Search Results for african cookery - Narrowed by: 0

North African cookery / Arto der Haroutunian.

2024-05-14T20:13:08Z

by Der Haroutunian, Arto, 1940-1987
Call Number 641.5961 DER
Publication Date 2012 1985
Summary Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.
Format: Books

The spices of life / by Troth Wells.

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by Wells, Troth.
Call Number 641.6383 WEL
Publication Date 1996
Format: Books

The Africa News cookbook : African cooking for western kitchens / Africa News Inc.

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by Hultman, Tami.
Call Number 641.596 AFR
Publication Date 1985
Format: Books

Taste of Africa : 70 easy-to-cook recipes from an undiscovered cuisine / Rosamund Grant.

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by Grant, Rosamund.
Call Number 641.596 GRA
Publication Date 1995
Format: Books

A taste of Africa : with over 100 traditional African recipes adapted for the modern cook / Dorinda Hafner

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by Hafner, Dorinda
Call Number 641.596 HAF
Publication Date 1993
Format: Books

Soul and spice : African cooking in the Americas / Heidi Haughy Cusick

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by Cusick, Heidi Haughy
Call Number 641.596 CUS
Publication Date 1995
Format: Books

The African kitchen : a day in the life of a safari chef / byJosie Stow and Jan Baldwin.

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by Stow, Josie.
Call Number 641.596 STO
Publication Date 1999
Format: Books

Simply South Africa : a culinary journey / text by Elaine Hurford ; food photography by Craig Fraser and Ryno.

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by Hurford, Elaine.
Call Number 641.5968 HUR
Publication Date 2000
Format: Books

The international kitchen : Europe, the Mediterranean, the Soviet Union, and Scandinavia / Irwin Gelber

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by Gelber, Irwin
Call Number 641.59 GEL
Publication Date 1991
Format: Books

The Momo cookbook : a gastronomic journey through North Africa / Mourad Mazouz ; recipes by Abdallah El Rgachi, Richard Meyniel and Eva Edery ; travel narrative by Janine di Giovanni with additional text by Eva Edery ; food photography by Jean Cazals ; travel photographs by Mark Luscombe-Whyte.

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by Mazouz, Mourad.
Call Number 641.5961 MAZ
Publication Date 2004 2000
Format: Books

Crazy water, pickled lemons : enchanting dishes from the Middle East, Mediterranean and North Africa / Diana Henry ; photographs by Jason Lowe.

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by Henry, Diana.
Call Number 641.59 HEN
Publication Date 2002
Format: Books

Moro : the cookbook / Sam and Sam Clark.

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by Clark, Samuel.
Call Number 641.5946 CLA
Publication Date 2001
Format: Books

Casa Moro / Sam and Sam Clark ; photographs by Simon Wheeler.

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by Clark, Samuel
Call Number 641.5946 CLA
Publication Date 2004
Format: Books

Food culture in the Near East, Middle East, and north Africa / Peter Heine.

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by Heine, Peter.
Call Number 394.120956 HEI
Publication Date 2004
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.
Format: Books

The complete family cook book

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Call Number 641.5973 COM
Publication Date 1970
Format: Books

Original picayune Creole cook book

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Call Number 641.5973 ORI
Publication Date 1945
Format: Books

Bogart's B.Y.O. restaurant [restaurant menu]

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Call Number ARC MENU GREEN 208
Publication Date 1979 1978 1977 1976 1975
Format: Books

New American classics

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by Tower, Jeremiah
Call Number 641.5973 TOW
Publication Date 1986
Format: Books

Latin American cookbook

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by Tume, Lynelle
Call Number 641.598 TUN
Publication Date 1979
Format: Books

Early American herb recipes / Alice Cooke Brown.

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by Brown, Alice Cooke.
Call Number 615.321 BRO
Publication Date 1966
Format: Books

The best of American cookery / Lynette Baxter.

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by Baxter, Lynette
Call Number 641.5973 BAX
Publication Date 1995
Format: Books

African and Aboriginal Cuisines

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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
A Kanopy streaming video Click here to view

Africa in the world : capitalism, empire, nation-state / Frederick Cooper.

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by Cooper, Frederick, 1947- author.
Call Number 960.32 23
Publication Date 2014
Format: Electronic Resources
Click here to view

Rookery [electronic resource] / Traci Brimhall.

