An Introduction to Foodservice and World Cuisine
- James Morgan, Cordon Bleu-trained chef with teaching experience from Arizona State University and the Culinary Institute at Nicholls State University
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 âfoodismâ is introduced to refer to biases against foods outside your culture.
2- and 4-year undergraduates in Hospitality and Culinary Arts; secondary school students in Hospitality and Culinary Arts, as well as in Food and Consumer Science courses; Professionals in the Hospitality Industry