by
Jensen, Bernard, 1908-
Call Number
613.26 JEN
Publication Date
2000
Format:
Books
Relevance:
92248.9453
by
Edgson, Vicki, author.
Call Number
641.813 EDG
Publication Date
2016
Summary
Nourishing, restorative and comforting, bone broth is the concentrated meaty elixir with a clear, bright, essential flavour. It's a pick-me-up with curative powers that you can drink on the hoof and is good to go. And it combines the magic of prehistoric times with the scientifically proven nutritional benefits of our modern age - it transcends cultures, generations and centuries. Whether you call it broth, bouillon or brodo, it's good for your health, your gut, your immune system, your bones, joints and skin, and is a simple route to enjoying optimum health and wellbeing. This innovative book explains why bone broth is so healthy and nutritious and how you can harness its essential goodness in your everyday diet. The delicious recipes can be used by people who are detoxing or following the Paleo Diet as well as the 5:2 Diet (especially on fasting days). All the broths, soups and stews featured are easy to prepare and do not require any specialist skills, making them accessible and user-friendly for even the most basic and inexperienced cook. With over 100 recipes for soups, stews and casseroles, risottos and sauces, each with a health-giving broth at its core, this is an essential guide to harnessing the curative powers of broth and improving your digestive health.
Format:
Books
Relevance:
73200.6563
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by
Cameron, Allan G. (Allan Gillies)
Call Number
641.3 CAM
Publication Date
1985
Format:
Books
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0.2182
by
Davies, Georgina, author.
Call Number
641.875 DAV
Publication Date
2019
Summary
We all know we should drink more water sales of reusable water bottles have soared as we seek to cut down on our plastic and maintain maximum hydration. But it isn't the most inspiring of drinks until now. Infused Waters offers 50 beautiful, healthy drinks that will help you get through the day's challenges. At home or on the go, absorb nature's health-enhancing vitamins, antioxidants and minerals while increasing your daily water intake. With drinks designed for whether you want an reviving lift, a relaxing sip or a restorative burst of hydration, through these imaginative fruit infusions, herbal waters and spicy blends, you'll find ways of adding a pretty health boost to your dining table or office bottle and fruity and floral fragrance and delights to the dullest of drinks.
Format:
Books
Relevance:
0.1543
by
Zak, Victoria.
Call Number
615.321 ZAK
Publication Date
1999
Format:
Books
Relevance:
0.1443
by
Standeven, Joy, 1933-
Call Number
338.4791 STA
Publication Date
1999
Summary
"Sport Tourism provides an in-depth analysis of the nature of sport, the nature of tourism, and the symbiotic relationship between the two. Standeven and De Knop present detailed multicultural case studies to illustrate the interplay between sport tourism and economic systems, sociocultural dynamics, health and fitness, the environment, urban development, and public policy."--BOOK JACKET.
Format:
Books
Relevance:
0.1414
by
Shaw, Amie, author.
Call Number
344.9401 SHA
Publication Date
2018
Summary
This is the second edition of the well-regarded local text, Employment Relations. This new edition takes an even more practical approach to a complex area, considering both the industrial regulation and human resources dimensions of the employment relationship. As well as providing a comprehensive guide to employment relations in Australia, the text also offers a selective international comparative view on the management of the employment relationship.The text explains and emphasises the real-world connections between the important theories of industrial relations and human resources, which are key components of the employment relations discipline. The overarching aim is for students to gain a deeper understanding of the 'World of Work', through the discipline of Employment Relations.
Format:
Books
Relevance:
0.1361
by
Ellis, Hattie, author.
Call Number
641.68 ELL
Publication Date
2014
Summary
Just as honeybees are found all over the world so are recipes that use their honey. Caribbean jerk, Spanish tapas, French sauces, British biscuits and Turkish cakes all gleam with the sweet stuff. It can take no more than a spoonful of honey to bring its deep flavour to a dish. As a marinade it can enhance meat and poultry, and it works particularly well with nuts and fruits, cream and cheese, herbs and spices. Spoonfuls of Honey explores varieties of honey, explains what to consider when buying and storing it, gives tips on how to use it in your cooking, and also explores the benefits to your health and the role bees and honey play in nature. It also features over 80 recipes covering meals throughout the day and also snacks, preserves, sweets and drinks. Praise for Sweetness & Light: The Mysterious History of the Honeybee by Hattie Ellis 'Like the densely packed honeycomb of the hive, [Ellis'] book is jam-packed with information, ideas, stories and questions. Fascinating.' The Independent 'Richly informative and beautifully written.' Richard Mabey, The Times.
Format:
Books
Relevance:
0.1361
Call Number
TR DVD 664 PRO
Publication Date
2008
Summary
This fascinating program looks at why we preserve and process foods, how we do it in different cultures and the health considerations we need to take into account when we do it today. The preservation of food has been a life-saving practice in every human society since the dawn of time. Food, by its very nature, begins to spoil almost as soon as it is harvested so, to survive and thrive in ancient times, people had to learn to preserve the bounty to see them through lean times. In frozen climates, meat was kept in the ice. In tropical climates food was dried in the sun. In moderate climates salt and oil did the work. And this preservation allowed mankind to put down roots and create a society by remaining in one location. Each culture preserved their local food sources using the same basic methods of food preservation such as drying, freezing, fermenting, pickling and curing. But, within cultures, the preservation of food isn?t strictly for sustenance. There are also cultural aspects. All across the world there are many religious and celebratory occasions where the preservation of foods now has a social and customary meaning. The approach is now taken that we preserve food because we want to, rather than because we have to. This program includes an introduction to the workings of HACCP.
Format:
Other
Relevance:
0.1270
by
Montanari, Massimo, 1949-
Call Number
641.3 MON
Publication Date
2006
Summary
"Food Is Culture explores the innovative premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0617/2006022441.html
Relevance:
0.1231
by
Ducasse, Alain.
Call Number
641.56384 DUC
Publication Date
2011 2009
Summary
In Nature, Michelin-starred chef Alain Ducasse, in collaboration with nutritionist Paule Neyrat, rediscovers the pleasure of simple food, and presents delicious French cuisine without the fat or the fuss.
Format:
Books
Relevance:
0.1225
by
Pollan, Michael.
Call Number
394.12 POL
Publication Date
2006
Summary
What should we have for dinner? When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods might shorten your life. Today, buffeted by one food fad after another, America is suffering from a national eating disorder. As the cornucopia of the modern American supermarket and fast food outlet confronts us with a bewildering and treacherous landscape, what's at stake becomes not only our own and our children's health, but the health of the environment that sustains life on earth. Pollan follows each of the food chains--industrial food, organic or alternative food, and food we forage ourselves--from the source to the final meal, always emphasizing our coevolutionary relationship with the handful of plant and animal species we depend on. The surprising answers Pollan offers have profound political, economic, psychological, and even moral implications for all of us.--From publisher description.
Format:
Books
Relevance:
0.1195
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