Culinary Creation - An Introduction to Foodservice and World Cuisine (Paperback)

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.

General

Imprint:	Butterworth-Heinemann
Country of origin:	United Kingdom
Release date:	March 2006
First published:	2006
Authors:	James Morgan
Dimensions:	254 x 178 x 18mm (L x W x T)
Format:	Paperback
Pages:	370
ISBN-13:	978-0-7506-7936-7
Categories:	Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades
LSN:	0-7506-7936-0
Barcode:	9780750679367

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