Our modern day food preparation techniques are the result of thousands of years of experimentation, people falling sick, and people dying from food poisoning. This video looks back over the history of humans eating food, what has been eaten and how people managed to survive in spite of the risks. It also looks at how the food world has changed in the last 50 years and what has sparked some of these changes. (23 minutes)
A 1993 E. coli outbreak linked Jack in the Box hamburgers to a wave of sickness that affected 700 people, and acted as a wake-up call about the dangers of food-borne illness. More than 20 years later, how far have we come? (11 minutes)
A new generation of GM foods is winning over governments and former critics of the technology, and scientists say the crops could help feed people in the developing world. So are those who oppose GM doing more harm than good? And is their opposition based on genuine safety concerns, or is it just feeding fear? (29 minutes)
Many changes will be needed to maintain global food security. Climate change will affect food supply and demand, as well as prices. Research and development have the potential to impact both supply and demand, especially through the adoption of biotechnology.
Features profiles of three women who have stirred up successful careers in the culinary industry: a gourmet butcher who considers her trade an essential part of fine cooking; a commercial baker specializing in artisan breads; and an apprentice chef who plans to open her own restaurant one day. (24 minutes)
In chef and culinary historian Michael Twitty's new book, ancestry—both his own and that of Southern food—is a central theme. With The Cooking Gene: A Journey through African-American Culinary History in the Old South, Twitty addresses the complicated story of race, culture, and food and its legacy today. (7 minutes)
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus.
Although the service and hospitality industry is a major component of the U.S. economy, it may be difficult to find operations management case studies in the hotel sector. This program fills that void, guiding viewers through the “input and output” of operations management at a major Australian hotel. (28 minutes)
Disasters experienced by the hospitality industry have steadily increased over the past few decades, and the industry has emerged as one of the most vulnerable businesses to disasters and emergencies, with a wave of catastrophic events striking it in recent years. Disaster management has become a vital tool as key industry players seek ways to cope with these unexpected events.
This volume takes an in-depth look at workforce issues in the tourism and hospitality industry, focusing on labor skills, ethics, rights, and more. It examines manpower planning beyond forecasting estimates to include investigative techniques in a way that offers insight for economic planning in both tourism and tourism education.
Fruits and vegetables are an essential part of a healthy diet. In this video, chef Paulette Mitchell discusses the variety of fruits and vegetables available while demonstrating preparation and cooking methods. (16 minutes)
In the age of pre-packaged food, author Michael Pollan says the most important thing about your diet is the act of actually cooking it. Jeffrey Brown talks to Pollan about his book, Cooked, which trumpets the gratification of home cooking and the importance of preserving it as a part of daily life.
Garcia shares hard-won advice and real life examples on how chefs, restaurateurs and food-service professionals can connect and engage with customers, so that they can dominate their competitive marketplace.I
Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations.
Travel the world and step inside the UK's leading food laboratory to deconstruct our favorite meals, going inside the food to the molecular level, revealing how the hidden chemistry in every mouthful of food keeps our bodies fit and healthy. (55 minutes)
Vegetable oils are hydrophobic compounds, such as tryacylglicerols and essential oils extracted from plants that have been used by humans for centuries in many different areas. This book provides current research on the properties, uses and benefits of vegetable oils.
Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another.
his program follows a large number of women who have found success and fulfillment as brewery owners, pub owners, hops farmers, home-based and large-scale beer artisans, and other positions in the industry. Focusing on the Pacific Northwest’s burgeoning craft beer market, the film introduces thriving entrepreneurs and highly valued employees who have defied the assumption that beer is just for men. (1 hr 12 min)
Warrick walks readers through each step of the winemaking process, explaining in plain English crushing, the Brix scale, fermentation, racking and bottling. The second part of the book is a how-to on fine-tuning the process.
We're now in the era of global integration— one multinational AB InBev, claims 46% of all beer profits— but there's a counterrevolution afoot of small, independent craft breweries in both America, Belgium and around the world. Beeronomics surveys these trends, giving context to why you see which brands and styles on shelves at your local supermarket or on tap at the nearby pub.
Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.