by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2004
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/wiley031/2002155889.html
Publisher description http://www.loc.gov/catdir/description/wiley037/2002155889.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002155889.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2002155889.html
Publisher description http://www.loc.gov/catdir/description/wiley037/2002155889.html
Contributor biographical information http://www.loc.gov/catdir/bios/wiley044/2002155889.html
Table of contents http://www.loc.gov/catdir/toc/wiley041/2002155889.html
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60138.2930
by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2008
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0614/2006018003.html
Relevance:
57340.0586
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by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2011
Summary
Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.
Format:
Books
Relevance:
57340.0313
by
Civitello, Linda.
Call Number
641.3 CIV
Publication Date
2011
Format:
Electronic Resources
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52745.7695
by
Linford, Jenny, author.
Call Number
641.308 LIN
Publication Date
2018
Summary
This book looks at the seven most important ingredients in world cuisine: rice, salt, honey, pork, tomato, chilli and cacao.
Format:
Electronic Resources
Relevance:
0.1021
by
Kanopy (Firm)
Call Number
641.3009 GLO
Publication Date
2015 2013
Summary
Humanity's desire for spices and other luxury items eventually connected the entire globe. Track the powerful trading empires of the Venetians and Portuguese, the Spanish conquest of the New World, and the "Columbian exchange" -- where plants and animals from five continents were globally transplanted, changing eating habits around the world.
Format:
Video recording
Relevance:
0.0875
by
Pilcher, Jeffrey M., 1965- author.
Call Number
641.3009 PIL
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0857
by
Nowak, Zachary
Call Number
641.658 NOW
Publication Date
2015
Summary
What is a truffle? Is it the ubermushroo, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world's pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle's intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle's journey from the kitchens of.
Format:
Books
Relevance:
0.0811
by
Pilcher, Jeffrey M., 1965-
Call Number
641.3009 PIL
Publication Date
2006
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0654/2005007198-d.html
Table of contents only http://www.loc.gov/catdir/toc/ecip059/2005007198.html
Table of contents only http://www.loc.gov/catdir/toc/ecip059/2005007198.html
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0.0811
by
Cutright, Robyn E., author.
Call Number
641.309012 CUT
Publication Date
2021
Format:
Electronic Resources
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0.0737
by
Bacon, Josephine, 1942-, author.
Call Number
641.3009 STO
Publication Date
2018
Summary
Explore the rich stories, symbolism, and traditions that come wrapped up in the food on our plates food that not only feeds our bodies but also makes up our culture. In The Story of Food our millennia-old relationship with nearly 200 foods is sumptuously illustrated, with tales from all over the world. A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food's history. It explains how foods have become a part of our culture from their origins to how they are eaten and their place in world cuisine.
Format:
Regular print
Relevance:
0.0737
by
Santich, Barbara.
Call Number
641.30994 SAN
Publication Date
2009
Summary
In this book renowned food writer Barbara Santich develops a credo for enjoying eating in modern Australia. With topics like "flavour first, rainforests second", her book is sure to provoke passionate debate.
Format:
Electronic Resources
Relevance:
0.0707
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