Search Results for gastronomy - Narrowed by: 1:ON-DEMAND

Gastronomy Attractions and Practices in Tourism.

2024-05-18T17:06:26Z

by Yazicioğlu, İrfan.
Call Number 641.013
Publication Date 2023
Summary This book focuses on scientific studies on the place and importance of gastronomy in tourism. The book is a study that includes practices on sustainable gastronomy, the evaluation of local foods for tourism purposes, and the relationship between tourism-gastronomy-accommodation.
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Gastronomy and Urban Space : Changes and Challenges in Geographical Perspective.

2024-05-18T17:06:26Z

by Kowalczyk, Andrzej.
Call Number 641.013
Publication Date 2020
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Why You Eat What You Eat : the Science Behind Our Relationship with Food.

2024-05-18T17:06:26Z

by Herz, Rachel.
Call Number 612.3
Publication Date 2017
Summary "In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food." --Nature.
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Taste as Experience : The Philosophy and Aesthetics of Food.

2024-05-18T17:06:26Z

by Perullo, Nicola.
Call Number XX(280214.1)
Publication Date 2016
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Crumbs from the Round Table : A Feast for Epicures.

2024-05-18T17:06:26Z

by Barber, Joseph.
Call Number 641.01300000000003
Publication Date 2013
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Apician Morsels : Or, Tales of the Table, Kitchen, and Larder.

2024-05-18T17:06:26Z

by Secundus, Dick Humelbergius.
Call Number 641.01300000000003
Publication Date 2013
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American Terroir : Savoring the Flavors of Our Woods, Waters, and Fields.

2024-05-18T17:06:26Z

by Jacobsen, Rowan.
Call Number 641.013
Publication Date 2012
Summary A delicious outgrowth of the slow and local food movements, American Terroir explores many of the North American foods that depend on place for their unique flavor-by a James Beard Award-winning food writer.
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The Physiology of Taste : Or, Transcendental Gastronomy.

2024-05-18T17:06:26Z

by Brillat-Savarin, Jean Anthelme.
Call Number 641.01300000000003
Publication Date 2012
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Kitchen Mysteries : Revealing the Science of Cooking.

2024-05-18T17:06:26Z

by This, Hervé.
Call Number 641.5015
Publication Date 2007
Summary International celebrity and founder of molecular gastronomy Hervé This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a soufflé from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.
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Eat Your Words : The Definitive Dictionary for the Discerning Diner (For Readers of The Flavor Bible and The Modernist Bread Book).

2024-05-18T17:06:26Z

by Convery, Paul.
Call Number 929.60500000000002
Publication Date 2019
Summary Eat Your Words brings to the table a compilation of 6,000 often unusual and unfamiliar terms across twenty-one fact-packed courses, offering the reader a unique feast of learning as well as a fun and flavor-filled dip into the fascinating language of food and eating.
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French Gastronomy and the Magic of Americanism.

2024-05-18T17:06:26Z

by Fantasia, Rick.
Call Number 641.0130944
Publication Date 2018
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In The Devil's Garden : A Sinful History of Forbidden Food.

2024-05-18T17:06:26Z

by Allen, Stewart.
Call Number 641.01309
Publication Date 2013
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Double Entry : How the Merchants of Venice Shaped the Modern World - and How Their Invention Could Make or Break the Planet.

2024-05-18T17:06:26Z

by Gleeson-White, Jane.
Call Number 657
Publication Date 2011
Summary A fascinating exploration of how a simple system used to measure and record wealth spawned a cultural revolution. Prepare to have your idea of accounting changed forever.
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Smart Casual [electronic resource] : The Transformation of Gourmet Restaurant Style in America

2024-05-18T17:06:26Z

by Pearlman, Alison.
Call Number 641.0130973
Publication Date 2013
Summary Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes-it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade-but it's not just us: the critics will be there too, ready to award distinction
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F*ck, That's Delicious : An Annotated Guide to Eating Well.

2024-05-18T17:06:26Z

by Bronson, Action.
Call Number 641.5
Publication Date 2017
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Interpreting Food at Museums and Historic Sites.

2024-05-18T17:06:26Z

by Moon, Michelle.
Call Number 394.12074
Publication Date 2015
Summary Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries - a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.
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American Home Cooking : A Popular History.

2024-05-18T17:06:26Z

by Miller, Tim.
Call Number 394.120973
Publication Date 2017
Summary Tim Miller takes us on a fascinating tour of home cooking and eating in America - where it's been and where it's going - as well as a vivid accounting of our stubborn unwillingness to give it up all together in the face of easy, processed, and prepared meals.
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The Food Snob's Dictionary : An Essential Lexicon of Gastronomical Knowledge.

2024-05-18T17:06:26Z

by Kamp, David.
Call Number 641.50300000000004
Publication Date 2009
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Beyond Sustenance : An Exploration of Food and Drink Culture in Ireland.

2024-05-18T17:06:26Z

by Murphy, Brian.
Call Number 394.12
Publication Date 2022
Summary The book examines the products we associate with gastronomy in Ireland and the uniquely Irish places in which they are consumed. Places considered include the Irish pub, the traditional Irish butcher shop and the Irish whiskey distillery.
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We Are What We Eat : A Slow Food Manifesto.

