by
Hazlitt, William Carew, 1834-1913
Call Number
ARC 641.509 HAZ
Publication Date
1902
Format:
Books
Relevance:
60135.4102
by
Aylett, Mary.
Call Number
ARC 641.509 AYL
Publication Date
1965
Format:
Books
Relevance:
1.5996
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by
Aresty, Ester B.
Call Number
ARC 641.3009 ARE
Publication Date
1965
Format:
Books
Relevance:
1.6878
by
Hazlitt, William Carew, 1834-1913
Call Number
ARC 641.509 HAZ
Publication Date
1968
Format:
Books
Relevance:
60135.4102
by
Page, Edward B.
Call Number
ARC 641.509 PAG
Publication Date
1971
Format:
Books
Relevance:
1.6310
by
Barber, Richard.
Call Number
641.509 BAR
Publication Date
1973
Format:
Books
Relevance:
2.7830
by
Baker, Margaret.
Call Number
ARC EMP 641.3009 BAK
Publication Date
1975
Format:
Books
Relevance:
1.1617
by
Brown, Michéle.
Call Number
641.300942 BRO
Publication Date
1977
Format:
Books
Relevance:
1.2736
by
Grigson, Jane.
Call Number
ARC 641.013 GRI
Publication Date
1981
Format:
Books
Relevance:
2.5796
by
Dalby, Andrew, 1947-
Call Number
ARC 641.5937 DAL
Publication Date
1996
Format:
Books
Relevance:
1.6474
Call Number
DVD 641.3 MED
Publication Date
2006
Summary
We are what we eat. Food has shaped our bodies and our history like no other influence. Yet so much is misunderstood about our rich relationship with nutrition. In daily life and feasts the people of the Middle Ages ate following strict rituals - both inspired by religious conviction and the seasons. Using stunning recreations, this is a fascinating, knowledgeable and thought-provoking program about the complex relationship with food.
Format:
Books
Relevance:
1.6829
by
McNamee, Gregory.
Call Number
641.3 MCN
Publication Date
2007
Summary
"Food has functioned both as a source of continuity and a subject of adaptation over the course of human history. But how did humans discover how to grow and consume these foods in the first place? How were they chosen over competing foods? How did they come to be so important to us? In this charming and frequently surprising compendium, Gregory McNamee gathers revelations from history, anthropology, chemistry, biology, and many other fields, and spins them into tales of discovery, complete with delicious recipes from many culinary traditions around the world." "Among the 30 types of food discussed in the course of this alphabetically arranged work are: the apple, the banana, chocolate, coffee, corn, garlic, honey, millet, the olive, the peanut, the pineapple, the plum, rice, the soybean, the tomato, and the watermelon. All of the recipes included with these diverse food histories have been adapted for recreation in the modern kitchen."--BOOK JACKET.
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021049.html
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1.0424
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