Practical Professional Gastronomy

"Gastonomy is both art and science, a vital study for catering students that cannot be neglected by chefs or managers. In this new wide-ranging and inter-disciplinary book, the authors ... work from the origins of tastes and practices in history, biology and culture, to the contemporary disciplines of skilful menu and wine list construction. Practical professional gastronomy expertly weaves together the art and science of gastronomy by focusing on the four basic components of good eating: cultural and religious factors ; the appeal of the senses ; nutritional requirements ; the historical development of gastronomy itself".--BOOKJACKET.