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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General

Appetite for Innovation - Creativity and Change at elBulli (Hardcover): M. Pilar Opazo Appetite for Innovation - Creativity and Change at elBulli (Hardcover)
M. Pilar Opazo
R782 R683 Discovery Miles 6 830 Save R99 (13%) Ships in 10 - 15 working days

The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world-if they could secure a reservation during its six months of operation-to experience the wonder that chef Ferran Adria and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.

East Tennessee Beer - A Fermented History (Paperback): Aaron Carson, Tony Casey East Tennessee Beer - A Fermented History (Paperback)
Aaron Carson, Tony Casey
R484 R402 Discovery Miles 4 020 Save R82 (17%) Ships in 7 - 11 working days
Food Artisans of the Okanagan - Your Guide to the Best Locally Crafted Fare (Paperback): Jennifer Cockrall-King Food Artisans of the Okanagan - Your Guide to the Best Locally Crafted Fare (Paperback)
Jennifer Cockrall-King
R488 R417 Discovery Miles 4 170 Save R71 (15%) Ships in 7 - 11 working days

The Okanagan Valley is one of Canada's most famous and beloved regions. Breathtaking scenery, temperate climates, lush farmland, opulent vineyards and bountiful orchards all combine to create a one-of-a-kind destination. The Okanagan is also home to a burgeoning scene of culinary artisans who produce an incredible variety of delicious products from the bounty afforded by the generous valley. In this comprehensive guidebook covering all 7,500 square miles of the region, discover the stories of chocolatiers and cheese makers, farmers and foragers, chefs and restauranteurs, coffee roasters and vintners. Allow yourself to be escorted from apiary to orchard, organic farm to butcher shop, cannery to cidery. Take a seat at one of the many innovative farm-to-table restaurants and taste the fare of the area's most talented chefs. Visit farmers' markets, bakeries, cafes, and coffee shops, and learn the history of the Okanagan through the astonishing array of products available from today's food artisans.

Umami - Unlocking the Secrets of the Fifth Taste (Paperback): Ole Mouritsen, Klavs Styrbaek Umami - Unlocking the Secrets of the Fifth Taste (Paperback)
Ole Mouritsen, Klavs Styrbaek; Illustrated by Jonas Drotner Mouritsen; Translated by Mariela Johansen
R799 R700 Discovery Miles 7 000 Save R99 (12%) Ships in 10 - 15 working days

In the West, we have identified only four basic tastes-sour, sweet, salty, and bitter-that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and StyrbA|k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Seattle Chocolatiers (Paperback): Cornelia Gallen-Kimmell, Cordula Drossel-Brown Seattle Chocolatiers (Paperback)
Cornelia Gallen-Kimmell, Cordula Drossel-Brown
R495 R408 Discovery Miles 4 080 Save R87 (18%) Ships in 7 - 11 working days
Soft Soil, Black Grapes - The Birth of Italian Winemaking in California (Paperback): Simone Cinotto Soft Soil, Black Grapes - The Birth of Italian Winemaking in California (Paperback)
Simone Cinotto
R548 R493 Discovery Miles 4 930 Save R55 (10%) Ships in 10 - 15 working days

Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly "Italian" in their success? In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to "social capital," or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history-particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos-he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture. Skillfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.

Multilingual Illustrated Guide to the World's Commercial Coldwater Fish (Hardcover): Claus Frimodt, Ian Dore Multilingual Illustrated Guide to the World's Commercial Coldwater Fish (Hardcover)
Claus Frimodt, Ian Dore
R2,541 R2,407 Discovery Miles 24 070 Save R134 (5%) Ships in 10 - 15 working days

The new Multilingual Illustrated Guide to the World's Commercail Warmwater Fish, the second in the series of Multilingual Illustrated Guides, follows a similar format to the first, and is, once more, published to the highest production standards achievable. Over 150 species are covered and all essential information is conveyed by means of tables and diagrams with descriptive text kept to a minimum. Each species entry gives the species name, the scientific name, and the family name. Common names are then listed in German, Japanese, Spanish, French, English, Italian, Danish, Norwegian, Dutch, Portugese, Russian swedish and Turksih. Local names are given in the language appropraite to each species. Average size (cm) and weight (kg) is also given. A superb full-colour illustration is followed by a brief description of the species with an overview of the development of its economic importance to the present day. Full nutritional data per 100g edible weight is also listed. Each individual guide consolidates a wealth of information which should be readily available for all who are internationally active in the commercial fishing and related industries

