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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.
Author: James Morgan
Binding Type: Paperback
Publisher: Routledge
Published: 03/03/2006
Pages: 392
Weight: 1.66lbs
Size: 10.18h x 7.18w x 0.71d
ISBN: 9780750679367
About the Author
James L. Morgan is a Cordon Bleu-trained chef who has taught at Arizona State University and The School of Hotel and Restaurant Management, Northern Arizona University.
Author: James Morgan
Binding Type: Paperback
Publisher: Routledge
Published: 03/03/2006
Pages: 392
Weight: 1.66lbs
Size: 10.18h x 7.18w x 0.71d
ISBN: 9780750679367
About the Author
James L. Morgan is a Cordon Bleu-trained chef who has taught at Arizona State University and The School of Hotel and Restaurant Management, Northern Arizona University.
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