Search Results for Epicurean

Epicurean

2024-05-06T15:59:32Z

Call Number PER 641 EPI
Format: Other Other

The Epicurean Book / Jean Conil.

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by Conil, Jean.
Call Number ARC KLI 641.5 CON
Publication Date 1962
Format: Books

The epicurean....making a Franco-American culinary encyclopedia

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by Ranhofer, Charles
Call Number ARC KLI 641.5973 RAN
Publication Date 1920
Format: Books

Gourmet's menu cookbook : a collection of epicurean menus and recipes.

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Call Number 641.5 GOU
Publication Date 1963
Format: Books

Bouquet de France : an epicurean tour of the French provinces / recipes translated from the French and adapted by Narcissa Chamberlain.

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by Chamberlain, Samuel, 1895-
Call Number ARC 641.5944 CHA
Publication Date 1957
Format: Books

Strange foods [electronic resource] : bush meats, bats and butterflies ; an epicurean adventure around the world / by Jerry Hopkins ; photography by Michael Freeman.

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by Hopkins, Jerry.
Call Number 641.013 HOP
Publication Date 2014
Summary In this gastrological romp, Jerry Hopkins, shares tales of gustatory tidbits from six continents. Weaving history and autobiography, Hopkins regales with an array of startling facts about the world's eating habits. Strange Foods begins with rat tales from the Roman Empire and imperial China and continues on to stories from locales where rat remains a mouth-watering hors d'oeuvre or hearty entrée today. There are at least 40 serving suggestions for crocodile alone! And there are more than 250 photographs from acclaimed photographer Michael Freeman, whose aim is true and who eats what he shoots
Format: Electronic Resources
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The epicurean : a complete treatise of analytical and practical studies on the culinary art ... making a Franco-American culinary encyclopedia / by Charles Ranhofer.

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by Ranhofer, Charles, author.
Call Number XX(272687.1)
Publication Date 1894
Summary A complete treatise of analytical and practical studies on the culinary art including: table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc, and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
Format: Electronic Resources
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Italian bouquet: an epicurean tour of Italy / by Samuel Chamberlain ; recipes translated from the Italian and adapted by Narcissa Chamberlain ; prints, drawings, and photographs by the author.

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by Chamberlain, Samuel, 1895-1975.
Call Number ARC KLI 641.5945 CHA
Publication Date 1958
Format: Books

The cook's guide and housekeeper's & butler's assistant : a practical treatise on English and foreign cooking in all its branches, containing plain instructions for pickling and preserving vegetables, fruits, game, &c, the curing of hams and bacon, the art of confectionery and ice-making, and the arrangement of desserts, with valuable directions for the preparation of proper diet for invalids, also for a variety of wine-cups and epicurean salads, American drinks, and summer beverages / by Charles Elmé Francatelli.

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by Francatelli, Charles Elmé, 1805-1876.
Call Number ARC 641.5 FRA
Publication Date 1884 1877
Format: Books

Chinese food / Junru Liu.

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by Liu, Junru.
Call Number 641.300951 LIU
Publication Date 2011
Summary From ancient to modern times, the Chinese have celebrated an epicurean lifestyle, believing that food is not just meant to fill the stomach, but that an abundance of food denotes good fortune and that knowing what, and how, to eat is crucial to health.
Format: Books

Garlic and sapphires / Ruth Reichl.

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by Reichl, Ruth.
Call Number 926.4 REI
Publication Date 2005
Summary "Garlic and Sapphires is Ruth Reichl's account of her experience undercover in her position as food critic for The New York Times. She throws back the curtain on the sumptuously appointed stages of the epicurean world to reveal the comic absurdity, artifice and excellence there, giving us (along with some of her favorite recipes and reviews) her remarkable reflections on role playing and identity."--BOOK JACKET.
Format: Books

The Pocket Guide to Beer : Featuring the BeerTubeMap.

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by Dick, Joe.
Call Number 641.623
Publication Date 2018
Format: Electronic Resources
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For epicures only / by Jean Conil.

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by Conil, Jean.
Call Number ARC KLI 641.5 CON
Publication Date 1952
Format: Books

The vegetarian epicure. Illus. by Julie Maas.

