Refrigeration and the Culinary Industry

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Essay #: 068273
Total text length is 7,184 characters (approximately 5.0 pages).

Excerpts from the Paper

The beginning:
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.