.png){kind=logo}
5%OFF
Stock image for illustration purposes only - book cover, edition or condition may vary.
Culinology: The Intersection of Culinary Art and Food Science
Research Chefs Association
€ 119.74
€ 114.01
FREE Delivery in Ireland
Description for Culinology: The Intersection of Culinary Art and Food Science
Hardback. Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. Num Pages: 432 pages. BIC Classification: WB. Category: (P) Professional & Vocational. Dimension: 283 x 223 x 28. Weight in Grams: 1247.
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in ... Read more
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in ... Read more
Product Details
Format
Hardback
Publication date
2018
Publisher
John Wiley & Sons Inc United Kingdom
Number of pages
432
Condition
New
Number of Pages
432
Place of Publication
New York, United States
ISBN
9780470481349
SKU
V9780470481349
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Research Chefs Association
Research Chefs of America (RCA) was founded in 1996 and currently includes more than 2,000 members. RCA is comprised of chefs and food scientists working in food manufacturing, chain restaurants, hotels, ingredient supply houses, consulting and academia. Their membership also includes other food professionals in R&D, sales, marketing, manufacturing, distribution, and the media. RCA is headquartered in Atlanta, Georgia.
Reviews for Culinology: The Intersection of Culinary Art and Food Science