Call Number
ARC MENU BEIGE 30
Publication Date
1982
Format:
Books
Relevance:
60083.5898
Call Number
ARC MENU GREEN 302
Publication Date
1979 1978 1977 1976 1975
Format:
Books
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60083.5898
Call Number
ARC MENU BEIGE 32
Publication Date
1983
Format:
Books
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60083.5664
by
Simon, Bryant.
Call Number
641.3373
Publication Date
2009
Summary
Everything but the Coffee casts a fresh eye on the world''s most famous coffee company, looking beyond baristas, movie cameos, and Paul McCartney CDs to understand what Starbucks can tell us about America. Bryant Simon visited hundreds of Starbucks around the world to ask, Why did Starbucks take hold so quickly with consumers? What did it seem to provide over and above a decent cup of coffee? Why at the moment of Starbucks'' profit-generating peak did the company lose its way, leaving observers baffled about how it might regain its customers and its cultural significance? Everything but the Co
Format:
Electronic Resources
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57341.6836
by
Marley, Rohan.
Call Number
641.6373
Publication Date
2017
Summary
There's a strong coffee connection for each dish in The Marley Coffee Cookbook, whether it is infused with a mocha theme or it rocks an espresso flavor.
Format:
Electronic Resources
Relevance:
57341.4922
by
Ruben, Ruerd.
Call Number
641.3373
Publication Date
2014
Summary
Certification of coffee producers is frequently suggested as a promising strategy for improving the position of smallholder farmers in the market. After the launch of the first Fairtrade label in 1988, several other standards have been promoted either by voluntary agencies (Utz-certified) or by private coffee companies. Each coffee label relies on different strategies for enhancing sustainable production and responsible trade.Coffee certification in East Africa is of a rather recent nature but has been rapidly expanding, representing currently 26 percent of the world's sustainable certified coffee supply. Marketing channels, cooperative organisation and household structures show notable differences between Kenya, Uganda and Ethiopia. Empirical studies on the effects of standards for smallholders are scarce.This book intends to deepen our understanding on the role and functions of coffee certification regimes, based on three innovative approaches: (1) longitudinal field survey data capturing changes in coffee farming systems and effects on household welfare; (2) in-depth interviews and behavioural experiments regarding risk attitudes, trust and investments at cooperative level; and (3) detailed discourse analyses regarding gender roles and female bargaining power within coffee households. The chapters included in this book provide new and original evidence about the impact of coffee certification based on large-scale field surveys and in-depth interviews.
Format:
Electronic Resources
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57341.1328
by
Weissman, Michaele.
Call Number
641.3373
Publication Date
2011
Format:
Electronic Resources
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57340.0469
by
InterContinental Hotels Group
Call Number
ARC MENU BEIGE 462
Format:
Books
Relevance:
57338.1914
Call Number
ARC 647.959451 COF
Publication Date
2007
Format:
Books
Relevance:
57289.4531
by
Freeman, Caitlin.
Call Number
641.3373
Publication Date
2012
Format:
Electronic Resources
Relevance:
54899.2617
by
Tekulsky, Mathew.
Call Number
641.877
Publication Date
2013
Summary
Now you can enjoy gourmet coffee drinks at home with Making Your Own Gourmet Coffee Drinks. This guide to all things coffee has more than 100 recipes and not only shows you how to make all the standard gourmet coffee drinks, but also introduces you to exciting new flavors like Chocolate Cream Coffee, Spiced Coffee Cider, Blended Banana Coffee, Cappuccino Royale, Butterscotch Cappuccino, Iced Almond Coffee, Chocolate-Coffee Crush, Coffee Ice Cream Soda, Strawberry Delight, Iced Maple Espresso, Tropical Espresso Delight, and Coffee Alexander. Learn how to make the perfect cup of coffee with tips on selecting the best quality beans, proper storage methods, the right way to grind coffee, the best way to steam milk, and where to buy your equipment. Aside from traditional hot drinks, this guide teaches you how to make delicious cold brews that are perfectly paired with various liqueurs. Whether you're waking up in the morning with a hot cup of espresso or winding down with a Mochachino Float, these gourmet coffee drinks are a delicious addition to any day. 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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54899.1875
by
Fischer, Edward F.
Call Number
663.93
Publication Date
2022
Summary
An anthropologist uncovers how "great coffee" depends not just on taste, but also on a complex system of values worked out among farmers, roasters, and consumers. What justifies the steep prices commanded by small-batch, high-end Third Wave coffees? Making Better Coffee explores this question, looking at highland coffee farmers in Guatemala and their relationship to the trends that dictate what makes "great coffee." Traders stress material conditions of terroir and botany, but just as important are the social, moral, and political values that farmers, roasters, and consumers attach to the beans. In the late nineteenth century, Maya farmers were forced to work on the large plantations that colonized their ancestral lands. The international coffee market shifted in the 1990s, creating demand for high-altitude varietals--plants suited to the mountains where the Maya had been displaced. Edward F. Fischer connects the quest for quality among U.S. tastemakers to the lives and desires of Maya producers, showing how profits are made by artfully combining coffee's material and symbolic attributes. The result is a complex story of terroir and taste, quality and craft, justice and necessity, worth and value.
Format:
Electronic Resources
Relevance:
54897.4766
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