Digital Marketing and Celebrity Chef Branding expert Mark Garcia shares hard-won advice and real life examples on how chefs, restaurateurs and food-service professionals can connect and engage with customers, so that they can dominate their competitive marketplace. In his passionate, streetwise style, Chef Mark Garcia’s mission is to strengthen the positioning and messaging of chefs, restaurateurs and food-service professionals by training them on best practices and techniques that lead to profitable digital marketing campaigns and promotions. With the massive proliferation and constant evolvement of digital, social and mobile media platforms in the past few years, the winning recipe of content and engagement is different now. Yes, one must still have tremendous cooking talent, serve their customers flawlessly and provide value to the marketplace, but no entrepreneur, brand manager or corporation can deny the power and intimacy of digital marketing. In the end, it’s all about how you engage and serve your customers and potential customers. As a culinary professional, foodie or entrepreneur, your perspective and experiences have greater importance and market value than you probably ever dreamed. You can make a difference in the world. One of the best ways to do that is to learn how to harness the power of the New Digital Economy In How To Become A Rock Star Chef, legendary trainer Chef Mark Garcia gives you a peek behind the kitchen door into the New Digital Economy and reveals a simple 11-Step plan on how chefs, restaurateurs and food-service professionals can strategically position themselves, their brands or their services in the digital marketplace and significantly increase their bottom line.

Food nourishes the body, but our relationship with food extends far beyond our need for survival. Food choices not only express our personal tastes but also communicate a range of beliefs, values, affiliations and aspirations—sometimes to the exclusion of others. In the media sphere, the enormous amount of food-related advice provided by government agencies, advocacy groups, diet books, and so on compete with efforts on the part of the food industry to sell their product and to respond to a consumer-driven desire for convenience. As a result, the topic of food has grown fraught, engendering sometimes acrimonious debates about what we should eat, and why. By examining topics such as the values embedded in food marketing, the locavore movement, food tourism, dinner parties, food bank donations, the moral panic surrounding obesity, food crises, and fears about food safety, the contributors to this volume paint a rich, and sometimes unsettling portrait of how food is represented, regulated, and consumed in Canada. With chapters from leading scholars such as Ken Albala, Harvey Levenstein, Stephen Kline and Valerie Tarasuk, the volume also includes contributions from “food insiders”—bestselling cookbook author and food editor Elizabeth Baird and veteran restaurant reviewer John Gilchrist. The result is a timely and thought-provoking look at food as a system of communication through which Canadians articulate cultural identity, personal values, and social distinction. Contributors include Ken Albala, Elizabeth Baird, Jacqueline Botterill, Rebecca Carruthers Den Hoed, Catherine Carstairs, Nathalie Cooke, Pierre Desrochers, Josh Greenberg, Stephen Kline, Jordan Lebel, Harvey Levenstein, Wayne McCready, Irina Mihalache, Eric Pateman, Rod Phillips, Sheilagh Quaile, Melanie Rock, Paige Schell, and Valerie Tarasuk.

The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from the pre-colonial era to the present day. By broadly incorporating the latest food studies research, the book explores the major advances that have taken place in the past few decades in this crucial field. The volume is composed of four parts. The first part explores the significant developments in US food history in one of five time periods to situate the topical and thematic chapters to follow. The second part examines the key ingredients in the American diet throughout time, allowing authors to analyze many of these foods as items that originated in or dramatically impacted the Americas as a whole, and not just the United States. The third part focuses on how these ingredients have been transformed into foods identified with the American diet, and on how Americans have produced and presented these foods over the last four centuries. The final section explores how food practices are a means of embodying ideas about identity, showing how food choices, preferences, and stereotypes have been used to create and maintain ideas of difference. Including essays on all the key topics and issues, The Routledge History of American Foodways comprises work from a leading group of scholars and presents a comprehensive survey of the current state of the field. It will be essential reading for all those interested in the history of food in American culture.

