Papers by Randall McNamara
Dissertation, 2012
The researcher designed this mixed-methods dissertation to delve further into the definition of p... more The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of culinary arts. Culinary educators convey shared values and ideals of behavior, yet they hold varying definitions and standards of professionalism. The writer surveyed members of professional hospitality associations to obtain their perceptions regarding which professional attributes that cooks and chefs best exemplify in the restaurant industry and which areas of professionalism need the most improvement. This exploratory study categorized critical areas for improvement of professionalism standards within the hospitality industry based upon quantitative and qualitative data. The research makes recommendations for specific training in the workplace and in the culinary classroom to address the current inadequacies of professional values, attitudes, or behaviors.
Dublin Gastronomy Symposium, 2022
This work reviews aspects of the disappearing
Uyghur foodways since the founding of the People’s
... more This work reviews aspects of the disappearing
Uyghur foodways since the founding of the People’s
Republic of China in 1949 due to migrations,
modernization, and now, cultural genocide. Turkic
interconnections of culture, trade, and resettlement
through the centuries mesh tightly with the Symposium
theme of food and movement. The article holds no pretense
to exhaustively catalog Uyghur foods or dishes as they can
vary greatly within China and even more so throughout
the Uyghur communities abroad. The author spent
countless time cooking in kitchens and courtyards along
the Silk Road in Central Asia and much of the information
in the article is based on personal participation and
observation. The purpose of this article is to review the
historical reasons why the Uyghur diaspora is unusually
subdued in their cultural gatherings abroad. It also
proposes a global platform for digitally sharing Uyghur
foodways and cooking. Fearing for the safety of relatives in
Xinjiang or for personal reprisals against them by the
government of China, many Uyghurs are resigned to silent
support for cultural projects and focus on keeping
traditions alive privately only in their homes and within
tight communities.
Food Cultures of the World Encyclopedia, 2011
contributions. Most recently, one hundred and fifty years of Russian control and fifty years of i... more contributions. Most recently, one hundred and fifty years of Russian control and fifty years of intensive Chinese subjugation of the region have considerably altered the foodways. The varied Central Asian cuisine formed the foundation of cookery in modern-day Turkey, which is fond of claiming rank alongside France and China as the world's top three finest national cuisines. The geography of the region, however, did not favor the formation of mighty states in Central Asia. Instead, the mountain, steppe, and desert divided people into two lifestyles-scattered settlements in river valleys and oases on the one hand, and nomadic pastoralists on the other. The swath of territory along the Silk Road, the network of exchange routes linking Asia and Europe, form the heart of Central Asia, more specifically Uzbekistan, with its fabled cities of Samarqand and Bukhara. Transoxiana was the name for this portion of Central Asia, roughly corresponding to modern-day Uzbekistan and southwest Kazakstan. It is the dry, yet fertile region between the Amu Darya (Oxus-Greek) and Syr Darya (Jaxartes) rivers. After the Arab conquest of this area, it became known as Mā-warā-'n-nahr, or the Land beyond the River. Merchants, ambassadors, and pilgrims plied the routes in search of profit, alliance, and salvation. Man's eternal quest for the exotic was partially sated by the foodstuffs, spices, medicinal herbs, aromatics, precious metals, textiles, and jewels that flowed east and west. Chinese silk, the most valued of these long-distance luxuries, first reached Rome at the time of Christ. The Silk Road remained a viable trade highway until the age of exploration in the 15 th century AD, when sea routes made overland options less profitable. [INSERT MAP OF CENTRAL ASIA/SILKROAD] Commonalities of Central Asian Cuisine Food studies in Central Asia traverse geographical and cultural boundaries, follow the diffusion of foodstuffs, and examine the influences and contributions of Chinese, Iranian, Arabic, Indian, Mongol, Ottoman, and Russian cultures, as well as the CULINARY IMPACT OF nomadic and sedentary civilizations. Trying to define Central Asian cuisine can prove as elusive as identifying the boundaries of the area itself. From Xian (the starting point for the Silk Road in China) to Istanbul on the threshold of Europe, the variety of dishes gradually diverges from one region to the next. Yet, the similarities are more striking than the differences. Hospitality symbolized in the dastarkhan, or great spread, is foremost among the common culinary cultural traits. Sometimes translated as tablecloth, it refers to the prolific assortment of prepared dishes laid out for the honored guest. Uzbeks say "mehmon otanda ulug" (the guest is greater than the father) and they take it quite literally. The guest is given the best and the most, sometimes even to the detriment of host's financial well-being. The region as a cultural crossroads contributed to the richness and assortment of the cuisine. Numerous groups and cultures borrowed from and contributed to the dastarkhan. During Soviet times, migrations of Tatars, Koreans, Uighurs, Dungans, Slavs, and Germans to the region added further cultural impact. The result is a rich combination of dishes, customs, and presentation styles where one can scarcely disentangle the contributions of the rulers and the ruled. The ancient eastern hospitality, the ritual of the dastarkhan, flatbread, lamb, and cumin unite this area and its immense collection of traditions and produce. These items also set Central Asian cuisine apart from Chinese, Indian, and European fare.