Recipe for Success - The ingredients of a profitable food business (Paperback): Karen Green Recipe for Success - The ingredients of a profitable food business (Paperback)
Karen Green
R339 R281 Discovery Miles 2 810 Save R58 (17%) Ships in 10 - 15 working days

Karen Green, former UK retail buyer and commercial director for several successful food businesses, shares her stories, advice and exercises to guide readers through the maze of creating a profitable and growing food manufacturing business. Recipe for Success provides a step-by-step guide that enables readers to create high profile food brands and a business that can make and sell these products successfully. The book assists readers to analyse their business and where the opportunities for growth and improvement lie. It also helps readers to design profitable products that will underpin their brand and sell successfully into retailers. The book also contains a number of case studies of companies that have achieved great success, as well as those that have not been as successful. Drawing from these examples and from Karen's own expansive experience, Recipe for Success helps readers to avoid some of the pitfalls of starting a food business. Written with the aim of enabling every food business to evolve in the food industry, Karen has written a unique book that will appeal to both established food businesses and readers who are just starting out in the industry. It will also appeal to readers interested in the UK food retail industry as it offers a fresh perspective on how to create value from a food business, whether it has already been established or is on the horizon.

Food Industry R&D - A New Approach (Paperback): Helmut Traitler, Birgit Coleman, Adam Burbidge Food Industry R&D - A New Approach (Paperback)
Helmut Traitler, Birgit Coleman, Adam Burbidge
R1,640 Discovery Miles 16 400 Ships in 10 - 15 working days

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a particular finding and whether or not the said finding is of any value to the scientific community. R&D in corporate environments is mostly defined and driven by costs and clearly identified, consumer-focused targets. There is, however, common ground between these two approaches as both strive to maximize knowledge, though for different reasons and in differnt ways. The equipment and scientific rigor may be similar or identical, however their usage, approach and interpretation are different. This book discusses the history and background of today's food industry R&D as seen by consumers, academia and the industry itself, with several chapters dedicated to new and disruptive approaches. A must-read for all professionals in the packaged goods industry as well as students who aspire to contribute to this new industry, forcefully driven by R&D.

Soft Soil, Black Grapes - The Birth of Italian Winemaking in California (Hardcover): Simone Cinotto Soft Soil, Black Grapes - The Birth of Italian Winemaking in California (Hardcover)
Simone Cinotto
R1,511 R1,284 Discovery Miles 12 840 Save R227 (15%) Ships in 10 - 15 working days

Winner of the 2013 New York Book Show Award in Scholarly/Professional Book Design From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly "Italian" in their success? In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to "social capital," or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history-particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos-he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture. Skillfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.

Franchise - The Golden Arches in Black America (Paperback): Marcia Chatelain Franchise - The Golden Arches in Black America (Paperback)
Marcia Chatelain
R433 R365 Discovery Miles 3 650 Save R68 (16%) Pre-order

Just as The Color of Law provided a vital understanding of redlining and racial segregation, Marcia Chatelain's Franchise investigates the complex interrelationship between black communities and America's largest, most popular fast food chain. Taking us from the first McDonald's drive-in in San Bernardino to the franchise on Florissant Avenue in Ferguson, Missouri, in the summer of 2014, Chatelain shows how fast food is a source of both power-economic and political-and despair for African Americans. As she contends, fast food is, more than ever before, a key battlefield in the fight for racial justice.

American Wine Economics - An Exploration of the U.S. Wine Industry (Hardcover): James Thornton American Wine Economics - An Exploration of the U.S. Wine Industry (Hardcover)
James Thornton
R859 R705 Discovery Miles 7 050 Save R154 (18%) Ships in 10 - 15 working days

The U.S. wine industry is growing rapidly and wine consumption is an increasingly important part of American culture. American Wine Economics is intended for students of economics, wine professionals, and general readers who seek to gain a unified and systematic understanding of the economic organization of the wine trade. The wine industry possesses unique characteristics that make it interesting to study from an economic perspective. This volume delivers up-to-date information about complex attributes of wine; grape growing, wine production, and wine distribution activities; wine firms and consumers; grape and wine markets; and wine globalization. Thornton employs economic principles to explain how grape growers, wine producers, distributors, retailers, and consumers interact and influence the wine market. The volume includes a summary of findings and presents insights from the growing body of studies related to wine economics. Economic concepts, supplemented by numerous examples and anecdotes, are used to gain insight into wine firm behavior and the importance of contractual arrangements in the industry. Thornton also provides a detailed analysis of wine consumer behavior and what studies reveal about the factors that dictate wine-buying decisions.

