by
Baker, Margaret.
Call Number
ARC EMP 641.3009 BAK
Publication Date
1975
Format:
Books
Relevance:
2.8858
by
Freedman, Paul H., 1949-
Call Number
641.309 FOO
Publication Date
2007
Summary
"[This book] is the first to apply the discoveries of food historians to the romantic appeal of food. Here are the accomplishments of civilizations, from prehistory to the present day, to the pleasures of dining ? ingredients, preparation and presentation."--Publisher website.
Format:
Books
Relevance:
2.4611
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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:
1.7678
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
by
Brown, Michéle.
Call Number
641.300942 BRO
Publication Date
1977
Format:
Books
Relevance:
1.7678
by
Dalby, Andrew, 1947-
Call Number
ARC 641.5937 DAL
Publication Date
1996
Format:
Books
Relevance:
0.8839
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