The Sommelier Prep Course

Author: Michael Gibson
Publisher: John Wiley & Sons
ISBN: 0470283181
Category : Cooking
Languages : en
Pages : 480

Book Description
While the subject of wine, beer, and spirits continues to grow in popularity, there are very few books that approach the subject in an accessible manner and that also contain the pedagogical features needed by instructors. In addition, most books cover the subject of wine only, while hospitality students need a broader base on knowledge that also includes beer and spirits. After finishing the book, readers will be prepared to take the introductory certification exams of the Court of Master Sommeliers, International Sommelier Guild, and Society of Wine Educators and receive a first-level certification. Divided into five parts, Gibson covers wine, beer, and spirits. Along with a history of each type of beverage, he also covers how these beverages are produced and manufactured, varieties and styles of these beverages, and food pairings. Most importantly, Gibson covers costing, pricing, merchandising, marketing, and storing wine, along with creating a balanced wine list and table service.

Beverage Basics

Author: Robert W. Small
Publisher: John Wiley & Sons
ISBN: 0470138831
Category : Cooking
Languages : en
Pages : 468

Book Description
Beverage Basics presents a new approach to understanding wine and other alcoholic beverages. The book includes an introduction to alcoholic beverages, information on important issues such as purchasing beverages, healthy drinking, and alcohol and the law, and an introduction to wine including viticulture, viniculture, and the sensory evaluation of wine. The authors teach readers about wines by varietal as opposed to appellation, which is a much simpler entry point for beginners to the world of wine. In addition to all the major wine varietals (Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, etc.), the book also covers hybrid and Native American varieties, sparkling wines, and dessert and fortified wines. Chapters on beer and distilled spirits include information on making, purchasing, and evaluating beer and spirits. The appendices include map-filled sections on The Old World and The New World of wine, as well as a thorough examination of the TTB requirements for alcoholic beverage labels, and a complete glossary of terms. Author Robert Small is former Dean and Emeritus Professor of The Collins College of Hospitality Management at California State Polytechnic University, Pomona, where he still teaches courses on wine, spirits, and beer and on beverage marketing and food and beverage management, and is the Chairman of the Los Angeles International Wine competition, one of the largest and most prestigious wine competitions in the United States.

Luxury Marketing

Author: Klaus-Peter Wiedmann
Publisher: Springer Science & Business Media
ISBN: 3834943991
Category : Business & Economics
Languages : en
Pages : 387

Book Description
The luxury market has transformed from its traditional conspicuous consumption model to a new experiential luxury sensibility that is marked by a change in how consumers define luxury. In a global context, it is crucial to understand why consumers buy luxury, what they believe luxury is, and how their perception of luxury value impacts their buying behavior. This handbook aims to provide a holistic approach to luxury marketing with respect to the characteristics and the key challenges and opportunities of luxury brand management. Therefore, the multifaceted contributions by authors from different parts of the world will offer both a research and management perspective of luxury marketing and deliver a concentrated body of knowledge with contributions from diverse elements.

Fermented Foods, Part I

Author: Didier Montet
Publisher: CRC Press
ISBN: 1498740812
Category : Science
Languages : en
Pages : 413

Book Description
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc

The Wine, Beer, and Spirits Handbook

Author: The International Culinary Schools at The Art Institutes
Publisher: John Wiley & Sons
ISBN: 0470429933
Category : Cooking
Languages : en
Pages : 528

Book Description
Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.

Grossman's Guide to Wines, Spirits, and Beers

Author: Harold J. Grossman
Publisher: New York : Scribner
ISBN:
Category : Beer
Languages : en
Pages : 536

Book Description

Tasting Victory

Author: Gerard Basset
Publisher: Unbound Publishing
ISBN: 1783528613
Category : Biography & Autobiography
Languages : en
Pages : 245

Book Description
This the memoir of Gerard Basset, OBE, the greatest wine professional of his generation. A school dropout, Gerard had to come to England to discover his passion. He threw himself into learning everything he could about wine, immersing himself in the world of Michelin star restaurants and beginning the steep climb to the top of the career ladder. Tasting Victory charts his business successes: co-founding and selling the innovative Hotel du Vin chain and founding, with his wife Nina, the much-loved Hotel TerraVina. It recounts in detail just how he managed to earn his unprecedented sequence of qualifications; Gerard is the first and only individual to hold the famously difficult Master of Wine qualification simultaneously with that of Master Sommelier and MBA in Wine Business. But it is his pursuit of the most important award of all that forms the core of this book – how, at his seventh attempt, and after a training regime that would shame most Olympic athletes, the fifty-three-year-old Gerard Basset was finally crowned the Best Sommelier of the World, and acknowledged as the greatest sommelier of his generation. Gerard's memoir is not only the story of how a champion is made, but also a record of how fine dining and hospitality changed in England, going from stale and unexciting to the world-leading sector it is today. Above all, it’s a book about succeeding against great odds: in typical fashion it was when he was diagnosed with cancer of the oesophagus that Gerard responded by deciding to write Tasting Victory, which he completed shortly before his death in January 2019.

Fundamentals of Food Biotechnology

Author: Byong H. Lee
Publisher: John Wiley & Sons
ISBN: 1118384938
Category : Science
Languages : en
Pages : 544

Book Description
Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.

The Taco Truck

Author: Robert Lemon
Publisher: University of Illinois Press
ISBN: 0252051297
Category : Social Science
Languages : en
Pages : 332

Book Description
Icons of Mexican cultural identity and America's melting pot ideal, taco trucks have transformed cityscapes from coast to coast. The taco truck radiates Mexican culture within non-Mexican spaces with a presence—sometimes desired, sometimes resented—that turns a public street corner into a bustling business. Drawing on interviews with taco truck workers and his own skills as a geographer, Robert Lemon illuminates new truths about foodways, community, and the unexpected places where ethnicity, class, and culture meet. Lemon focuses on the San Francisco Bay Area, Sacramento, and Columbus, Ohio, to show how the arrival of taco trucks challenge preconceived ideas of urban planning even as cities use them to reinvent whole neighborhoods. As Lemon charts the relationships between food practices and city spaces, he uncovers the many ways residents and politicians alike contest, celebrate, and influence not only where your favorite truck parks, but what's on the menu.

Bartending 101

Author: Harvard Student Agencies
Publisher: Macmillan
ISBN: 0312349068
Category : Cooking
Languages : en
Pages : 274

Book Description
The Essential Bartending Crash Course Do you know how to set up a full bar for that party you're having? How much vermouth to use when your first guest requests a "dry martini on the rocks?" How to measure out a shot of alcohol using the three-count method? You'll find the answers to all of these questions and much more in this indispensable guide. Rather than teaching you recipes for drinks you've never heard of and will never have to make, the authors focus on the fundamentals of bartending--using the tools, learning the terminology and drink mnemonics, and setting up for a cocktail party. This book will transform the most ignorant imbiber into a sauce-slinger extraordinaire, ready to go out and bartend recreationally or professionally. This guide includes: -Basic bar setups, tools, and helpful techniques -Hundreds of recipes for the most popular drinks and punches, from chocolate martinis to salty dogs -New chapters featuring everything a bartender needs to know about beer and wine -A new and improved guide to throwing a fabulous cocktail party -Hints on finding a bartending job -Diagrams, illustrations, and many useful tips throughout.