by
Howitt, William, 1792-1879
Call Number
ARC 641.3099454 HOW
Publication Date
1990
Format:
Books
Relevance:
3.4257
by
O'Brien, Charmaine.
Call Number
641.599451 OBR
Publication Date
2008
Format:
Books
Relevance:
2.7269
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by
George, Jonette, author.
Call Number
647.959451 GEO
Publication Date
2011
Summary
This book explores Melbourne's nooks and crannies, upstairs and downstairs and through the complex laneway system. Beautiful photography, history, recipe, street art, restaurants and bars - all come together in this exciting new book about Melbourne's food and wine scene. Showcasing restaurants like Guy Grossi's Florentino and Merchant, Martin Pirc's Punch Lane and Aaron Whitney's Portello Rosso are showcased with stories about their history and what makes them legendary today. Bars like Madame Brussells, Rooftop Cinema, Bar 1806 and Emerald Peacock, to name only a few, are also featured, sharing information about their secret cocktails and venues. For the locals who want to know, and the visitors who want to view Melbourne through the eyes of a local, this book is a must-read, and an exceptional guide to what is on offer in food and wine.
Format:
Books
Relevance:
2.5720
by
George, Jonette.
Call Number
641.599451 GEO
Publication Date
2012
Summary
After the international success of Flavours of Melbourne, there was an obvious need to publish a sequel to showcase Melbourne's thriving urban food scene. Flavours of Urban Melbourne showcases the profound ebbs and flows of styles and cultures within the cafe and restaurant culture in this capital city of food.
Format:
Books
Relevance:
2.0523
by
George, Jonette, editor.
Call Number
647.95945 FLA
Publication Date
2016
Summary
Flavours of Victoria takes Smudge Publishings coverage of the state one step further, uncovering the best restaurants, cafes, producers and hotels across both the Bellarine and Mornington Peninsulas, as well as High Country, the Goldfields and the Macedon Ranges. The latest addition to the award-winning Flavours of series, youll find within its pages information on more than 120 of the states best culinary destinations, signature recipes and insights on where to stay. It also features full-colour illustration and fantastic photography, capturing the true essence of the state.
Format:
Books
Relevance:
2.0479
by
Rumble, Victoria R.
Call Number
641.8
Publication Date
2009
Summary
As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
Format:
Electronic Resources
Relevance:
0.3482
by
Freeman, Sarah.
Call Number
ARC 394.12 FRE
Publication Date
1989
Format:
Books
Relevance:
0.3174
8.
by
State Library of Victoria
Call Number
WAIARC 641.5994 GUS
Publication Date
2012
Format:
Books
Relevance:
0.3015
by
Gyönki, Viktória, editor.
Call Number
XX(307327.1)
Publication Date
2023 2022
Summary
The making, eating, and sharing of food throughout society represents an important and exciting area of study with the potential to advance the field of scholarship, particularly in the context of Scandinavian Studies. This book analyses the historical, legal, and literary sources of the region during the medieval period to explore different aspects of Scandinavian culture relating to food and drink: production, consumption (including feasts), trading (distribution), and the associated social rituals. Using new and innovative approaches, this collection of studies offers broad insights into a great variety of social practices and includes fresh information on not only social history but also traditional topics such as trade, commercial exchange, legal regulation, and political organisation. The book unites contributors from a variety of backgrounds, further enriching the content of a collection that promises to make a significant contribution to the state of current research.
Format:
Electronic Resources
Relevance:
0.2827
by
Stewart, Katie
Call Number
641.09 STE
Publication Date
1975
Format:
Books
Relevance:
0.2765
by
Knight, Katherine
Call Number
394.10941 KNI
Publication Date
2011
Summary
The battle to keep the nation fed during the Second World War was waged by an army of workers on the land and the resourcefulness of the housewives on the Kitchen Front. The rationing of food, clothing and other substances played a big part in making sure that everyone had a fair share of whatever was available. In this fascinating book, Katherine Knight looks at how experiences of rationing varied between rich and poor, town and country, and how ingenuous cooks often made a meal from poor ingredients. Charting the developments of the rationing programme throughtout the war and afterwards
Format:
Electronic Resources
Relevance:
0.2685
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