por
Lillicrap, D. R.
Signatura topográfica preferida
647.95 LIL
Fecha de publicación
2010
Formato:
Libros
Relevancia:
134350.6406
por
Lillicrap, D. R.
Signatura topográfica preferida
642.6 LIL
Fecha de publicación
2006
Formato:
Libros
Relevancia:
134350.6406
por
Casado, Matt A., 1937-
Signatura topográfica preferida
642.6 CAS
Fecha de publicación
1994
Formato:
Libros
Relevancia:
134350.6406
por
Andrioli, Sergio.
Signatura topográfica preferida
647.9541 AND
Fecha de publicación
1990
Formato:
Libros
Relevancia:
134350.6406
por
Rice Growers Food Service Division
Signatura topográfica preferida
641.3318 RIC
Formato:
Libros
Relevancia:
134350.6406
Signatura topográfica preferida
PER 664.7520994 AUS
Fecha de publicación
2024 2023 2022 2021 2020
Formato:
Otros
Otros
Relevancia:
126667.0078
por
Kahrl, William L.
Signatura topográfica preferida
642.5068 KAH
Fecha de publicación
1977
Formato:
Libros
Relevancia:
126667.0078
por
Stokes, John W.
Signatura topográfica preferida
642.5 STO
Fecha de publicación
1960
Formato:
Libros
Relevancia:
126667.0078
por
Dana, Arthur W.
Signatura topográfica preferida
ARC STA 643.3 DAN
Fecha de publicación
1949
Formato:
Libros
Relevancia:
126667.0078
Signatura topográfica preferida
DVD 641.5 GOO
Fecha de publicación
2010
Resumen
"If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal ? whether at home or in a restaurant. Discussing the human body?s five senses, this program demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service"--Container.
Formato:
Otros
Program support notes http://www.vea.com.au/teachersNotes/GOODE2.pdf
Relevancia:
120166.9844
por
ClickView (Firm)
Signatura topográfica preferida
XX(302781.1)
Resumen
If food looks good, we are more likely to find out if it tastes good. The way food is styled and presented plays an important part in our perception of the overall appeal of a meal - whether at home or in a restaurant. Discussing the human body's five senses, this programme demonstrates how we as humans assess food; addressing the sensory characteristics that people look for in a variety of meals. Through interviews with a chef, a food stylist and a nutritionist, we look at the many ways in which food can be presented; from basic parties through to silver service.
Formato:
Otros
Relevancia:
120166.9844
por
Cousins, John, author.
Signatura topográfica preferida
642.5 COU
Fecha de publicación
2014
Formato:
Recursos electrónicos
Relevancia:
120166.8672
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