The book delves into the multifaceted concept of disability, examining it through social, political, cultural, religious, and economic perspectives. It critiques the traditional categorization of 'physically-disabled' as shaped by various narratives, including legal, medical, and literary frameworks, highlighting how these contribute to an exclusionary discourse. The exploration aims to challenge and expand the understanding of disability beyond conventional definitions.
INTRODUCTION This chapter will provide a deep insight into Corporate Social Responsibility (CSR) in The hospitality industry in India and the last part will establish the importance of CSR in the hospitality industry. 1.2 CORPORATE SOCIAL RESPONSIBILITY 1.2.1 Origin and Development The concept of CSR was first used in Barnard's book "Functions of Managers" published by Harvard University Press, Cambridge in 1938. Later, other writers used CSR in different forms." CSR analyzes the cultural, legal, political, social and physical facets of the world" has been evolving in recent times and has created an ethical edifice for various factors to be accountable for their corporate responsibility and their subsequent effect on the global climate in which they function and work.
Experience a culinary journey through diverse cultures and regions as you explore the rich history and variety of curries from around the world. This book invites readers to discover unique recipes, cooking techniques, and the cultural significance of curry in different cuisines. Each chapter highlights a specific region, offering insights into local ingredients and flavors, making it a perfect guide for both novice cooks and seasoned chefs eager to expand their culinary repertoire.
New edition of this ultimate cookbook for curry-lovers Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home.Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow.You'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear. Tried and tested by experts using readily available ingredients and exquisite flavours - red hot results are guaranteed every time.
Talks about fragrant dishes from 18 regions including India, Thailand, Vietnam and Indonesia. This work teaches how to make authentic dishes like Thai green jungle curry, chicken makhani from old Delhi, perfumed pasanda from Pakistan and South African bunny chow. It reveals which ingredients make each dish special.