**Selected for Doody's Core Titles® 2024 with "Essential Purchase" designation in Occupational Therapy** The number one book in pediatric OT is back! Focusing on children from infancy to adolescence, Case-Smith's Occupational Therapy for Children and Adolescents, 8th Edition provides comprehensive, full-color coverage of pediatric conditions and treatment techniques in all settings. Its emphasis on application of evidence-based practice includes: eight new chapters, a focus on clinical reasoning, updated references, research notes, and explanations of the evidentiary basis for specific interventions. Coverage of new research and theories, new techniques, and current trends, with additional case studies, keeps you in-step with the latest advances in the field. Developmental milestone tables serve as a quick reference throughout the book! - Full-color, contemporary design throughout text includes high-quality photos and illustrations. - Case-based video clips on the Evolve website demonstrate important concepts and rehabilitation techniques. - Research Notes boxes and evidence-based summary tables help you learn to interpret evidence and strengthen clinical decision-making skills. - Coverage of OT for children from infancy through adolescence includes the latest research, techniques and trends. - Case studies help you apply concepts to actual situations you may encounter in practice. - Learning objectives indicate what you will be learning in each chapter and serve as checkpoints when studying for examinations. - A glossary makes it easy for you to look up key terms. - NEW! Eight completely new chapters cover Theory and Practice Models for Occupational Therapy With Children, Development of Occupations and Skills From Infancy Through Adolescence, Therapeutic Use of Self, Observational Assessment and Activity Analysis, Evaluation Interpretation, and Goal Writing, Documenting Outcomes, Neonatal Intensive Care Unit, and Vision Impairment. - NEW! A focus on theory and principles Practice Models promote clinical reasoning. - NEW! Emphasis on application of theory and frames of reference in practice appear throughout chapters in book. - NEW! Developmental milestone tables serve as quick reference guides. - NEW! Online materials included to help facilitate your understanding of what's covered in the text. - NEW! Textbook is organized into six sections to fully describe the occupational therapy process and follow OTPF.

Roger McManus, a battle-scarred, veteran entrepreneur, teams up with Chef Mark Garcia to develop an entirely different perspective on the subject of restaurant ownership. Entrepreneurial Insanity in the Restaurant Business challenges the reader to keep the art of cooking and food design in perspective, but to get real about the business of selling food! The ideas in this book will forever change how the motivated restaurateur will view his or her profession -- and life. The concept behind the Entrepreneurial Insanity series rests on that premise; love what you do, but work toward having a life and a business that are separate entities. Chances are very good that someday these two entities will want (or need) to take divergent paths. Mark and Roger have created a book that makes the distinction between owning a restaurant and owning a business asset very clear. It is the difference between owning a small business and being an entrepreneur! This book lays out the case for, and the strategy by which, professional restaurateurs can grow their business and their freedom.

The twelfth annual edition of this classic food writing anthology an excellent collection that evokes respect for and fascination with eating. "Publishers Weekly ""

This cutting-edge textbook examines contemporary media business models in the context of Artificial Intelligence (AI) and digital transformation. AI has dramatically impacted media production and distribution, from recommendation engines to synthetic humans, from video-to-text tools to natural language models. "AI is really the change agent of the media industry," answered a natural language generation model when AI was ‘asked’ about the subject of this book. "It will open incredible opportunities." This book seeks to explore them. The media is examined through four sections. ‘Principles’ maps business models and the key tools of AI. ‘Platforms’ covers distribution channels in Games, Streamers, Social Networks, Broadcast and Digital Publishing. ‘Producers’ covers the engines of content-making, including Scripted, Entertainment, Factual, Content Marketing, Creators and Music. Finally, ‘Pioneers’ covers emerging sectors of Podcasting, Esports, the Metaverse and other AI-driven developments. Then in each chapter, a standard value creation model is applied, mapping a single sector through development, production, distribution and monetisation. Diverse case studies are analysed from India, Nigeria, South Korea, South Africa, France, the Netherlands, the US, the UK, Denmark and China – around creative entrepreneurship, revenue models, profit drivers, rights and emerging AI tools. Questions are provided for each case, whilst chapter summaries cement learning. Applied and technology-focused, this text offers core reading for advanced undergraduate and postgraduates studying Media Management – or the relationship between Entertainment, Media and Technology. Online resources include chapter-by-chapter PowerPoint slides and an Instructor’s Manual with further exercises and case studies.