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by Thomas, Anna.
Call Number ARC 641.5636 THO
Publication Date 1972
Format: Books

Gourmet trails Europe / edited by Clifton Wilkinson.

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by Wilkinson, Clifton, editor.
Call Number 647.954 GOU
Publication Date 2023
Summary 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: Books

A commentary on Plutarch's De latenter vivendo [electronic resource] / Geert Roskam.

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by Roskam, Geert.
Call Number 880
Publication Date 2007
Summary Plutarch''s De latenter vivendo is the only extant work from Antiquity in which Epicurus'' famous ideal of an ''unnoticed life'' (lathe biosas) is thematised as such. Moreover, the short rhetorical work provides a lot of interesting information about Plutarch''s polemical strategies and about his own philosophical convictions in the domains of ethics, politics, metaphysics, and eschatology. In this book, Plutarch''s anti-Epicurean polemic is understood against the background of the previous philosophical tradition. An examination of Epicurus'' own position is followed by a discussion of Plutarc.
Format: Electronic Resources
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Crumbs from the Round Table : A Feast for Epicures.

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by Barber, Joseph.
Call Number 641.01300000000003
Publication Date 2013
Format: Electronic Resources
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Self-interest before Adam Smith : a genealogy of economic science / Pierre Force.

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by Force, Pierre.
Call Number 330.15 22
Publication Date 2003
Summary A study of the history of the concept of self-interest before Adam Smith, in order to understand what it meant when Adam Smith used it as an axiom in The Wealth of Nations. The author shows that Smith's theory refutes the 'selfish hypothesis' yet integrates it at the same time.
Format: Electronic Resources
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Epicure: life's refinements

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by Epicure: life's refinements:
Call Number PER 641.013 EPI FEB 2020 FEB 2020
Publication Date 2024 2023 2022 2021 2020
Format: Books Other

Epicure's corner world recipes / by Maria Kozslik Donovan.

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by Donovan, Maria Kozslik.
Call Number ARC 641.59 DON
Publication Date 1956
Format: Books

Horace and the gift economy of patronage / Phebe Lowell Bowditch.

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by Bowditch, Phebe Lowell, 1961-
Call Number 874.01 22
Publication Date 2001
Summary This innovative study explores selected odes and epistles by the late-first-century poet Horace in light of modern anthropological and literary theory. Phebe Lowell Bowditch looks in particular at how the relationship between Horace and his patron Maecenas is reflected in these poems' themes and rhetorical figures.
Format: Electronic Resources
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Stoics, Epicureans and sceptics [electronic resource] : an introduction to Hellenistic philosophy / R.W. Sharples.

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by Sharples, R. W.
Call Number 180 20
Publication Date 1996
Format: Electronic Resources
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The resource guide for food writers / by Gary Allen.

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by Allen, Gary (Gary J.)
Call Number 808.066641 ALL
Publication Date 1999
Summary "The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the food-service professional to the ambitious home gourmet."--BOOK JACKET.
Format: Books

The epicure's book of steak and beef dishes / [by] Marguerite Patten.

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by Patten, Marguerite.
Call Number ARC 641.662 PAT
Publication Date 1979
Format: Books

A flummery of food feasts for epicures / André Simon.

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by Simon, André L. (André Louis), 1877-1970.
Call Number 641.013 SIM
Publication Date 2005
Summary Pieces chosen by Simon from the writings of such well-known authors as Charles Dickens, Herman Melville, Edward Lear, Evelyn Waugh, Mark Twain and Guy de Maupassant, and also includes items by Jean Anthelme Brillant-Savarin and other famous epicureans concerned with particular aspects of gastronomy.
Format: Books

Snacks : Adventures in Food, Aisle by Aisle.

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by Smothers, Marcy.
Call Number 641.555
Publication Date 2013
Summary In Snacks: Adventures in Food, Aisle by Aisle, Marcy Smothers entices with delectable recipes that will make you a better cook, a savvier shopper, and a particularly well-informed foodie. Snacks is more than a guided tour through the grocery store; it's an epicurean adventure, with original recipes, color photographs, helpful tips, and culinary secrets that you won't find anywhere else. With her extensive culinary knowledge, and trademark humor and wit, celebrated blogger and food expert Marcy Smothers will change the way you think about quick and easy-to-fix foods. You'll also enjoy the foreword by Guy Fieri, restaurateur and cohost of the syndicated radio show "Food Guy and Marcy.".
Format: Electronic Resources
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Hellenistic and early modern philosophy / edited by Jon Miller, Brad Inwood.

