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Food & Freedom: How the Slow Food Movement Is Changing the World Through Gastronomy
Food & Freedom: How the Slow Food Movement Is Changing the World Through Gastronomy
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Food & Freedom : How the Slow Food Movement Is Changing the World Through Gastronomy
Inspiring the global fight to revolutionize the way food is grown, distributed, and eaten. In the almost thirty years since Carlo Petrini began the Slow Food organization, he has been constantly engaged in the fight for food justice.Beginning first in his native Italy and then expanding all over the world, the movement has created a powerful force for change. The essential argument of this book is that food is an avenue towards freedom.This uplifting and humanistic message is straightforward: if people can feed themselves, they can be free.In other words, if people can regain control over access to their food-how it is produced, by whom, and how it is distributed-then that can lead to a greater empowerment in all channels of life.Whether in the Amazon jungle talking with tribal elders or on rice paddies in rural Indonesia, the author engages the reader through the excitement of his journeys and the passion of his mission. Here, Petrini reports upon some of the success stories that he has observed firsthand.From Chiapas to Puglia, Morocco to North Carolina, he has witnessed the many ways different peoples have dealt with food problems. This book allows us to learn from these case studies and lays out models for the future.
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Hotel Nafarrola - Gastronomy & Wine
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The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant
The Four Horsemen: Food and Wine for Good Times from the Brooklyn Restaurant
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Is food and gastronomy difficult?
Food and gastronomy can be difficult for some people, especially those who are new to cooking or have limited experience with different types of cuisine. However, with practice and a willingness to learn, anyone can improve their skills in the kitchen and develop a deeper understanding and appreciation for food. Additionally, the world of gastronomy is vast and diverse, so there is always something new to explore and learn about, making it an exciting and rewarding journey for those who are passionate about food.
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What should I get at the Italian restaurant?
I recommend starting with a classic Caprese salad or bruschetta for an appetizer. For the main course, you can't go wrong with a traditional pasta dish like spaghetti carbonara or fettuccine alfredo. If you're in the mood for something heartier, try the chicken parmesan or eggplant parmesan. And don't forget to save room for tiramisu or cannoli for dessert! Buon appetito!
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What is the name for an Italian restaurant?
The name for an Italian restaurant is typically "ristorante" or "trattoria." These names are commonly used to denote a restaurant that serves Italian cuisine. Additionally, some Italian restaurants may also use specific names that reflect the region or style of Italian food they specialize in, such as "osteria" for a more casual dining experience or "pizzeria" for a restaurant that focuses on pizza.
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What is Italian food?
Italian food is a diverse and rich culinary tradition that is known for its use of fresh, high-quality ingredients and simple yet flavorful preparations. It encompasses a wide variety of dishes, from pasta and pizza to risotto, seafood, and regional specialties. Italian cuisine is also characterized by its emphasis on seasonal and local ingredients, as well as its use of olive oil, herbs, and cheeses. Overall, Italian food is celebrated for its delicious flavors, comforting dishes, and strong cultural significance.
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The Marque Hospitality
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The Oxford Companion to Italian Food
The Oxford Companion to Italian Food
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Technology and Social Transformations in Hospitality, Tourism and Gastronomy : South Asia Perspectives
This book explores the relationship between technology and social transformation in tourism, hospitality and gastronomy.It presents research and case studies, elaborating on benchmark practices adopted by tourism and hospitality professionals.In recent years, technology has transformed the tourism and hospitality industry; the chapters in this book cover areas such as guest experience and service quality, as well as operational areas such as housekeeping and waste management.Further social transformation in tourism is a result of drivers such as a growing interest in gastronomy and the use of social media; this is covered in the first part of the book.The second part outlines how communities may learn from these events.With contributions from academics, entrepreneurs, destination managers and government officials from the South Asia region, this book offers a real insight in to these areas of growing interest and provide a useful resource for those researching and studying within the areas of tourism development and hospitality.
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Oregon Wine + Food: The Cookbook
Oregon Wine + Food: The Cookbook
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In what order should the wine menu be presented in the gastronomy industry?
In the gastronomy industry, the wine menu should typically be presented in the following order: sparkling wines, white wines, rosé wines, red wines, and dessert wines. This order allows the guests to start with lighter, more refreshing options and then move on to fuller-bodied wines. It also follows the traditional progression of a meal, starting with an aperitif and ending with a sweet dessert wine. Additionally, this order helps the guests make informed decisions about their wine choices based on the progression of the meal.
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Is it strange to go to the Italian restaurant alone?
It is not strange to go to an Italian restaurant alone. Many people enjoy dining alone to have some quiet time or to treat themselves to a nice meal. Going solo also allows you to fully enjoy the food and ambiance without any distractions. So, feel free to indulge in some delicious Italian cuisine by yourself!
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What is the difference between a restaurant specialist and a system gastronomy specialist?
A restaurant specialist typically focuses on the operations and management of individual restaurants, including aspects such as menu development, customer service, and marketing strategies. On the other hand, a system gastronomy specialist deals with the coordination and optimization of multiple restaurants within a larger food service organization. They may be responsible for developing standardized processes, ensuring consistency across locations, and implementing cost-effective strategies to improve overall efficiency and profitability. In essence, while a restaurant specialist focuses on the day-to-day operations of a single establishment, a system gastronomy specialist takes a more holistic approach to managing multiple restaurants within a larger system.
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Can one take over his parents' inn without restaurant or hospitality training?
Yes, it is possible for someone to take over their parents' inn without formal restaurant or hospitality training. However, it would be beneficial for the individual to seek out training or education in these areas in order to effectively manage and operate the inn. This could include taking courses in hospitality management, restaurant operations, or business management. Additionally, gaining hands-on experience by working in the inn or seeking mentorship from experienced professionals in the industry can also be valuable in successfully running the business.
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