by
Murchison, Alan.
Call Number
641.555
Publication Date
2024
Format:
Electronic Resources
Relevance:
0.0625
by
Acquista, Angelo.
Call Number
929.605
Publication Date
2024
Format:
Electronic Resources
Relevance:
0.0657
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by
Rodriguez, Natalie.
Call Number
641.65
Publication Date
2024
Summary
Interesting, plant-based recipes to cook in any (tiny) space.
Format:
Electronic Resources
Relevance:
0.0735
by
Fusté-Forné, Francesc.
Call Number
641.013
Publication Date
2023
Summary
This comprehensive, multidisciplinary and expert-led book provides insight into the most current and insightful topics within food and beverage tourism practice and research, elaborated by leading researchers and practitioners in the field.
Format:
Electronic Resources
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0.0309
by
McGarry, Flynn.
Call Number
641.5092
Publication Date
2023
Format:
Electronic Resources
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50827.3203
by
McConnell, Andrew.
Call Number
641.595
Publication Date
2023
Summary
A refreshed edition of a landmark cookbook from a top Australian chef's hit Asian-inspired restaurant.
Format:
Electronic Resources
Relevance:
0.1118
by
Mihalache, Irina D., 1982- editor.
Call Number
XX(307329.1)
Publication Date
2023
Summary
Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.
Format:
Electronic Resources
Relevance:
0.0615
by
Benn, Martin.
Call Number
641.54
Publication Date
2023
Summary
One of Australia's best chefs, Martin Benn (Sepia, Society), offers inspiring menus for nine themed dinner parties full of glamour and fun.
Format:
Electronic Resources
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60138.3008
by
Oringer, Verveine.
Call Number
641.5
Publication Date
2023
Format:
Electronic Resources
Relevance:
44826.1641
by
Nualkhair,Chawadee.
Call Number
XX(308461.1)
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0996
by
Arora, Satish.
Call Number
617.51
Publication Date
2023
Format:
Electronic Resources
Relevance:
63390.7656
12.
by
Monahan, Sherry.
Call Number
641.597
Publication Date
2023
Summary
America's chefs and cooks have reveled in serving meals to their customers since this country's early beginnings, creating their own recipes based on available ingredients, creativity, or at the request of others. Some took humble home recipes and made them into their signature specialties, many of which have become synonymous with certain hotels and restaurants in America. These culinary treasures are household names, but their true origin has slipped back into history. Signature Dishes of America captures nearly 100 of these well-known dishes and their origins. Foods like Eggs Benedict, Green Goddess Dressing, and Hot Browns were created decades ago and remain mainstays in our culinary world today. Discover the story behind Los Angeles' Brown Derby's Cobb Salad, whose recipe was created by a hungry owner, or how an old pie recipe discovered in an antique drawer became a favorite at the Golden Lamb restaurant. This collection of recipes and their background is a tasty way to share American food history and culture.
Format:
Electronic Resources
Relevance:
0.0635
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