Cookery Books

Book SynopsisServing people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards. Presenting Service, 2E educates servers, supervisors, and managers in the techniques and demeanor of professional service. This book pays special attention to the historical context of service, the manager''s role in good service including hiring and managing employees, how to become a good server, and the various types of service in food-service operations. There is an art to good service that can be trained and taught, and Presenting Service provides the manager with the skills to create a good dining experience through good service.Table of Contentsix Preface 1 A Historical Overview of Service 2 Introduction 2 The Age of Service 3 Service: A Total Concept 6 A Historical Overview of Service 16 Chapter Summary 17 Chapter Review 17 Case Studies 2 The Professional Server 20 Introduction 20 Finding Work 20 Looking Professional 21 Demeanor and Attitude of Successful Servers 24 Learning Skills 24 Product Knowledge 24 Suggestive Selling 25 Organization 28 Tips 29 Unions 30 Laws Affecting Servers 33 Chapter Summary 34 Chapter Review 34 Case Studies 3 Exceeding People's Needs 36 Introduction 36 Managing Guest Complaints 39 Serving Guests with Special Needs 42 Chapter Summary 43 Chapter Review 43 Case Study 4 Service Mise en Place 46 Introduction 47 Getting Ready 62 Clearing and Resetting Tables 63 Ending the Meal 64 Quick-service Mise en Place 65 The Cash Bank 67 Chapter Summary 68 Chapter Review 68 Case Study 5 Service in Various Industry Segments 70 Introduction 70 Banquet Service 77 Service for Specific Meals 79 Buffet Service 82 Other Service 86 Chapter Summary 87 Chapter Review 87 Case Studies 6 Service Areas and Equipment 92 Introduction 92 Dining Area Equipment 97 Table Service Equipment 100 Menus 102 Service Staff 105 Chapter Summary 106 Chapter Review 107 Case Study 7 Classic Service Styles 110 Introduction 110 French Service 115 Russian Service 116 American Service 118 English Service 119 Chinese Service 121 Chapter Summary 122 Chapter Review 123 Case Study 8 Serving the Meal 126 Introduction 126 Steps in Serving 126 Greeting and Seating the Guests 129 General Rules and Procedures for Serving 133 Taking the Order 138 Serving the Guests 140 Clearing Tables 141 Presenting the Check and Saying Goodbye 143 Closing 143 Formal Dining 144 The Busperson's Role 146 Chapter Summary 148 Chapter Review 148 Case Studies 9 Bar and Beverage Service 152 Introduction 153 Some Important Facts about Beverage Alcohol 155 Knowing Spirits 158 Knowing Wine 163 Knowing Beer 165 Knowing Nonalcoholic Beverages 168 Hospitality Behind the Bar 169 Serving Spirits 171 Serving Wine 173 Serving Sparkling Wine 174 Serving Beer 174 Serving Nonalcoholic Drinks 175 Serving Alcohol Responsibly 179 Chapter Summary 181 Chapter Review 185 Case Studies 10 Management's Role in Service 188 Introduction 188 Establishing Service Standards 189 Management Functions 193 Motivating Servers 198 Scheduling Servers 199 Dining Room Arrangement 199 Kitchen Arrangement 199 Training Servers 202 Reservations 205 Chapter Summary 206 Chapter Review 207 Case Studies 11 Table Etiquette 212 Introduction 212 A History of Table Etiquette 213 Principles of Public Dining Etiquette 220 Tipping 221 Dining Etiquette of Various Cultures 225 Chapter Summary 226 Chapter Review 227 Case Studies 229 Glossary 237 Appendix: Duties of Service Workers 243 Index

Read more less

Book SynopsisA concise reference for food and beverage professionals who wish to sell or buy an existing foodservice operation. Based on the author''s many years of personal experience, this detailed guide presents a wealth of information on valuation principles and procedures, sales terms and conditions, sales and purchase strategies. Shows how the value of a foodservice is determined from both the seller''s and the buyer''s point of view. It also discusses the techniques involved in finalizing a sale, including buying and selling strategies, closing procedures and alternative methods of financing the purchase. An appendix contains a case study illustrating the determination of an acceptable sales price from the seller''s and the buyer''s vantage points.Table of ContentsTHE SELLER DETERMINES AN ACCEPTABLE SALES PRICE. Value of the Real Estate. Value of the Other Assets. Value of the Goodwill. Sales Price, Terms, and Conditions. THE BUYER DETERMINES AN ACCEPTABLE SALES PRICE. Value of the Assets and Liabilities. Financial Analysis. Market and Competition Survey. Initial Investment Required. Purchase Price, Terms, and Conditions. CONCLUDING THE SALE. Sales Strategy. Purchase Strategy. Financing Alternatives. Closing the Sales Transaction. Index.

Read more less

Book SynopsisThe most comprehensive food and nutrition reference available today. The International Dictionary of Food & Nutrition As menus in both homes and restaurants grow more sophisticated, a wider knowledge of foods and their nutritional components grows increasingly important.

Read more less

Book SynopsisA sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.Table of ContentsREFERENCE. Cooking Methods: Techniques and Timetables. Equivalents, Ingredients, and Equipment. Food Quantities. The Language of Food. Foodservice Planning. RECIPES. Appetizers. Soups. Salads and Salad Dressings. Seafood. Meats. Poultry. Pasta and Noodles. Potatoes and Grains. Vegetables and Legumes. Breads, Muffins, and Biscuits. Desserts. Breakfast and Brunch. Index.

Read more less

Book SynopsisA celebrated classic updated and revised for the 1990s and beyond . . . Consumer safety is the most important concern of any successful bulk foodservice operation. And no book has done more to safeguard consumers from foodborne illnesses than Quantity Food Sanitation. First published in 1972, it has schooled generations of dietitians, nutritionists, and professional foodservice operators in techniques for the safe preparation, transport, storage, and serving of food. This fully revised and updated edition includes coverage of the latest scientific and technological advances in the field. It focuses on the microbiological factors of food prepared in quantity and features comprehensive, step-by-step coverage of the entire sequence in the process of serving food to the publicfrom purchasing safe food, through the numerous steps involved in preparation and storage, to final service. The most complete, up-to-date guide to quantity foodservice safety, Quantity Food SanitatiTable of ContentsPartial table of contents: Food Spoilage. Some Basic Facts on Microorganisms Important in FoodSanitation. Foodborne Illnesses. Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: People, Animals, Environment. Reservoirs of Microorganisms Causing Foodborne GastroentericOutbreaks: Food Supply. Control: Procurement of Sound Food Supply and Appropriate Storageof Purchased Items. Contamination of Ingredients and Menu Items in the FoodserviceEstablishment. Multiplication and Survival of Bacterial Contaminants inIngredients and Menu Items. Microwave Heating. Microbiological Considerations in Connection with Some SpecificCategories of Foodservice Systems. Educating Foodservice Personnel in Food Sanitation. Appendices. Index.

