Edible Ideologies or World of Culinary Supervision Training and Management

Edible Ideologies: Representing Food and Meaning

Author: Kathleen LeBesco

Edible Ideologies argues that representations of food-in literature and popular fiction, cookbooks and travel guides, war propaganda, women's magazines, television and print advertisements-are not just about nourishment or pleasure. Contributors explore how these various modes of representation, reflecting prevailing attitudes and assumptions about food and food practices, function instead to circulate and transgress dominant cultural ideologies. Addressing questions concerning whose interests are served by a particular food practice or habit and what political ends are fulfilled by the historical changes that lead from one practice to another in Western culture, the essays offer a rich historical narrative that moves from the construction of the nineteenth-century English gentleman to the creation of two of today's iconic figures in food culture, Julia Child and Martha Stewart. Along the way, readers will encounter World War I propaganda, Holocaust and Sephardic cookbooks, the Rosenbergs, German tour guides, fast food advertising, food packaging, and chocolate, and will find food for thought on the meanings of everything from camembert to Velveeta, from salads to burgers, and from tikka masala to Campbell's soup.

Table of Contents:

List of Illustrations     xi
Acknowledgments     xiii
Introduction   Kathleen LeBesco   Peter Naccarato     1
Men and Menus: Dickens and the Rise of the "Ordinary" English Gentleman   Annette Cozzi     13
"Food Will Win the War": Food and Social Control in World War I Propaganda   Celia M. Kingsbury     37
Cooking In Memory's Kitchen: Re-Presenting Recipes, Remembering the Holocaust   Marie I. Drews     53
"More than one million mothers know it's the REAL thing": The Rosenbergs, Jell-O, Old-Fashioned Gefilte Fish, and 1950s America   Nathan Abrams     79
Cooking the Books: Jewish Cuisine and the Commodification of Difference   Eric Mason     105
Typisch Deutsch: Culinary Tourism and the Presentation of German Food in English-Language Travel Guides   Lynne Fallwell     127
The Embodied Rhetoric of "Health" from Farm Fields to Salad Bowls   Jean P. Retzinger     149
Consuming the Other: Packaged Representations of Foreignness in President's Choice   Charlene Elliott     179
From Romance to PMS: Images of Women and Chocolate in Twentieth-Century America   Kathleen Banks Nutter     199
Julia Child, Martha Stewart, and the Rise of Culinary Capital   KathleenLeBesco   Peter Naccarato     223
Contributors     239
Index     243

Interesting book: Educating the Consumer or Telephone Techniques

World of Culinary Supervision, Training, and Management

Author: Jerald W Chesser

The World of Culinary Supervision, Training, and Management, Fourth Edition gives aspiring chefs, sous chefs, chefs de cuisine, and executive chefs the necessary knowledge, skills, and attitudes required to lead, supervise and manage foodservice workers. In-depth, yet easily understood, it outlines in clear terms those elements crucial to success in today's quality driven foodservice industry—detailing the elements of supervision and total quality management. It examines all aspects of training as it affects the chef supervisor; and providing practical, step-by-step discussions on crucial management skills and functions involving a chef supervisor. This informational and educational training resource fulfills a need as chefs move from being culinarians to managers, supervisors, and trainers in the world of total quality management. It identifies those key areas that will lead qualified individuals into the chef positions of the future, and provides reasonable solutions to situations that typically evolve from them. Foraspiring chefs, sous chefs, chefs de cuisine, and executive chefs