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Provides comprehensive coverage of people in the news and a full range of history-makers; includes over 236,000 individuals, plus more than 36,000 images. Provided by EBSCOhost.
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Profiles from the Kitchen: What Great Cooks Have Taught Us about Ourselves and Our Food is Charles A. Baker-Clark's call to abandon the "homogenization of food and dining experiences" by encouraging us to reclaim knowledge of cooking and eating and reconnect with our ethnic, familial, and regional backgrounds.
The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Readers will enjoy reports on the development of food and media, covering some of the most popular chefs and shows on television, beginning with the celebrity of Julia Child.
This companion book to The French Culinary Institute's Public Television series hosted by Dorothy Hamilton brings together twenty-seven extraordinary chefs to tell the personal stories behind their culinary triumphs. Chefs have become figures of heightened interest in our culture over the past decade. We look at chefs as stars and to restaurants as their stage. The twenty-seven fascinating individuals who tell their stories in this book bring us into their world and reveal how their early years, their beliefs, and their passion for quality have helped them become modern culinary legends.
According to their website, chefdb.com “is an ongoing project aimed at documenting and promoting the work history of chefs and food & hospitality professionals from around the world.” Verify any information found in this directory before using in an academic paper.
Profiles from the Kitchen by 
Chef's Story by 