by
Graves, Carwyn.
Call Number
641.3009429
Publication Date
2022
Summary
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods - from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.In this important book, author Carwyn Graves travels Wales to uncover the country's traditional foods and meet the people making them today.
Format:
Electronic Resources
Relevance:
109784.5313
by
H.W. Wilson Company.
Call Number
394.12 23
Publication Date
2013
Summary
The business of food covers the complexity of the production and consumption of food, in a variety of social and cultural contexts. Topics include the growth of organics and local farm movements, which have provided Americans with an alternative food chain to the big food business industry. Readers will enjoy reports on the development of food and media, covering some of the most popular chefs and shows on television, beginning with the celebrity of Julia Child. A chapter on the art of food writing offers articles by writers who see the written word as important as quality food. Also covered is one of the most challenging business ventures -- the restaurant. This volume reveals the broad array of issues and stories of how we understand food industry today.
Format:
Electronic Resources
Relevance:
95069.2266
View Other Search Results
Call Number
DVD 641.013 SLO
Publication Date
2003
Summary
"Speed, the obsession of the modern world, is determining what people should eat and how. Traditional foods are at risk of disappearing forever. An international eco-gastronomic movement known as Slow Food champions the protection of traditional culture, the environment and biodiversity while encouraging regional production, food education and pleasure. For these passionate and dedicated food lovers, sustainability, community and lifestyle are as important as seasonality, quality and taste." -- This program takes a look at this growing phenomenon.
Format:
Video disc
Relevance:
95001.0469
by
Jones, Martin, 1951-
Call Number
394.1 JON
Publication Date
2007
Summary
"In Feast, Martin Jones reconstructs the development of the meal, with the help of the latest archaeological techniques: from chimpanzees at a kill to university professors at a formal feast, from a Roman banquet to the TV dinner and the drive-through diner. Spanning half a million years, this account reveals the history of the meal and its huge impact both on the society and the ecology of the planet."--BOOK JACKET.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0724/2007296619-d.html
Relevance:
71874.9141
by
Fieldhouse, Paul.
Call Number
641.3 FIE
Publication Date
1995
Format:
Books
Relevance:
67236.9141
by
Pollan, Michael.
Call Number
613.2 POL
Publication Date
2010 2009
Format:
Books
Relevance:
67236.6563
by
Belasco, Warren James.
Call Number
641.3 22
Publication Date
2008
Format:
Electronic Resources
Relevance:
67235.5313
by
Dalvi, Chef Seema.
Call Number
XX(308469.1)
Publication Date
2022
Format:
Electronic Resources
Relevance:
67233.5781
by
Dalvi, Chef Seema.
Call Number
641.5954
Publication Date
2023
Format:
Electronic Resources
Relevance:
67233.3281
by
Waters, Alice.
Call Number
641.013
Publication Date
2021
Format:
Electronic Resources
Relevance:
63392.8867
by
Steel, Carolyn.
Call Number
363.8 STE
Publication Date
2008
Format:
Books
Relevance:
63392.6133
by
Albala, Ken, 1964-
Call Number
394.12 23
Publication Date
2016 30
Summary
This book examines all aspects of dinner in international settings, enabling cross-cultural comparisons and an understanding of the effects of modernization and globalization on food habits.
Format:
Electronic Resources
Relevance:
63390.1133
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