by
Finan, Catherine C.
Call Number
641.8654
Publication Date
2023
Format:
Electronic Resources
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0.0853
by
Idzikowski, Lisa.
Call Number
629.892
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0918
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by
Editors, Scientific American.
Call Number
641.3
Publication Date
2023
Format:
Electronic Resources
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0.0770
by
Miller, Jeffrey P.
Call Number
641.302
Publication Date
2022
Format:
Electronic Resources
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0.0834
by
Egbuna, Chukwuebuka.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
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0.0641
by
Graves, Carwyn.
Call Number
641.3009429
Publication Date
2022
Summary
Welsh Food Stories explores more than two thousand years of history to discover the rich but forgotten heritage of Welsh foods - from oysters to cider, salted butter to salt-marsh lamb. Despite centuries of industry, ancient traditions have survived in pockets across the country among farmers, bakers, fisherfolk, brewers and growers who are taking Welsh food back to its roots, and trailblazing truly sustainable foods as they do so.In this important book, author Carwyn Graves travels Wales to uncover the country's traditional foods and meet the people making them today.
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Electronic Resources
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0.0970
by
Glenn, Jane K., author.
Call Number
641.300973 GLE
Publication Date
2021
Format:
Electronic Resources
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0.0495
by
Hoffman, Peter.
Call Number
641.5092
Publication Date
2021
Format:
Electronic Resources
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2.2611
by
Media, IRB.
Call Number
641.3
Publication Date
2021
Format:
Electronic Resources
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0.0784
by
Oseland, James.
Call Number
641.5944
Publication Date
2021
Format:
Electronic Resources
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0.0718
by
Belton, Kevin.
Call Number
641.59763
Publication Date
2021
Summary
Kevin Belton's fourth cookbook and television series focuses on the amazing food found throughout Louisiana. The star of New Orleans Cooking with Kevin Belton heads to parishes across Louisiana to explore the dishes and flavor profiles of each area. Kevin Belton's Cookin' Louisiana has 78 recipes along with a helping of Kevin's stories and humor.
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Electronic Resources
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0.0641
by
Humble, Nicola, author.
Call Number
810.93564 23
Publication Date
2020
Summary
"Why are so many literary texts preoccupied with food? The Literature of Food explores this question by looking at the continually shifting relationship between two sorts of foods: the real and the imagined. Focusing particularly on Britain and North America from the early 19th century to the present, it covers a wide range of issues including the politics of food, food as performance, and its intersections with gender, class, fear and disgust. Combining the insights of food studies and literary analysis, Nicola Humble considers the multifarious ways in which food both works and plays within texts, and the variety of functions-ideological, mimetic, symbolic, structural, affective-which it serves. Carefully designed and structured for use on the growing number of literature of food courses, it examines the food of modernism, post-modernism, the realist novel and children's literature, and asks what happens when we treat cook books as literary texts. From food memoirs to the changing role of the servant, experimental cook books to the cannibalistic fears in infant picture books, The Literature of Food demonstrates that food is always richer and stranger than we think"--Bloomsbury Food Library.
Format:
Electronic Resources
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0.0539
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