2024-05-18T17:06:26Z

by Waters, Alice.
Call Number 641.013
Publication Date 2021
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Modern Gastronomy [electronic resource] : A to Z

2024-05-18T17:06:26Z

by Adria, Ferran.
Call Number XX(150666.1)
Publication Date 2009
Summary Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine's Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food's preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià's culinary knowledge into a practical handbook that will mor
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Gastronomy and Local Development : The Quality of Products, Places and Experiences.

2024-05-18T17:06:26Z

by Bellini, Nicola.
Call Number 641.013
Publication Date 2018
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Eating with Peter : A Gastronomic Journey.

2024-05-18T17:06:26Z

by Buckley, Susan Washburn.
Call Number 641.013
Publication Date 2018
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Balzac's Omelette : A Delicious Tour of French Food and Culture with Honore'de Balzac.

2024-05-18T17:06:26Z

by Muhlstein, Anka.
Call Number 843.7
Publication Date 2011
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Insatiable : Tales from a Life of Delicious Excess.

2024-05-18T17:06:26Z

by Greene, Gael.
Call Number 641.092 B
Publication Date 2007
Summary Combining the mouth-watering memoir of Gael Greene's decades as food critic for New York magazine with her intimate revelations of bedding the likes of Elvis, Clint Eastwood and Burt Reynolds, this is a feast for the senses and an aphrodisiac for the soul.
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Eating Peru : A Gastronomic Journey.

2024-05-18T17:06:26Z

by Bradley, Robert C.
Call Number XX(308891.1)
Publication Date 2023
Summary This delightful book is the product of twenty-five years of exquisite digressions from what Bradley might call his "real job"--the culmination of decades of personal discoveries about the food of Peru and the history that led to its current culinary florescence.
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Southern Provisions [electronic resource] : The Creation and Revival of a Cuisine

2024-05-18T17:06:26Z

by Shields, David S.
Call Number 641.5975
Publication Date 2015
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The Pleasures and Horrors of Eating : The Cultural History of Eating in Anglophone Literature.

2024-05-18T17:06:26Z

by Gymnich, Marion.
Call Number 820.93564
Publication Date 2010
Summary Browsing through books and TV channels we find people pre-occupied with eating, cooking and competing with chefs. Eating and food in today's media have become a form of entertainment and art. A survey of literary history and culture shows to what extent eating used to be closely related to all areas of human life, to religion, eroticism and even to death. In this volume, early modern ideas of feasting, banqueting and culinary pleasures are juxtaposed with post-18th- and 19th-century concepts in which the intake of food is increasingly subjected to moral, theological and economic reservations. In a wide range of essays, various images, rhetorics and poetics of plenty are not only contrasted with the horrors of gluttony, they are also seen in the context of modern phenomena such as the anorexic body or the gourmandizing bête humaine. It is this vexing binary approach to eating and food which this volume traces within a wide chronological framework and which is at the core not only of literature, art and film, but also of a flourishing popular culture.   Reihe Representations & Reflections Studies in Anglophone Literatures and Cultures - Band 001.
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Bella Figura : How to Live, Love and Eat the Italian Way.

2024-05-18T17:06:26Z

by Mohammadi, Kamin.
Call Number 945.092
Publication Date 2018
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Eat History : Food and Drink in Australia and Beyond.

2024-05-18T17:06:26Z

by Eriksson, Sofia.
Call Number 306.4
Publication Date 2013
Summary Eat History offers fascinating new insights into the emerging field of gastronomic studies and its intersection with cultural history, and includes the writing of nine leading historians on topics ranging from vodka to patty cakes. Though primarily focused on Australia, the transnational nature of many of the essays widens the scope to include Russia and the British Empire, as well as Italy. With its engaging and entertaining tone, the volume will prove to be of interest not only to research...
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The Art of Dining in Medieval Byzantium.

2024-05-18T17:06:26Z

by Frentrop, Lara.
Call Number 394.1209495
Publication Date 2023
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The Yelp : A Heartbreak in Reviews.

2024-05-18T17:06:26Z

by Compton, Chase.
Call Number 306.7662092 B
Publication Date 2016
Summary Entertaining and touching--a vibrant memoir for anyone who's had a broken heart. When Chase Compton met the love of his life at a dirty dive bar on Manhattan's Lower East Side, he had no idea how far from comfort the relationship would take him. Their story played out at every chic restaurant, caf#65533;, and bar in downtown New York City. Ravenous hunger, it seemed, was their mutual attraction to one another--until suddenly the appetite was spoiled, and Chase was left to pick up the pieces of a romance gone wrong. Left high, dry, and starving for affection (and cheeseburgers), Chase turned to an unlikely audience in a moment of desperation: Yelp.com. Detailed in the Yelp reviews is the story of how to survive a broken heart. Every meal and cocktail shared is a reminder of times spent with the ever elusive "Him." In recounting the bites devoured and the drunken fits of passion that propelled the relationship, the author chronicles his whirlwind relationship with the man of his dreams, revisiting the key places where the couple ate, drank, and fell in and out of love in the West Village and beyond. The Yelp is a memoir of personal transformation and self-realization, or more simply--a memoir of food and love, played out on a map of modern Manhattan's culinary scene. The book includes the original twenty-eight Yelp reviews, with interwoven narrative chapters that provide context, insight, and delight to Chase's story.
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California Cuisine and Just Food [electronic resource].

2024-05-18T17:06:26Z

by Fairfax, Sally K.
Call Number 394.12
Publication Date 2012
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