Search Results for 641.302 - Narrowed by: 0SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003d641.302$0026qf$003dCHILD_AVAILABLE$002509Item$002bAvailable$0025090$0025090$0026ps$003d300?dt=list2024-05-10T07:56:43ZThe practical encyclopedia of wholefoods : with recipes for health and healing / Nicola Graimes.ent://SD_ILS/0/SD_ILS:159012024-05-10T07:56:43Z2024-05-10T07:56:43Zby Graimes, Nicola.<br/>Call Number 641.302 GRA<br/>Publication Date 1999<br/>Format: Books<br/>The Oxford book of health foods / J.G. Vaughan and P.A. Judd.ent://SD_ILS/0/SD_ILS:179652024-05-10T07:56:43Z2024-05-10T07:56:43Zby Vaughan, J. G. (John Griffith)<br/>Call Number 641.302 VAU<br/>Publication Date 2003<br/>Format: Books<br/>Organic & wholefoods : naturally delicious cuisine / Andre Domine, editor ; Ruprecht Stempell, photographer; Peter Feierabend, design.ent://SD_ILS/0/SD_ILS:116232024-05-10T07:56:43Z2024-05-10T07:56:43Zby Domine, Andre.<br/>Call Number 641.302 ORG<br/>Publication Date 1997<br/>Format: Books<br/>Clean food organic. [5] / [editor, Malcolm McGuire].ent://SD_ILS/0/SD_ILS:1528802024-05-10T07:56:43Z2024-05-10T07:56:43Zby McGuire, Malcolm.<br/>Call Number 641.302 CLEA<br/>Publication Date 2008<br/>Summary This latest addition to the CleanFood Organic series - the definitive guides to organics in Australia.<br/>Format: Books<br/>Going organic : [digital videorecording] the how and why of organic VEA/ABC Production.ent://SD_ILS/0/SD_ILS:148992024-05-10T07:56:43Z2024-05-10T07:56:43ZCall Number TR DVD 641.302 GOI<br/>Publication Date 2000<br/>Summary This program looks at the organic food industry in Australia, focusing on its production, certification, sale and benefits of use.<br/>Format: Other<br/>Developing new functional food and nutraceutical products / edited by Debasis Bagchi, Sreejayan Nair.ent://SD_ILS/0/SD_ILS:2725092024-05-10T07:56:43Z2024-05-10T07:56:43Zby Bagchi, Debasis, 1954- editor.<br/>Call Number 641.302 23<br/>Publication Date 2017<br/>Format: Electronic Resources<br/><a href="http://app.knovel.com/hotlink/toc/id:kpDNFFNP02/developing-new-functional">Click here to view</a><br/>I am food : eating your way to health / Anthia Koullouros; photography by Chris L. Jones and Chris Chen.ent://SD_ILS/0/SD_ILS:1254562024-05-10T07:56:43Z2024-05-10T07:56:43Zby Koullouros, Anthia<br/>Call Number 641.302 KOU<br/>Publication Date 2014<br/>Summary In this practical guide to eating for health, respected naturopath Anthia Koullouros explains how to 'unscramble the scramble' and transition from eating processed foods to eating the food that's best for your body and soul ? as well as the planet.<br/>Format: Regular print<br/>The River Cottage treatment [digital videorecording] / presented and written by Hugh Fearnley-Whitingstall.ent://SD_ILS/0/SD_ILS:278152024-05-10T07:56:43Z2024-05-10T07:56:43Zby Fearnley-Whittingstall, Hugh.<br/>Call Number DVD 641.302 FEA<br/>Publication Date 2006<br/>Summary Hugh Fearnley-Whitingstall takes his philosophy of grow-your-own, catch-it-and-cook-it-yourself to the people. Each week, Hugh plays host to a group whose approach to food could hardly be further from his own: fast food addicts, ready meal junkies, and convenience-obsessesd non-cooks. His challenge: to change their ways forever, in just one week.<br/>Format: Books<br/>The third plate : field notes on the future of food / Dan Barber.ent://SD_ILS/0/SD_ILS:2976162024-05-10T07:56:43Z2024-05-10T07:56:43Zby Barber, Dan, 1969-, author.<br/>Call Number 641.302 BAR<br/>Publication Date 2014<br/>Summary "Renowned chef Dan Barber introduces a new kind of cuisine that represents the future of American dining in THE THIRD PLATE. Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat. Barber's book charts a bright path for eaters and chefs alike towards a healthy and sustainable future for American cuisine"--<br/>Format: Books<br/>Animal, vegetable, miracle : a year of food life / Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver.ent://SD_ILS/0/SD_ILS:245442024-05-10T07:56:43Z2024-05-10T07:56:43Zby Kingsolver, Barbara.<br/>Call Number 641.302 KIN<br/>Publication Date 2007<br/>Summary "Hang on for the ride: With characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on the table. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life and diversified farms at the center of the American diet."--BOOK JACKET.