by
Hughes, Holly.
Call Number
641.3 BES
Publication Date
2006
Format:
Books
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4.2678
by
Steen, James, author.
Call Number
ARC 641.3 STE
Publication Date
2014
Format:
Books
Relevance:
3.2111
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by
Jack, Albert.
Call Number
641.3 JAC
Publication Date
2011 2010
Summary
Did you know... -the term "hot dog" is believed to have been coined during a baseball game between the Yankees and the Giants in 1901? -calzones get their name from their less-than-glamorous looks: "calzone" means "trouser leg" or "drooping sack" in Italian? -the word "salary" comes from Roman soldiers being paid their wages in salt? -shrimp cocktail became popular in the 1920s as a safe way of "having a cocktail" during Prohibition? -the Cobb salad was invented by Robert H. Cobb-founder of the Brown Derby restaurant chains-who threw the salad together for Sidney Grauman-owner of the Chinese Theatre in Hollywood-as a midnight snack based on ingredients in his refrigerator? In "What Caesar Did For My Salad," historian Albert Jack offers a fascinating look at the unexpected stories, creators, and bizarre origins behind the world's most beloved dishes. Who was Margherita, for instance, and why was the world's most famous pizza named after her? Why do we call our favorite kinds of coffee espresso or cappuccino? Did medieval Turkish soldiers really invent the kebab by threading bits of meat on to their swords and balancing them on top of their campfires? What exactly does horseradish sauce have to do with our equine friends?
Format:
Books
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3.0178
by
Dickson Wright, Clarissa.
Call Number
641.3 FOO
Publication Date
1999
Format:
Books
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2.4359
by
Rowe, Laura, author.
Call Number
641.3 ROW
Publication Date
2015
Summary
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food a from its origins to its consumption, weird and wonderful traditions, mealtimes and trends as well as startling, challenging and unusual facts.
Format:
Books
Relevance:
2.2339
by
Jack, Albert.
Call Number
641.3 JAC
Publication Date
2010
Format:
Books
Relevance:
1.7678
by
Farndon, John.
Call Number
641.3002 FAR
Publication Date
2007
Summary
"From the extraordinary distance our food can travel to reach our tables to the remarkable benefits of eating avocados, John Farndon shows the amazing, often shocking, truth behind the food we eat. Covering everything from the big businesses that control food production around the world to the dangers of food dyes, this book reveals the complex facts behind the simplest of meals. Find out just what GM food is and how scientists are altering what you eat, how food gets its flavour, why some foods are not as nutritious as they should be, why bringing exotic foods to your table may literally cost the Earth, and much more. This is an essential guide to the facts behind food, the one vital thing in your life besides air and water ? and the world?s biggest business"--Book jacket.
Format:
Books
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1.7678
by
Downes, Stephen (Stephen L.)
Call Number
641.013 DOW
Publication Date
2005
Format:
Books
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1.7678
by
Telford, Anthony, 1970-
Call Number
641.5 TEL
Publication Date
2003
Summary
Answers culinary conundrums and explains those hard-to-find ingredients in your overseas cookbooks. The book also contains every measurement and conversion table that you will ever need, alternatives for allergy sufferers and rescue remedies for kitchen disasters.
Format:
Books
Relevance:
1.7678
by
Cunningham, Scott, 1956-
Call Number
ARC 133.43 CUN
Publication Date
1991
Format:
Books
Relevance:
1.7678
by
Schott, Ben.
Call Number
641 SCH
Publication Date
2003
Format:
Books
Relevance:
1.0206
by
Gordinier, Jeff, author.
Call Number
926.4 GOR
Publication Date
2019
Summary
This is a mouth-watering memoir of four years with Noma's chef-proprietor Rene Redzepi in search of the world's most thrilling food. Feeling stuck in his life, food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatan jungle, Redzepi and Gordinier seek the perfect taco and the secrets of mole. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
Format:
Books
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0.6250
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