(Part 2) Best hospitality, travel & tourism books according to redditors
We found 391 Reddit comments discussing the best hospitality, travel & tourism books. We ranked the 133 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Salt is a necessary nutrient. Without it, you will die. Most of us get enough salt in their food, and don't need to add any.
In the interior of India, however, there is no salt in the soil, so plants don't supply it, and it IS necessary to supplement the diet with it. For that reason, there was a regular trade in salt from the coastal areas to the interior.
Enter the British Raj, which put a tax on salt. Thanks to the cost+tax of salt, Indian farm familes would spend as much as 1/3 of their monetary income for salt.
That high tax caused a trade in tax-evaded salt being smuggled to the inland. To stop or slow the smugglers, the British planted a hedge around the interior.
It's the subject of an extremely fascinating book. The hedge was virtually forgotten, and most of it has been replanted, or covered with roads, etc. The author spent an obsessive amount of time to retrace the hedge, which was the longest in the world. He eventually found some of it thanks to an elderly monk who was a highway robber before he spent a long time in prison.
FWIW, there are some unbelievably long "forest strips" in Russia, which aren't that different -- just bigger.
EDIT: Wow, thanks for all the upvotes, everybody.
To add a bit to the story, it's interesting how the author "discovers" the hedge while working as a curator of historic records in London. He just stumbles across a paragraph in some report that merely mentions that the hedge is coming along quite nicely. He then expands that atom of information, hardly a sentence -- into a fascinating book that touches on British Imperial policy in general as well as India, the physiology of our need for salt, and what happens when we don't get enough; he gives examples of salt taxation in various historical episodes, and gets into the history and culture of India, past and present. It's one of the most fascinating and readable books I've read in the last 20 years, and it's inspiring as well, because it shows the rewards of pursuing your curiosities.
Here's a website with more detailed information
For intro sociology, I'd recommend some preachy nonfiction. They are written for laymen but introduce the sociological style of approach. Something like Fat Land or Uninsured in America.
Freakanomics is not exactly sociology, but could be an interesting read for someone interested in social economics / group behavior. Jonathan Kozol is a reporter, not a sociologist, but his stories mix investigative reporting with a human element to focus on topics of interest to the field of sociology. I remember Nickel and Dimed also being a good read.
The Spirit Catches You and You Fall Down is not a book about sociology, but rather a specific example of culture clash within the context of medical care. That being said, it is a big reason why I decided to become a social worker (which is a profession in line with the two fields mentioned in your post).
A Place at the Table is a movie that might fit the bill.
Note: I'm American. I imagine other places would have different topics of interest.
Edited: add movie and fix format
Odd that you picked those two breweries. They are both owned by the massive conglomerate AB-InBev. I do not consider them local anymore, and most in the beer community would agree.
If you want a good read into how AB-InBev first got into buying independent, micro-breweries, read Barrel-Aged Stout and Selling Out by Josh Noel.
I highly suggest that you get a copy of Martin Cate's excellent book (tiki bible?) Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki. That will teach you everything you need to know.
But, almost all tiki cocktails are rum-based. There are a few with other spirits, but fairly few. (Get rid of that spiced rum - you won't need it, and it's generally awful.) You can get as many opinions on rum brands here as there are posters, but as an advanced beginner, I'll give you my list:
What you're looking for is style of rum, and country of origin. Around here we find the terms, "light, dark, amber" to be pretty useless as there are dozens of different styles and tastes of rums within each of those.
Rum is a slightly more complicated topic than, say, whiskey or tequila. The legal standards for rum vary by country. Remember that most individual islands in/on the Caribbean are independent nations. There are more than 200 rums bottled in North America alone. The U.S. federal definition of rum is abysmal and not enforced as it is. OK. Where to start? Here are some links to further your pursuit.
