de Cuisine fills an important gap, and the book’s focus on the gendering of kitchen space makes it relevant to many current discussions and debates."--David E. Sutton, author of Secrets from the Greek Kitchen: Cooking, Skill, and Everyday Life on an Aegean Island

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Book SynopsisWinner of the 2023 Association for the Study of Food and Society Book Prize for Edited Volume Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish edit contributions that explore the massively popular social media platform as a space for self-identification, influence, transformation, and resistance. Artists and journalists join a wide range of scholars to look at food's connection to Instagram from vantage points as diverse as Hong Kong's camera-centric foodie culture, the platform's long history with feminist eateries, and the photography of Australia's livestock producers. What emerges is a portrait of an arena where people do more than build identities and influence. Users negotiate cultural, social, and economic practices in a place that, for all its democratic potential, reinforces entrenched dynamics of power. Interdisciplinary in approach and transnational in scope, Food Instagram offers general readers aTrade Review"Media and food studies scholars, Emily Contois and Zenia Kish and their co-authors, have produced an in-depth, analytical, and highly interdisciplinary book that includes writers from the fields of various 'studies' (food, media, American) as well as history, science and technology, sociology, anthropology, and political science." --Journal of Folklore Research Reviews"Contois and Kish have prepared a veritable smorgasbord of perspectives on the all-pervasive and all-important nature of food on visual social media in this deliciously engrossing collection. From aperitifs to aesthetics, and placemaking to politics, this book has something for every reader."--Tama Leaver, coauthor of Instagram: Visual Social Media Cultures"Instagram has become much more than a fun medium for selfies, food porn, and branding. This volume shows how the digital app and the kind of food representations it supports contribute to building identities and negotiating social and economic relationships."--Fabio Parasecoli, author of Bite Me: Food in Popular CultureTable of ContentsAcknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ixIntroduction. From Seed to Feed: How Food Instagram Changed What and Why We Eat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1ZENIA KISH AND EMILY J. H. CONTOISPART I. IDENTITY1. @hotdudesandhummus and the Cultural Politics of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33MICHAEL Z. NEWMAN2. Starving Beauties? Instabae, Diet Food, and Japanese Girl Culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47TSUGUMI (MIMI) OKABE3. #Foodporn: An Anatomy of the Meal Gaze . . . . . . . . . . . . . . . . 65GABY DAVID AND LAURENCE ALLARD4. The South in Your Mouth? Gourmet Biscuit Restaurants, Authenticity, and the Construction of a New Southern Identity . . . . . . . . . . . . . . . . . . . . . . . . . . . .81DEBORAH A. HARRIS AND RACHEL PHILLIPS5. Uncle Green Must Be Coming to Dinner: The Joyful Hospitality of Black Women on Instagram during the COVID-19 Pandemic . . . . . . . . . . . . . . . .94ROBIN CALDWELL6. Creative Consumption: Art about Eating on Instagram . . . . . . . . . . . . . . . . . . . . . . . .101DAWN WOOLLEY AND ZARA WORTHPART II. INFLUENCE7. Picturing Digital Tastes: #unicornlatte, Social Photography, and Instagram Food Marketing . . . . . . . . .115EMILY TRUMAN8. Camera Eats First: The Role of Influencers in Hong Kong’s Foodie Instagram Culture . . . . . . . . . . . . . . . . . .132YUE-CHIU BONNI LEUNG AND YI-CHIEH JESSICA LIN9. Repackaging Leftovers: Health, Food, and Diet Messages in Influencer Instagram Posts . . . . . . . . . . .148TARA J. SCHUWERK AND SARAH E. CRAMER10. Meet Your Meat! How Australian Livestock Producers Use Instagram to Promote “Happy Meat” . . . . . . . . .163EMILY BUDDLE11. FreakShakes and Mama Noi: Cases of Transforming Food Industry Influence on Instagram . . . . . . . . . . . . . . . . . . .177KATHERINE KIRKWOOD12. My Life and Labor as an Instagram Influencer Turned Instagram Scholar . . . . . . . . . . . . . . . . . . . . . . . . . . .191KC HYSMITHPART III. NEGOTIATION13. Transgressive Food Practices on Instagram: The Case of Guldkroen in Copenhagen . . . . . . . . . . . . . . . . . .205JONATAN LEER AND STINNE GUNDER STRØM KROGAGER14. Posing with “the People”: The Far Right and Food Populism on Instagram . . . . . . . . . . . . . . . . . . . . . . . . .221SARA GARCIA SANTAMARIA15. Farming, Unedited: Failure, Humor, and Fortitude in Instagram’s Agricultural Underground . . . . . . . . . . . . . . . . . . .241JOCELINE ANDERSEN16. The Surprisingly Long History of Feminist Eateries on Instagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .260ALEX KETCHUM17. How to Think with Your Body: Teaching Critical Eating Literacy through Instagram . . . . . . . . . . . . . . . . . . . . .274SARAH E. TRACYAfterword: Food Instagram’s Next Course . . . . . . . . . . . . . . . .283EMILY J. H. CONTOIS AND ZENIA KISHContributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .287Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .293

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Book SynopsisThe comprehensive guide to wild mushrooms in the heartland--perfect for the coffee table, glove box, and kitchenTrade Review"Perfect for any mushroom hunter or wannabe hunter."--Illinois Country Living "Essential information for naturalists and cooks alike."--Illinois Times"A lively, beautifully produced read."--Mushroom the Journal"Edible Wild Mushrooms of Illinois and Surrounding States should be required reading by all wild mushroom hunters in the Midwest, especially beginners. It will be an instant success throughout the Midwest and beyond!"--Fungi"[A] beautifully photographed, chummily written guide."--Chicago Reader"Finally! This is the mushroom book we've all been waiting for. Any mushroom hunter in the Midwest will find it incredible. If we owned only one mushroom book, this would be it."--Tom and Vicky Nauman, founders of Morel Mania, Inc."This book should be required reading for all wild mushroom hunters in the Midwest, and especially beginners. McFarland and Mueller have come up with an entirely new format for getting the uninitiated involved in the joys of wild mushrooming. The writing is learned but very easy to understand, entertaining, and witty--at times hilarious. Bravo!"--Britt A. Bunyard, publisher and editor in chief, Fungi magazine"An important contribution to the culinary world as well as to the world of amateur mycology. This book will appeal to anyone interested in edible mushrooms, their identification, or how to prepare them for the table."--Andrew N. Miller, Illinois State Mycologist, Illinois Natural History Survey "Complete with interesting vignettes and delightful recipes involving wild mushrooms, this book will be of use to anyone interested in collecting and eating wild mushrooms in the Midwest. A thought-provoking, humorous, and practical guide."--Andrew S. Methven, professor and chair of biological sciences, Eastern Illinois University

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Book SynopsisFrom table talk to farmers' markets, analyzing the cultural politics of what and how we eatTrade Review"Provocative. . . . Flammang makes a convincing case for the centrality of food work and shared meals, much along the lines laid down by Carlo Petrini and Alice Waters, but with more historical perspective and theoretical rigor."--Michael Pollan, The New York Review of Books"[Flammang] treats this subject with the high seriousness and scholarly insight it deserves."--Hypatia "An important and provocative book."--Gastronomica"A compelling argument reconnecting domesticity to civil society. . . . Highly recommended."--Choice"Eating is something we all have in common: it opens up both our senses and our consciences to our place in the world. Janet A. Flammang's The Taste for Civilization shows how the American family meal has been devalued from its role as a daily enactment of shared necessity and ritualized cooperation--and how important it is to restore the daily ritual of the table in our lives."--Alice Waters, founder, Chez Panisse"Deftly bringing together political theory, feminist analysis, and cultural studies, Flammang uses the familiar world of our private lives and everyday practices with food to interrogate the public life of American democracy and civil society. Thoughtful and creative."--Anna Sampaio, coeditor of Transnational Latina/o Communities: Politics, Processes, and CulturesTable of ContentsAcknowledgements; Introduction; Civility, Civil Society and Democracy; Political Theory: Where's the Household in Civil Society?; Empirical Studies: It's Hard to Measure the Table; The Art of Conversation and Civic Virtues of Thoughtfulness and Generosity; Meals, Conversations and Women; What Changes are Needed?; Part One: Household Foodwork; Chapter 1: The Time Crunch; Farm and City Foodwork; Women's Labor Force Participation and Overworked Americans; Technology and Food Tasks; The Second Shift and the Globalization of Housework; Invisible Foodwork; Solutions to the Time Crunch; Chapter 2: Domesticity: Meals, Obligation and Gratitude; Political and Gendered Domesticity; Deciding on the Menu: Household Variations; Gift, Obligation and the Economy of Gratitude; Psychological Memories and Social Connections; Escape from the Household with Commercial Food; Chapter 3: American Food; American Food as Multi-Ethnic and Regional Corporations Urge Immigrants to Eat American; Racial and Ethnic Pride in Foodways; The Slow Food Movement; American foodways, the Obesity Crisis and Global Warming; Part Two: Table Conversation; Chapter 4: Conversation and Manners; Conversations and Civility; Civil Society: Light Social Conversations and Heavy Political Arguments; The Lost Art of Conversation in the United States; Upper Class and Feminine: Courtesy, Civility, Politeness and Manners; The Universality of Table Manners; Manners and the Middle Class