Read more less

Book SynopsisRequired reading for every waiter, waitress, or maitre da hotel. clearly written, and easy to follow. ----Manfred F.Table of ContentsBUSSER. Job Description: Busser. Getting Ready to Serve. Preparing for the Guests' Arrival. Preparing Garnishes and Food. Beverages. Once Customers Arrive: Basic Responsibilities During Service. SERVER. Job Description: Server. Basic Service Skills and Equipment. Tray Handling. Service Basics: Serving a Whole Table. Service: Step by Step. Styles of Foodservice. CAPTAIN. Job Description: Captain. Group Sales. Beverage Drama. Special Dining Room Personnel. Advanced Techniques. Carving in the Dining Room. Flambeing. Tableside Preparation of Cold Items. Tableside Cooking. Appendices. Glossary of Tableservice Terms and Phrases. Index.

Read more less

Book SynopsisAmerican Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF).Table of ContentsForeword from the Series Editor vii Preface ix 1 The History of ACF Certification 1 Setting the Bar for Professional Development 2 Gaining Distinction 4 The New Professional Chef 6 The Future of the Culinary Profession 7 2 The Significance of ACF Certification 9 Building the ACF Certification Ladder 10 Climbing the Rungs of the ACF Ladder 11 What ACF Certification Means to the Marketplace 14 3 The ACF Validation Process:Meeting Measurable Objectives 17 How the ACF Certification Program Works 18 Background of ACF Development 19 Setting Measurable Objectives 21 Measuring Performance Objectives 22 Conclusion 27 4 Laying a Foundation in Learning 29 Classical Cuisines Set the Standard 30 Presenting the Classics for Certification 31 Cross-Training in Culinary Fundamentals 33 Progressive Learning 41 Continuing Education 42 Conclusion 43 5 Planning a Career Path in Foodservice 45 Considering the Possibilities 46 Staying the Course 48 Conclusion 52 6 Documenting Your Experience 55 The Proof Is in the Documentation 55 Organizing, Protecting, and Storing Documentation 57 Conclusion 57 7 Levels of ACF Certification 59 ACF Levels of Achievement 60 Conclusion 70 8 The ACF Written Test: Strategies in Learning 71 Who Takes the ACF Certified Exams? 72 Who Administers the Tests? 73 The Exam Matrix 73 Reference Materials 74 Study to Achieve Success 78 9 Evaluating Cooking Skills: The Premise behind the Practical Exam 81 Mind-set for Success 82 Understanding the Role of the Evaluators 83 Conclusion 85 10 Taking the Show on the Road: More on the Practical Testing Process 87 Preparing to Prepare 88 Addressing the Subsets of the Cooking Practical 93 Conclusion 101 11 The Application Process 105 Application Basics 106 Completing the Application Process 114 12 Achieving the Ultimate Goal: Certified Master Chef 121 Details of the CMC Test 123 Conclusion 125 Index 127

Read more less

Book SynopsisIn Club Cuisine, Master Chef Edward Leonard presents his personal tips and insights into creating dishes that meet the expectations of private club members. Endorsed by the American Culinary Federation, this visual cookbook of dynamic club cuisine features 75 recipes, dozens of color photographs, and seasonal menus taken from some of the most prestig-ious diners in top private clubs.Table of ContentsPreface. Foreword. My Philosophy of Cuisine. Special Thanks. 1. Breakfast the Elegant Way. 2. Lunch. 3. Salads. 4. Main Plate Salads. 5. Sandwiches. 6. Appetizers, Hors d’ Oeuvres, Amuse-Bouches. 7. First Plates. 8. Seafood. 9. Beef. 10. Beyond Beef. 11. Pasta, Beans, and Rice. 12. Pastry. 13. Trilogy. 14. Guest Chefs. 15. Chef Leonard’s Pantry. About the American Culinary Federation. About the Club Manager’s Association of America. Certified Master Chef. Index.

