Entity

Time filter

Source Type

New Hyde Park, NY, United States

The Culinary Institute of America is private not-for-profit college specializing in culinary and baking and pastry arts education. Founded in 1946, the college was founded as a vocational institute for returning veterans of World War II. The CIA's primary campus is located in Hyde Park, New York, with branch campuses in St. Helena, California, San Antonio, Texas, and the Republic of Singapore. The college offers traditional associate and bachelor's degrees, and has the world's largest staff of American Culinary Federation Certified Master Chefs. The CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. In addition to professional education, the college also offers recreational classes for non-professionals and branded cookware for home cooks. The college operates student-run restaurants in their three U.S. campuses. Wikipedia.


Diago M.P.,University of La Rioja | Krasnow M.,The Culinary Institute of America | Bubola M.,Institute of Agriculture and Tourism | Millan B.,University of La Rioja | Tardaguila J.,University of La Rioja
American Journal of Enology and Viticulture | Year: 2016

Canopy porosity is an important viticultural factor because canopy gaps favor fruit exposure and air circulation, both of which benefit fruit quality and health. Point quadrat analysis (PQA) is standard for assessing canopy gaps but has limited utility because the method is laborious and time consuming. A new, objective, noninvasive, image-based method was developed and compared with PQA to assess the percent canopy gaps in vineyards with diverse viticultural conditions and grape varieties in New Zealand, Croatia, and Spain. The determination coefficient (R2) of the regressions between the percent gaps using both methods exceeded 0.90 (p < 0.05) at each site, and R2 of the global regression was 0.93 (p < 0.05). The time of day and side of the canopy photographed did not significantly affect the performance of the algorithm. With this new image-based assessment method, canopy management may be optimized to configure a desired amount of canopy gaps and thereby improve fruit quality and health. © 2016 by the American Society for Enology and Viticulture. All rights reserved.


Feeney M.J.,Nutrition and Agriculture Industries | Miller A.M.,The Culinary Institute of America | Roupas P.,CSIRO
Nutrition Today | Year: 2014

Mushrooms are fungi, biologically distinct from plant- and animal-derived foods (fruits, vegetables, grains, dairy, protein [meat, fish, poultry, legumes, nuts, and seeds]) that comprise the US Department of Agriculture food patterns operationalized by consumer-focused MyPlate messages. Although mushrooms provide nutrients found in these food groups, they also have a unique nutrient profile. Classified into food grouping systems by their use as a vegetable, mushrooms' increasing use in main entrées in plant-based diets is growing, supporting consumers' efforts to follow dietary guidance recommendations. Mushrooms' nutrient and culinary characteristics suggest it may be time to reevaluate food groupings and health benefits in the context of 3 separate food kingdoms: plants/botany, animals/zoology, and fungi/mycology. © 2014 Wolters Kluwer Health | Lippincott Williams & Wilkins.


Byrnes N.K.,Pennsylvania State University | Byrnes N.K.,University of California at Davis | Loss C.R.,The Culinary Institute of America | Hayes J.E.,Pennsylvania State University
Food Quality and Preference | Year: 2015

In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task. © 2015 Elsevier Ltd.


Cia

Trademark
The Culinary Institute of America | Date: 2012-09-12

Electric food blenders.


Trademark
The Culinary Institute of America | Date: 2013-07-16

Electric food blenders.

Discover hidden collaborations