Search Results for food - Narrowed by: Books - Gastronomy -- Literary collections.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dfood$0026qf$003dFORMAT$002509Format$002509BOOK$002509Books$0026qf$003dSUBJECT$002509Subject$002509Gastronomy$002b--$002bLiterary$002bcollections.$002509Gastronomy$002b--$002bLiterary$002bcollections.$0026rt$003dfalse$00257C$00257C$00257CSUBJECT$00257C$00257C$00257CSubject$0026ps$003d300$0026st$003dRE?dt=list2024-05-20T01:01:16ZBest food writing 2010 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:307582024-05-20T01:01:16Z2024-05-20T01:01:16Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2010<br/>Format: Books<br/>Best food writing 2015 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:1579222024-05-20T01:01:16Z2024-05-20T01:01:16Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2015<br/>Format: Books<br/>Best food writing 2009 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:293652024-05-20T01:01:16Z2024-05-20T01:01:16Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2009<br/>Format: Books<br/>The best American food writing 2019 / edited and with an introduction by Samin Nosrat ; Silvia Killingsworth, series editor.ent://SD_ILS/0/SD_ILS:2960502024-05-20T01:01:16Z2024-05-20T01:01:16Zby Nosrat, Samin, editor.<br/>Call Number 641.3 BES<br/>Publication Date 2019<br/>Summary "Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamouring for seconds.<br/>Format: Books<br/>Banquet of the mind / edited by Don Anderson.ent://SD_ILS/0/SD_ILS:2112252024-05-20T01:01:16Z2024-05-20T01:01:16Zby Anderson, Don, 1939-, editor.<br/>Call Number 641.3 BAN<br/>Publication Date 2000<br/>Format: Books<br/>Secret ingredients : : the New Yorker book of food and drink / edited by David Remnick.ent://SD_ILS/0/SD_ILS:289722024-05-20T01:01:16Z2024-05-20T01:01:16Zby Remnick, David.<br/>Call Number 809 SEC<br/>Publication Date 2007<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0715/2007014490.html">http://www.loc.gov/catdir/toc/ecip0715/2007014490.html</a><br/>