Culinary Creation

By Morgan & James
  • Routledge
  • 2007
  • 400
  • eng
  • 1
  • 9781136412707

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word &quote;foodism&quote; is introduced to refer to biases against foods outside your culture.