Quench Your Own Thirst - Business Lessons Learned Over a Beer or Two (Paperback): Jim Koch Quench Your Own Thirst - Business Lessons Learned Over a Beer or Two (Paperback)
Jim Koch
R366 R345 Discovery Miles 3 450 Save R21 (6%) Ships in 7 - 11 working days

NATIONAL BESTSELLER and named a 2016 Best Book of the Year by Inc., Business Insider, Forbes, and Amazon "Boston Beer's Jim Koch offers readers a six-packof wisdom." - The Boston Globe "Like Steve Jobs, Bill Gates, Larry Ellison, and the other greats, Jim Koch's entrepreneurial journeyis motivated by a deep commitment to making superb products and building aunique culture that reinforces innovation and risk-taking. This book tells acompelling story about how he did it. The lessons will be invaluable for anyonestarting a business or building a career." --Bill Hambrecht, co-founder or Hambrecht & Quist and chairman of WRHambrecht + Co Pull up a chair and crack open a Sam Adams. It's time to leave behind business as you know it. Quench Your Own Thirst covers everything from finding your own Yoda to Koch's theory on how a piece of string can teach you the most important lesson you'll ever learn about business. Koch also has surprising advice on sales, marketing, hiring, and company culture. His anecdotes, quirky musings, and bits of wisdom go far beyond brewing. A fun, engaging guide for building a career or launchinga successful business, Quench Your Own Thirst is the key to the ultimate dream: being successful while doing what you love. So, are you quenching yourown thirst - or someone else's?

RFID and Sensor Network Automation in the Food Industry - Ensuring Quality and Safety through Supply Chain Visibility... RFID and Sensor Network Automation in the Food Industry - Ensuring Quality and Safety through Supply Chain Visibility (Hardcover)
Selwyn Piramuthu, Weibiao Zhou
R3,396 R3,201 Discovery Miles 32 010 Save R195 (6%) Ships in 10 - 15 working days

Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer. Among all the currently available automatic identification technologies, RFID has clear dominance in terms of its ability to support real-time two-way communication, data storage and update, authentication, ambient condition sense and report, batch read without direct line-of-sight, operation in harsh environments and sensor-based applications. RFID and Sensor Network Automation in the Food Industry provides sufficient detail on the use of RFID and sensor networks from 'farm to fork' (F2F) to allow the reader to appreciate the myriad possible applications of RFID and associated sensor network systems throughout the entire food supply chain. This includes precision agriculture, the provision of seamless visibility in track and trace applications, reduction of wastage, identification of counterfeits and contamination sources, remaining shelf-life applications for perishables, and quality and safety measures, among others. Providing state-of-the-art information from peer-reviewed research publications as well as general industry trends, this book will be of interest to all stakeholders in the agri-food supply chain, and academics and advanced students with an interest in these fields.

Barrel-Aged Stout and Selling Out - Goose Island, Anheuser-Busch, and How Craft Beer Became Big Business (Paperback): Josh Noel Barrel-Aged Stout and Selling Out - Goose Island, Anheuser-Busch, and How Craft Beer Became Big Business (Paperback)
Josh Noel
R532 R399 Discovery Miles 3 990 Save R133 (25%) Ships in 10 - 15 working days
The New Harvest - Agricultural Innovation in Africa (Paperback, 2nd Revised edition): Calestous Juma The New Harvest - Agricultural Innovation in Africa (Paperback, 2nd Revised edition)
Calestous Juma
R566 Discovery Miles 5 660 Ships in 10 - 15 working days

