by
Stavans, Ilan
Call Number
641.5972 STA
Publication Date
2011
Summary
Providing food for the brain as well as the body, this wonderful collection of essays explores the boundaries between Mexican and Mexican-American foods, promotes philosophical understandings of Mexican-American cuisine, and shares recipes from both past and present.
Format:
Electronic Resources
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85042.5781
Call Number
XX(272703.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Cookbook from Standard Brands.
Format:
Electronic Resources
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84970.8125
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by
Kanopy (Firm)
Call Number
XX(296032.1)
Publication Date
2015 2013
Summary
In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Format:
Video recording
Relevance:
77634.5547
by
Kanopy (Firm)
Call Number
394.120951 YIN
Publication Date
2015 2013
Summary
Chinese culture produced what is arguably the most complex, sophisticated, and varied culinary tradition on earth. Trace the rise of civilization in China from the Hsia to the Han dynasty, the social and technological factors underlying China's elaborate food traditions, and the role of Taoist thought and Chinese medicine in diet.
Format:
Video recording
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71876.7656
by
Ashokan, Anil, author.
Call Number
641.5954 ASH
Publication Date
2008
Summary
Demystifying the art of Indian cooking while presenting its age old recipes and flavours in new and simple ways for the modern home cook, Qmin's 120 flavour-filled recipes will bring India to life in your kitchen.
Format:
Electronic Resources
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67232.6172
by
Casey, Clyde W.
Call Number
641.59789 CAS
Publication Date
2013
Summary
A companion to Casey's Red or Green cookbook, New Mexico Cuisine reflects the diversity of the origins of New Mexican cuisine.
Format:
Electronic Resources
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63388.3906
by
Laudan, Rachel, 1944- author.
Call Number
641.5 23
Publication Date
2013
Summary
"Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--rfrom the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in 'culinary philosophy'--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement"--Provided by publisher.
Format:
Electronic Resources
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63386.1719
by
Spieler, Marlena, author.
Call Number
641.300945 SPI
Publication Date
2018
Summary
"This book takes readers on a culinary tour of a vibrant food culture, where good food can be found in the city, as well as in the sprawl surrounding it. With recipes, history, and attention to special meals and fare, this work will tantalize the taste buds while revealing the great history of food in Napoli."
Format:
Electronic Resources
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57338.0820
by
Kruger, Vivienne L., 1950-
Call Number
641.5959862 KRU
Publication Date
2014
Summary
Explore the exotic world of Balinese cooking - a cuisine dedicated to the gods and fueled by an aromatic array of fresh tropical island spices and ingredients!In Balinese Food: The Traditional Cuisine & Food Culture of Bali, Dr. Vivienne Kruger brings to life Bali's time-honored and authentic village cooking traditions. In over 20 detailed chapters, Dr. Kruger explores how the island's intricate culinary art is an inextricable part of Bali's Hindu religion, its culture and its community life. This book provides a detailed roadmap for those who wish to make an exciting exploration into the exotic world of Balinese cooking, with chapters on: The traditional Balinese kitchen Snacking at a roadside warung food stall Visiting a traditional Balinese market Preparing delicious satays with a Balinese twist Brewing heavenly kopi Bali coffeeContaining interviews with Balinese master cooks and over 40 of their favorite recipes, Balinese Food presents the full range of food experiences you will find in Bali. Sections devoted to ingredients, equipment, and resources make Balinese Food a delightful social and cultural guide to the food of this fascinating island.
Format:
Electronic Resources
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57336.3320
by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2011
Format:
Electronic Resources
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52745.7695
by
Smith, Andrew F.
Call Number
641.30973
Publication Date
2009
Summary
Food expert and celebrated food historian Andrew F. Smith recounts& mdash;in delicious detail& mdash;the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind th
Format:
Electronic Resources
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52744.1758
by
Cwiertka, Katarzyna J., 1968-
Call Number
641.5952
Publication Date
2007 2006
Summary
Modern Japanese Cuisine examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today's California roll.
Format:
Electronic Resources
Relevance:
52742.7617
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