Food Reporting Syllabus
 
Assignments 19 through 24
 
19
 
Savoring the Past:
The French Kitchen and Table from 1300 to 1789
by Barbara Ketcham Wheaton
Publisher: Touchstone/Simon & Schuster
 

Think about this: There is a place for the advanced study of cookbooks. Rather than go into the details, best one click onto the repository where more than 20,000 books on cookery repose.

Savoring the Past on Amazon.com

Meet Barbara Ketcham Wheaton...
Wheaton fans are not there for the recipes or techniques, they like her fame factor for her opinions on other cookbooks. She is a great read when it comes to cookery history. She does not have a vast presentation of recipes in this cookbook. Put it this way. This is not Betty Crocker. She has fans in academia who appreciate good writing. Make that great writing in a content field that is lacking real grammarians.

 
 
Bonus 14:
Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens
by Andrew Beahrs
Penguin Press HC
© 2010

Why? Content Pending Upon Needing $600 (!) To Buy The Book on Amazon. Keyboard shopping for a better price suggested.

 
 
Bonus 15:
Encyclopedia of Practical Gastronomy
by Ali-Bab Translation into English by Elizabeth Bensen
McGraw-Hill Book Companies
© 1974 Original: Gastronomie Pratique, Etudes Culinaires, 1907, by Henri Babinski

Content Pending

 
 
Star Bonus 2:
The Original Picayune Creole Cook Book
by Anonymous (Food Editors)
Times-Picayune Publishing Co.
© 1947

NOTE: In buying copies, buy only years 1901-1947; avoid reprints.

For serious cookbook students this aging masterpiece is a success story when it comes to longevity. When Googled the story becomes confused in the longevity publishing story. Used cookbook peddlers over the decades keep using the descriptive reprint. That alone attests to the content longevity. The hundreds of recipes were pulled together beginning early in the 20th century by The Picayune newspaper, the survivor today known as the New OrleansTimes-Picayune. Picayune (piki-yoon) as used in early Big Easy meant a penny, a.k.a Spanish-American for something of little value. Class, go a monetary unit beyond, you have the farthing, a coin once used in the UK valued at a quarter of the British penny.

The Pic, a powerhouse daily newspaper for more than a hundred years, now is a three-days a week press run. Besides being home plate for some of the best food writing in the country. the many successful years saw innovations created by the newspaper that are common today. The Pic first set aside a staff to be the editorial department, that being a designated staff to write editorial opinion reflecting the owner's views.

The Times-Picayune prior to Katrina was one of America's great daily newspapers. For all the decades it was fully staffed it set standards for excellent journalism. One huge reason is the georgraphy and diverse cultures it serves... even today. Food in New Orleans has always been the platform for the readership. Think about being a food writer in New Orleans, a city where food and restaurants are the major industry.

The paper, being part of the deep south in a city where social graces and manners were important, created an early society section. Biggest of all, the Pic should be credited for a major slice of early journalism. Decades ago, 1896, staffer Elizabeth Mariwether was assigned to write an advice column, one intended to boost female readership. It must have worked. Using the byline Dorothy Dix, she became the longest running syndicated advice columnnist in newspaper history.

But the major contribution to journalism over the decades was to publish endless columns of recipes. They were created and tested by many female staffers. Once compiled in this hard cover cookbook (two words as in this early printing) it became the standard for cookbooks published by daily newspapers.

The Original Picayune Creole Cook Book recipe text covered years 1901 to 1947. Copies are still floating around as keepers. Advisory: Buy only ones dated 1947 and prior thereto. Pass on "reprint" copies. Enjoy the warm feeling. Enjoy New Orleans, still the most prominent American city when it comes to foods and wonderful restaurants for all cultures.

Enjoy a serving of three beignets.

Savor the coffee with chicory.

(Saved from the shredder: Credit: Dr. Murrell Lewis, book preservationist)

 
 
20
 
The Hamburger
A History
by Josh Ozersky
Yale University Press
© 2008
 

So, it works like this. Take a patty of ground beef (not pork), squeeze it or compress into a form to keep it from skidding around in a frying pan or slipping through a grill into the flames. Once cooked to a desired doneness, place between two slices of bread or in a bun. You have a hamburger. What you do beyond this primer stage defers to personal tastes. Ketchup and / or mustard is a matter of taste. Then we get into...onions, lettece, tomato. Then we have to recall R. David Thomas who pitched a hamburger with...ah...253 variations. But he was also dainty. He offered napkins. Grab a bunch. "Hot and juicy" was the invitation to take a pile of paper napkins.

