by
Yazicioğlu, İrfan.
Call Number
641.013
Publication Date
2023
Summary
This book focuses on scientific studies on the place and importance of gastronomy in tourism. The book is a study that includes practices on sustainable gastronomy, the evaluation of local foods for tourism purposes, and the relationship between tourism-gastronomy-accommodation.
Format:
Electronic Resources
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0.0696
by
Murphy, Brian.
Call Number
394.12
Publication Date
2022
Summary
The book examines the products we associate with gastronomy in Ireland and the uniquely Irish places in which they are consumed. Places considered include the Irish pub, the traditional Irish butcher shop and the Irish whiskey distillery.
Format:
Electronic Resources
Relevance:
0.0696
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by
Kowalczyk, Andrzej.
Call Number
641.013
Publication Date
2020
Format:
Electronic Resources
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0.0743
by
Buckley, Susan Washburn.
Call Number
641.013
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0743
by
Bronson, Action.
Call Number
641.5
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0686
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:
0.0667
by
Fehnert, Josh, editor.
Call Number
647.95 MON
Publication Date
2016
Format:
Books
Relevance:
0.0400
by
Fussell, Betty.
Call Number
641.01300000000003
Publication Date
2016
Summary
Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who was inducted into their Who's Who of American Food and Beverage" in 2009; and not just an extraordinary person whose fifty years' worth of essays on food, travel, and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, and Vogue. This is a woman who at eighty-two years old (and despite being half-blind) went deer hunting for the very first time in the Montana foothills with her son, Sam (as described in her 2010 essay for the New York Times Magazine.) She got her deer. This is a woman who declared in a 2005 essay for Vogue that she had to teach herself Latin and German from scratch (on top of teaching herself how to cook) as a young twenty-one year old bride, because "housewifery wasn't enough." Indeed, for Fussell one subject is never enough. Counterpoint is thrilled to be publishing this selected anthology of her diverse essays.
Format:
Electronic Resources
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0.0918
by
Barber, Joseph.
Call Number
641.01300000000003
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0800
by
Secundus, Dick Humelbergius.
Call Number
641.01300000000003
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0743
by
Jacobsen, Rowan.
Call Number
641.013
Publication Date
2012
Summary
A delicious outgrowth of the slow and local food movements, American Terroir explores many of the North American foods that depend on place for their unique flavor-by a James Beard Award-winning food writer.
Format:
Electronic Resources
Relevance:
0.0718
by
Brillat-Savarin, Jean Anthelme.
Call Number
641.01300000000003
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.0800
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