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Book SynopsisTrade Review"Media and food studies scholars, Emily Contois and Zenia Kish and their co-authors, have produced an in-depth, analytical, and highly interdisciplinary book that includes writers from the fields of various 'studies' (food, media, American) as well as history, science and technology, sociology, anthropology, and political science." --Journal of Folklore Research Reviews"Contois and Kish have prepared a veritable smorgasbord of perspectives on the all-pervasive and all-important nature of food on visual social media in this deliciously engrossing collection. From aperitifs to aesthetics, and placemaking to politics, this book has something for every reader."--Tama Leaver, coauthor of Instagram: Visual Social Media Cultures"Instagram has become much more than a fun medium for selfies, food porn, and branding. This volume shows how the digital app and the kind of food representations it supports contribute to building identities and negotiating social and economic relationships."--Fabio Parasecoli, author of Bite Me: Food in Popular CultureTable of ContentsAcknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ixIntroduction. From Seed to Feed: How Food Instagram Changed What and Why We Eat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1ZENIA KISH AND EMILY J. H. CONTOISPART I. IDENTITY1. @hotdudesandhummus and the Cultural Politics of Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33MICHAEL Z. NEWMAN2. Starving Beauties? Instabae, Diet Food, and Japanese Girl Culture . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47TSUGUMI (MIMI) OKABE3. #Foodporn: An Anatomy of the Meal Gaze . . . . . . . . . . . . . . . . 65GABY DAVID AND LAURENCE ALLARD4. The South in Your Mouth? Gourmet Biscuit Restaurants, Authenticity, and the Construction of a New Southern Identity . . . . . . . . . . . . . . . . . . . . . . . . . . . .81DEBORAH A. HARRIS AND RACHEL PHILLIPS5. Uncle Green Must Be Coming to Dinner: The Joyful Hospitality of Black Women on Instagram during the COVID-19 Pandemic . . . . . . . . . . . . . . . .94ROBIN CALDWELL6. Creative Consumption: Art about Eating on Instagram . . . . . . . . . . . . . . . . . . . . . . . .101DAWN WOOLLEY AND ZARA WORTHPART II. INFLUENCE7. Picturing Digital Tastes: #unicornlatte, Social Photography, and Instagram Food Marketing . . . . . . . . .115EMILY TRUMAN8. Camera Eats First: The Role of Influencers in Hong Kong’s Foodie Instagram Culture . . . . . . . . . . . . . . . . . .132YUE-CHIU BONNI LEUNG AND YI-CHIEH JESSICA LIN9. Repackaging Leftovers: Health, Food, and Diet Messages in Influencer Instagram Posts . . . . . . . . . . .148TARA J. SCHUWERK AND SARAH E. CRAMER10. Meet Your Meat! How Australian Livestock Producers Use Instagram to Promote “Happy Meat” . . . . . . . . .163EMILY BUDDLE11. FreakShakes and Mama Noi: Cases of Transforming Food Industry Influence on Instagram . . . . . . . . . . . . . . . . . . .177KATHERINE KIRKWOOD12. My Life and Labor as an Instagram Influencer Turned Instagram Scholar . . . . . . . . . . . . . . . . . . . . . . . . . . .191KC HYSMITHPART III. NEGOTIATION13. Transgressive Food Practices on Instagram: The Case of Guldkroen in Copenhagen . . . . . . . . . . . . . . . . . .205JONATAN LEER AND STINNE GUNDER STRØM KROGAGER14. Posing with “the People”: The Far Right and Food Populism on Instagram . . . . . . . . . . . . . . . . . . . . . . . . .221SARA GARCIA SANTAMARIA15. Farming, Unedited: Failure, Humor, and Fortitude in Instagram’s Agricultural Underground . . . . . . . . . . . . . . . . . . .241JOCELINE ANDERSEN16. The Surprisingly Long History of Feminist Eateries on Instagram . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .260ALEX KETCHUM17. How to Think with Your Body: Teaching Critical Eating Literacy through Instagram . . . . . . . . . . . . . . . . . . . . .274SARAH E. TRACYAfterword: Food Instagram’s Next Course . . . . . . . . . . . . . . . .283EMILY J. H. CONTOIS AND ZENIA KISHContributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .287Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .293

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Book SynopsisAn imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshineTrade Review“Distilled masterfully separates rigorous academic inquiries into the origins and rituals of global spirit production from the staid dialectic of trade media with witty, conversational chapters that make nuanced technical information more approachable and enjoyable.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book“As a ‘natural’ follow-up to the authors’ A Natural History of Wine, this sequel on spirits will prove equally informative and engaging and serve as a unique reference work for a range of spirits worldwide.”—Patrick E. McGovern, author of Ancient Brews: Rediscovered and Re-created and Ancient Wine: The Search for the Origins of Viniculture“To anyone who has ever asked—or been asked—for a recommendation for a book on whiskey, rum, gin, or any other spirit, look no further. The answer has never been easier: Rob Desalle and Ian Tattersall’s Distilled is all you need.”—Nicolas Palazzi, PM Spirits“A chemical and cultural history of distilling that is concise and readable. Distilled offers intriguing viewpoints on tasting that are sure to form new perceptions for even the most seasoned professional.”—Frank Caiafa, author of The Waldorf Astoria Bar Book

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Book SynopsisTrade Review“Curatorial eminences Rob DeSalle and Ian Tattersall serve up a potent scientific brew in this study of beer, explicating the underlying chemistry, neuroscience and culture with gusto. Crafted as long ago as the seventh millennium bc (in Jiahu, China), the grain-based tipple provides rich pickings, from the intricacies of barley biology and the pedigree of hops to the light absorption in a freshly poured glass of lager, the brain shrinkage behind a hangover headache and possible beer family trees. A marvellous paean to the pint, and to the researchers probing its depths.” — Barbara Kiser, Nature"Forced to choose between this book and a pint of hazy IPA, I would be at a loss. Better to consume them at the same time—both will go down easily, and leave you in an improved condition."—Bill McKibben, author of Falter: Has the Human Game Begun to Play Itself Out?“As a ‘natural’ follow-up to A Natural History of Wine, the sequel on beer—a supreme technological achievement of humankind—should prove equally informative and even more engaging for the general reader.”—Patrick McGovern, Scientific Director, Biomolecular Archaeology Project, University of Pennsylvania Museum of Archaeology and Anthropology“A thorough, thoughtful exploration of the many facets of ‘the most social of beverages,’ which will appeal to beer lovers and general readers alike.”—Theresa McCulla, American Brewing History Initiative, National Museum of American History“DeSalle and Tattersall deliver a fun, factual, focused look at how beer first happened, how it happens every day, and just what's going on when it lands on your tongue.”—Lew Bryson, Senior Drinks Writer for the Daily Beast

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Book SynopsisFrom the recipe novel to the celebrity chef, renowned scholar Sandra Gilbert explores the poetics and politics of food.Trade Review"…The Culinary Imagination is a lovely blend of the personal, the artistic and the political." -- Financial Times

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Book Synopsis“It’s a challenge to create transformative moments with books, but [Masson] does it.”—Susan Salter Reynolds, Los Angeles TimesTrade Review"Few bring to the table the wealth of knowledge and insight found here... Masson's rare combination of passionate advocacy and scientific perspicacity makes this book unusually powerful." "Intelligent, absorbing and very easy to digest, this is an essential book for any person who thinks and/or eats." -- Debra Ginsberg "This book could, quite literally, save the world." -- Sophie Morris

