by
Wickham, Lesley.
Call Number
ARC 641.5 WIC
Publication Date
1993
Format:
Books
Relevance:
6.1990
by
Jack, Albert.
Call Number
641.3 JAC
Publication Date
2010
Format:
Books
Relevance:
3.2404
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by
Patel, Sonja.
Call Number
641.3384 PAT
Publication Date
2006
Format:
Books
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2.8663
by
Deutsch, Jonathan, 1977-
Call Number
394.12003
Publication Date
2012
Summary
This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world.
Format:
Electronic Resources
Relevance:
2.6827
5.
by
Cornish, Richard.
Call Number
808.066641
Publication Date
2017
Format:
Electronic Resources
Relevance:
2.4498
by
Jack, Albert.
Call Number
641.3 JAC
Publication Date
2011 2010
Summary
Did you know... -the term "hot dog" is believed to have been coined during a baseball game between the Yankees and the Giants in 1901? -calzones get their name from their less-than-glamorous looks: "calzone" means "trouser leg" or "drooping sack" in Italian? -the word "salary" comes from Roman soldiers being paid their wages in salt? -shrimp cocktail became popular in the 1920s as a safe way of "having a cocktail" during Prohibition? -the Cobb salad was invented by Robert H. Cobb-founder of the Brown Derby restaurant chains-who threw the salad together for Sidney Grauman-owner of the Chinese Theatre in Hollywood-as a midnight snack based on ingredients in his refrigerator? In "What Caesar Did For My Salad," historian Albert Jack offers a fascinating look at the unexpected stories, creators, and bizarre origins behind the world's most beloved dishes. Who was Margherita, for instance, and why was the world's most famous pizza named after her? Why do we call our favorite kinds of coffee espresso or cappuccino? Did medieval Turkish soldiers really invent the kebab by threading bits of meat on to their swords and balancing them on top of their campfires? What exactly does horseradish sauce have to do with our equine friends?
Format:
Books
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2.2851
by
Rowe, Laura, author.
Call Number
641.3 ROW
Publication Date
2015
Summary
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food a from its origins to its consumption, weird and wonderful traditions, mealtimes and trends as well as startling, challenging and unusual facts.
Format:
Books
Relevance:
1.5156
by
Gordinier, Jeff, author.
Call Number
926.4 GOR
Publication Date
2019
Summary
This is a mouth-watering memoir of four years with Noma's chef-proprietor Rene Redzepi in search of the world's most thrilling food. Feeling stuck in his life, food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatan jungle, Redzepi and Gordinier seek the perfect taco and the secrets of mole. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
Format:
Books
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1.2604
by
Briggs, Margaret
Call Number
ARC 641.62 BRI
Publication Date
2005
Format:
Books
Relevance:
0.1890
by
Currence, John.
Call Number
641.578
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.1826
by
Wolff, Peggy.
Call Number
641.5977 23
Publication Date
2013
Summary
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities.
Format:
Electronic Resources
Relevance:
0.1601
by
Dabney, Sylvia Williams.
Call Number
641.5753
Publication Date
2018
Summary
Toss the canned stews and moldy sandwiches: Eat well at every meal and enjoy the voyage, whether it's a day trip, overnighter, or long cruise. Boaters with limited space and cramped galleys can eat well and enjoy every meal if they know the tricks acquired by Sylvia Dabney and the boaters she has met over thirty years of cruising. Cooking on a small boat--sail or power--requires special attention few new boaters understand. Here is everything anyone needs to know about creating stunning meals in a small boat galley. This is what really works, time-tested by longtime sailors: recipes and the stories that came with creating them. It is like having a longtime cook along with you: what gadgets, stores, and supplies to have onboard a fully functioning yacht galley--whether it's a 27-foot sailboat or a 60-foot motor cruiser. Readers will also find a comprehensive list of what to bring and how to store it in limited space. Sylvia Dabney is a longtime live-aboard sailor with more than 60,000 offshore miles. She understands the necessity of a well-stored pantry and loves collecting recipes from around the cruising world. The recipes are organized in accessible chapters: Appetizers, Soups & Stews, Salads, Vegetables, Seafood, Chicken, and much, much more.
Format:
Electronic Resources
Relevance:
0.1581
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