by
Roca, Joan.
Call Number
664.028 ROC
Publication Date
2005
Format:
Books
Relevance:
71876.8281
by
Ainsworth, Abby, film director.
Call Number
XX(298113.1)
Publication Date
2021 2019
Summary
STAGE: THE CULINARY INTERNSHIP follows a group of aspiring chefs during a nine-month apprenticeship at one of the best restaurants in the world: Mugaritz, nestled in the hills outside San Sebastian. While the two Michelin starred restaurant's notorious avant-garde cuisine elevates these young hopefuls to think outside the confines of a kitchen, can they handle the heat of its intense creative environment? Featuring Chef Andoni Luis Aduriz (judge on Netflix's Final Table). Directed by Abby Ainsworth.
Format:
Electronic Resources
Relevance:
0.0772
View Other Search Results
3.
by
Johnsen, Andreas, film director.
Call Number
XX(298291.1)
Publication Date
2021 2017
Summary
With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. BUGS is an artful and thoughtful new documentary that provides a perfect entry point to insect cuisine. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world - from Europe to Australia, Mexico, Kenya, Japan and beyond - to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Throughout the team's experiences, some hard questions started to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as edible insects are scaled up? Equal parts travelogue, nature documentary, food porn and political treatise, BUGS is a beautifully shot film that makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way.
Format:
Electronic Resources
Relevance:
0.0598
by
Nützenadel, Alexander.
Call Number
382.41 22
Publication Date
2008
Format:
Electronic Resources
Relevance:
0.0566
by
Cacioppo, Lucille Monaco.
Call Number
664
Publication Date
2014
Summary
This book compiles research summaries from a number of different focuses in the important field of food science.
Format:
Electronic Resources
Relevance:
0.0460
by
Getz, Donald, 1949-
Call Number
641.3 FOO
Publication Date
2014
Summary
Foodies and Food Tourism supplies comprehensive new evidence and theory based overview of the phenomenon of food tourism and how it is being, or should be developed and marketed and understood.
Format:
Electronic Resources
Relevance:
0.0445
Limit Search Results
Narrowed by: