Updates

25 Jan modified on 28 Jan

The Home page has been rewritten.  The outcome of the lecture on 24 January will be a new and very-mini-website geared to your situation.  The majority of  the semantic aspects do not apply at this stage and if semantic aspects are seen of importance, they can be looked at much later in the module.  The new site will lead to the "The Types of Cuisine" page http://www.gastronomyafharrison.co.uk/page360.php 

When looking at that page:

1

Ignore

"Then there are time-zone versions such as Medievel cuisine, moderne and nouvelle.  At least the last of these is only apparently time-zoned.  Discuss." 

2

Consider the first list of cuisine types.  You have an easy way of finding out about the ones in blue text.  If you have no success, just email me - Prof.AFHarrison@dsl.pipex.com

Ignore the second list and the related comment on "Sandwiches Cuisine".

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On 19 Jan, I said:

"I will begin the lecture by asking you if you have been watching the Michel Roux programme "Service" on BBC 2.  One emphasis is the highest standard of service to the customer."

Half a dozen or so young people were chosen for an eight-week training course.  Watch them in action on Wednesday at 8pm on BBC 2.

Once we started talking yesterday, I realised that mention of the programme would be a distraction.

 

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21 Jan

A new page has been added - "The Lecture"  http://semanticcuisine.yolasite.com/the-lecture.php

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19 Jan

The original paper as published has been added here http://www.gastronomyafharrison.co.uk/page57.php Go to the "Students" page for more info http://semanticcuisine.yolasite.com/for-students.php

Readers in S E Wales are reminded that they can decide the content of the lecture.   http://semanticcuisine.yolasite.com/for-students.php

I will begin by asking you if you have been watching the Michel Roux programme "Service" on BBC 2.  One emphasis is the highest standard of service to the customer.  You are my customers and I don't know what you are ordering from the menu. 

Readers in S E Wales are also reminded that there are other more general readers and the pages are written for them too.

Alan Harrison 

http://www.gastronomyafharrison.co.uk/page7.php