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by Brimhall, Traci, 1982-
Call Number 811.6 23
Publication Date 2010
Summary Traveling to the most intimate extremes of the human heart Fraught with madness, brutality, and ecstasy, Traci Brimhall's Rookery delves into the darkest and most remote corners of the human experience. From the graveyards and battlefields of the Civil War to the ancient forests of Brazil, from desire to despair, landscapes both literal and emotional are traversed in this unforgettable collection of poems. Brimhall guides readers through ever-winding mazes of heartbreak and treachery, and the euphoric dreams of missionaries. The end of days, the intoxication of.
Format: Electronic Resources
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Magical realism in West African fiction : seeing with a third eye / Brenda Cooper.

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by Cooper, Brenda.
Call Number 823 21
Publication Date 1998
Format: Electronic Resources
Click here to view

Early American cookery : or, Ye gentlewoman's housewifery, containing scarce, curious, and valuable receipts ... / by Margaret Huntington Hooker.

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by Hooker, Margaret Huntington, 1868-1936.
Call Number 641.5 23
Publication Date 2010
Format: Electronic Resources
Click here to view

Mexican cooking including Latin American and Caribbean recipes.

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by Bensusan, Susan.
Call Number 641.5972 BEN
Publication Date 1977
Format: Books

The country kitchen / by Della T. Lutes.

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by Lutes, Della T.
Call Number 641.5973 LUT
Publication Date 1936
Format: Books

The American celebrity cook book / introduced and collected by Dinah Shore

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by Shore, Dinah
Call Number 641.5973 SHO
Publication Date 1967
Format: Books

Michael Mina : the cookbook / Michael Mina, with JoAnn Cianciulli.

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by Mina, Michael.
Call Number 641.5973 MIN
Publication Date 2006
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip067/2006002124.html

The Nantucket table / Susan Simon ; photographs by Tom Eckerle.

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by Simon, Susan.
Call Number 641.5974 SIM
Publication Date 1998
Format: Books

The festive food of America / Martina Nicolls; illustrated Sally Maltby

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by Nicolls, Martina.
Call Number 641.5973 NIC
Publication Date 1991
Format: Books

American cooking : a sharing of the fresh abundance of the good earth

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by Kirshman, Irena
Call Number 641.5973 KIR
Publication Date 1978
Format: Books

Tapas : Delicious snacks from Spain / Adrian Lissen with Sara Cleary

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by Lissen, Adrian
Call Number 641.812 LIS
Publication Date 1989
Format: Books

Pocket encyclopedia of cook's ingredients / contributing editor Adrian Bailey.

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by Bailey, Adrian, 1928-
Call Number 641.503 POC
Publication Date 1990
Format: Books

South American cooking : foods and feasts from the New World / Barbara Karoff

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by Karoff, Barbara
Call Number 641.598 KAR
Publication Date 1989
Format: Books

The dictionary of American food and drink / John F. Mariani

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by Mariani, John F.
Call Number 641.597303 MAR
Publication Date 1994
Format: Books

The Business Strategy of Booker T. Washington [electronic resource] : Its Development and Implementation.

2024-05-14T20:13:08Z

by Boston, Michael B.
Call Number 370.92
Publication Date 2010
Summary Michael Boston offers a radical departure from other interpretations of Booker T. Washington by focusing on the latter's business ideas and practices. More specifically, Boston examines Washington as an entrepreneur, spelling out his business philosophy at great length and discussing the influence it had on black America. He analyzes the national and regional economies in which Washington worked and focuses on his advocacy of black business development as the key to economic uplift for African Americans. The result is a revisionist book that responds to the skewed literature on Washington e.
Format: Electronic Resources
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Meat how to choose, cook & eat it / Adrian Richardson with Lucy Malouf.

2024-05-14T20:13:08Z

by Richardson, Adrian.
Call Number 641.36 RIC
Publication Date 2008
Format: Books

The recipe writer's handbook / Barbara Gibbs Ostmann and Jane L. Baker.

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by Ostmann, Barbara Gibbs.
Call Number 808.066641 OST
Publication Date 2001
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026008.html Publisher description http://www.loc.gov/catdir/description/wiley036/2001026008.html

Food culture in Sub-Saharan Africa / Fran Osseo-Asare.

