Global Concepts In Gastronomy

Download or read book Global Concepts in Gastronomy written by Dr. İbrahim Çekiç and published by EĞİTİM YAYINEVİ. This book was released on 2023-06-10 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Download or read book Ideas in Food written by Aki Kamozawa and published by Clarkson Potter. This book was released on 2010-12-28 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

Download or read book The Essence of Gastronomy written by Peter Klosse and published by CRC Press. This book was released on 2013-12-17 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Dirt written by Bill Buford and published by Vintage. This book was released on 2020-05-05 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: “You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.

Download or read book Managing Tourism and Hospitality Sectors for Sustainable Global Transformation written by Kumar, Pankaj and published by IGI Global. This book was released on 2024-05-06 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Food written by Warren Belasco and published by Berg. This book was released on 2008-10-15 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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."--P. [4] of cover.