Culinary creation : an introduction to foodservice and world cuisine (Record no. 1246)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01618nam a2200217Ia 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250730165136.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250728s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-7506-7936-7 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | C 647.95 M82c |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Morgan, James L. |
| 245 #0 - TITLE STATEMENT | |
| Title | Culinary creation : an introduction to foodservice and world cuisine |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Oxford |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | Elsevier |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2006 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxii, 370 p. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Other physical details | Includes bibliographical references and index |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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 |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cookery, International |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food Service |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PCC | PCC | CIRCULATION | 07/30/2025 | C 647.95 M82c | 3449 | 07/30/2025 | 07/30/2025 | Book |