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Book SynopsisThe definitive biography of America’s best-known and least understood food personality, and the modern culinary landscape he shaped.Trade Review"Birdsall’s sentences have rhythm, too, and compress time and place so that a meal becomes a history." -- Ligaya Mishan - The New York Times Book Review"Birdsall is not a polite biographer, and I say this with admiration... [he] applies his deep research to give us critical readings of Beard’s culinary style, documenting its zigzagging development through travel and apprenticeship, looking into dishes that shaped him and crucial meals he cooked, finding intellectual and sensual meaning in the relics of Beard’s delights." -- Tejal Rao - The New York Times Magazine"Birdsall has a good story to tell, and tells it well..." -- Adam Gopnik - The New Yorker"Like the life of James Beard, this biography is big and beautiful, heartbreaking and true. It is the celebration that Beard deserves." -- Rien Fertel - The Wall Street Journal"This is the first biography of Beard in 25 years and looks at not only his professional achievements but also his personal life as a gay man in 20th century America." -- The food books of 2020 to buy - The Independent"Packed with sensory detail, The Man Who Ate Too Much is a magnificent tribute to a titan of American life, who taught us, through the coded—or universal—language of food, our inalienable right to the pursuit of pleasure." -- Stephanie Sy-Quia - Times Literary Supplement

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Book SynopsisAn acclaimed ethnobotanist and a pioneering restaurateur beautifully capture the unparalleled diversity and distinctiveness of artisanal mezcalsTrade Review"Agave Spirits invites the reader to a place of wonder and learning all at the same time. It is a captivating journey into the past, present, and future of artisanal mezcals. It’s a book about Mexican history and archeology, plant botany and climate change, the promises of mezcal and its kindred spirits, with prose that leaps from the page." -- Pati Jinich, chef, author, PBS host of La Frontera and Pati's Mexican Table"With agave spirits clearly guiding, Gary Nabhan and David Suro Piñera have blended fascinating science with a loving homage to a mystical plant and the wizards who tend it and extract its juices—and a timely plan for safeguarding its native origins, so we all might keep imbibing." -- Alan Weisman, author of The World Without Us"A thoroughly fascinating dive into all that goes into the spirits, revealing an elaborate web of biological and cultural entanglements, with rich biodiversity in terms of plants, microbes, and even animals, all mediated by skilled human practitioners, carrying out (and refining) cultural traditions. The authors also show how this biodiversity as well as cultural diversity is threatened, concluding with a call to action." -- Sandor Ellix Katz, fermentation revivalist and author of Fermentation Journeys, The Art of Fermentation, and Wild Fermentation"Gary Paul Nabhan and David Suro Piñera combine years of expertise, research and devotion to capture the artistic intricacies of an ancient drink now threatened by greed. Salud to a remarkable achievement and to the rescue of Mexico’s emblematic drink." -- Alfredo Corchado, author of Midnight in Mexico, reporter, The Dallas Morning News"Talking about agave with Suro-Piñera is akin to discussing the Bible with the pope: His knowledge is so eep and intuitive that it draws you in, even if you consider yourself agnostic, or perhaps (shudder) more of a gin drinker. " -- Food & Wine"Agave Spirits is both a paean to and lamentation for the unique intersection of nature and community that produces mezcal." -- The Wall Street Journal

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Book SynopsisAn excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service: French, American, English, Russia, Family-style, and Banquet are explained in detail, along with universally important safety, sanitation, and emergency procedures. This Second Edition features end-of-chapter projects that incorporate real-life situations, as well as enhanced coverage of point-of-service and other technology use in restaurants.Table of ContentsPreface ix Chapter 1: The Server 1 Objectives 1 Service and Hospitality 2 Advantages of Being a Server 2 Qualifications for the Job 4 Personal Appearance on the Job 6 The Uniform 6 Hygiene and Grooming 8 Your Role in the Restaurant Organization 8 Teamwork with Coworkers and Supervisors 9 Issues Regarding Restaurant Employment 11 Respecting the Diversity of All People 11 Preventing Harassment on the Job 12 Keeping Violence and Drugs out of the Workplace 12 Safety and Preventing Accidents 13 Taking Sanitation Seriously 13 Key Terms 14 Review 14 Projects 14 Case Problem 15 Chapter 2: Types of Establishments, Types of Service, and Table Settings 17 Objectives 17 Types of Establishments 18 Types of Table Service 18 French Service 18 Russian Service 21 English Service 22 American Service 22 Banquet Service 25 Family-Style Service 28 Buffets 28 Salad Bars, Oyster Bars, and Dessert Tables 30 Key Terms 33 Review 33 Projects 34 Case Problem 34 Chapter 3: Before the Guests Arrive 35 Objectives 35 Station Assignments 36 Reservations 36 Dining Room Preparation 38 Preparing the Tables 38 Folding the Napkins 41 Preparing the Sidestand 41 Studying the Menu 46 What Is a Menu? 46 Why Study the Menu? 46 Types of Menus 48 Content of the Menu 48 Methods of Food Preparation 53 Preparation Time 54 Meal Accompaniments 55 Closing the Dining Room 56 Key Terms 58 Review 58 Projects 59 Case Problem 59 Chapter 4: Initiating the Service 61 Objectives 61 Seating Guests 62 Who Seats Guests? 62 Where to Seat Guests 62 How to Seat Guests 63 Controlling Seating 64 Approaching the Guests 65 Taking Orders 65 Technique of Taking Orders 65 Methods of Taking Orders 67 Appropriate Topics of Conversation 70 Answering Questions 70 Making Suggestions and Increasing Sales 71 Timing the Meal 73 Placing Orders in the Kitchen 73 Picking up Orders from the Kitchen 75 Key Terms 76 Review 76 Projects 77 Case Problem 77 Chapter 5: Serving the Meal 79 Objectives 79 Serving Tables and Booths 80 Serving Each Course 80 Serving Beverages 82 Serving at Booths 84 Clearing Dishes from the Table 84 Efficiency When Serving 86 Minimizing Steps 86 Maintaining Food Quality 86 Attending to Guests 86 Giving Special Amenities 86 Handling Unusual Circumstances 87 Your Behavior toward All Guests 87 Handling Guests with Special Needs 87 Handling Complaints 89 The Guest Check and Payment 90 Receiving the Tip 92 Increasing the Tip 95 Reporting Tips 95 Key Terms 97 Review 97 Projects 98 Case Problem 98 Chapter 6: Safety, Sanitation, and Emergency Procedures 99 Objectives 99 Safety: Preventing Accidents 100 Food Safety and Sanitation Responsibilities 103 Emergency Procedures 107 Fire 108 Severe Weather 108 Electrical Blackouts 109 Injury or Serious Illness 109 Key Terms 113 Review 113 Projects 113 Case Problem 114 Chapter 7: Handling Service Using Technology 115 Objectives 115 Computers in Restaurants 116 Components of a POS System 118 Office Computer 118 Server Terminal with Touch Screen Monitor 118 Printer 120 Cash Drawer 120 Magnetic Card Reader 120 Handheld Order Terminal 121 Taking Orders Using a POS System 122 Getting Orders to and from the Bar and Kitchen 124 Completing Each Transaction 124 Closing at the End of the Day 126 Advantages of a POS System 128 Advantages and Disadvantages of Handheld Order Terminals 129 Restaurant Reservations and Table Management 130 Advantages of Restaurant Reservation and Table Management Software 130 Guest Paging 131 Advantages of Guest Paging 132 Key Terms 134 Review 134 Projects 134 Case Problem 135 Chapter 8: Wine and Bar Service 137 Objectives 137 Significance of Serving Wine, Beer, and Liquor 138 The Concern about Serving Alcohol in Restaurants 139 Wine Service 141 Wine Merchandising 141 Characteristics of Wine 141 Types of Wines 143 Temperature of Wine 143 Wines and Foods that Complement Each Other 145 The Amount of Wine to Order 145 Wine Glasses 145 Wine Lists and Wine Charts 147 Taking the Wine Order 148 Procedure for Opening and Serving Wine 148 Beer Service 154 Types of Beer 154 Types of Beer Glasses 155 Procedure for Serving Beer 156 Liquor Service 156 Types of Liquor 156 Temperature of Drinks 157 Liquor Glassware 157 Popular Cocktails and Mixed Drinks 158 Procedure for Serving Drinks 158 Nonalcoholic Drinks 161 Key Terms 163 Review 163 Projects 164 Case Problem 165 Resource A: Definitions of Key Terms from the Text 167 Resource B: Definitions ofMenu and Service Terms 177 Resource C: Recommended Resources for Further Information 189 Index 191

