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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2.5000
by
Kowalczyk, Andrzej.
Call Number
641.013
Publication Date
2020
Format:
Electronic Resources
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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:
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2.5000
by
Perullo, Nicola.
Call Number
XX(280214.1)
Publication Date
2016
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by
Barber, Joseph.
Call Number
641.01300000000003
Publication Date
2013
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Electronic Resources
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by
Secundus, Dick Humelbergius.
Call Number
641.01300000000003
Publication Date
2013
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Electronic Resources
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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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by
Brillat-Savarin, Jean Anthelme.
Call Number
641.01300000000003
Publication Date
2012
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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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by
Convery, Paul.
Call Number
929.60500000000002
Publication Date
2019
Summary
Eat Your Words brings to the table a compilation of 6,000 often unusual and unfamiliar terms across twenty-one fact-packed courses, offering the reader a unique feast of learning as well as a fun and flavor-filled dip into the fascinating language of food and eating.
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by
Fantasia, Rick.
Call Number
641.0130944
Publication Date
2018
Format:
Electronic Resources
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by
Allen, Stewart.
Call Number
641.01309
Publication Date
2013
Format:
Electronic Resources
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1.7678
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