NIZUC Resort & Spa is Mexico’s Newest Luxury Destination, Soon to be Recognized as the Mexican Caribbean’s Premier Choice for Fine Dining
A Mexican Spirit. A Mayan Soul.
NIZUC Resort & Spa will take guests on a culinary journey through its six exclusive world-class restaurants that showcase a variety of delectable and authentic international cuisines.
(PRWeb January 17, 2013)
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Open Question: How many years does it take to get a bachelors degree in culinary arts.?
Whats the difference between Cooking schools, culinary schools and culinary arts institutes ?
Thu, 17 Jan 2013 20:14:07 GMT
Survey into the Seafood Consumption Preferences and Patterns in the Portuguese Population: Gender and Regional Variability.
Appetite. 2013 Jan 11;
Cardoso C, Lourenço H, Costa S, Gonçalves S, Nunes ML
With the purpose of achieving a deeper knowledge of one of the most important seafood markets in Europe, a survey into the seafood consumption preferences and patterns in the Portuguese population was carried out. A thorough, comprehensive, and simple questionnaire was developed. Consumers were asked to state their preferences towards fish products, their consumption frequencies, the average meal portion, and the usual culinary treatments. Respondents provided personal data: gender, age, geographical location, education level, weight, height, and health condition. This paper presents the first part of the study’s results, focusing mainly on the gender and regional variables. Portuguese consumers prefer wild to cultured fish as well as fat to lean fish. Chilled fish is preferred over frozen, salted/dried, canned, and smoked fish, being the latter the least preferred. Soaked cod, hake, and canned tuna are the most eaten seafood products. Men prefer to a greater extent wild and smoked fish. Men consume more cephalopods and sardine and women eat more frequently hake, pink cusk-eel, and redfish. Coastal populations prefer wild fish. Algarve (southern Portugal) consumers exhibit a stronger tendency to wild and whole fish and consume more sardine and sole. Madeira archipelago consumers are particularly fond of black scabbard fish.
Baking Goes Viral: Escoffier Online International Culinary Academy Launches New Online Baking & Pastry Program
CHICAGO, Jan. 15, 2013 /PRNewswire/ — Escoffier Online International Culinary Academy , the first-ever online culinary school, is shaking up the online education world once again with the Escoffier Baking …
Tue, 15 Jan 2013 05:15:00 -0800
Craig Giesecke: The coming culinary shake-up » Uptown Messenger
It has been reinforced on me several times, over the past week or so, just how much the restaurant business is just like any other business – you make money or you close. It has nothing to do with the quality of your product.