by
Hughes, Jane.
Call Number
641.5636
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0981
by
Holland, Mina.
Call Number
641.59
Publication Date
2014
Format:
Electronic Resources
Relevance:
0.0772
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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:
0.0707
4.
by
Williams, Sean.
Call Number
641.59
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0707
by
Sims, Fiona.
Call Number
641.874
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0680
by
Lister, T.
Call Number
641.595
Publication Date
2014
Summary
Discover the stunning food and sights of Vietnam with Real Vietnamese Cooking . Follow Tracey Lister and Andreas Pohl on a delicious journey through the culinary regions of Vietnam, and learn how to recreate the flavours of Vietnam at home. This comprehensive collection brings you the delectable foods served at street stalls, countryside eateries, bia hois and family gatherings. With recipes ranging from Vietnamese classics such as beef noodle soup (pho bo), spring rolls (nem) and banana flower salad, to lesser-known recipes like eel in caul fat and boiled jackfruit seeds - Real Vietnamese Coo
Format:
Electronic Resources
Relevance:
0.0657
by
David, Elizabeth.
Call Number
641.013 DAV
Publication Date
2009
Summary
An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection''s namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed.
Format:
Electronic Resources
Relevance:
0.0516
by
Paul, Steven.
Call Number
641.59
Publication Date
2019
Summary
Indulge in afternoon sundowners in style - with great food and drink ideas and thoughtfully curated playlists from around the world.
Format:
Electronic Resources
Relevance:
0.0477
by
Morgan, James.
Call Number
647.95
Publication Date
2007
Summary
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format:
Electronic Resources
Relevance:
0.0309
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