by
McNally, Paul.
Call Number
641.300994 VOR
Publication Date
2011
Summary
This is the first volume of an annual series that celebrates the best in newly commissioned food writing. The first of its kind in Australia, this series aims to be bold and unique - and to start the conversation about food in the wider community.
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Books
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2.1972
by
Spencer, Colin, 1933-
Call Number
ARC 809.93355 FAB
Publication Date
1993
Format:
Books
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2.1972
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by
Santich, Barbara.
Call Number
ARC 641.300994 INT
Publication Date
2000
Format:
Books
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2.1651
by
Grieco, Allen J., author.
Call Number
394.120945 GRI
Publication Date
2019
Format:
Books
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2.0629
by
Carruth, Allison
Call Number
810.93564 CAR
Publication Date
2013
Summary
"This literary study explores how agribusiness, industrial agriculture, and countercultural food movements underpin modern American conceptions of global power"-- "Global Appetites explores how industrial agriculture and countercultural food movements underpin U.S. conceptions of global power in the century since the First World War. Allison Carruth's study centers on what she terms the "literature of food" - a body of work that comprises literary realism, late modernism, and magical realism along with culinary writing, food memoir, and advertising" --
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Books
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1.6358
by
Crick, Mark
Call Number
641.5 CRI
Publication Date
2006
Format:
Books
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1.0206
by
Grossman, Anne Chotzinoff
Call Number
ARC 641.5 GRO
Publication Date
1997
Summary
Celebrate the joys of Patrick O'Brian's Aubrey/Maturin series in this cookbook, full of the food and drink that so often complement Jack and Stephen's travels. In these pages, you will find a wealth of authentic early-nineteenth-century recipes for foods such as Burgoo, Ship's Biscuit, Skillygalee, Drowned Baby, Sea-Pie, Figgy-Dowdy, Soused Hog's Face, Solomongundy, Jam Roly-Poly, Portable Soup, and, of course, Spotted Dog. With this book you can create a feast with Sucking Pig and Christmas Pudding, recreate Clarissa Oakes's bridal dinner, or learn how Jack's steward Killick might have made coffee. Recipes are accompanied by relevant quotes from the series text as well as extensive historical notes on the origins of the dishes and their names. Also included are instructive sections on the preparing of roasts, puddings, and raised pies.
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Books
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0.7538
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