Gastronomy and food science by
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.
Gastronomic Marketing by
GASTRONOMIC MARKETING explains the theories and methods for creating and delivering the most memorable food and drink events and campaigns to promote your business and brand. This book contains tips, guidance and advice from the UK's leading Gastronomic Marketing consultancy on how to ensure your events or gastronomic gifting campaigns provide the best return on investment. What you will learn from Gastronomic Marketing: Why companies host events in the first place How to create and deliver faultless client events How to create meaningful staff parties Top tips on event creation and management How to plan and deliver a unique gifting campaign
The Virtues of the Table by 
Introduction into international gastronomy by 
No meat required: the cultural history and culinary future of plant-based eating by
A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food
Contemporary advances in food tourism management and marketing by
This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field. This book is essential reading for students and researchers with an interest in food tourism, as well as practitioners
Food: The history of taste by 
We Are What We Ate: A Social History of Food