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Book SynopsisA complete guide to these increasingly popular beverages Whiskey & Spirits For Dummies invites readers to enhance their appreciation of this family of noble beverages, flavor by flavor-from whiskey, rum, and brandy to vodka, gin, and cordials.Table of ContentsIntroduction 1 Part I: Entering the Spirits World 7 Chapter 1: Discovering Distilled Spirits 9 Chapter 2: How Distilled Spirits Are Created 23 Chapter 3: Enjoying Spirits 43 Part II: Whiskeys from Around the World 59 Chapter 4: Sipping the Irish Whiskeys 61 Chapter 5: Saluting the Scots 79 Chapter 6: American Cousins: Bourbon and Tennessee Whiskey 97 Chapter 7: More Whiskeys from America and Other Parts of the World 115 Chapter 8: Channeling the Canadians 131 Part III: Surfing the White Waters: A Guide to “Clear” Spirits 147 Chapter 9: Getting the Goods on Gin 149 Chapter 10: Vodka: Toasting the Russians 169 Chapter 11: Tequila: Unearthing the Aztecs 191 Chapter 12: Yo Ho Ho and a Bottle of Rum 209 Part IV: Enjoying the “After Dinner” Specials 231 Chapter 13: Cultivating Brandy 233 Chapter 14: Collecting Cordials, Lining Up Liqueurs 255 Part V: The Part of Tens 275 Chapter 15: Ten (or so) Classic Spirits Cocktails 277 Chapter 16: Ten Spirited Dishes 291 Chapter 17: Ten Nutrition Profiles of Alcohol Beverages 303 Chapter 18: Ten (or so) Health Benefits of Moderate Drinking 307 Index 317

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Book SynopsisA guide to making artisan breads practically and profitably, Bread Baking: An Artisan''s Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads.Table of ContentsPreface ix 1 The History of Bread Making 1 A Brief History of Bread Making 2 Bread’s Impact on Basic Survival 2 A Cornerstone of Civilization 2 How Bread Began 3 Bread: An Accidental Creation 3 Mechanized Bread Making 6 Direct Mixing Method 7 World War II and Its Aftermath 7 The Intensive Mix Method 8 Rescue Arrives—The Improved Mix Method 9 Renewed Interest in Great Bread 11 2 Ingredients and Their Effects 13 Ingredients for Baking Bread 14 The Most Important Ingredient: Flour 14 Wheat Dough Can Inflate 15 The Wheat Berry 15 Wheat Classification 16 Other Grains 18 Water 19 Salt 20 Yeast 21 Sweeteners 23 Fats and Oils 23 Milk Products 24 Eggs 24 Nuts, Seeds, Grains, and Dried Fruits 25 Using Whole Grains 25 Herbs and Spices 27 3 Basic Baker’s Percentage (Baker’s Math) 31 An International Language for Bakers 32 It’s All in the Percentages 32 Changing Batch Sizes 35 Find the Total Flour Weight: Using the Percentage Sum 36 Discrepancies in Batch Size 38 When You Have Two or More Flours 38 4 Mixing Methods 41 The First 10,000 Years: Hand Mixing 42 Two Stages in the Dough Mixing Process 42 Dough Transformation During Mixing 43 Precursors to Mechanized Mixing 43 Mechanization Arrives: The Short Mix Method 44 Intensive Mix Method 44 The Improved Mix Method 47 Is There a Best Mixing Method? 47 Special Circumstances or Exceptions 50 5 Fermentation 61 Fermentation: A Process of Transformation 62 Does Fermentation Create or Destroy? 62 Fermentation of Bread Dough 63 Yeast Fermentation: Produces Carbon Dioxide and Alcohol 64 Bacterial Fermentation: Produces Organic Acids 65 Nonliving Organic Substances: Esters and Enzymes 66 Manipulating Fermentation: Time, Temperature, and Hydration 67 Pre-Ferments: How to Shorten Fermentation Time While Increasing Strength and Flavor 68 Natural Pre-Ferments 70 6 Division and Shaping of Loaves and Rolls 77 Giving Form to Dough 78 The First Step: Division 78 Shaping Loaves and Rolls 82 7 Proofing and Retarding 105 Proofing Defined 106 Judging the Readiness of Proofed Loaves 106 Proofing versus Bulk Fermentation 107 Collapse of Overproofed Dough 107 Gas Production in Successful Proofing 107 Changing the Temperature of Dough 108 Yeast Quantity in Dough 110 The Degradation of Dough Structure 110 Retarding Loaves of Bread 111 Dough Degradation in Retarding 113 Specialized Equipment for Proofing and Retarding Loaves of Bread 113 8 Baking 121 Baking Transforms Raw Dough 122 Recognizing When Loaves Are Ready to Be Baked 122 Scoring Loaves 122 Baking Temperature 125 Using Steam 127 How to Judge the Doneness of Bread 130 The Importance of Cooling Bread after Baking 131 9 Rich and Laminated Doughs 137 The Effects Ingredients Have on Dough 138 Strategies for Turning Lean Dough into Rich Dough 139 Why Not Just Add the Fat to the Dough? 139 Lamination Defined 140 The Lamination Process 142 Differences between Croissant Dough and Danish Dough 148 Some Caveats in Working with Laminated Dough Products 149 Shaping Croissants and Danish 149 10 Creating Dough Formulas 155 Formulation: How Can We Design Our Own Reliable Bread Dough? 156 Choose Your Ingredients 157 Create a Formula, Not Just a Recipe 159 Advanced Topic #1: Flour Composition and Milling Technology 173 Elements of the Wheat Endosperm 173 The Milling Process 178 Advanced Topic #2: Advanced Baker’s Percentage 181 Using Pre-Ferments in Formula Creation 181 Which Pre-Ferment Should You Use? 183 Advanced Topic #3: Controlling Fermentation: Living and Nonliving Players 185 Controlling Yeast Activity 185 Controlling Bacterial Activity 186 Enzymes: Amylase and Protease 187 Advanced Topic #4: Decorative Dough Pieces 189 Working with Decorative Dough 189 Types of Decorative Dough 189 Appendix: Formulas 193 Glossary 237 Bibliography 247 Index 249

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Book SynopsisMaintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs withcomprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d''oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.

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Book SynopsisThe Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors-whether in national dishes or creative culinary fusions.Table of ContentsForeword iv Acknowledgments v Introduction vi Mexico 1 South America 49 The Caribbean 106 Japan 148 China 198 Korea 271 Southeast Asia 313 Spain 371 The Middle East 410 Turkey, Greece, and Crete 454 Africa 501 India 543 The British Isles 599 France 640 Italy 690 Germany, Austria, Switzerland 742 Scandinavia and Russia 785 References 827 Index 828

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Book SynopsisThe first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better.Trade ReviewModern Buffets gives you the blueprint you need for success there are so many good ideas and recipes in this book that anybody who is putting on a spread can benefit from it. Culinaria Libris, February 2012)Table of ContentsChapter 1: Evolution and Methodology of Buffets. Chapter 2: Sensational Breakfast. Chapter 3: Lunches for All Occasions. Chapter 4: Composition of Flavorful Salads with Impact. Chapter 5: Dinners with Flair. Chapter 6: Elegant Finger Foods. Chapter 7: From the Glass. Chapter 8: Small Plates, Big Flavors. Chapter 9: The Art & Taste of Pastry. Chapter 10: Old Buffet Favorites Made Elegant. Chapter 11: The Dine Around Concepts to Reality. Chapter 12: Working the Canvas. Chapter 13: Menu Concepts & Accentuating Ideas. Chapter 14: Where to Buy What You See. Chapter 15: From the Chef's Pantry--Recipes to Inspire and Build Upon.

