Download or read book Success In the Asian Eatery written by Vincent Gabriel and published by eBookIt.com. This book was released on 2015-08-01 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is written for the Australian, American, European eatery owner who wants to cater to the 8 million Chinese who tour these countries and the 5 million Indians who travel. I have taken the approach of modern contemporary cuisine that Chinese and Indian tourists will want to eat and towards that aim I have included: A tutorial on spices used A food stop on interesting food that Asians like I have left out other cuisines of the Asian continent that are equally important and special like the cuisines of the Japanese the Malay the Arabic the Thai the Burmese the Vietnamese My wish is that you enjoy yourself, serving the best food to people seeking the comfort food of home.
Download or read book Success In the Chinese Eatery written by Vincent Gabriel and published by eBookIt.com. This book was released on 2015-08-01 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: The sale of food by the chinese Eateries has undergone the full cycle in North America, Europe and Australia. When the first Chinese workers came over the Chinese Eatery served to bring to the hungry men what they would eat if they were home. The basic noodle dish with a little bit of meat sustained many for a long time. The noodle captured the attention of foreigners and soon they discovered the subtle taste of Chinese cooking and became addicted, leading to the place of Chinese food as one of the most popular items in the taste of non-Chinese. In time the food became more and more what the non-Chinese customer wanted. The rise of the wealthy Chinese tourist has revived the standard of Chinese working outside of China. This book serves the purpose of teaching the non-Chinese how to please the Chinese diner and to please him with that unique blend of Chinese cooking styles, using non-Chinese ingredients, in a non-Chinese kitchen and serving Chinese customers from China. It has been a long learning journey to come so far but the end of the chinese Eatery bringing everything edible to the world has been reached.
Download or read book Eating Asian America written by Robert Ji-Song Ku and published by NYU Press. This book was released on 2013-09-23 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Fully of provocation and insight." - Cathy J. Schlund-Vials, author of War, Genocide, and Justice
Download or read book Restaurant Success Our Passion My Formula written by Benny Kong and published by Dorrance Publishing. This book was released on 2021-04-28 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Restaurant Success: Our Passion, My Formula By: Benny Kong Restaurant Success: Our Passion, My Formula aims to guide business owners through the steps for a financially successful operation. This book is organized into three parts, to help restaurant owners plan, build, and operate their businesses.
Download or read book Success In the Bakery Eatery written by Vincent Gabriel and published by eBookIt.com. This book was released on 2015-08-01 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bakery Eatery marks the biggest change in the Asian diet. Five years ago, Asians ate rice only and bread was considered the food of the foreigners. The French introduced the baguette, the Portuguese the tart to Macau, the Spanish introduced the Pandesal to the Philippines, the Dutch the King's cake that became the Kueh Lapis. All these introductions have been important but suddenly: * Asian affluence * Need for variety in food * Need for some food less starchy than rice have caused rich communities in the cities of Asia like Shanghai, Tokyo, Hong Kong, Singapore, Mumbai and the Arab Middle East to demand Western style bakery products. There was a time when the common supermarket bread, the tinned fruitcake, was considered chic but not now. You have this grand opportunity to use your baking skills and tap into this market. I have taken the path of least resistance by introducing bread as the main item of breakfast and the Bakery Eatery as the place for all day breakfast. I have also gone one little step forward by going into sandwiches, pizzas, savoury buns and others because this will be the direction you move to grow the bakery eatery into a wide spread food offering in Asia. The potential for growth in bakery products is limitless, as Asians become more globalized consumers. They have been introduced to burgers, to waffles, to pancakes and sandwiches and they are asking for more. What is needed is a creative baker with ideas to tempt the taste buds. Asia has much contribute. Asian spices have tickled the taste buds in the rice dishes. With a little experimentation these spices can be applied to bread. Asian beer and wine have been paired with rice dishes. With some trial they can be paired with the bakery products. Asian ways of preparing meat and fish and vegetables in curry, soy sauce or roast or tandoors can produce items that can go with bakery products. The curry puff is one simple example. I wish you every SUCCESS on your bakery adventures and I know that the diet of Asia would be more varied because of you.
