by
Wilson, Bee, author.
Call Number
641.013 WIL
Publication Date
2019
Summary
"In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in."--
Format:
Books
Relevance:
2.5000
by
Goldstein, Darra.
Call Number
641.013 GAS
Publication Date
2010
Format:
Books
Relevance:
2.5000
View Other Search Results
by
Goldstein, Darra.
Call Number
641.509
Publication Date
2010
Summary
Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investiga.
Format:
Electronic Resources
Relevance:
2.5000
by
Techamuanvivit, Pim.
Call Number
640.013 TEC
Publication Date
2009
Format:
Books
Relevance:
2.5000
by
Bilson, Gay (Gay Morris), 1944-
Call Number
ARC 641.3 BIL
Publication Date
2008
Format:
Books
Relevance:
2.5000
6.
by
Pizer, Vernon, 1918-
Call Number
ARC 641.013 PIZ
Publication Date
1983
Summary
Presents fact, fiction, myths, and anecdotes from many places and time periods--all concerning food.
Format:
Books
Relevance:
2.5000
by
Shand, P. Morton (Philip Morton), 1888-
Call Number
ARC 641.013 SHA
Publication Date
1927
Format:
Books
Relevance:
2.5000
by
Shand, P. Morton (Philip Morton), 1888-
Call Number
ARC 641.013 SHA
Publication Date
1927
Format:
Books
Relevance:
2.5000
by
Steingarten, Jeffrey.
Call Number
641.013 STE
Publication Date
2002
Format:
Books
Relevance:
2.4611
by
Hopkins, Jerry.
Call Number
641.013 HOP
Publication Date
2014
Summary
In this gastrological romp, Jerry Hopkins, shares tales of gustatory tidbits from six continents. Weaving history and autobiography, Hopkins regales with an array of startling facts about the world's eating habits. Strange Foods begins with rat tales from the Roman Empire and imperial China and continues on to stories from locales where rat remains a mouth-watering hors d'oeuvre or hearty entrée today. There are at least 40 serving suggestions for crocodile alone! And there are more than 250 photographs from acclaimed photographer Michael Freeman, whose aim is true and who eats what he shoots
Format:
Electronic Resources
Relevance:
1.7678
by
This, Hervé.
Call Number
641.3 THI
Publication Date
2007
Summary
"An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world." "In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples - for instance, how sauteing in butter chemically alters the molecules of mushrooms - so that cooks of every stripe can thoroughly comprehend the scientific principles of food." "By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. 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 to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook."--BOOK JACKET.
Format:
Books
Relevance:
1.7678
by
Steingarten, Jeffrey.
Call Number
641.3 STE
Publication Date
1999 1997
Format:
Books
Relevance:
1.7678
Limit Search Results
Narrowed by: