by
Winson, Anthony, 1952-, editor.
Call Number
641.3 CRI
Publication Date
2017
Summary
"Bringing together original contributions by Canadian scholars from various disciplinary backgrounds, Critical Perspectives in Food Studies introduces students to the shifting interpretations, perspectives, challenges, governance issues, and future visions that shape the study of food and food issues in Canada and around the world. Offering the most up-to-date overview of the field, this second edition incorporates new chapters on a range of current food-related issues, including food security, farm animal welfare, genetically modified crops, sustainability, and alternative food systems."--
Format:
Books
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4.2678
by
Herbst, Sharon Tyler.
Call Number
641.03 HER
Publication Date
2007
Summary
Almost seven thousand alphabetical entries provide information on all aspects of cooking and dining, including cooking techniques and tools, ingredients, wines, and meat cuts.
Format:
Books
Relevance:
3.6180
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by
Fennema , Owen R.
Call Number
664.00154 FOO
Publication Date
1996
Format:
Books
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3.5355
by
Gaman, P.M.
Call Number
613.2 GAM
Publication Date
1990
Format:
Books
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3.5355
by
Lewis, M. J. (Michael John), 1949-
Call Number
664.02 LEW
Publication Date
1996
Format:
Books
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3.3333
by
Mann, Alana, author.
Call Number
338.19 MAN
Publication Date
2014
Format:
Books
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3.2111
by
Pilcher, Jeffrey M., 1965-, editor.
Call Number
641.309 OXF
Publication Date
2012
Format:
Books
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3.0178
by
Davidson, Alan, 1924-
Call Number
641.3 DAV
Publication Date
2002
Format:
Books
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2.8858
by
Cox, Brigitte.
Call Number
664.001579 COX
Publication Date
2008
Format:
Books
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2.7884
by
Andrews, Tamra, 1959-
Call Number
641.3003 AND
Publication Date
2000
Format:
Books
Relevance:
2.7884
by
Vaclavik, Vickie.
Call Number
664 VAC
Publication Date
2008
Format:
Books
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2.7127
by
Higman, B. W., 1943-
Call Number
394.1209 HIG
Publication Date
2012
Summary
"Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food"--
Format:
Books
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2.6934
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