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Synopsis
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.
* Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu
* Introduces the concept of "foodism," a bias that can impair a chef's creativity
* Offers comparisons in the history, evolution, and migration of food ingredients and techniques
* Includes a CD with recipes from around the world
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Book Description
A truly international introduction to essentials of culinary arts and food production
About the Author
Chef James L. Morgan is Cordon Bleu-trained chef with teaching experience from Arizona State University and the Culinary Institute at Nicholls State University. His culinary expertise results from experience as a chef, food stylist (credits include "Bobby Flay's FoodNation"), and as a chef competitor on PBS's "Masterchef USA". He edited NAU's A Host of Opportunities, The Encyclopedia of Cajun and Creole Cuisine, and Selling Hospitality: A Situational Approach. He ghost-wrote a memoir of his father's experience on the Columbus, Ohio police department. He has lectured on alternative culinary careers, Native American cuisine, and publishing. He is certified in ServSafe protocols and Professional Management Development by the National Restaurant Association and is a member of the American Culinary Federation, the Slow Food Society, and is past vice president of the Escoffier Honor Society.
"About this title" may belong to another edition of this title.
- PublisherRoutledge
- Publication date2006
- ISBN 10 0750679360
- ISBN 13 9780750679367
- BindingPaperback
- LanguageEnglish
- Number of pages392
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Culinary Creation: An Introduction to Foodservice and World Cuisine
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