Read more less

Book SynopsisIn many hospitality establishments, one manager or supervisor is the entire human resources department, making all the hiring and training decisions, often without having a formal human resources background. Filling this knowledge gap, Hospitality Employee Management and Supervision provides both busy professionals and students with a one-stop comprehensive guide to human resources in the hospitality industry. Rather than taking a theoretical approach, this text provides a hands-on, practical, and applications-based approach. The coverage is divided into four sections: legal considerations, employee selection, employee orientation and training, and communication and motivation. Each chapter in this lively and engaging text features: QuotationsVarious practitioners in the hospitality industry highlight the chapter''s focus Chapter Objectives and Summaries lay out key concepts and then, at the end of each chapter, review them HRM inTable of ContentsPreface xiii Acknowledgments xvi Unit 1 the Legal Landscape 1 Chapter 1 Introduction to Hiring and Supervising Employees 3 Chapter Objectives 3 HRM in Action 4 Overview of What’s to Come 4 Tales from the Field 5 Increased Competition 5 The Changing Labor Market 8 Hospitality Industry Jobs 8 A Note About Ethics 9 Ethical Dilemma 10 Workforce Demographics Will Change 10 Nontraditional Workers 12 Increased Demand 12 Industry Remains Strong 14 Motivations, Needs, and Expectations 15 Training and Motivation 15 Hands-on HRM 19 Chapter 2 The Hospitality Manager’s Legal Challenges 21 Chapter Objectives 21 HRM in Action 22 Employment Law and the Equal Employment Opportunity Commission 22 Tales from the Field 25 Illegal Discrimination 25 Bona Fide Occupational Qualification 26 Ethical Dilemma 27 The Hooters Restaurant Chain 27 Sexual Harassment 28 Managers Must Establish Guidelines and Policies 29 State and Local Employment Laws 30 Affirmative Action Plans 30 The Americans with Disabilities Act 31 Disability Defined 32 Reasonable Accommodation 33 Avoiding Illegal Questions and Practices Under the ADA 33 Age Discrimination in Employment 34 Equal Pay Act 34 Immigration Reform and Control Act 35 Hands-on HRM 39 Chapter 3 Wage and Hour Laws Affecting Salaried, Hourly, and Tipped Employees 43 Chapter Objectives 43 HRM in Action 44 A Brief History 44 Tales from the Field 45 Tip Credits and Tip Pools 47 Regular Tips 50 Tip Retention 50 Slow Shifts 50 Advance Notice 50 Tip Pools 51 Ethical Dilemma 52 Overtime 52 Changes in Overtime Law 53 The New Rules 55 Executive (Managerial) Exemption 55 Administrative Exemption 56 Professional Exemption 56 Labor Costs, Profits, and Employee Morale 57 Hands-on HRM 61 Chapter 4 Common Law, Negligent Hiring, And Employee Rights 65 Chapter Objectives 65 HRM in Action 66 Common Law and Its Impact on the Workplace 66 Tales from the Field 67 McDonald’s Coffee Too Hot? 68 Employee Rights Under Common Law 69 Wrongful Discharge 69 Ethical Dilemma 71 Constructive Discharge 71 False Imprisonment, Defamation, and Invasion of Privacy 72 Defamation of Character 72 Negligent Hiring and Negligent Retention 74 Hands-on HRM 78 Chapter 5 Working with Unions 81 Chapter Objectives 81 HRM in Action 82 States and Metro Areas with a Large Union Concentration 82 Tales from the Field 83 The National Labor Relations Act 83 The Taft-Hartley Act and Right-to-Work Laws 84 Local Unions 85 Ethical Dilemma 86 National Unions 87 Multiunion Associations 87 Why Employees Join Unions 88 The Union Organization Process 89 Employers May Not Retaliate 89 The Union Contract 89 Management Challenges When Working with Unions 90 Creating a Positive Work Environment 91 Hands-on HRM 94 Unit 2 the Employee Selection Process 97 Chapter 6 Job Descriptions and Job Specifications 99 Chapter Objectives 99 HRM in Action 99 The Employee Selection Process 100 Job Descriptions 100 Tales from the Field 101 Essential Elements 101 Performance Standards 104 Ethical Dilemma 105 Essentials for Success 106 Job Specifications 107 One Size Does Not Fit All 111 Hands-on HRM 114 Chapter 7 The Employee Handbook 117 Chapter Objectives 117 HRM in Action 117 Rationale for Employee Handbooks 118 Tales from the Field 119 Employee Handbooks Are Common in Large Operations 119 Employees Must Sign for It 119 A Well-Crafted Employee Handbook 120 Write It Yourself but Have an Attorney Review It 120 Ethical Dilemma 122 Be Clear, Concise, and Consistent 122 Setting the Proper Tone in the Introduction 122 Legal Issues and Disclaimers 123 Probationary Period, Trial Period, or Training Period? 125 What to Include in the Employee Handbook 125 Hands-on HRM 130 Chapter 8 Advertising and Recruiting 133 Chapter Objectives 133 HRM in Action 133 The Labor Market and the Labor Pool 134 The Internet Expands the Labor Market 134 Tales from the Field 135 Smaller Operations Have Some Advantages 135 Employee Turnover 136 Tales from the Field 137 Identifying Potential Job Applicants 139 Employee Referrals 139 Paying a Referral Bonus 140 Recruiting Is Marketing 140 Walk-In Applicants 141 Ethical Dilemma 142 Walk-In Applicants Should Be Welcome 142 Advertising for Job Applicants 143 Help-Wanted Ads Have Some Limitations 143 Diversity—The New Workforce 145 Targeting the New Workforce 147 Hot Buttons 148 Language Solutions for Managers and Supervisors 148 Hands-on HRM 152 Chapter 9 Applications, Interviews, and Background Checks 155 Chapter Objectives 155 HRM in Action 156 The Job Application 156 Tales from the Field 157 A Fact-Finding Form 157 Personal Data 157 Employment Status 160 Education and Skills 160 Work History 160 References 160 Tales from the Field 161 Signature Line 161 Analyzing Application Forms 163 Preparing for the Job Interview 164 The Job Interview 165 Process Is a Two-Way Street 165 Conducting the Interview 166 The Applicant Should Do Most of the Talking 167 Don’t Oversell the Position 167 Check for Any “Knockout Factors” 167 Closed-Ended and Open-Ended Questions 168 Situational and Behavioral Questions 169 How Long Should the Interview Last? 170 Questions to Avoid 170 The Job Offer 172 The Act of the Employee 172 Ethical Dilemma 173 Background Checks 174 Why Conduct Background Checks? 174 Obtaining the Applicant’s Permission 176 Many Employees Have Skeletons in Their Closets 177 Who Performs Background Checks? 178 Who Should Be Checked? 178 Reference Checks 180 Should I Give References on a Previous Employee? 180 Hands-on HRM 185 Unit 3 Orientation And Training 189 Chapter 10 New-employee Orientation 191 Chapter Objectives 191 HRM in Action 191 Starting off on the Right Foot 192 The Need for New-Employee Orientation 192 Tales from the Field 193 Benefits of Orientation 193 The Benefits to the Company Overall 194 The Benefits to the Supervisor and to Management 194 The Benefits to the Employee 194 Orientation Programs 195 Ethical Dilemma 198 Make New-Employee Orientation Fun 198 Avoid Common Mistakes 199 Work with a Checklist 199 Before the New Employee Arrives 200 First Day on the Job 200 During the First Week 200 Tales from the Field 201 Hands-on HRM 204 Chapter 11 Training to Performance Standards 207 Chapter Objectives 207 HRM in Action 208 Training Now and Development Later 208 Benefits of Training and Development 209 Tales from the Field 211 Performance Standards and Needs Assessment 211 Understanding Performance Management 212 Ethical Dilemma 213 Importance of Performance Standards 213 Performance Standards and Training 214 How to Set Performance Standards 214 Determining Training Needs 216 Approaches to Needs Assessment 218 Determining Training Objectives 218 Learning Principles 219 Considerations When Selecting Training Techniques 220 Training Methods 221 Problems Associated with OJT 222 Problems with Job Rotation and Cross-training 223 Train the Trainer Programs 223 Off-the-Job Training Methods 224 Increased Use of Technology 224 Other Training Methods 226 Internships 226 Role Playing 226 Case Study 226 Self-Study 227 Evaluating Training 227 Hands-on HRM 231 Unit 4 Communication And Motivation 235 Chapter 12 Performance Appraisals That Work 237 Chapter Objectives 237 HRM in Action 238 Everyone Benefits from Effective Performance Appraisals 238 Informal and Formal Appraisals 239 Common Performance Appraisal Problems 240 Tales from the Field 241 Understanding Rater Biases 242 The Halo-or-Horns Effect 242 The Error of Central Tendency 243 The Leniency and Strictness Biases 243 Cross-Cultural Biases 243 Personal Prejudice 243 The Recency Effect 244 Similar-to-Me Bias 244 Overcoming Obstacles and Reducing Errors 244 Performance Appraisal Methods 244 Ethical Dilemma 245 Rating Scales 245 Checklists 247 Forced Choice Method 248 Critical Incidents Method 249 Behaviorally Anchored Rating Scales 250 Self-Appraisals 252 360-Degree Performance Appraisal 252 Evaluation Interviews and Employee Counseling 253 Legal Constraints in Performance Appraisals 254 Hands-on HRM 257 Chapter 13 Effective Communication And Feedback 261 Chapter Objectives 261 HRM in Action 262 The Communication Process 262 An Example from Marriott 262 Tales from the Field 263 Which Communication Method Is Best? 263 The Employee Grapevine 264 Downward and Upward Communication 265 Tales from the Field 267 Verbal and Written Communication 267 Ethical Dilemma 269 The Information Superhighway 269 Corporate Web-Surfing Policies 271 Common Obstacles to Effective Communication 271 Cultural Differences 272 Differences in Background 272 Prejudices and Perceptions 273 Assumptions and Expectations 274 Emotions 274 Overcoming Barriers to Effective Communication 275 Active and Passive Listening 275 Providing Effective Feedback 276 The Role of Positive Feedback 276 The Role of Negative Feedback 277 Guidelines for Providing Feedback That Works 277 Hands-on HRM 281 Chapter 14 Employee Discipline 285 Chapter Objectives 285 HRM in Action 286 Causes for Discipline 286 Cause 1: Rules and Procedures Are Vaguely Written, Misunderstood, and Ignored 286 Tales from the Field 287 How to Ensure Acceptance and Compliance 288 Cause 2: Employees Lack Sufficient Abilities, Knowledge, Skills, or Aptitude 289 Cause 3: Employees Have Personality and Motivational Problems 290 Cause 4: Troublesome Environmental Factors 291 Preventive and Corrective Discipline 291 Oral or Verbal Warning 293 Written Warning 293 Suspension 293 Ethical Dilemma 294 Termination 294 Six Discipline Don’ts 295 Don’t Regard Discipline as Punishment 295 Don’t Make Discipline a Me Against You Confrontation 296 Don’t Do Too Little Too Late 296 Don’t Create New Rules “on the Fly” 297 Don’t Take a Nonprogressive Approach Unless Unavoidable 297 Don’t Ignore the Root Causes 297 Five Discipline Dos 297 Do Thoroughly Investigate 298 Do Confront the Employee 298 Do Get a Commitment 300 Do Use Progressive Discipline When Possible 300 Do Follow Up on Employee Discipline 300 When to Terminate an Employee 301 Legal Implications When Terminating an Employee 302 Guidelines for Terminating an Employee 303 Hands-on HRM 306 Chapter 15 Employee Motivation Through Quality Leadership 311 Chapter Objectives 311 HRM in Action 312 Relationship between Leadership and Motivation 312 Motivational Theories 313 Early Theories of Motivation 313 The Traditional Model 313 Tales from the Field 314 The Human Relations Model 314 The Human Resources Model 315 Later Theories of Motivation 316 Maslow’s Hierarchy of Needs 316 Herzberg’s Motivation-Hygiene Theory 317 Modern Approaches to Motivation 318 The Expectancy Approach 319 Implications for Hospitality Managers 319 Ethical Dilemma 320 Making the Reward System Cost-Effective 321 The Equity Theory 322 Putting Motivational Practices to Work 322 Employees Seek Praise 322 Employees Seek Convenience 323 Employees Seek Fun 323 Employees Seek Money 323 Employees Seek Importance 324 Employees Seek Success 324 Employees Seek Advancement 325 What Is Leadership? 325 Early Leadership Theories 325 Modern Views and Charismatic Leadership 327 Formal and Informal Authority 327 Deciding Whom to Promote 328 Technical Skills 328 Human Relations Skills 328 Conceptual Skills 328 What’s Your Style? 329 Which Style Is Best? 329 Hands-on HRM 334 Index 339