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by Osseo-Asare, Fran.
Call Number 394.120967 OSS
Publication Date 2005
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.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip059/2005005498.html

Super chefs : signature recipes from America's new royalty / Karen Gantz Zahler.

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by Zahler,Karen Gantz.
Call Number 641.5973 ZAH
Publication Date 1996
Format: Books

Yellow pages : answers to predictable questions consumers ask about meat

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by American Meat institute Consumer Affairs Committee
Call Number 641.66 AME
Publication Date 1985
Format: Books

American regional cuisine / the Art Institutes ; Michael F. Nenes ; photography by Joe Robbins.

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by Nenes, Michael F.
Call Number 641.5973 NEN
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0515/2005019107.html Publisher description http://www.loc.gov/catdir/enhancements/fy0622/2005019107-d.html

Oh, fudge! : a celebration of America's favorite candy / Lee Edwards Benning

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by Benning, Lee Edwards, 1934-
Call Number 641.853 BEN
Publication Date 1990
Format: Books

American food writing : an anthology with classic recipes / edited by Molly O'Neill.

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by O'Neill, Molly.
Call Number 808.066641 AME
Publication Date 2007
Format: Books

Biró : European-inspired cuisine / Marcel Biró and Shannon Kring Biró.

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by Biró, Marcel.
Call Number 641.594 BIR
Publication Date 2005
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip051/2004023353.html

A southern family in white & Black : the Cuneys of Texas / Douglas Hales.

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by Hales, Douglas, 1951-
Call Number 976.40049607300922
Publication Date 2003
Summary The complex issues of race and politics in nineteenth-century Texas may be nowhere more dramatically embodied than in three generations of the family of Norris Wright Cuney, mulatto labor and political leader. Douglas Hales explores the birthright Cuney received from his white plantation-owner father, Philip Cuney, and the way his heritage played out in the life of his daughter, Maud Cuney-Hare.
Format: Electronic Resources
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Women of taste : recipes and profiles of famous women chefs / [compiled by] Beverly Russell.

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by Russell, Beverly.
Call Number 641.50820973 WOM
Publication Date 1997
Format: Books

A taste of the tropics cookbook / by Susan Parkinson, Peggy Stacy and Adrian Mattinson

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by Parkinson, Susan
Call Number 641.5 PAR
Publication Date 1985
Format: Books

Mrs. Bridges Upstairs downstairs cookery book / edited by Adrian Bailey; photographs by John Hedgecoe.

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by Bailey, Adrian, 1928-
Call Number 641.5942 BRI
Publication Date 1975
Format: Books

Cooking, cuisine, and class : a study in comparative sociology / Jack Goody.

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by Goody, Jack.
Call Number 394.12 GOO
Publication Date 1982
Format: Books
Table of contents http://www.loc.gov/catdir/toc/cam028/81017035.html Publisher description http://www.loc.gov/catdir/description/cam022/81017035.html

The international kitchen : Mexico, Central America, South America, and the Caribbean / Irwin Gelber.

2024-05-14T20:13:08Z

by Gelber, Irwin, 1933-
Call Number 641.59 GEL
Publication Date 1993
Format: Books

Endless feasts : sixty years of writing from Gourmet / edited and with an introduction by Ruth Reichl.

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by Reichl, Ruth.
Call Number 641.514 END
Publication Date 2002
Format: Books

Culinary artistry / Andrew Dornenburg and Karen Page ; photographs by James Bergin and Jessica Zane.

2024-05-14T20:13:08Z

by Dornenburg, Andrew.
Call Number 641.5973 DOR
Publication Date 1996
Summary For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. The latest work from James Beard Award-winning authors of Becoming a Chef Andrew Dornenburg and Karen Page, Culinary Artists is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefs - including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Waters - the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Readers will discover the language of food, and how culinary artistry manifests itself through all the senses. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines. Culinary artistry takes you inside the art of menu planning, where order and presentation are carefully thought out, and shows how leading chefs' menus are painstakingly created. The book also reveals how a menu can communicate a chef's personality and offer opportunities for artistic expression.
Format: Books

American heirloom pork cook book : from Checkerboard Kitchens / [created or adapted by Gertrude Kable]

2024-05-14T20:13:08Z

by Kable, Gertrude
Call Number 641.664 KAB
Publication Date 1971
Format: Books

American cooking / by Dale Brown and the editors of Time-Life Books ; photographed by Mark Kauffman

2024-05-14T20:13:08Z

by Brown, Dale.
Call Number 641.5973 BRO
Publication Date 1969
Format: Books

Food culture in South America / José Rafael Lovera ; translated by Ainoa Larrauri.