There has to be a Hamburger Hall of Fame. There is one. Ozersky set out to do a history of hamburger that would be a good read and qualify for the imprint of a major American university. That is why this book fits well into this selection for writers and reporters. Ozersky has done the research for you.

In a way this book could qualify for the number one spot when writing about American food and tastes. A hamburger in all the forms is America‘s favorite nosh. Bet your boodle anything hamburger will be a more popular read than the Associated Press Style Book, your syllabus starter button for all the exacting career reasons.

Supporting reasons for including this hamburger tome: Josh Ozersky was a working restaurant critic for Newsday, a legitimate website, Slashfood, scribe for the New York Law Journal and remains fresh and topical today with his Time magazine columns. Be advised, Ozersky is the single reason for Time having one paid subscriber, the puncher on this keyboard from whence this syllabus takes form.

Taste Ozersky in Time: "Land O‘ Fakes. Butter may be the darling of the food world, but margarine is thriving - at least in tubs."

Ozersky when asked by Robin Davis on what makes a good food writer or restaurant critic: "I would say the most important things are a passion, an almost pathological love, of eating; and a passion, almost pathological love, of reading. The writing part takes care of itself."

Ozersky for sure: "First, let‘s get one thing straight. The hamburger is an American invention."

Why The Hamburger, this book? Ozersky the writer. Ozersky the reporter. Ozersky the reviewer. Ozersky the restaurant critic, in that order.


 
Bonus 16:
Mary Meade: Sausage Cookbook
by Ruth Ellen Church
Rand McNally
© 1967

Writing as Mary Meade, Ruth Ellen Church was restaurant
critic and food editor for The Chicago Tribune for 38 years.
On 22 August 1991 she was found dead in her apartment.
apparently strangled by a burglar. Ms. Church, then 81,
was the first in the nation to write a wine column for a daily
newspaper. That column, eventually, was syndicated nationally.
She was a home economics graduate of Iowa State University.

 
 
Bonus 17:
The Potato Book
by Alan Romans
© 1972

Ah, the humble spud...the author traces the
history of the potato. He was at one time a
biology teacher. His book is posted here for
the simple reason that, while not a newspaper
type, he selected the one vegetable most familiar
to readers of this syllabus. They need to know
this simple veg originated in South America,
not Idaho...or the state of Maine.

Romans takes readers from seed to a side on a steak platter. No recipes...however.

 
 
Bonus 18:
Michael Symon's Carnivore: 120 Recipes for Meat Lovers
by Michael Symon with Douglas Trattner
Clarkson Potter, Publisher
Photographs: Jennifer May
© 2012

Consider this a promotion book for a television show, The Chew. The author, in the first person, opens thusly: "I am Michael Symon, and I love meat." While much of the text has been done before, this heavyweight, 2.3 pounds, is loaded with some of the finest color images on any cookbook shelf.

The book is a classic example of a puff cookbook. Yes, the writing is good journalism, so take it from there. Ask yourself: "How does this man have time to write such a book?" Answer: He has people, talented folk under the umbrella of his popular television show. He does five days a week with friends, all munching on camera which is unattractive to some viewers. And he is an industry (**) himself. Symon owns multiple restaurants and does not tag his name on the signs. The good plus for Symon: He knows what he talks about on television. He is a product of the Culinary Institute of America. He has been highly praised by his peers, the James Beard Foundation.

Michael Symon, the man, the chef, the television star, the Iron Chef is what every up-and-cooking fry cook dreams about. His book herein is suggested for the star value... sans any foolishness out there about the ills of enjoying meat. Ya know...PETA...People Eating Tasty Animals.

(**) Symon as an industry....his books: Michael Symon's Live To Cook; and his co-author credit for The CHEW, Food, Life, Fun.

