Recent years have seen dramatic changes to the events industry. The influence of social media and global communications technology, increased focus on environmental sustainably and social responsibility, and changes to the economic and cultural landscape have driven rapid expansion and increased competition. Special Events: Creating and Sustaining a New World for Celebration has been the event planner's essential guide for three decades, providing comprehensive coverage of the theory, concepts and practice of event management. The new Eighth Edition continues to be the definitive guide for creating, organizing, promoting, and managing special events of all kinds. Authors, Seungwon "Shawn" Lee and Joe Goldblatt, internationally-recognized leaders and educators in the industry, guide readers through all the aspects of professional event planning with their broad understanding of diverse cultures and business sectors. This definitive resource enables current and future event leaders to stretch the boundaries of the profession and meaningfully impact individuals, organizations, and cultures around the globe. Global case studies of high-profile events, such as the PyeongChang Winter Olympic Games and Norway's Constitution Day annual event, complement discussions of contemporary issues surrounding safety, security, and risk management. Each chapter includes "Ecologic," "Techview," and/or "Secureview," mini-case studies, a glossary of terms, plentiful charts, graphs, and illustrations, and links to additional online resources.

Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.

Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller 'As ferociously rude as anything Bourdain has done before' Guardian 'Terrific ... his love for his subjects - both the food and the cook - sings' Telegraph 'Bourdain has insight, access and good taste, and he's a naturally engaging writer' New York Times A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks, for the restaurant business - and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. And always he returns to the question: 'Why cook?' Or the harder one to answer: 'Why cook well?' Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.

Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marniere, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.

Curl up with the perfect cosy, comforting Christmas romance.When Beth Brown loses her job and her boyfriend in the space of twenty-four hours, she thinks life can't get any worse. That's until she finds herself in the depths of the English countryside working for chef, Rocco di Castri. Not only does she have to deal with his legendary moods, but she's also expected to get his chaotic schedule and workload in check, all while she's nursing a broken heart. It's not long before Rocco's idyllic home starts to work its magic and soon she sees a softer side to her boss too. And as the festive season approaches, Beth dares to look forward to everything the perfect country Christmas has to offer - and perhaps some romance of her own. Until news of an unexpected proposal threatens to put pay to all Beth's plans. Will Beth get her happily-ever-after? Maybe, this Christmas... A festive gem from Jill Steeples, perfect for fans of Cathy Bramley, Heidi Swain and Julie Houston. Please note this title was previously published as Christmas at Whitefriars. What readers say about Jill Steeples: 'I thoroughly enjoyed this book from the very first page to the very last. A really great winter read, warm and cosy throughout. A very easy to rate 5 stars.' 'A brilliant story with all the right ingredients. Love laughter tears and smiles.' 'A feel-good story full of laughs, romance and caring with a few surprises along the way. This book is just what you need when the sun is shining on a chilly spring day.' 'Jill Steeples writing has a nice fast pace and a great easy flow. I love the feelgood factor of her stories. They always manage to put a big smile on my face.'

The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. This thorough overview endeavors to cover all the regions settled during the Colonial and Federal. It also discusses each immigrant group in turn, with attention also given to Indian and slave contributions. The content is integral for U.S. history standards in many ways, such as illuminating the settlement and adaptation of the European settlers, the European struggle for control of North America, relations between the settlers from different European countries, and changes in Native American society resulting from settlements.

Pasta, cappuccino, olive oil Italian food culture is a prominent feature of Western society in our cafes, restaurants and homes. But what is the history of Italian cuisine? And where do we get our notions about Italian food? Garlic and Oil is the first comprehensive history of food habits in modern Italy. Chronicling the period from the mid-nineteenth century to the present day, the author argues that politics dramatically affected the nature of Italian cuisine and food habits. Contrary to popular belief, the Italian diet was inadequate and unchanging for many decades. Drawing on the writings of scientific professionals, domestic economists, government officials, and consumers, the author shows how the miserable diet of so many Italians became the subject of political debate and eventually, the target of government intervention. As successive regimes liberal, fascist, democratic struggled with the question of how to improve peoples eating habits, their actions purposefully and inadvertently affected what and how much Italians ate, shaping not only the foundations of Italian cuisine, but also the nature of Italian identity. Garlic and Oil is a popular national food history that offers a new perspective on the history of consumerism and food studies by examining how political change affects food consumption habits.

Beyond Baking is an evolution in pastry from award-winning pastry chef Philip Khoury – an exploration of how far baking can go when it’s guided by flavour, process, and purpose, rather than tradition alone.

These recipes are the result of years of rethinking everything – what gives structure, what builds richness, what creates lift and tenderness – without relying on eggs, dairy, or highly processed alternatives. Instead, they use familiar, natural ingredients to achieve results that feel completely fresh: croissants that shatter, cakes that stay tender for days, savoury pies that could hold their own in any bakery window.

