Call Number
DVD 641.555 CON
Publication Date
2006
Summary
Australia has a secret addiction. Forget the healthy eating campaigns, celebrity chefs and the growth in farmers markets, as a nation we are increasingly hooked on convenience foods. For many, ready-to-go meals are the basis of their entire diet. With their high fat and salt levels this is bad news for our health. It?s also de-skilling an entire generation. For the manufacturers however it?s a license to print money. Featuring input from dieticians, real families and manufacturers, this is a balanced and comprehensive examination of the way our diet is being shaped today. (From website)
Format:
Other
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109696.8672
Call Number
DVD 641.5635 LIG
Publication Date
1991
Summary
Chef Don Woods demonstrates the preparation of 3 interesting low calorie meals, offering tips on knife technique in passing.
Format:
Other
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109696.8359
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by
ClickView (Firm)
Call Number
XX(302782.1)
Summary
The colour, richness and diversity of Japanese cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Japanese cuisine and is a great way to encourage cultural awareness and understanding.
Format:
Other
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85042.6016
by
ClickView (Firm)
Call Number
XX(302783.1)
Summary
The colour, richness and diversity of Indian cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan and Village Indian head chef, Vissnu Kharel. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian cuisine and is a great way to encourage cultural awareness and understanding.
Format:
Other
Relevance:
85042.6016
Call Number
DVD 641.595 GLO
Publication Date
2012
Summary
The colour, richness and diversity of Indian and Japanese cuisine are celebrated in this vibrant program. This documentary style production investigates regional differences within each country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan, Village Indian head chef, Vissnu Kharel, Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian and Japanese cuisine and is a great way to encourage cultural awareness and understanding. - Container
Format:
Other
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77567.4219
by
ClickView (Firm)
Call Number
XX(303241.1)
Summary
What a feast! Australians eat a huge diversity of food. Join animated friends Norman and Miranda as they tempt us with tasty morsels about the many influences on modern Australian cuisine - geography and climate, a plateful of Indigenous and multicultural food fascinations, technology transforming kitchens and changing eating habits. More than a mouthful, this video is ideal for lower to middle secondary students.
Format:
Other
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67235.4219
by
McIntosh, James.
Call Number
DVD 641.5636 WOR
Publication Date
1999 1998 1997 1996 1995
Format:
Other
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44826.1172
by
Ou, Serge.
Call Number
DVD 641.5955 IRA
Publication Date
1998
Summary
The program explores spicy and aromatic dishes of Iranian cuisine.
Format:
Other
Relevance:
0.1474
by
Ou, Serge.
Call Number
DVD 641.5952 JAP
Publication Date
1998
Summary
In this program we explore the Japanese cuisine, introduced by a Japanese family in Australia.
Format:
Other
Relevance:
0.1387
Call Number
DVD 641.59729 TAS
Publication Date
2006
Summary
Join Merrilees Parker on a culinary tour throught the sunny islands of the Caribbean in search of the world's original fusion cuisine.
Format:
Other
Relevance:
0.1213
Call Number
DVD 641.59436 AUS
Publication Date
1998
Summary
"Located in the very heart of the continent of Europe, the seven provinces of Austria combine to produce the very refined, very European culture and cuisine of this wonderful country. This program explores Austrian cooking introduced by an Austrian in Australia so all ingredients are available"--Back cover.
Format:
Other
Relevance:
0.1118
by
Ou, Serge.
Call Number
DVD 641.5954 IND
Publication Date
1998
Summary
When we think of Indian food we think of curry, but it's the subtle variations an nuances of the vast range of spices that makes the cuisine of this country a worldwide favourite. In this program we explore Indian cuisine presented by and Indian lining in Australia.
Format:
Other
Relevance:
0.1091
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