Search Results for food - Narrowed by: BooksSirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dfood$0026qf$003dFORMAT$002509Format$002509BOOK$002509Books$0026rt$003dfalse$00257C$00257C$00257CSUBJECT$00257C$00257C$00257CSubject$0026ps$003d300$0026st$003dRE?dt=list2024-05-08T15:34:46ZCritical perspectives in food studies / edited by Mustafa Koç, Jennifer Sumner, Anthony Winson.ent://SD_ILS/0/SD_ILS:2889452024-05-08T15:34:46Z2024-05-08T15:34:46Zby Winson, Anthony, 1952-, editor.<br/>Call Number 641.3 CRI<br/>Publication Date 2017<br/>Summary "Bringing together original contributions by Canadian scholars from various disciplinary backgrounds, Critical Perspectives in Food Studies introduces students to the shifting interpretations, perspectives, challenges, governance issues, and future visions that shape the study of food and food issues in Canada and around the world. Offering the most up-to-date overview of the field, this second edition incorporates new chapters on a range of current food-related issues, including food security, farm animal welfare, genetically modified crops, sustainability, and alternative food systems."--<br/>Format: Books<br/>Best food writing 2006 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:277082024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2006<br/>Format: Books<br/>Food in society : economy, culture, geography / Peter Atkins and Ian Bowler.ent://SD_ILS/0/SD_ILS:228262024-05-08T15:34:46Z2024-05-08T15:34:46Zby Atkins, P. J. (Peter J.)<br/>Call Number 641.3 ATK<br/>Publication Date 2001<br/>Summary Who can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. This book provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies. While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption. Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.ulation b.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0611/2001270787-d.html">http://www.loc.gov/catdir/enhancements/fy0611/2001270787-d.html</a><br/>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.ent://SD_ILS/0/SD_ILS:149492024-05-08T15:34:46Z2024-05-08T15:34:46Zby Cooper, Ann.<br/>Call Number 641.3 COO<br/>Publication Date 2000<br/>Format: Books<br/>Fresh! : seeds from the past and food for tomorrow / Brian Patterson.ent://SD_ILS/0/SD_ILS:126912024-05-08T15:34:46Z2024-05-08T15:34:46Zby Patterson, Brian, 1939-<br/>Call Number 641.303 PAT<br/>Publication Date 1998<br/>Format: Books<br/>Fresh! : seeds from the past and food for tomorrow / Brian Patterson.ent://SD_ILS/0/SD_ILS:1566972024-05-08T15:34:46Z2024-05-08T15:34:46Zby Patterson, Brian, 1939-<br/>Call Number 641.303 PAT<br/>Publication Date 1998<br/>Format: Books<br/>Basic food chemistryent://SD_ILS/0/SD_ILS:45592024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lee, Frank A.<br/>Call Number 664 LEE<br/>Publication Date 1983<br/>Format: Books<br/>Theory manual of culinary training / comp. by J.R. Bateman and A. L. Brownent://SD_ILS/0/SD_ILS:56922024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bateman, John R.<br/>Call Number 641.57 BAT<br/>Format: Books<br/>The romance of food / Barbara Cartland.ent://SD_ILS/0/SD_ILS:3058212024-05-08T15:34:46Z2024-05-08T15:34:46Zby Cartland, Barbara, 1902-2000<br/>Call Number 641.5 19<br/>Publication Date 1984<br/>Format: Books<br/>Ingredients / created by Peter Mirams ; original text by Loukie Werle [and Jill Cox].ent://SD_ILS/0/SD_ILS:2705332024-05-08T15:34:46Z2024-05-08T15:34:46Zby Werle, Loukie.<br/>Call Number 641.3 WER<br/>Publication Date 2012 1998<br/>Summary Offers indispensable guidance on over 2000 culinary ingredients, each introduced with pictures and described with tips on appearance, consistency, taste and use. With over 2000 ingredients listed.<br/>Format: Books<br/>The curious cook / Harold McGeeent://SD_ILS/0/SD_ILS:1722024-05-08T15:34:46Z2024-05-08T15:34:46Zby McGee, Harold<br/>Call Number ARC 641.5 MCG<br/>Publication Date 1992<br/>Format: Books<br/>Food & people / Miriam E. Lowenberg ... [et al.].ent://SD_ILS/0/SD_ILS:291762024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lowenberg, Miriam E. (Miriam Elizabeth)<br/>Call Number ARC 641.1 MIR<br/>Publication Date 1979<br/>Format: Books<br/>The new food lover's companion : more than 6,700 A-to-Z entries describe foods, cooking techniques, herbs, spices, desserts, wines, and the ingredients for pleasurable dining / Sharon Tyler Herbst, Ron Herbst.ent://SD_ILS/0/SD_ILS:2887082024-05-08T15:34:46Z2024-05-08T15:34:46Zby Herbst, Sharon Tyler.<br/>Call Number 641.03 HER<br/>Publication Date 2007<br/>Summary Almost seven thousand alphabetical entries provide information on all aspects of cooking and dining, including cooking techniques and tools, ingredients, wines, and meat cuts.<br/>Format: Books<br/>The slow food companion / Sarah Weiner.ent://SD_ILS/0/SD_ILS:214112024-05-08T15:34:46Z2024-05-08T15:34:46Zby Weiner, Sarah.<br/>Call Number 641.3 WEI<br/>Publication Date 2005<br/>Format: Books<br/><a href="http://www.slowfood.com">Click here to view official internet site.</a><br/>On food and cooking : the science and lore of the kitchenent://SD_ILS/0/SD_ILS:3142024-05-08T15:34:46Z2024-05-08T15:34:46Zby McGee, Harold<br/>Call Number 641.5 MCG<br/>Publication Date 1986<br/>Format: Books<br/>Food processing and nutrition / Arnold E. Bender.ent://SD_ILS/0/SD_ILS:226632024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bender, Arnold E. (Arnold Eric)<br/>Call Number 613.2 BEN<br/>Publication Date 1978<br/>Format: Books<br/>Meals to come : a history of the future of food / Warren Belasco.ent://SD_ILS/0/SD_ILS:242892024-05-08T15:34:46Z2024-05-08T15:34:46Zby Belasco, Warren James.<br/>Call Number 641.3009 BEL<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip065/2005036472.html">http://www.loc.gov/catdir/toc/ecip065/2005036472.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0642/2005036472-d.html">http://www.loc.gov/catdir/enhancements/fy0642/2005036472-d.html</a><br/>The omnivore's dilemma : the search for the perfect meal in a fast-food world / Michael Pollan.ent://SD_ILS/0/SD_ILS:235402024-05-08T15:34:46Z2024-05-08T15:34:46Zby Pollan, Michael.<br/>Call Number 394.12 POL<br/>Publication Date 2006<br/>Summary What should we have for dinner? When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods might shorten your life. Today, buffeted by one food fad after another, America is suffering from a national eating disorder. As the cornucopia of the modern American supermarket and fast food outlet confronts us with a bewildering and treacherous landscape, what's at stake becomes not only our own and our children's health, but the health of the environment that sustains life on earth. Pollan follows each of the food chains--industrial food, organic or alternative food, and food we forage ourselves--from the source to the final meal, always emphasizing our coevolutionary relationship with the handful of plant and animal species we depend on. The surprising answers Pollan offers have profound political, economic, psychological, and even moral implications for all of us.--From publisher description.<br/>Format: Books<br/>Food : the chemistry of its components / T.P. Coultate.ent://SD_ILS/0/SD_ILS:250852024-05-08T15:34:46Z2024-05-08T15:34:46Zby Coultate, T. P.<br/>Call Number 664.07 COU<br/>Publication Date 2002 1996<br/>Format: Books<br/><a href="http://www.rsc.org">http://www.rsc.org</a><br/>Ripe enough? / Cherry Ripe.ent://SD_ILS/0/SD_ILS:132972024-05-08T15:34:46Z2024-05-08T15:34:46Zby Ripe, Cherry.<br/>Call Number 641.3 RIP<br/>Publication Date 1999<br/>Format: Books<br/>Food chemistry / edited by Owen R. Fennemaent://SD_ILS/0/SD_ILS:109572024-05-08T15:34:46Z2024-05-08T15:34:46Zby Fennema , Owen R.<br/>Call Number 664.00154 FOO<br/>Publication Date 1996<br/>Format: Books<br/>The science of food : an introduction to food science, nutrition and microbiology / by P.M. Gaman and K.B. Sherringtonent://SD_ILS/0/SD_ILS:4702024-05-08T15:34:46Z2024-05-08T15:34:46Zby Gaman, P.M.<br/>Call Number 613.2 GAM<br/>Publication Date 1990<br/>Format: Books<br/>Toxicological aspects of food / edited by Klara Millerent://SD_ILS/0/SD_ILS:51892024-05-08T15:34:46Z2024-05-08T15:34:46Zby Miller , Klara<br/>Call Number 615.954 TOX<br/>Publication Date 1987<br/>Format: Books<br/>Texture modifying agents : a manual for the use of alginates, gums, pectins, starches in food systems / edited by K.A. Harper and A. Hepworth ; contributed by Philip Jackson ... [et al.].ent://SD_ILS/0/SD_ILS:220362024-05-08T15:34:46Z2024-05-08T15:34:46Zby Jackson, Philip.<br/>Call Number 664.06 TEX<br/>Publication Date 1985<br/>Format: Books<br/>The art of presenting food / Sallie Y. Williams.ent://SD_ILS/0/SD_ILS:2730442024-05-08T15:34:46Z2024-05-08T15:34:46Zby Williams, Sallie Y.<br/>Call Number ARC 641.5554233 WIL<br/>Publication Date 1983 1982<br/>Format: Books<br/>The food consumer. / edited by Christopher Ritson, Leslie Gofton andJohn Mckenzie.ent://SD_ILS/0/SD_ILS:20112024-05-08T15:34:46Z2024-05-08T15:34:46Zby Ritson, Christopher.<br/>Call Number 641 FOO<br/>Publication Date 1986<br/>Format: Books<br/>The fine art of foodent://SD_ILS/0/SD_ILS:56722024-05-08T15:34:46Z2024-05-08T15:34:46Zby Tannahill, Reay<br/>Call Number 641.013 TAN<br/>Publication Date 1968<br/>Format: Books<br/>Food / Andre Simon.ent://SD_ILS/0/SD_ILS:97862024-05-08T15:34:46Z2024-05-08T15:34:46Zby Simon, André Louis, 1877-1970.<br/>Call Number ARC 641.3 SIM<br/>Publication Date 1949<br/>Format: Books<br/>Food preferences and taste : continuity and change / edited by Helen Macbeth.ent://SD_ILS/0/SD_ILS:230512024-05-08T15:34:46Z2024-05-08T15:34:46Zby Macbeth, Helen M.<br/>Call Number 613.2019 FOO<br/>Publication Date 1997<br/>Format: Books<br/>Hard to swallow : a brief history of food / Richard W. Laceyent://SD_ILS/0/SD_ILS:20982024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lacey, Richard W. (Richard Westgarth)<br/>Call Number 641.3 LAC<br/>Publication Date 1994<br/>Format: Books<br/>Food science and technology / Aileen Lockhart.ent://SD_ILS/0/SD_ILS:110402024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lockhart, Aileen.<br/>Call Number 664 LOC<br/>Publication Date 1994<br/>Format: Books<br/>The Australian food finderent://SD_ILS/0/SD_ILS:54172024-05-08T15:34:46Z2024-05-08T15:34:46ZCall Number ARC 338.1994 AUS<br/>Publication Date 1994<br/>Format: Books<br/>Physical properties of foods and food processing systems / M.J. Lewis.ent://SD_ILS/0/SD_ILS:249862024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lewis, M. J. (Michael John), 1949-<br/>Call Number 664.02 LEW<br/>Publication Date 1996<br/>Format: Books<br/>The future of food tourism : foodies, experiences, exclusivity, visions and political capital / edited by Ian Yeoman [and four others].ent://SD_ILS/0/SD_ILS:2115532024-05-08T15:34:46Z2024-05-08T15:34:46Zby Yeoman, Ian, editor.<br/>Call Number 338.4791 FUT<br/>Publication Date 2015<br/>Format: Books<br/>The kitchen magpie : a delicious melange of culinary curiosities, fascinating facts, amazing anecdotes and expert tips for the food-lover / James Steen.ent://SD_ILS/0/SD_ILS:2117002024-05-08T15:34:46Z2024-05-08T15:34:46Zby Steen, James, author.<br/>Call Number ARC 641.3 STE<br/>Publication Date 2014<br/>Format: Books<br/>Global activism in food politics : power shift / Alana Mann.ent://SD_ILS/0/SD_ILS:1290712024-05-08T15:34:46Z2024-05-08T15:34:46Zby Mann, Alana, author.<br/>Call Number 338.19 MAN<br/>Publication Date 2014<br/>Format: Books<br/>Food and culture [electronic resource] : a reader / edited by Carole Counihan and Penny Van Esterikent://SD_ILS/0/SD_ILS:347982024-05-08T15:34:46Z2024-05-08T15:34:46Zby Counihan, Carole, 1948-<br/>Call Number 394.12 FOO<br/>Publication Date 2012<br/>Summary The classic book that helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).? The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM.17 of the 40 articles included are either, new to this edition, rewritten by<br/>Format: Books<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1097808">Click here to view book</a><br/>Food photography : from snapshots to great shots / Nicole S. Young.ent://SD_ILS/0/SD_ILS:1211562024-05-08T15:34:46Z2024-05-08T15:34:46Zby Young, Nicole S.<br/>Call Number 641.5 YOU<br/>Publication Date 2012<br/>Summary "In Food Photography: From Snapshots to Great Shots, photographer Nicole Young dishes up the basics on getting the right camera equipment--lights, lenses, reflectors, etc.--and takes you through the key photographic principles of aperture, ISO, and shutter speed. She then discusses lighting and composition and shows how to style food using props, fabrics, and tabletops. Finally, she explains how to improve your photos through sharpening, color enhancement, and other editing techniques. Beautifully illustrated with large, vibrant photos, this book offers the practical advice and expert shooting tips you need to get the food images you want everytime you pick up your camera" --Back cover.<br/>Format: Books<br/>The kitchen as laboratory : reflections on the science of food and cooking / edited by Cesar Vega, Job Ubbink, and Erik van der Linden ; foreword by Jeffrey Steingarten.ent://SD_ILS/0/SD_ILS:318912024-05-08T15:34:46Z2024-05-08T15:34:46Zby Vega, César.