by
Brillat-Savarin, Jean Anthelme.
Call Number
641.013 BRI
Publication Date
2012
Summary
A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
Format:
Electronic Resources
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4.2678
by
Chang, Ginger, 1949-
Call Number
ARC 642.5 CHA
Publication Date
2024 2023 2022 2021 2020
Format:
Books
Relevance:
2.5000
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by
Yazicioğlu, İrfan.
Call Number
641.013
Publication Date
2023
Summary
This book focuses on scientific studies on the place and importance of gastronomy in tourism. The book is a study that includes practices on sustainable gastronomy, the evaluation of local foods for tourism purposes, and the relationship between tourism-gastronomy-accommodation.
Format:
Electronic Resources
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2.5000
by
Nishinari, Katsuyoshi, editor.
Call Number
641.3 TEX
Publication Date
2020
Format:
Electronic Resources
Relevance:
2.5000
by
Galanakis, Charis M., author.
Call Number
664
Publication Date
2020
Format:
Electronic Resources
Relevance:
2.5000
by
McGee, Harold, author.
Call Number
641.013 MCG
Publication Date
2020
Summary
What is smell? How does it work? And why is it so important? Harold McGee, award-wining author and leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. Dive in!
Format:
Books
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2.5000
by
Adrià, Ferran, author.
Call Number
641.5 WHA
Publication Date
2020
Format:
Regular print
Relevance:
2.5000
by
Kowalczyk, Andrzej.
Call Number
641.013
Publication Date
2020
Format:
Electronic Resources
Relevance:
2.5000
by
Dixit, Saurabh Kumar, 1979- editor.
Call Number
641.013 ROU
Publication Date
2019
Format:
Electronic Resources
Relevance:
2.5000
by
Wilson, Bee, author.
Call Number
641.013 WIL
Publication Date
2019
Summary
"In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in."--
Format:
Books
Relevance:
2.5000
11.
by
Sweeney, Kevin W., 1945- author.
Call Number
641.013 SWE
Publication Date
2018
Format:
Electronic Resources
Relevance:
2.5000
by
Spence, Charles, author.
Call Number
641.013 SPE
Publication Date
2017
Format:
Books
Relevance:
2.5000
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