 
21
 
The Wilder Shores of Gastronomy:

20 Years of the Best Food Writing From the Journal 'Petits' Propos Culinaires
edited by Alan Davidson and Helen Saberi
Ten Speed Press
© 2002
 

Review Pending

 
 
Bonus 19:
Domesticity
A Gastronomic Interpretation of Love
by Bob Shacochis
published by Charles Scribner's Sons, New York
© 1994
 

This says it all. Mix love and food. Read the master. Bob Shacochis. He now teaches creative writing at Florida State University. This is a happy movie still waiting to be made.


AUTHOR STIRS UP LOVE TALE SPICED WITH RECIPES

by Doral Chenoweth, The Columbus Dispatch
(Published 13 February 1994. Used with permission)


The two most important needs of humankind are sex and food. One gets old. Bob Shacochis' Domesticity is a workbook that uses the seductive power of food to extend the shelf life of both as kindred elements of the good life.

Writer-for-hire Shacochis, a nomadic sort, has compiled a delightful, quick read. With such a lousy title, I am afraid his 315 pages of pithy prose could end up on remote library shelves. For marketing purposes, I would rename it Making Love Between Courses.
With Domesticity, Shacochis compiled 18 years of food and love notes in the manner of a gastronomic tour; it has the literary continuity of John Steinbeck's Travels With Charley.

The story line: The writer has a long-running love affair with Miss F. as he collects his material. Shacochis and Miss F. move in together, camp, hotel, tour, and along the literary route find time to get married.

To make their prose stew - or love potion - they created small gardens for vegetables and herbs. That is to say, he gardened, he cooked, he stayed at home; while she managed a socially understood day-work schedule outside the home.

Their togetherness lasted through 16 household moves to follow his other writing pursuits (for Gentlemen's Quarterly magazine). While not putting down anything so mundane as domestic roots, the two made love between courses from the West Indies to Spokane, Wash., with detours as far-flung as Rome.

Food and love finally have come together in Florida, where the lovers have gone conventional. They now own a home, get utility bills on a regular basis and probably vote as permanent citizens.

Shacochis taught me a new word that describes my lifelong condition. He admits to suffering periodical bouts of kouxinaphobia: "a fear of kitchens." Noah Webster doesn't give it much notice, so it must be a little-known medical problem known only to writers. Perhaps kouxinaphobia is hereditary. My mother was a fine writer, and she feared not only kitchens but also every cooking utensil therein.

I loved the love story.

Being a lover of fine food, as well as how someone else prepares same, I should have written this book. Shacochis has a taste for chapter titles: "Pate Animal," "Love at First Bite," "The Walloping Gourmet," "Hunger at Bay" and best of all: "After Dark (Chocolate) My Sweet."

"Grouse, Grouse, Grouse" was appealing, even though it did touch on road-kill consumption. (The grouse flew into the side of his pickup and ended up being roasted.)

I think the writer/compiler wanted to go a step beyond Calvin Trillin and A.J. Liebling in food reporting. You be the judge. I think he's beyond already.

Oh, before I forget it, Domesticity has a bunch of recipes stirred into its chapters and frosting their ends. Most are geographical reference points to his travels.

Understand my reasoning for not reporting on his recipes: He offers "mussels chardonnay." Sounds tempting. But, for me, only in a restaurant. His first kitchen prep step: "Remove beards from mussels and wash mussels."

My kouxinaphobia is starting to act up.

(A 1994 note: Doral Chenoweth, restaurant reviewer for The Dispatch, was inoculated last year with 355 restaurant meals. His continued advice to the wretched appears on his bumper sticker: HELP STAMP OUT HOMECOOKING.)

 
 
Top Ten Reasons to Give Up Home Cooking
 

10
TV star-pitchmen such as the Maytag repairman really do not exist when fuses blow.

9
Martha Stewart's recipes really do not work in private home kitchens.

8
Mrs. Paul's deep fried fish parts taste better than homemade battered fish sticks

7
Even Big Macs have taste after mom's long day of handling four kids and one sick cat.

6
After so many days even Chef Boyardee wears out his welcome.

5
Betty Crocker ran off with the mailman.

4
I haven't trusted anything Chinese since Chung King was canned in Jackson, Ohio.

3
Wobbly legs on TV tray.

2
911 operators have me on their do-not-respond list.

1
Martha Stewart doesn't make house calls.

 
 
22
 
 
NEWS FLASH: Factory-farmed spinach found to be e-coli source...

Always follow your doctor's nutritional advice:
"See? Right here. No more spinach..."
 