<br/>Call Number 664.07 KIT<br/>Publication Date 2012<br/>Format: Books<br/>The world's best street food : where to find it & how to make it.ent://SD_ILS/0/SD_ILS:320242024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lonely Planet Publications (Firm)<br/>Call Number 641.57 WOR<br/>Publication Date 2012<br/>Summary The street is where you'll find the heart of a cuisine and its culture - somewhere among the taco carts and noodle stalls, the scent of wood fires and the hubbub of fellow diners. Bring the world's greatest street foods to your home with this compendium of classic recipes! 100 authentic recipes with simple, clear instructions for perfect preparation. Glossary of exotic ingredients with easy-to-find alternatives. Evocative profiles of each dish show you where to find the best examples when you're on the road. Written by food writers from around the world with an introduction by Tom Parker Bowles.<br/>Format: Books<br/>Modern food service purchasing / Robert Garlough.ent://SD_ILS/0/SD_ILS:299182024-05-08T15:34:46Z2024-05-08T15:34:46Zby Garlough, Robert, 1954-<br/>Call Number 647.950687 GAR<br/>Publication Date 2011<br/>Format: Books<br/>In defence of food : the myth of nutrition and the pleasures of eating / Michael Pollan.ent://SD_ILS/0/SD_ILS:280382024-05-08T15:34:46Z2024-05-08T15:34:46Zby Pollan, Michael.<br/>Call Number 394.12 POL<br/>Publication Date 2008<br/>Format: Books<br/>Cuisine and culture : a history of food and people / Linda Civitello.ent://SD_ILS/0/SD_ILS:251352024-05-08T15:34:46Z2024-05-08T15:34:46Zby Civitello, Linda.<br/>Call Number 641.3 CIV<br/>Publication Date 2008<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0614/2006018003.html">http://www.loc.gov/catdir/toc/ecip0614/2006018003.html</a><br/>Food is culture / Massimo Montanari ; translated from the Italian by Albert Sonnenfeld.ent://SD_ILS/0/SD_ILS:247092024-05-08T15:34:46Z2024-05-08T15:34:46Zby Montanari, Massimo, 1949-<br/>Call Number 641.3 MON<br/>Publication Date 2006<br/>Summary "Food Is Culture explores the innovative premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions."--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0617/2006022441.html">http://www.loc.gov/catdir/toc/ecip0617/2006022441.html</a><br/>Food in world history / Jeffrey M. Pilcher.ent://SD_ILS/0/SD_ILS:247982024-05-08T15:34:46Z2024-05-08T15:34:46Zby Pilcher, Jeffrey M., 1965-<br/>Call Number 641.3009 PIL<br/>Publication Date 2006<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0654/2005007198-d.html">http://www.loc.gov/catdir/enhancements/fy0654/2005007198-d.html</a>
Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip059/2005007198.html">http://www.loc.gov/catdir/toc/ecip059/2005007198.html</a><br/>Cuisine and culture : a history of food & people / Linda Civitello.ent://SD_ILS/0/SD_ILS:207792024-05-08T15:34:46Z2024-05-08T15:34:46Zby Civitello, Linda.<br/>Call Number 641.3 CIV<br/>Publication Date 2004<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/wiley031/2002155889.html">http://www.loc.gov/catdir/toc/wiley031/2002155889.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley037/2002155889.html">http://www.loc.gov/catdir/description/wiley037/2002155889.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/wiley044/2002155889.html">http://www.loc.gov/catdir/bios/wiley044/2002155889.html</a>
Table of contents <a href="http://www.loc.gov/catdir/toc/wiley041/2002155889.html">http://www.loc.gov/catdir/toc/wiley041/2002155889.html</a><br/>Encyclopedia of food and culture / Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor.ent://SD_ILS/0/SD_ILS:171982024-05-08T15:34:46Z2024-05-08T15:34:46Zby Katz, Solomon H., 1939-<br/>Call Number 641.03 ENC<br/>Publication Date 2003<br/>Format: Books<br/>Food : a history / Felipe Fernández-Armesto.ent://SD_ILS/0/SD_ILS:2118332024-05-08T15:34:46Z2024-05-08T15:34:46Zby Fernández-Armesto, Felipe.<br/>Call Number ARC 641.3009 FER<br/>Publication Date 2002 2001<br/>Format: Books<br/>Food : a history / Felipe Fernández-Armesto.ent://SD_ILS/0/SD_ILS:159492024-05-08T15:34:46Z2024-05-08T15:34:46Zby Fernández-Armesto, Felipe.<br/>Call Number 641.3009 FER<br/>Publication Date 2001<br/>Format: Books<br/>Food : a culinary history from antiquity to the present / under the direction of Jean-Louis Flandrin and Massimo Montanari ; English edition by Albert Sonnenfeld ; translated by Clarissa Botsford ... [et al.].ent://SD_ILS/0/SD_ILS:216792024-05-08T15:34:46Z2024-05-08T15:34:46Zby Montanari, Massimo, 1949-<br/>Call Number 641.3009 FOO<br/>Publication Date 2000<br/>Format: Books<br/>Fearing food : risk, health and environment / edited by Julian Morris and Roger Bate.ent://SD_ILS/0/SD_ILS:138572024-05-08T15:34:46Z2024-05-08T15:34:46Zby Morris, Julian.<br/>Call Number 615.954 FEA<br/>Publication Date 1999<br/>Format: Books<br/>Quantity food sanitation / Karla Longrée, Gertrude Armbruster.ent://SD_ILS/0/SD_ILS:136772024-05-08T15:34:46Z2024-05-08T15:34:46Zby Longrée, Karla, 1905-<br/>Call Number 647.950289 LON<br/>Publication Date 1996<br/>Format: Books<br/>The culture of food : Fame e L'abbondanza / by Massimo Montanari; translated by Carl Ipsenent://SD_ILS/0/SD_ILS:24012024-05-08T15:34:46Z2024-05-08T15:34:46Zby Montanari, Massimo<br/>Call Number 641.3009 MON<br/>Publication Date 1994<br/>Format: Books<br/>Concepts of foodservice operations and management / Mahmood A. Khanent://SD_ILS/0/SD_ILS:16992024-05-08T15:34:46Z2024-05-08T15:34:46Zby Khan, Mahmood A.<br/>Call Number 647.95068 KHA<br/>Publication Date 1991<br/>Format: Books<br/>Eating matters : why we eat what we eat / Gerald Bennett.ent://SD_ILS/0/SD_ILS:16632024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bennett , Gerald.<br/>Call Number 641.30019 BEN<br/>Publication Date 1988<br/>Format: Books<br/>Quantity food sanitation / Karla Longrée, Gertrude Armbruster.ent://SD_ILS/0/SD_ILS:20002024-05-08T15:34:46Z2024-05-08T15:34:46Zby Longrée, Karla, 1905-<br/>Call Number 647.950289 LON<br/>Publication Date 1987<br/>Format: Books<br/>New directions for product testing and sensory analysis of foods / by Howard R. Moskowitz.ent://SD_ILS/0/SD_ILS:227292024-05-08T15:34:46Z2024-05-08T15:34:46Zby Moskowitz, Howard R.<br/>Call Number 664.07 MOS<br/>Publication Date 1985<br/>Format: Books<br/>Advanced modern food and beverage service / William L. Kahrl.ent://SD_ILS/0/SD_ILS:97572024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kahrl, William L.<br/>Call Number 642.5068 KAH<br/>Publication Date 1977<br/>Format: Books<br/>Introduction to modern food and beverage service / William L. Kahrl.ent://SD_ILS/0/SD_ILS:59882024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kahrl, William L<br/>Call Number 642.47 KAH<br/>Publication Date 1976<br/>Format: Books<br/>Food / Sheila Ferguson.ent://SD_ILS/0/SD_ILS:96662024-05-08T15:34:46Z2024-05-08T15:34:46Zby Ferguson, Sheila<br/>Call Number ARC 641.09 FER<br/>Publication Date 1971<br/>Format: Books<br/>Biochemistry of foods / N.A.M. Eskin, H.M. Henderson, R.J. Townsend.ent://SD_ILS/0/SD_ILS:102262024-05-08T15:34:46Z2024-05-08T15:34:46Zby Eskin, N. A. M.<br/>Call Number 664 ESK<br/>Publication Date 1971<br/>Format: Books<br/>Elementary applied chemistry : food and nutrition / E.J. Cornish.ent://SD_ILS/0/SD_ILS:105772024-05-08T15:34:46Z2024-05-08T15:34:46Zby Cornish, Elizabeth Jane<br/>Call Number ARC 641.1 COR<br/>Publication Date 1949 1948 1947 1946 1945<br/>Format: Books<br/>Best food writing 2010 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:307582024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2010<br/>Format: Books<br/>Food and nutrition : Australasia, Asia and the Pacific / edited by Mark L. Wahlqvist.ent://SD_ILS/0/SD_ILS:161582024-05-08T15:34:46Z2024-05-08T15:34:46Zby Wahlqvist, Mark L.<br/>Call Number 613.2 FOO<br/>Publication Date 2002<br/>Format: Books<br/>Delicatessen food handbook / Glynn Christian.ent://SD_ILS/0/SD_ILS:14742024-05-08T15:34:46Z2024-05-08T15:34:46Zby Christian, Glynn.<br/>Call Number 641.3 CHR<br/>Publication Date 1982<br/>Format: Books<br/>Handbook of food security and society / edited by Martin Caraher, Emeritus Professor of Food and Health Policy, City, University of London, UK, John Coveney, Professor of Global Food, Culture and Health, Flinders University, Australia, Mickey Chopra Global Solutions Lead for Service Delivery, Health, Nutrition and Population Global Practice, The World Bank, USA.ent://SD_ILS/0/SD_ILS:3092162024-05-08T15:34:46Z2024-05-08T15:34:46Zby Caraher, Martin, editor.<br/>Call Number 338.19 FOO<br/>Publication Date 2023<br/>Format: Books<br/>Seven deadly sins and one very naughty fruit / Mikey Robins.ent://SD_ILS/0/SD_ILS:2882042024-05-08T15:34:46Z2024-05-08T15:34:46Zby Robins, Mikey, author.<br/>Call Number 641.3009 ROB<br/>Publication Date 2018<br/>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.<br/>Format: Books<br/>Masterchef street food of the world / Genevieve Taylor ; with contributions from Masterchef champions ; photography by David Loftus.ent://SD_ILS/0/SD_ILS:2759192024-05-08T15:34:46Z2024-05-08T15:34:46Zby Taylor, Genevieve, author.<br/>Call Number 641.59 TAY<br/>Publication Date 2017<br/>Summary MasterChef Street Food of the World is a no-holds-barred celebration of a food trend that continues to grow exponentially, delighting and enticing foodies. This exciting new book takes inspiration from the hugely successful pop up restaurants that continue to delight in their sheer theatre, as well as the street food vans and street food festivals that proliferate worldwide. From burritos, churros and pretzels to shrimp po'boy, Pad Thai or aromatic buns, it is estimated that 2.5 billion people per day eat street food across the world - a staggering figure. From affordable snacks to the more up-market, this collection will focuses on the celebration of fresh and local ingredients and different cultures and cuisines. Often quick and easy to make, these recipes will delight the home chef who wants to create sensational street snacks in their own kitchens.<br/>Format: Books<br/>The Oxford handbook of food history / edited by Jeffrey M. Pilcher.ent://SD_ILS/0/SD_ILS:2708722024-05-08T15:34:46Z2024-05-08T15:34:46Zby Pilcher, Jeffrey M., 1965-, editor.<br/>Call Number 641.309 OXF<br/>Publication Date 2012<br/>Format: Books<br/>What Caesar did for my salad : the curious stories behind our favorite foods / Jack Albert.ent://SD_ILS/0/SD_ILS:1247212024-05-08T15:34:46Z2024-05-08T15:34:46Zby Jack, Albert.<br/>Call Number 641.3 JAC<br/>Publication Date 2011 2010<br/>Summary Did you know... -the term "hot dog" is believed to have been coined during a baseball game between the Yankees and the Giants in 1901? -calzones get their name from their less-than-glamorous looks: "calzone" means "trouser leg" or "drooping sack" in Italian? -the word "salary" comes from Roman soldiers being paid their wages in salt? -shrimp cocktail became popular in the 1920s as a safe way of "having a cocktail" during Prohibition? -the Cobb salad was invented by Robert H. Cobb-founder of the Brown Derby restaurant chains-who threw the salad together for Sidney Grauman-owner of the Chinese Theatre in Hollywood-as a midnight snack based on ingredients in his refrigerator? In "What Caesar Did For My Salad," historian Albert Jack offers a fascinating look at the unexpected stories, creators, and bizarre origins behind the world's most beloved dishes. Who was Margherita, for instance, and why was the world's most famous pizza named after her? Why do we call our favorite kinds of coffee espresso or cappuccino? Did medieval Turkish soldiers really invent the kebab by threading bits of meat on to their swords and balancing them on top of their campfires? What exactly does horseradish sauce have to do with our equine friends?<br/>Format: Books<br/>The food wars / Walden Bello.ent://SD_ILS/0/SD_ILS:284942024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bello, Walden F.<br/>Call Number 338.19 BEL<br/>Publication Date 2009<br/>Format: Books<br/>The food wars / Walden Bello.ent://SD_ILS/0/SD_ILS:1508052024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bello, Walden F.<br/>Call Number 338.19 BEL<br/>Publication Date 2009<br/>Summary The hike in global food prices has pushed hundreds of millions more people into poverty, and sparked riots and protests in the Middle East, Africa and the Americas. Walden Bello, the leading writer and activist on the global South, provides a penetrating analysis of the various causes. A passionate, informed and constructive account.<br/>Format: Books<br/>Choice cuts : a selection of food writing from around the world and throughout history / edited and illustrated by Mark Kurlansky.ent://SD_ILS/0/SD_ILS:229532024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kurlansky, Mark.<br/>Call Number 641.3009 CHO<br/>Publication Date 2002<br/>Format: Books<br/>Spoilage of processed foods : causes and diagnosis / editorial committee, Catherine J. Moir, editor in chief ... [et al.].ent://SD_ILS/0/SD_ILS:237632024-05-08T15:34:46Z2024-05-08T15:34:46Zby Moir, Catherine J.<br/>Call Number 664.028 SPO<br/>Publication Date 2001<br/>Format: Books<br/>Shelf life / Dominic Man.ent://SD_ILS/0/SD_ILS:165242024-05-08T15:34:46Z2024-05-08T15:34:46Zby Man, C. M. D.<br/>Call Number 664 MAN<br/>Publication Date 2001<br/>Format: Books<br/>Elementary food science / Ernest R. Vieira.ent://SD_ILS/0/SD_ILS:163252024-05-08T15:34:46Z2024-05-08T15:34:46Zby Vieira, Ernest R.