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Book SynopsisThe fourth edition of the book that has become a classic in the field offers a comprehensive review of the management and operation of health care food service departments.Table of ContentsTables, Figures, and Exhibits iv Foreword vii Preface ix Acknowledgments x The Author xi Introduction xiii Chapter 1 Foodservice Industry: An Overview 1 Part One Management of the Foodservice Department 19 Chapter 2 Leadership: Managing for Change 21 Chapter 3 Marketing and Revenue-Generating Services 37 Chapter 4 Quality Management 51 Chapter 5 Planning and Decision Making 71 Chapter 6 Organization and Time Management 95 Chapter 7 Communication 127 Chapter 8 Human Resource Management: Laws for Employment and the Employment Process 145 Chapter 9 Human Resource Management: Other Needed Skills 169 Chapter 10 Management Information Systems 189 Chapter 11 Control Function and Financial Management 207 Part Two Operation of the Foodservice Department 237 Chapter 12 Environmental Issues and Sustainability 239 Chapter 13 Microbial, Chemical, and Physical Hazards: Temperature Control 261 Chapter 14 HACCP, Health Inspections, Environmental Sanitation, Food Code, and Pest Control 285 Chapter 15 Safety, Security, and Emergency Preparedness 311 Chapter 16 Menu Planning 343 Chapter 17 Product Selection 367 Chapter 18 Purchasing 405 Chapter 19 Receiving, Storage, and Inventory Control 429 Chapter 20 Food Production 447 Appendix 20.1 A Culinary Glossary 486 Chapter 21 Distribution and Service 489 Chapter 22 Facility Design, Equipment Selection, and Maintenance 507 References 541 Index 553

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Book SynopsisExplains how to establish policies and codes of behavior, in the office and onsite at events. This book offers guidelines on when it is acceptable to accept a gift, what is acceptable, and what is inappropriate. It shows how to prepare yourself, as well as your staff, for what to expect, and how to handle the unexpected with business finesse.Table of ContentsAcknowledgements. Preface. Part One: Business Ethics. Chapter 1: The Ethical Cost of Doing Business. Event Planner and Supplier Professional Working Relationships. In-Office Sales Presentations. Communication Between Planners and Suppliers. Business Meals. Familiarization Trips. Industry Functions. Holiday Celebrations. Proposals and Quotes. Event Operations. On-Site Meetings. Business Referrals. Confidentiality. Business Favors. Chapter 2: Fair Competition. Supplier-to-Supplier Ethics. Staff. Chapter 3: Maintaining Ethical Boundaries. Business Interactions Between Event. Planners and Clients. Finding the Right Match to Do Business With. Using Business Discretion. How to Handle Unethical Behavior. Part Two: Business Etiquette. Chapter 4: Business Etiquette, Protocol and Entertaining: On Your Home Turf. Their Offices. In Restaurants. Out and About. Elevated Entertainment. Out On the Town. Industry Events. At Home. Weekend Retreats. Holidays Parties. Chapter 5: Business Etiquette, Protocol and Entertaining: Out of Town or Country. Familiarization Trips. Site Inspections. Personal Travel. Part Three: Codes of Conduct. Chapter 6: Codes of Conduct in the Office: Clients, Suppliers and Planners. Chapter 7: Codes of Conduct on Site: Clients, Suppliers and Planners. Pre-Event Meetings (Pre-cons). On Site Event Orchestration. Post-Event Celebrations. Client, Supplier and Planner Codes of Conduct. Chapter 8: Codes of Conduct on Site: Event Planning Crisis Management. Guest Safety and Security. Event Fulfillment, Safety and Security. ABCs of Event Planning Crisis Management. Sample Plans. Recap of the ABCs of Event Planning Crisis Management. Chapter 9: Event Planning Ethics, Etiquette and Essentials A-Z. Chapter 10: Event Planning Dos and Don’ts: How to Develop In-Office and On-Site Ethics and Business Etiquette Policies. Conclusion. Index.

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Book SynopsisAn informative, fun guide to making your own wine It's estimated that one million North Americans make their own wine. Relatively inexpensive to make (a homemade bottle costs from $2 to $4), a bottle with your own label (and grapes) is a fantasy even someone with modest aspirations can fulfill.Trade Review"Tim Patterson is one of the best contemporary writers on wine in the United States. His easy-to-read, engaging prose transforms even the most complicated aspect of making wine and makes it comfortable and understandable. Reading Home Winemaking For Dummies -- like having Patterson by your side as a personal mentor-is the absolute best way to tackle the very satisfying process of making your own wine." --Karen MacNeil, Author, The Wine Bible "A thorough, practical, and entertaining guide, this text takes tips from the pros and brings common sense and approachability to the art of winemaking. Mr. Patterson's vast experience and contagious passion for the subject make Home Winemaking For Dummies an enjoyable read while the format makes it an excellent reference and allows the reader to delve as deep into the subject matter as he or she wishes. Whether problem-solving or pursuing stylistic ideals Mr. Patterson holds the reader's hand when needed but still encourages creativity within safe boundaries. From sourcing fruit to healthy fermentation habits straight through aging, bottling, and even enjoying home-made wine this guide has you covered at every step - I even learned a few things myself! This book would be a welcome addition to any wine enthusiast's library and is equally accessible to novice and connoisseur." --Ondine Chattan, Winemaker, Geyser Peak Winery "As a 20-year amateur winemaker with an addiction to winemaking books, I now have a new ‘go-to' book for my first reference! After the excellently accurate coverage of basic winemaking, Tim's tome takes the wonderful turn of emphasizing the subtle, and not-so subtle, differences that make the distinctions between the popular varietals - all in one place! Home Winemaking For Dummies is now prominently on my shelf in front of all the textbooks!" --Dave Lustig, President, Cellarmasters Home Wine Club Los Angeles "Tim Patterson is able to express his knowledge and passion of winemaking in a vey understandable, humorous, and practical way. If you follow the advice in this book, you will be able to produce wine that will likely be better than inexpensive commercial wine, and could be as good as any wine ever made. I applaud Tim's effort and wish this book was around when I started making wine." --Kent Rosenblum, Consultant Winemaker, Rosenblum Cellars, and former home winemakerTable of ContentsIntroduction 1 Part I: Motivations, Materials, and Methods 7 Chapter 1: Making Great Wine at Home 9 Chapter 2: Finding Good Grapes 21 Chapter 3: Provisioning Your Home Winery 37 Chapter 4: Obsessing over Temperature, Oxygen, and Sanitation 61 Part II: Phases and Stages 71 Chapter 5: Sorting, Crushing, and Pressing 73 Chapter 6: Letting Yeast Do Its Thing: Fermentation 91 Chapter 7: Doing the Post-Fermentation Tango 111 Chapter 8: Aging and Blending 125 Chapter 9: Finishing and Bottling 145 Chapter 10: Storing, Serving, and Starting Over 159 Part III: Deeper Into Reds 169 Chapter 11: What’s Special about Red Wines? 171 Chapter 12: Bold Bordeaux Reds 185 Chapter 13: Ravishing Rhône Reds 199 Chapter 14: Handling the Hard Cases 213 Chapter 15: Up-and-Comers and Off-the-Radars 229 Part IV: Deeper Into Whites 237 Chapter 16: What’s Special about White Wines? 239 Chapter 17: Fruity, Herbal Whites 253 Chapter 18: Aromatic Whites 271 Part V: Beyond Red and White 289 Chapter 19: Thinking and Drinking Pink 291 Chapter 20: Dessert, Fortified, and Sparkling Wines 299 Part VI: The Part of Tens 315 Chapter 21: Ten Mistakes Most Home Winemakers Make at Least Once 317 Chapter 22: Ten Ways To Save Money (and Make Better Wine) 321 Chapter 23: Ten Differences between Wine(makers) and Beer(brewers) 325 Part VII: Appendixes 329 Appendix A: Glossary 331 Appendix B: Conversions 333 Appendix C: Resources 335 Appendix D: Sulfur Dioxide (SO2) and pH 339 Index 347

