by
Deutsch, Jonathan, 1977-
Call Number
394.12003
Publication Date
2012
Summary
This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world.
Format:
Electronic Resources
Relevance:
2.0063
by
Saxelby, Catherine.
Call Number
641.3
Publication Date
2012
Summary
Do you want to have more energy? Manage your weight better? Delay the effects of ageing? Live a full, long life in good health? Despite the huge gains in nutritional knowledge, healthy eating has not become easier. In our timepoor society, fewer people regularly cook and eat at home, and many rely on take-away and fast+Q1 foods. In effect, we are suffering from malnutrition in the midst of plenty, along with many modern lifestyle diseases: obesity, diabetes, heart disease and cancer. Catherine Saxelby, Australia's most respected nutritionist brings you THE ultimate guide to health through food and nutrition. A leading nutritionist for over 20 years, Catherine has educated a generation of Australians about healthy eating and getting the most from their diet. Catherine now brings you the Food and Nutrition Companion, an A-Z guide of everything you need to know to get healthy, live longer and live better. With more than 500 entries covering whole foods, processed foods, additives, nutrients, supplements and more, this is the ultimate family reference for good health and nutrition.
Format:
Electronic Resources
Relevance:
1.8047
by
Scharnhorst, Gary.
Call Number
641.5973
Publication Date
2014
Summary
This is a comprehensive collection of authentic recipes, some 500 in all, for drinks and dishes that more than 150 American authors since the late 18th century are known to have enjoyed.
Format:
Electronic Resources
Relevance:
1.6963
by
Rowe, Laura, author.
Call Number
641.3 ROW
Publication Date
2015
Summary
Food sustains life. Since the beginning of time, it has underpinned our existence. Every day, in every country around the world, it continues to do so. While once food comprised the humble gatherings of hunters in caves, today it has been elevated to an obsession, loathed and adored, craved and crammed in equal measure. Some people eat to live, others live to eat. In an age where we consume up to 285 pieces of content just via social media on a daily basis, information needs to be easily accessible, quick to the point and captivating. This is the age of the infographic, where statistics, facts and knowledge are made easily available and understandable. Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics. Accessible and authoritative, it will cover everything you need to know about food a from its origins to its consumption, weird and wonderful traditions, mealtimes and trends as well as startling, challenging and unusual facts.
Format:
Books
Relevance:
1.5156
by
Gordinier, Jeff, author.
Call Number
926.4 GOR
Publication Date
2019
Summary
This is a mouth-watering memoir of four years with Noma's chef-proprietor Rene Redzepi in search of the world's most thrilling food. Feeling stuck in his life, food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatan jungle, Redzepi and Gordinier seek the perfect taco and the secrets of mole. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.
Format:
Books
Relevance:
1.2604
18.
by
Cornish, Richard.
Call Number
808.066641
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.2673
by
Salmon, Margaret Belais.
Call Number
613.2083 22
Publication Date
2003
Format:
Electronic Resources
Relevance:
0.2027
by
Reader's Digest (Australia)
Call Number
613 REA
Publication Date
1996
Format:
Books
Relevance:
0.1957
by
Kruszelnicki, Karl, 1948-
Call Number
500 KRU
Publication Date
2011
Summary
Did you know that the diet industry gets fatter and more successful every year but WON'T make you thinner? Or that our bodies are really one giant DONUT? Have you ever wondered why garlic smells soooooo SEXY? Especially the next day ...Or why coffee out of the bum of an Indonesian civet costs $1000 a kilo?! Well, thank goodness for the world's best-loved science guru, Dr Karl. In his brand new book, Brain Food, he debunks foodie fads, shines a light on how our body works, unearths some enormous nosh, and puts his palate on the line - all in the name of nourishing entertainment. Featuring 256 pages crammed full of glorious, tasty, colour illustrations, pictures (and only one or two boring diagrams), Brain Food will make you laugh and make you cry - AND make you smarter.
Format:
Books
Relevance:
0.1890
by
Wolff, Peggy.
Call Number
641.5977 23
Publication Date
2013
Summary
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities.
Format:
Electronic Resources
Relevance:
0.1601
by
Kurlansky, Mark.
Call Number
808.80355 CHO
Publication Date
2004 2002
Format:
Books
Relevance:
0.1567
by
Wolff, Peggy.
Call Number
641.5977
Publication Date
2013
Summary
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities
Format:
Electronic Resources
Relevance:
0.1443
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