Fast Food Nation
The Dark Side of the All-American Meal
by Eric Schlosser
Houghton Mifflin Co.
© 2001
 

Deep food history: In 1905 Upton Sinclair had labored in a bloody and brutal slaugherhouse and wrote the inside exposé called The Jungle. Reading Fast Food Nation one might assume the author garnered much of his inside inspiration while flipping hamburgers.This is the food book I always wanted to write. Upton Sinclair saved a nation when he exposed the filth and dangers in Chicago's meat packing plants. His apt title: The Jungle. Rachel Carson wrote Silent Spring. Food history buffs circa 2000-plus should spend a weekend off-campus in the ink-print company of Carson and Sinclair. An aside: Activate absorption buttons. This Eric Schlosser work is as equally important to humankind as Carson's Silent Spring. Face it.  We live and survive in a fast food culture, a condition not described in The Invention of The Restaurant. Schlosser has updated critical food issues for this new century of writers, reporters, reviewers and critics, in that order. Legitimate and tenured reviewers will experience their food being shoved out a drive-through window. They will be reintroduced to manufactured foods. Chemical cuisines. They will be writing about America's popular patties appearing hot and juicy, but never mention the patty may have been composed of compressed cattle flesh from hundreds of different carcasses. Visualize a bloody slaughterhouse scene and you may consider vegetarianism. Don't.

In my dreams I grant Schlosser tenure as dean of Grumpy Gourmet University. In lieu thereof, Schlosser should be lecturing every graduate hospitality class in America's top universities. Every culinary student intending to prepare and serve food in a public trough should slow read and annotate page margins.

(*) Dean Schlosser in a classroom could advocate restrictive laws against marketing food (cereal) pitches to children. In today's overloaded Internet world of flash point attention spans, the Schlosser Syllabus will include such (dot) .coms as www.deathwatch.biz and www.cerealkiller.org,
both fictional at this writing. Schlosser delves into the real production side of fast food. In a blackboard jungle setting he teaches, reminds, sleepy attendees that all fast food is mechanically processed. Beef patties, for example, are stamped into forms of exacting ounces. Employees of the burger chain do not have to think beyond adjusting movements dictated by timed signals. Bells ring, whistles chirp, shift managers growl when the french fry nest is to be lifted from blistering oil. Think about all such movements. Fast food robots are not cooks. They're button pushers. Automated food is cheaper to produce and move from slaughtering pens to paper bag and out the drive-through window. Corporate profits prevail.

The Schlosser Syllabus has to touch on the profit  niche of fountain squirts of cola soda. In 2000 any cola over ice cost the store about six cents. If a 12-ouncer on the check was a buck, well, now you know why Warren Buffett is a major investor in Coca-Cola stock. Sum and substance of all Schlosser classes end with this homily: You should know what you are putting in your body.

(*) What have we learned from Schlosser's research?  We've learned to compare today's stylistic writing of Eric Schlosser with sickening prose of Upton Sinclair. Sinclair in 1905 inked that oft-quoted bright about hog meat packers using everything in the pig to make sausage except the squeal. This is the Sinclair sentence that triggered a nation into legislative action: "There was never the least attention paid to what was cut up for sausage; there would come all the way back from Europe. Old sausage that had been rejected, and that was moldy and white - it would be dosed with borax and glycerine, and dumped into the hoppers, and made over again for home consumption."
 
What we learned from the Schlosser text: Considering what Upton Sinclair meant to food legislation 105 years ago, we may credit much of today's nutritional and food handling legislation to Eric Schlosser.
 
Bonus 20:
Mindless Eating: Why We Eat More Than We Think
by Brian Wansink, Ph.D.
Bantam Books
© 2010

Oprah loved this one. Content Pending

 
 
 
23
 
Judgment of Paris
California vs. France and The Historic 1976 Paris Tasting That Revolutionized Wine
by George M. Taber
published by Scribner, New York
© 2005
 

Sip. Do not gulp.

This eve if sitting in a bistro enjoying a pour of a good California red wine, do a silent toast to George Taber. As a Time magazine reporter posted in Paris, he alone turned out to be the only pad-and-pencil reporter present when a batch of California wines were being blind tasted against the best of France. That was in 1976, a time when American wine consumers were still buying tank car wines in jugs and bottles without vintage dates. Vino in bamboo squat bottles had double appeal: They were cheap and the jugs had a second life in dorm rooms, most as candle holders.

