Call Number
XX(272782.1)
Publication Date
1999 1998 1997 1996 1995
Summary
Pamphlet on the history of coffee and tea.
Format:
Electronic Resources
Relevance:
67175.3672
by
Belinkie, Helen, author.
Call Number
XX(272934.1)
Publication Date
1961
Format:
Electronic Resources
Relevance:
60136.1875
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by
Institute for Career Research.
Call Number
664.7520973 22
Publication Date
2006
Format:
Electronic Resources
Relevance:
52742.7773
by
Johnston, Josée, 1972- 1972-, author.
Call Number
394.12 JOH
Publication Date
2015
Format:
Electronic Resources
Relevance:
52741.5469
5.
by
Evans, Matthew.
Call Number
641.4 EVA
Publication Date
2012
Summary
As seen on SBS TV's The Gourmet Farmer, Matthew Evans and his friends share the secrets to making your own smallgoods and preserves, and using them in delicious recipes.
Format:
Electronic Resources
Relevance:
44826.0859
by
Jacobs, Marc, 1963 July 15-
Call Number
394.1094 21
Publication Date
2003
Summary
"Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in 19th-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day."--Bloomsbury Publishing.
Format:
Electronic Resources
Relevance:
39653.7617
by
Entrepreneur Media, Inc.
Call Number
647.95 ENT
Publication Date
2015
Summary
Start Your Own Food Truck Business and Satisfy Your Hunger for SuccessAt over a billion dollars, the mobile food industry is enjoying more publicity and notoriety than ever before. Catering to a new generation of foodies looking for quick and unique specialties, the mobile food business is booming with new opportunities for eager entrepreneurs like you.From gourmet food to all-American basics and hot dog wagons to bustaurants, our experts give you the delicious details behind starting and running a successful mobile food business.This guide covers:Six of the hottest mobile food options: food c
Format:
Electronic Resources
Relevance:
37297.4609
by
Kanopy (Firm)
Call Number
641.856 LIG
Publication Date
2015 2012
Format:
Video recording
Relevance:
0.1291
by
Woodworth, Gregory, speaker.
Call Number
XX(272665.1)
Publication Date
2015
Summary
Greg Woodworth is founder and Vice President of Stony Brook Whole Hearted Foods, a company that produces and distributes culinary oil based on squash seed varietals. The squash oils are produced by cold-expeller pressing resulting in a unique, regional oil sold to the retail gourmet and natural food shop market. Founded in 2008, the company is located in Geneva, New York at the Cornell Agriculture and Food Technology Park.
Format:
Electronic Resources
Relevance:
0.0857
by
Weston, Nicole.
Call Number
641.862 WES
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0833
by
Collins, Kathleen, 1965-
Call Number
791.456564 22
Publication Date
2009
Format:
Electronic Resources
Relevance:
0.0811
by
Reynolds, Betty.
Call Number
394.10952 REY
Publication Date
2013
Summary
What's uni and how do you eat it? What are "dancing shrimp" or tako yaki? Do you pick it up with your fingers? Dip it in sauce? And just what is that sauce? Dining in Japan can be intimidating, but with Squeamish About Sushi you are bound to have endless eating adventures while in Japan! From world famous sushi to traditional Japanese cooking, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as author and artist Betty Reynolds shares her delight in the wonderful world of Japanese cuisine. For the first-time visitor or gourmet al
Format:
Electronic Resources
Relevance:
0.0772
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