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by Lovera, José Rafael.
Call Number 394.1098 LOV
Publication Date 2005
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.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/ecip058/2005005501.html

Hot links and country flavors : sausages in American regional cooking / by Bruce Aidells and Denis Kelly.

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by Aidells, Bruce
Call Number 641.66 AID
Publication Date 1990
Format: Books

Recipes : American cooking / [by D. Brown and the editors of Time-Life Books; photographed by M. Kauffman]

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by Brown, Dale.
Call Number 641.5973 BRO
Publication Date 1969
Format: Books

The restaurants of New Orleans / Roy F. Guste, Jr. ; with photographs by Glade Bilby II.

2024-05-14T20:13:08Z

by Guste, Roy F.
Call Number 641.5976335 GUS
Publication Date 2024 2023 2022 2021 2020
Format: Books

Babalu! : favorite recipes from the world's top Latin chefs and celebrities / by Michael Valdes and Art Torres.

2024-05-14T20:13:08Z

by Valdes, Michael.
Call Number 641.598 VAL
Publication Date 1998
Format: Books

Culinaria : The United States a culinary discovery / Randi Danforth, Peter Feierabend, Gary Chassman.

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by Danforth, Randi
Call Number 641.5973 DAN
Publication Date 1998
Format: Books

Latin American cooking / by Jonathan Norton Leonard and the editors of Time Life Books ; photographed by Milton Greene.

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by Leonard, Jonathan Norton
Call Number 641.598 LEO
Publication Date 1970
Format: Books

Make it Moroccan : modern cuisine from the place where the sun sets / Hassan M'Souli.

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by M'Souli, Hassan.
Call Number 641.5964 MSO
Publication Date 2008
Summary "Recipes and pictures from Morocco and the restaurant Out of Africa"--Provided by publisher.
Format: Books

Colonialism in question : theory, knowledge, history / Frederick Cooper.

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by Cooper, Frederick, 1947-
Call Number 325.6 22
Publication Date 2005
Summary Frderick Cooper raises important questions about concepts relevant to a wide range of issues in the social sciences & humanities, including identity, globalization, & modernity.
Format: Electronic Resources
Click here to view

James Beard's American cookery / by James Beard ; with illustrations by Earl Thollander ; new foreword by Tom Colicchio.

2024-05-14T20:13:08Z

by Beard, James, 1903-1985.
Call Number 641.5973 BEA
Publication Date 2010
Format: Books

Jamie's America / Jamie Oliver ; photography and collages by David Loftus.

2024-05-14T20:13:08Z

by Oliver, Jamie, 1975-
Call Number 641.5973 OLI
Publication Date 2009
Format: Books

The Meat buyer's guide : beef, lamb, veal, pork, and poultry / North American Meat Processors Association.

2024-05-14T20:13:08Z

by North American Meat Processors Association.
Call Number 641.36 MEA
Publication Date 2007
Summary "For well over sixty years, the North American Meat Processors Association (NAMP) has provided the food-service industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0625/2005054233-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy0654/2005054233-t.html

New Orleans : world food / Pableaux Johnson with Charmaine O'Brien.

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by Johnson, Pableaux.
Call Number 641.59763 JOH
Publication Date 2000
Format: Books

Nuevo Latino : recipes that celebrate the new Latin American cuisine / Douglas Rodriguez, with John Harrisson; photography by Dennis Galante.