<br/>Call Number 664 VIE<br/>Publication Date 1999<br/>Format: Books<br/>Pearson's composition and analysis of foods.ent://SD_ILS/0/SD_ILS:226832024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kirk, Ronald S.<br/>Call Number 664.07 KIR<br/>Publication Date 1991<br/>Format: Books<br/>Nutritional evaluation of food processing / edited by Endel Karmas, Robert S. Harris.ent://SD_ILS/0/SD_ILS:124642024-05-08T15:34:46Z2024-05-08T15:34:46Zby Karmas, Endel.<br/>Call Number 664 NUT<br/>Publication Date 1988<br/>Format: Books<br/>Food irradiation : an inquiry by the Australian Consumers' Association April 1987ent://SD_ILS/0/SD_ILS:60372024-05-08T15:34:46Z2024-05-08T15:34:46Zby Australian Consumers' Association<br/>Call Number ARC 664.0288 FOO<br/>Publication Date 1987<br/>Format: Books<br/>Food chemical sensitivity : what it is and how to cope with itent://SD_ILS/0/SD_ILS:3692024-05-08T15:34:46Z2024-05-08T15:34:46Zby Buist, Robert<br/>Call Number 616.97 BUI<br/>Publication Date 1986<br/>Format: Books<br/>The science of food and cooking / Allan G. Cameron.ent://SD_ILS/0/SD_ILS:30992024-05-08T15:34:46Z2024-05-08T15:34:46Zby Cameron, Allan G. (Allan Gillies)<br/>Call Number 641.3 CAM<br/>Publication Date 1985<br/>Format: Books<br/>Our polluted food : a survey of the risks / Jack Lucas.ent://SD_ILS/0/SD_ILS:97882024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lucas, Jack.<br/>Call Number 615.954 LUC<br/>Publication Date 1975<br/>Format: Books<br/>Food service science / edited by Laura Lee W. Smith and Lewis J. Minor.ent://SD_ILS/0/SD_ILS:45242024-05-08T15:34:46Z2024-05-08T15:34:46Zby Smith, Laura Lee W.<br/>Call Number 642 SMI<br/>Publication Date 1974<br/>Format: Books<br/>Standards, principles, and techniques in quantity food production / by Lendal H. Kotschevar.ent://SD_ILS/0/SD_ILS:58212024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kotschevar, Lendal Henry, 1908-<br/>Call Number 641.577 KOT<br/>Publication Date 1966<br/>Format: Books<br/>Food preserving at home / John Gross.ent://SD_ILS/0/SD_ILS:133092024-05-08T15:34:46Z2024-05-08T15:34:46Zby Gross, John, 1922-<br/>Call Number 641.4 GRO<br/>Publication Date 1999<br/>Format: Books<br/>Food styling : the art of preparing food for the camera / Delores Custer.ent://SD_ILS/0/SD_ILS:306562024-05-08T15:34:46Z2024-05-08T15:34:46Zby Custer, Delores<br/>Call Number 641.0222 CUS<br/>Publication Date 2010<br/>Format: Books<br/>Tucker track : the curious history of food in Australia / Warren Fahey.ent://SD_ILS/0/SD_ILS:237712024-05-08T15:34:46Z2024-05-08T15:34:46Zby Fahey, Warren.<br/>Call Number 641.300994 FAH<br/>Publication Date 2005<br/>Summary "Tucker Track is a unique treasury of Australia's fascinating culinary traditions, from an authentic recipe for kangaroo tail cooked the Aboriginal way, to the peculiar craze for "paperbag cooking" in the 1920's, to nostalgic reminicences of musk sticks and Choo Choo bars ... "--Back cover.<br/>Format: Books<br/>Digital food photography / Lou Manna with Bill Moss.ent://SD_ILS/0/SD_ILS:242832024-05-08T15:34:46Z2024-05-08T15:34:46Zby Manna, Lou.<br/>Call Number 641.0222 MAN<br/>Publication Date 2005<br/>Format: Books<br/>Specs : the foodservice and purchasing specification manual / Lewis Reed.ent://SD_ILS/0/SD_ILS:223752024-05-08T15:34:46Z2024-05-08T15:34:46Zby Reed, Lewis.<br/>Call Number 647.950687 SPE<br/>Publication Date 2004<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip058/2005005781.html">http://www.loc.gov/catdir/toc/ecip058/2005005781.html</a><br/>Food flavors and chemistry : advances of the new millennium / edited by A.M. Spanier ... [et al.].ent://SD_ILS/0/SD_ILS:162002024-05-08T15:34:46Z2024-05-08T15:34:46Zby International Flavor Conference (10th :, 2000 : Paros, Greece)<br/>Call Number 664.5 INT<br/>Publication Date 2001<br/>Format: Books<br/>Tables of composition of Australian Aboriginal foods / Janette Brand Miller, Keith W. James, Patricia M.A. Maggiore.ent://SD_ILS/0/SD_ILS:222042024-05-08T15:34:46Z2024-05-08T15:34:46Zby Brand Miller, Janette, 1952-<br/>Call Number 641.300899915 BRA<br/>Publication Date 1993<br/>Format: Books<br/>Forecasting in foodservice / Ann M. Messersmith and Judy L. Millerent://SD_ILS/0/SD_ILS:19662024-05-08T15:34:46Z2024-05-08T15:34:46Zby Messersmith, Ann M.<br/>Call Number 647.950112 MES<br/>Publication Date 1992<br/>Format: Books<br/>Food and culture in Australia / Ruth Riddellent://SD_ILS/0/SD_ILS:22942024-05-08T15:34:46Z2024-05-08T15:34:46Zby Riddell, Ruth (Sylvia Ruth)<br/>Call Number 641.300994 RID<br/>Publication Date 1989<br/>Format: Books<br/>The new additive code breaker: everything you should know about additives in your food / Maurice Hanssen with Jill Marsden, revised for Australia by Betty Norris.ent://SD_ILS/0/SD_ILS:2844852024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hanssen, Maurice<br/>Call Number ARC 664.060212 HAN<br/>Publication Date 1989<br/>Format: Books<br/>Food packaging and preservation : theory and practice Basic gas chromatography / edited by M. Mathlouthi.ent://SD_ILS/0/SD_ILS:39902024-05-08T15:34:46Z2024-05-08T15:34:46Zby Mathlouthi, M. (Mohammed)<br/>Call Number 664.028 FOO<br/>Publication Date 1986<br/>Format: Books<br/>Simplified food composition tables : composition of selected raw and processed foods expressed in common household portions / Margaret Corden and Sucy Thomas.ent://SD_ILS/0/SD_ILS:143512024-05-08T15:34:46Z2024-05-08T15:34:46Zby Corden, Margaret.<br/>Call Number ARC 613.2 COR<br/>Publication Date 1971<br/>Format: Books<br/>Chinese food / Junru Liu.ent://SD_ILS/0/SD_ILS:314192024-05-08T15:34:46Z2024-05-08T15:34:46Zby Liu, Junru.<br/>Call Number 641.300951 LIU<br/>Publication Date 2011<br/>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.<br/>Format: Books<br/>Principles of food sanitation / Norman G. Marriott and Robert B. Gravani.ent://SD_ILS/0/SD_ILS:230422024-05-08T15:34:46Z2024-05-08T15:34:46Zby Marriott, Norman G.<br/>Call Number 664 MAR<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/fy0606/2005923527.html">http://www.loc.gov/catdir/toc/fy0606/2005923527.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0663/2005923527-d.html">http://www.loc.gov/catdir/enhancements/fy0663/2005923527-d.html</a><br/>The Oxford companion to food / Alan Davidson ; edited by Tom Jaine ; illustrations by Soun Vannithone.ent://SD_ILS/0/SD_ILS:237962024-05-08T15:34:46Z2024-05-08T15:34:46Zby Davidson, Alan, 1924-<br/>Call Number 641.03 DAV<br/>Publication Date 2006<br/>Format: Books<br/>Presenting service : the ultimate guide for foodservice professionals / Lendal H. Kotschevar, Valentino Luciani.ent://SD_ILS/0/SD_ILS:228932024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kotschevar, Lendal Henry, 1908-<br/>Call Number 642.6 KOT<br/>Publication Date 2006<br/>Summary "Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0626/2005056823-d.html">http://www.loc.gov/catdir/enhancements/fy0626/2005056823-d.html</a><br/>The Penguin companion to food / Alan Davidson ; illustrations by Soun Vannithone.ent://SD_ILS/0/SD_ILS:177042024-05-08T15:34:46Z2024-05-08T15:34:46Zby Davidson, Alan, 1924-<br/>Call Number 641.3 DAV<br/>Publication Date 2002<br/>Format: Books<br/>Making sense of taste : food & philosophy / Carolyn Korsmeyer.ent://SD_ILS/0/SD_ILS:255102024-05-08T15:34:46Z2024-05-08T15:34:46Zby Korsmeyer, Carolyn.<br/>Call Number 664.07 KOR<br/>Publication Date 1999<br/>Summary "Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention."--BOOK JACKET.<br/>Format: Books<br/>Thermal processing of packaged foods / S.D. Holdsworth.ent://SD_ILS/0/SD_ILS:120592024-05-08T15:34:46Z2024-05-08T15:34:46Zby Holdsworth, S. D.<br/>Call Number 664.02842 HOL<br/>Publication Date 1997<br/>Format: Books<br/>Food for thought : philosophy and food / Elizabeth Telfer.ent://SD_ILS/0/SD_ILS:241962024-05-08T15:34:46Z2024-05-08T15:34:46Zby Telfer, Elizabeth.<br/>Call Number 641.3001 TEL<br/>Publication Date 1996<br/>Summary What are the moral implications of our attitude to food, and what are the implications of its importance in our culture? This short and accessible book answers questions about the place food should have in our individual lives. Food for Thought brings together the work of philosophers from Plato to John Stuart Mill, Aristotle to Kant, to help us think about the issues surrounding food. How can we justify the recent explosion of attention given to gourmet food in a world where many are starving? Do we have a duty to be healthy? Are hospitableness and temperance moral virtues? Is the pleasure of good food illusory? Food for Thought is intended to make those who are involved in working with food think about some of the principles underpinning this field. For those studying philosophy, the book shows how traditional philosophy and some of its classic texts can illuminate an everyday subject.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0649/96005487-d.html">http://www.loc.gov/catdir/enhancements/fy0649/96005487-d.html</a><br/>2 million years of the food industry / [Maguelonne Toussaint-Samat, Renaud Alberny, Ian Horman, under the direction of Rémy Montavon ; translation, Alexander Jennings].ent://SD_ILS/0/SD_ILS:137322024-05-08T15:34:46Z2024-05-08T15:34:46Zby Alberny, Renaud.<br/>Call Number 641.09 TWO<br/>Publication Date 1991<br/>Format: Books<br/>Foodservice standards in resorts / John B. Knight, Charles A. Salterent://SD_ILS/0/SD_ILS:17842024-05-08T15:34:46Z2024-05-08T15:34:46Zby Salter , Charles A. , 1947-<br/>Call Number 647.95 FOO (UNIT)7<br/>Publication Date 1987<br/>Format: Books<br/>Food and cooking / Margaret Baker.ent://SD_ILS/0/SD_ILS:100622024-05-08T15:34:46Z2024-05-08T15:34:46Zby Baker, Margaret.<br/>Call Number ARC EMP 641.3009 BAK<br/>Publication Date 1975<br/>Format: Books<br/>The star chamber dinner accounts : being some hitherto unpublished accounts of dinners provided for the Lords of the Privy Council in the star chamber, Westminster, during the reigns of Queen Elizabeth I and King James I of England / with a foreword and commentary by Andre L. Simonent://SD_ILS/0/SD_ILS:75062024-05-08T15:34:46Z2024-05-08T15:34:46Zby Simon, André Louis, 1877-1970.<br/>Call Number FUL 641.013 SIM<br/>Publication Date 1959<br/>Format: Books<br/>The food lab : better home cooking through science / J. Kenji Lopez-Alt ; photographs by the author.ent://SD_ILS/0/SD_ILS:1567732024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lopez-Alt, J. Kenji, author, photographer.<br/>Call Number 641.5 LOP<br/>Publication Date 2015<br/>Summary As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it and how to make homemade mac 'n' cheese that is just as gooey and velvety smooth as the box stuff. Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques.<br/>Format: Books<br/>Cuisine and culture : a history of food and people / Linda Civitello.ent://SD_ILS/0/SD_ILS:307232024-05-08T15:34:46Z2024-05-08T15:34:46Zby Civitello, Linda.<br/>Call Number 641.3 CIV<br/>Publication Date 2011<br/>Summary Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.<br/>Format: Books<br/>Fresh : a perishable history / Susanne Freidberg.ent://SD_ILS/0/SD_ILS:282612024-05-08T15:34:46Z2024-05-08T15:34:46Zby Freidberg, Susanne, 1966-<br/>Call Number 664 FRE<br/>Publication Date 2009<br/>Format: Books<br/>Food journeys of a lifetime : 500 extraordinary places to eat around the globe / introduction by Keith Bellows.ent://SD_ILS/0/SD_ILS:302792024-05-08T15:34:46Z2024-05-08T15:34:46Zby National Geographic Society (U.S.)<br/>Call Number 647.9509 FOO<br/>Publication Date 2009<br/>Summary For pure pleasure, few experiences are as satisfying as a chance to explore the world's great culinary traditions and landmarks - and here, you'll find a fabulous itinerary of foods, dishes, markets and restaurants worth travelling far and wide to savour.<br/>Format: Books<br/>The no-nonsense guide to world food / Wayne Roberts.ent://SD_ILS/0/SD_ILS:276732024-05-08T15:34:46Z2024-05-08T15:34:46Zby Roberts, Wayne, 1944-<br/>Call Number 338.19 ROB<br/>Publication Date 2008<br/>Format: Books<br/>Cook chill for foodservice and manufacturing : guidelines for safe production, storage and distribution / Brigitte Cox & Marcel Bauler.ent://SD_ILS/0/SD_ILS:283202024-05-08T15:34:46Z2024-05-08T15:34:46Zby Cox, Brigitte.<br/>Call Number 664.001579 COX<br/>Publication Date 2008<br/>Format: Books<br/>Understanding food science and technology / Peter S. Murano.ent://SD_ILS/0/SD_ILS:176282024-05-08T15:34:46Z2024-05-08T15:34:46Zby Murano, S.<br/>Call Number 664 MUR<br/>Publication Date 2003<br/>Format: Books<br/>Nectar & ambrosia : an encyclopedia of food in world mythology / Tamra Andrews.ent://SD_ILS/0/SD_ILS:242922024-05-08T15:34:46Z2024-05-08T15:34:46Zby Andrews, Tamra, 1959-<br/>Call Number 641.3003 AND<br/>Publication Date 2000<br/>Format: Books<br/>SPECS : the comprehensive foodservice purchasing and specification manual / Lewis Reedent://SD_ILS/0/SD_ILS:17092024-05-08T15:34:46Z2024-05-08T15:34:46Zby Reed, Lewis<br/>Call Number 647.950687 SPE<br/>Publication Date 1992<br/>Format: Books<br/>Essentials of food science / Vickie A. Vaclavik, Elizabeth W. Christian.ent://SD_ILS/0/SD_ILS:2795082024-05-08T15:34:46Z2024-05-08T15:34:46Zby Vaclavik, Vickie.<br/>Call Number 664 VAC<br/>Publication Date 2008<br/>Format: Books<br/>One continuous picnic : a gastronomic history of Australia / Michael Symons.ent://SD_ILS/0/SD_ILS:244792024-05-08T15:34:46Z2024-05-08T15:34:46Zby Symons, Michael, 1945-<br/>Call Number ARC 641.300994 SYM<br/>Publication Date 2007<br/>Format: Books<br/>Sous vide cuisine / Joan Roca, Salvador Brugues.ent://SD_ILS/0/SD_ILS:242342024-05-08T15:34:46Z2024-05-08T15:34:46Zby Roca, Joan.<br/>Call Number 664.028 ROC<br/>Publication Date 2005<br/>Format: Books<br/>Food constituents and food residues : their chromatographic determination / edited by James F. Lawrence.ent://SD_ILS/0/SD_ILS:238442024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lawrence, James F.<br/>Call Number ARC 664.07 FOO<br/>Publication Date 1984<br/>Format: Books<br/>Menu planning / by Eleanor F. Eckstein.ent://SD_ILS/0/SD_ILS:294192024-05-08T15:34:46Z2024-05-08T15:34:46Zby Eckstein, Eleanor F.<br/>Call Number ARC 642 ECK<br/>Publication Date 1983<br/>Format: Books<br/>One continuous picnic : a history of eating in Australiaent://SD_ILS/0/SD_ILS:50762024-05-08T15:34:46Z2024-05-08T15:34:46Zby Symons, Michael<br/>Call Number 641.300994 SYM<br/>Publication Date 1982<br/>Format: Books<br/>The Bloomsbury handbook of food and popular culture / edited by Kathleen LeBesco, Peter Naccarato.ent://SD_ILS/0/SD_ILS:2840292024-05-08T15:34:46Z2024-05-08T15:34:46Zby LeBesco, Kathleen, 1970-, editor.<br/>Call Number 394.12 BLO<br/>Publication Date 2018<br/>Format: Books<br/>How food made history / B. W. Higman.ent://SD_ILS/0/SD_ILS:314182024-05-08T15:34:46Z2024-05-08T15:34:46Zby Higman, B. W., 1943-<br/>Call Number 394.1209 HIG<br/>Publication Date 2012<br/>Summary "Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food"--<br/>Format: Books<br/>Leadership lessons from a chef : finding time to be great / Charles Carroll.ent://SD_ILS/0/SD_ILS:302492024-05-08T15:34:46Z2024-05-08T15:34:46Zby Carroll, Charles M., 1964-<br/>Call Number 647.95068 CAR<br/>Publication Date 2008<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip077/2006102170.html">http://www.loc.gov/catdir/toc/ecip077/2006102170.html</a>
Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html">http://www.loc.gov/catdir/enhancements/fy0739/2006102170-d.html</a><br/>The joy of eating : the Virago book of food / edited by Jill Foulston.ent://SD_ILS/0/SD_ILS:1290352024-05-08T15:34:46Z2024-05-08T15:34:46Zby Foulston, Jill<br/>Call Number ARC 808.803559 FOU<br/>Publication Date 2006<br/>Summary Beatrix Potter wove one of her most malicious tales around the roly-poly pudding. Colette counted the nuts she would pick before falling asleep in the French countryside. Dorothy Wordsworth noted her pie-making sessions in her diary and Anne Frank observed the eating habits of her companions in hiding. Food is a constant in our lives, and it has always been a basic ingredient of women's writing - in household books, cookbooks, diaries, letters and fiction. In this, the first anthology to concentrate on international food writing by women, you can go on a picnic with Monica Ali, learn about Frida Kahlo's wedding feast and indulge your appetites with Edwidge Danticat and Barbara Pym. Try making Elisabeth Luard's Afghan Betrothal Custard, Martha Washingt- on's marzipan birds or Nigella Lawson's favourite comfort food. And why not sneak into the literary kitchens of Banana Yoshimoto, Emily Bronte and Angela Carter? Something's cooking. Cookery / food & drink etc.<br/>Format: Books<br/>Food and cultural studies [electronic resource] / Bob Ashley ... [et al.].ent://SD_ILS/0/SD_ILS:2748602024-05-08T15:34:46Z2024-05-08T15:34:46Zby Ashley, Bob, 1946-<br/>Call Number 394.1 FOO<br/>Publication Date 2004<br/>Summary Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics. [from publisher's advertisement]<br/>Format: Books<br/><a href="http://ezproxy.angliss.edu.au/login?url=http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=200097">Click to View</a><br/>Eat my words : reading women's lives through the cookbooks they wrote / Janet Theophano.ent://SD_ILS/0/SD_ILS:2109122024-05-08T15:34:46Z2024-05-08T15:34:46Zby Theophano, Janet<br/>Call Number 641.3009 THE<br/>Publication Date 2003<br/>Format: Books<br/>Food and cultural studies / Bob Ashley ... [et al.].ent://SD_ILS/0/SD_ILS:242662024-05-08T15:34:46Z2024-05-08T15:34:46Zby Ashley, Bob<br/>Call Number 394.1 FOO<br/>Publication Date 2002<br/>Summary Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics. [from publisher's advertisement]<br/>Format: Books<br/>Consuming passions : food in the age of anxiety / edited by Sian Griffiths and Jennifer Wallace.ent://SD_ILS/0/SD_ILS:242602024-05-08T15:34:46Z2024-05-08T15:34:46Zby Griffiths, Sian.<br/>Call Number 394.12 CON<br/>Publication Date 1998<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/hol052/98020352.html">http://www.loc.gov/catdir/toc/hol052/98020352.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/hol056/98020352.html">http://www.loc.gov/catdir/description/hol056/98020352.html</a><br/>Sociology on the menu : an invitation to the study of food and society / Alan Beardsworth and Teresa Keil.ent://SD_ILS/0/SD_ILS:276042024-05-08T15:34:46Z2024-05-08T15:34:46Zby Beardsworth, Alan, 1945-<br/>Call Number 394.12 BEA<br/>Publication Date 1997<br/>Summary Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways to thinking about the apparently mundane, everyday act of eating. Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to reappraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.<br/>Format: Books<br/>Inflight catering management / Audrey C. McCool.ent://SD_ILS/0/SD_ILS:108112024-05-08T15:34:46Z2024-05-08T15:34:46Zby McCool, Audrey Carol.<br/>Call Number 647.95068 MCC<br/>Publication Date 1995<br/>Format: Books<br/>Cost management for profitable food and beverage operations / by Paul Morrison, Hein Ruys, Brian Morrisonent://SD_ILS/0/SD_ILS:52892024-05-08T15:34:46Z2024-05-08T15:34:46Zby Morrison, P. A. (Paul Alexander), 1947-<br/>Call Number 647.95 MOR<br/>Publication Date 1994<br/>Format: Books<br/>The science of catering / J. A. Stretch and H.A. Southgateent://SD_ILS/0/SD_ILS:31162024-05-08T15:34:46Z2024-05-08T15:34:46Zby Stretch, J. Audrey<br/>Call Number 502.4664 STR<br/>Publication Date 1986<br/>Format: Books<br/>Cured : salted, spiced, dried, smoked, potted, pickled, raw / Lindy Wildsmith ; photography by Simon Wheeler.ent://SD_ILS/0/SD_ILS:301702024-05-08T15:34:46Z2024-05-08T15:34:46Zby Wildsmith, Lindy.<br/>Call Number 641.4 WIL<br/>Publication Date 2010<br/>Format: Books<br/>Culinary history / edited by A. Lynn Martin & Barbara Santich.ent://SD_ILS/0/SD_ILS:246882024-05-08T15:34:46Z2024-05-08T15:34:46Zby Santich, Barbara.<br/>Call Number 641.09 CUL<br/>Publication Date 2004<br/>Format: Books<br/>Dining out : secrets from America's leading critics, chefs, and restaurateurs / Andrew Dornenburg and Karen Page ; photography by Michael Donnelly.ent://SD_ILS/0/SD_ILS:232052024-05-08T15:34:46Z2024-05-08T15:34:46Zby Dornenburg, Andrew.<br/>Call Number 647.95 DOR<br/>Publication Date 1998<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix03/98016705.html">http://www.loc.gov/catdir/toc/onix03/98016705.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley032/98016705.html">http://www.loc.gov/catdir/description/wiley032/98016705.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/wiley041/98016705.html">http://www.loc.gov/catdir/bios/wiley041/98016705.html</a><br/>The culture of food / Massimo Montanari ; translated by Carl Ipsen.ent://SD_ILS/0/SD_ILS:266862024-05-08T15:34:46Z2024-05-08T15:34:46Zby Montanari, Massimo, 1949-<br/>Call Number 394.1094 MON<br/>Publication Date 1994<br/>Format: Books<br/>When Mabel laid the table : the folklore of eating and drinking in Australia / Warren Faheyent://SD_ILS/0/SD_ILS:35152024-05-08T15:34:46Z2024-05-08T15:34:46Zby Fahey, Warren<br/>Call Number 641.300994 FAH<br/>Publication Date 1992<br/>Format: Books<br/>Hospitality industry purchasingent://SD_ILS/0/SD_ILS:16852024-05-08T15:34:46Z2024-05-08T15:34:46Zby Coltman, Michael M., 1930-<br/>Call Number 647.940687 COL<br/>Publication Date 1990<br/>Format: Books<br/>The Complete school canteen book.ent://SD_ILS/0/SD_ILS:34982024-05-08T15:34:46Z2024-05-08T15:34:46Zby Australian Nutrition Foundation.<br/>Call Number 641.571 COM<br/>Publication Date 1985<br/>Format: Books<br/>Confessions of a food stylist [digital videorecording].ent://SD_ILS/0/SD_ILS:290172024-05-08T15:34:46Z2024-05-08T15:34:46ZCall Number DVD 641.5 CON<br/>Summary An interview and behind-the-scenes footage with Lisa Golden Schroeder, food stylist, cookbook author and teacher, gives the audience insight into the career of a food stylist. This program teaches viewers about: ? The education and training that is helpful to break into this profession. ? The long-term career outlook for an event planner. ? The salary range for this career. ? The geographic locations where food stylists can earn a living. ? The long-term career outlook for a food stylist. ? The 'highs and lows' of the job. Demonstrates how to style a sandwich, a pork chop and a cheesecake.<br/>Format: Books<br/>The handbook of food research / edited by Anne Murcott, Warren Belasco, and Peter Jackson ; with a foreword by Sidney W. Mintz.ent://SD_ILS/0/SD_ILS:1567772024-05-08T15:34:46Z2024-05-08T15:34:46Zby Murcott, Anne, editor.<br/>Call Number 641.30072 HAN<br/>Publication Date 2013<br/>Format: Books<br/>To feed a nation : a history of Australian food science and technology / Keith Farrer.ent://SD_ILS/0/SD_ILS:208242024-05-08T15:34:46Z2024-05-08T15:34:46Zby Farrer, K. T. H. (Keith Thomas Henry), 1916-<br/>Call Number ARC 664.00994 FAR<br/>Publication Date 2005<br/>Format: Books<br/>Foodborne microorganisms of public health significance / Editor in Chief Ailsa D. Hocking.ent://SD_ILS/0/SD_ILS:214672024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hocking, Ailsa D. (Ailsa Diane), 1950-<br/>Call Number 664.001579 FOO<br/>Publication Date 2003<br/>Format: Books<br/>HACCP : principles and applications / edited by Merle D. Pierson and Donald A. Corlett, Jr.ent://SD_ILS/0/SD_ILS:101482024-05-08T15:34:46Z2024-05-08T15:34:46Zby Pierson, Merle D.<br/>Call Number 664.07 HAC<br/>Publication Date 1992<br/>Format: Books<br/>HACCP : principles and applications / edited by Merle D. Pierson and Donald A. Corlett, Jr.ent://SD_ILS/0/SD_ILS:17142024-05-08T15:34:46Z2024-05-08T15:34:46Zby Pierson, Merle D.<br/>Call Number 664.07 HAC<br/>Publication Date 1992<br/>Format: Books<br/>Ferment, pickle, dry : ancient methods, modern meals / Simon Poffley, Gaba Smolinska-Poffley ; photographs, Kim Lightbody.ent://SD_ILS/0/SD_ILS:2701922024-05-08T15:34:46Z2024-05-08T15:34:46Zby Poffley, Simon, author.<br/>Call Number 641.4 POF<br/>Publication Date 2016<br/>Summary Ferment, Pickle, Dry teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. It's packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves. The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental foodies.<br/>Format: Books<br/>Food & drink : modernist cuisine photography / by Nathan Myhrvold.ent://SD_ILS/0/SD_ILS:3094922024-05-08T15:34:46Z2024-05-08T15:34:46Zby Myhrvold, Nathan, photographer, author.<br/>Call Number 641.0222 MYH<br/>Publication Date 2023<br/>Summary Take a deep dive into Modernist Cuisine founder and photographer Nathan Myhrvold's ever-evolving fascination with food in his new book Food & Drink: Modernist Cuisine Photography. This beautiful photo book features over 200 vibrant images showcasing food in new and surprising ways. Myhrvold uses cutting-edge photography techniques that combine custom-built cameras and robotics with creativity, endless curiosity, and the willingness to get drenched with wine on occasion. The results are blueberries shot to appear like boulders, condiments exploding out of cannons, and wine catapulted to create the perfect splash. This collection of Myhrvold's images is organized into thematic sections focused on core elements of his food photography and comes packaged in a new shelf-friendly trim size with a slipcase. Over 20 full-spread panoramic images measuring 27" x 10.315" display high-quality printing. From an aerial shot of the gentle carved shapes in a wheat field after harvest to the magnified view of the colourful corona of a tomato seed, Food & Drink features imagery not found in Myhrvold's previous photography book. This gorgeous coffee table book captures stunning details of the foods and drinks we love from a fresh, playful perspective.<br/>Format: Books<br/>Every bite takes you home / Gaye Weeden & Hayley Smorgon ; photography by Peter Tarasiuk & Mark Roper.ent://SD_ILS/0/SD_ILS:2792842024-05-08T15:34:46Z2024-05-08T15:34:46Zby Weeden, Gaye, author.<br/>Call Number 641.592 WEE<br/>Publication Date 2015<br/>Summary "EVERY BITE TAKES YOU HOME invites us to share in the journeys of sixteen asylum seekers who have found a home in Australia. Each person's unique story, blended with the memories of their favourite recipes and traditions, reminds us that food can unite us all, generating acceptance and understanding across diverse cultures and societies." -- back of book.<br/>Format: Books<br/>Plate to pixel : digital food photography & styling / Hélène Dujardin.ent://SD_ILS/0/SD_ILS:318882024-05-08T15:34:46Z2024-05-08T15:34:46Zby Dujardin, Hélène.