Read more less

Book SynopsisThe essential wine reference for food and wine aficionados, students, and professionals Written by the experts who train today's leading chefs and sommeliers, this invaluable guide thoroughly demystifies wine, from the basics of wine production to the nuances of wine lists, wine marketing, and wine service.Table of ContentsForeword 1 Part 1 Fundamentals: Growing Grapes, Making Wine, and Tasting Wine 3 Chapter 1 The Right Stuff: Grape Growing and Grape Types 5 Chapter 2 How Wine is Made 51 Chapter 3 Tasting Wine 87 Part 2 Wines of the New World 109 Chapter 4 United States: California 111 Chapter 5 Beyond California: Wines of North America 185 Chapter 6 The Southern Hemisphere 207 Part 3 Wines of the Old World 255 Chapter 7 France 259 Chapter 8 Italy 351 Chapter 9 Spain 415 Chapter 10 Portugal 447 Chapter 11 Germany, Austria, and Switzerland 487 Chapter 12 Wines of Eastern Europe 519 Chapter 13 The Eastern Mediterranean and Asia 527 Part 4 Wine, Food, and Health 553 Chapter 14 Wine and Food 555 Chapter 15 Wine and Health 633 Part 5 Wine Service and Storage 647 Chapter 16 Wine Service 649 Chapter 17 Purchasing and Storing Wine 673 Chapter 18 Wine Lists 695 Appendix A: Conversion Tables 732 Appendix B: How to Read a Wine Label 733 Appendix C: American Appellations (AVAs) 746 Glossary 748 Bibliography 765 Index 771 Figure and Photography Credits 792

Read more less

Book SynopsisOffers a retrospective of Mary Frances Kennedy Fisher's life - from her childhood in Whittier, California, to the kitchens of Dijon, where she developed her taste for French foods and wines; from the idyllic kitchen at Le Paquis to the isolation of her home in Hemet, California; and finally to her last days in the Napa and Sonoma Valleys.Trade Review"A brisk, charming biography of the beloved food writer's life, through the lens of where and what she cooked." O At Home "Deftly told... Reveals the origins of her awareness of the power and pleasure of food." Library Journal "Reardon delivers a history that, like Fisher's famous dishes, is at once simple and hugely enjoyable." Philadelphia Inquirer "The charm and timeless inspiration are immediately accessible in this gorgeous volume." New York Newsday "An informed and elegant treatise on the kitchens in which... probably the greatest food writer of the 20th century worked and cooked." National Post "Charming tribute." Orange Coast Magazine "Summarizes key points in Mary Frances' life and complicated relationships, but through the intriguing slant of the many homes she lived in." San Francisco Bay Guardian "Insightful... Needs to be enjoying a primo position on your bookshelf." The Wine News "A reissue most worth paying attention to." Eat Me DailyTable of ContentsForeword by Amanda Hesser Introduction i Whittier and Laguna Beach, 1908--1922 ii At Boarding School, 1923--1928 iii From Dijon to Eagle Rock, 1929--1936 iv At Le Paquis, 1936--1939 v At Bareacres, 1939--1949 vi California and Provence, 1949--1961 vii In St. Helena, 1961--1970 viii Last House, 1971--1980 ix The Lodestar, 1981--1992 Notes

