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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.
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 cuisin
A unique exploration of the culinary imagination and creativity of a stellar array of international contemporary artists - a host of intriguing personal recipes
This volume serves up a bountiful combination of local history, classic recipes, and colorful Midwestern food lore. Iowa’s delectable cuisine is quintessentia
This history of the White Castle chain tells a "truly American success story (of) luck and hard work working behind one man to create an industry so pervasive t
The tourist experience is multi-faceted and dynamic, as tourists engage with its formation and creation. The tourists then become vital in creating value for th