This is a good general overview as only Wikipedia can give. Rum - Wikipedia
Here's a reasonable intro to rum guide put together by VINEPAIR Rum Guide - Learn About Rum
This is Drink International's Rum Supplement from last December. It discusses a lot of the topics surrounding rum today. Download it (free) and put it on your phone/tablet. Rum Supplement - Drink International
Here are some books that are generally well regarded by the rum community. I've linked to the eBook versions. The most expensive is $11.99
Rum The Manual
Rum Curious
And A Bottle of Rum
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki
Have fun chasing rums!
~Cheers
> Governmental regulation of kashrut is no different governmental regulation of food safety. "No organization should be allowed to monopolize food safety regulation. Even if this were purely competition, I’d rather have this power diffused"
Timothy Lytton argues exactly this:
>[Kosher certification] is also an unheralded story of successful private-sector regulation in an era of growing public concern over the government’s ability to ensure food safety. [This book] uncovers how independent certification agencies rescued American kosher supervision from fraud and corruption and turned it into a model of nongovernmental administration.
Anyway, I think it's actually coherent to think that food safety should be subject to public regulation and kashrut should be regulated privately, because kosher consumers are typically higher-information consumers; they're actually motivated to learn which hechshers are reliable.
It seems the violation was Rule 5:
\> Phrases that are not descriptive of the food and tell a backstory of the food, including it's price, location, who, where, when or how will be removed.
In my opinion, your phrase should not count against that rule. If your dish is precisely meant to mimic that of Olive Garden's, then you should say so. To do other wise could risk infringement.
It reminds me of some of the thoughts in Real Food, Fake Food by Larry Olmstead. He complains that companies (such as Korbel) sell "champagne" despite that it is not from the Champagne region of France. In US law, this is legal (as with Parmesean and many other foods), but is illegal in the EU and other places. His solution could be to say "Champagne-style sparkling wine" or "Parma-style cheese."
/r/food's rules seem to promote a similar type of infringement, oddly by forbidding you from giving proper credit to Olive Garden.
edit:typo
Smoking and obesity are 2 different things. I think I liked everything you said except for that comparison. Smoking is not healthy in any form or volume. Food is essential. It's not food, but the quantity and specifics of the food that is the situation at hand. So let me rant about what you already said:
People are fat because today we have RUINED our reality about nutrition. As a poor, uneducated person, which would you buy: a full meal of enchiladas and rice for $4 or a dozen tortillas for $1.79, tomatoes for $1.19/lb, onions for $.89/lb... etc.That's the choice that is given to America.
Now imagine you are a middle class person with some amount of disposable income. Which would you rather pick, having someone hand you a meal for $5 or a dozen tortillas for $1.79, tomatoes for $1.19/lb, onions for $.89/lb... etc.
Point is that every person needs to take control of their health. YOU ARE RIGHT! But when you dangle a carrot in front of a mule, don't get mad that they seem to maintain a diet of only carrots. Corporatism, commercialism, convenience and general laziness have all had their hand in contributing to this "epidemic"
I am a cook, as a hobby and as a job. I love food and I will sous vide the crap out of you. But I also love sociology and I have a sub-hobby of reading books like Fat Land and Food Politics and An Edible History of Humanity. I find it interesting to learn about the reasons people flock to fast food as well as the reasons they "flock" away.
I 95% don't blame McDonald's for pushing their food into the standard home in America. But that 5% is kinda what Super Size Me was about. McD's has many different opinions, but the marketing department has made the goal that EVERY person should eat McD's for EVERY meal. They aren't wrong. As a marketing exec, I too would say that my goal is not just increased awareness, but saturation of the market. But Morgan took them at their word and said, "Fine then, you get your way... let's see how this works out."
I think everyone knew how that would work out before watching the movie... and the movie did its fair share to make everything bad into TERRIBLE!!!!!!! (dramatic much?)
TL,DR; I hate Democrats and Republicans, but I hate lobbyists more than all of the other guys combined!
Philippines is not unique in this. It's happening to the entire food industry. Olmsted's Read Food/FakeFood is a good read regarding this topic.