Read more less

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

Read more less

Book SynopsisTantalizing math puzzles and cooking recipes that show how mathematical thinking is like the culinary artsTie on your apron and step into Jim Henle''s kitchen as he demonstrates how two equally savory pursuitscooking and mathematicshave more in common than you realize. A tasty dish for gourmets of popular math, The Proof and the Pudding offers a witty and flavorful blend of mathematical treats and gastronomic delights that reveal how life in the mathematical world is tantalizingly similar to life in the kitchen.Take a tricky Sudoku puzzle and a cake that fell. Henle shows you that the best way to deal with cooking disasters is also the best way to solve math problems. Or take an L-shaped billiard table and a sudden desire for Italian potstickers. He explains how preferring geometry over algebra (or algebra over geometry) is just like preferring a California roll to chicken tikka masala. Do you want to know why playfulness is rampant in math and cooking? Or how to turn stinky cheese into an awesome ice cream treat? It's all here: original math and original recipes plus the mathematical equivalents of vegetarianism, Asian fusion, and celebrity chefs.Pleasurable and lighthearted, The Proof and the Pudding is a feast for the intellect as well as the palate.Trade ReviewShortlisted for the 2016 Gourmand World Cookbook Awards, in Digital E-Books "[D]elightful... [The Proof and the Pudding] can inspire any of us who have been stuck on a math problem not to see our struggle as failure... Henle helps us have fun in those dead ends."-- Evelyn Lamb, Scientific American "[The Proof and the Pudding] serves an excellent guide for a novice at both cooking and doing mathematics... [Henle] appears to be having a lot of fun--cooking and doing mathematics; his enjoyment is contagious."--Alexander Bogomolny, Cut the Knot blog "Henle had my mouth watering...and my brain neurons firing from the math puzzles that are reminiscent of Martin Gardner columns. Any fan of Gardner's recreational math...will enjoy the mathy excursions throughout this small volume... [T]his book is a charmer."--Math Tango blog "[D]elightful... [T]he reader will want to grab a pencil and some mixing bowls and play along."--Joel Haack, MAA Reviews "Although he does not mention it so explicitly, there is one thing Henle does extremely well: he transfers an attitude that is a proper one to become a good professional mathematician or a proper chef, or that is apt to any challenging profession for that matter."--Adhemar Bultheel, European Mathematical Society "A thoroughly enjoyable read... Henle does a masterful job of connecting math and cooking, demonstrating that math does not always include numbers and that it can be fun!"--Laura Steward, NCTM "Henle has produced a book that can be enjoyed by a wide variety of audiences... He has given mathematicians another field with which to compare their subject when seeking to explain its interest and value to those who have no qualms about defending the usefulness of food."--Thomas Drucker, London Mathematical Society "Henle finds amazing similarities in both math and cooking."--Sudhirendar Sharma, Current ScienceTable of ContentsPreface vii Acknowledgments ix 1 The Mad Scientist 1 2 The Arrogant Chef 11 3 Simple Tastes 21 4 Complex Flavors 30 5 The Discriminating Eater 40 6 The Persistent Cook 44 7 Gluttony 54 8 Vanity, Sloth, Parsimony, and Lust 62 9 On the Edge, and Over 70 10 Thinking Globally 79 11 Eating Locally 87 12 The Humble Cook 92 13 The Clueless Geek 99 14 Elegant Dishes 103 15 Food for the Masses 110 16 Good Food for the Masses 111 17 Just for Fun 112 18 Just to Be Weird 117 19 Celebrity Chefs 124 20 Economy 128 21 Ethics 135 22 Fusion 138 23 It All Comes Together 149 24 It All Falls Apart 151 25 A Proof and a Pudding 161 Index 163

Read more less

Book SynopsisA collection of 100 proven recipes from the host of PBS-TV''s Yan Can Cook, offers updated versions of classic dishes gathered from Chinese cuisine, including step-by-step drawings and discussions of effective cooking techniques.Table of ContentsIntroduction 1 Part I: What Is Chinese Cooking? 7 Chapter 1: How to Think Like a Chinese Chef 9 Chapter 2: A Wok Through China’s Amazing Culinary Regions 13 Part II: Where to Begin? 21 Chapter 3: Tools of the Trade 23 Chapter 4: The Chinese Pantry and Refrigerator 35 Chapter 5: Common Chinese Cooking Techniques 55 Chapter 6: Edible Artistry: Garnishes to Prettify Your Plate 71 Part III: The Recipes 83 Chapter 7: Saucy Sauces and Dips 85 Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads 95 Chapter 9: Broth, Bones, and a Barrel of Soup 115 Chapter 10: Swimming with the Best of Them: Seafood 125 Chapter 11: Crying Fowl: Poultry Recipes 147 Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb 173 Chapter 13: Healthy Tofu and Eggscellent Ideas 205 Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way 229 Chapter 15: Rice Bowls and Oodles of Noodles 251 Chapter 16: Sweet Sensations 273 Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals 287 Part IV: The Part of Tens 297 Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience 299 Chapter 19: Ten Commandments: Secrets to Your Success 305 Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture 311 Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food 315 Index 319

Read more less

Book SynopsisHeard about the phenomenon called indoor grilling? Providing information on this subject, this book presents ways to perfect the technique and expand your menus. It shows you how to: choose the right indoor grill, speak a griller's language, clean and maintain your grill, select the best accessories, cook for better health, and more.Table of ContentsIntroduction. PART I: Mastering Indoor Grilling. Chapter 1: Why Grill Indoors? Chapter 2: Choosing Indoor Grilling Equipment and Accessories. Chapter 3: Understanding the Basic Techniques of Grilling Indoors. PART II: Accounting for Taste. Chapter 4: Making Marinades and Rubs. Chapter 5: Serving Up Sauces. PART III: Getting Grilled. Chapter 6: Quick and Easy Favorites. Chapter 7: Beefing Up Your Repertoire. Chapter 8: Pork-Barrel Projects. Chapter 9: Getting a Bird's-Eye View of Poultry. Chapter 10: Plenty of Fish in the Sea. Chapter 11: Vegging Out. Chapter 12: Great Wraps and Salads. PART IV: Dressing Up for Dinner. Chapter 13: Warming Up the Crowd with Appetizers. Chapter 14: Making the Occasion Special. Chapter 15: Getting Your Just Desserts. PART V: The Part of Tens. Chapter 16: Ten Great Reasons to Grill Indoors. Chapter 17: Ten Ways to Make Grilling Healthy and Safe. Chapter 18: Ten Ways to Stay Lean and Healthy. Chapter 19: Ten Ways to Make Your Grilled Meals Memorable. Appendix: Resources. Index. Book Registration Information.

Read more less

Book SynopsisEver have food fantasies in a truly international veinan appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you'll be introduced to the cooking styles and recipes from eight of the world's most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries. With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and MTable of ContentsIntroduction. Book I: Mexican Cooking. Chapter 1: Understanding Mexican Cooking. Chapter 2: Ingredients for Mexican Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Starters, Snacks, and Sides. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book II: Italian Cooking. Chapter 1: How to Think Like an Italian Chef. Chapter 2: Ingredients for Italian Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book III: French Cooking. Chapter 1: Inside a French Kitchen: Leave Your Fears and Intimidation at the Door. Chapter 2: Ingredients for French Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book IV: Greek and Middle Eastern Cooking. Chapter 1: Inside a Greek and Middle Eastern Kitchen. Chapter 2: Ingredients for Greek and Middle Eastern Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book V: Indian Cooking. Chapter 1: Basics of Indian Cooking. Chapter 2: Masala and Other Must-Have Ingredients. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Starters, Snacks, and Sides. Chapter 5: The Main Event. Chapter 6: Sweet Endings. Book VI: Chinese Cooking. Chapter 1: How to Think Like a Chinese Chef. Chapter 2: Ingredients for Chinese Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Sauces and Dips. Chapter 5: Rice and Noodles. Chapter 6: First Impressions. Chapter 7: The Main Event. Chapter 8: Sweet Endings. Book VII: Japanese Cooking. Chapter 1: Choosing, Cooking, and Enjoying Japanese Food. Chapter 2: Inside the Japanese Kitchen. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: Soups, Salads, and Pickles. Chapter 5: Sushi and Sashimi: They’re Not Just Raw Fish. Chapter 6: Rice and Noodles. Chapter 7: The Main Event. Chapter 8: Sweet Endings. Book VIII: Thai Cooking. Chapter 1: A Taste of Thailand. Chapter 2: Ingredients for Thai Cooking. Chapter 3: Mastering a Few Simple Techniques. Chapter 4: First Impressions. Chapter 5: Noodles. Chapter 6: Curries. Chapter 7: The Main Event. Chapter 8: Sweet Beginnings and Endings. Index.

