CLR 100, O'Connor, Allegheny: Databases, Books & Websites

The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Topics include the growth of organics and local farm movements, which have provided Americans with an alternative food chain to the big food business industry.

In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible.

Hospitality Business Development analyses and evaluates the different aspects of business growth routes and development processes in the international hospitality industry. It considers the essential features of the strategic business context, in which any hospitality organization operates.

This volume explores our cultural celebration of food, blending lobster festivals, politicians' roadside eats, reality show "chef showdowns," and gravity-defying cakes into a deeper exploration of why people find so much joy in eating.In 1961, Julia Child introduced the American public to an entirely new, joy-infused approach to cooking and eating food.