by
Barber, Dan, 1969-, author.
Call Number
641.302 BAR
Publication Date
2014
Summary
"Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--
Format:
Books
Relevance:
4.6909
by
Belasco, Warren James, author.
Call Number
XX(272915.1)
Publication Date
2007
Summary
In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods.
Format:
Electronic Resources
Relevance:
4.2404
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by
Belasco, Warren James.
Call Number
338.4 BEL
Publication Date
2007
Summary
"In this inquiry, originally published in 1989 and now updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0620/2006029851.html
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4.2085
by
Belasco, Warren James.
Call Number
338.476413020973 22
Publication Date
2007
Summary
"In this inquiry, originally published in 1989 and now updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods."--Jacket.
Format:
Electronic Resources
Relevance:
4.1964
by
Snyder, Regina.
Call Number
641.302
Publication Date
2012
Format:
Electronic Resources
Relevance:
4.1840
Call Number
ELECTRONIC RESOURCE
Publication Date
1998 1997 1996 1995 1994
Format:
Electronic Resources
Full text available: 1999-09-01 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
Relevance:
4.1412
by
Laufer, Peter.
Call Number
664.09 LAU
Publication Date
2014
Summary
Part food narrative, part investigation, part adventure story, Organic is an eye-opening and entertaining look into the anything goes world behind the organic label. It is also a wakeup call about the dubious origins of food labeled organic. After eating some suspect organic walnuts that supposedly were produced in Kazakhstan, veteran journalist Peter Laufer chooses a few items from his home pantry and traces their origins back to their source. Along the way he learns how easily we are tricked into taking "organic" claims at face value.With organic foods readily available at supermarket chains
Format:
Electronic Resources
Relevance:
3.1743
by
Rothman, Barbara Katz, author.
Call Number
303.484 23
Publication Date
2016
Summary
There are people dedicated to improving the way we eat, and people dedicated to improving the way we give birth. A Bun in the Oven is the first comparison of these two social movements. The food movement has seemingly exploded, but little has changed in the diet of most Americans. And while there's talk of improving the childbirth experience, most births happen in large hospitals, about a third result in C-sections, and the US does not fare well in infant or maternal outcomes. In A Bun in the Oven Barbara Katz Rothman traces the food and the birth movements through three major phases over the course of the 20th century in the United States: from the early 20th century era of scientific management; through to the consumerism of Post World War II with its 'turn to the French' in making things gracious; to the late 20th century counter-culture midwives and counter-cuisine cooks. The book explores the tension throughout all of these eras between the industrial demands of mass-management and profit-making, and the social movements--composed largely of women coming together from very different feminist sensibilities--which are working to expose the harmful consequences of industrialization, and make birth and food both meaningful and healthy. Katz Rothman, an internationally recognized sociologist named 'midwife to the movement' by the Midwives Alliance of North America, turns her attention to the lessons to be learned from the food movement, and the parallel forces shaping both of these consumer-based social movements. In both movements, issues of the natural, the authentic, and the importance of 'meaningful' and 'personal' experiences get balanced against discussions of what is sensible, convenient and safe. And both movements operate in a context of commercial and corporate interests, which places profit and efficiency above individual experiences and outcomes. A Bun in the Oven brings new insight into the relationship between our most intimate, personal experiences, the industries that control them, and the social movements that resist the industrialization of life and seek to birth change.
Format:
Electronic Resources
Relevance:
2.5671
by
Zhao, Yanyun.
Call Number
664
Publication Date
2012
Summary
Introduction of Specialty Foods; Yanyun ZhaoSpecialty Food Markets and Marketing; Larry Lev and Hikaru Hanawa PetersonFood Safety of Specialty Foods and Their Controls; Jingyun DuanBread and Other Baked Goods; Devin J. RoseSpecialty Condiments, Dressings, and Sauces; Melissa Sales and Mark A. DaeschelJams, Jellies, and Other Jelly Products; Yanyun ZhaoManufacturing Chocolate for Entrepreneurial Endeavors; Julie Laughter, B. Douglas Brown, and Ramaswamy C. AnantheswaranDairy Products; Lisbeth Meunier Goddik and Shawn FelsJuices and Functional Drinks; Olga I. Padilla-Zakour, Elizabeth K. Sullivan, and Randy W. WoroboSpecialty Fruit and Vegetable Products; Yanyun ZhaoSpecialty Entrées, Meals, Convenience Foods, Soups, and Miscellaneous; Jingyun DuanAdditional Information and Resources for Entrepreneurs; Yanyun Zhao.
Format:
Electronic Resources
Relevance:
2.3859
by
Frost, James Bernard.
Call Number
647.957305
Publication Date
2009
Summary
"This is the resource book for vegetarian travelers." -- Healing Retreats. "This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce." -- Society of American Travel Writers Foundation. "... a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food." -- Physician's Travel & Meeting Guide. "... well researched... " -- ForeWord magazine. "It's a meaty guidebook for the meatless." -- National Geographic Traveler. "Traveling vegetarians no longer have to make do with salads and pastas." -- The Atlanta Journal & Constitution. The full guide covers all of the United States and is the WINNER OF THE LOWELL THOMAS BRONZE AWARD FOR BEST TRAVEL GUIDE, sponsored by the Society of American Travel Writers Foundation. This excerpt, however, focuses on Maine, Massachusetts, New Hampshire & Vermont, along with several key elements from the larger book. The ultimate tool for mobile vegetarians, vegans and travelers looking for a good, healthy meal. Many restaurants are described, with some featured in great detail and reviewed using a unique rating system. Food stores and markets serving the vegetarian community are also listed, as well as facts and interesting tidbits that health-minded individuals will appreciate. You'll find everything from hamburger joints with a superb garden burger option to gourmet raw foods restaurants that adhere to strict vegan standards.
Format:
Electronic Resources
Relevance:
2.2611
by
Frost, James Bernard.
Call Number
641.302
Publication Date
2010
Summary
This is the resource book for vegetarian travelers. -- Healing Retreats. ""This is a terrific and much-needed guidebook that makes traveling easy and worry-free for vegetarians. It lists and rates vegetarian restaurants and also reports on the best places to find produce."" -- Society of American Travel Writers Foundation. ""... a handy way to eat well on the road... celebrates the pleasures of good and healthful eating.... Frost is an engaging writer, as interested in history as in food."" -- Physician's Travel & Meeting Guide. ""... well researched... "" -- ForeWord magazine. ""It's a meaty
Format:
Electronic Resources
Relevance:
0.3042
12.
by
Krasno, Jeff.
Call Number
641.302
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.2949
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