by
Wolfe, David, 1970-
Call Number
613.26 WOL
Publication Date
2009
Format:
Books
Relevance:
3.3998
Call Number
TR DVD 664 NEW
Publication Date
2009
Summary
The choice of foods available to consumers has never been greater with constant development of new and different foods and food products. But what are new foods and why are they developed? Advances in food technology and constant change in consumer and industry demand drive the development of new products in the food industry. New food materials and technologies such as micro encapsulation, gene technology, plant breeding, the emergence of functional and novel foods, and the invention of food based packaging are all investigated. A bright insight into the changing landscape of the food industry.
Format:
Books
Relevance:
0.1826
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by
Marcus, Jacqueline B., author.
Call Number
612.3 MAR
Publication Date
2013
Format:
Books
Relevance:
0.1474
by
Gairola, Saurabh.
Call Number
641.5 GAI
Publication Date
2010
Summary
`Culinary Innovation seems to be unpractised, if not unheard concept in hospitality industry. The prevalent tried and tested recipes and methods are the foundation of cuisines of today. The `out of box' concepts just do not exist here and we are producing the replicas of the works of Great Escomer and French Haute cuisine. To me culinary innovation is the one that can revolutionize the industry to an extent that it would have to rewrite the fundamentals of cooking. In this book you will get insight to the four mega trends in culinary domain namely Sous Vide, Healing foods including Ayurveda, Umami and Molecular Gastronomy. There is a bouquet of recipes at the end to help you understand and use these trends in your kitchen. --
Format:
Books
Relevance:
0.0741
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