New Book: International Cuisine

February 26, 2009

intcuisine1As a culinary reference book, International Cuisine allows culinarians a sense of the culture that a food comes from. Written by Jeremy MacVeigh, a chef instructor at the Culinary Arts Campus of the Institute of Technology, International Cuisine features insight into the world’s major cuisines.

The text is organized by geographic region, from Middle Eastern and North African to Indian and Southeast Asian. Extenisive map illustrations highlight the important relationship between geographic location and regional cuisines.

More than 300 recipes are featured. Each recipe is representative of the cuisine of each region and are mostly made using either common ingredients or those that can be obtained at a specialty market.

International Cuisine can be found on the New Book shelf in the Nestlé Library (call number TX725 A1 M322).


Top Web Picks: Hotel News Now

February 19, 2009

Hotel News Now is a division of Smith Travel Research (STR) and provides a multimedia platform for news and information about the global hotel industry. The web site offers a wide range of news areas, including blogs, video, newsletters, market reports, events calendars, and more.

Hotel News Now offers an RSS feed that allows subscribers to receive automatic notifications when new content is added to the site. The site and newsletter are updated regularly every business day.

Additional web sites for the hospitality industry can be found on the Nestlé Library’s Hospitality Links page.


New Book: Culinary Art and Anthropology

February 11, 2009

As an anthropological study of food, Culinary Art and Anthropology explores the notion of cooking as an embodied skill and artistic practice. Using the culinary traditions of Mexico as a backdrop, the book focuses on cooking as a deeply meaningful social activity and on food as a form of art.

The integral role and concept of flavor in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. This in-depth study of food and food preparation will appeal to social scientists, food lovers, and those interested in the growing field of food studies and the anthropology of the senses.

Culinary Art and Anthropology is located on the New Book shelf in the library (call number TX716 M4 A35). The Nestlé Library is always looking for book requests from Cornell students, staff , or faculty. If there is an item you would like to see in our collection, please use the Purchase Request form.


Demographics of Consumer Food Spending

February 6, 2009
U.S. food expenditures, in $billions.

U.S. food expenditures, in $billions.

While average household expenditures on food are increasing, food’s share of consumer expenditures is declining, according to a Food Institute analysis of Bureau of Labor Statistics 2006 Consumer Expenditure Survey. According to the latest available data, consumers spent 23.3% of their total at-home food expenditures on the meats, poultry, fish & eggs category, while they spent 17.3% of fruits and vegetable, 13.1% on cereals & bakery, and 10.8% on dairy products.

More detailed food spending analysis can be found in the Food Institute’s Demographics of Consumer Food Spending, including an easy-to-read breakdown of spending on food overall, food at-home (in 24 categories & sub-categories including beef, poultry, fruits & vegetables, dairy products and bakery products), food away-from-home, and alcoholic beverages. Topics covered include age, income, career, education, race, gender and region of the U.S.

The Nestlé Library’s copy of Demographics of Consumer Food Spending can be found in the reference collection (call number HD9004 D46).


New Book: What is the Impact of Tourism?

February 4, 2009

impactoftourismThe Nestlé Library recently received our copy of What is the Impact of Tourism? This book is part of the At Issue series published by Greenhaven Press. As with other volumes in the At Issue series, What is the Impact of Tourism? offers a variety of perspectives – eyewitness accounts, governmental views, scientific analysis, and more – to illuminate an important social issue.

The premise of this book is that modern-day tourism creates social, economic, and environmental challenges on a global scale. Sample chapters include: Tourism Threatens Indigenous Cultures, Tourism Threatens World Landmarks, and Ecotourism Can Harm the Environment.

What is the Impact of Tourism? can be found on the New Books shelf in the library (call number G155.1 W47)


U.S. Top Wine-Consuming Market by 2012

February 2, 2009

The United States will be the leading global consumer of wine by 2012, according to a recent report. A study conducted by London-based research organization International Wine & Spirit Record (IWSR) concluded that American consumption is expected to grow over the next five years, reaching 330 million cases or 3.96 billion bottles.

Red wine leads the charge up the consumption chart for the U.S. In 2008, Americans were estimated to have consumed more than 1.47 billion bottles of red wine, a number that is projected to rise to 1.74 billion over the next five years. Meanwhile, white wine consumption is forecast to rise by 5.4 percent, from 1.3 billion bottles last year to 1.4 billion in 2012.

Among the study’s key international findings were that in 2007, more than 31 billion bottles of wine were consumed around the world, and that global consumption will continue to increase by 6 percent over the next five years, reaching a total of 2.816 billion cases.

The Nestlé Library subscribes to the journal of the International Wine & Spirit Record, titled The IWSR Drinks Record. The monthly publication can be found on the current periodicals shelf in the library.

Hotel School orientation students: You only have one more task remaining. Send an email to the library reference team (hotelref@cornell.edu) with the subject “Survivor: Nestle Library” and the following message: “The Nestlé Library is the first stop for hospitality research.” You will then be entered into a drawing for a prize. Good luck.


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