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Book SynopsisDuring the first half of the nineteenth century, Alexis Soyer, a Frenchman from Meaux, was the most famous cook in London. A combination of chance, talent and social conscience took him into many of the great events of his time. Born in 1810, he cooked his was through the Paris July Days in 1830; he oversaw the building of London''s most modern kitchen at the Reform Club, where he ran the kitchen from 1837-1850; he designed a model soup-kitchen which he took to Ireland, at the Lord Lieutenant''s request, during the 1847 famine; he opened London''s first Parisian-type restaurant in conjunction with the Great Exhibition in 1851; and in 1855, he went to the Crimea to take over the running of the kitchens in Florence Nightingale''s hospital at Scutari. When he died in 1858, Soyer was helping Miss Nightingale reform British army catering.Trade Review“… a fascinating biography and social history.” (Olive, May 2004) “Brandon’s colourful details will give the book lively appeal to a wide range of social historians” (Times Literary Supplement, 24th September 2004) “…exhilaratingly illuminating…a wonderful book…” (The Victorian, November 04) Table of ContentsList of Illustrations. Acknowledgements. The Menu. 1: The Soup. 2: The Fish. 3: The Hors d’Oeuvres. 4: Relevé: Mutton Cutlets Reform. 5: Entrée Chaude: Famine Soup. 6: Roast: Quail à la Symposium. 7: Entremets: Turkish Delights. 8: Coffee. Soyer Bibliography. Index.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisThe easy way to eat vegetarian on campus Vegetarianism is growing rapidly, and young adults?including college students?are leading the charge as more and more of them discover the many benefits to adopting a vegetarian lifestyle. However, there are limited resources for budget-conscious students to keep a vegetarian diet.Table of ContentsIntroduction. Part I: Living the Vegetarian Lifestyle. Chapter 1: Vegetarian Cooking 101. Chapter 2: Understanding Types of (and Reasons for) Vegetarianism. Chapter 3: Jumping Over Health Hurdles. Chapter 4: Handling Sticky Social Situations. Chapter 5: Shopping with Savvy. Chapter 6: Setting the Scene for Vegetarian Cooking. Part II: Vegetarian Vittles. Chapter 7: Five Minutes or Less: Grab 'n' Go Breakfasts. Chapter 8: 20 Minutes till Mealtime: Breakfasts. Chapter 9: Five Minutes or Less: Grab 'n' Go Lunches. Chapter 10: 25 Minutes till Mealtime: Lunches. Chapter 11: Ten Minutes or Less: Grab 'n' Go Suppers. Chapter 12: 30 Minutes till Mealtime: Suppers. Part III: Beyond Three Squares. Chapter 13: Serving Up Snacks, Appetizers, and Baked Goodies. Chapter 14: Dishing Up Decadent Desserts. Chapter 15: Changing Recipes and Resurrecting Leftovers. Part IV: The Part of Tens. Chapter 16: Nearly Ten Tips for Creating a Vegetarian Feast for Guests. Chapter 17: Nearly Ten Ways to Make Any Recipe Vegetarian-Friendly. Appendix: Metric Conversion Guide. Index.

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Book SynopsisMake sure your field experience is everything it ought to be with this gold mine of expert tips and guidance Congratulations! You are about to embark on what will be one of the most exciting (and demanding) phases of your hospitality trainingyour field experience, including internships, externships, co-ops, and practicums. This is your first chance to acquire real experience in the hospitality industry and begin to develop true professional competence. It can also be your first major professional stepping-stone, providing valuable references and contacts that will help launch your career. This easy-to-use workbook helps you make the most of your internship. Written by authors with more than fifty years combined experience preparing students for careers in hospitality and foodservice management, it helps you land a job that perfectly matches your career goals and ensures that your first professional experience is as educationally enriching as possible. Here''s how it works:Table of ContentsChapter 1 Getting a Job 1 Setting Career Goals 1 Locating Prospective Employers 4 Writing a Resume 5 Writing a Cover Letter 15 So Now What? 17 Taking a Job Interview 17 Ten Tips for a Successful field (Work) Experience 22 Chapter 2 Training Goals and Training guides for Hotels 23 Introduction to Hotels 24 Training Goals - Reservations 28 Training Guide - Reservations 29 Training Goals - Guest Registration and Check-Out 34 Training Guide - Guest Registration and Check-Out 35 Training Goals – Room Cleaning 40 Training Guide – Room Cleaning 41 Training Goals – Laundry 48 Training Guide – Laundry 49 Training Goals – Room Service 51 Training Guide – Room Service 52 Training Goals – Guest Services 54 Training Guide – Guest Services 55 Training Goals – Entertainment and Recreation 58 Training Guide – Entertainment and Recreation 59 Training Goals – Meetings and Conferences 63 Training Guide – Meetings and Conferences 64 Training Goals – Security 69 Training Guide – Security 70 Training Goals – Accounting and Finance 76 Training Guide – Accounting and Finance 77 Chapter 3 Training Goals and Training Guides for Restaurants and Foodservices 83 Introduction to Restaurants and Foodservices 85 Training Goals – Managing Kitchen Operations 90 Training Guide – Managing Kitchen Operations 91 Training Goals – Purchasing 94 Training Guide – The Purchasing Function 95 Training Guide – Purchasing Meat, Poultry, and Seafood 99 Training Guide – Purchasing Produce 102 Training Guide – Purchasing Milk, Dairy, and Eggs 104 Training Guide – Purchasing Baked Goods 106 Training Guide – Purchasing Dry Goods and Frozen Foods 108 Training Guide – Receiving, Storeroom, and Inventory 110 Training Guide – Receiving 111 Training Guide – Storeroom 113 Training Guide – Inventory 115 Training Goals – Cooking 117 Training Guide – Soups and Sauces Preparation 118 Training Guide – Entrée Preparation 121 Training Guide – Vegetables and Starch Preparation 125 Training Guide – Fast Food Cooking 128 Training Guide – Baking 131 Training Guide – Pantry Preparation 134 Training Goals – Managing Dining Room Service 137 Training Guide – Managing Dining Room Service 138 Training Goals – Table Service 141 Training Guide – Dining Room Server 142 Training Guide – Dining Room Attendant 150 Training Goals – Counter Service 153 Training Guide – Counter Service 154 Training Goals – Cafeteria Service 158 Training Guide – Cafeteria Service 159 Training Goals – Cash Handling 163 Training Guide – Cash Handling 164 Training Goals – Beverage Service 167 Training Guide – Bar Service 168 Training Guide – Bar Regulations 174 Training Goals – Wine Service 177 Training Guide – Wine Service 178 Training Goals – Catering 184 Training Guide – Catering 185 Training Guide – Banquet Service 190 Training Goals – Vending 193 Training Guide – Vending 194 Training Goals – Sanitation and Safety 199 Training Guide – General Kitchen Sanitation 200 Training Guide – Dishwashing 204 Training Guide – Potwashing 207 Training Guide – Safety 209 Training Goals – Security 213 Training Guide – Security 214 Training Goals – Accounting and Finance 220 Training Guide – Accounting and Finance 221 Chapter 4 Introductory worksheets for Institutional Foodservices 227 Introduction to Business and Industry Foodservices 228 Introduction to School Foodservice 231 Introduction to Healthcare Foodservice 235 Introduction to College and University Foodservice 246 Introduction to Retirement Community Foodservice 250 Chapter 5 Training Goals and Training Guides for Hospitality Human Resource Management 253 Introduction to Human Resource Management 254 Training Goals – Staffing 256 Training Guide – Staffing 257 Training Goals – Training 264 Training Guide – Training 265 Training Goals – Discipline 268 Training Guide – Discipline 269 Training Goals – Performance Evaluation 274 Training Guide – Performance Evaluation 275

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Book SynopsisSCHAUMANN, and JOE GOLDBLATT Corporations and associations must often plan meetings and events in geographic areas unknown to them. This eighth title in the Wiley Event Management Series provides event planners and destination managers at hotels and resorts with the ability to organize these types of events effectively.Table of ContentsForeword ix Preface xi Chapter 1 Understanding Destination Management 1 Chapter 2 Program Planning 17 Chapter 3 Transportation Services 31 Chapter 4 Tours 49 Chapter 5 Child Care Programs 63 Chapter 6 E-Business and Registration 75 Chapter 7 Special Events 97 Chapter 8 Food and Beverage 113 Chapter 9 Additional Services 143 Chapter 10 Pricing Strategies 159 Chapter 11 Technology 175 Chapter 12 Risk Management 191 Chapter 13 Ethics 203 Appendix 1 Sample Letter of Intent 217 Appendix 2 Sample Contract for Services 219 Appendix 3 Sample Schedule of Services 223 Appendix 4 What to Look for When Chartering a Bus 227 Appendix 5 Bus Safety 231 Appendix 6 Excerpts from the Americans with Disabilities Act of 1990 237 Appendix 7 ADA Basics at a Glance 247 Appendix 8 Planning a Pre- or Post-Convention Tour 249 Appendix 9 Case Study: KiddieCorp, Inc. 251 Appendix 10 Meeting Contract Process Outline 255 Appendix 11 Ethics Quiz 259 Index 261