As late as the 1960s and 1970s if a wine fancier in this country wanted something beyond jug wine, he selected a label from California or New York's Finger Lakes. In this country wine marketing had to make a sneaky entry. The Gallo brothers bottled a mix of lemonade and their cheap sweet port. At one time Thunderbird was the biggest seller in the country. The big attraction to Thunderbird: It was a quick cheap high.

And next came a couple of pseudo rubes, Bartles & Jaymes, playing the role of wine aficionados. They loaded pre-cable TV set with their folksy pitch straight from the Gallo empire.

This writer dates back to the days when the countryside had just four choices when it came to having a bottle of fermented grape juice: Mogen David for the Jewish faith, Virginia Dare Concord (sweet) for Protestants, a sweet wine made in-home as permitted by law, and the sometimes dangerous bootleg high-alcohol hooch masquerading as a wine.

The next major boost for vineyards came when bottled wine was not required to be sold only in state controlled liquor stores. All of above mentioned advances for American wines came about when that "noble experiment of Prohibition" was voted into oblivion, a dark period from Jan. 16, 1920 to Dec. 5, 1933.

Taber's tome is a historical reference covering the grim years when the Carrie Nations busted into saloons with clubs to kill off evil John Barleycorn. Religious-based outfits such as the Womens Christian Temperance Union locked arms with the equally militant Anti-Saloon League to make all alcoholic beverages illegal. While Taber is polite and never mentions the WCTU or the hatchet-swinging followers of the saintly Carrie Nation. But, with this background as a student and writer, you appreciats Taber's story that traces the decline and rebirth of wine in this country. That ispart of his story. The big bang of this book is his chance visit to a wine merchant's tasting in a Parisian store. It was a judging using French judges deciding between the best of France against California pours.

How about that? California wines took home the win. Reporter Taber's story in Time was a sensation on this side of the Atlantic. California vintners ran with the chance to breathe life into their vintages. California wines that won in the blind tasting by top French wine experts: A 1973 Stag's Leap Wine Cellars Cabernet Sauvignon and a 1973 Chateau Montelena Chardonnay.

While doubtful if any wine auction today has a case of the two, there is one bottle of each among the artifacts stashed away at the Smithsonian's National Museum of History.

When the Platter of Fame cites restaurant reviewers and critics, those who created an industry in the recent 110 years, George M. Taber will be found under the T's.

www.judgmentofparisbook.com

 

 

 

 

 

 
 
Why George M. Taber's Three-Pack on Wines?
He Writes From a Business Perspective...
 
Taber's trio on wines are not rating or scoring labels, vintners and commercial vineyards, but reporting on a major judging of French pours against California's best, then in 1976. His latest pair of wine-related topics are studies of both a production trend and what nations are out there for persons of fine tastes. The research and writing is the work of a highly skilled reporter, one with 21 years on Time magazine.
 
 
Bonus 21:
To Cork or Not To Cork:
Tradition, Romance, Science, and the Battle for the Wine Bottle
by Geroge M. Taber
Scribner
© 2007

From Internet Sources: This is a look at the most hotly discussed issue in the wine business today... how should wineries seal the bottle? Cork has been used for nearly two millennia, but it is now being challenged as never before.

 
 
Bonus 22:
In Search of Bacchus
Wanderings in the Wonderful World of Wine Touring
by George M. Taber
Scribner
© 2009

From Internet Sources: The author looks at the twelve best wine tourism destinations around the world, including both the famous (Bordeaux) and the less well known (Central Otago, New Zealand).

 
 
Bonus 23:
Patterns and Prospects of Common Market Trade
by George M. Taber
Peter Owen Publishers
© 1974
 
 
Bonus 24:
Ernest & Julio Our Story
Composed by Bruce B.Henderon
Times Books/Random House
© 1994

Three months before the end of Prohibition in 1933, these two brothers, sons of Italian immigrants living in California, started their own winery. While the book is the detailed story of hardship, tragedy, financial problems and fierce competition, the most telling business story may be in the inside flaps of the hard cover. There are the labels... Thunderbird, Ripple, Gypsy Rose, Boone's Farm Apple Wine, Gallo's Spanada, Gallo Vermouth, Gallo Chianti, Gallo Vin Rose, Gallo Brandy... and a favorite for many, Gallo California Burgundy.

