An Introduction to Foodservice and World Cuisine

Auteur: Morgan, James L.
Editeur: Taylor & Francis
Publication: 2006
ISBN: 978-0-7506-7936-7
e-ISBN: 978-0-08-047694-0
 
Lire le livre Table des matières Partager le livre
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Voir toute la description
 

Score

0

Thématiques

Tags

Dossiers

Présent dans 0dossiers publics

Dossiers

Présent dans 0dossiers privés

Notes

0

Groups

0

Commentaires

0

Videos