Read more less

Book SynopsisPacked with recipes and advice for creating a stress-free kitchen, this unique guide shows ordinary home cooks how to do their own catering at big events such as family reunions, graduations, and weddings.Table of ContentsIntroduction 1 Part I: So, You Need to Cook for a Crowd . . . 7 Chapter 1: A Crowd by Any Other Name 9 Chapter 2: Planning Your Menu 17 Chapter 3: Estimating Food Quantities, Serving Dishes, and More 39 Part II: Tried-and-True Recipes for Crowds 51 Chapter 4: Creating Tasty Appetizers 53 Chapter 5: Main Dishes Everyone Will Love 69 Chapter 6: Delicious Side Dishes 95 Chapter 7: Satisfying Slurps: Soups and Stews 109 Chapter 8: Stirring It Up: Punches and Drinks 125 Chapter 9: Decadent Desserts 137 Part III: Special Events and Holidays 163 Chapter 10: Special Dishes for Summer Get-Togethers 165 Chapter 11: Special Dishes for Holidays 183 Chapter 12: Special Dishes for Weddings 201 Part IV: Bringing It All Together 215 Chapter 13: Getting Ready for the Event 217 Chapter 14: Getting Ready on the Day of the Event 231 Part V: The Part of Tens 247 Chapter 15: Ten Ways to Avoid Common Food Preparation Problems 249 Chapter 16: More Than Ten Decorating Tips for Crowds 253 Chapter 17: Ten Ways to Keep from Pulling Out Your Hair 265 Chapter 18: More Than Ten Things You Need to Know about Food Safety 269 Appendix A: Metric Conversion Guide 277 Appendix B: Helpful Web Sites 281 Appendix C: Fun and Easy Garnishes 293 Appendix D: Special Cooking Tricks 309 Index 313

Read more less

Book SynopsisHelps you get with the low-carb program and stick with it. This book offers nutritional information and more than 100 low-carb recipes like Crunchy Brunch Oatmeal Pecan Waffles, Caribbean Chicken, Chile Spiced Broccoli, and Lemon Torte with Raspberries. It includes a nutritional analysis for various recipes so that you can't go wrong.Table of ContentsIntroduction. Part I: Creating a Healthy Lifestyle Counting Carbs. Chapter 1: Taking Control of Carbs In and Out of the Kitchen. Chapter 2: Raising Your Total Carb Awareness. Chapter 3: Organizing and Shopping for the Low-Carb Kitchen. Chapter 4: Adopting a Healthy, Carb-Conscious Lifestyle with Ease. Chapter 5: Completing the Wellness-for-Life Puzzle: Putting Your Body in Motion. Part II: Low-Carb Cooking Made Easy. Chapter 6: Waking Up to Breakfast. Chapter 7: Soothing Your Low-Carb Soul with Soup. Chapter 8: Building More Than Just a Salad. Chapter 9: Living a Low-Carb Life by the Sea. Chapter 10: Stickin’ with Chicken in Your Low-Carb Lifestyle. Chapter 11: Visiting the Meat Counter. Chapter 12: Serving Up Veggies Galore. Chapter 13: Dazzling Low-Carb Desserts. Part III: Expanding Everyday Low-Carb Cooking. Chapter 14: Outsmarting Cravings with Low-Carb Snacks and Dips. Chapter 15: Wrapping It Up, Low-Carb Style.7 Chapter 16: Coming Home to Slow-Cooked Comfort Foods. Chapter 17: Even More Delightful Dishes with 5 Net Grams of Carbs or Less. Part IV: Eating Low-Carb on the Town and on the Run. Chapter 18: Taking the Low-Carb Road to Restaurants. Chapter 19: Brown-Bagging It, Low-Carb Style. Chapter 20: Cooking Dinner in a Low-Carb Heartbeat. Part V: The Part of Tens. Chapter 21: Ten Easy Ways to Simplify Your Low-Carb Cooking. Chapter 22: Ten Foods to Eat More Of. Chapter 23: Ten Carb-Counting Web Sites. Appendix: Common Abbreviations and Metric Conversion Guide. Index.

