Search Results for Cuisine - Narrowed by: On-line Videos

The royal cuisine.

2024-05-17T04:47:47Z

Call Number XX(272758.1)
Publication Date 1990
Summary Cookbook compiled by the staff of the Royal Bank of Canada in Ontario.
Format: Electronic Resources
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Global Cuisine: Japanese [electronic resource]

2024-05-17T04:47:47Z

by ClickView (Firm)
Call Number XX(302782.1)
Summary 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: Other
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Global Cuisine: Indian [electronic resource]

2024-05-17T04:47:47Z

by ClickView (Firm)
Call Number XX(302783.1)
Summary 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: Other
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Le livre de cuisine "Magic".

2024-05-17T04:47:47Z

Call Number XX(272703.1)
Publication Date 1999 1998 1997 1996 1995
Summary Cookbook from Standard Brands.
Format: Electronic Resources
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The Birth of French Haute Cuisine

2024-05-17T04:47:47Z

by Kanopy (Firm)
Call Number XX(296032.1)
Publication Date 2015 2013
Summary 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: Video recording
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Yin and Yang of Classical Chinese Cuisine

2024-05-17T04:47:47Z

by Kanopy (Firm)
Call Number 394.120951 YIN
Publication Date 2015 2013
Summary 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: Video recording
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Australian Food Story : Modern Australian Cuisine [electronic resource]

2024-05-17T04:47:47Z

by ClickView (Firm)
Call Number XX(303241.1)
Summary 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: Other
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Soul food : the surprising story of an American cuisine one plate at a time / Adrian Miller.

2024-05-17T04:47:47Z

by Miller, Adrian, author.
Call Number XX(272791.1)
Publication Date 2013
Summary 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: Electronic Resources
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A book of favorite recipes / Lapel Chapter 457, Order of the Eastern Star.

2024-05-17T04:47:47Z

by Order of the Eastern Star.
Call Number XX(272848.1)
Publication Date 1968
Summary Cookbook with recipes for American cuisine.
Format: Electronic Resources
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African and Aboriginal Cuisines

2024-05-17T04:47:47Z

by Kanopy (Firm)
Call Number 641.596 AFR
Publication Date 2015 2013
Summary 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: Video recording
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Ancient India - Sacred Cows and Ayurveda

2024-05-17T04:47:47Z

by Kanopy (Firm)
Call Number 394.10954 ANC
Publication Date 2015 2013
Summary 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: Video recording
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Australian Food Story : A History of Australian Food [electronic resource]

2024-05-17T04:47:47Z

by ClickView (Firm)
Call Number XX(303263.1)
Summary 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: Other
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1492 - Globalization and Fusion Cuisines

2024-05-17T04:47:47Z

by Kanopy (Firm)
Call Number 641.3009 GLO
Publication Date 2015 2013
Summary Humanity's desire for spices and other luxury items eventually connected the entire globe. Track the powerful trading empires of the Venetians and Portuguese, the Spanish conquest of the New World, and the "Columbian exchange" -- where plants and animals from five continents were globally transplanted, changing eating habits around the world.
Format: Video recording
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Stage: The Culinary Internship.

2024-05-17T04:47:47Z

by Ainsworth, Abby, film director.
Call Number XX(298113.1)
Publication Date 2021 2019
Summary STAGE: THE CULINARY INTERNSHIP follows a group of aspiring chefs during a nine-month apprenticeship at one of the best restaurants in the world: Mugaritz, nestled in the hills outside San Sebastian. While the two Michelin starred restaurant's notorious avant-garde cuisine elevates these young hopefuls to think outside the confines of a kitchen, can they handle the heat of its intense creative environment? Featuring Chef Andoni Luis Aduriz (judge on Netflix's Final Table). Directed by Abby Ainsworth.
Format: Electronic Resources
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El Bulli - Cooking in Progress

2024-05-17T04:47:47Z

by Wetzel, Gereon
Call Number XX(296010.1)
Publication Date 2015 2010
Summary Three Michelin-starred chef Ferran Adria  is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for 6 months time for Adria  and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes except copying oneself. With unprecedented access, EL BULLI - COOKING IN PROGRESS lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food.
Format: Video recording
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All About Bush Foods: Traditional and Commercial Uses [electronic resource]

2024-05-17T04:47:47Z

by ClickView (Firm)
Call Number XX(301370.1)
Summary Bush foods - or bush tucker - have been consumed for thousands of years in Australia, and it makes us unique in the world when it comes to cuisine. For most of the time humans have been consuming bush foods they have done so on a non-cultivated, non-commercial basis. In recent decades however, some of Australia's bush tucker is being harvested commercially and sold around the world. Many will be familiar with our native meats - kangaroo, crocodile and emu - but there are dozens of plants and fruits that can form nutritious and very tasty additions to our diet. These foods include bush tomato, Davidson plums, Kakadu plums, macadamia nuts, mountain pepper and pepperberry, native mint, quandong, wattleseed and wild rosella. This highly engaging and interesting learning resource examines a range of Australian bush foods and looks at both traditional and commercial uses.
Format: Other
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Foodways / John T. Edge, volume editor.

2024-05-17T04:47:47Z

by Edge, John T., editor.
Call Number XX(272839.1)
Publication Date 2007
Summary When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of sub-regions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
Format: Electronic Resources
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Bugs.

