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The first history of London to show how immigrants have built, shaped and made a great success of the capital city London is now a global financial and multicultural hub in which over three hundred languages are spoken. But the history of London has always been a history of immigration. Panikos Panayi explores the rich and vibrant story of London– from its founding two millennia ago by Roman invaders, to Jewish and German immigrants in the Victorian period, to the Windrush generation invited from Caribbean countries in the twentieth century. Panayi shows how migration has been fundamental to London’s economic, social, political and cultural development.“br/> Migrant City sheds light on the various ways in which newcomers have shaped London life, acting as cheap labour, contributing to the success of its financial sector, its curry houses, and its football clubs. London’s economy has long been driven by migrants, from earlier continental financiers and more recent European Union citizens. Without immigration, fueled by globalization, Panayi argues, London would not have become the world city it is today.
Accompanying the 2001 exhibition that made its debut at a shop in Oxford Street, London, this title is in effect an inventory of the possessions that were broken down into their component parts during the installation.
In this biography of Gordon Ramsay, Neil Simpson paints a fascinating picture of the man in full, and uncovers the secret tragedies that turned Gordon into one of the most driven, successful and angry men in Britain.
This book is a printed edition of the Special Issue Addressing Food and Nutrition Security in Developed Countries that was published in IJERPH
This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.