by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
2010
Format:
Books
Relevance:
134350.6406
by
Lillicrap, D. R.
Call Number
642.6 LIL
Publication Date
2006
Format:
Books
Relevance:
134350.6406
by
Casado, Matt A., 1937-
Call Number
642.6 CAS
Publication Date
1994
Format:
Books
Relevance:
134350.6406
by
Andrioli, Sergio.
Call Number
647.9541 AND
Publication Date
1990
Format:
Books
Relevance:
134350.6406
by
Rice Growers Food Service Division
Call Number
641.3318 RIC
Format:
Books
Relevance:
134350.6406
Call Number
PER 664.7520994 AUS
Publication Date
2024 2023 2022 2021 2020
Format:
Other
Other
Relevance:
126667.0078
by
Kahrl, William L.
Call Number
642.5068 KAH
Publication Date
1977
Format:
Books
Relevance:
126667.0078
by
Stokes, John W.
Call Number
642.5 STO
Publication Date
1960
Format:
Books
Relevance:
126667.0078
by
Dana, Arthur W.
Call Number
ARC STA 643.3 DAN
Publication Date
1949
Format:
Books
Relevance:
126667.0078
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:
120166.9844
by
ClickView (Firm)
Call Number
XX(302781.1)
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 programme 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.
Format:
Other
Relevance:
120166.9844
by
Cousins, John, author.
Call Number
642.5 COU
Publication Date
2014
Format:
Electronic Resources
Relevance:
120166.8672
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