by
Chang, Ginger, 1949-
Call Number
ARC 642.5 CHA
Publication Date
2024 2023 2022 2021 2020
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Books
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2.5000
by
Yazicioğlu, İrfan.
Call Number
641.013
Publication Date
2023
Summary
This book focuses on scientific studies on the place and importance of gastronomy in tourism. The book is a study that includes practices on sustainable gastronomy, the evaluation of local foods for tourism purposes, and the relationship between tourism-gastronomy-accommodation.
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Electronic Resources
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by
Kowalczyk, Andrzej.
Call Number
641.013
Publication Date
2020
Format:
Electronic Resources
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2.5000
by
Herz, Rachel.
Call Number
612.3
Publication Date
2017
Summary
"In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food." --Nature.
Format:
Electronic Resources
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2.5000
by
Perullo, Nicola.
Call Number
XX(280214.1)
Publication Date
2016
Format:
Electronic Resources
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2.5000
by
Donati, Kelly Joelle
Call Number
WAIARC 394.1 DON
Publication Date
2016
Format:
Books
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2.5000
by
Barber, Joseph.
Call Number
641.01300000000003
Publication Date
2013
Format:
Electronic Resources
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2.5000
by
Secundus, Dick Humelbergius.
Call Number
641.01300000000003
Publication Date
2013
Format:
Electronic Resources
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2.5000
by
Jacobsen, Rowan.
Call Number
641.013
Publication Date
2012
Summary
A delicious outgrowth of the slow and local food movements, American Terroir explores many of the North American foods that depend on place for their unique flavor-by a James Beard Award-winning food writer.
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Electronic Resources
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by
Brillat-Savarin, Jean Anthelme.
Call Number
641.01300000000003
Publication Date
2012
Format:
Electronic Resources
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2.5000
by
Bilson, Gay (Gay Morris), 1944-
Call Number
ARC 641.3 BIL
Publication Date
2008
Format:
Books
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2.5000
by
This, Hervé.
Call Number
641.5015
Publication Date
2007
Summary
International celebrity and founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.
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Electronic Resources
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