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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. This book is about the art of the hospitality industry, from food pairing to service. Readers will learn about the basics of of good kitchen, how trends play a part in business, and food safety in restaurants. The book also discusses important figures like Brillat-Savarin, trends like gastronomy and raw foodism, and the simplicity of staple foods. Project Webster represents a new publishing paradigm, allowing disparate content sources to be curated into cohesive, relevant, and informative books. To date, this content has been curated from Wikipedia articles and images under Creative Commons licensing, although as Project Webster continues to increase in scope and dimension, more licensed and public domain content is being added. We believe books such as this represent a new and exciting lexicon in the sharing of human knowledge.
