Publications list
 

The most recent publications are here.  

We now go to the first one and so on.
 

Selling the Menu – Style Comes First!

Caterer and Hotelkeeper: Vol 168, No.3, 12th May 1978


Staff Development in Catering Education

HCIMA* Journal: No. 88, April 1979

(* Hotel, Catering and Institutional Management Association at the time. Since then, the I = International.)

http://www.gastronomyafharrison.co.uk/page234.php
 

An Outline of the ‘Process Approach’ to the Catering Curriculum

Conference Report 14, Jordanhill College of Education, Glasgow: April 1979


Towards the Systematic Evaluation of Convenience Foods

HCIMA Journal: No. 94, October 1979

http://www.gastronomyafharrison.co.uk/page76.php

It is in the book - Gastronomy - see etext in side panel and the  "Using etexts" page 

Professionalism, Bought, Caught or Taught?

Hospitality*: No. 7, July 1980

(* Revised title of HCIMA journal)


 http://www.gastronomyafharrison.co.uk/page275.php

Gastronomy (280 page text book)

New Horizon, March 1982

in etext format via the side panel

first - http://www.gastronomyafharrison.co.uk/page266.php 

then - http://www.avrf23.dsl.pipex.com/Gastronomy.pdf



The Scottish Diet - There is more to Scots Fare than Oatmeal

Scottish Catering News (monthly series) March to July 1982

http://theresmoretoscottish.blogspot.com/
 

Ale an ‘A’ thing: A Review

Scottish Council for Museums and Galleries, News-sheet, April 1982


Some Aspects of the Lead-up to “The New Training Initiative”
and Issues Relating to its Implementation

Conference Paper - Department of Education, University of Edinburgh, June 1982


Food Education and School Meals… Are they on separate tables?

Nutrition and Food Science: No. 80, January/February 1983

http://www.gastronomyafharrison.co.uk/page243.php


Educational Catering’s Failure to Cater for Health Education s

Nutrition and Health: Vol. 2, April 1983

http://www.gastronomyafharrison.co.uk/page242.php


Making Sense of Cuisine: From Culinary Triangle to Pyramid using Lehrer’s Tetrahedron as a Stepping Stone

Anthropological Linguistics: Summer 1983
 

If you are in an academic institution which subscribes, or wants to subscribe to this source, you can find the full paper at

http://www.jstor.org/pss/30027668

If not, go to http://www.gastronomyafharrison.co.uk/page255.php


Delegated Food Education 

Paper presented at the Fifth Home Economics Research Conference at the University of Cardiff
September 1983

 http://www.gastronomyafharrison.co.uk/page244.php

Hotelympia Preview: What to look for at this ‘shop window’ event

Nutrition and Food Science: No. 86, January/February 1984

 

‘We Dinnae Like Pork, Y’ken?’ 

Nutrition and Food Science: No. 87, March/April 1984

 http://theaversionassertion.blogspot.com/

Oats: ‘A grain which is England is generally given to horses,
but in Scotland supports the people.’

Nutrition and Food Science: No. 88, May/June 1984

Negotiating the Curriculum

NATFHE Journal, May/June 1984

(National Association of Teachers in Further and Higher Education)


 http://www.gastronomyafharrison.co.uk/page270.php

The Gastronomy of Haggis and Kail 

Nutrition and Food Science: No. 89, July/August 1984

http://haggisandkail.blogspot.com/
 

A Career in Hotel and Catering

School Leaver: Vol. 14, No. 7, Summer Issue 1984

http://www.gastronomyafharrison.co.uk/page274.php 

A ‘Caring Career’: How to get into the world of community care

School Leaver; Vol. 15, No. 3, January 1985

Making Sense of Cuisine

Food and Cookery Review: Vol. 51, No. 6, January 1985

Home Economics: A Subject by Any Other Name?

Seventh Home Economics Research Conference, September 1985, Roehampton, London

http://www.gastronomyafharrison.co.uk/page241.php
 

An Index of Key Terms

(for E324 Post-Graduate Course - Management in Post-Compulsory Education)

Open University, August 1986 (with J Bell and I McNay)

Are We Really What We Eat?: The Thinker’s Book of Food

Weavers Press Publishing, Zennor, Cornwall, 1986, 112 pages

 See  the  "Using etexts" page http://www.gastronomyafharrison.co.uk/page266.php 

 then  the "Are We Really - etext"  in the side panel or click 

 http://www.avrf23.dsl.pipex.com/Are_we_what_we_eat.pdf



The Lucerne Pipe Band

Piping Times - Royal Scottish Pipe Band Asociation, May 1993

In Progress - A

The Haggis and Other Stories: A History of Scottish Food and Hospitality
.
see the top navigation panel Haggis.

This book considers an extensive model of hospitality; the development of civilization in the food context:

    the social control exerted by Scottish land owners on the food chain

    the conditions this engendered

    the somewhat contrived Scottish gastronomic heritage.


In progress - B

I have recently finished "Education Across the Board" [click here for an outline] and "Health Education and Food" text books which I will place on the internet in due course. There is to be an outline of the second of these books here first.
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