2024-05-17T04:47:47Z

by Johnsen, Andreas, film director.
Call Number XX(298291.1)
Publication Date 2021 2017
Summary With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. BUGS is an artful and thoughtful new documentary that provides a perfect entry point to insect cuisine. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world - from Europe to Australia, Mexico, Kenya, Japan and beyond - to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Throughout the team's experiences, some hard questions started to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as edible insects are scaled up? Equal parts travelogue, nature documentary, food porn and political treatise, BUGS is a beautifully shot film that makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way.
Format: Electronic Resources
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Roman restaurant rhythms / filmed and directed by Michael Herzfeld.

2024-05-17T04:47:47Z

by Herzfeld, Michael, 1947- director, cinematographer.
Call Number XX(272867.1)
Publication Date 2011
Summary This delightful and mouth-watering documentary provides a 'backstage,' behind-the-scenes foray into the rhythms of food preparation in four traditional restaurants in Rome. Behind the stately courses of a modern Roman meal -- antipasto, pasta, perhaps a diversion into pizza, then a main course, vegetable specialty, and dessert -- lies another, more frantic tempo, hidden behind the swing doors of the kitchens. This is the space, as one restaurant owner remarks, that the customer doesn't get to see. As orders start arriving and organized confusion intensifies, the film explores the cultural diversity behind one of the world's most self-consciously traditionalizing of cuisines, its origins allegedly lying in ancient Roman recipes conserved by the Jewish culture of the ghetto but augmented by the pork-accented food of the hinterland. This dietary confusion now also confronts the Muslim Bangladeshis who constitute much of the restaurant labor force but who have adopted the Roman attitude of 'accommodation' by treating work and religion as separate domains of life. Together the food artisans of Rome generate a kaleidoscopic feast of taste, smell, motion, and vision that will generate thought and discussion about culture, cuisine, and tradition in a wide array of courses. Roman Restaurant Rhythms was produced by Michael Herzfeld, Professor of Anthropology and Curator of European Ethnology in the Peabody Museum at Harvard University. The film is in Italian with English subtitles.
Format: Electronic Resources
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Taste of China. Part 2, Food for body and spirit / a film series by Sue Yung Li ; produced by Sue Yung Li ; director and associate producer, Michael Lerner.

2024-05-17T04:47:47Z

by Lerner, Michael, 1951- director.
Call Number XX(272864.1)
Publication Date 1984
Summary The Tao of cooking and eating -- the Way to health and well-being! This film investigates the impact of religious influences on Chinese culture and cuisine. This is the second film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. At a sacred Taoist retreat, high on Blue City Mountain in Sichuan Province, a priestess marinates pickling vegetables and demonstrates how the contrasting forces of yin and yang are balanced and harmonized in food and cooking.Following a look behind the scenes of one of China's oldest and best-known herb shops, the film visits an unusual herbal medicine restaurant where the maitre d' 'prescribes' meals according to the ailments of each diner.Visits to two monasteries illustrate the role of Buddhism in the development of China's extensive and elaborate vegetarian cuisine. At the first, monks demonstrate the making of tofu in the time-honored way. The second monastery, Ling Ying in the city of Hangzhou, is famous both for its enormous golden Buddha and its enormously popular restaurant. Here water chestnuts are cut to resemble cooked shrimp and a fanciful vegetarian 'fish' takes shape in the hands of a talented chef.
Format: Electronic Resources
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Taste of China. Part 1, Masters of the Wok / film series by Sue Yung Li ; produced by Sue Yung Li ; director and associate producer, Michael Lerner.

2024-05-17T04:47:47Z

by Lerner, Michael, 1951- director.
Call Number XX(272865.1)
Publication Date 1984
Summary Like Chinese cuisine and Chinese culture, this film is a study in contrasts. It explores the evolution of Chinese cuisine from basic peasant fare to highly refined and lavish imperial cooking. It is the first film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. The film opens at the Shandong State Guest House in north China, where it captures the behind-the-scenes drama as two of China's Master Class Chefs prepare an astonishing 28-course banquet. Featured are such elaborate delicacies as orange jelly in the form of a goldfish and a 'peacock' centerpiece whose body is carved from a large turnip and whose plume is of sliced egg white, smoked fish, slivered cucumbers, and ripe cherries. A highlight is the making (or 'pulling') of 'dragon whiskers' noodles completely by hand. Beginning with a single lump of dough, the noodle maker rhythmically swings and pulls and stretches and doubles it until more than a thousand even strands are produced -- in less than a minute. The film then visits Confucius's birthplace in nearby Qufu to study the robust peasant fare -- whose staples are wheat, millet, and corn -- that nourished the sage and formed the basis of all northern Chinese cuisine. An unusual attraction is a look inside a shop in which women make the special five-foot-long He-Le, or 'longevity' noodles, for festive occasions. Afterward, the film tours an exotic spice market and cooking academy for new chefs in Sichuan Province, and concludes by joining a group of artists and writers at a Chrysanthemum banquet in celebration of autumn.
Format: Electronic Resources
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Food in zones of conflict : cross-disciplinary perspectives / edited by Paul Collinson and Helen Macbeth.

2024-05-17T04:47:47Z

by Collinson, Paul, 1969- editor.
Call Number XX(272660.1)
Publication Date 2014
Summary The availability of food is an especially significant issue in zones of conflict because conflict nearly always impinges on the production and the distribution of food, and causes increased competition for food, land and resources. Controlling the production of and access to food can also be used as a weapon by protagonists in conflict. The logistics of supply of food to military personnel operating in conflict zones is another important issue. These themes unite this collection, the chapters of which span different geographic areas. This volume will appeal to scholars in a number of different disciplines, including anthropology, nutrition, political science, development studies and international relations, as well as practitioners working in the private and public sectors, who are currently concerned with food-related issues in the field.
Format: Electronic Resources
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