Call Number
XX(272802.1)
Publication Date
1952
Summary
This cookbook, by the Arkansas Rice Growers Cooperative Association, features a variety of rice recipes.
Format:
Electronic Resources
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77567.4766
Call Number
XX(272810.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Pamphlet of recipes using Dina-Mite cooked cereal produced by the Dina-Mite Food Company of California.
Format:
Electronic Resources
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67175.3828
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Call Number
XX(272824.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Pamphlet featuring 100 walnut recipes.
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Electronic Resources
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67175.3750
by
Alden, Mary, author.
Call Number
XX(272801.1)
Publication Date
1999 1998 1997 1996 1995
Summary
This pamphlet, by Quaker Oats, contains a collection of Mary Alden's favorite recipes using Quaker Oats.
Format:
Electronic Resources
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60136.1328
Call Number
XX(272849.1)
Publication Date
1942
Summary
Advertising pamphlet for Nestle's chocolate - includes recipes.
Format:
Electronic Resources
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52696.7617
Call Number
XX(272748.1)
Publication Date
1999 1998 1997 1996 1995
Summary
This pamphlet, by the Price Flavoring Extract Co., features recipes for a variety of desserts made with flavoring extracts.
Format:
Electronic Resources
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50779.8281
by
Crocker, Betty.
Call Number
XX(272772.1)
Publication Date
1933
Summary
Advertising pamphlet for Bisquick - includes recipes.
Format:
Electronic Resources
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38036.7422
by
Archer, Dane, 1946- producer, speaker.
Call Number
XX(272862.1)
Publication Date
2000
Summary
What's delicious? What's disgusting? What's even edible in the first place? These questions may seem simple, but they tap into powerful cultural, religious, and individual differences. This delectably engaging video explores the extraordinary variety of food likes, food dislikes, food taboos, and food rules around the world. It features frequently humorous and always compelling testimony from people representing a wide array of cultures. In discussing their own experiences, conflicts, and confrontations over food, they bring real substance and drama to the otherwise abstract notion of 'cultural differences.'
Format:
Electronic Resources
Relevance:
0.0772
9.
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
Lerner, Michael, 1951- director.
Call Number
XX(272864.1)
Publication Date
1984
Summary
The Tao of cooking and eating -- the Way to health and well-being! This film investigates the impact of religious influences on Chinese culture and cuisine. This is the second film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. At a sacred Taoist retreat, high on Blue City Mountain in Sichuan Province, a priestess marinates pickling vegetables and demonstrates how the contrasting forces of yin and yang are balanced and harmonized in food and cooking.Following a look behind the scenes of one of China's oldest and best-known herb shops, the film visits an unusual herbal medicine restaurant where the maitre d' 'prescribes' meals according to the ailments of each diner.Visits to two monasteries illustrate the role of Buddhism in the development of China's extensive and elaborate vegetarian cuisine. At the first, monks demonstrate the making of tofu in the time-honored way. The second monastery, Ling Ying in the city of Hangzhou, is famous both for its enormous golden Buddha and its enormously popular restaurant. Here water chestnuts are cut to resemble cooked shrimp and a fanciful vegetarian 'fish' takes shape in the hands of a talented chef.
Format:
Electronic Resources
Relevance:
0.0446
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