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Author: Dr. İbrahim Çekiç Publisher: EĞİTİM YAYINEVİ ISBN: 6256489373 Category : Education Languages : en Pages : 308
Book Description
This book aims to open the doors to this multidimensional world by focusing on the conceptual framework of gastronomy and providing readers with new intellectual frameworks and perspectives. The content of the book has been designed considering the current gastronomy trends worldwide. In this context, initially, neglected concepts in gastronomy literature were identified, and their shape and content characteristics were explained by drawing on existing literature. For instance, concepts such as gastronomy museology, gastronomy literacy, and gastronomic value typology were addressed independently for the first time in this book, and the overall framework of these concepts was established. Additionally, some commonly used concepts in gastronomy literature were reinterpreted and defined. The book consists of sixteen interconnected chapters. These chapters, focusing on the specific features of global gastronomy concepts, are structured to appeal to academics, students, professionals in the industry, employees of local governments, and individuals interested in gastronomy. We are grateful to the authors and publishing staff who contributed to the preparation and publication of this book, as we believe it would contribute to the gastronomy literature and provide opportunities for a better understanding of the conceptual framework of gastronomy.
Author: Dr. İbrahim Çekiç Publisher: EĞİTİM YAYINEVİ ISBN: 6256489373 Category : Education Languages : en Pages : 308
Book Description
This book aims to open the doors to this multidimensional world by focusing on the conceptual framework of gastronomy and providing readers with new intellectual frameworks and perspectives. The content of the book has been designed considering the current gastronomy trends worldwide. In this context, initially, neglected concepts in gastronomy literature were identified, and their shape and content characteristics were explained by drawing on existing literature. For instance, concepts such as gastronomy museology, gastronomy literacy, and gastronomic value typology were addressed independently for the first time in this book, and the overall framework of these concepts was established. Additionally, some commonly used concepts in gastronomy literature were reinterpreted and defined. The book consists of sixteen interconnected chapters. These chapters, focusing on the specific features of global gastronomy concepts, are structured to appeal to academics, students, professionals in the industry, employees of local governments, and individuals interested in gastronomy. We are grateful to the authors and publishing staff who contributed to the preparation and publication of this book, as we believe it would contribute to the gastronomy literature and provide opportunities for a better understanding of the conceptual framework of gastronomy.
Author: Warren Belasco Publisher: Berg ISBN: 1847886094 Category : Social Science Languages : en Pages : 152
Book Description
Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.
Author: Pinto Borges, Ana Publisher: IGI Global ISBN: 179989150X Category : Business & Economics Languages : en Pages : 322
Book Description
Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.
Author: Kumar, Pankaj Publisher: IGI Global ISBN: Category : Business & Economics Languages : en Pages : 342
Book Description
The tourism and hospitality sectors face significant challenges in balancing economic growth with environmental preservation and socio-cultural integrity. The rapid growth of global travel, exacerbated by phenomena like "revenge travel" following the pandemic, has highlighted the urgent need for sustainable practices. However, implementing such practices is often needed due to comprehensive guidance and understanding of effective strategies. Managing Tourism and Hospitality Sectors for Sustainable Global Transformation offers a holistic approach to addressing these challenges. It thoroughly examines current issues and trends, offering actionable solutions grounded in research and best practices. By exploring the integration of AI technologies, the book presents innovative ways to enhance sustainability in tourism, from mitigating adverse impacts to promoting positive outcomes.
Author: Judith Baigent Publisher: Gibbs Smith ISBN: 9781423600831 Category : Cooking Languages : en Pages : 256
Book Description
Judith Baignet invites you to discover Culinary Concepts- an extraordinary cooking school, and now an extraordinary cookbook. Culinary Concepts offers a wide variety of classes for everybody from chilldren to serious home chefs, with meals ranging from backyard barbecues to elegant events to heart-healthy cooking. With simple, yet delicious recipes, easy menu suggestions, and lots of cooking tips, Culinary Concepts will help people find that spending time in the kitchen can be joyful and rewarding.