<br/>Call Number 641.5 DUJ<br/>Publication Date 2011<br/>Summary Food photography is on the rise, with the millions of food bloggers around the word as well as foodies who document their meals or small business owners who are interested in cutting costs by styling and photographing their own menu items, and this book should serve as your first course in food photography. Discover how the food stylist exercises unique techniques to make the food look attractive in the finished product.<br/>Format: Books<br/>The science of the oven / Herve This.ent://SD_ILS/0/SD_ILS:298702024-05-08T15:34:46Z2024-05-08T15:34:46Zby This, Hervé.<br/>Call Number 641.013 THI<br/>Publication Date 2009<br/>Summary "Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?" "The answer: chemistry and physics. With clarity and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks; demystifies the meaning of taste and the making of flavor; describes the properties of liquids, salts, sugars, oils, and fats; and defines the principles of culinary practice, which endow food with sensual as well as nutritional value."--BOOK JACKET.<br/>Format: Books<br/>The book of yields : accuracy in food costing and purchasing / Francis T. Lynch.ent://SD_ILS/0/SD_ILS:248432024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lynch, Francis T.<br/>Call Number 641.57 LYN<br/>Publication Date 2008<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0615/2006018957.html">http://www.loc.gov/catdir/toc/ecip0615/2006018957.html</a><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:239472024-05-08T15:34:46Z2024-05-08T15:34:46Zby Petrini, Carlo, 1949-<br/>Call Number 641.013 PET<br/>Publication Date 2006 2004<br/>Format: Books<br/>Manual of equipment and design for the foodservice industry / Carl R. Scriven, James W. Stevens.ent://SD_ILS/0/SD_ILS:124182024-05-08T15:34:46Z2024-05-08T15:34:46Zby Stevens, James, 1932-<br/>Call Number 641.57028 STE<br/>Publication Date 1989<br/>Format: Books<br/>Foodservice planning / Lendal H. Kotschevar and Margaret E. Terrellent://SD_ILS/0/SD_ILS:19992024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kotschevar, Lendal Henry, 1908-<br/>Call Number 647.95068 KOT<br/>Publication Date 1985<br/>Format: Books<br/>What we eat : the origins and travels of foods round the world/ by Lois S. Johnson; illustrated by Lili Cassel Wronker.ent://SD_ILS/0/SD_ILS:291662024-05-08T15:34:46Z2024-05-08T15:34:46Zby Johnson, Lois S.<br/>Call Number ARC 641.3 JOH<br/>Publication Date 1972<br/>Format: Books<br/>Food Italia / Valerio Costanzia.ent://SD_ILS/0/SD_ILS:302322024-05-08T15:34:46Z2024-05-08T15:34:46Zby Costanzia, Valerio, 1966-<br/>Call Number 641.5945 COS<br/>Publication Date 2009<br/>Format: Books<br/>Biofilms in the food environment [electronic resource] / editors, Hans Blaschek, Hua H. Wang, Meredith E. Agle.ent://SD_ILS/0/SD_ILS:349922024-05-08T15:34:46Z2024-05-08T15:34:46Zby Blaschek, Hans P.<br/>Call Number 579.17 BIO<br/>Publication Date 2007<br/>Format: Books<br/>Knovel <a href="http://www.knovel.com/knovel2/Toc.jsp?BookID=2851">http://www.knovel.com/knovel2/Toc.jsp?BookID=2851</a><br/>Out to lunch / Paul Levy ; with an introduction by Ann Barr ; [photographs by Gered Mankowitz].ent://SD_ILS/0/SD_ILS:247002024-05-08T15:34:46Z2024-05-08T15:34:46Zby Levy, Paul, 1941-<br/>Call Number 641.3009 LEV<br/>Publication Date 1986<br/>Format: Books<br/>Bacterial starter cultures for foods / editor Stanley E. Gilliland.ent://SD_ILS/0/SD_ILS:39052024-05-08T15:34:46Z2024-05-08T15:34:46Zby Gilliland, Stanley E., 1940-<br/>Call Number 664.024 BAC<br/>Publication Date 1985<br/>Format: Books<br/>The Marshall Cavendish handbook of good cooking.ent://SD_ILS/0/SD_ILS:346532024-05-08T15:34:46Z2024-05-08T15:34:46ZCall Number ARC PER 641.5218 MAR PART 20<br/>Publication Date 2024 2023 2022 2021 2020<br/>Format: Books<br/>Bake Australia great / Katherine Sabbath.ent://SD_ILS/0/SD_ILS:2926132024-05-08T15:34:46Z2024-05-08T15:34:46Zby Sabbath, Katherine, author.<br/>Call Number 641.86539 SAB<br/>Publication Date 2019<br/>Summary Edible Australiana cookbook from a cake and style queen with a gigantic fanbase. This mad-cap collection of edible Australiana will win over anyone with a love for the land of the Great Barrier Reef, Sydney Opera House and Big Banana. Style maven Katherine Sabbath's deliciously witty cakes range from kitsch and cute, to stylish and sophisticated.<br/>Format: Books<br/>The 50 greatest dishes of the world / James Steen.ent://SD_ILS/0/SD_ILS:2758612024-05-08T15:34:46Z2024-05-08T15:34:46Zby Steen, James, author.<br/>Call Number 641.3 STE<br/>Publication Date 2017<br/>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.<br/>Format: Books<br/>Conversations in food studies / edited by Colin R. Anderson, Jennifer Brady, and Charles Z. Levkoe ; foreword by Mustafa Koc.ent://SD_ILS/0/SD_ILS:2702622024-05-08T15:34:46Z2024-05-08T15:34:46Zby Anderson, Colin Ray.<br/>Call Number 641.3 CON<br/>Publication Date 2016<br/>Format: Books<br/>Food nutrition and culinary arts / Mary Ann Eaton, Janet Rouslin.ent://SD_ILS/0/SD_ILS:2891542024-05-08T15:34:46Z2024-05-08T15:34:46Zby Eaton, Mary Ann.<br/>Call Number 613.2 EAT<br/>Publication Date 2016<br/>Format: Books<br/>The practice of eating / Alan Warde.ent://SD_ILS/0/SD_ILS:1580522024-05-08T15:34:46Z2024-05-08T15:34:46Zby Warde, Alan, author.<br/>Call Number 394.12 WAR<br/>Publication Date 2015<br/>Format: Books<br/>Food fundamentals / Margaret McWilliams.ent://SD_ILS/0/SD_ILS:3081812024-05-08T15:34:46Z2024-05-08T15:34:46Zby McWilliams, Margaret, author.<br/>Call Number ARC 641.3 MCW<br/>Publication Date 2014<br/>Format: Books<br/>Food myths / Nicole Senior.ent://SD_ILS/0/SD_ILS:315482024-05-08T15:34:46Z2024-05-08T15:34:46Zby Senior, Nicole.<br/>Call Number 394.12 SEN<br/>Publication Date 2012<br/>Format: Books<br/>Dr Karl's brain food / [Dr Karl Kruszelnicki].ent://SD_ILS/0/SD_ILS:314942024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kruszelnicki, Karl, 1948-<br/>Call Number 500 KRU<br/>Publication Date 2011<br/>Summary Did you know that the diet industry gets fatter and more successful every year but WON'T make you thinner? Or that our bodies are really one giant DONUT? Have you ever wondered why garlic smells soooooo SEXY? Especially the next day ...Or why coffee out of the bum of an Indonesian civet costs $1000 a kilo?! Well, thank goodness for the world's best-loved science guru, Dr Karl. In his brand new book, Brain Food, he debunks foodie fads, shines a light on how our body works, unearths some enormous nosh, and puts his palate on the line - all in the name of nourishing entertainment. Featuring 256 pages crammed full of glorious, tasty, colour illustrations, pictures (and only one or two boring diagrams), Brain Food will make you laugh and make you cry - AND make you smarter.<br/>Format: Books<br/>A dissertation opon roast pig & other essays / by Charles Lamb.ent://SD_ILS/0/SD_ILS:308932024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lamb, Charles, 1775-1834<br/>Call Number ARC 641.522 LAM<br/>Publication Date 2011 2010<br/>Format: Books<br/>Keys to good cooking : a guide to making the best of foods and recipes / Harold McGee.ent://SD_ILS/0/SD_ILS:302822024-05-08T15:34:46Z2024-05-08T15:34:46Zby McGee, Harold.<br/>Call Number 641.5 MCG<br/>Publication Date 2010<br/>Format: Books<br/>The new complete book of food : a nutritional, medical, and culinary guide / Carol Ann Rinzler ; introduction by Jane E. Brody ; foreword by Manfred Kroger.ent://SD_ILS/0/SD_ILS:301852024-05-08T15:34:46Z2024-05-08T15:34:46Zby Rinzler, Carol Ann.<br/>Call Number 641.3 RIN<br/>Publication Date 2009<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0822/2008029255.html">http://www.loc.gov/catdir/toc/ecip0822/2008029255.html</a><br/>I loved, I lost, I made spaghetti : a memoir / Giulia Melucci.ent://SD_ILS/0/SD_ILS:285552024-05-08T15:34:46Z2024-05-08T15:34:46Zby Melucci, Giulia.<br/>Call Number 641.5945 MEL<br/>Publication Date 2009<br/>Summary "From failure to Fusilli, Giulia Melucci's delicious memoir is a hilarious account of her fizzled romances and the mouth-watering recipes she uses to seduce her men, and then console herself when each relationship flames out."--Back cover.<br/>Format: Books<br/>On digestion / Gay Bilson.ent://SD_ILS/0/SD_ILS:299282024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bilson, Gay (Gay Morris), 1944-<br/>Call Number ARC 641.3 BIL<br/>Publication Date 2008<br/>Format: Books<br/>The science of good food : the ultimate reference on how cooking works / David Joachim and Andrew Schloss with A. Philip Handel.ent://SD_ILS/0/SD_ILS:1254532024-05-08T15:34:46Z2024-05-08T15:34:46Zby Joachim, David.<br/>Call Number 641.5 JOA<br/>Publication Date 2008<br/>Summary Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.<br/>Format: Books<br/>Rosemary Stanton's complete book of food and nutrition / Rosemary Stanton.ent://SD_ILS/0/SD_ILS:247072024-05-08T15:34:46Z2024-05-08T15:34:46Zby Stanton, Rosemary.<br/>Call Number 641.563 STA<br/>Publication Date 2007<br/>Format: Books<br/>The truth about food / Jill Fullerton-Smith.ent://SD_ILS/0/SD_ILS:247232024-05-08T15:34:46Z2024-05-08T15:34:46Zby Fullerton-Smith, Jill.<br/>Call Number 613.2 FUL<br/>Publication Date 2007<br/>Format: Books<br/>Balance : matching food and wine, what works and why / Lyndey Milan & Colin Corney ; photography by Brett Stevens.ent://SD_ILS/0/SD_ILS:353832024-05-08T15:34:46Z2024-05-08T15:34:46Zby Milan, Lyndey.<br/>Call Number ARC 641.3 MIL<br/>Publication Date 2007<br/>Summary Demystifies the challenge of matching food and wine for Australian tastes. Features of the book include: Explanations of the key characteristics of Australia's most popular varieties.<br/>Format: Books<br/>Balance : matching food and wine, what works and why / Lyndey Milan & Colin Corney ; photography by Brett Stevens.ent://SD_ILS/0/SD_ILS:219692024-05-08T15:34:46Z2024-05-08T15:34:46Zby Milan, Lyndey.<br/>Call Number 641.3 MIL<br/>Publication Date 2005<br/>Format: Books<br/>What food is that? : and how healthy is it? / Jo Rogers.ent://SD_ILS/0/SD_ILS:226852024-05-08T15:34:46Z2024-05-08T15:34:46Zby Rogers, Josephine F. (Josephine Frances), 1925-1996.<br/>Call Number 641.3 ROG<br/>Publication Date 2005<br/>Format: Books<br/>Culinary tourism / edited by Lucy M. Long.ent://SD_ILS/0/SD_ILS:194122024-05-08T15:34:46Z2024-05-08T15:34:46Zby Long, Lucy M., 1956-<br/>Call Number 338.4791 CUL<br/>Publication Date 2004<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip042/2003008804.html">http://www.loc.gov/catdir/toc/ecip042/2003008804.html</a><br/>Feast : food that celebrates life / Nigella Lawson.ent://SD_ILS/0/SD_ILS:203682024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lawson, Nigella, 1960-<br/>Call Number 641.5 LAW<br/>Publication Date 2004<br/>Format: Books<br/>On food and cooking : the science and lore of the kitchen / Harold McGee.ent://SD_ILS/0/SD_ILS:204632024-05-08T15:34:46Z2024-05-08T15:34:46Zby McGee, Harold.<br/>Call Number 641.5 MCG<br/>Publication Date 2004<br/>Summary "Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment." "On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as molecular gastronomy. Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/simon051/2004058999.html">http://www.loc.gov/catdir/description/simon051/2004058999.html</a><br/>Tasting tourism : travelling for food and drink / Priscilla Boniface.ent://SD_ILS/0/SD_ILS:184692024-05-08T15:34:46Z2024-05-08T15:34:46Zby Boniface, Priscilla.<br/>Call Number 338.4791 BON<br/>Publication Date 2003<br/>Summary "This book examines food and drink tourism, as it is now and is likely to develop, through a cultural 'lens'. It asks: what is food and drink tourism, and why have food and drink provisions and information points become tourist destinations in their own right, rather than remaining among a number of tourism features and components? While it offers a range of international examples, the main focus is on food and drink tourism in the UK. What with the current diversification of tourism in rural areas, the increased popularity of this type of tourism in the UK, the series of BSE, vCJD and foot and mouth crises in British food production, and the cultural and ethnic fusion in British towns and cities, it makes a particularly rich place in which to explore this subject.". "The author concludes that the future of food and drink tourism lies in diversity and distinctiveness. In an era of globalisation, there is a particular desire to enjoy varied, rather than mono-cultural ambiance and experience. She also notes that there is an immediacy of gratification in food and drink consumption which has become a general requirement of contemporary society."--BOOK JACKET.<br/>Format: Books<br/>Food tourism around the world : development, management, and markets / edited by C. Michael Hall ... [et al.].ent://SD_ILS/0/SD_ILS:181792024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hall, Colin Michael, 1961-<br/>Call Number 338.4791 FOO<br/>Publication Date 2003<br/>Format: Books<br/>Nutrition : concepts and controversies / Frances Sienkiewicz Sizer, Eleanor Noss Whitney.ent://SD_ILS/0/SD_ILS:175042024-05-08T15:34:46Z2024-05-08T15:34:46Zby Sizer, Frances Sienkiewicz<br/>Call Number 613.2 SIZ<br/>Publication Date 2003<br/>Format: Books<br/>Food for the future / Colin Tudge.ent://SD_ILS/0/SD_ILS:175832024-05-08T15:34:46Z2024-05-08T15:34:46Zby Tudge, Colin.