Book chapter
Culinary arts and foodservice management
Routledge International Handbook of Food Studies, pp 265-273
01 Jan 2013
Featured in Collection : UN Sustainable Development Goals @ Drexel
Abstract
It would seem obvious that opportunities exist for food studies scholars in the professional field of cooking and serving food, but these opportunities are relatively recent developments. This chapter considers three predominant career and practical opportunity areas for food studies scholars in culinary arts and foodservice management.
1. Educating future cooks and chefs in cultural and social aspects of food, food systems and food policy. Most culinary schools now include coursework on gastronomy so that hands-on and management studies in cooking are contextualized in the history and culture of the profession.
2. Working with the foodservice industry to design and market products and services that will appeal to target markets. Food studies scholars can consider the cultural and social contexts of the markets and human behavior in relation to food. For example, foodservice operators on college campuses experience intense pressure to deliver sustainable food. Negotiating this commitment, communicating its advances and limitations to students, and being aware of consumer demands on the horizon is often assisted by a consultant food scholar.
3. Writing and communicating to industry. For example, the second author on this paper writes a weekly magazine advice column for restaurants(1) where industry research and best practices are summarized and made accessible to busy restaurant owners and chefs.
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Details
- Title
- Culinary arts and foodservice management
- Creators
- Vivian Liberman - Sofitel Cartagena Santa Clara, Cartagena, ColombiaJonathan Deutsch - CUNY, Kingsborough Community Coll, New York, NY USA
- Contributors
- K Albala (Editor)
- Publication Details
- Routledge International Handbook of Food Studies, pp 265-273
- Series
- Routledge International Handbooks
- Publisher
- Routledge; LONDON
- Number of pages
- 9
- Resource Type
- Book chapter
- Language
- English
- Academic Unit
- Food and Hospitality Management
- Web of Science ID
- WOS:000337307400025
- Scopus ID
- 2-s2.0-85087704409
- Other Identifier
- 991021888928204721
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- Collaboration types
- International collaboration
- Web of Science research areas
- Social Sciences, Interdisciplinary