Read more less

Book SynopsisBefore Columbus's fateful voyage in 1492, no European had ever seen, much less tasted, tobacco or chocolate. Initially dismissed as dry leaves and an odd Indian drink, these two commodities came to conquer Europe. This book explores that process.Trade ReviewSacred Gifts, Profane Pleasures shows how the exchange between alien civilizations prefigured a revolution in taste that was both genuinely global and largely independent of the power dynamics of colonialism.... Norton creatively uses a wide range of sources, from Mayan artwork to early modern medical manuals to Inquisition records, to show how two frequently consumed substances were integrated into European consciousness and diet. -- Gabriel Paquette * Times Literary Supplement *In documenting the reception of chocolate and tobacco among Europeans, Norton gives particular emphasis to the social nature of consumption. Both products were intimately tied with indigenous rituals, although tobacco came to be viewed in a more negative light as diabolically inspired, while chocolate, the drink of indigenous lords, was associated with the emerging image of the noble savage. And it was through social interactions that Europeans acquired these cultural practices, notwithstanding their pagan connotations. -- Jeffrey M. Pilcher * The Americas *Norton eloquently describes the 'contact zones' in the New World where chocolate was consumed, as in marriage celebrations, village markets, and in religious establishments, while also discussing the sixteenth-century worries about persistent Indian idolatry or religious backsliding from conversion that set the scene for theological directives against European use of tobacco and chocolate. She is on still firmer ground in assigning to early Spanish-native encounters the origin of what was to become a lasting trope among Europeans: tobacco's association with barbarism, chocolate's with effete civilization, and both with diabolism. The most interesting and sharply drawn parts of the study, in fact, deal with the sensual mythology and medical appreciations of these New World products—with the history of European perceptions of them, in other words.... The book realizes its broad ambition to portray the European romance with tobacco and chocolate both in the New World and the Old, and to do it in an eloquent and sophisticated way. -- Eric Van Young * International History Review *Rarely does religious history figure as prominently in a study of commodity culture as it does in Marcy Norton's Sacred Gifts, Profane Pleasures. The very title points to the central paradox at the heart of this book: tobacco and chocolate were used in Amerindian societies for primarily religious purposes before their contact with the Spanish and other European empires, but over the three centuries following first contact between the old world and the new, tobacco and chocolate came to be commodities that could be consumed as secularized luxury products. Norton's deeply researched and insightful work offers a salutary reminder that the Spanish and Portuguese empires were the first to encounter and assimilate exotic commodities such as tobacco and chocolate into their consumption repertoires. -- Brian Cowan * Journal of American History *Three days after setting foot on the island of Guanahani, Christopher Columbus noticed that the natives seemed to hold certain dried leaves in high esteem. A few days later his shipmates reported that men and women walked about with a 'smoking tube' to take in a fragrant aroma they were apparently fond of. Another exotic New World commodity was rather more dramatically introduced by the conqueror Bernal Díaz del Castillo, who was present at the famous dinner in the still intact Aztec capital Tenochtitlín in 1519, where 'beautiful and clean' women served Moctezuma and his entourage 'fifty large jars of foaming cacao.' The rest, as Marcy Norton shows in her superior and fascinating book, is history. Although framed within a clear understanding of political economy, Norton's study is fundamentally concerned with the cultural dimensions of her commodities. The book seeks to explain why tobacco and chocolate, shunned by Europeans for most of the first century following Columbus's landfall, subsequently became so enthusiastically accepted. Few other writers have probed so deeply and gracefully into the cultural explanations for consumption in Latin America and the world; and no one, I believe, has employed such a range of archival evidence, a most impressive bibliography in several languages, and adroitly chosen ancient images and illustrations. Finally, Norton presents her exhaustive argument (without exhausting the reader) in lucid and polished prose. -- Arnold Bauer * American Historical Review *What does it really mean to consume tobacco or chocolate? The question should be central to recent historians' interest in consumption and the world of goods. Yet most of us attempt to answer by describing how or why an item was consumed. If it is a psychoactive substance like tobacco or chocolate, the answer will often dwell on its biological effects. Marcy Norton, in this ambitious and impressive book, also tries to locate these goods in the conceptual frameworks of the cultures that consumed them. Her history of tobacco and chocolate in the Atlantic world, from the Spanish encounter through the seventeenth century, provides a fascinating model of how historians can look at and listen to consumption. -- Tom Brennan * Journal of Social History *Table of ContentsIntroduction 1. Experiencing the Sacred and the Social 2. Encountering Novelties 3. Adapting under Colonialism 4. Going Native 5. Learning from Indians 6. Enduring Idolatry 7. Commodifying across the Atlantic 8. Consuming Rituals 9. Monopolizing Vice 10. Enchanting the Profane Epilogue: Globalization, Gateways, and TransformationsNotes Glossary Index

Read more less

Book SynopsisBefore Columbus's fateful voyage in 1492, no European had ever seen, much less tasted, tobacco or chocolate. Initially dismissed as dry leaves and an odd Indian drink, these two commodities came to conquer Europe. This book explores that process.Trade ReviewSacred Gifts, Profane Pleasures shows how the exchange between alien civilizations prefigured a revolution in taste that was both genuinely global and largely independent of the power dynamics of colonialism.... Norton creatively uses a wide range of sources, from Mayan artwork to early modern medical manuals to Inquisition records, to show how two frequently consumed substances were integrated into European consciousness and diet. -- Gabriel Paquette * Times Literary Supplement *In documenting the reception of chocolate and tobacco among Europeans, Norton gives particular emphasis to the social nature of consumption. Both products were intimately tied with indigenous rituals, although tobacco came to be viewed in a more negative light as diabolically inspired, while chocolate, the drink of indigenous lords, was associated with the emerging image of the noble savage. And it was through social interactions that Europeans acquired these cultural practices, notwithstanding their pagan connotations. -- Jeffrey M. Pilcher * The Americas *Norton eloquently describes the 'contact zones' in the New World where chocolate was consumed, as in marriage celebrations, village markets, and in religious establishments, while also discussing the sixteenth-century worries about persistent Indian idolatry or religious backsliding from conversion that set the scene for theological directives against European use of tobacco and chocolate. She is on still firmer ground in assigning to early Spanish-native encounters the origin of what was to become a lasting trope among Europeans: tobacco's association with barbarism, chocolate's with effete civilization, and both with diabolism. The most interesting and sharply drawn parts of the study, in fact, deal with the sensual mythology and medical appreciations of these New World products—with the history of European perceptions of them, in other words.... The book realizes its broad ambition to portray the European romance with tobacco and chocolate both in the New World and the Old, and to do it in an eloquent and sophisticated way. -- Eric Van Young * International History Review *Rarely does religious history figure as prominently in a study of commodity culture as it does in Marcy Norton's Sacred Gifts, Profane Pleasures. The very title points to the central paradox at the heart of this book: tobacco and chocolate were used in Amerindian societies for primarily religious purposes before their contact with the Spanish and other European empires, but over the three centuries following first contact between the old world and the new, tobacco and chocolate came to be commodities that could be consumed as secularized luxury products. Norton's deeply researched and insightful work offers a salutary reminder that the Spanish and Portuguese empires were the first to encounter and assimilate exotic commodities such as tobacco and chocolate into their consumption repertoires. -- Brian Cowan * Journal of American History *Three days after setting foot on the island of Guanahani, Christopher Columbus noticed that the natives seemed to hold certain dried leaves in high esteem. A few days later his shipmates reported that men and women walked about with a 'smoking tube' to take in a fragrant aroma they were apparently fond of. Another exotic New World commodity was rather more dramatically introduced by the conqueror Bernal Díaz del Castillo, who was present at the famous dinner in the still intact Aztec capital Tenochtitlín in 1519, where 'beautiful and clean' women served Moctezuma and his entourage 'fifty large jars of foaming cacao.' The rest, as Marcy Norton shows in her superior and fascinating book, is history. Although framed within a clear understanding of political economy, Norton's study is fundamentally concerned with the cultural dimensions of her commodities. The book seeks to explain why tobacco and chocolate, shunned by Europeans for most of the first century following Columbus's landfall, subsequently became so enthusiastically accepted. Few other writers have probed so deeply and gracefully into the cultural explanations for consumption in Latin America and the world; and no one, I believe, has employed such a range of archival evidence, a most impressive bibliography in several languages, and adroitly chosen ancient images and illustrations. Finally, Norton presents her exhaustive argument (without exhausting the reader) in lucid and polished prose. -- Arnold Bauer * American Historical Review *What does it really mean to consume tobacco or chocolate? The question should be central to recent historians' interest in consumption and the world of goods. Yet most of us attempt to answer by describing how or why an item was consumed. If it is a psychoactive substance like tobacco or chocolate, the answer will often dwell on its biological effects. Marcy Norton, in this ambitious and impressive book, also tries to locate these goods in the conceptual frameworks of the cultures that consumed them. Her history of tobacco and chocolate in the Atlantic world, from the Spanish encounter through the seventeenth century, provides a fascinating model of how historians can look at and listen to consumption. -- Tom Brennan * Journal of Social History *Table of ContentsIntroduction 1. Experiencing the Sacred and the Social 2. Encountering Novelties 3. Adapting under Colonialism 4. Going Native 5. Learning from Indians 6. Enduring Idolatry 7. Commodifying across the Atlantic 8. Consuming Rituals 9. Monopolizing Vice 10. Enchanting the Profane Epilogue: Globalization, Gateways, and TransformationsNotes Glossary Index

