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Culinary Creation
James LeRoy Morgan
其他書名
An Introduction to Foodservice and World Cuisine
出版Routledge, 2006
主題Business & Economics / Industries / Food IndustryBusiness & Economics / Industries / Hospitality, Travel & TourismCooking / Regional & Ethnic / GeneralCooking / Regional & Ethnic / InternationalTravel / Special Interest / Ecotourism
ISBN07506793609780750679367
URLhttp://books.google.com.hk/books?id=lKG1dWnpU2QC&hl=&source=gbs_api
EBookSAMPLE
註釋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.