A point of personal privilege: It is time after decades of not ordering a Gallo wine while reviewing that I now call attention to an excellent find...the Gallo Family's Gallo of Sonoma Syrah, 2003. It was a gift from a friend, not a restaurant. My rating: Excellent.

-- Doral Chenoweth

 
 
Bonus 25:
Feasts of Wine and Food
by William Rice
HarperCollins Publishers
© 1987

Text by a professional journalist. Content Pending

 
 
Bonus 26:
The American Guide to Wines
by Ruth Ellen Church, nee Mary Meade
Quadrangle Books
© 1963

America's first syndicated wine columnist, praise The Chicago Tribune. A break through in food and wine writing. The author was among first to scrub Prohibition thinking and create recipes using wines. There are 200-plus pages of recipes calling for American wines. However, to fit her time, there is a guide for international wines followed by then rated American pours. This is a vintage book for collectors, out of print but available. Search the Internet.

 
 
 

One Quick View of Carrie and You'd Give Up John Barleycorn...

Carrie Nation was six feet up, 175 pounds, with a stern countenance, and always armed with a hatchet. She made her name and fame chopping up saloons in the name of Jesus. She led the temperance movement early in the last century. She was a vandal with a Bible in one hand, that hatchet in the other.

Leading a band of women she would enter a saloon (Kansas, Missouri and Texas) chanting Bible passages while smashing bottles, back bars, furniture and fixtures. When she gained sufficient fame, she appeared in her own vaudeville act, eventually taking her show, as they say, on the road. That included the music halls of Great Britain.

In her fadiing days, she sold pictures of herself with a hatchet and Bible. She may have invented lecture fees. But, like all preachers for profit, she lost favor with followers. She had quirks. Suspicious that President McKinley was a secret drinker, she applauded his assassination in 1901. In 1911 she was buried in an unmarked grave in Belton, MO.

View Wikipedia's page on Carrie Nation

 
 
24
 
Quick Service Restaurants, Franchising and Multi-Unit Chain Management
Edited by H. G. Parsa, PhD, FMP
and Francis A. Kwansa, PhD
published by The Haworth Hospitality Press, New York
Circa 2001
 

Never open a restaurant on your credit cards. Never in this extensively researched trade work will you find such advice. While not a chapter with such a brutal tone, Editor Parsa is a fan of one compilation of restaurant troubles, something like suggested reading before taking out a bank loan or asking Aunt Gracie for cash to open a cafe: (**) 101 Reasons Why Restaurants Close. Nor will the writers tell you how to boil water. But, mentioning water, there is a footnote on page 14, Threatened Natural Resources, touching on the Malthusian theory that growing world population tends to increase faster than our food supply.

Example: Start with the first of many contributors, Michael Olsen and Jinlin Zhao, academics in hospitality management. Before the first business plan for anything is put to paper, "The most important issue likely to emerge will be the available supply of potable water," Olsen and Zhao write, adding "fresh water scarcity will impact every region of the globe with Africa, Asia and South America being the hardest hit." That's heady stuff seldom found in classrooms today. This book throughout goes into such worldly background on a thousand related topics. So, best to start with water. The foodservice industry will be impacted because it is a large user of water.

 
Editors, Professors Parsa and Kwansa have assembled what may be the most comprehensive roster of food and hospitality experts - yes, experts based on food and hospitality business topics. The understated thrust of this collective is survival in an expanding world of consumption. How the most important thing for humankind in food tends to be the message.

Example: Start with the first pairing of many contributors, Michael Olsen and Jinlin Zhao, academics in hospitality management. Before the first business plan for anything is put to paper (or computer folders today), "The most important issue likely to emerge will be the available supply of potable water," Olsen and Zhao write, adding that "fresh water scarcity will impact every region of the globe with Africa and South America being the hardest hit." That is heady stuff seldom found in classrooms today. This book throughout goes into such worldly backgrounds on a thousand related topics. So, best to start with water. The foodservice industry will be impacted because it is a large user of water.

 

As it should be, early chapters are devoted to operational issues called... Safe At the Plate, this reviewers suggested title if and when an updated paper back surfaces. Page 36... keywords the text notes: Sanitation, food safety, food safety inspections and training. Talk about great needs today when too many foodservice people are roaming and rotating in the business, this is the primer for industry consideration.