Me too. I remember the chapter that focused on Miyamoto in Game Over being my favourite part in that book (a book I highly recommend any videogame fan reads, it's really good).
http://www.amazon.com/Lessons-Service-Charlie-Trotter-Edmund/dp/1580083153/ref=sr_1_4?ie=UTF8&qid=1411325847&sr=8-4&keywords=charlie+trotter
Have you ever read Managing Ignatius?
Cause it's hilariously awesome.
On the marketing side, I can recommend Game Over - it goes into detail how Nintendo got the NES into American homes and became so popular in the West, including the bit about changing the design.
tbh i've never read a comprehensive history but i've heard good things about Steven Hindy's The Craft Beer Revolution (brewmaster at Brooklyn Brewery) https://www.amazon.com/Craft-Beer-Revolution-Microbrewers-Transforming/dp/1137280123
edit -- sam calagione (dogfish head) & James Watt (brewdog) have written business books. can't speak about them in any way but they are definitely not what you're looking for.
You should check out this book, think you'd like it a lot.
http://www.amazon.com/To-Hellholes-Back-Extreme-Tourism/dp/0805087885
Little hearty but when I was in culinary school years back I had to get this book called on cooking
It's a bit pricey for the hard cover but it's full of the basics from equipment all the way down to basic techniques and knife skills and etc. Just a thought the ebook is $70. 🤷🏿♂️
On Cooking: A Textbook of Culinary Fundamentals (6th Edition) (What's New in Culinary & Hospitality) https://www.amazon.com/dp/0134441907/ref=cm_sw_r_cp_apa_i_lgIWDbFBMKPP2
Extra Virginity
For more on this, I recommend Real Food/Fake Food, a really insightful and depressing book. Well worth the read.
It's not exactly what you're looking for, but a history of coffee houses like this or this book is at least a partial coverage of that. Coffee houses functioned as intellectual discussion forums, the secular 'third place,' where ideas (and rebellions!) were fomented. The action of caffeine to sharpen, rather than dull as with alcohol, the mind likely helped this as well.
Read this book before you do anything. Twice. It is excellent.
http://www.amazon.com/Restaurant-Success-Numbers-Money-Guys-Opening/dp/1580086632
There's a fantastic book called Real Food / Fake Food which details what a massive bait and switch shitshow the global food industry is, and it contains a great chapter devoted to the utterly despicable way in which fish are mislabelled and illegally sold in the United States.
If you've ever paid for red snapper at a restaurant, there's a 75% chance you were served some barely edible abomination like dyed escolar or tilapia. If you've ever eaten sushi in New York it's almost 100% likely you were fed mislabelled fish. That's not a typo, every single one of the sushi restaurants in New York that were inspected by the conservation group Oceana were found to be selling mislabelled fish.
Seafood fraud is so bad in the US that a staggering one in three fish are mislabelled, most likely intentionally, and most likely without any risk of punishment whatsoever because the FDA is so fucking powerless and unwilling to do anything about it.
And don't even get me started on Kobe beef.
While these are not coffee specific they are outstanding nonetheless and most of what you are asking about is not coffee specific anyway
http://www.amazon.com/Lessons-Service-Charlie-Trotter-Edmund/dp/1580083153/ref=la_B000AP7VF2_1_1?s=books&ie=UTF8&qid=1451444335&sr=1-1
http://www.amazon.com/Lessons-Excellence-Charlie-Trotter-Clarke/dp/0898159083/ref=pd_sim_14_1?ie=UTF8&dpID=411aK7gBhqL&dpSrc=sims&preST=_AC_UL160_SR107%2C160_&refRID=1KNTVVTBBAGQTTJ0N7BC
These as well for general FS management and food cost
http://www.amazon.com/Professional-Kitchen-Culinary-Institute-America/dp/0470508965/ref=sr_1_10?s=books&ie=UTF8&qid=1451444627&sr=1-10
http://www.amazon.com/Restaurant-Managers-Handbook-Financially-Successful/dp/0910627975/ref=sr_1_2?s=books&ie=UTF8&qid=1451444745&sr=1-2
http://www.amazon.com/Food-Beverage-Cost-Control-Dopson/dp/0470251387/ref=sr_1_2?s=books&ie=UTF8&qid=1451444776&sr=1-2
This completely changed my view on food in the US:
https://www.amazon.com/Fat-Land-Americans-Became-Fattest/dp/0618380604/ref=sr_1_1?ie=UTF8&qid=1480170795&sr=8-1&keywords=Fatland
Cool, thanks for the rec Jester.