Food Cultures of the World Encyclopedia
The SAGE Encyclopedia of Food Issues, 2013
A chef, in essence, is a craftsman, an artisan, and a leader. Roughly 100,000 chefs and head cook... more A chef, in essence, is a craftsman, an artisan, and a leader. Roughly 100,000 chefs and head cooks work in an industry with approximately 1 million food service establishments in the United States. A restaurant chef is generally the head cook who plans menus and prepares meals. While cooking is the core competency of a chef, the required skills and knowledge for the position range widely. Chefs and head cooks acquire their knowledge and skills through a combination of work experience, on-the-job training, apprenticeship, and formal culinary schooling. All chefs are cooks, but not every cook is a chef, which implies a greater depth of experience, business knowledge, and authority. Chefs also work in an environment quite different from other professions, with a host of issues that many other white-collar jobs lack. Heat, cramped workspace, unskilled entry-level labor, sanitation, and safety are some of the factors that distinguish the restaurant kitchen from other occupations. Most food service businesses exist for entertainment and pleasure.
Oxford Companion to Sweets, 2014
Accreditation serves as a mark of quality assurance for educational institutions. Accrediting bod... more Accreditation serves as a mark of quality assurance for educational institutions. Accrediting bodies attempt to both limit the number of new entrants and protect the consumer-echoing a similar role played by early service guilds for bakers, brewers, and cooks in medieval Europe. Accrediting agencies are non-governmental, private educational associations that use peer review to define and uphold criteria for meeting basic standards of quality. "Quality" is measured against each institution's stated mission and objective. More importantly for students and colleges, accreditation also provides access to federal monies in the form of grants and loans used by students for tuition, fees, and other expenses. The ultimate goal of accreditation is to prove and improve institutional effectiveness. In return for an accreditation endorsement, a school voluntarily holds itself accountable for the quality of its education and student services.
The SAGE Encyclopedia of Food Issues, 2013
Oxford Companion to Sweets, 2014
Due to a unique confluence of governmental and cultural factors in the US, professional baking an... more Due to a unique confluence of governmental and cultural factors in the US, professional baking and pastry (B&P) programs assumed their current form during the second half of the 20th century. Today, bakers and pastry chefs commonly learn their craft through on-the-job training, apprenticeships, and culinary schools. Although certificates and degrees are not required to work in the industry, a formal culinary education has become the preferred method for jump-starting or advancing a culinary career.
Oxford Encyclopedia of Food and Drink in America (2e), 2012
Atlanta, founded in 1825, is a city of contrasts and incongruities. Reflecting the city’s identit... more Atlanta, founded in 1825, is a city of contrasts and incongruities. Reflecting the city’s identity as a symbol of the New South and a Global Getaway, Atlanta offers outstanding Southern and international cuisine. Fast food also forms a major part of its culinary identity, considering the number of outlets and the amount of sales that they generate in the city. From its inception, local business leaders and politicians have promoted Atlanta as an ideal site for conventions, tourism, and travel. In less than 200 years, the town has developed rapidly from a frontier railway outpost to a world alpha city. A combination of factors, including transportation, geographical location, demographics, commerce, and hospitality have contributed to Atlanta’s inimitable culinary culture and history. Blessed with more than 10 million acres of surrounding farmland within Georgia, the capital city echoes the state’s natural bounty in the eating establishments that range from down-home diners and cafes, to exceptional fine dining, modern farm-to-table restaurants, and finally to the new trend of neighborhood food trucks.
Culinary Biographies, 2006
Culinary Biographies, 2006
Culinary Biographies, 2006
Techniques Magazine, 2015
Prandial Post, 2006
The IACP Food History Special Interest Committee serves as a resource and support system for food... more The IACP Food History Special Interest Committee serves as a resource and support system for food professionals working in the field of food history. Its mission is to encourage inquisitiveness, treasure and respect our food heritage, and help this member segment achieve and sustain success at all levels of their careers through education, information and peer contacts in an ethical, responsible and professional climate.
Books by Randall McNamara
Turkish tastes: A culinary reference on Türkiye's amazing ingredients. 2nd ed., 2024
This book includes an overview of Turkish food products and some of
the primary export categories... more This book includes an overview of Turkish food products and some of
the primary export categories. It also reviews individual products for
commercial or industry application, provides numerous recipes from
global cuisines using Turkish foodstuffs, and notes health benefits and
nutrition based on the Mediterranean diet.
Food Culture Around the World, 2005
Russia and the newly independent states of Central Asia are struggling to reassert or create nati... more Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but this book brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights.
Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights.
After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.
