par
Wilkinson, Clifton, editor.
Numéro de rayon préféré
647.954 GOU
Date de publication
2023
Résumé
Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format :
Livres
Pertinence:
0.0772
par
Buckley, Susan Washburn.
Numéro de rayon préféré
641.013
Date de publication
2018
Format :
Ressources électroniques
Pertinence:
0.0696
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par
Lefebvre, Ludovic
Numéro de rayon préféré
641.5 LEF
Date de publication
2005
Format :
Livres
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0911/2002021375-b.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0911/2002021375-d.html
Publisher description http://www.loc.gov/catdir/enhancements/fy0911/2002021375-d.html
Pertinence:
0.0663
par
Herz, Rachel.
Numéro de rayon préféré
612.3
Date de publication
2017
Résumé
"In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food." --Nature.
Format :
Ressources électroniques
Pertinence:
0.0625
par
Wilson, Bee, author.
Numéro de rayon préféré
641.013 WIL
Date de publication
2015
Résumé
"In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"--
Format :
Livres
Pertinence:
0.0616
par
Harrison, Jim, 1937-2016, author.
Numéro de rayon préféré
641.013 HAR
Date de publication
2017
Résumé
Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite.
Format :
Livres
Pertinence:
0.0579
par
Herz, Rachel, 1963-, author.
Numéro de rayon préféré
613.2 HER
Date de publication
2019 2018
Résumé
An exploration into the psychology of eating in today's unprecedented first world pantry of abundance, access and excess, Why You Eat What You Eat examines the sensory, psychological, neuroscientific and physiological factors that influence our eating habits. Rachel Herz uncovers the fascinating and surprising facts that affect food consumption: bringing reusable bags to the supermarket encourages us to buy more treats; our beliefs about food affect the number of calories we burn; TV alters how much we eat; and what we see and hear changes how food tastes. Herz reveals useful techniques for managing cravings, such as resisting repeated trips to the buffet table, and how aromas can be used to curb overeating. Why You Eat What You Eat mixes the social with the scientific to uncover how psychology, neurology and physiology shape our relationship with food and how food alters the relationships we have with ourselves and with one another.
Format :
Livres
Pertinence:
0.0553
par
Street, Julian, 1879-1947
Numéro de rayon préféré
ARC 641.01 STR
Date de publication
1961
Format :
Livres
Pertinence:
0.0530
par
Chartier, Francois.
Numéro de rayon préféré
664.072 CHA
Date de publication
2010
Format :
Livres
Pertinence:
0.0510
par
Cwiertka, Katarzyna Joanna, 1968-
Numéro de rayon préféré
394.1095 ASI
Date de publication
2013 2002
Résumé
By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Format :
Ressources électroniques
Pertinence:
0.0501
par
Brillat-Savarin, Jean Anthelme.
Numéro de rayon préféré
641.013 BRI
Date de publication
2012
Résumé
A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
Format :
Ressources électroniques
Pertinence:
0.0484
par
Myhrvold, Nathan.
Numéro de rayon préféré
641.5 MYH
Date de publication
2011
Résumé
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format :
Livres
Pertinence:
0.0469
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