Another couple that I like:
Nine Lives
Managing Ignatius
I'd recommend people read Game Over by David Sheff. It details the history of Nintendo, how Jumpman became Mario, etc. etc. It goes right up to when Sony Playstation was first developed.
It was originally called "Game Over: How Nintendo Zapped an American Industry, Captured Your Dollars, and Enslaved Your Children" then "Game Over: How Nintendo Conquered the World" and then "Game Over: Press Start to Continue - The Maturing of Mario"
I'm in the middle of 5 different books because I am a bit of a moody reader (sometimes I'm in the mood to read something funny, other times I want something mysterious, something informative, something that will give me second hand embarrassment, etc.)
Currently I'm reading:
On my "next to read" list:
For home brewing check out Charlie Papazian's books:
https://www.amazon.com/Charlie-Papazian/e/B000APNS36/ref=dp_byline_cont_book_1
For more recent history of ABInBev buy-outs, there is a new book about the history of Goose Island and the AB Buyout: https://www.amazon.com/dp/B075TGFCLB/?coliid=I2LXZVBPAKF3PP&colid=2YSL69HF0HW9V&psc=0&ref_=lv_ov_lig_dp_it
For the history of Sierra Nevada: https://www.amazon.com/dp/1118007360/?coliid=I112DGOG2QCE0S&colid=2YSL69HF0HW9V&psc=0&ref_=lv_ov_lig_dp_it
Brooklyn Brewery: https://www.amazon.com/dp/0470068671/?coliid=IGH5AQOEB9RBE&colid=2YSL69HF0HW9V&psc=0&ref_=lv_ov_lig_dp_it
If you want to read a great book on the subject that explains in detail the issues with the olive oil trade check out Extra Virginity
California Olive Ranch and the Costco brand are both very reputable suppliers and reasonable priced if you're looking for known good oil.
Chuck Thompson, i.e. To Hellholes and Back and J Maarten Troost, i.e. The Sex Lives of Cannibals. Hilarious stuff, really good for passing time on planes.
http://www.amazon.com/The-Professional-Bartenders-Handbook-Including/dp/product-description/0910627959
I actually stumbled on the book on Amazon a while back but I didn't think anyone would care:
http://www.amazon.com/Fast-Food-Maniac-Supersized-Obsession/dp/0553418033/ref=sr_1_1?ie=UTF8&qid=1452743611&sr=8-1&keywords=jon+hein
Tight budgets are understandable. I live as a college student and don't usually have much to spend on food. The important things to look at here are what foods are being bought. It may be vital to have a conversation with your mom about why certain foods are being purchased. Salad greens and boneless skinless chicken breasts are almost always on some sort of weekly sale at my grocery store. Shoved in the corner, usually by the deli counter, is the "Reduced Produce" section that includes all of the already ripe fruits and veggies that may have a ding or bruise on them. It's a great way to get whole bushels of bananas for $0.69 or a pound of squash of $1.00. By reducing the high carb, high fat ingredients coming into the house, it'll be easier to make healthier choices. I bought this book in the beginning and it gave me some good insight as to what to eat and what parts of the store to avoid.
Like HeyZuesHChrist said, you cannot outwork a bad diet. Read up on the FAQ and have a talk with your family about what changes can be made. Good luck!