Read more less

Book SynopsisKorsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention.Trade ReviewA book about how the divergent histories of taste and Taste have left us with an impoverished understanding of the former—and thus a deep skepticism about the aesthetic worth of food. Carolyn Korsmeyer suggests that her project will illuminate readers' understanding of food—and observes that it might well illuminate our understanding of art as well. She succeeds on both counts. * Hypatia *Anyone who critiques philosophy's 'venerable preoccupation with the 'mind' over the 'body' and 'matters of universal concern over particular experiences,' should read this book for the approach Korsmeyer uses to make her argument. Personally, I would add that anyone who thinks, who thinks about eating or drinking, who who even eats or drinks, should read it, too. * Leonardo *In this thoroughly researched, well-organized, tightly argued, clearly-written, and stylistic book, Carolyn Korsmeyer has presented enough food for thought to keep all but the most jaded aestheticians engaged for many happy hours. * Journal of Aesthetics and Art Criticism *It is to Korsmeyer's credit... that she has presented so strong a version of a philosophy of interpretation and shown how well it can be applied to food. As she insightfully establishes, philosophical tradition has not been able to find a place for gustatory taste within its framework, and it is a virtue of Korsmeyer's eloquent little study that she establishes a strong possibility for a cognitively rich philosophy of food. * Gastronomica *Of the five senses, two—sight and hearing—were higher and lent themselves to aesthetic perception, while the remaining three—touch, taste and smell—were lower and non-aesthetic senses. Korsmeyer, in this sensitive and judicious book, explores and exposes the errors misinforming this conventional ranking.... This is an illuminating book. * British Journal of Aesthetics *Table of ContentsIntroduction Chapter 1: The Hierarchy of the Senses Chapter 2: Philosophies of Taste: Aesthetic and Nonasethetic Senses Chapter 3: The Science of Taste Chapter 4: The Meaning of Taste and the Taste of Meaning Chapter 5: The Visual Appetite: Representing Taste and Food Chapter 6: Narratives of Eating Index

Read more less

Book SynopsisAlthough the last decade has seen an intense and widespread interest in the writing and publishing of cookery books, surprisingly little contextualized analysis of the recipe as a generic form has appeared. This essay collection asserts that the recipe in all its cultural and textual contexts is a complex, distinct, and important form of cultural expression.Trade Review“If you’re a recipe reader . . . you’ll find plenty of insights and substantial exploration within the pages of The Recipe Reader.”—GastronomicaTable of ContentsNotes on ContributorsAcknowledgements1. The Recipe in its Cultural Contexts -- Janet Floyd and Laurel ForsterTRADITIONS2. Of Recipe Books and Reading in the Nineteenth Century: Mrs Beeton and her Cultural Consequences -- Margaret Beetham3. Redefining 'Rudimentary' Narrative: Women's Nineteenth-Century Manuscript Cookbooks -- Andrea K. Newlyn4. 'Talking' Recipes: What Mrs Fisher Knows and the African-American Cookbook Tradition -- Andrew Warnes5. Domesticating Imperialism: Curry and Cookbooks in Victorian England -- Susan Zlotnick6. 'In Close Touch With her Government': Women and the Domestic Science Movement in World War One Propaganda -- Celia M. KingsburyINDIVIDUAL INTERVENTIONS7. The Importance of Being Greedy: Connoisseurship and Domesticity in the Writings of Elizabeth Robins Pennell -- Talia Schaffer8. Simple, Honest Food: Elizabeth David and the Construction of Nation in Cookery Writing -- Janet FloydCONTEMPORARY CONTEXTS9. Liberating the Recipe: A Study of the Relationship between Food and Feminism in the early 1970s -- Laurel Forster10. Regulation and Creativity: The Use of Recipes in Contemporary Fiction -- Sarah Sceats11. Nigella Bites and the Naked Chef: The Sexual and the Sensual in Television Cookery Programmmes -- Maggie Andrews12. Adapting and Adopting: The Migrating Recipe -- Marina de Camargo HeckBibliographyName IndexSubject Index

Read more less

Book SynopsisResearch on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity.Trade Review"This book will make you hungry, but it also provides a rich, nuanced connection between food and a surprising variety of other social and cultural issues in early modern Spain. Campbell's analysis of food illuminates the changing role of the nobility, religious difference and conflict, the growing influence of the urban sphere, gender, and changing attitudes toward poverty and the poor. Well written and clearly organized, the book includes an extensive bibliography of recent Spanish-language scholarship and will be of use to scholars in a wide variety of fields. In paperback, affordable, and interesting, At the First Table's focus on food and identity would also work well to introduce undergraduate students to the rich complexities of early modern Spanish culture and daily life."—Grace E. Coolidge, Renaissance Quarterly"At the First Table is the only book of its kind in English, and, as such, provides an important foundation for the study of food and foodways in early modern Spain."—Allyson M. Poska, European History Quarterly"This excellent work of scholarship, the fruit of much research in the National Historical Archive of Spain and the Biblioteca Nacional, should be acquired by university libraries, particularly those with strong history collections."—D. C. Kierdorf, CHOICE"At the First Table is an immensely useful handbook that shows clearly how food formed part of the web of connections and divisions that structured this world."—Rebecca Earle, Journal of Interdisciplinary History"The Spanish food cultures that Campbell outlines contain familiar elements of Mediterranean and Europe-wide food cultures while emphasizing the particularities of Spain where they arise. Additionally, she supplements her own primary-source research with the work of scholars publishing in Spanish and Catalan to produce a valuable and highly accessible synthesis of scholarship that has not previously been available to an anglophone audience. With this book, Campbell has given Spain a seat at the table, and guests at that meal will find both comfort in the familiar and enjoyment in the new."—Marie A. Kelleher, Bulletin of the Comediantes“A phenomenal book. . . . Beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”—Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern EuropeTable of ContentsAcknowledgmentsIntroduction1. Basic Food Practices and Beliefs2. Social Groups and Collective Identity3. Status and Change4. Vice and Virtue, Body and SoulConclusionNotesGlossaryBibliographyIndex

Read more less

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.

Read more less

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.

Read more less

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

Read more less

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

Read more less

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.

Read more less

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.

Read more less

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

Read more less

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

Read more less

Book Synopsis

Read more less

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

Read more less

Book Synopsis

Read more less

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.

Read more less

Book Synopsis

Read more less

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

Read more less

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

Read more less

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

Read more less

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

Read more less

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

Read more less

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

Read more less

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

Read more less

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

Read more less

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

Read more less

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

Read more less

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)

Read more less