000			01618nam a2200217Ia 4500
005			20250730165136.0
008			250728s9999 xx 000 0 und d
020			_a978-0-7506-7936-7
082			_aC 647.95 M82c
100			_aMorgan, James L.
245		0	_aCulinary creation : an introduction to foodservice and world cuisine
260			_aOxford
260			_b Elsevier
260			_c2006
300			_axxii, 370 p.
300			_bIncludes bibliographical references and index
520			_aThe 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			_aCookery, International
650			_aFood Service
942			_2ddc _cBK
999			_c1246 _d1246