Search Results for chefs - Narrowed by: Food.

The Joy of Eating.

2024-05-13T12:08:25Z

by Glenn, Jane K., author.
Call Number 641.300973 GLE
Publication Date 2021
Format: Electronic Resources
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The literature of food : an introduction from 1830 to present / Nicola Humble.

2024-05-13T12:08:25Z

by Humble, Nicola, author.
Call Number 810.93564 23
Publication Date 2020
Summary "Why are so many literary texts preoccupied with food? The Literature of Food explores this question by looking at the continually shifting relationship between two sorts of foods: the real and the imagined. Focusing particularly on Britain and North America from the early 19th century to the present, it covers a wide range of issues including the politics of food, food as performance, and its intersections with gender, class, fear and disgust. Combining the insights of food studies and literary analysis, Nicola Humble considers the multifarious ways in which food both works and plays within texts, and the variety of functions-ideological, mimetic, symbolic, structural, affective-which it serves. Carefully designed and structured for use on the growing number of literature of food courses, it examines the food of modernism, post-modernism, the realist novel and children's literature, and asks what happens when we treat cook books as literary texts. From food memoirs to the changing role of the servant, experimental cook books to the cannibalistic fears in infant picture books, The Literature of Food demonstrates that food is always richer and stranger than we think"--Bloomsbury Food Library.
Format: Electronic Resources
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Seven deadly sins and one very naughty fruit / Mikey Robins.

2024-05-13T12:08:25Z

by Robins, Mikey, author.
Call Number 641.3009 ROB
Publication Date 2018
Summary A fascinating, funny and downright bizarre history of food by one of Australia's best-loved comedians In this irreverent romp through history via the seven deadly sins, Mikey Robins uncovers the most bizarre food-related facts of all time. From the Ancient Egyptians to the Romans, and from the medieval monarchs to the first celebrity chefs, our ancestors have left their mark ... and show us that wherever there is food there is folly. In Gluttony, Mikey exposes our historic obsession with overconsumption and food waste, and Pride reveals some of the most arrogant dinner hosts in history and how the humble chef has now achieved rock god status. Lust shows us just about every aphrodisiac there has been and the most desired foods in history; and Sloth is about the shocking rise of fast food and the history of preservatives. We hear of the revolution that led to the birth of the modern restaurant; we learn about the accidental invention of the microwave; we see how the pineapple gained sacred status; we learn about the 'Sin Eaters', the world's most famous 'Gluttons' and the most deadly 'Poisoners' of all time.
Format: Books

The 50 greatest dishes of the world / James Steen.

2024-05-13T12:08:25Z

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

Food [electronic resource].

2024-05-13T12:08:25Z

by File, Facts On.
Call Number 641.1
Publication Date 2012
Summary A variety of jobs are available for those interested in cooking, writing, business, and science. Food is a full-color volume that explores 20 of these sought-after careers.
Format: Electronic Resources
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Kitchen mysteries : revealing the science of food / Hervé This ; translated by Jody Gladding.

2024-05-13T12:08:25Z

by This, Hervé.
Call Number 641.3 THI
Publication Date 2007
Summary "An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world." "In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples - for instance, how sauteing in butter chemically alters the molecules of mushrooms - so that cooks of every stripe can thoroughly comprehend the scientific principles of food." "By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook."--BOOK JACKET.
Format: Books

Bitter harvest : a chef's perspective on the hidden dangers in the foods we eat and what you can do about it / Ann Cooper with Lisa M. Holmes.

2024-05-13T12:08:25Z

by Cooper, Ann.
Call Number 641.3 COO
Publication Date 2000
Format: Books