by
Deegan, Marilyn.
Call Number
025.840285 22
Publication Date
2006
Format:
Electronic Resources
Relevance:
114682.8750
by
Brown, Adrian, 1969-
Call Number
025.84 22
Publication Date
2013
Format:
Electronic Resources
Relevance:
101653.5625
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by
Kahn, Miriam (Miriam B.), Author.
Call Number
025.82 22
Publication Date
2004
Format:
Electronic Resources
Relevance:
95083.2031
by
ICSTI/CODATA/ICSU Seminar on Preserving the Record of Science (2002 : UNESCO, Paris, France)
Call Number
026.5 22
Publication Date
2002
Format:
Electronic Resources
Relevance:
74585.9922
by
Hawkins, Donald T., editor.
Call Number
651.59 23
Publication Date
2013
Summary
This book explores the emerging field of personal archiving. It covers a range of topics such as: archiving individual and family histories; services and software products; social media and email applications; legal issues; evolving formats and media considerations; academic research projects; Library of Congress initiatives; the role of the Internet Archive; research at Microsoft; and case studies of digital archiving in practice.
Format:
Electronic Resources
Relevance:
1.2650
by
Winget, Megan Alicia.
Call Number
006.7 23
Publication Date
2011
Summary
.Cs95E872D0{text-align:left;text-indent:0pt;margin:0pt 0pt 0pt 0pt}.cs5EFED22F{color:#000000;background-color:transparent;font-family:Times New Roman; font-size:12pt; font-weight:normal; font-style:normal; }.csA62DFD6A{color:#000000;background-color:transparent;font-family:Times New Roman; font-size:12pt; font-weight:normal; font-style:italic; }There has been an explosion in the creation and use of digital media over the past quarter century and in particular over the past decade. This book carefully examines multiple aspects of digital media from the different perspectives of some of the top.
Format:
Electronic Resources
Relevance:
0.8342
Call Number
DVD 641.5 FOO
Publication Date
2002
Summary
Chef Michael discovers the magic and technique behind food advertising for television and print. We follow two talented and respected food stylists who earn their living by making tomatoes look great!
Format:
Books
Relevance:
0.3742
Call Number
TR DVD 641.5 ART
Publication Date
2007
Summary
"This video demonstrates techniques used by professional chefs to create and serve food that pleases the eye as well as the taste buds. The principles of color, shape, texture, and arrangement are explained, in addition to garnish and plate choices that can make or break a dish. Flavor, which must work in conjunction with visual design, is also a crucial topic. Incorporating real work presentation demos from professional chefs, the video gives students essential guidance in completing delicious culinary works of art"--Container.
Format:
Other
Relevance:
0.3056
Call Number
TR DVD 664 PRO
Publication Date
2008
Summary
This fascinating program looks at why we preserve and process foods, how we do it in different cultures and the health considerations we need to take into account when we do it today. The preservation of food has been a life-saving practice in every human society since the dawn of time. Food, by its very nature, begins to spoil almost as soon as it is harvested so, to survive and thrive in ancient times, people had to learn to preserve the bounty to see them through lean times. In frozen climates, meat was kept in the ice. In tropical climates food was dried in the sun. In moderate climates salt and oil did the work. And this preservation allowed mankind to put down roots and create a society by remaining in one location. Each culture preserved their local food sources using the same basic methods of food preservation such as drying, freezing, fermenting, pickling and curing. But, within cultures, the preservation of food isn?t strictly for sustenance. There are also cultural aspects. All across the world there are many religious and celebratory occasions where the preservation of foods now has a social and customary meaning. The approach is now taken that we preserve food because we want to, rather than because we have to. This program includes an introduction to the workings of HACCP.
Format:
Other
Relevance:
0.2887
Call Number
DVD 641.5 GOO
Publication Date
2010
Summary
"If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal ? whether at home or in a restaurant. Discussing the human body?s five senses, this program demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service"--Container.
Format:
Other
Program support notes http://www.vea.com.au/teachersNotes/GOODE2.pdf
Relevance:
0.2450
Call Number
DVD 641.5 CON
Summary
An interview and behind-the-scenes footage with Lisa Golden Schroeder, food stylist, cookbook author and teacher, gives the audience insight into the career of a food stylist. This program teaches viewers about: ? The education and training that is helpful to break into this profession. ? The long-term career outlook for an event planner. ? The salary range for this career. ? The geographic locations where food stylists can earn a living. ? The long-term career outlook for a food stylist. ? The 'highs and lows' of the job. Demonstrates how to style a sandwich, a pork chop and a cheesecake.
Format:
Books
Relevance:
0.2223
Call Number
TR DVD 658.31242 FIR
Publication Date
2008
Summary
"Starting any new job is likely to create some mixed reactions. It's great to look forward to a new challenge, meeting new people and receiving a regular pay packet. But let's be honest, it can also be very stressful, even if you have previous work experience. Every workplace has its own dress standards, protocols, procedures, chains of communication and acceptable work habits. So understanding how to fit in from the start is a crucial skill to acquire. In this program you'll learn how to make that all-important good first impression whenever you start a new job. We'll look at preparing to start work, induction and training, working with others and how to deal with problems along the way. We'll also get some important tips from employment experts. Chapters: 1. Preparing to Start Work 2. Induction and Training 3. Working With Others 4. Deal With Problems" -- publisher's web site.
Format:
Other
Relevance:
0.2103
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