2024-05-14T20:13:08Z

by Rodriguez, Douglas
Call Number 641.598 ROD
Publication Date 1995
Format: Books

Sicilian American pasta : 99 recipes you can't refuse / John Penza & Tony Corsi; illustrated by Miriam Dougenis

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by Penza, John
Call Number 641.822 PEN
Publication Date 1994
Format: Books

Spirit of the harvest : North American Indian cooking / Beverly Cox and Martin Jacobs

2024-05-14T20:13:08Z

by Cox, Beverly
Call Number 641.5973 COX
Publication Date 1991
Format: Books

America the beautiful cookbook : Authentic recipes from the United States of America / text and recipes by Phillip Stephen Schulz

2024-05-14T20:13:08Z

by Schulz, Phillip Stephen
Call Number 641.5973 SCH
Publication Date 1990
Format: Books

Meat : how to choose, cook and eat it / Adrian Richardson with Lucy Malouf ; photography by Dean Cambray.

2024-05-14T20:13:08Z

by Richardson, Adrian.
Call Number 641.36 RIC
Publication Date 2009
Format: Books

The book of ingredients / photographed by Philip Dowell; written by Adrian Bailey, Elisabeth Lambert Ortiz and Helen Radecka

2024-05-14T20:13:08Z

by Dowell, Philip
Call Number 641.3 BAI
Publication Date 1980
Format: Books

The new Ark cookbook : fresh and simple cuisine from the Pacific Northwest / [Nanci Main and Jimella Lucas].

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by Lucas, Jimella.
Call Number 641.59795 NEW
Publication Date 1990
Format: Books

Things fall apart, by Chinua Achebe / editor, M. Keith Booker, University of Arkansas.

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by Booker, M. Keith, editor.
Call Number 823.914 22
Publication Date 2011
Summary "Chinua Achebe, the well regarded Nigerian novelist, is perhaps best known for his novel Things Fall Apart, published in 1958. After a short introduction editor Booker (comparative literature and cultural studies, U. of Arkansas), presents a series of essays and excerpted chapters from other works critically examining Achebe's themes. Four essays were written especially for this volume. A complete bibliography of Achebe's works is included."--
Format: Electronic Resources
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Recipes from Massachusetts with love / by Liz Anton and Beth Dooley; illustrations by Tina O'Neill Amdahl.

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by Anton, Liz.
Call Number 641.59744 ANT
Publication Date 1985 1984
Format: Books

Blue and grey cookery : authentic recipes from the Civil War years / by Hugh and Judy Gowan.

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by Gowan, Hugh, author.
Call Number XX(272781.1)
Publication Date 1980
Summary Cookbook featuring authentic Civil War recipes.
Format: Electronic Resources
Click here to view video

The complete American-Jewish cookbook : in accordance with the Jewish dietary laws / edited by Anne London and Bertha Kahn Bishov.

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by London, Anne.
Call Number ARC KLI 641.5676 COM
Publication Date 1952
Format: Books

My Italian heart : recipes from an Italian kitchen / Guy Grossi ; photography by Adrian Lander ; illustrations by Mirka Mora.

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by Grossi, Guy, 1965-
Call Number 641.5945 GRO
Publication Date 2005
Format: Books

The recipe reader : narratives, contexts, traditions / edited by Janet Floyd and Laurel Forster.

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by Floyd, Janet, author.
Call Number 641.3 FLO
Publication Date 2010 2003
Format: Electronic Resources
Click here to view

Latin ladles : fabulous soups & stews from the king of nuevo latino cuisine / Douglas Rodriguez ; introduction by Maricel Presilla ; photography by Dennis Galante.

2024-05-14T20:13:08Z

by Rodriguez, Douglas.
Call Number 641.813 ROD
Publication Date 1997
Format: Books

The book of ingredients / photographed by P. Dowell; written by A. Bailey, E.L. Ortiz and H. Radecka

2024-05-14T20:13:08Z

by Bailey, Adrian
Call Number 641.3 BAI
Publication Date 1983
Format: Books

The book of ingredients / photographed by P. Dowell; written by A. Bailey, E.L. Ortiz and H. Radecka

2024-05-14T20:13:08Z

by Dowell, Philip
Call Number 641.3 BAI
Publication Date 1980
Format: Books

Kitchen literacy : how we lost knowledge of where food comes from and why we need to get it back / Ann Vileisis.

