Explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages.
Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text and supplies thousands of common names and synonyms. **Also available online; click title above to access the electronic version.**
This is an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals. It provides a richly allusive commentary on the culture of food. **This particular book is not located in our reference section and may be borrowed for three weeks.**
Covers the significant events, inventions, and social movements in American history that have affected the way Americans view, prepare, and consume food and drink. In an A-Z format, this two-volume set details the regions, people, ingredients, foods, drinks, publications, advertising, companies, historical periods, and political and economic aspects pertinent to American cuisine. With contributions from academia, industry, and the culinary world, the Encyclopedia provides a far-ranging yet cohesive account of American history and culture from a gastronomic perspective.