Call Number
DVD 641.5 CON
Summary
An interview and behind-the-scenes footage with Lisa Golden Schroeder, food stylist, cookbook author and teacher, gives the audience insight into the career of a food stylist. This program teaches viewers about: ? The education and training that is helpful to break into this profession. ? The long-term career outlook for an event planner. ? The salary range for this career. ? The geographic locations where food stylists can earn a living. ? The long-term career outlook for a food stylist. ? The 'highs and lows' of the job. Demonstrates how to style a sandwich, a pork chop and a cheesecake.
Format:
Books
Relevance:
2.6517
Call Number
DVD 664.00994 UND
Publication Date
2005
Summary
In Australia and New Zealand, the organisation responsible for this is Food Standards Australia New Zealand - or FSANZ. The independent government organisation as we know it today came into existence in 2001. This program looks at the nature and structure of the organisation; its goals; its interaction with the food industry; the development of food standards; and the relationship between FSANZ & other authorities.
Format:
Books
Relevance:
1.9655
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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:
1.7678
Call Number
DVD 641.5676 KOS
Publication Date
2004
Summary
What is kosher? Travel with Michael through historic Montreal where he uncovers great bagels and smoked meats in preparation for a traditional Jewish wedding.
Format:
Books
Relevance:
1.7678
Call Number
DVD 641.5 FOO
Publication Date
2002
Summary
Chef Michael discovers the magic and technique behind food advertising for television and print. We follow two talented and respected food stylists who earn their living by making tomatoes look great!
Format:
Books
Relevance:
1.7678
Call Number
DVD 641.5994 CUL
Publication Date
2009
Summary
Australian food is an eclectic blend of many different cultures. This program explores the origins of many popular Australian foods and what it is that makes them Australian. Beginning with the British colonisation and family favourites such as the traditional Sunday roast, we explore how the migration of the Chinese and Europeans after WW2 introduced Australia to many new culinary delights, and influenced the food we eat today. We introduce the emergence of 'fusion foods' and discuss the growing popularity of Australian bush foods and how the bush food industry is expanding into international markets.
Format:
Books
Relevance:
1.4434
Call Number
DVD 338.19 FAI
Publication Date
2009
Summary
The Fairtrade scheme ensures a fair price for food producers in poor countries. This program explains the Fairtrade scheme, identifying how it benefits farmers in poorer countries and how the Fairtrade Organisation invests in farming communities. Hear from members of one such community in St Lucia, as well as consumers and retailers of Fairtrade products. Students give their own views on Fairtrade and members of a Fairtrade Town in Britain are interviewed, before discussion concludes with consideration of potential disadvantages of, and the future for, the Fairtrade scheme.
Format:
Books
Relevance:
1.2500
Call Number
DVD 647.950681 YOU
Publication Date
2004
Summary
Ever wondered why the plate of food in front of you costs $27.99? How did they arrive at that price? What goes into the pricing of restaurant food? Earl?s Restaurant is a leading upscale casual dining chain and Michael goes with Earl?s Chef Michael Noble behind the scenes to see for himself what makes that Blackened California New York Striploin cost $27.99. From products and ingredients to staff to breakage and beyond, a menu item is broken down to show where that price comes from.
Format:
Books
Relevance:
1.2500
Call Number
DVD 642.6 ATY
Publication Date
2004
Summary
What is great restaurant service? You know when you get it, and you know when you don't, but how do you define it? And, more importantly, how do restaurants train their staff to deliver it? Join renowned chef Michael Smith as he visits one of Canada's finest restaurants, Canoe, recognised for both its food and incredible service. We follow Laura as she trains for a coveted service position and gets to know the art and craft involved in working at the top end of town. An exciting insight into how restaurant's work and the importance of good service.
Format:
Books
Relevance:
1.2500
by
Kiprov, Dobri.
Call Number
DVD 641.22 WIN
Publication Date
2003
Summary
"Wine Fundamentals DVD is a comprehensive tool for learning the essentials of enjoying the wonderful world of wine. This is the first wine DVD of its kind. It offers easy, interactive access to everything you need to know about wine."--Publisher website.
Format:
Books
Associated website http://www.winefundamentals.com/
Wine reference card http://www.winefundamentals.com/WF-InsertCard.pdf
Wine reference card http://www.winefundamentals.com/WF-InsertCard.pdf
Relevance:
0.8333
by
Schlosser, Eric.
Call Number
DVD 641.300973 SCH
Publication Date
2006
Summary
When a marketing executive for a huge burger chain finds a nasty secret ingredient in their burger recipe, he goes to the ranches and slaughterhouses of Colorado to investigate and finds that the truth is sometimes difficult to swallow.
Format:
Books
Relevance:
0.5330
by
Fearnley-Whittingstall, Hugh.
Call Number
DVD 641.302 FEA
Publication Date
2006
Summary
Hugh Fearnley-Whitingstall takes his philosophy of grow-your-own, catch-it-and-cook-it-yourself to the people. Each week, Hugh plays host to a group whose approach to food could hardly be further from his own: fast food addicts, ready meal junkies, and convenience-obsessesd non-cooks. His challenge: to change their ways forever, in just one week.
Format:
Books
Relevance:
0.4069
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