<br/>Call Number 641.3 TUD<br/>Publication Date 2002<br/>Format: Books<br/>Controversies in food and nutrition / Myrna Chandler Goldstein and Mark A. Goldstein.ent://SD_ILS/0/SD_ILS:176212024-05-08T15:34:46Z2024-05-08T15:34:46Zby Goldstein, Myrna Chandler, 1948-<br/>Call Number 613.2 GOL<br/>Publication Date 2002<br/>Format: Books<br/>The world on your plate / Martha Rose Shulman.ent://SD_ILS/0/SD_ILS:177032024-05-08T15:34:46Z2024-05-08T15:34:46Zby Shulman, Martha Rose.<br/>Call Number 641.5 SHU<br/>Publication Date 2002<br/>Format: Books<br/>The social psychology of food / Mark Conner and Christopher J. Armitage.ent://SD_ILS/0/SD_ILS:266912024-05-08T15:34:46Z2024-05-08T15:34:46Zby Conner, Mark, 1962-<br/>Call Number 394.12 CON<br/>Publication Date 2002<br/>Summary "Food is central to the lives of all, and has for centuries been celebrated in art, poetry and song. More recently, media interest has focused public attention on the food we eat, and its influence on physical health and mental well-being. However, it is only in the past couple of decades that social scientists and social psychologists in particular have paid significant attention to the important topic of food. The Social Psychology of Food reviews this research from the perspective of social psychology." "Key issues are addressed, such as the role of various factors in food choice, the process of dietary change, the role of food in weight control and disorders of eating, stress and eating, and food and self-presentation. Social psychological concepts are used as ways of explaining and understanding each of these domains of food research. The selective and in-depth coverage of the book is designed to demonstrate what social psychology has contributed to the field, and to provide an essential text for students and researchers in psychology and trainee professionals in health."--BOOK JACKET.<br/>Format: Books<br/>Food for thought / editor: Justin Healey.ent://SD_ILS/0/SD_ILS:163702024-05-08T15:34:46Z2024-05-08T15:34:46Zby Healey, Justin.<br/>Call Number 641.3 FOO<br/>Publication Date 2002<br/>Format: Books<br/>The social psychology of food / Mark Conner and Christopher J. Armitage.ent://SD_ILS/0/SD_ILS:176712024-05-08T15:34:46Z2024-05-08T15:34:46Zby Conner, Mark, 1962-<br/>Call Number 641.3 CON<br/>Publication Date 2002<br/>Summary "Food is central to the lives of all, and has for centuries been celebrated in art, poetry and song. More recently, media interest has focused public attention on the food we eat, and its influence on physical health and mental well-being. However, it is only in the past couple of decades that social scientists and social psychologists in particular have paid significant attention to the important topic of food. The Social Psychology of Food reviews this research from the perspective of social psychology.". "Key issues are addressed, such as the role of various factors in food choice, the process of dietary change, the role of food in weight control and disorders of eating, stress and eating, and food and self-presentation. Social psychological concepts are used as ways of explaining and understanding each of these domains of food research. The selective and in-depth coverage of the book is designed to demonstrate what social psychology has contributed to the field, and to provide an essential text for students and researchers in psychology and trainee professionals in health."--BOOK JACKET.<br/>Format: Books<br/>A cook's tour : in search of the perfect meal / Anthony Bourdain.ent://SD_ILS/0/SD_ILS:174272024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bourdain, Anthony.<br/>Call Number 641.013 BOU<br/>Publication Date 2001<br/>Format: Books<br/>Is there a nutmeg in the house? / Elizabeth David ; compiled by Jill Norman.ent://SD_ILS/0/SD_ILS:2702262024-05-08T15:34:46Z2024-05-08T15:34:46Zby David, Elizabeth, 1913-1992.<br/>Call Number ARC 641.3 DAV<br/>Publication Date 2001 2000<br/>Format: Books<br/>The cook's guide to Asian ingredients : a fully illustrated encyclopedia of the Far Eastern kitchen / Sallie Morris & Deh-Ta Hsiung.ent://SD_ILS/0/SD_ILS:159552024-05-08T15:34:46Z2024-05-08T15:34:46Zby Morris, Sallie.<br/>Call Number 641.595 MOR<br/>Publication Date 2000<br/>Format: Books<br/>Food : the flip side! the shopper's guide to healthy food choices / Carolyn Hines and Robyn Perlstein.ent://SD_ILS/0/SD_ILS:1570462024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hines, Carolyn.<br/>Call Number 613.2 HIN<br/>Publication Date 2000<br/>Format: Books<br/>The man who ate everything : and other gastronomic feats, disputes, pleasurable pursuits / Jeffrey Steingarten.ent://SD_ILS/0/SD_ILS:227722024-05-08T15:34:46Z2024-05-08T15:34:46Zby Steingarten, Jeffrey.<br/>Call Number 641.3 STE<br/>Publication Date 1999 1997<br/>Format: Books<br/>Foundations of food preparation / Jeanne Himick Freeland-Graves, Gladys C. Peckham.ent://SD_ILS/0/SD_ILS:132222024-05-08T15:34:46Z2024-05-08T15:34:46Zby Freeland-Graves, Jeanne H.<br/>Call Number 641 PEC<br/>Publication Date 1996<br/>Format: Books<br/>Introductory foods / Marion Bennion.ent://SD_ILS/0/SD_ILS:131342024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bennion, Marion, 1925-<br/>Call Number 641.3 BEN<br/>Publication Date 1995<br/>Format: Books<br/>What food is that? : and how healthy is it? / Jo Rogers.ent://SD_ILS/0/SD_ILS:96682024-05-08T15:34:46Z2024-05-08T15:34:46Zby Rogers, Josephine F. (Josephine Frances)<br/>Call Number 641.3 ROG<br/>Publication Date 1995<br/>Format: Books<br/>The book of food : a cook's guide to over 1000 exotic and everyday ingredients / Frances Bissell.ent://SD_ILS/0/SD_ILS:105792024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bissell, Frances.<br/>Call Number 641.3 BIS<br/>Publication Date 1994<br/>Format: Books<br/>Controlling and analyzing costs in foodservice operations / James Keiser, Frederick DeMiccoent://SD_ILS/0/SD_ILS:2682024-05-08T15:34:46Z2024-05-08T15:34:46Zby Keiser, James, 1928-<br/>Call Number 647.950681 KEI<br/>Publication Date 1993<br/>Format: Books<br/>The enjoyment of food : The best of Jane Grigson / Jane Grigson; compiled by Roy Fullickent://SD_ILS/0/SD_ILS:8422024-05-08T15:34:46Z2024-05-08T15:34:46Zby Grigson, Jane<br/>Call Number 641.5 GRI<br/>Publication Date 1992<br/>Format: Books<br/>Technology studies: Focus on food Book one / John Finnent://SD_ILS/0/SD_ILS:31292024-05-08T15:34:46Z2024-05-08T15:34:46Zby Finn, John<br/>Call Number 641.5 FIN<br/>Publication Date 1992<br/>Format: Books<br/>The wellness encyclopedia of food and nutrition : how to buy, store, and prepare every fresh food / by Sheldon Margen and the editors of the University of California at Berkeley Wellness letter.ent://SD_ILS/0/SD_ILS:48892024-05-08T15:34:46Z2024-05-08T15:34:46Zby Margen, Sheldon<br/>Call Number 613.2 MAR<br/>Publication Date 1992<br/>Format: Books<br/>Food : questions & answers / Mark Wahlqvist, David Briggs.ent://SD_ILS/0/SD_ILS:290082024-05-08T15:34:46Z2024-05-08T15:34:46Zby Wahlqvist, Mark L.<br/>Call Number ARC 641.1 WAH<br/>Publication Date 1991<br/>Format: Books<br/>Comprehensive cookery / Victoria Isaac, Dorothy Smithent://SD_ILS/0/SD_ILS:4422024-05-08T15:34:46Z2024-05-08T15:34:46Zby Isaac, Victoria<br/>Call Number 641 ISA<br/>Publication Date 1991<br/>Format: Books<br/>The kitchen book The cook book / Nicolas Freeling; illustrated by John Lawrenceent://SD_ILS/0/SD_ILS:10572024-05-08T15:34:46Z2024-05-08T15:34:46Zby Freeling, Nicolas<br/>Call Number 641.5 FRE<br/>Publication Date 1991<br/>Format: Books<br/>Sophie Grigson's ingredients book / Sophie Grigson; photography by Jess Koppelent://SD_ILS/0/SD_ILS:52382024-05-08T15:34:46Z2024-05-08T15:34:46Zby Grigson, Sophie.<br/>Call Number 641.3 GRI<br/>Publication Date 1991<br/>Format: Books<br/>Les Routiers cookbook / foreword by Raymond Blane.ent://SD_ILS/0/SD_ILS:292062024-05-08T15:34:46Z2024-05-08T15:34:46Zby Blanc, Raymond.<br/>Call Number ARC 641.5 LES<br/>Publication Date 1990<br/>Format: Books<br/>What food is that? : and how healthy is it?ent://SD_ILS/0/SD_ILS:53182024-05-08T15:34:46Z2024-05-08T15:34:46Zby Rogers, Josephine F. (Josephine Frances)<br/>Call Number 641.3 ROG<br/>Publication Date 1990<br/>Format: Books<br/>A feast of Floyd / Keith Floyd.ent://SD_ILS/0/SD_ILS:1288632024-05-08T15:34:46Z2024-05-08T15:34:46Zby Floyd, Keith.<br/>Call Number ARC ADV 641.5 FLO<br/>Publication Date 1989<br/>Format: Books<br/>Food : selected topics / E.N. Ramsden.ent://SD_ILS/0/SD_ILS:153782024-05-08T15:34:46Z2024-05-08T15:34:46Zby Ramsden, E N.<br/>Call Number 641.3 RAM<br/>Publication Date 1988<br/>Format: Books<br/>On fasting and feasting : a personal collection of favourite writings on food and eating illustrated by Susan Alcantarillaent://SD_ILS/0/SD_ILS:14922024-05-08T15:34:46Z2024-05-08T15:34:46Zby Davidson, Alan, 1924-<br/>Call Number 641.3 DAV<br/>Publication Date 1988<br/>Format: Books<br/>Principles of food preparation : a laboratory manual / Jeanne Himich Freeland-Gravesent://SD_ILS/0/SD_ILS:2652024-05-08T15:34:46Z2024-05-08T15:34:46Zby Freeland-Graves, Jeanne H.<br/>Call Number 641.5076 FRE<br/>Publication Date 1987<br/>Format: Books<br/>Foundations of food preparation / Jeanne Himich Freeland-Graves and Gladys C. Peckhament://SD_ILS/0/SD_ILS:2662024-05-08T15:34:46Z2024-05-08T15:34:46Zby Freeland-Graves, Jeanne H.<br/>Call Number 641 PEC<br/>Publication Date 1987<br/>Format: Books<br/>Madhur Jaffrey's cookbook : food for family and friends.ent://SD_ILS/0/SD_ILS:3058192024-05-08T15:34:46Z2024-05-08T15:34:46Zby Jaffrey, Madhur.<br/>Call Number ARC 641.5 JAF<br/>Publication Date 1987<br/>Format: Books<br/>An omelette and a glass of wine / Elizabeth Davident://SD_ILS/0/SD_ILS:8402024-05-08T15:34:46Z2024-05-08T15:34:46Zby David, Elizabeth, 1913-1992<br/>Call Number 641.3 DAV<br/>Publication Date 1986<br/>Format: Books<br/>Food facts : a study of food and nutrition / Delia Clarke; E. Herbertent://SD_ILS/0/SD_ILS:9122024-05-08T15:34:46Z2024-05-08T15:34:46Zby Clarke, Delia<br/>Call Number 641.3 CLA<br/>Publication Date 1986<br/>Format: Books<br/>Food facts : a study of food and nutrition / By Delia Clarke and Elizabeth Herbertent://SD_ILS/0/SD_ILS:13212024-05-08T15:34:46Z2024-05-08T15:34:46Zby Clarke, Delia<br/>Call Number 641.3 CLA<br/>Publication Date 1986<br/>Format: Books<br/>Practical professional gastronomy / by H.L. Cracknell and G. Nobisent://SD_ILS/0/SD_ILS:56682024-05-08T15:34:46Z2024-05-08T15:34:46Zby Cracknell, H. L. (Harry Louis), 1916-<br/>Call Number 641.013 CRA<br/>Publication Date 1985<br/>Format: Books<br/>The Sunday times complete cook book / presented by Arabella Boxer.ent://SD_ILS/0/SD_ILS:1529122024-05-08T15:34:46Z2024-05-08T15:34:46Zby Boxer, Arabella, Lady<br/>Call Number ARC 641.5 SUN<br/>Publication Date 1985<br/>Format: Books<br/>The best of country cooking / Mary Norwak.ent://SD_ILS/0/SD_ILS:2732972024-05-08T15:34:46Z2024-05-08T15:34:46Zby Norwak, Mary, 1929-<br/>Call Number ARC 641.5 NOR<br/>Publication Date 1985 1979<br/>Format: Books<br/>Lady Maclean's Second helpings and more diplomatic dishes.ent://SD_ILS/0/SD_ILS:2115122024-05-08T15:34:46Z2024-05-08T15:34:46Zby Maclean, Veronica Lady<br/>Call Number ARC 641.5 MAC<br/>Publication Date 1984<br/>Format: Books<br/>The book of ingredients / photographed by P. Dowell; written by A. Bailey, E.L. Ortiz and H. Radeckaent://SD_ILS/0/SD_ILS:57012024-05-08T15:34:46Z2024-05-08T15:34:46Zby Bailey, Adrian<br/>Call Number 641.3 BAI<br/>Publication Date 1983<br/>Format: Books<br/>Eat the grapes downward : an uninhibited romp through the surprising world of food / Vernon Pizer.ent://SD_ILS/0/SD_ILS:2124292024-05-08T15:34:46Z2024-05-08T15:34:46Zby Pizer, Vernon, 1918-<br/>Call Number ARC 641.013 PIZ<br/>Publication Date 1983<br/>Summary Presents fact, fiction, myths, and anecdotes from many places and time periods--all concerning food.<br/>Format: Books<br/>Good food from Farthinghoe / Nicola Cox ; with line illustrations by David Green.ent://SD_ILS/0/SD_ILS:1288452024-05-08T15:34:46Z2024-05-08T15:34:46Zby Cox, Nicola.<br/>Call Number ARC 641.5 COX<br/>Publication Date 1981<br/>Format: Books<br/>Commodities for caterers / [by] E. Lingard and J. Sizer.ent://SD_ILS/0/SD_ILS:198072024-05-08T15:34:46Z2024-05-08T15:34:46Zby Lingard, E.<br/>Call Number 641.3 LIN<br/>Publication Date 1980<br/>Format: Books<br/>The book of ingredients / photographed by P. Dowell; written by A. Bailey, E.L. Ortiz and H. Radeckaent://SD_ILS/0/SD_ILS:32152024-05-08T15:34:46Z2024-05-08T15:34:46Zby Dowell, Philip<br/>Call Number 641.3 BAI<br/>Publication Date 1980<br/>Format: Books<br/>The book of ingredients / photographed by Philip Dowell; written by Adrian Bailey, Elisabeth Lambert Ortiz and Helen Radeckaent://SD_ILS/0/SD_ILS:32212024-05-08T15:34:46Z2024-05-08T15:34:46Zby Dowell, Philip<br/>Call Number 641.3 BAI<br/>Publication Date 1980<br/>Format: Books<br/>Future cook : a taste of things to comeent://SD_ILS/0/SD_ILS:40162024-05-08T15:34:46Z2024-05-08T15:34:46Zby Tudge, Colin<br/>Call Number 641.5 TUD<br/>Publication Date 1980<br/>Format: Books<br/>Rietz master food guide / edited by Norman W. Desrosierent://SD_ILS/0/SD_ILS:45472024-05-08T15:34:46Z2024-05-08T15:34:46Zby Rietz, Carl A.