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.
Format:
Electronic Resources
Relevance:
2.5000
by
Kowalczyk, Andrzej.
Call Number
641.013
Publication Date
2020
Format:
Electronic Resources
Relevance:
2.5000
View Other Search Results
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
Relevance:
2.5000
by
Fussell, Betty.
Call Number
641.01300000000003
Publication Date
2016
Summary
Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who was inducted into their Who's Who of American Food and Beverage" in 2009; and not just an extraordinary person whose fifty years' worth of essays on food, travel, and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, and Vogue. This is a woman who at eighty-two years old (and despite being half-blind) went deer hunting for the very first time in the Montana foothills with her son, Sam (as described in her 2010 essay for the New York Times Magazine.) She got her deer. This is a woman who declared in a 2005 essay for Vogue that she had to teach herself Latin and German from scratch (on top of teaching herself how to cook) as a young twenty-one year old bride, because "housewifery wasn't enough." Indeed, for Fussell one subject is never enough. Counterpoint is thrilled to be publishing this selected anthology of her diverse essays.
Format:
Electronic Resources
Relevance:
2.5000
by
Barber, Joseph.
Call Number
641.01300000000003
Publication Date
2013
Format:
Electronic Resources
Relevance:
2.5000
by
Secundus, Dick Humelbergius.
Call Number
641.01300000000003
Publication Date
2013
Format:
Electronic Resources
Relevance:
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.
Format:
Electronic Resources
Relevance:
2.5000
by
Brillat-Savarin, Jean Anthelme.
Call Number
641.01300000000003
Publication Date
2012
Format:
Electronic Resources
Relevance:
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.
Format:
Electronic Resources
Relevance:
2.5000
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.
Format:
Electronic Resources
Relevance:
1.7678
by
Fantasia, Rick.
Call Number
641.0130944
Publication Date
2018
Format:
Electronic Resources
Relevance:
1.7678
by
Allen, Stewart.
Call Number
641.01309
Publication Date
2013
Format:
Electronic Resources
Relevance:
1.7678
Limit Search Results
Narrowed by: