Journal of Culinary Science & Technology, Volume 8, Issue 2-3 (2010)

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Journal of Culinary Science & Technology, Volume 8, Issue 2-3 (2010)

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International Authors and Topics

Editorial

Editorial
Is the Chemical Chef Dividing Culinary Arts and Gastronomy?
Joseph Hegarty & John Antun
Pages: 73-76
Published online: 03 Dec 2010
First Page PreviewforIs the Chemical Chef Dividing Culinary Arts and Gastronomy? | Full Text | References | PDF (109.3 KB)
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Articles

Article
Development of Functional Meals with Bifidobacteria
Svetlana Rodgers
Pages: 77-86
Published online: 03 Dec 2010
AbstractforDevelopment of Functional Meals with Bifidobacteria | Full Text | References | PDF (120.8 KB)
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Article
Phenomenological Views and Analysis of Culinary Arts Student Attitudes to National and International Internships: The “Nature of Being” Before, During, and After International Internship
Frank Cullen
Pages: 87-105
Published online: 03 Dec 2010
AbstractforPhenomenological Views and Analysis of Culinary Arts Student Attitudes to National and International Internships: The “Nature of Being” Before, During, and After International Internship | Full Text | References | PDF (160 KB)
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Article
Phenomenological Views and Analysis of Culinary Arts Students' International Internships: “The Educational Psychology and Nature of Being” Before, During, and After International Culinary Internship
Frank Cullen
Pages: 106-126
Published online: 03 Dec 2010
AbstractforPhenomenological Views and Analysis of Culinary Arts Students' International Internships: “The Educational Psychology and Nature of Being” Before, During, and After International Culinary Internship | Full Text | References | PDF (167.9 KB)
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Article
Towards an Understanding of Erasmus Culinary Internship
Frank Cullen
Pages: 127-135
Published online: 03 Dec 2010
AbstractforTowards an Understanding of Erasmus Culinary Internship | Full Text | References | PDF (129.1 KB)
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Article
To Evaluate the Professional Culinary Competence of Hospitality Students
Wen-Hwa Ko
Pages: 136-146
Published online: 03 Dec 2010
AbstractforTo Evaluate the Professional Culinary Competence of Hospitality Students | Full Text | References | PDF (113.8 KB)
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Article
Production and Nutrient Composition of Fufu Made From a Mixture of Cassava and Cowpea Flours
C. A. Agbon, E. O. Ngozi & O. O. Onabanjo
Pages: 147-157
Published online: 03 Dec 2010
AbstractforProduction and Nutrient Composition of Fufu Made From a Mixture of Cassava and Cowpea Flours | Full Text | References | PDF (149.6 KB)
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Article
Factors Affecting the Foodservice Satisfaction of Food Contractor Operations—A Case Study of an Employee Cafeteria in a High-Tech Manufacturing Plant in Taiwan
Wen-Hwa Ko
Pages: 158-165
Published online: 03 Dec 2010
AbstractforFactors Affecting the Foodservice Satisfaction of Food Contractor Operations—A Case Study of an Employee Cafeteria in a High-Tech Manufacturing Plant in Taiwan | Full Text | References | PDF (104 KB)
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Article
Websites of Interest to Culinary Teachers and Culinarians
Tanya Ruetzler & Jim Taylor
Pages: 166-168
Published online: 03 Dec 2010
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