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by Miller, Jon, 1970-
Call Number 190 22
Publication Date 2003
Summary Early modern philosophers looked for inspiration to the later ancient thinkers when they rebelled against the dominant Platonic and Aristotelian traditions. The impact of the Hellenistic philosophers on such philosophers as Descartes, Leibniz, Spinoza, and Locke was profound and is ripe for reassessment.
Format: Electronic Resources
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Decadence and the making of modernism / David Weir.

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by Weir, David, 1947 April 20-
Call Number 809.91 20
Publication Date 1995
Summary The cultural phenomenon known as "decadence" has often been viewed as an ephemeral artistic vogue that fluorished briefly in late nineteenth- and early twentieth-century Europe. This study makes the case for decadence as a literary movement in its own right, based on a set of aesthetic principles that formed a transitional link between romanticism and modernism. Understood in this developmental context, decadence represents the aesthetic substratum of a wide range of fin-de-siecle literary schools, including naturalism, realism, Parnassianism, aestheticism, and symbolism. As an impulse toward modernism, it prefigures the thematic, structural, and stylistic concerns of later literature. David Weir demonstrates his thesis by analyzing a number of French, English, Italian, and American novels, each associated with some specific decadent literary tendency. The book concludes by arguing that the decadent sensibility persists in popular culture and contemporary theory, with multiculturalism and postmodernism representing its most current manifestations.
Format: Electronic Resources
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The 50 greatest dishes of the world / James Steen.

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by Steen, James, author.
Call Number 641.3 STE
Publication Date 2017
Summary Like a gourmet's magic carpet, this book takes the reader from table to table around the globe, savouring and relishing exceptional, ever-pleasing tastes. Award-winning journalist and food writer James Steen presents his compendium of 50 of the greatest dishes eaten throughout the world today - and the stories behind the food. From why Thai green curry really got its name to the evolution of France's classic and comforting coq au vin, Steen reveals the rich tapestry of life and history that is part of the recipe for the world's best food. There are servings of Italy's carbonara, the paella of Spain and, of course, Britain's fish and chips. And please save room for a generous slice of Black Forest gateau. Including cooking tips from acclaimed chefs, this is the epicurean's travel guide to really get your taste buds tingling.
Format: Books

At home on the range / Margaret Yardley Potter, Elizabeth Gilbert.

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by Potter, Margaret Yardley.
Call Number ARC 641.5973 POT
Publication Date 2012
Summary Recently, Elizabeth Gilbert unpacked some boxes of family books that had been sitting in her mother's attic for decades. Among the old, dusty hardbacks was a book called At Home on the Range, written by her great-grandmother, Margaret Yardley Potter. As Gilbert writes in her Foreword: 'I jumped up and dashed through the house to find my husband, so I could read parts of it to him: Listen to this! The humor! The insight! The sophistication! Then I followed him around the kitchen while he was making our dinner (lamb shanks), and I continued reading aloud as we ate...By the end of the night there were three of us sitting at that table. Gima had come to join us, and she was wonderful, and I was in love.' The cookbook was far ahead of its time. In it, Potter espouses the importance of farmer's markets and ethnic food (Italian, Jewish and German), derides preservatives and culinary shortcuts and generally celebrates a devotion to epicurean adventures. Potter takes car trips out to Pennsylvania Dutch country to eat pickled pork products, and to the eastern shore of Maryland, where she learns to catch and prepare eels so delicious, she says, they must be 'devoured in a silence almost devout'. Part scholar and part crusader for a more open food conversation than currently existed, it's not hard to see where Elizabeth Gilbert inherited both her love of food and her warm, infectious prose. At Home on the Range is a fascinating, humorous and useful cookbook from the past that is essential for the present day.
Format: Books

Cooking with Cannabis : The Most Effective Methods of Preparing Food and Drink with Marijuana, Hashish, and Hash Oil Third E.

