Refrigeration and the Culinary Industry The culinary industry is shaped by a range of different factors. One of the most important factors is technology. For example, in “Discovering Culinary Competency” Meng -Lei Hu notes, In the minds of many hospitality academics, elements of natural science are associated with principles of food safety/sanitation, and the role of culture, aesthetic, service or equipment-based technologies as an innovative tool is often overlooked( Hu 72). Statements like this seem to suggest that technology and innovation are closely connected in the culinary industry. Changes in technology open up new possibilities and these new possibilities can lead to innovation. In this essay the history of refrigeration in the...The end:
.....be used to for a wide range of uses. Refrigeration could also be used in conjunction with other technologies to create ready prepared foods with long shelf lives. Works Cited Arora , C.P., Refrigeration and Air Conditioning, McGraw-Hill, 2006. Hu , Meng -Lei, “Discovering Culinary Competency” in Journal, of Hospitality, Leisure, Sports and Tourism Education, Vol.9, Iss.1, April 2010: 65-73. Hudson, Bradford T., “Industrial Cuisine” in Cornell Hotel and Restaurant Administration Quarterly, Vol.34, Iss.6, Dec.1993: 73-80. Krasner-Khiat , Barbara, "The Impact of Refrigeration" in History Magazine, February/March 2003: http://www.history-magazine. com/refrig.html. Snodgrass, Mary-Ellen, Encyclopedia of Kitchen History, Taylor and Francis, 2004.