Numéro de rayon préféré
XX(272758.1)
Date de publication
1990
Résumé
Cookbook compiled by the staff of the Royal Bank of Canada in Ontario.
Format :
Ressources électroniques
Pertinence:
109696.9219
par
ClickView (Firm)
Numéro de rayon préféré
XX(302782.1)
Résumé
The colour, richness and diversity of Japanese cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Japanese teacher, Akiko Mahara and owner and chef of Wabi Sabi, Tomoya Kawasaki. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Japanese cuisine and is a great way to encourage cultural awareness and understanding.
Format :
Autre
Pertinence:
85042.6016
Voir d’autres résultats de recherche
par
ClickView (Firm)
Numéro de rayon préféré
XX(302783.1)
Résumé
The colour, richness and diversity of Indian cuisine is celebrated in this vibrant programme. This documentary style production investigates regional differences within the country, traditional and modern influences on contemporary cuisine and the way in which food is prepared, served and eaten for everyday meals and special occasions. There are interviews with Indian writer, Lakshmi Belekrishnan and Village Indian head chef, Vissnu Kharel. Suitable for food technology and culture related studies at the middle secondary level, it provides a fascinating insight into Indian cuisine and is a great way to encourage cultural awareness and understanding.
Format :
Autre
Pertinence:
85042.6016
Numéro de rayon préféré
XX(272703.1)
Date de publication
1999 1998 1997 1996 1995
Résumé
Cookbook from Standard Brands.
Format :
Ressources électroniques
Pertinence:
84970.8125
par
Kanopy (Firm)
Numéro de rayon préféré
XX(296032.1)
Date de publication
2015 2013
Résumé
In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Format :
Enregistrement vidéo
Pertinence:
77634.5547
par
Kanopy (Firm)
Numéro de rayon préféré
394.120951 YIN
Date de publication
2015 2013
Résumé
Chinese culture produced what is arguably the most complex, sophisticated, and varied culinary tradition on earth. Trace the rise of civilization in China from the Hsia to the Han dynasty, the social and technological factors underlying China's elaborate food traditions, and the role of Taoist thought and Chinese medicine in diet.
Format :
Enregistrement vidéo
Pertinence:
71876.7656
par
ClickView (Firm)
Numéro de rayon préféré
XX(303241.1)
Résumé
What a feast! Australians eat a huge diversity of food. Join animated friends Norman and Miranda as they tempt us with tasty morsels about the many influences on modern Australian cuisine - geography and climate, a plateful of Indigenous and multicultural food fascinations, technology transforming kitchens and changing eating habits. More than a mouthful, this video is ideal for lower to middle secondary students.
Format :
Autre
Pertinence:
67235.4219
par
Miller, Adrian, author.
Numéro de rayon préféré
XX(272791.1)
Date de publication
2013
Résumé
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish -- such as fried chicken, chitlins, yams, greens, and 'red drinks'-- Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food -- in all its fried, pork-infused, and sugary glory -- is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes.
Format :
Ressources électroniques
Pertinence:
47543.7266
par
Order of the Eastern Star.
Numéro de rayon préféré
XX(272848.1)
Date de publication
1968
Résumé
Cookbook with recipes for American cuisine.
Format :
Ressources électroniques
Pertinence:
0.1147
par
Kanopy (Firm)
Numéro de rayon préféré
641.596 AFR
Date de publication
2015 2013
Résumé
In this episode, learn first about distinctive African foodways that predated extensive outside contact, encompassing traditions such as rich stews and "fufu" (starch-based porridges), regional eating rituals, and important indigenous foodstuffs. Then review the surprising variety of Australian plant and animal species used in aboriginal cookery but never adopted by European settlers.
Format :
Enregistrement vidéo
A Kanopy streaming video Click here to view
Pertinence:
0.0983
par
Kanopy (Firm)
Numéro de rayon préféré
394.10954 ANC
Date de publication
2015 2013
Résumé
Ancient India gave birth to culinary traditions that still carry wide influence. Learn about the culture of the Aryans, whose religion prefigured Hinduism; food customs relating to caste; and the traditions of vegetarianism in Hinduism, Jainism, and Buddhism. Also study the dietetic system of Ayurvedic medicine and the components of Indian cuisine.
Format :
Enregistrement vidéo
Pertinence:
0.0945
par
ClickView (Firm)
Numéro de rayon préféré
XX(303263.1)
Résumé
What do magpies, dugongs, goannas, yams, pie floaters, European vegetables and swans have in common? This clip explains, as animated pair Norman and Miranda serve up a timeline of Australian culinary history - from millennia before British settlement across more than two centuries since colonisation, to the multitude of influences on today's cuisine. It is an engaging and easily-digested resource for lower to middle secondary students.
Format :
Autre
Pertinence:
0.0884
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