by
Wilkinson, Clifton, editor.
Call Number
647.954 GOU
Publication Date
2023
Summary
Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format:
Books
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0.0772
by
Buckley, Susan Washburn.
Call Number
641.013
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0696
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by
Lefebvre, Ludovic
Call Number
641.5 LEF
Publication Date
2005
Format:
Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0911/2002021375-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0911/2002021375-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0911/2002021375-d.html
Relevance:
0.0663
by
Herz, Rachel.
Call Number
612.3
Publication Date
2017
Summary
"In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food." --Nature.
Format:
Electronic Resources
Relevance:
0.0625
by
Wilson, Bee, author.
Call Number
641.013 WIL
Publication Date
2015
Summary
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"--
Format:
Books
Relevance:
0.0616
by
Harrison, Jim, 1937-2016, author.
Call Number
641.013 HAR
Publication Date
2017
Summary
Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite.
Format:
Books
Relevance:
0.0579
by
Herz, Rachel, 1963-, author.
Call Number
613.2 HER
Publication Date
2019 2018
Summary
An exploration into the psychology of eating in today's unprecedented first world pantry of abundance, access and excess, Why You Eat What You Eat examines the sensory, psychological, neuroscientific and physiological factors that influence our eating habits. Rachel Herz uncovers the fascinating and surprising facts that affect food consumption: bringing reusable bags to the supermarket encourages us to buy more treats; our beliefs about food affect the number of calories we burn; TV alters how much we eat; and what we see and hear changes how food tastes. Herz reveals useful techniques for managing cravings, such as resisting repeated trips to the buffet table, and how aromas can be used to curb overeating. Why You Eat What You Eat mixes the social with the scientific to uncover how psychology, neurology and physiology shape our relationship with food and how food alters the relationships we have with ourselves and with one another.
Format:
Books
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0.0553
by
Street, Julian, 1879-1947
Call Number
ARC 641.01 STR
Publication Date
1961
Format:
Books
Relevance:
0.0530
by
Chartier, Francois.
Call Number
664.072 CHA
Publication Date
2010
Format:
Books
Relevance:
0.0510
by
Cwiertka, Katarzyna Joanna, 1968-
Call Number
394.1095 ASI
Publication Date
2013 2002
Summary
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Format:
Electronic Resources
Relevance:
0.0501
by
Brillat-Savarin, Jean Anthelme.
Call Number
641.013 BRI
Publication Date
2012
Summary
A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
Format:
Electronic Resources
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0.0484
by
Myhrvold, Nathan.
Call Number
641.5 MYH
Publication Date
2011
Summary
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format:
Books
Relevance:
0.0469
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