Search Results for African cookery - Narrowed by: Week loanSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dAfrican$002bcookery$0026qf$003dITYPE$002509Material$002bType$0025091$00253AWEEKLOAN$002509Week$002bloan$0026ps$003d300?dt=list2024-05-16T20:18:02ZFood culture in the Near East, Middle East, and north Africa / Peter Heine.ent://SD_ILS/0/SD_ILS:237812024-05-16T20:18:02Z2024-05-16T20:18:02Zby Heine, Peter.<br/>Call Number 394.120956 HEI<br/>Publication Date 2004<br/>Summary "The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters."--BOOK JACKET.<br/>Format: Books<br/>Pocket encyclopedia of cook's ingredients / contributing editor Adrian Bailey.ent://SD_ILS/0/SD_ILS:42422024-05-16T20:18:02Z2024-05-16T20:18:02Zby Bailey, Adrian, 1928-<br/>Call Number 641.503 POC<br/>Publication Date 1990<br/>Format: Books<br/>Food culture in Sub-Saharan Africa / Fran Osseo-Asare.ent://SD_ILS/0/SD_ILS:273642024-05-16T20:18:02Z2024-05-16T20:18:02Zby Osseo-Asare, Fran.<br/>Call Number 394.120967 OSS<br/>Publication Date 2005<br/>Summary "East African, notably, Ethiopian, cuisine is perhaps the most well known African cuisine in the United States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip059/2005005498.html">http://www.loc.gov/catdir/toc/ecip059/2005005498.html</a><br/>Food culture in South America / José Rafael Lovera ; translated by Ainoa Larrauri.ent://SD_ILS/0/SD_ILS:243592024-05-16T20:18:02Z2024-05-16T20:18:02Zby Lovera, José Rafael.<br/>Call Number 394.1098 LOV<br/>Publication Date 2005<br/>Summary "This volume tells the story of South Americans and their history through a survey of their food culture. Food in the various countries differs in some ways because of cultural heritage, cooking techniques and geography, here divided into four zones. The traditions of the primary groups - Indians, Europeans and Africans - have resulted in a complex food culture. A look at the daily meal schedule includes insight into how the European conquerors imposed their eating habits and encouraged overeating. Modern life is shown to affect where people eat as buying meals, often from street vendors, during the workday has become more of a necessity for urbanites. The survey includes a discussion of special occasions, including agricultural celebrations and Catholic feasts with indigenous elements. The overview is completed by a chapter on diet and health, covering such topics as botanical knowledge and science and an assessment of the nutritional value of the South American staples. Classic recipes and illustrations complement the narrative."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip058/2005005501.html">http://www.loc.gov/catdir/toc/ecip058/2005005501.html</a><br/>America the beautiful cookbook : Authentic recipes from the United States of America / text and recipes by Phillip Stephen Schulzent://SD_ILS/0/SD_ILS:43982024-05-16T20:18:02Z2024-05-16T20:18:02Zby Schulz, Phillip Stephen<br/>Call Number 641.5973 SCH<br/>Publication Date 1990<br/>Format: Books<br/>Southwest the beautiful cookbook : authentic recipes from the Southwest / recipes by Barbara Fenzl; text by Norman Kolpas; food photogrphy by E. Jane Armstrongent://SD_ILS/0/SD_ILS:1542024-05-16T20:18:02Z2024-05-16T20:18:02Zby Fenzl, Barbara<br/>Call Number 641.5979 SOU<br/>Publication Date 1994<br/>Format: Books<br/>Grossi Florentino : secrets & recipes / recipes and food by Guy Grossi ; story by Jan McGuinness ; photography by Adrian Lander.ent://SD_ILS/0/SD_ILS:191452024-05-16T20:18:02Z2024-05-16T20:18:02Zby Grossi, Guy, 1965-<br/>Call Number 641.5945 GRO<br/>Publication Date 2003<br/>Format: Books<br/>California the beautiful cookbook / recipes by John Philip Carroll; text by Virginia Rainey; food photography by Allan Rosenberg; scenic photography by Leo Meier.ent://SD_ILS/0/SD_ILS:882024-05-16T20:18:02Z2024-05-16T20:18:02Zby Carroll, John Philip.<br/>Call Number 641.59794 CAR<br/>Publication Date 1991<br/>Format: Books<br/>