Inside, you’ll find easier bakes like Peanut Butter Choc Chop Cookies and Light Fruit Cake, showstoppers like Pistachio and Raspberry Cream Dream and Muscovado Medovic and a dedicated chapter on laminated pastries featuring Croissants, Almond Pain au Chocolat, and other sweet risen treats like glazed Doughnuts and Pistachio Babka. The savoury chapter brings deeply satisfying options like Corn-ish Pasties, Sausy Roll and Nightshade Quiche, all made with technical care and zero shortcuts.

Foundational techniques are clearly explained in The Plantry, and select new recipes include QR code tutorials to walk you through every fold, mix, and proof. Whether you’re just beginning or looking to expand your craft, Beyond Baking invites you to look again at what baking can be when it’s not copying what came before, but creating what comes next.

The ultimate compendium of regional Mexican cuisine.

La Mesa Mexicana is the follow-up cookbook to CDMX by Rosa Cienfuegos. Expanding to the eight culinary regions of Mexico, Cienfuegos’s third book is a comprehensive collection of regional Mexican food, with more than 120 recipes that showcase the diversity, breadth, and influence of Mexican ingredients and cuisine on the global stage.

In La Mesa Mexicana, Cienfuegos traverses Mexico in search of the unique dishes that distinguish each region. Starting in the north, including Baja, Chihuahua, and Tamaulipas, Cienfuegos shares the original recipes for Chile con queso, Carne asada, and traditional Tacos de pescado. Moving south to the central heart of the country and the states of Jalisco, Puebla, and Michoacán, you will find recipes for “drowned” Tortas from Guadalajara, local Goat tacos from the semiarid region of Querétaro, and Nayarit’s unique desserts, as well as Uvate, a nonalcoholic grape drink made with sugar and cinnamon. Finally, Cienfuegos traverses the south of Mexico, taking in Veracruz, Yucatan, and the revered foodie state of Oaxaca, where she discovers the secrets to a classic mole negro, tlayudas, and more.

Filled with stunning food and location photography, and stories from each of the regions that explore the history, ingredients, and cultures of this breathtaking country, La Mesa Mexicana is no ordinary Mexican cookbook. It is a heart-stopping ode to one of the oldest cuisines in the world, a celebration of the globally recognized and lesser-known Indigenous recipes that have been passed down through the generations.

Einstein's cook was lucky. But you, too, can have a scientist in your kitchen: Robert L. Wolke.

Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms.

Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.

o In "Sweet Talk" you will learn that your taste buds don't behave the way you thought they did, that starch is made of sugar, and that raw sugar isn't raw. Did you know that roads have been paved with molasses? Why do cooked foods turn brown? What do we owe to Christopher Columbus's mother-in-law?

o In "The Salt of the Earth" you will learn about the strange salts in your supermarket. Does sea salt really come from the sea? (Don't bet on it.) Why do we salt the water for boiling pasta? And how can you remove excess salt from oversalted soup? (You may be surprised.)

o In "The Fat of the Land" you will learn the difference between a fat and a fatty acid, what makes them saturated or unsaturated, and that nonfat cooking sprays are mostly fat. Why don't the amounts of fats on food labels add up? Why does European butter taste better than ours?

o In "Chemicals in the Kitchen" you will learn what's in your tap water, how baking powder and baking soda differ, and what MSG does to food. What Japanese taste sensation is sweeping this country? Is your balsamic vinegar fake? Why do potato chips have green edges?

o In "Turf and Surf" you will learn why red meat is red, why ground beef may look as if it came from the Old Gray Mare, and how bones contribute to flavor. Want a juicy turkey with smooth gravy? How does one deal with a live clam, oyster, crab, or lobster?

o In "Fire and Ice" you will learn how to buy a range and the difference between charcoal and gas for grilling. Did you know that all the alcohol does not boil off when you cook with wine? How about a surprising way to defrost frozen foods? And yes, hot water can freeze before cold water.

o In "Liquid Refreshment" you will learn about the acids and caffeine in coffee, and why "herb teas" are not teas. Does drinking soda contribute to global warming? Why does champagne foam up? Should you sniff the wine cork? How can you find out how much alcohol there is in your drink?

o In "Those Mysterious Microwaves" you will learn what microwaves do—and don't do—to your food. What makes a container "microwave safe"? Why mustn't you put metal in a microwave oven? How can you keep microwave-heated water from blowing up in your face?

o In "Tools and Technology" you will learn why nothing sticks to nonstick cookware, and what the pressure-cooker manufacturers don't tell you. What's the latest research on juicing limes? Why are "instant read" thermometers so slow? Can you cook with magnetism and light? What does irradiation do to our foods?