by
Oxford Symposium on Food & Cookery.
Call Number
641.4 OXF
Publication Date
2011
Format:
Books
Relevance:
50425.6289
by
Maraschi, Andrea, author, interviewee.
Call Number
394.10940902 23
Publication Date
2019
Summary
"What do famine foods throughout history tell us about the world in which they were eaten? Medieval food and magic scholar Andrea Maraschi makes a mythical and historical foray into the history of the lowliest yet most versatile famine food in Europe, the acorn"--Bloomsbury Food Library.
Format:
Electronic Resources
Relevance:
406.3682
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by
Tan, Aylin Öney, author.
Call Number
354.5 23
Publication Date
2019
Summary
"What happens when one people's traditional food is also an international controlled substance? Turkish architect and food researcher Aylin Öney Tan goes on a deep dive into the history of opium poppy cultivation for food in Anatolia and the subsequent decades of international political interference in Turkey's agricultural production"--Bloomsbury Food Library.
Format:
Electronic Resources
Relevance:
406.3767
by
Wilson, Bee, author.
Call Number
643.3 23
Publication Date
2019
Summary
"English food writer Bee Wilson traces the genealogy of kitchen utensils and how they shape our lives-- from vegetable peelers to paleo lithic knives, chopsticks and even the mortar and pestle. She begs the question: why shouldn't we consider kitchen tools to be just as important as military or industrial technology?"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
406.3788
by
Castro, Bel, author.
Call Number
959.903 23
Publication Date
2019
Summary
"Filipino food scholar Bel Castro tells the oft-repeated story about a mythic era in the late 19th century in which wealth abounded for Philippine coffee growers thanks to lags in the world market. She debunks and complicates this myth with a political and post-colonial analysis that has relevance for all commodity tales today"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
406.3714
by
Maharaj, Joshna, author.
Call Number
642.5 23
Publication Date
2019
Summary
"What responsibilities do public institutions have in resisting the corporatization of food? Canadian chef and activist Joshna Maharaj shares the trials, the quirks and the successes of a one-year project to overhaul a Toronto hospital's food system, taking it from frozen pre-packaged foods to fresh, local fare"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
406.3767
by
Katz, Sandor Ellix, 1962- author.
Call Number
664.024 23
Publication Date
2019
Summary
"World-renowned fermentation revivalist Sandor Ellix Katz embarks upon a philosophical and biological journey into the origins of multicellular life, and how the multi-species activity of fermenting foods has played a central role in the evolution of microbes, our bodies-- and even our culture"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
406.3807
by
Sherman, Sean, 1974- author.
Call Number
641.59297 23
Publication Date
2019
Summary
"Many indigenous communities around Turtle Island (North America) are reclaiming relationships to ancestral seeds after hundreds of years of disconnection due to colonial violence. Chef Sean Sherman and scholar Elizabeth Hoover tell the tales of seeds, seed-keepers, and indigenous chefs who are bringing traditional foods back into focus"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
358.4019
by
Starks, Zona Spray, author.
Call Number
641.59 23
Publication Date
2019
Summary
"Arctic culinary scholar Zona Spray Starks explains the diverse range culinary techniques of the Iñupiat people of Alaska, and how the seasonal food landscape shaped family relations. While doing so, she shares the story of her later-in-life return to Alaska and the connections she's built there"--Bloomsbury Food Library.
Format:
Sound recording
Relevance:
406.3667
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