Download or read book Asian Food written by Katarzyna J. Cwiertka and published by Routledge. This book was released on 2013-01-11 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Download or read book The SAGE Encyclopedia of Food Issues written by Ken Albala and published by SAGE Publications. This book was released on 2015-03-27 with total page 1635 pages. Available in PDF, EPUB and Kindle. Book excerpt: The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
Download or read book Handbook of East Asian Entrepreneurship written by Tony Fu-Lai Yu and published by Routledge. This book was released on 2014-10-03 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: With the shift of the global economic gravity toward emerging economies and the roaring economic growth of the past three decades in China, East Asian catching-up growth strategies have profound implications for latecomer economies. While there are many handbooks on entrepreneurship in general, there is no reference on East Asian entrepreneurship. This is the first of its kinds in the market. The volume provides a useful reference for those who want to know East Asian entrepreneurship and business systems. It also provides many excellent cases and illustrations on the growth of entrepreneurial firms and the rise of branded products in East Asia. Policy makers or scholars who are interested in entrepreneurship, small and medium sized enterprises, Asian business systems, international business, innovation and technology management, economic development, strategic management and East Asian studies would benefit from this volume. The volume contains two parts. The first part is the key concepts associate with entrepreneurship and East Asian firm growth and transformation. The second part presents cases of entrepreneurial firms and their founders in East Asia, including Japan, South Korea, Taiwan, Hong Kong and China. With the handbook, scholars, students and policy makers can grab some basic ideas how entrepreneurs and firms in East Asia compete and survive in the world market and understand why and how East Asia economies can emerge as one of the most dynamic regions in the world. Part I concepts: relating to Entrepreneurship: Guanxi Catching-up strategies Types of entrepreneurship Business System Strategic Management Leadership Part II cases cover variedly from manufacturing to services industries, and specifically including traditional and newly corporations ranging from toys, convenient stores, fast fashion, high-tech, to catering and service. Written by experts in their respective areas, Handbook of East Asia entrepreneurship is an excellent review of theories, policies and empirical evidences on important topics in Entrepreneurship in East Asian economic development. The book is both a superb teaching tool and a valuable handbook in development economics.
Download or read book Successful Restaurant Design written by Regina S. Baraban and published by John Wiley & Sons. This book was released on 2010-02-02 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: An integrated approach to restaurant design, incorporating front- and back-of-the-house operations Restaurant design plays a critical role in attracting and retaining customers. At the same time, design must facilitate food preparation and service. Successful Restaurant Design shows how to incorporate your understanding of the restaurant's front- and back-of-the-house operations into a design that meets the needs of the restaurant's owners, staff, and clientele. Moreover, it shows how an understanding of the restaurant's concept, market, and menu enables you to create a design that not only facilitates a seamless operation but also enhances the dining experience. This Third Edition has been thoroughly revised and updated with coverage of all the latest technological advances in restaurant operations. Specifically, the Third Edition offers: All new case solutions of restaurant design were completed within five years prior to this edition's publication. The examples illustrate a variety of architectural, decorative, and operational solutions for many restaurant types and styles of service. All in-depth interviews with restaurant design experts are new to this edition. To gain insights into how various members of the design team think, the authors interviewed a mix of designers, architects, restaurateurs, and kitchen designers. New information on sustainable restaurant design throughout the book for both front and back of the house. New insights throughout the book about how new technologies and new generations of diners are impacting both front- and back-of-the-house design. The book closes with the authors' forecast of how restaurants will change and evolve over the next decade, with tips on how designers and architects can best accommodate those changes in their designs.
Download or read book Asian American Food Culture written by Alice L. McLean and published by Bloomsbury Publishing USA. This book was released on 2015-04-28 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Download or read book Sweet and Sour written by Katherine Michelle Hill and published by . This book was released on 2015 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: This study examines the experiences of Asian immigrants working in Asian restaurants to understand how ethnicity and race shapes their social interactions and social inequality inside their places of work. Using interviews with Asian immigrants working in Asian restaurants and three months of participant observation in a Chinese restaurant, I consider how immigrants working in an immigrant-owned business understand socioeconomic attainment, how social capital functions in ethnic networks, and how race, ethnicity, and gender shape workers’ experiences in family owned restaurants. I argue that the success of Asian immigrant businesses is not a result of Asian culture; rather, Asian restaurant owners may exploit both co-ethnic and other racial-ethnic workers to benefit their own socioeconomic mobility. Ethnic network members provide support to each other in a project of “ethnic uplift” to gain socioeconomic mobility while differentiating their group from those deemed lower on the ethnic-racial hierarchy. Within ethnic networks, co-ethnic exploitation occurs when individuals attempt to move up the socio-economic ladder in a solitary project of racial and socioeconomic uplift.
