It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
Knowledge portal with information sources for the Gastronomic Hospitality course. Here you will find an overview of books, databases, websites, videos, weblogs, etc. Use these as background and additional information about product and product knowledge, taste education, food and drink, etc.
The minor gastronomy is unlike any other. Eating and drinking will never again be the same to you. Through workshops, assignments and lectures, studying a considerable body of literature, and working on the final project, you will learn much more about the composition of foods and beverages. It will also further your insight in food production, health and sustainability issues. Whilst realizing how food behaviour is related to many of the societal challenges that we face. We explore the link of gastronomy to hospitality management and health care and enable you to become an all-round better food professional.
Journals Food & Beverage
Here you find an overview of subscriptions to print journals on different disciplines. The journals are available at the location Hotel Management School Maastricht. The latest issue can be read at the library. Current and older volumes can be borrowed.
Decanter is a wine and wine-lifestyle media brand. It includes a print and digital magazine, fine wine tasting events, a news website, a subscription website - Decanter Premium, and the Decanter World Wine Awards. The magazine, published in about 90 countries on a monthly basis, includes industry news, vintage guides and wine and spirits recommendations.
Delicious: food magazine is what cooking and eating are all about. With recipes that can be made, full of stories about people with a passion for food and photography to keep their mouths watering. Restaurants not to be missed, the most beautiful kitchen stuff and great wine advice.
VINUM, berichtet als Magazin für Weinkultur über Trends in der Weinszene und stellt jeden Monat über 300 aussergewöhnliche Weine und ihre Macher vor. Spannend geschriebene Reportagen über Weinregionen kratzen nicht nur an der Oberfläche, sondern gehen in die Tiefe.
Culinaire Saisonnier est un magazine qui paraît quatre fois par an. Cette revue au caractère international est rédigée par des cuisiniers ayant passé de longues années derrière les fourneaux de restaurants réputés et étoilés au Michelin. Culinaire Saisonnier occupe depuis seize années une place importante sur le marché des magazines professionnels.