2024-05-14T20:13:08Z

by Vileisis, Ann.
Call Number 641.5973 VIL
Publication Date 2008
Summary "From eighteenth-century gardens and historic cookbooks to calculated advertising campaigns and sleek supermarket aisles, Kitchen Literacy chronicles profound changes in how Americans have shopped, cooked, and thought about their foods through two centuries." "This history of our changing awareness - not only of food but of nature itself - takes us to bustling city markets, school gardens, ad-packed women's magazines, and home economics classes. While the distance between farm and table grew, we went from knowing specific stories behind foods' origins to relying instead on advertisers' claims and government assurances. As consumers gradually - and often begrudgingly - adjusted to buying modern foods in boxes and cans, they unwittingly adopted a habit of knowing very little about an enormous and anonymous system." "By revealing the history of how we've known - and not known - our foods, Kitchen Literacy promises to make us think differently about what we eat."--BOOK JACKET.
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0732/2007025781-d.html

30 secrets of the world's healthiest cuisines : global eating tips and recipes from China, France, Japan, the Mediterranean, Africa, and Scandinavia / Steven Jonas, Sandra J. Gordon.

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by Jonas, Steven.
Call Number 641.59 JON
Publication Date 2000
Format: Books
Table of Contents http://www.loc.gov/catdir/toc/onix01/99050238.html

Mark Miller's Indian market cookbook / Mark Miller, Mark Kiffin, and Suzy Dayton with John Harrisson.

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by Miller, Mark Charles, 1949-
Call Number 641.5979 MIL
Publication Date 1995
Format: Books

Southwest the beautiful cookbook : authentic recipes from the Southwest / recipes by Barbara Fenzl; text by Norman Kolpas; food photogrphy by E. Jane Armstrong

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by Fenzl, Barbara
Call Number 641.5979 SOU
Publication Date 1994
Format: Books

La bonne cuisine : cooking New Orleans style / compiled by The Women of All saints' Episcopal Church, New Orleans, Louisiana.

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by Episcopal Churchwomen of All Saints, Inc.
Call Number 641.59763 LAB
Publication Date 1981 1980
Format: Books

The athletic experience at historically Black colleges and universities : past, present, and persistence / edited by Billy Hawkins, Joseph Cooper, Akilah Carter-Francique, J. Kenyatta Cavil.

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by Hawkins, Billy.
Call Number 796.0430973 23
Publication Date 2015
Summary This book provides a historical overview of athletics at Historically Black Colleges and Universities (HBCUs) and the current social educational significance of these athletic programs. It also provides a conceptual framework that contributes to the debate on college athletics and higher education, in general, and athletics at HBCUs, specifically.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1023188

Grossi Florentino : secrets & recipes / recipes and food by Guy Grossi ; story by Jan McGuinness ; photography by Adrian Lander.

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by Grossi, Guy, 1965-
Call Number 641.5945 GRO
Publication Date 2003
Format: Books

California the beautiful cookbook / recipes by John Philip Carroll; text by Virginia Rainey; food photography by Allan Rosenberg; scenic photography by Leo Meier.

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by Carroll, John Philip.
Call Number 641.59794 CAR
Publication Date 1991
Format: Books

The thirteen colonies cookbook : a collection of favourite receipts from thirteen exemplary eighteenth-century cooks with proper menus ... / written and illustrated by Mary Donovan ... [et al.]

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by Donovan, Mary, 1937-
Call Number 641.5973 THI
Publication Date 1975
Format: Books

The Taste of France / photographs by Robert Freson ; contributing authors, Adrian Bailey ... [et al.] ; recipes researched by Jacqueline Saulnier ; design by James Wageman.

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by Saulnier, Jacqueline
Call Number 641.5944 TAS
Publication Date 1983
Format: Books

Confronting American labor : the New Left dilemma / Jeffrey W. Coker.

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by Coker, Jeffrey W.
Call Number 331.80973 22
Publication Date 2002
Format: Electronic Resources
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Plotting America's past : Fenimore Cooper and the leatherstocking tales / William P. Kelly.

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by Kelly, William P.
Call Number 813.2 19
Publication Date 1983
Format: Electronic Resources
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'The Saturday Evening Post' all American cookbook : 500 all-American recipes / by Charlotte Turgeon ; with a light-hearted history of eating in America by Frederic A. Birmingham.

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by Turgeon, Charlotte Snyder, 1912-
Call Number 641.5973 TUR
Publication Date 1977
Format: Books

Pacific Northwest the beautiful : authentic recipes from the Pacific Northwest / consulting editor and food text [by] Kathy Casey; regional text [by] Lane Morgan; food photography by E. Jane Armstrong; scenic photography by John Callanan.