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by Gottlieb, Adam.
Call Number 641
Publication Date 2009
Summary Cooking with Cannabis includes everything from soup to nuts. The epicurean marijuana enthusiast combines altered consciousness with good taste. Includes tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive main courses, desserts and snacks. This hard to obtain cult classic is once again available.
Format: Electronic Resources
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The anatomy of influence : literature as a way of life / Harold Bloom.

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by Bloom, Harold.
Call Number 801.3 22
Publication Date 2011
Summary Bloom leads readers through the labyrinthine paths which link the writers and critics who have informed and inspired him for so many years.
Format: Electronic Resources
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Music of the sirens / edited by Linda Phyllis Austern and Inna Naroditskaya.

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by Austern, Linda Phyllis, 1957-
Call Number 780.82 22
Publication Date 2006
Summary The siren is a remarkable creature that has inspired music and its representations from ancient Greece to present-day Africa and Latin America. This book brings together leading scholars and some talented newcomers in classics, music, media studies, literature, and cultural studies to consider the siren and her multifaceted relationships to music across human time and geography.
Format: Electronic Resources
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The Far Eastern epicure : a culinary journey to the Far East with original recipes and drawings / by Maria Kozslik Donovan.

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by Donovan, Maria Kozslik.
Call Number ARC KLI 641.595 DON
Publication Date 1961
Format: Books

Betty Crocker's 101 delicious Bisquick creations : as made and served by well-known gracious hostesses ; famous chefs ; distinguished epicures and smart luminaries of movieland.

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by Crocker, Betty.
Call Number XX(272772.1)
Publication Date 1933
Summary Advertising pamphlet for Bisquick - includes recipes.
Format: Electronic Resources
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The Ethicurean cookbook : recipes, foods and spirituous liquors, from our bounteous walled garden in the several seasons of the year / [Matthew Pennington, et. al].

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by Pennington, Matthew
Call Number 641.5942 ETH
Publication Date 2013
Format: Books

Food and philosophy [electronic resource] : eat, think, and be merry / edited by Fritz Allhoff and Dave Monroe.

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by Allhoff, Fritz.
Call Number 641.3001 FOO
Publication Date 2009
Summary Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy and Beer & Philosophy in in the ""Epicurean Trilogy."" Essays are organized thematically and written by philosophers, food writers, and professional chefs. Provides a critical reflection on what and how we eat can contribute to a robust enjoyment of gastronomic pleasures. A thoughtful, yet playful collection which emphasizes the importance of food as a proper object of philosophical reflection in its own right.
Format: Electronic Resources
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W. C. Whitfield's Mixed Drinks and Cocktails : An Illustrated, Old-School Bartender's Guide.

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by Whitfield, W. C.
Call Number 641.874
Publication Date 2015
Summary "We may go to Europe for our chefs, but Europe comes to us for our bartenders." --W. C. Whitfield In the Gay Nineties, the American bartender was considered an institution--his fame spread across the globe and, according to Whitfield, visitors to America "bowed before his skill in concocting tempting mixtures." Whitfield felt this attraction and admiration of the American bartender was because Americans "will try anything once." We enjoy experimenting and, when it comes to mixing drinks, "we stop at nothing." This led to much creativity behind the bar. W. C. Whitfield's Mixed Drinks & Cocktails combines two fully-illustrated books of recipes from this time period--Just Cocktails (published in 1939) and Here's How: Mixed Drinks (1941)--to teach readers everything they need to know about mixing drinks. In addition to information about equipment and measurements, this collection includes more than six hundred recipes, including: The Bronx Express Ladies Delight Corpse Reviver Brandy Blazer Uncle Sam Highball And many more! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Format: Electronic Resources
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Testicles : balls in cooking and culture / Blandine Vié ; translated from the French by Giles MacDonogh.

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by Vié, Blandine.
Call Number 641.36 VIE
Publication Date 2011
Format: Books

Vegetables : 92 Heartwarming Recipes from the Kitchen of Sweetsugarbean.

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by Kohlman, Renée.
Call Number 641.65
Publication Date 2021
Format: Electronic Resources
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