Food presentation : (Record no. 51)

MARC details
000 -LEADER
fixed length control field 02000nam a22002537a 4500
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220601005759.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201117b ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781635498868
040 ## - CATALOGING SOURCE
Language of cataloging English.
Transcribing agency CvSU-CCAT Campus Library.
Description conventions rda.
Original cataloging agency CvSU-CCAT Campus Library.
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX 740.5
Item number F66 2018
245 ## - TITLE STATEMENT
Title Food presentation :
Remainder of title styling techniques for professionals /
Statement of responsibility, etc. edited by Philip Mantle.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. New York :
Name of publisher, distributor, etc. Larsen and Keller,
Date of publication, distribution, etc. c2018.
300 ## - PHYSICAL DESCRIPTION
Extent viii, 190 pages :
Other physical details color illustrations ;
Dimensions 23 cm
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc. The art of making food look aesthetically by arranging, decorating, modifying or processing it is called food presentation.Traditionally, elaborate food presentation was .symbolic of wealth and status. Food presentation today, reflects the aesthetics and creative values of the society. One of the most important aspects of food presentation is platting. In platting, the overall stylization of food and its arrangement is important. french and Japanese cuisines are highly stylized cuisines. Nouvelle cuisine is a French innovation that ascribes to minimalism and emphasizes fewer courses and simple platting. Japanese cuisine however, focuses largely on aesthetic arrangement and extravagant meals as seen in kaiseki and bento boxes. This book is compiled in such a manner, that will provide in-depth knowledge about the theory and practices of food presentation. It also illustrates the techniques of food stylization that can enhance the aesthetic appeal of standard dishes. This textbook will serve as a reference to a broad spectrum of readers.
546 ## - LANGUAGE NOTE
Language note In English text.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food preservation
General subdivision Vocational guidance.
9 (RLIN) 53
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food service
General subdivision Vocational guidance.
9 (RLIN) 54
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Garnishes (Cooking)
General subdivision Vocational guidance.
9 (RLIN) 55
700 ## - ADDED ENTRY--PERSONAL NAME
Personal name Mantle, Philip, editor.
9 (RLIN) 56
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Book
Classification part TX 740.5 F66 2018
Source of classification or shelving scheme Library of Congress Classification
Call number prefix CIR
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Source of acquisition Coded location qualifier Cost, normal purchase price Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Copy number Price effective from Koha item type
    Library of Congress Classification     Book Cavite State University - CCAT Campus Cavite State University - CCAT Campus GCS 12/03/2018 Purchased GCS 1039.50 5 6 CIR TX 740.5 F66 2018 R0011669 10/15/2025 09/19/2024 1 copy 11/17/2020 Book