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Catering Books

You are currently browsing 1–5 of 5 new and published books in the subject of Catering — sorted by publish date from newer books to older books.

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New and Published Books

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  1. Street Food

    Culture, Economy, Health and Governance

    Edited by Ryzia De Cássia Vieira Cardoso, Michèle Companion, Stefano Roberto Marras

    Series: Routledge Studies in Food, Society and Environment

    Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history. This volume is one of the first to provide a comprehensive social science perspective on street food, illustrating its immense cultural diversity and economic significance, both in...

    Published July 14th 2014 by Routledge

  2. The Consuming Geographies of Food

    Diet, Food Deserts and Obesity

    By Hillary J. Shaw

    Series: Routledge Studies of Gastronomy, Food and Drink

    The consumption and distribution of food, as well as its production, has become a major public policy issue over the past few decades; what we eat is no longer merely a private matter but carries significant externalities for wider society. Its increasing significance within the...

    Published April 16th 2014 by Routledge

  3. Wine and Identity

    Branding, Heritage, Terroir

    Edited by Matt Harvey, Leanne White, Warwick Frost

    Series: Routledge Studies of Gastronomy, Food and Drink

    In an increasingly competitive global market, winemakers are seeking to increase their sales and wine regions to attract tourists. To achieve these aims, there is a trend towards linking wine marketing with identity. Such an approach seeks to distinguish wine products – whether wine or wine...

    Published January 8th 2014 by Routledge

  4. Sustainable Culinary Systems

    Local Foods, Innovation, Tourism and Hospitality

    Edited by C. Michael Hall, Stefan Gossling

    Series: Routledge Studies of Gastronomy, Food and Drink

    There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security...

    Published November 28th 2012 by Routledge

  5. Science of Food

    4th Edition

    By K. B. Sherrington, P. M. Gaman

    First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company....

    Published September 18th 1996 by Routledge

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