Author: Rajeev Bhat Publisher: Academic Press ISBN: 0323910025 Category : Technology & Engineering Languages : en Pages : 788
Book Description
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. - Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain - Highlights potential industrial opportunities and supports circular economy concepts - Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Author: Ayd?n, ?ule Publisher: IGI Global ISBN: 166849096X Category : Technology & Engineering Languages : en Pages : 362
Book Description
In today's rapidly evolving world, technology has permeated every aspect of our lives, and the culinary world is no exception.Impactful Technologies Transforming the Food Industry delves into the revolutionary role of technology in transforming the way we produce, prepare, and experience food. From restaurant operations to the dining experience and the rise of food delivery services, this book explores the profound impact of technology on the food industry. Impactful Technologies Transforming the Food Industry provides an in-depth exploration of the objectives, motivations, and consequences associated with the adoption of technology in the food industry through meticulous analysis and real-world examples. From advanced ordering systems and kitchen automation to virtual reality and interactive dining experiences, readers gain valuable insights into how technology has revolutionized the way food businesses operate and how it has reshaped the relationship between consumers and food. This book also addresses the emergence of food delivery services, the ethical considerations of technology in the industry, and the potential future trajectory of food tech. It is an essential resource for food industry professionals, students, policymakers, and consumers interested in the intersection of gastronomy and technology.
Author: Finland Reindeer Stew Publisher: Independently Published ISBN: Category : Cooking Languages : en Pages : 0
Book Description
Embark on a culinary journey like no other with ''Global Gastronomy: 102 Culinary Delights Inspired by Little World'' by Jonathan Green. In this innovative cookbook, Green invites you to explore the diverse and vibrant world of global cuisine through 102 delectable recipes that draw inspiration from the rich tapestry of Little World. Little World, a whimsical and enchanting place, serves as the muse for Green's culinary creations. It's a realm where cultures converge, traditions intertwine, and flavors dance in harmony. Each recipe in this cookbook is a testament to the fusion of culinary traditions from around the globe, bringing together the best of diverse gastronomic experiences. As an avid traveler and passionate food enthusiast, Jonathan Green has always been captivated by the way food acts as a universal language, connecting people across borders and bridging cultural gaps. His culinary adventures have taken him to the farthest corners of the globe, where he has immersed himself in the local food scenes, learning from chefs, home cooks, and street vendors alike. Little World, as a concept, emerged from Green's desire to create a space where the essence of these culinary experiences could be distilled and shared with food lovers worldwide. The heart of ''Global Gastronomy'' lies in the exploration of 102 unique food ideas, each inspired by the flavors, ingredients, and culinary techniques discovered in Little World. From the bustling street markets of Marrakech to the serene tea plantations of Darjeeling, every recipe is a celebration of the distinctive tastes that make each corner of Little World special. Whether it's the fiery spices of Latin America, the delicate aromas of Asian herbs, or the comforting warmth of European classics, Green has meticulously crafted each dish to encapsulate the essence of its cultural roots. Beyond being a mere collection of recipes, this cookbook serves as a passport to the diverse and enchanting landscapes of Little World. Each page unfolds a new chapter, offering not only a tantalizing array of dishes but also a glimpse into the stories, traditions, and culinary secrets that shape the gastronomic tapestry of this imaginary realm. The recipes are not just instructions for preparing meals; they are invitations to embark on a culinary adventure, encouraging home cooks to explore, experiment, and savor the rich world of global flavors. ''Global Gastronomy'' is designed for both seasoned chefs and novice cooks, providing step-by-step instructions, helpful tips, and stunning visuals that make the cooking process enjoyable and accessible. Whether you're a fan of bold and spicy flavors, subtle and sophisticated tastes, or a combination of both, this cookbook has something to offer for every palate. Join Jonathan Green on a gastronomic odyssey that transcends borders and celebrates the universal joy of sharing delicious meals. ''Global Gastronomy: 102 Culinary Delights Inspired by Little World'' is not just a cookbook-it's an invitation to explore, taste, and experience the magic of diverse cuisines from around the globe. Get ready to embark on a culinary journey that will transport you to the enchanting world of Little World, one mouthwatering recipe at a time.
Author: Peter Klosse Publisher: CRC Press ISBN: 1482216779 Category : Technology & Engineering Languages : en Pages : 334
Book Description
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who
Author: Dr. İbrahim Çekiç
Author: Dr. İbrahim Çekiç
Author: Warren Belasco
Author: Pinto Borges, Ana
Author: 
Author: Kumar, Pankaj
Author: Judith Baigent
Author: Rajeev Bhat
Author: Ayd?n, ?ule
Author: Finland Reindeer Stew
Author: Peter Klosse