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Book SynopsisThere is no one more qualified to write a book on how to succeed in the special events business than Joe Goldblatt and Frank Supovitz. Joe Goldblatt, one of the industry?s pioneers and visionaries, has truly legitimized what has been a cottage industry?and today is a huge global business that produces results. This work will ?shift the gear? to greater awareness and professionalism for those in this business today and those who want to be a part of its future. ?William Morton, Chairman and Chief Executive, The Jack Morton Company Dr. Goldblatt has been instrumental in defining event management as an industry and a profession. This book takes the process another step further by providing a specific road map to becoming a financially successful event professional. A must read for anyone in and around the business of events. ?John Baragona, Publisher, Event Solutions A practical, thorough, and inspirational how-to guide for the industry. ?Kate Fitzgerald, Editor, Advertising Age Start, grTable of ContentsChoosing Success. Vision, Mission, Strategic Planning. The Event Business Audit. Research. Dollar Wise. Finding Capital. Monitoring Success. The Marketing Plan. Finding and Keeping Great People. Achieving Success. Appendix. Index.

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Book SynopsisThis fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering operations: on-premise, off-premise, and mobile unit. The authors evaluate each type of operation according to operating needs, advantages, and disadvantages.Table of ContentsIntroduction to catering. Introduction. Basic types of catering service. How each service operates. Equipment. Purchase and maintenance of heavy equipment. Truck purchase and maintenance. Light equipment. Kitchen and commissary. The kitchen. Mobile unit commissary. Sanitation. Accident prevention. Staff. Basic staff requirements. Staffing a dinner. Uniforms. Additional staff. How to start a catering business. Training and background. Setting up a catering business. Selling the service. Advertising. Public relations. Business practices. Insurance and licensing. Bookkeeping. Menu. Purchase of food. Inventory. Arranging the affair - I. Estimating costs. How to prepare a menu. How to estimate quantities. Food requirements. Arranging the affair - II. Arrangment of the room. Methods of table setting and service. Arranging the affair - III. Allocation of time for the catered affair. Transportation of equipment and food. Fringe service. The bar. The bar in a private home. Bottle count. Wine. Champagne. Punch bowls. Special cakes for special occasions. Types of cakes. Cutting the occasion cake. Centrepieces. Ice pieces. Edible main-dish centerpieces. Melon baskets. Fruit baskets. Food decorations. Tray garnish and design. Carving flower and designs from raw vegetables. Decoration of canapes. Decorating cold meat. Salad decoration for buffet service. Menu file. Serving foreign foods. Serving children's portions. Side-dish salads. How to use the menu file. Foreign dinner menus. Recipe file. Measurements. Recipes. Appendices. Index.

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Book SynopsisThe completely revised and updated edition contains more than 8,000 terms relating to food ingredients, cooking styles, preparation techniques, utensils, and types of culinary service. Clear and concise definitions, word origins, and simple phonetic pronunciations make this an invaluable resource for food and beverage professionals.Table of ContentsWhat Exactly Is the Internet? What Functions are Driving an Enterprise's Adoption of the Internet? The High Performance Business Team. Taking New Measures. Internet Policy for the Enterprise. Additional Implementation Topics. Summary and Analysis: Internet and the Enabling Technologies. Appendices. References. Index.

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Book SynopsisIn this text, a leading hospitality educator and industry consultant gives readers the means to ensure customer satisfaction and produce acceptable profit margins. Two new chapters review different methods of cost control strategy and operations, including information systems and computerized cost control.Table of ContentsPreface xi Preface to Second Edition xv Chapter 1 Costs and Decision Making 1 Chapter 2 Cost Control By Budgeting 31 Chapter 3 Purchasing and Inventory Cost Control 55 Chapter 4 Food Purchasing, Receiving, And Inventory Control 87 Chapter 5 The Food Cost Percent 115 Chapter 6 Evaluating Food Cost Results 139 Chapter 7 Beverage Purchasing, Receiving, And Storeroom Control 185 Chapter 8 Beverage Cost Control: The Bar 195 Chapter 9 Labor Cost Control: Employee Policies 218 Chapter 10 Measurement of Labor Cost 239 Chapter 11 Labor Cost Standards 267 Chapter 12 Control of Other Direct and Indirect Costs 293 Chapter 13 Information Systems and Control 321 Chapter 14 Computers and Cost Control 341 Index 361

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Book SynopsisWith coverage of the management of a catering business and 201 expert recipes from The Culinary Institute of America, the new edition of this well-established book is an ideal basic text for students of catering.Table of ContentsGetting Started. On-Premises Catering. Off-Premises Catering. Catering Personnel. Writing a Contract. Sanitation. Setting Up a Kitchen. Service Equipment. Special Events. Kosher Catering. Wine and Bar Service. Menu Making and Food Presentation. RECIPES. Hors d'Oeuvres. Appetizers. Soups. Entrees. Vegetables. Potatoes, Pasta, Grains. Salads. Desserts. Culinary Terminology. Recipe Yield Conversion Chart. Index.

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Book SynopsisComprehensive guidance toward HR functions in hospitality Employee excellence is a cornerstone of success in the hospitality industry, and the human resources department is the backbone of good business. Human Resource Management for the Hospitality Industry covers all aspects of the HR function and the ways in which it meets the unique needs of restaurants, hotels, and related businesses. From staffing and unions to health and safety, communication, conflict resolution, and more, the role''s responsibilities are clearly defined and explained. Relevant legal statutes and supplementary resources provide the highly practical guidance HR professionals can use immediately on the job.Table of ContentsHUMAN RESOURCE FUNCTIONS. Staffing. Analyzing and Designing Jobs. Training. Evaluating Employees. Working Successfully with Unions. Employee Compensation. Health and Safety. MANAGING STAFF. The Nature of Management and Leadership. Communicating. Developing a Positive, Motivating Organizational Climate. Managing a Diverse Work Force. Building a Team. Managing Change and Resolving Conflicts. Disciplining Employees. Delegation. Managing Service. Appendices. Index.

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Book SynopsisHospitality World! Harold E. Lane and Denise Dupré Take a vacation from textbook doldrums. Travel around the globe for a page-turning perspective of hospitality management. Denise Dupreé. CEO of Dupré LTD, and Harold E. Lane, Professor Emeritus of Boston University, give students a complete tour with their comprehensive new text, Hospitality World! International in scope, this innovative book takes a hands-on approach to the industry. Case scenarios and skill-building exercises give future managers a framework to develop their personal visions. Highlights of the practical, up-to-date approach begin in the first section where the Olympic torch is held high to illuminate the intricacies of tourism management at the 1996 Olympic Games. Then it?s off on a world-wide tour from the perspective of several lodging owners and restaurateurs. Amidst the challenge of the text, Hospitality World! covers the basics?from the history of the industry to current developments. The complex management concTable of ContentsOVERVIEW. Hospitality's History: Then and Now. The Big Picture. The Hospitality Business is a Service Business. An International Perspective. Tourism Visited. PLACES TO STAY. Lodging: More Than Hotels. How Things Work: Lodging Operations. PLACES TO EAT. Foodservice: More Than Restaurants. How Things Work: Foodservice Operations. MANAGEMENT TOOLS. A Human Resources Tool Box. A Hospitality Marketer's Tool Box. A Management Information Systems Tool Box. An Accounting Tool Box. STRUCTURAL ELEMENTS OF THE HOSPITALITY INDUSTRY. So You Want to Own a Hotel? So You Want to Own a Restaurant? ISSUES AND TRENDS. Business Ethics. Strategic Thinking: Looking Toward the Twenty-First Century. FOR STUDENT ONLY. Taking Your Place in the World of Hospitality. The World of Disney Mini Cases. Index.

