Culinary Creation

Business & Finance, Industries & Professions, Hospitality, Tourism & Travel
Cover of the book Culinary Creation by James Morgan, Taylor and Francis
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Author: James Morgan ISBN: 9781136412707
Publisher: Taylor and Francis Publication: June 7, 2007
Imprint: Routledge Language: English
Author: James Morgan
ISBN: 9781136412707
Publisher: Taylor and Francis
Publication: June 7, 2007
Imprint: Routledge
Language: English

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.

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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.

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