Edit: formatting
I thought Steve Hindy's book was wonderful:
https://www.amazon.com/Craft-Beer-Revolution-Microbrewers-Transforming/dp/1137280123?ie=UTF8&qid=1469200630&ref_=la_B001JSHHH6_1_2&s=books&sr=1-2
It's a great historical look at how we got here, but it's also opinionated and written by someone with a great perspective. He pulls no punches, but is fair and smart as well.
I make a lot of cocktails for friends and so I've found the following ingredients to be useful for making a ton of cocktails:
Fair Warning - You will want to make ALL of the recipes in these books, and then you will want to buy more different types of alcohol (Jamaican, Demerera) and ultimately the recipes. It's a vicious, expensive cycle, but it's all worth it when you discover your new favorite drink. Eventually, it will hopefully lead you to something complex and wonderful like the Puka Punch recipe, one of my favorite cocktails. I think it features more than 10 ingredients, and it's amazing!
There is a book called The Food Truck Handbook that was a great resource for me. I went a little different of a route then a food truck, but it was a good starting point and covered a lot of good information.
Damn dude, if you haven't already I would cut out all soda, like seriously only drink water. I don't know if you already do or not, but add high fiber foods to every meal, and it will help you feel fuller longer. A good green to eat is spinach loaded with nutrients for only a few calories.
Whole wheat bread may have a few more calories than white, but it is much better for you, plus it has the fiber! Beans are good for fiber too. Try to increase your intake of monounsaturated fat to lower your ldl and perhaps increase your hdl.
This is one of the best websites you will find on healthy foods. Also, ExRx is great for nutrition and exercise info.
The Eat this not That Books are a great resource and over the course of a year you will lose weight just by making simple changes.
Hell you may know all of this already, so just good luck with whatever you do.
What the problem is, I really don't know. But i have some good guesses that easily pass the smell test.
I lost a ton of weight (150lbs) on low carb. Everyone who has tried low carb loses weight on it. Many people lose a LOT of weight rather effortlessly. But, they tend to go back to how they were eating because it's easy. If you've done low carb you know that EVERYTHING has carbs (sugar) in it now. Even things you would never think of. Between that and the .gov pushing low fat high carb from the 1980's on, I can see that it certainly plays a part. It also makes sense that you are totally inundated with sugar all the time, you body (and insulin) simply can't deal with it after a while and boom, you're a diabetic. passes the smell test, makes sense, I'm sure there is more science to it, but that's certainly part of it. (paleo fits in here too)
Frankenfood. Everything is manufactured and made with chemicals (ok everything is a chemical at one point) and made to survive being on shelves (both retail and restaurant) forever. Ever make fresh bread? Lasts about 2 or 3 days before going bad. It takes weeks for store bought bread to go bad, and it was made a week or two before it even hit the store. I read somewhere that a frozen pizza has like 50+ ingredients. Umm, pizza. water, sugar, salt, yeast, flour, tomato's, cheese. Should be like 15 or so.
Fake food. Fraud if you really want to say it. Everything is fraud (and not just food). You're told olive oil is good for you, so you go buy olive oil But it's not what you get. Seafood is a damn joke. less than 50% of what you buy is actually what you are paying for. This book Real Food Fake Food (https://www.amazon.com/Real-Food-Fake-Youre-Eating/dp/1616204214) is damn depressing.
Lack of activity is some, but as we all know, weight is more about diet. Although all these teens who move less than senior citizens do are going to HURT when they are old. So much movement is just about feeling better.
You'll hear portions are huge, but portions are only huge because people eat. Low carb was a eye opener to me, I simply wasn't hungry for the first time in 20 years. Portions are normal because I'm not hungry not because I"m limiting myself. Restaurants wouldn't' make enormous portions if people didn't "need" it to feel full.
Prepared vs. real food is certainly part of it. Growing up I probably went out maybe once a week, probably less and McD's might be a special occasion. By the time i was in my 20's (90's), man, fast food was everywhere, everyone went out 2,3,8 times a week. Kids today (women especially) can barely boil water, much less make anything slightly complex. Didn't learn, never had the need. has to be part of it and goes back to Frankenfood too. Most regular restaurants (esp chains) are simply reheating frozen food that was made in some factory somewhere.