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Book SynopsisThe foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to? cost-effectively design an operation properly select and efficiently maintain equipment successfully plan and accurately evaluate foodservice layouts plan fast-food facilities and bakeshops cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from whichTable of ContentsIntroduction to Foodservice Facilities Planning. The Planning Process. The Planning Team. Preparing the Prospectus. The Feasibility Study. Functional Planning. Planning the Atmosphere. Workplace Design. Equipment Requirements. Equipment Selection and Design. Equipment and Facility Maintenance. Space Requirements. Layout of Facilities. Evaluating Foodservice Layouts. Sample Foodservice Layouts. A Glossary of Foodservice Equipment Terms. Appendices. Index.

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Book SynopsisHere at last is a dictionary that puts thousands of current nutrition terms at your fingertips. Written in plain English, this comprehensive dictionary covers all aspects of nutrition from medical terms to basic foods to such diverse dietetic practice areas as research, communications, and private practice.

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Book SynopsisFor a required or elective course in Hospitality Sales and Introductory Sales Training for Industry taught out of the hospitality management or marketing program at the freshman/sophomore level at the two-year and four-year levels. Some hospitality programs will use this book in the lower level marketing course (taught out of the business school) as well. Focused on the sales aspect of hospitality (not just marketing), this book addresses the primary focus of sales as the communication aspect of marketing as well as direct personal selling to potential customers. Shaw/Morris positions personal selling as having the right product, in the right place, at the right time, and at the right price applied to hotels or foodservice operations. With this emphasis on personal selling - the sales process, sales management, sales and technology - sales becomes integral to the student''s understanding of operations and marketing.Table of ContentsSETTING THE STAGE. Introduction to Sales and Marketing. The Marketing Communication Mix. THE PLAYERS. Hospitality Customers: The Buyers. Hospitality Businesses: The Suppliers. Hospitality Businesses: More Suppliers. PERSONAL SELLING AND SALES MANAGEMENT. Personal Selling: The Sales Process. Personal Selling: The Delivery. Sales Management. Sales and Technology: Part A Management and Operations. Sales and Technology: Part B The Hospitality Customer. INTERMEDIARIES AND PARTNERSHIPS. Intermediaries. Hospitality Partnerships. Glossary. Index.

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Book SynopsisThe main objective when marketing any product is to make your product attractive to potential customers and/or a particular market. In hospitality specifically, marketing refers to the process of how a restaurant, hotel, travel business, or resort can sell itself in a competitive marketplace. As marketing becomes increasingly important to the success of today''s businesses, this book provides future hospitality professionals with an important career-building resource for virtually every area of the field. Marketing Hospitality is appropriate for Introductory Hospitality Marketing courses that provide the basic foundations of marketing theory and applications.Table of ContentsPreface. Marketing--Everybody's Job. Hospitality Services. The Macro and Micro Environments of Hospitality Marketing. Market Segmentation and Targeting Marketing. Marketing Information and Research. Marketing Strategy. The Marketing Plan. The Hospitality Product. Place in Hospitality Marketing: Distribution. Place in Hospitality Marketing: Location. The Price of Hospitality. Marketing Communication: Advertising. Marketing Communication: Sales Promotion, Public Relations/Publicity, and Personal Selling. Marketing at the Unit Level. Index.

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Book SynopsisUp-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.Table of ContentsPreface. Acknowledgments. Chapter 1. Decorated Cakes. Chapter 2. Wedding Cakes. Chapter 3. Individual Pastries. Chapter 4. Plated Desserts. Chapter 5. Frozen Desserts. Chapter 6. Light and Low-Calorie Desserts. Chapter 7. Charlottes, Custards, Bavarian Creams, Mousses, Soufflés. Chapter 8. Modernist Desserts. Chapter 9. Holiday Classics and Favorites. Chapter 10. Chocolate Artistry. Chapter 11. Sugarwork. Chapter 12. Marzipan Modeling. Chapter 13. Advanced Decorations. Chapter 14. Basic Recipes. Appendix: Weights, Measures, and Yields. Index.

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Book SynopsisTimeless reference with more than 5000 terms, which professional chefs must use every day in writing of their menus and in explaining recipes to their staff. Includes a guide to pronunciation and definitions of both culinary and wine terms.Table of ContentsAsperge. Bacchus. Chèvre. Decant. Écrevisse. Fennel. Game. Haricot. Indian Pudding. Jardiniére, á la. Kale. Lettuce. Mushroom. Sauce Nantua. Oyster. Pain. Quail. Rice. Saucisse. Terrine. Uccèllo. Vanilla. Watercress. Xérès. Yule Log.

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Book SynopsisThis inaugural volume of the Wiley Restaurant Basics Series is the first professional-level book on the legal challenges faced by restaurant managers.Table of ContentsPreface. Acknowledgments. Restaurant Managers and the Law. Restaurant Contracts. Restaurant Operating Structures. Legal Responsibilities of Managers. Managing Within Regulatory and Administrative Requirements. Managing Insurance. Legal Issues in Selecting Employees. Legal Aspects of Employee Management. Duties and Obligations of Restaurant Managers. A Manager's Legal Responsibilities to Customers. Legal Concerns in Serving Food and Beverages. Legal Aspects of Safety and Security Management. Appendix A: Sample Banquet Contract. Appendix B: Sample Meeting Space Contract. Appendix C: Sample Contract for Sale of Goods. Appendix D: Publications on Government Regulations. Appendix E: Sample Job Description. Appendix F: Guidelines for Appropriate Interview Questions. Appendix G: Sample Employee Consent Form for Drug Testing. Appendix H: Sample Consent Form Authorizing Background Check. Appendix I: Sample Form 1-9. Appendix J: Form 1-9 Qualifying Documents. Appendix K: Sample Demand Letter. Appendix L: Sample Incident Report Form. Appendix M: Sample Lost and Found Tracking Form. Appendix N: Sample Employee Privacy Policy. Appendix O: Sample Property Safety and Security Checklist. Appendix P: Sample Emergency Telephone List. Appendix Q: Sample Fire Emergency Plan. Appendix R: Manager's Responsibilities in a Crisis. Index.

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Book SynopsisIn addition to understanding basic pastry methods and techniques, pastry chefs must also master the basic ?formulas,? or recipes, that underlie their craft (for example, puff pastry, which can be used to create everything from turnovers and napoleons to brie en croute).Table of ContentsList of Recipes Acknowledgments Preface Chapter 1: How to Use this Book Chapter 2: Yeast Breads Chapter 3: Laminates (Layered Doughs) Chapter 4: Cakes Chapter 5: Egg-Based Components Chapter 6: Pies, Tarts, and other Fruit Desserts Chapter 7: Cookies Chapter 8: Working with Sugar Chapter 9: Working with Chocolate Chapter 10: Frostings Chapter 11: Fillings and Components Chapter 12: Assembling and Decorating Cakes Dessert Glossary Appendix A: Metric Conversions and Other Helpful Information Appendix B: Weight-Volume Equivalents for Common Ingredients Appendix C: Volume of Baking Pans Appendix D: High-Altitude Baking Bibliography Index

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Book SynopsisManagement by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the big picture behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service. Both students and working managers will come away from this book able to clearly develop a menu and effectively use it as a management tool. Thoroughly updated with the latest changes affecting the industry, this Fourth Edition has also been revised to give readers a more hands-on learning experience. Sample menus, mini-case studies, self-test review questions, and other new features lead to greater interactivity and engagement with the material. Coverage of new, helpful technologies is now integrated throughout the book.Table of ContentsPreface. 1. A Look Back at the Foodservice Industry. 2. Profile of the Modern Foodservice Industry. 3. Planning a Menu. 4. Considerations and Limits in Menu Planning. 5. Cost Controls in Menu Planning. 6. Menu Pricing. 7. Menu Mechanics. 8. Menu Analysis. 9. The Beverage Menu. 10. Producing the Menu. 11. Service and the Menu. 12. The Menu and the Financial Plan. 13. Ethical Leadership in Restaurant Management. Appendix A. Accuracy in Menus. Appendix B. Number of Portions Available From Standard Containers. Appendix C. Menu Evaluation. Appendix D. Menu Factor Analysis. Appendix E. A Brief History of Foodservice. Notes. Glossary. Index.

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