Food Presentation

Download or read book Professional Cooking, College Version written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2010-01-19 with total page 1121 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Download or read book The Psychology of Food Choice written by Richard Shepherd and published by CABI. This book was released on 2006 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together theory, research and applications from psychology and behavioural sciences applied to dietary behaviour. The authors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice.

Download or read book Study Guide to Accompany Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2010-04-05 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Download or read book written by and published by Smocot Ionut Mihai. This book was released on with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book THE FOODIE CULTURE written by DAVID SANDUA and published by David Sandua. This book was released on with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover the fascinating world of "Foodie" culture, a culinary odyssey that captures the essence of our collective love of food. On this journey, we delve into the most exquisite corners of food, exploring not only the flavors that excite our palate, but also the deep connection between food, culture, and society. Through detailed and passionate analysis, this book unfolds the layers of a global phenomenon that has transformed the way we experience, enjoy, and value food. From the evolution of food appreciation to the influence of digital media on our gastronomic choices, each page invites you to savor the richness of culinary diversity, the importance of conscious consumption, and the hedonistic pleasure that resides in every bite. "Foodie Culture" is a celebration of food as an art, a science, and a means of human connection, offering an in-depth perspective on how a passion for gastronomy shapes our world.

Download or read book Handbook of Operant Behavior written by Werner K. Honig and published by Taylor & Francis. This book was released on 2022-02-21 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic edition of the Handbook of Operant Behavior presents seminal work in the field of learning and behavior, foreshadowing a new direction for learning research, and presenting many questions that remain unanswered. Featuring impressive contributions from leading figures across the field—ranging from N. J. Mackintosh from what was to become the cognitive school through Morse, Kelleher, Hutchinson, and Hineline on the neglected topic of aversive control to Blough and Blough on psychophysics to Philip Teitelbaum on behavioral physiology—the book is a must-read for anyone interested in human and animal learning. In a newly written introduction, J. E. R. Staddon highlights several issues that deserve more attention: how language is learned and syntax evolves, how animals choose, and a new paradigm for the study of learning in general. The book is essential reading for all students and researchers of learning and behavior, and aims to encourage researchers to revisit some of the fascinating behavioral questions raised by the original book.

Download or read book Food and Experiential Marketing written by Wided Batat and published by Routledge. This book was released on 2019-06-11 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pleasure plays a significant but often neglected role in the creation of consumer wellbeing and the relationship between the food consumption experience and healthy eating. This innovative collection focusses on the experiential and hedonic aspects of food and the sociocultural, economic, ideological, and symbolic factors that influence how pleasure can contribute to consumer health, food education, and individual and societal wellbeing. Food and Experiential Marketing uses a holistic perspective to explore how the experiential side of food pleasure may drive healthy eating behaviors in varied food cultures. It questions: Is food pleasure an ally or an enemy of developing and adopting healthy eating habits? Can we design healthy offline and online food experiences that are pleasurable? What are the features of food consumption experiences, and how do they contribute to consumer wellbeing? Providing an overview of experiential and cultural issues in food marketing, this book will be invaluable for consumer behavior and food marketing scholars, public policy professionals, and the food industry in understanding the importance of pleasure in promoting healthy eating behaviors.