Ending smoking? sounds crazy, but there aren't many fat smokers and EVERYONE used to smoke. And that wasn't so long ago, but it really started going down right about the 1980's, same time that weight began to explode.
Actually the article is based on a book called Real Food/Fake Food
Restaurant Success
This book should do the trick. When I was seriously considering opening a restaurant earlier this year, I read a ton of books on it. This one happened to be the best. And also the Restaurant Bible The first one is more of a general idea of opening a restaurant but a great read. The second one gets extremely specific. I have the restaurant bible barely used if you want a used copy for half price. It is a ridiculously big book, but if you are serious about this then you need it. Let me know and good luck!
Uncommon Grounds: The History of Coffee and How It Transformed Our World
The Coffee House: A Cultural History
The World of Caffeine: The Science and Culture of the World's Most Popular Drug
I'm sure there is more out there.
No, but I've read Managing Ignatius: The Lunacy of Lucky Dogs and Life in New Orleans, a memoir of a guy who worked at Lucky Dogs off and on from high school well into his 40s. I read it back in 1999 - or so Amazon's "You purchased this item on February 20, 1999" banner tells me - but I remember thinking "man, if even half the stuff in this book is true, it's amazing!"
Amazon link
How dare you talk about Jon Hein that way. Have you not seen his new book, its sold like a hundred copies! total.
https://www.amazon.com/Cooking-Textbook-Culinary-Fundamentals-Hospitality/dp/0134441907
Need:
On Cooking: A Textbook of Culinary Fundamentals (6th Edition) (What's New in Culinary & Hospitality) https://www.amazon.com/dp/0134441907/ref=cm_sw_r_cp_apa_uYkZBbF75YEM1
Willing to pay $5
Edit: got the book from Glorious-Fuck
True, but this was something that made it into http://www.amazon.com/dp/0674072936, so there's at least one outside observer who felt it worth mentioning, and not just like some blogger.
https://www.amazon.com/Food-Truck-Handbook-Succeed-Business/dp/1118208811/ref=sm_n_au_dka_US_pr_con_1_2?adId=1118208811&creativeASIN=1118208811&linkId=0f26097b264f1a894d24653f3a9c5871&tag=cityweekly-20&linkCode=w41&ref-refURL=https%3A%2F%2Fwww.cityweekly.net%2Futah%2Fbrewstillery-2018%2FContent&slotNum=0&imprToken=2J16hg8ku2HydYMTBdENXA&adType=smart&adMode=auto&adFormat=grid&impressionTimestamp=1542261089786
There are historians who believe they can prove that the holocaust didn't happen either. Doesn't make that claim any less silly.
This [book] (https://www.amazon.com/Great-Hedge-India-Barrier-Divided/dp/0786708409) is just one example of how those deaths attributed to 'illness' were a direct consequence of greedy policies imposed by a foreign bureaucracy intent on milking maximum wealth from its occupied lands.
$1.45 on amazon
I didn't know squat about squat for a long time but I learned by just trying things out. A group of guys I used to work with would go out once or twice a week and randomly have the bartenders/servers at our favorite place bring us cocktails in the same family (as in, don't go for vodka, then tequila, then bourbon all in the same night). You start to pick on the flavors us the mixers used in the drinks. We'd set a limit of like $20-$30 an outing each so we could actually taste everything still at the end of the night.
Another option is to experiment yourself on your own. It'll be more expensive at first but way cheaper overall. To try out different brands, choose a type of liquor at the package store and grab a couple different brands of minis. If you want to try mixing, look into a bartenders handbook type book.
For tips, tricks, ideas, etc. the internet is your friend. Try reddit subs (/r/cocktails, /r/vodka, /r/bourbon, /r/whiskey, /r/tequila, /r/gin, /r/Drinking etc.) or websites like www.webtender.com and www.bartendersguide.com.