by
Hartley, Dorothy.
Call Number
ARC KLI 641.300942 HAR
Publication Date
1954
Format:
Books
Relevance:
0.8749
by
Hartley, Dorothy
Call Number
ARC 641.300942 HAR
Publication Date
1963
Format:
Books
Relevance:
0.8927
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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
Vigar, Penelope, 1945-
Call Number
ARC 641.5994 VIG
Publication Date
1982
Format:
Books
Relevance:
85038.0469
by
Santich, Barbara.
Call Number
ARC 641.30994 SAN
Publication Date
1996
Format:
Books
Relevance:
1.1588
by
Video Education Australasia.
Call Number
TR DVD 641.300994 FRO
Publication Date
1999
Format:
Other
Relevance:
0.9756
by
Rebora, Giovanni.
Call Number
641.30094 REB
Publication Date
2001
Summary
"Discoveries, travels, conquests, and expansions during the Renaissance introduced Europeans to exotic cultures, mores, manners, and ideas. The cross-fertilization between the Old and the New Worlds, the East and the West brought new foods, preparations, and flavors. That culinary revolution led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt - and tasted - today."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/fy032/2001032450.html
Relevance:
0.9034
by
Dyson, Laurel Evelyn.
Call Number
641.300994 DYS
Publication Date
2002
Format:
Books
Relevance:
1.3440
by
Kurlansky, Mark.
Call Number
641.3009 CHO
Publication Date
2002
Format:
Books
Relevance:
1.2182
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
Relevance:
1.0424
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