Applied Dissertation, Nova Southeastern University, 2012
The researcher designed this mixed-methods dissertation to delve further into the definition of p... more The researcher designed this mixed-methods dissertation to delve further into the definition of professionalism for cooks and chefs within the culinary arts industry. The researcher also explored the process of professionalization (i.e., the process by which members attempt to transform their occupation into a profession) within the field of culinary arts.
Culinary educators convey shared values and ideals of behavior, yet they hold varying definitions and standards of professionalism. The writer surveyed members of professional hospitality associations to obtain their perceptions regarding which professional attributes that cooks and chefs best exemplify in the restaurant industry and which areas of professionalism need the most improvement.
This exploratory study categorized critical areas for improvement of professionalism standards within the hospitality industry based upon quantitative and qualitative data. The research makes recommendations for specific training in the workplace and in the culinary classroom to address the current inadequacies of professional values, attitudes, or behaviors.
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Papers by Randall McNamara
Uyghur foodways since the founding of the People’s
Republic of China in 1949 due to migrations,
modernization, and now, cultural genocide. Turkic
interconnections of culture, trade, and resettlement
through the centuries mesh tightly with the Symposium
theme of food and movement. The article holds no pretense
to exhaustively catalog Uyghur foods or dishes as they can
vary greatly within China and even more so throughout
the Uyghur communities abroad. The author spent
countless time cooking in kitchens and courtyards along
the Silk Road in Central Asia and much of the information
in the article is based on personal participation and
observation. The purpose of this article is to review the
historical reasons why the Uyghur diaspora is unusually
subdued in their cultural gatherings abroad. It also
proposes a global platform for digitally sharing Uyghur
foodways and cooking. Fearing for the safety of relatives in
Xinjiang or for personal reprisals against them by the
government of China, many Uyghurs are resigned to silent
support for cultural projects and focus on keeping
traditions alive privately only in their homes and within
tight communities.
Books by Randall McNamara
the primary export categories. It also reviews individual products for
commercial or industry application, provides numerous recipes from
global cuisines using Turkish foodstuffs, and notes health benefits and
nutrition based on the Mediterranean diet.
Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights.
After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.
Culinary educators convey shared values and ideals of behavior, yet they hold varying definitions and standards of professionalism. The writer surveyed members of professional hospitality associations to obtain their perceptions regarding which professional attributes that cooks and chefs best exemplify in the restaurant industry and which areas of professionalism need the most improvement.
This exploratory study categorized critical areas for improvement of professionalism standards within the hospitality industry based upon quantitative and qualitative data. The research makes recommendations for specific training in the workplace and in the culinary classroom to address the current inadequacies of professional values, attitudes, or behaviors.
Uyghur foodways since the founding of the People’s
Republic of China in 1949 due to migrations,
modernization, and now, cultural genocide. Turkic
interconnections of culture, trade, and resettlement
through the centuries mesh tightly with the Symposium
theme of food and movement. The article holds no pretense
to exhaustively catalog Uyghur foods or dishes as they can
vary greatly within China and even more so throughout
the Uyghur communities abroad. The author spent
countless time cooking in kitchens and courtyards along
the Silk Road in Central Asia and much of the information
in the article is based on personal participation and
observation. The purpose of this article is to review the
historical reasons why the Uyghur diaspora is unusually
subdued in their cultural gatherings abroad. It also
proposes a global platform for digitally sharing Uyghur
foodways and cooking. Fearing for the safety of relatives in
Xinjiang or for personal reprisals against them by the
government of China, many Uyghurs are resigned to silent
support for cultural projects and focus on keeping
traditions alive privately only in their homes and within
tight communities.
the primary export categories. It also reviews individual products for
commercial or industry application, provides numerous recipes from
global cuisines using Turkish foodstuffs, and notes health benefits and
nutrition based on the Mediterranean diet.
Russia and the newly independent states of Central Asia are struggling to reassert or create national identities and are receiving fresh attention from the West. After decades of oblivion, the vast Eurasian continent is once again divulging its intense cultural heritage and foodways to the international community. The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia brilliantly distills the main elements of contemporary cuisine and food-related customs for students and foodies. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, non (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights.
After centuries of contact and conflict among peoples of Eurasia, Russian and Central Asian cuisines and culinary cultures have much in common. To understand one, the other must be considered as well. Russia and Central Asia cuisines share many ingredients, dishes, and customs. This volume strives to emphasize the evolving and multifaceted nature of the food cultures. Readers will be able to appreciate the ingredients, cooking methods, and traditions that make up the Eurasian foodways.
Culinary educators convey shared values and ideals of behavior, yet they hold varying definitions and standards of professionalism. The writer surveyed members of professional hospitality associations to obtain their perceptions regarding which professional attributes that cooks and chefs best exemplify in the restaurant industry and which areas of professionalism need the most improvement.
This exploratory study categorized critical areas for improvement of professionalism standards within the hospitality industry based upon quantitative and qualitative data. The research makes recommendations for specific training in the workplace and in the culinary classroom to address the current inadequacies of professional values, attitudes, or behaviors.