by
Helman, Anat.
Call Number
641.30089924
Publication Date
2015
Summary
Bringing together contributions from a diverse group of scholars, Volume XXVIII of Studies in Contemporary Jewry presents a multifaceted view of the subtle and intricate relations between Jews and their foodways. The symposium covers Europe, the Middle East, Africa, and North America from the 20th century to the 21st.
Format:
Electronic Resources
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0.0277
by
Campbell, W. Bruce.
Call Number
577.55
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.0277
by
Campbell, W. Bruce.
Call Number
577.55
Publication Date
2011
Summary
This book provides concise reviews of current important and complex issues in agroecology. It identifies inadequacies, errors and gaps in knowledge that may hinder or oppose effective progress toward improving sustainability.
Format:
Electronic Resources
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0.0277
by
Costa, J. Miguel.
Call Number
641.22
Publication Date
2022
Format:
Electronic Resources
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0.0264
by
Reynaud, Stéphane.
Call Number
641.5944
Publication Date
2015
Summary
Classic French recipes, in Stephane Reynaud's inimitable style.
Format:
Electronic Resources
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0.0264
by
Branget, Françoise.
Call Number
641.5944
Publication Date
2012
Summary
Here are 180 recipes of traditional French appetizers, entrees, and desserts that members of the French National Assembly, representing the myriad regions of their native country, have decided to share with the world. From a challenging slow-cooked hare recipe that predates the French Revolution to the simplest bread, The Cuisine of the French Republic is both wittily political and warmly personal. It comes with fascinating legends of La France profonde, historical information, and a great deal of Gallic charm. None of the recipes are chic, trendy, minimalist, or Nouvelle Cuisine. Here is the real thing. The diversity and originality of these recipes are representative of France's rich culinary heritage. The Cuisine of the French Republic offers a unique chance of entering La France profonde that no, or few tourists ever penetrate. This comprehensive cultural and gastronomic insider view into private kitchens, farms, replete with ancestral recipes passed on through generations will enchant the armchair traveler as well as inspire to visit the many different regions of France--a country so rich, with many cuisines. "Cooking is our soul," Branget says, "but political life, politics intrude. These recipes are testimony to our small pleasures, our contribution to history." Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format:
Electronic Resources
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0.0243
by
Hill, Victoria.
Call Number
664
Publication Date
2014
Summary
This book examines food quality, product conformance, reliability and safety, starting with wheat and ending with its value chain transformation into bread. Shows how to apply Kaizen with classic quality improvement methods to strengthen food safety systems.
Format:
Electronic Resources
Relevance:
0.0235
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