<br/>Format: Books<br/>The locavore's kitchen [electronic resource] : a cook's guide to seasonal eating and preserving / Marilou K. Suszko.ent://SD_ILS/0/SD_ILS:2509042024-05-10T07:56:43Z2024-05-10T07:56:43Zby Suszko, Marilou K.<br/>Call Number 641.302 22<br/>Publication Date 2011<br/>Summary "The Locavore's Kitchen invites readers to savor homegrown foods that come from the garden, the farm stand, or local farmers markets through cooking and preserving the freshest ingredients. In more than 200 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. She helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods and which cooking methods bring out fresh flavors and colors. Suszko shares tips and techniques for extending seasonal flavors with detailed instructions on canning, freezing, and dehydrating and which methods work best for preserving texture and flavor"--Provided by publisher.<br/>Format: Electronic Resources<br/><a href="http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e900xww&AN=391026">Click here to view</a><br/>Sustainable Food : How to Buy Right and Spend Less / Elise McDonough.ent://SD_ILS/0/SD_ILS:2838852024-05-10T07:56:43Z2024-05-10T07:56:43Zby McDonough, Elise, 1980- 1980- author.<br/>Call Number 641.302 MCD<br/>Publication Date 2009<br/>Summary Wondering whether it's worth it to splurge on the locally raised beef? What about those organic carrots? New in the Chelsea Green Guides series, Sustainable Food: How to Buy Right and Spend Less helps the average shopper navigate the choices, whether strolling the aisles of a modern supermarket or foraging at a local farmers market. This down-to-earth, casual guide-small enough to be slipped into your pocket-answers these and other questions for the shopper: * What are the differences among organic, local, fair-trade, free-range, naturally raised, and biodynamic foods? * How affordable is it to subscribe to a CSA farm-and what are the advantages? * Is it better to choose wild Alaskan salmon at 18.99, or the Chilean farmed fish at 11.99? * What cooking oils can be sustainably sourced? * How can a food co-op increase access to, and affordability of, healthier, Earth-friendly foods? * Where can you find sustainably produced sugar, and are there any local replacements for sweeteners from faraway lands? * What do the distinctions between shade-grown and trellised coffee mean? * Is shark okay to eat? How about mackerel? * Why is the war on plastic bags so important? Sustainable eating just got easier.<br/>Format: Electronic Resources<br/><a href="https://ebookcentral.proquest.com/lib/angliss/detail.action?docID=5149044">Click here to view book</a><br/>Safety and Practice for Organic Food / editd by Debabrata Biswas and Shirley A. Micallef.ent://SD_ILS/0/SD_ILS:3119232024-05-10T07:56:43Z2024-05-10T07:56:43Zby Biswas, Debabrata.<br/>Call Number 641.302 23<br/>Publication Date 2019<br/>Summary Safety and Practice for Organic Food covers current food safety issues and trends. It provides detailed information on all organic and pasture practices including produce-only, farm-animal-only or integrated crop-livestock farming, as well as the impact of these practices on food safety and foodborne infections. The book explores food products that organic, integrated and traditional farming systems are contributing to consumers. As the demand for organic food products grows faster than ever, this book discusses current and improved practices for safer products. Moreover, the book explores progressive directions, such as the application of next-generation sequencing and genomics to aid in the understanding of the microbial ecology of the agro-environment and how farmer education can contribute to sustainable and safe food. Safety and Practice for Organic Food is a unique source of organic agricultural practices and food production for researchers, academics and professionals at agriculture-based universities and colleges who are involved in food science, animal sciences including poultry science, food safety, food microbiology, plant science and agricultural extension. This book is also an excellent source of information for regulators and federal government officials (USDA, FDA, EPA) and the food processing industry.<br/>Format: Electronic Resources<br/><a href="http://ezproxy.angliss.edu.au/login?url=https://app.knovel.com/hotlink/toc/id:kpSPOF0001/safety-and-practice?kpromoter=marc">Click here to view</a><br/>