African agriculture is currently at a crossroads, at which persistent food shortages are compounded by threats from climate change. But, as this book argues, Africa can feed itself in a generation and help contribute to global food security. To achieve this Africa has to define agriculture as a force in economic growth by: advancing scientific and technological research; investing in infrastructure; fostering higher technical training; and creating regional markets. To govern the transformation Africa must foster the emergence of a new crop of entrepreneurial leaders dedicated to the continent's economic improvement. This new edition of The New Harvest provides ideas on how to implement a series of high-level decisions adopted by African leaders to place agriculture at the center of the continent's long-term economic transformation. It puts agriculture in the context of the Science, Technology and Innovation Strategy (STISA-24) adopted by African presidents in 2014. More importantly, this edition provides a policy framework that could be adopted for other sectors such as health, industry and green innovation. Incorporating research from academia, government, civil society, and private industry, the book suggests multiple ways that individual African countries can work together at the regional level to develop local knowledge and resources, harness technological innovation, encourage entrepreneurship, increase agricultural output, create markets, and improve overall economic performance.

Slaughterhouse - Chicago's Union Stock Yard and the World It Made (Paperback): Dominic A. Pacyga Slaughterhouse - Chicago's Union Stock Yard and the World It Made (Paperback)
Dominic A. Pacyga
R378 Discovery Miles 3 780 Ships in 10 - 15 working days

From the minute it opened--on Christmas Day in 1865--it was Chicago's must-see tourist attraction, drawing more than half a million visitors each year. Families, visiting dignitaries, even school groups all made trips to the South Side to tour the Union Stock Yard. There they got a firsthand look at the city's industrial prowess as they witnessed cattle, hogs, and sheep disassembled with breathtaking efficiency. At their height, the kill floors employed 50,000 workers and processed six hundred animals an hour, an astonishing spectacle of industrialized death. Slaughterhouse tells the story of the Union Stock Yard, chronicling the rise and fall of an industrial district that, for better or worse, served as the public face of Chicago for decades. Dominic A. Pacyga is a guide like no other--he grew up in the shadow of the stockyards, spent summers in their hog house and cattle yards, and maintains a longstanding connection with the working-class neighborhoods around them. Pacyga takes readers through the packinghouses as only an insider can, covering the rough and toxic life inside the plants and their lasting effects on the world outside. He shows how the yards shaped the surrounding neighborhoods and controlled the livelihoods of thousands of families. He looks at the Union Stock Yard's political and economic power and its sometimes volatile role in the city's race and labor relations. And he traces its decades of mechanized innovations, which introduced millions of consumers across the country to an industrialized food system. Once the pride and signature stench of a city, the neighborhood is now home to Chicago's most successful green agriculture companies. Slaughterhouse is the engrossing story of the creation and transformation of one of the most important--and deadliest--square miles in American history.

A Laboratory Manual of Food Analysis (Paperback): Shalini Sehgal A Laboratory Manual of Food Analysis (Paperback)
Shalini Sehgal
R533 R494 Discovery Miles 4 940 Save R39 (7%) Ships in 10 - 15 working days

Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements,assessment of product quality, determination of nutritional value, detection of adulteration, research anddevelopment. The aim of this book is to give students the experience in performing food analysisexperiments, analyzing data and reporting their findings. It covers the basic principles of analyticalprocedures and techniques commonly used to provide information about the chemical composition,structure and physical properties of food materials. The book contains 32 laboratory experiments on component analysis of food such as moisture, ash andminerals, fats and oils, proteins, carbohydrates, pigments and vitamins. Important background informationlike sampling techniques and preparation of primary and secondary solutions has been included. A readyreckoner on principles and working of various instruments has also been appended at the end of the book. Key Highlights: Information about the Proximate Analysis of Food in a single volume Proper format for recording experiments Principles and working of all essential equipment included Review questions to help in the preparation of viva voce

Contested Tastes - Foie Gras and the Politics of Food (Paperback): Michaela DeSoucey Contested Tastes - Foie Gras and the Politics of Food (Paperback)
Michaela DeSoucey
R497 R426 Discovery Miles 4 260 Save R71 (14%) Ships in 10 - 15 working days

An inside look at the complex and controversial debates surrounding foie gras In the past decade, the French delicacy foie gras-the fattened liver of ducks or geese that have been force-fed through a tube-has been at the center of contentious battles. In Contested Tastes, Michaela DeSoucey takes us to farms, restaurants, protests, and political hearings in both the United States and France to reveal why people care so passionately about foie gras-and why we should care, too. Bringing together fieldwork, interviews, and materials from archives and the media on both sides of the Atlantic, DeSoucey offers a compelling look at the moral arguments and provocative actions of pro- and anti-foie gras forces. She combines personal stories with fair-minded analysis and draws our attention to the cultural dynamics of markets, the multivocal nature of "gastropolitics," and the complexities of what it means to identify as a "moral" eater in today's food world. Investigating the causes and consequences of the foie gras wars, Contested Tastes illuminates the social significance of food and taste in the twenty-first century.