Download or read book Asian American Food Culture written by Alice L. McLean and published by Bloomsbury Publishing USA. This book was released on 2015-04-28 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covering topics ranging from the establishment of the Gulf Coast shrimping industry in 1800s to the Korean taco truck craze in the present day, this book explores the widespread contributions of Asian Americans to U.S. food culture. Since the late 18th century, Asian immigrants to the United States have brought their influences to bear on American culture, yielding a rich, varied, and nuanced culinary landscape. The past 50 years have seen these contributions significantly amplified, with the rise of globalization considerably blurring the boundaries between East and West, giving rise to fusion foods and transnational ingredients and cooking techniques. The Asian American population grew from under 1 million in 1960 to an estimated 19.4 million in 2013. Three-quarters of the Asian American population in 2012 was foreign-born, a trend that ensures that Asian cuisines will continue to invigorate and enrich the United States food culture. This work focuses on the historical trajectory that led to this remarkable point in Asian American food culture. In particular, it charts the rise of Asian American food culture in the United States, beginning with the nation's first Chinese "chow chows" and ending with the successful campaign of Indochina war refugees to overturn the Texas legislation that banned the cultivation of water spinach—a staple vegetable in their traditional diet. The book focuses in particular on the five largest immigrant groups from East and Southeast Asia—those of Chinese, Japanese, Korean, Filipino, and Vietnamese descent. Students and food enthusiasts alike now have a substantial resource to turn to besides ethnic cookbooks to learn how the cooking and food culture of these groups have altered and been integrated into the United States foodscape. The work begins with a chronology that highlights Asian immigration patterns and government legislation as well as major culinary developments. The book's seven chapters provide an historical overview of Asian immigration and the development of Asian American food culture; detail the major ingredients of the traditional Asian diet that are now found in the United States; introduce Asian cooking philosophies, techniques, and equipment as well as trace the history of Asian American cookbooks; and outline the basic structure and content of traditional Asian American meals. Author Alice L. McLean's book also details the rise of Chinese, Japanese, Korean, Filipino, and Vietnamese restaurants in the United States and discusses the contemporary dining options found in ethnic enclaves; introduces celebratory dining, providing an overview of typical festive foods eaten on key occasions; and explores the use of food as medicine among Asian Americans.
Download or read book Food Security Assessment 2010 20 written by Shahia Shapouri and published by DIANE Publishing. This book was released on 2010-11 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food security in 70 developing countries is estimated to have improved between 2009 and 2010, in part due to economic recovery in many of these countries. The number of food-insecure people in the developing countries is estimated to decrease about 5 percent from 2009 to 882 million in 2010. The number of food-insecure people at the aggregate level will not improve much over the next decade, declining by only 1 percent. While there will be notable improvements in Asia and Latin America, the situation in Sub-Saharan Africa is projected to deteriorate after 2010. Food-insecure people are defined as those consuming less than the nutritional target of 2,100 calories per day per person. Charts and tables.
Download or read book Asian American Psychology and Psychotherapy written by Shin Shin Tang and published by Rowman & Littlefield. This book was released on 2023-06-21 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: Asian Trauma and Recovery addresses the double-bind Asian diaspora in the West commonly find themselves in—that of having to cope with high rates of maltreatment within the family, as well as racism and other forms of discrimination from without.
Download or read book Food in the Migrant Experience written by Anne J. Kershen and published by Routledge. This book was released on 2017-03-02 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: At its most basic, food is vital to our survival there can be no form of life without it. But in economically developed and thriving societies there is more to eating and drinking than just surviving. As the centuries have passed, the marketing, preparation and presentation of food has become an intrinsic part of the modern consumer society. Food operates in the religious sphere too, with consumption and abstinence playing their part in religious ritual whilst methods of animal slaughter have moved into the political, as well as the religious arena. Food not only sustains the migrant on both the real and metaphorical journey from home to elsewhere, it also provides a bridge between the familiar and the unfamiliar. Food acts as a catalyst for cultural fusion and excitement but it can also endanger: change of diet all too frequently creating as many health problems as it resolves. Its multi-disciplinary nature enables Food in the Migrant Experience to address all the above issues in chapters written by leading academics in the fields of migration, economics, nutrition, medicine and history. As we continue to explore the minutiae of the immigrant experience, this book will be essential reading to all those engaged in the study of migration.
Download or read book Capturing Opportunities in Asian Food Markets written by David White and published by . This book was released on 1992 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Routledge Handbook of Asian Diaspora and Development written by Ajaya K. Sahoo and published by Routledge. This book was released on 2021-03-31 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook offers an analysis of Asian diaspora and development, and explores the role that immigrants living within diasporic and transnational communities play in the development of their host countries and their homeland. Bringing together an array of interdisciplinary scholars from across the world, the handbook is divided into the following sections: • Development Potential of Asian Diasporas • Diaspora, Homeland, and Development • Gender, Generation, and Identities • Soft Power, Mobilization, and Development • Media, Culture, and Representations. Presenting cutting-edge research on several dimensions of diaspora and development, Routledge Handbook of Asian Diaspora and Development provides a platform for further discussion in the fields of migration studies, diaspora studies, transnational studies, race relations, ethnic studies, gender studies, globalization, Asian studies, and research methods.