Parsa in lectures gives an upfront: Food is the driving force behind the migration of the human race to all parts of the world. This book appears to be the guide for control of all service, business, management and marketing. Generally speaking, everyone in foodservice considers himself an expert when the sign is up and the door is unlocked. If Uncle Potts had a family-accepted chili recipe, that is no reason to even consider getting into the restaurant business. Parsa and Kwansa have put together a roadmap for entering a complexbusiness... one eatery or a chain.

++ ++ ++

A wise observation: Cameron Mitchell, creator of one of this nation's best single restaurant concepts and many high-end themed establishments operating today as nationwide chains, said this about his career choice: "People go into a restaurant and sometimes say to themselves, they would like to open a restaurant. Never do they enter a supermarket and say they would like to be in the grocery business."

++ ++ ++

A wise observation: Roger D. Blackwell, when he was professor of marketing, Fisher College of Business, the Ohio State University, early on observed that some start-ups get their marketing information by "shopping others." At the beginning of this century he was lecturing about the growing use of emails to pitch a business. He was suggesting specialized e-marketing firms. He was ahead of his time. Ah, the Internet... Blackwell is a food issues talk show waiting to happen. This country's TV networks over dose on half hours of fry cooks, bitchy chefs, speed cookery, obscene eating competitions and hucksters peddling the latest recipe and diet book. A Blackwell persona on television dealing with food (***) recalls, tainted food imports, business issues du jour would offer different content...and is needed. Parsa should be his second guest.

– A. E. P.

(**) www.grumpygourmetusa.com/close.html
(***) www.foodmessalert.com

 
 
Bonus 27:
Food Jobs:
150 Great Jobs for Culinary Students, Career Changers and Food Lovers
by Irena Chalmers
Beaufort Books, Inc.
© 2008

Food jobs? Abundant career starters. Content Pending

 
 
Bonus 28:
Service Included:
Four-Star Secrets of an Eavesdropping Waiter
by Phoebe Damrosch
Harper Paperbacks
© 2008

Content Pending

 
 
Bonus 29:
Restaurant Man
by Joe Bastianich
Viking Books
© 2012

The business of restaurants. Content Pending

 
 
Star Bonus 3:
Under the Table:
Saucy Tales from Culinary School
by Katherine Darling
Atria Books
© 2010

Ms. Darling departed a safe and cushy job with a literary agency to polish her mother-grown kitchen talents. She had visions of doing the fancy stuff after a stint at the noted French Culinary Institute. But, then this story. Instead of the sweet thoughts of food creativity she found a story in the rag-tag gaggle of wanna-be chefs. In spite of the educational distractions in the training kitchens, she managed to graduate at the top of her class. This is not a sexy 2003 Coffee, Tea or Me? But Darling does demonstrate that she can string together words expressing complete thoughts about a hard-edged career behind high traffic swinging doors.

Whether or not she stayed in a hot kitchen is unknown. We do know she is a professional writer having worked in the high echelons of fine food journalism, Saveur magazine. We do know she cooks and writes at home in her jammies. Consider her qualified to be a part of this collection. (Jammies is from one of the trade references related to Katherine Darling.)

 
 
Bonus 30:
The Waiting Game
The Essential Guide for Wait Staff and Managers
by Mike Kirkham, Peggy Weiss, and Bill Crawford
Ten Speed Press
© 2002

The serious side for a professional wait staff. Content Pending

 
 
Bonus 31:
Restaurants That Work:
Case Studies of the Best In the Industry
by Martin E. Dorf
Watson-Guptill Publications
© 1992

Case studies of the best USA restaurants. Content Pending

 
Nation's Restaurant News Your intro to the business you will be writing about... the business side of restaurants...

As with any trade or business there are dozens of periodicals covering the topic. When it comes to restaurants there are several good monthly magazines. In the case of restaurants -- food service -- the industry changes almost daily. Therefore, Nation's Restaurant News best fits the breaking news factor for both student writers and engaged operators in the business of preparing foods for table delivery.

Weekly editions, large traboid-sized pages, not only cover operations, finance and marketing. but are heavy with food and beverage trends. Introduce yourself to the commercial food trade... click onto the website.