by
Floyd, Janet, author.
Call Number
641.3 FLO
Publication Date
2010 2003
Format:
Electronic Resources
Relevance:
3.8645
by
Hughes, Holly.
Call Number
641.3 BES
Publication Date
2015
Format:
Books
Relevance:
2.5203
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by
Hughes, Holly.
Call Number
641.3 BES
Publication Date
2010
Format:
Books
Relevance:
1.9838
by
Nosrat, Samin, editor.
Call Number
641.3 BES
Publication Date
2019
Summary
"Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamouring for seconds.
Format:
Books
Relevance:
1.7398
by
Cognard-Black, Jennifer.
Call Number
641.5
Publication Date
2014
Summary
Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery , the Joy of Cooking , and Mastering the Art of French Cooking . The literary works within each section are an extension of
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Electronic Resources
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