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by Casey, Kathy.
Call Number 641.59795 CAS
Publication Date 1993
Format: Books

The new encyclopedia of southern culture [electronic resource] : Volume 7: Foodways / John T. Edge, volume editor ; sponsored by The Center for the Study of Southern Culture at the University of Mississippi.

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by Edge, John T.
Call Number 641.5975003 NEW
Publication Date 2007
Format: Electronic Resources
Click here to view book

Mrs. Hill's southern practical cookery and receipt book / by Annabella P. Hill ; with a biographical sketch of the author and historical notes and glossary on the cookery by Damon L. Fowler.

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by Hill, A. P.
Call Number 641.5975 20
Publication Date 1995 1872
Format: Electronic Resources
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Contracting states [electronic resource] : sovereign transfers in international relations / Alexander Cooley and Hendrik Spruyt.

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by Cooley, Alexander, 1972-
Call Number 355.7 22
Publication Date 2009
Summary Increasingly today nation-states are entering into agreements that involve the sharing or surrendering of parts of their sovereign powers and often leave the cession of authority incomplete or vague. But until now, we have known surprisingly little about how international actors design and implement these mixed-sovereignty arrangements. Contracting States uses the concept of "incomplete contracts"--Agreements that are intentionally ambiguous and subject to future renegotiation--to explain how states divide and transfer their sovereign territory and functions, and demonstrate why some of these arrangements offer stable and lasting solutions while others ultimately collapse. Building on important advances in economics and law, Alexander Cooley and Hendrik Spruyt develop a highly original, interdisciplinary approach and apply it to a broad range of cases involving international sovereign political integration and disintegration. The authors reveal the importance of incomplete contracting in the decolonization of territories once held by Europe and the Soviet Union; U.S. overseas military basing agreements with host countries; and in regional economic-integration agreements such as the European Union. Cooley and Spruyt examine contemporary problems such as the Arab-Israeli dispute over water resources, and show why the international community inadequately prepared for Kosovo's independence. Contracting States provides guidance to international policymakers about how states with equally legitimate claims on the same territory or asset can create flexible, durable solutions and avoid violent conflict.
Format: Electronic Resources
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Techniques of subversion in modern literature : transgression, abjection, and the carnivalesque / M. Keith Booker.

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by Booker, M. Keith.
Call Number 820.9355 20
Publication Date 1991
Format: Electronic Resources
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Techniques of subversion in modern literature : transgression, abjection, and the carnivalesque / M. Keith Booker.

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by Booker, M. Keith.
Call Number 820.9355 20
Publication Date 1991
Format: Electronic Resources
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American girls, beer, and Glenn Miller [electronic resource] : GI morale in World War II / James J. Cooke.

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by Cooke, James J.
Call Number 082 4940.5373
Publication Date 2012
Summary As World War II dawned in Europe, General George C. Marshall, the new Army Chief of Staff, had to acknowledge that American society - and the citizens who would soon become soldiers - had drastically changed in the previous few decades. Almost every home had a radio, movies could talk, and driving in an automobile to the neighborhood soda fountain was part of everyday life. A product of newly created mass consumerism, the soldier of 1940 had expectations of material comfort, even while at war. Historian James J. Cooke presents the first comprehensive look at how Marshall's efforts to cheer soldiers far from home resulted in the enduring morale services that the Army provides still today. Marshall understood that civilian soldiers provided particular challenges and wanted to improve the subpar morale services that had been provided to Great War doughboys. Frederick Osborn, a civilian intellectual, was called to head the newly formed morale branch, which quickly became the Special Services Division. Hundreds of on-post movie theaters showing first-run movies at reduced prices, service clubs where GIs could relax, and inexpensive cafeterias were constructed. The Army Exchange System took direction under Brigadier General Joseph Byron, offering comfort items at low prices; the PX sold everything from cigarettes and razor blades to low-alcohol beer in very popular beer halls. The great civic organizations - the YMCA, the Salvation Army, the Jewish Welfare Board, and others - were brought together to form the United Service Organizations (USO). At USO Camp Shows, admired entertainers like Bob Hope, Bing Crosby, and Frances Langford brought home-style entertainment to soldiers within the war zones. As the war heightened in intensity, the Special Service Companies grew to over forty in number, each containing more than one hundred enlisted men. Trained in infantry skills, soldiers in the companies at times would have to stop showing movies, pick up their rifles, and fight. The Special Services Division, PX, and USO were crucial elements in maintaining GI morale, and Cooke's work makes clear the lasting legacy of these efforts to boost the average soldier's spirits almost a century ago. The idea that as American soldiers serve abroad, they should have access to at least some of the comforts of home has become a cultural standard. -- Book jacket.
Format: Electronic Resources
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Beyond practical virtue [electronic resource] : a defense of liberal democracy through literature / Joel A. Johnson.

