To browse Academia. This textbook unfolds a culinary journey that spans the rich tapestry of gastronomic history, culinary techniques, and global flavors. Whether you are a novice embarking on your culinary adventure or a seasoned professional seeking to refine your skills, this book is designed to be your trusted companion. It covers a diverse range of topics, beginning with the exploration of culinary history, seasoning, and flavoring, and progressing to advanced techniques such as charcuterie and the intricate art of pastry.
Each is thoughtfully structured to provide both theoretical knowledge and practical insights, ensuring a well-rounded understanding of the subject matter. From the basics of food safety and sanitation to the complexities of bread-making, this textbook aims to instill in its readers a deep appreciation for the multifaceted world of culinary arts.
The inclusion of global cuisines, such as Chinese, French, Italian, British, and Mexican, adds a multicultural dimension, reflecting the global nature of modern hospitality. Menu, Journal of Food and Hospitality Research aims to publishes articles about work in progress on food behaviors, in link with culinary arts, foodservice and hospitality. Its scientific ambition is both thematic and methodological.
Firstly, it proposes to publish the work of PhD students, researchers interested in food, culinary arts and gastronomy, who place people -cooks, consumers… -at the Centre of their works. Secondly, from a methodological standpoint, the journal gives priority to ecological studies of these activities, promoting the development of in situ approaches. As multidisciplinarity is at the heart of the journal, it aims to maintain the dialogue between social and behavioral sciences and humanities together with food sciences.
As a scientific journal, it also aims to bring together the academic, public and private sectors, through the diffusion of applied research to a wide reading audience.