<br/>Call Number ARC 641.5 RIE<br/>Publication Date 1978<br/>Format: Books<br/>Meal management / F. Kinder and N.R. Greenent://SD_ILS/0/SD_ILS:2692024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kinder, Faye<br/>Call Number 641.3 KIN<br/>Publication Date 1978<br/>Format: Books<br/>Foodmanshipent://SD_ILS/0/SD_ILS:47332024-05-08T15:34:46Z2024-05-08T15:34:46Zby Charles, Robert<br/>Call Number 641.3 CHA<br/>Publication Date 1977<br/>Format: Books<br/>Food : the gift of Osiris / William J. Darby, Paul Ghalioungui, Louis Grivetti. Vol.2.ent://SD_ILS/0/SD_ILS:297422024-05-08T15:34:46Z2024-05-08T15:34:46Zby Darby, William Jefferson<br/>Call Number ARC 394.10932 DAR<br/>Publication Date 1976<br/>Format: Books<br/>Supercookery! / [edited by Isabel Moore].ent://SD_ILS/0/SD_ILS:2733702024-05-08T15:34:46Z2024-05-08T15:34:46Zby Moore, Isabel.<br/>Call Number ARC STA 641.5 SUP<br/>Publication Date 1976<br/>Format: Books<br/>Career girl's cook book / [by] Helen O'Leary ; illustrated by Peter Davis.ent://SD_ILS/0/SD_ILS:2703842024-05-08T15:34:46Z2024-05-08T15:34:46Zby O'Leary, Helen<br/>Call Number ARC 641.55 OLE<br/>Publication Date 1976<br/>Format: Books<br/>Let's talk about food : answers to your questions about food and nutrition / edited by Philip L. White and Nancy Selvey.ent://SD_ILS/0/SD_ILS:293912024-05-08T15:34:46Z2024-05-08T15:34:46Zby White, Philip L. (Philip Louis), 1922-<br/>Call Number ARC 641.1 LET<br/>Publication Date 1974<br/>Format: Books<br/>The world atlas of food : a gourmet's guide to the great regional dishes of the world / contributing editor Jane Grigsonent://SD_ILS/0/SD_ILS:285692024-05-08T15:34:46Z2024-05-08T15:34:46Zby Grigson, Jane<br/>Call Number ARC 641.5 WOR<br/>Publication Date 1974<br/>Format: Books<br/>The world atlas of food : a gourmet's guide to the great regional dishes of the world / contributing editor Jane Grigsonent://SD_ILS/0/SD_ILS:40102024-05-08T15:34:46Z2024-05-08T15:34:46Zby Grigson, Jane<br/>Call Number 641.5 WOR<br/>Publication Date 1974<br/>Format: Books<br/>Controlling and analyzing costs in food service operations / James Keiser, Elmer Kallio.ent://SD_ILS/0/SD_ILS:102142024-05-08T15:34:46Z2024-05-08T15:34:46Zby Keiser, James, 1928-<br/>Call Number 647.950681 KEI<br/>Publication Date 1974<br/>Format: Books<br/>The value of food / [by] Patty Fisher and Arnold E. Bender.ent://SD_ILS/0/SD_ILS:238452024-05-08T15:34:46Z2024-05-08T15:34:46Zby Fisher, Patty.<br/>Call Number ARC 641.1 FIS<br/>Publication Date 1970 1969<br/>Format: Books<br/>Introductory foodsent://SD_ILS/0/SD_ILS:57042024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hughes, Osee<br/>Call Number 641.3 HUG<br/>Publication Date 1970<br/>Format: Books<br/>Understanding food / Lendal H. Kotschevar, Margaret McWilliams.ent://SD_ILS/0/SD_ILS:99992024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kotschevar, Lendal Henry, 1908-<br/>Call Number ARC 641.3 KOT<br/>Publication Date 1969<br/>Format: Books<br/>Experiences with foodsent://SD_ILS/0/SD_ILS:57072024-05-08T15:34:46Z2024-05-08T15:34:46Zby Pollard, L. Belle<br/>Call Number 641.3 POL<br/>Publication Date 1968<br/>Format: Books<br/>Hutchinson's food and the principles of dietetics / revised by V. H. Mottram and George Graham.ent://SD_ILS/0/SD_ILS:238662024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hutchison, Robert, 1871-<br/>Call Number ARC 613.2 HUT<br/>Publication Date 1956<br/>Format: Books<br/>A book of food / by P. Morton Shand.ent://SD_ILS/0/SD_ILS:292932024-05-08T15:34:46Z2024-05-08T15:34:46Zby Shand, P. Morton (Philip Morton), 1888-<br/>Call Number ARC 641.013 SHA<br/>Publication Date 1927<br/>Format: Books<br/>A book of food / by P. Morton Shand.ent://SD_ILS/0/SD_ILS:3089792024-05-08T15:34:46Z2024-05-08T15:34:46Zby Shand, P. Morton (Philip Morton), 1888-<br/>Call Number ARC 641.013 SHA<br/>Publication Date 1927<br/>Format: Books<br/>The encyclopedia of foodent://SD_ILS/0/SD_ILS:69182024-05-08T15:34:46Z2024-05-08T15:34:46Zby Ward, Artemas<br/>Call Number ARC KLI 641.03 WAR<br/>Publication Date 1923<br/>Format: Books<br/>Food and feeding / by Sir Henry Thompson.ent://SD_ILS/0/SD_ILS:69212024-05-08T15:34:46Z2024-05-08T15:34:46Zby Thompson, Henry, Sir, 1820-1904.<br/>Call Number ARC KLI 641.3 THO<br/>Publication Date 1901<br/>Format: Books<br/>Food and feeding / by Sir Henry Thompson.ent://SD_ILS/0/SD_ILS:2803472024-05-08T15:34:46Z2024-05-08T15:34:46Zby Thompson, Henry, Sir, 1820-1904<br/>Call Number ARC 641.013 THO<br/>Publication Date 1891<br/>Format: Books<br/>Foods / by Edward Smith.ent://SD_ILS/0/SD_ILS:2808932024-05-08T15:34:46Z2024-05-08T15:34:46Zby Smith, Edward, 1818?-1874<br/>Call Number ARC 641.1 SMI<br/>Publication Date 1877<br/>Format: Books<br/>Domestic science manual : a guide for studentsent://SD_ILS/0/SD_ILS:56642024-05-08T15:34:46Z2024-05-08T15:34:46Zby Connell, Elizabeth J.<br/>Call Number 640.752 DOM<br/>Format: Books<br/>Food, nutrition and people / Elaine Grant, Pauline Fraserent://SD_ILS/0/SD_ILS:29172024-05-08T15:34:46Z2024-05-08T15:34:46Zby Grant, Elaine<br/>Call Number 641.3 GRA<br/>Format: Books<br/>Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.ent://SD_ILS/0/SD_ILS:1529522024-05-08T15:34:46Z2024-05-08T15:34:46Zby Foskett, David, 1951-<br/>Call Number 647.95 FOS<br/>Publication Date 2007<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/fy0805/2008270701.html">http://www.loc.gov/catdir/toc/fy0805/2008270701.html</a><br/>Hunger / Terry Durack.ent://SD_ILS/0/SD_ILS:154482024-05-08T15:34:46Z2024-05-08T15:34:46Zby Durack, Terry.<br/>Call Number 641.013 DUR<br/>Publication Date 2000<br/>Format: Books<br/>Feminist food studies : intersectional perspectives / edited by Barbara Parker [and 3 others].ent://SD_ILS/0/SD_ILS:2953742024-05-08T15:34:46Z2024-05-08T15:34:46Zby Parker, Barbara, 1970-, editor.<br/>Call Number 641.3 FEM<br/>Publication Date 2019<br/>Summary "Feminist Food Studies: Intersectional Perspectives is the first edited volume to bring intersectionality to bear on scholarship within the field of feminist food studies. The contributions offer interdisciplinary and varied theoretical, methodological, and topical engagements with intersectionality, thereby advancing the book's central premise: that critical feminist social theory is indispensable to changing the social and structural inequities that shape and are shaped by food. By building on the work of feminist food scholars, this volume not only expands feminist food studies as an important field of study in its own right, but it also calls on food studies scholars to tend to the ways that intersections of oppression and privilege impact their research and scholarship."--Provided by publisher.<br/>Format: Books<br/>Decoding food additives : a comprehensive guide to food additive codes and food labelling / Geoffrey Skurray.ent://SD_ILS/0/SD_ILS:233982024-05-08T15:34:46Z2024-05-08T15:34:46Zby Skurray, Geoffrey.<br/>Call Number 664.060994 SKU<br/>Publication Date 2006<br/>Format: Books<br/>Food and culture : a reader / edited by Carole Counihan and Penny Van Esterik.ent://SD_ILS/0/SD_ILS:228652024-05-08T15:34:46Z2024-05-08T15:34:46Zby Van Esterik, Penny.<br/>Call Number 641.3 FOO<br/>Publication Date 1997<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0651/96046430-d.html">http://www.loc.gov/catdir/enhancements/fy0651/96046430-d.html</a><br/>Profitable food & beverage management / Richard Kotas and Chandana Jayawardenaent://SD_ILS/0/SD_ILS:14482024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kotas, Richard<br/>Call Number 647.95 KOT<br/>Publication Date 1994<br/>Format: Books<br/>A history of food Histoire naturelle & morale de la nourriture English / Maguelonne Toussaint-Samat; translated from the French by Anthea Bellent://SD_ILS/0/SD_ILS:23982024-05-08T15:34:46Z2024-05-08T15:34:46Zby Toussaint-Samat, Maguelonne, 1926-<br/>Call Number 641.3009 TOU<br/>Publication Date 1993 1992<br/>Format: Books<br/>Water activity and food / John A. Troller [and] J.H.B. Christianent://SD_ILS/0/SD_ILS:5672024-05-08T15:34:46Z2024-05-08T15:34:46Zby Troller, John A<br/>Call Number 664.02 TRO<br/>Publication Date 1978<br/>Format: Books<br/>The language of food : a linguist reads the menu / Dan Jurafsky.ent://SD_ILS/0/SD_ILS:3060862024-05-08T15:34:46Z2024-05-08T15:34:46Zby Jurafsky, Dan, 1962-, author.<br/>Call Number 641.32009 JUR<br/>Publication Date 2014<br/>Format: Books<br/>Food : the history of taste / edited by Paul Freedman.ent://SD_ILS/0/SD_ILS:251832024-05-08T15:34:46Z2024-05-08T15:34:46Zby Freedman, Paul H., 1949-<br/>Call Number 641.309 FOO<br/>Publication Date 2007<br/>Summary "[This book] is the first to apply the discoveries of food historians to the romantic appeal of food. Here are the accomplishments of civilizations, from prehistory to the present day, to the pleasures of dining ? ingredients, preparation and presentation."--Publisher website.<br/>Format: Books<br/>Contents page <a href="http://www.thameshudson.co.uk/en/1/foodcontents.mxs?3089edc4f49430192d0c496ff6104def">http://www.thameshudson.co.uk/en/1/foodcontents.mxs?3089edc4f49430192d0c496ff6104def</a><br/>HACCP 123 / by Fisher, Kidd & Associates.ent://SD_ILS/0/SD_ILS:121362024-05-08T15:34:46Z2024-05-08T15:34:46Zby Fisher, Kidd & Associates.<br/>Call Number 363.1926 HAC<br/>Publication Date 1997<br/>Format: Books<br/>Food : a 20th-century anthology / edited by Clarissa Dickson Wright.ent://SD_ILS/0/SD_ILS:154352024-05-08T15:34:46Z2024-05-08T15:34:46Zby Dickson Wright, Clarissa.<br/>Call Number 641.3 FOO<br/>Publication Date 1999<br/>Format: Books<br/>Be my guest / Priya Basil.ent://SD_ILS/0/SD_ILS:2922012024-05-08T15:34:46Z2024-05-08T15:34:46Zby Basil, Priya, 1977-, author.<br/>Call Number 394.12 PRI<br/>Publication Date 2019<br/>Summary A meditation on the meaning and limits of hospitality today, from the shortlisted author of the Commonwealth Writers' Prize. The dinner table, among friends, is where the best conversations take place - talk about the world, religion, politics, culture and cooking. In the same way, Be My Guest is a conversation about all those things, mediated through the sharing of food. We live in a world where some have too much and others not enough, where immigrants and refugees are both welcomed and vilified, and where most of us spend less and less time cooking and eating together. Priya Basil invites us to explore the meaning and limits of hospitality today, and in doing so makes a passionate plea for a kinder, more welcoming realisation that we have more in common than divides us.<br/>Format: Books<br/>The food history reader : primary sources / edited by Ken Albala.ent://SD_ILS/0/SD_ILS:2737042024-05-08T15:34:46Z2024-05-08T15:34:46Zby Albala, Ken, 1964-, editor of compilation.<br/>Call Number 641.3009 FOO<br/>Publication Date 2014<br/>Summary With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.<br/>Format: Books<br/>Women on food / Charlotte Druckman + 115 writers, chefs, critics, television stars, and eaters.ent://SD_ILS/0/SD_ILS:2919362024-05-08T15:34:46Z2024-05-08T15:34:46Zby Druckman, Charlotte, author.<br/>Call Number 641.3 DRU<br/>Publication Date 2019<br/>Summary Women on Food unites the radical, diverging female voices of the food industry in this urgent, moving, and often humorous collection of essays, interviews, questionnaires, illustrations, quotes, and ephemera.<br/>Format: Books<br/>A sociology of food and nutrition : the social appetite / edited by John Germov, Lauren Williams.ent://SD_ILS/0/SD_ILS:2733712024-05-08T15:34:46Z2024-05-08T15:34:46Zby Germov, John, editor.<br/>Call Number 394.12 SOC<br/>Publication Date 2017<br/>Summary Description: A Sociology of Food and Nutrition: The Social Appetite examines explores the socio-cultural, political, economic and philosophical facts influencing food production, distribution and consumption. This interdisciplinary text encourages students to question, reflect and apply their understanding of health and nutrition.The fourth edition explores current trends in the sociological study of food including alcohol consumption and production, world hunger and food labelling. Features: New chapters reflecting current trends: Chapter 3: Food Insecurity in Australian Households: From Charity to Entitlement Chapter 6: Food Labelling: An Information Battlefield Chapter 7: 'Cheaper and More Plentiful than in England': A History of Australian Food Chapter 12: A Historical Sociology of Wine Chapter 13: The Social Appetite for Alcohol,The expert author team systematically covers a wide range of topics prevalent in food and nutrition.The most comprehensive and up-to-date discussion of food and nutrition on the market.<br/>Format: Books<br/>Grape, olive, pig : deep travels through Spain's food culture / by Matt Goulding ; edited by Nathan Thornburgh ; designed by Doulgas Hughmanick ; foreword by Anthony Bourdain.ent://SD_ILS/0/SD_ILS:2732642024-05-08T15:34:46Z2024-05-08T15:34:46Zby Goulding, Matt, author.<br/>Call Number 394.120946 GOU<br/>Publication Date 2017 2016<br/>Summary Grape, Olive, Pig is a deeply personal exploration of Spain, a country where eating and living are inextricably linked. Crafted in the style of the acclaimed Rice, Noodle, Fish (which explored Japan), this magnificent gastronomic travel companion takes readers through the key regions of Spain as they've never seen them before.<br/>Format: Books<br/>Hungry planet : what the world eats / photographed by Peter Menzel ; written by Faith D'Aluisio.ent://SD_ILS/0/SD_ILS:247112024-05-08T15:34:46Z2024-05-08T15:34:46Zby D'Aluisio, Faith, 1957-<br/>Call Number 641.3 DAL<br/>Publication Date 2005<br/>Summary "A photographic collection exploring what the world eats featuring portraits of thirty families from twenty-four countries surrounded by a week's worth of food"--Provided by publisher.