1.
by
Courtadon, Frédérique, host.
Call Number
XX(272914.1)
Publication Date
2013
Summary
'From Earth to Table' invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format:
Electronic Resources
Relevance:
2.7406
by
Degueldre, Claire, director.
Call Number
XX(272977.1)
Publication Date
2013
Summary
'From Earth to Table' invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy. This episode is about coquilles Saint-Jacques, scallops.
Format:
Electronic Resources
Relevance:
2.7356
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by
Kanopy (Firm)
Call Number
XX(296032.1)
Publication Date
2015 2013
Summary
In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Format:
Video recording
Relevance:
0.0884
by
Hinrichs, C. Clare, editor.
Call Number
XX(272910.1)
Publication Date
2008
Summary
Food and agriculture are in the news daily. Stories in the media highlight issues of abundance, deprivation, pleasure, risk, health, community, and identity. Remaking the North American Food System examines the resurgence of interest in rebuilding the links between agricultural production and food consumption as a way to overcome some of the negative implications of industrial and globalizing trends in the food and agricultural system. Written by a diverse group of scholars and practitioners, the chapters in this volume describe the many efforts throughout North America to craft and sustain alternative food systems that can improve social, economic, environmental, and health outcomes. With examples from Puerto Rico to Oregon to Quebec, this volume offers a broad North American perspective attuned to trends toward globalization at the level of markets and governance and shows how globalization affects the specific localities. The contributors make the case that food can no longer be taken for granted or viewed in isolation. Rather, food should be considered in its connection to community vitality, cultural survival, economic development, social justice, environmental quality, ecological integrity, and human health.
Format:
Electronic Resources
Relevance:
0.0432
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