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by Johnson, Joel A., 1974-
Call Number 813.409358 22
Publication Date 2007
Summary "Johnson examines the worth of liberal democracy and the question of cultural development by looking at novels by James Fenimore Cooper, Mark Twain, and William Dean Howells. Using the fictions to explore the richness of everyday life, he offers new insight into the relationship between the state and the individual"--Provided by publisher.
Format: Electronic Resources
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Covenant and republic : historical romance and the politics of Puritanism / Philip Gould.

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by Gould, Philip (Philip B.)
Call Number 813.08109 20
Publication Date 1996
Format: Electronic Resources
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The Shamrock Battalion in the Great War [electronic resource] / Martin J. Hogan ; edited with an introduction by James J. Cooke.

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by Hogan, Martin J. (Martin Joseph), 1901-
Call Number 940.41273 22
Publication Date 2007
Summary "Hogan shares his frontline experience at St. Mihiel and in the Argonne Forest as a National Guardsman in the 165th Infantry's Shamrock Battalion, a regiment in the famed Rainbow Division of World War I. His memories of Chaplain Father Francis Duffy and others present the war from the soldier's perspective"--Provided by publisher.
Format: Electronic Resources
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Our deep gossip : conversations with gay writers on poetry and desire / Christopher Hennessy.

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by Hennessy, Christopher, 1973- author, interviewer.
Call Number 811.6099206642 23
Publication Date 2013
Format: Electronic Resources
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Place, language, and identity in Afro-Costa Rican literature / Dorothy E. Mosby.

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by Mosby, Dorothy E., 1970-
Call Number 860.989607286 22
Publication Date 2003
Format: Electronic Resources
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Dreaming revolution : transgression in the development of American romance / Scott Bradfield.

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by Bradfield, Scott.
Call Number 813.309358 20
Publication Date 1993
Summary Dreaming Revolution usefully employs current critical theory to address how the European novel of class revolt was transformed into the American novel of imperial expansion. Bradfield shows that early American romantic fiction - including works by William Godwin, Charles Brockden Brown, James Fenimore Cooper, and Edgar Allan Poe - can and should be considered as part of a genre too often limited to the Nineteenth-century European novel. Beginning with Godwin's Caleb Williams, Bradfield describes the ways in which revolution legitimates itself as a means of establishing Political consensus. For European revolutionaries like Godwin or Rousseau, the tyranny of the king must be replaced by the more indisputable authority of human reason. In other words, democratic revolution makes people free to investigate the same truths and arrive at the same democratic conclusions. In the American novel, however, the Enlightenment's idealized pursuit of abstract truth becomes restructured as a pursuit of abstract space. Instead of revealing knowledge, Americans explore further territories, manifest destiny, limitless regions of the yet-to-be-colonized and the still-to-be-known. In a spirited discussion of works by Brown, Cooper and Poe, Bradfield argues that Americans take the class dynamics of the European psychological novel and apply them to the American landscape, reimagining psychological spaces as geographical ones. Class distinctions become refigured in terms of the common people's pursuit of a meaning vaster than themselves - a meaning which leads them to imagine the always expanding body of colonial America. However, since class conflict is never successfully eliminated or forgotten, the memory of class struggle always reemerges in the narrative like a half-repressed dream of politics. In Dreaming Revolution, Bradfield reveals and interprets these dreams, opening these American novels to a richer and more rewarding reading.
Format: Electronic Resources
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Dreaming revolution : transgression in the development of American romance / Scott Bradfield.

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