Food and Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP7) (Paperback, 7th Edition): Institute... Food and Drink - Good Manufacturing Practice - A Guide to its Responsible Management (GMP7) (Paperback, 7th Edition)
Institute of Food Science and Technology, Louise Manning
R2,522 R2,389 Discovery Miles 23 890 Save R133 (5%) Ships in 10 - 15 working days

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a "must -read" for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

FCS Food preparation: Level 3 (Paperback): Belinda Gough, Jenna Gough FCS Food preparation: Level 3 (Paperback)
Belinda Gough, Jenna Gough
R354 R299 Discovery Miles 2 990 Save R55 (16%) Ships in 5 - 10 working days
Behind the Kitchen Door (Paperback): Saru Jayaraman Behind the Kitchen Door (Paperback)
Saru Jayaraman; Foreword by Eric Schlosser
R399 R334 Discovery Miles 3 340 Save R65 (16%) Ships in 7 - 11 working days

"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it." from Behind the Kitchen Door

How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions discriminatory labor practices, exploitation, and unsanitary kitchens affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.

Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, saute, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.

Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce and ensure that dining out is a positive experience on both sides of the kitchen door."

The Uncertainty Mindset - Innovation Insights from the Frontiers of Food (Hardcover): Vaughn Tan The Uncertainty Mindset - Innovation Insights from the Frontiers of Food (Hardcover)
Vaughn Tan
R873 R799 Discovery Miles 7 990 Save R74 (8%) Ships in 10 - 15 working days

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant's reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food-they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

Food and the City (Paperback): Karen A. Franck Food and the City (Paperback)
Karen A. Franck
R782 R582 Discovery Miles 5 820 Save R200 (26%) Ships in 10 - 15 working days

Around the world from, from Brisbane to Manchester, from Bangkok to New York, food and food-related activities are enriching and invigorating city life. In many urban neighbourhoods there is an explosion in the number of restaurants, bars, cafes and takeaways. Traditional food markets are being rediscovered while new markets are being renovated, built anew or set up afresh on market day. Even as urban agricultural is threatened by urban redevelopment our appreciation of it is undergoing a renaissance, as it reappears in the guise of community gardens and city farms. "Food + the City" explores the contemporary city as dining room, market and farm, considering how food display, consumption and production bring vitality and diversity to public life and sensory pleasure to urban experience while helping to create local character and opportunities for a more sustainable way of life. The burgeoning gastronomic culture of cities, from growing to consuming, raises important questions of who is included and who is excluded: What should be the role of architecture and urban design? Exactly how should food be promoted as a tool for progressive social change?

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Handbook of Lean Manufacturing in the Food Industry (Paperback, New): Michael Dudbridge Handbook of Lean Manufacturing in the Food Industry (Paperback, New)
Michael Dudbridge
R1,473 Discovery Miles 14 730 Ships in 10 - 15 working days

The principles of lean manufacturing increasing efficiency, reducing waste, lowering costs and improving control may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic importance of food is unrivalled by any other form of produce, as is the scrutiny to which the manufacture of food is subjected. For the food industry, lean manufacturing is not simply a cost-saving strategy, but is directly linked to issues of sustainability, the environment, ethics and public accountability. Handbook of Lean Manufacturing in the Food Industry is a major new source of information and ideas for those working in food manufacturing. Offering a fresh and modern perspective on best practice, it points the way to fewer breakdowns, reduced quality faults, improved teamwork and increased profits. With a focus on operations management and new process development, the book is accessible and easy to read, and is complemented by a wealth of practical examples drawn from industry. The author s conversational style and questioning approach will be invaluable to food manufacturers who are seeking solutions to fundamental issues. The book is directed at those who are working in food manufacturing or the wider food industry, particularly factory operations managers and training teams who are looking for resources to help with lean manufacturing implementations. Others in the supply chain, from producers to retailers, will also find it invaluable. The book is a clear and timely introduction for students and lecturers in food science and technology who want to access the reality of lean manufacturing as well as the theory.

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