Search Results for Cuisine - Narrowed by: Gastronomy.

What is cooking : the action: cooking; the result: cuisine.

2024-05-17T13:57:44Z

by Adrià, Ferran, author.
Call Number 641.5 WHA
Publication Date 2020
Format: Regular print

Culture of the fork [electronic resource] : a brief history of everyday food and haute cuisine in Europe / Giovanni Rebora

2024-05-17T13:57:44Z

by Rebora, Giovanni
Call Number 394.1094 REB
Publication Date 2010
Summary The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed, what the lower classes ate, and what the aristocracy enjoyed.
Format: Electronic Resources
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Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

2024-05-17T13:57:44Z

by Myhrvold, Nathan.
Call Number 641.5 MYH
Publication Date 2011
Summary 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: Books

Culinary taste : consumer behaviour in the international restaurant sector / edited by Donald Sloan.

2024-05-17T13:57:44Z

by Sloan, Donald.
Call Number 641.013 CUL
Publication Date 2004
Summary "Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry."--BOOK JACKET.
Format: Books

Eating right in the Renaissance / Ken Albala.

2024-05-17T13:57:44Z

by Albala, Ken, 1964-
Call Number 641.013 22
Publication Date 2002
Summary Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of i.
Format: Electronic Resources
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The science of the oven / Herve This.

2024-05-17T13:57:44Z

by This, Hervé.
Call Number 641.013 THI
Publication Date 2009
Summary "Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?" "The answer: chemistry and physics. With clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value."--BOOK JACKET.
Format: Books

Food lover's guide to the world : experience the great global cuisines.

2024-05-17T13:57:44Z

by Lonely Planet Publications (Firm)
Call Number 641.3009 FOO
Publication Date 2012
Summary The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format: Regular print

Gastronomy [electronic resource] / editors Vijay Ganji, Claire Seaman, Bernie Quinn.

2024-05-17T13:57:44Z

by Ganji, Vijay.
Call Number 641.013 GAS
Publication Date 2014
Summary It is perhaps timely that this special edition of Gastronomy appears now. In recent years many issues have come further to public conscience in relation to our consumption of food and drink across the world. Our use and abuse of our resources have hit headlines around the world and at last there is perhaps the stirrings of unitary effort to try and feed not only ourselves but concerted effort to feed our neighbours in a sustainable manner. Consider though, food injustices for they are many.We have witnessed nations that are unable to feed themselves, we have heard statistics compare previously unheard of levels of obesity with similar numbers who starve or do not have enough food. We live in a time of plenty for some whom through bureaucratic legislation are forced to discard perfectly good fresh food - the north sea common policies of ?throwing back? fish because, for various reasons, it should not have been caught is one example of madness that surely our descendants will look back upon with incredulity. Our supermarkets stock out of season foodstuffs on a daily basis that costs countless thousands of food miles annually yet the paradox is that we have now engineered societies in developing nations who are dependant upon that business and income. Vast food producing companies have developed such complex food supply chain systems that is difficult to sometimes know the true origin of what we put into our stomachs. There are many others that could be listed but this journal intends to inspire and highlight hope and positive endeavours.
Format: Electronic Resources
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Eat Live Love Die : Selected Essays.

2024-05-17T13:57:44Z

by Fussell, Betty.
Call Number 641.01300000000003
Publication Date 2016
Summary Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who was inducted into their Who's Who of American Food and Beverage" in 2009; and not just an extraordinary person whose fifty years' worth of essays on food, travel, and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, and Vogue. This is a woman who at eighty-two years old (and despite being half-blind) went deer hunting for the very first time in the Montana foothills with her son, Sam (as described in her 2010 essay for the New York Times Magazine.) She got her deer. This is a woman who declared in a 2005 essay for Vogue that she had to teach herself Latin and German from scratch (on top of teaching herself how to cook) as a young twenty-one year old bride, because "housewifery wasn't enough." Indeed, for Fussell one subject is never enough. Counterpoint is thrilled to be publishing this selected anthology of her diverse essays.
Format: Electronic Resources
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The Gastronomica Reader [electronic resource].

2024-05-17T13:57:44Z

by Goldstein, Darra.
Call Number 641.509
Publication Date 2010
Summary Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investiga.
Format: Electronic Resources
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Routledge handbook of sustainable food and gastronomy [electronic resource] / edited Philip Sloan, Willy Legrand and Claire Hindley.

2024-05-17T13:57:44Z

by Sloan, Philip,
Call Number 338.190286 ROU
Publication Date 2015
Format: Electronic Resources
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The Routledge handbook of sustainable food and gastronomy / edited by Philip Sloan, Willy Legrand and Clare Hindley.

2024-05-17T13:57:44Z

by Sloan, Philip, editor.
Call Number 338.190286 SLO
Publication Date 2015
Format: Books

The perfect meal [electronic resource] : the multisensory science of food and dining / Charles Spence & Betina Piqueras-Fiszman ; foreword by Heston Blumenthal.

2024-05-17T13:57:44Z

by Spence, Charles.
Call Number 641.013 SPE
Publication Date 2014
Summary The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner's overall experience. Examples are: the colour of the plate (visual)the shape of the glass (visual/tactile)the names used to describe the dishes (cognitive)the background music playing inside the restaura
Format: Electronic Resources
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Gastronomy and Urban Space : Changes and Challenges in Geographical Perspective.

2024-05-17T13:57:44Z

by Kowalczyk, Andrzej.
Call Number 641.013
Publication Date 2020
Format: Electronic Resources
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Gastronomy and Food Science.

2024-05-17T13:57:44Z

by Galanakis, Charis M., author.
Call Number 664
Publication Date 2020
Format: Electronic Resources
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Textural Characteristics of World Foods / edited by Katsuyoshi Nishinari.

2024-05-17T13:57:44Z

by Nishinari, Katsuyoshi, editor.
Call Number 641.3 TEX
Publication Date 2020
Format: Electronic Resources
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