Social media platforms have quickly become integral to most people’s lives, both privately and professionally. This is the first book to illuminate the trend of relying on social media in the food world. Engaging in social media is fun, but it is also rapidly becoming the platform for self-promotion and branding. This entertaining narrative offers an historical account of the major changes brought about by the Internet and also explores the polarities that underlie the challenges of adaptation, including exclusivity versus democracy, professionalism versus amateurism, and business versus pleasure. Loaded with insight into the current scene, it discusses controversies such as celebrity chefs’ tweeting wars, ethics and the accusations of plagiarizing of recipes, and etiquette concerning the practice of photographing a meal to blog about it. Food and Social Media will appeal to anyone with an interest in food and media as well as those who enjoy using any of the social media formats, including blogs, Yelp, Facebook, YouTube, Twitter, and more, to participate in a digital food community.
In her first book, My Last Supper, Melanie Dunea transformed a pastime that has animated restaurants after hours for decades into a sumptuous photographic journey that provided a glimpse into the rarified world of top chefs. The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique concept. In My Last Supper: The NextCourse, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as Emeril Lagasse, Rachael Ray, Joël Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: "What would you eat for your last meal on earth?" A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Next Course is so much more than a coffee table book—it's a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.
Over the years, Boston has been one of America's leading laboratories of urban culture, including restaurants, and Boston history provides valuable insights into American food ways. James C. O'Connell, in this fascinating look at more than two centuries of culinary trends in Boston restaurants, presents a rich and hitherto unexplored side to the city's past. Dining Out in Boston shows that the city was a pioneer in elaborate hotel dining, oyster houses, French cuisine, student hangouts, ice cream parlors, the twentieth-century revival of traditional New England dishes, and contemporary locavore and trendy foodie culture. In these stories of the most-beloved Boston restaurants of yesterday and today - illustrated with an extensive collection of historic menus, postcards, and photos - O'Connell reveals a unique history sure to whet the intellectual and nostalgic appetite of Bostonians and restaurant-goers the world over.
Featuring Engaging Podcasts Highlighting Major Public Health Case Studies in all 15 Chapters! Public Health: An Introduction to the Science and Practice of Population Health is a foundational textbook designed for students who are launching their public health studies and preparing for professions in the field. Our health is generated throughout our lives and by the world around us—by where we live, where we work, and who we interact with on a daily basis. This book, therefore, takes a unique approach to teach public health. It combines an eco-social framework with a life course perspective on population health to help the student understand how our experiences and context shape our health and how this informs the practice of public health. Written by leading public health educators, the textbook begins with the foundations—a history of public health and a discussion of the core values of health equity and disease prevention. An engaging survey of the eco-social framework and life course factors affecting health follows. The book concludes with a section dedicated to population health methods, implementation science, community engagement, advocacy, and health promotion. The book is illustrated throughout by cases that cross disciplines, that engage the student with issues of contemporary concern that are the remit of public health, and that offer systematic analyses that point toward solutions. With a focused approach to public health that guides the student through the causes of health—across levels and across stages in the life course—this groundbreaking, first-of-its-kind textbook integrates the core components of the field in clear and lucid language. Timely and relevant case studies, practical learning objectives, discussion questions in all chapters, numerous tables and illustrations throughout, chapter-based podcasts, and more make Public Health an innovative and lively platform for understanding the science of population health and the practice of public health. Key Features: A modern approach to the field that grounds the study of public health in life course and eco-social frameworks to better organize the science of population health and the practice of public health Explains the central role that prevention and health equity play in improving population health Features case studies that discuss contemporary issues affecting population health, including heart disease, Ebola, environmental exposures, gun violence, the opioid epidemic, health policy, and many more High volume of figures and tables to illustrate key points Includes a robust Instructor ancillary package with PowerPoints, an Instructor’s Manual, test banks, discussion questions, and conversion guide
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. Ninety percent of all restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! A man of many hats—money-guy, restaurant owner, and restaurant consultant—Roger Fields shows how a restaurant can survive its first year and keep diners coming back for years. Featuring real-life start-up stories (including many of the author’s own), this comprehensive how-to walks readers through the logistics of opening a restaurant: concept, location, menu, ambiance, staff, and, most important, profit. Updated to address current trends such as food trucks and to tackle online opportunities (and pitfalls!) including Groupon, Yelp, and Twitter, Restaurant Success by the Numbers remains a critical resource for navigating the food industry. Opening a restaurant isn’t easy, but this realistic dreamer’s guide helps set the table for lasting success.
Food Television and Otherness in the Age of Globalization examines the growing popularity of food and travel television and its implications for how we understand the relationship between food, place, and identity. Attending to programs such as Bizarre Foods, Bizarre Foods America, The Pioneer Woman, Diners, Drive-Ins, and Dives, Man vs. Food, and No Reservations, Casey Ryan Kelly critically examines the emerging rhetoric of culinary television, attending to how American audiences are invited to understand the cultural and economic significance of global foodways. This book shows how food television exoticizes foreign cultures, erases global poverty, and contributes to myths of American exceptionalism. It takes television seriously as a site for the reproduction of cultural and economic mythology where representations of food and consumption become the commonsense of cultural difference and economic success.
A guide to visiting Boston, providing maps and trip-planning tips, describing attractions in and around the city, and including information on where to eat and stay, entertainment venues, shopping, and side trips.
