Search Results for Wish - Narrowed by: Gastronomy -- HistorySirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dWish$0026qf$003dSUBJECT$002509Subject$002509Gastronomy$002b--$002bHistory$002509Gastronomy$002b--$002bHistory$0026ps$003d300?dt=list2024-05-18T11:37:15ZCooking and eating : a pictorial history with recipes / by K. Stewart in collaboration with P. and M.Michaelent://SD_ILS/0/SD_ILS:10782024-05-18T11:37:15Z2024-05-18T11:37:15Zby Stewart, Katie<br/>Call Number 641.09 STE<br/>Publication Date 1975<br/>Format: Books<br/>The anatomy of dessert : with a few notes on wine / by Edward A. Bunyard.ent://SD_ILS/0/SD_ILS:104352024-05-18T11:37:15Z2024-05-18T11:37:15Zby Bunyard, Edward A. (Edward Ashdown)<br/>Call Number ARC 641.013 BUN<br/>Publication Date 1933<br/>Format: Books<br/>Viniana / by Charles Walter Berry; with an introduction by H. Warner Allenent://SD_ILS/0/SD_ILS:75052024-05-18T11:37:15Z2024-05-18T11:37:15Zby Berry, Charles Walter<br/>Call Number FUL 641.222 BER<br/>Publication Date 1929<br/>Format: Books<br/>A celebration of food & wine : of flesh, of fish, of fowl / Eric Rolls.ent://SD_ILS/0/SD_ILS:111212024-05-18T11:37:15Z2024-05-18T11:37:15Zby Rolls, Eric C. (Eric Charles), 1923-<br/>Call Number 641.013 ROL<br/>Publication Date 1997<br/>Format: Books<br/>Cooking and eating : a pictorial history with recipes / by Katie Stewart ; in collaboration with Pamela and Maurice Michaelent://SD_ILS/0/SD_ILS:100892024-05-18T11:37:15Z2024-05-18T11:37:15Zby Stewart, Katie<br/>Call Number 641.09 STE<br/>Publication Date 1975<br/>Format: Books<br/>Slow food revolution : a new culture for eating and living / Carlo Petrini in conversation with Gigi Padovani ; translated by Francesca Santovetti.ent://SD_ILS/0/SD_ILS:239472024-05-18T11:37:15Z2024-05-18T11:37:15Zby Petrini, Carlo, 1949-<br/>Call Number 641.013 PET<br/>Publication Date 2006 2004<br/>Format: Books<br/>The art of eating / M.F.K. Fisher ; with an introduction by Clifton Fadiman ; an appreciation by James A. Beard ; and a retrospective essay by Joan Reardon.ent://SD_ILS/0/SD_ILS:216782024-05-18T11:37:15Z2024-05-18T11:37:15Zby Fisher, M. F. K. (Mary Frances Kennedy), 1908-<br/>Call Number 641.013 FIS<br/>Publication Date 2004 1954<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/wiley041/2003026124.html">http://www.loc.gov/catdir/description/wiley041/2003026124.html</a>
Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0411/2003026124.html">http://www.loc.gov/catdir/toc/ecip0411/2003026124.html</a><br/>Slow food : collected thoughts on taste, tradition, and the honest pleasures of food / edited by Carlo Petrini, with Ben Watson and Slow Food editore ; [foreword by Deborah Madison].ent://SD_ILS/0/SD_ILS:250992024-05-18T11:37:15Z2024-05-18T11:37:15Zby Petrini, Carlo, 1934-<br/>Call Number 641.013 SLO<br/>Publication Date 2001<br/>Summary "An anthology for cooks, gourmets, and anyone who is passionate about food and its impact on our culture. Drawn from five years of the quarterly journal Slow (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." From the market at Ulan Bator in Mongolia to Slow Food Down Under, this book offers an armchair tour of the exotic and bizarre. You'll pass through Vietnam's Snake Tavern, enjoy the Post-Industrial Pint of Beer, and learn why the lascivious villain in Indian cinema always eats Tandoori Chicken. The articles are contributed by some of the world's top food writers."--Publisher website.<br/>Format: Books<br/>The art of good living : a contribution to the better understanding of food and drink together with a gastronomic vocabulary and a wine dictionary / by Andre L. Simon; with a frontispiece after Daumier and a foreword by Maurice Healyent://SD_ILS/0/SD_ILS:76582024-05-18T11:37:15Z2024-05-18T11:37:15Zby Simon, André Louis, 1877-1970.<br/>Call Number FUL 641.013 SIM<br/>Publication Date 1930<br/>Format: Books<br/>The art of good living : a contribution to the better understanding of food and drink together with a gastronomic vocabulary and a wine dictionary / by Andre L. Simon ; with a frontispiece after Daumier and a foreword by Maurice Healyent://SD_ILS/0/SD_ILS:76572024-05-18T11:37:15Z2024-05-18T11:37:15Zby Simon, André Louis, 1877-1970.<br/>Call Number FUL 641.013 SIM<br/>Publication Date 1929<br/>Format: Books<br/>