by
Goody, Jack.
Call Number
394.12 GOO
Publication Date
1982
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/cam028/81017035.html
Publisher description http://www.loc.gov/catdir/description/cam022/81017035.html
Publisher description http://www.loc.gov/catdir/description/cam022/81017035.html
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5.5133
by
Goody, Jack
Call Number
641.5 GOO
Publication Date
1982
Format:
Books
Relevance:
4.2863
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by
Kaufmann, Jean-Claude, 1948-
Call Number
394.12 KAU
Publication Date
2010
Format:
Books
Relevance:
4.1957
by
Danforth, Randi
Call Number
641.5973 DAN
Publication Date
1998
Format:
Books
Relevance:
3.2967
5.
by
Oxford Symposium on Food & Cookery (2001 : Saint Antony's College (University of Oxford)
Call Number
641.3 OXF
Publication Date
2002
Format:
Books
Relevance:
1.5392
by
Cooper, Leon N. (Leon Neil), 1930- author.
Call Number
303.483 23
Publication Date
2014
Summary
"Does science have limits? Where does order come from? Can we understand consciousness? Written by Nobel Laureate Leon N. Cooper, this book places pressing scientific questions in the broader context of how they relate to human experience. Widely considered to be a highly original thinker, Cooper has written and given talks on a large variety of subjects, ranging from the relationship between art and science, possible limits of science, to the relevance of the Turing Test. These essays and talks have been brought together for the first time in this fascinating book, giving readers an opportunity to experience Cooper's unique perspective on a range of subjects. Tackling a diverse spectrum of topics, from the conflict of faith and science to whether understanding neural networks could lead to machines that think like humans, this book will captivate anyone interested in the interaction of science with society"--
Format:
Electronic Resources
Relevance:
0.3155
by
Simon, André Louis, 1877-1970.
Call Number
ARC 641.3 SIM
Publication Date
1949
Format:
Books
Relevance:
0.3128
by
Dunn, Margaret.
Call Number
641.5 DUN
Publication Date
2008
Summary
"A nostalgic recreation of a 1970s classic which embraces the time honoured practice of collecting and exchanging recipes, Mrs Harveys Sister-in-Law and Other Tasty Dishes is a social history of food. Writer, historian, diplomats wife and hostess, Margaret Dunn has travelled the world with her handmade recipe journal, and it is brought to life in this beautifully presented recipe book."--Provided by publisher.
Format:
Books
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0.2652
by
Cooper, Janet, author.
Call Number
372.6 23
Publication Date
2013 2010
Summary
A comprehensive and practical guide to creating a communication friendly setting and improving young children's speaking and listening skills. This easy-to-read title offers expert advice on: delivering high-quality language provision for babies, toddlers and young children, creating a communication friendly environment and observing listening and speaking skills, what children should be attaining at different stages, including the under-threes.
Format:
Electronic Resources
Relevance:
0.1966
by
Heine, Peter.
Call Number
394.120956 HEI
Publication Date
2004
Summary
"The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters."--BOOK JACKET.
Format:
Books
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0.1875
by
Hauck-Lawson, Annie.
Call Number
394.1209747 GAS
Publication Date
2008
Summary
"An irresistible sampling of the city's rich food heritage, Gastrapolis explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and sketches a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and present colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat."--BOOK JACKET.
Format:
Books
Relevance:
0.1819
by
Cooper, Andrew, 1953 May 21-
Call Number
361.6501 22
Publication Date
2005
Summary
Which "forms of feeling" are facilitated and which discouraged within the cultures and structures of modern state welfare? This book illuminates the social and psychic dynamics of these new public cultures of welfare, locating them in relation to our understanding of borderline states of mind in individuals, organizations and society. Part of the Tavistock Clinic Series.
Format:
Electronic Resources
Relevance:
0.1721
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