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0512/2005013455.html">http://www.loc.gov/catdir/toc/ecip0512/2005013455.html</a><br/>Food nations : selling taste in consumer societies / edited by Warren Belasco and Philip Scranton.ent://SD_ILS/0/SD_ILS:228752024-05-08T15:34:46Z2024-05-08T15:34:46Zby Belasco, Warren James.<br/>Call Number 641.3 FOO<br/>Publication Date 2002<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/enhancements/fy0651/2001019497-d.html">http://www.loc.gov/catdir/enhancements/fy0651/2001019497-d.html</a><br/>Eating to extinction : the world's rarest foods and why we need to save them / Dan Saladino.ent://SD_ILS/0/SD_ILS:2990342024-05-08T15:34:46Z2024-05-08T15:34:46Zby Saladino, Dan, 1970-, author.<br/>Call Number 338.19 SAL<br/>Publication Date 2021<br/>Summary A captivating and urgent exploration of some of the world's most endangered foods, Eating to Extinction is a thrilling journey through the history of humankind's relationship with food, which reveals a world at a crisis point. 'Inspiring and urgent' Bee Wilson 'We all need to pay more attention to what we are (and are no longer) eating. Dan Saladino inspires us to believe that turning the tide is still possible.' Yotam Ottolenghi Eating to Extinction is an astonishing journey through the past, present and future of food, a love letter to the diversity of global food cultures, and a work of great urgency and hope. From a tiny crimson pear in the west of England to great chunks of fermented sheep meat in the Faroe Islands to an exploding corn in Mexico that might just hold the key to the future of food - these are just some of the thousands of foods around the world today that are at risk of being lost for ever. In this captivating and wide-ranging book, Dan Saladino spans the globe to uncover the stories of these foods. He meets the pioneering farmers, scientists, cooks, food producers and indigenous communities who are preserving food traditions and fighting for change. All human history is woven through these stories, from the first great migrations to the slave trade to the refugee crisis today. But Eating to Extinction is about so much more than preserving the past. Eating to Extinction reveals a world at a crisis point- the future of our planet depends on reclaiming genetic biodiversity before it is too late. 'I love this book... I wish the whole world could read it' Raymond Blanc.<br/>Format: Books<br/>Much depends on dinner : since Eve ate apples / Margaret Visser.ent://SD_ILS/0/SD_ILS:2842032024-05-08T15:34:46Z2024-05-08T15:34:46Zby Visser, Margaret, author.<br/>Call Number 394.12 VIS<br/>Publication Date 2008 1986<br/>Summary This book describes the history, myths, and business, scientific, and agricultural aspects of corn, salt, butter, chicken, rice, lettuce, olive oil, lemon juice, and ice cream.<br/>Format: Books<br/>Food in the ancient world / John Wilkins and Shaun Hill.ent://SD_ILS/0/SD_ILS:223652024-05-08T15:34:46Z2024-05-08T15:34:46Zby Wilkins, John, 1954-<br/>Call Number 641.3009 WIL<br/>Publication Date 2005<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip0513/2005013069.html">http://www.loc.gov/catdir/toc/ecip0513/2005013069.html</a><br/>The theory of catering / Ronald Kinton, Victor Ceserani, David Foskett.ent://SD_ILS/0/SD_ILS:158502024-05-08T15:34:46Z2024-05-08T15:34:46Zby Kinton, Ronald.<br/>Call Number 647.95 KIN<br/>Publication Date 1999<br/>Format: Books<br/>Looking for flavour / Barbara Santich.ent://SD_ILS/0/SD_ILS:112672024-05-08T15:34:46Z2024-05-08T15:34:46Zby Santich, Barbara.<br/>Call Number ARC 641.30994 SAN<br/>Publication Date 1996<br/>Format: Books<br/>Food product development : from concept to the marketplace / edited by Ernst Graf and Israel Sam Saguy.ent://SD_ILS/0/SD_ILS:2795102024-05-08T15:34:46Z2024-05-08T15:34:46Zby Graf, Ernst, 1953-, editor.<br/>Call Number 664.00685 FOO<br/>Publication Date 1991<br/>Format: Books<br/>Management of medical foodservice / Catherine F. Sullivanent://SD_ILS/0/SD_ILS:18262024-05-08T15:34:46Z2024-05-08T15:34:46Zby Sullivan, Catherine F.<br/>Call Number 642.56 SUL<br/>Publication Date 1990<br/>Format: Books<br/>Fast food / edited by Justin Healey.ent://SD_ILS/0/SD_ILS:318972024-05-08T15:34:46Z2024-05-08T15:34:46Zby Healey, Justin.<br/>Call Number 613.2 FAS<br/>Publication Date 2012<br/>Summary This book is a helpful guide to better informed dietary choices, and features detailed advice on the nutritional contents of Australia.s major fast food products, including kilojoule counts, portion sizes and packaging information. What are the healthy alternatives to fast food?<br/>Format: Books<br/>Best food writing 2015 / edited by Holly Hughes.ent://SD_ILS/0/SD_ILS:1579222024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hughes, Holly.<br/>Call Number 641.3 BES<br/>Publication Date 2015<br/>Format: Books<br/>The slow food story : politics and pleasure / Geoff Andrews.ent://SD_ILS/0/SD_ILS:276722024-05-08T15:34:46Z2024-05-08T15:34:46Zby Andrews, Geoff, 1961-<br/>Call Number 641.013 AND<br/>Publication Date 2008<br/>Format: Books<br/>Choosing the right stuff : the official shoppers' guide to food additives and labels, kilojoules and fat content / Food Standards Association Australia New Zealand.ent://SD_ILS/0/SD_ILS:245742024-05-08T15:34:46Z2024-05-08T15:34:46Zby Food Standards Australia New Zealand.<br/>Call Number 664.060994 CHO<br/>Publication Date 2007<br/>Format: Books<br/>ServSafe essentials.ent://SD_ILS/0/SD_ILS:226812024-05-08T15:34:46Z2024-05-08T15:34:46Zby Educational Foundation (National Restaurant Association)<br/>Call Number 363.7296 SER<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/wiley023/2002284482.html">http://www.loc.gov/catdir/toc/wiley023/2002284482.html</a><br/>Fast food nation : what the all-American meal is doing to the world / Eric Schlosser.ent://SD_ILS/0/SD_ILS:310082024-05-08T15:34:46Z2024-05-08T15:34:46Zby Schlosser, Eric.<br/>Call Number 647.95361 SCH<br/>Publication Date 2002<br/>Summary Britain eats more fast food than any other country in Europe. It looks good, tastes good, and it's cheap. But the real cost never appears on the menu. This book tells the story of Britains love's affair with fast food. The author visits the lab that re-created the smell of strawberries ; examines the safety records of abattoirs ; reveals why fries taste so good ; and what really lurks between the sesame buns - and shows how fast food is transforming not only our diets but our world.<br/>Format: Books<br/>Proceedings of the International Congress of Food Science and Technology , [held] August 22nd-27th 1966 / edited by D.J. Tilgner and A. Borys.ent://SD_ILS/0/SD_ILS:105762024-05-08T15:34:46Z2024-05-08T15:34:46Zby International Congress of Food Science and Technology (2nd : 1966 : Warsaw, Poland)<br/>Call Number ARC 664 INT<br/>Publication Date 1967<br/>Format: Books<br/>Design and layout of foodservice facilities / John C. Birchfield.ent://SD_ILS/0/SD_ILS:256262024-05-08T15:34:46Z2024-05-08T15:34:46Zby Birchfield, John C.<br/>Call Number 647.95068 BIR<br/>Publication Date 2008<br/>Summary "In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities. Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting and construction - in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance."--BOOK JACKET.<br/>Format: Books<br/>Table of contents only <a href="http://www.loc.gov/catdir/toc/ecip0719/2007021011.html">http://www.loc.gov/catdir/toc/ecip0719/2007021011.html</a><br/>Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.ent://SD_ILS/0/SD_ILS:216002024-05-08T15:34:46Z2024-05-08T15:34:46Zby Katsigris, Costas.<br/>Call Number 647.940682 KAT<br/>Publication Date 2006<br/>Format: Books<br/>Design and layout of foodservice facilities / John C. Birchfield, Raymond T. Sparrowe.ent://SD_ILS/0/SD_ILS:231642024-05-08T15:34:46Z2024-05-08T15:34:46Zby Birchfield, John C.<br/>Call Number 647.95068 BIR<br/>Publication Date 2003<br/>Summary "Design and Layout of Foodservice Facilities, Second Edition is an invaluable resource for hospitality professionals who are planning or who are now involved in foodservice design projects."--BOOK JACKET.<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/wiley021/2002000628.html">http://www.loc.gov/catdir/toc/wiley021/2002000628.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley036/2002000628.html">http://www.loc.gov/catdir/description/wiley036/2002000628.html</a>
Contributor biographical information <a href="http://www.loc.gov/catdir/bios/wiley044/2002000628.html">http://www.loc.gov/catdir/bios/wiley044/2002000628.html</a><br/>Design and equipment for restaurants and foodservice : a management view / Costas Katsigris, Chris Thomas.ent://SD_ILS/0/SD_ILS:137122024-05-08T15:34:46Z2024-05-08T15:34:46Zby Katsigris, Costas.<br/>Call Number 647.950682 KAT<br/>Publication Date 1999<br/>Format: Books<br/>A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.ent://SD_ILS/0/SD_ILS:1530392024-05-08T15:34:46Z2024-05-08T15:34:46Zby Toussaint-Samat, Maguelonne, 1926-<br/>Call Number ARC 641.3009 TOU<br/>Publication Date 1993<br/>Summary CULTURAL STUDIES. "A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." Times Higher Education Supplement. "Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." New York Times.<br/>Format: Books<br/>The food & wine pairing guide [electronic resource] / Katinka van Niekerk, Brian Burke.ent://SD_ILS/0/SD_ILS:336162024-05-08T15:34:46Z2024-05-08T15:34:46Zby van Niekerk, Katinka<br/>Call Number 641.22<br/>Publication Date 2012<br/>Summary A handy reference guide to matching food and wine.<br/>Format: Books<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=850254">Click here to view book</a><br/>Eating between the lines : food & equality in Australia / Rebecca Huntley.ent://SD_ILS/0/SD_ILS:269152024-05-08T15:34:46Z2024-05-08T15:34:46Zby Huntley, Rebecca.<br/>Call Number 641.30994 HUN<br/>Publication Date 2008<br/>Format: Books<br/>Stuffed and starved : markets, powers and the hidden battle for the world food system / Raj Patel.ent://SD_ILS/0/SD_ILS:254322024-05-08T15:34:46Z2024-05-08T15:34:46Zby Patel, Raj<br/>Call Number 338.19 PAT<br/>Publication Date 2007<br/>Summary Here's a book that takes Jamie's Dinners, Supersize Me, mangoes in the Arctic Circle and McFatties, and puts them in a blender to make an intoxicating cocktail. Stuffed and Starved takes us into the supermarket aisles and reveals the stories behind the products in our trolleys, some of them very dark indeed. Raj Patel's definitive account of the global food system ranges across GM crops, history and export issues, rising levels of obesity and other health crises. It's a mad world where we encounter Coca Cola "cosmeceuticals" that promise to improve complexion and breast size, where Nestlé owns Jenny Craig - and Unilever, home of Ben and Jerry's icecream, owns Slimfast. It is also a positive story of resistance in the paddy fields of India, the maize ejidos of Mexico and the Italian Slow Food kitchens, to name but a few. This is a groundbreaking look and the people and products of the New Food Order.<br/>Format: Books Other<br/>From kitchen to market : selling your gourmet food specialty / Stephen F. Hall.ent://SD_ILS/0/SD_ILS:162542024-05-08T15:34:46Z2024-05-08T15:34:46Zby Hall, Stephen F.<br/>Call Number 641.3 HAL<br/>Publication Date 2000<br/>Format: Books<br/>Gourmet to go : a guide to opening and operating a specialty food store / Robert Wemischner, Karen Karp.ent://SD_ILS/0/SD_ILS:1511622024-05-08T15:34:46Z2024-05-08T15:34:46Zby Wemischner, Robert.<br/>Call Number ARC 641.514068 WEM<br/>Publication Date 1998<br/>Summary This full-spectrum guide offers solid direction on every aspect of the retail specialty food industry. Making liberal use of case studies, Robert Wemischner and Karen Karp lead you step by step through each phase of the development and operation of a take-out gourmet store. They help you find the concept that's right for you, write a business plan, and secure the financing you'll need. You'll discover what to look for in choosing your location; how to communicate with designers, builders, and contractors; and the ins and outs of legal structure and complying with government regulations. You'll learn how to select graphic designs, purchase and price merchandise, hire and train employees, set store policies, and manage your cash. You'll also learn how to market and promote your store and build a steady clientele, exceed your customers' expectations for quality and service, use in-store signage and irresistible merchandise displays to increase sales, expand or convert an existing business, and fine-tune your business to promote growth.<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix03/97014628.html">http://www.loc.gov/catdir/toc/onix03/97014628.html</a>
Publisher description <a href="http://www.loc.gov/catdir/description/wiley033/97014628.html">http://www.loc.gov/catdir/description/wiley033/97014628.html</a><br/>The world on a plate : the history and mystery of the food we eat / Loyd Grossman.ent://SD_ILS/0/SD_ILS:1269602024-05-08T15:34:46Z2024-05-08T15:34:46Zby Grossman, Loyd<br/>Call Number 641.3 GRO<br/>Publication Date 1996<br/>Format: Books<br/>