Search Results for gastronomy

The physiology of taste, or, Meditations on transcendental gastronomy / by Brillat-Savarin; with an introduction by Andrew Machen and embellished with designs by Andrew Johnson.

2024-05-04T23:43:31Z

by Brillat-Savarin, Jean Anthelme.
Call Number 641.013 BRI
Publication Date 2012
Summary A masterpiece on the subject of cooking as an art and eating as a pleasure, this 1825 classic on the joys of food and drink was written by a French politician and man of letters whose true passion centered on gastronomy. Includes recipes for pheasant, Swiss fondue, and other dishes. 41 illustrations.
Format: Electronic Resources
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The Chinese food lover's guide / Ginger Chang and Stephen Nathanson.

2024-05-04T23:43:31Z

by Chang, Ginger, 1949-
Call Number ARC 642.5 CHA
Publication Date 2024 2023 2022 2021 2020
Format: Books

Gastronomy Attractions and Practices in Tourism.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
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Gastronomy and Food Science.

2024-05-04T23:43:31Z

by Galanakis, Charis M., author.
Call Number 664
Publication Date 2020
Format: Electronic Resources
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Gastronomy and Urban Space : Changes and Challenges in Geographical Perspective.

2024-05-04T23:43:31Z

by Kowalczyk, Andrzej.
Call Number 641.013
Publication Date 2020
Format: Electronic Resources
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Textural Characteristics of World Foods / edited by Katsuyoshi Nishinari.

2024-05-04T23:43:31Z

by Nishinari, Katsuyoshi, editor.
Call Number 641.3 TEX
Publication Date 2020
Format: Electronic Resources
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What is cooking : the action: cooking; the result: cuisine.

2024-05-04T23:43:31Z

by Adrià, Ferran, author.
Call Number 641.5 WHA
Publication Date 2020
Format: Regular print

Nose dive : a field guide to the world's smells / Harold Mcgee.

2024-05-04T23:43:31Z

by McGee, Harold, author.
Call Number 641.013 MCG
Publication Date 2020
Summary What is smell? How does it work? And why is it so important? Harold McGee, award-wining author and leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. Dive in!
Format: Books

The way we eat now : how the food revolution has transformed our lives, our bodies, and our world / Bee Wilson.

2024-05-04T23:43:31Z

by Wilson, Bee, author.
Call Number 641.013 WIL
Publication Date 2019
Summary "In just two generations, the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating-- from bubble tea to quinoa, Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills-- diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, "The way we eat now" explains how this food revolution has transformed our bodies, our social lives, and the world we live in."--
Format: Books

The Routledge Handbook of Gastronomic Tourism / edited by Saurabh Kumar Dixit.

2024-05-04T23:43:31Z

by Dixit, Saurabh Kumar, 1979- editor.
Call Number 641.013 ROU
Publication Date 2019
Format: Electronic Resources
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The aesthetics of food : the philosophical debate about what we eat and drink / Kevin W. Sweeney.

2024-05-04T23:43:31Z

by Sweeney, Kevin W., 1945- author.
Call Number 641.013 SWE
Publication Date 2018
Format: Electronic Resources
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Gastrophysics : the new science of eating / professor Charles Spence ; foreword by Heston Blumenthal.

2024-05-04T23:43:31Z

by Spence, Charles, author.
Call Number 641.013 SPE
Publication Date 2017
Format: Books

The Taste of Art : Cooking, Food, and Counterculture in Contemporary Practices / edited by Silvia Bottinelli and Margherita d'Ayala Valva.

2024-05-04T23:43:31Z

by Bottinelli, Silvia, 1965-, editor.
Call Number 641.013 TAS
Publication Date 2017
Format: Electronic Resources
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The gastronomical me / M.F.K. Fisher ; foreword by Bee Wilson.

2024-05-04T23:43:31Z

by Fisher, M. F. K. (Mary Frances Kennedy), 1908-, author.
Call Number 641.5092 FIS
Publication Date 2017 1943
Summary A classic of gastronomic writing that redefined the genre, The Gastronomical Me is a memoir of travel, love and loss, but above all hunger.
Format: Books

A really big lunch / Jim Harrison with an introduction by Mario Batali.

2024-05-04T23:43:31Z

by Harrison, Jim, 1937-2016, author.
Call Number 641.013 HAR
Publication Date 2017
Summary Jim Harrison's legendary gourmandise is on full display in A Really Big Lunch. From the titular New Yorker piece about a French lunch that went to thirty-seven courses, to pieces from Brick, Playboy, Kermit Lynch Newsletter, and more on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's pointed apercus and keen delight in the pleasures of the senses. And between the lines the pieces give glimpses of Harrison's life over the last three decades. A Really Big Lunch is a literary delight that will satisfy every appetite.
Format: Books

Why You Eat What You Eat : the Science Behind Our Relationship with Food.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
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Taste as Experience : The Philosophy and Aesthetics of Food.

2024-05-04T23:43:31Z

by Perullo, Nicola.
Call Number XX(280214.1)
Publication Date 2016
Format: Electronic Resources
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The Monocle guide to drinking & dining : from where to eat around the world to how to host, cook or start a food business, a handbook for anyone who appreciates honest eating / edited by Josh Fehnert.

2024-05-04T23:43:31Z

by Fehnert, Josh, editor.
Call Number 647.95 MON
Publication Date 2016
Format: Books

Eat Live Love Die : Selected Essays.

2024-05-04T23:43:31Z

by Fussell, Betty.
Call Number 641.01300000000003
Publication Date 2016
Summary Betty Fussell is an inspiring badass. She's not just the award-winning author of numerous books ranging from biography and memoir to cookbooks and food history; not just a winner of the James Beard Foundation's Journalism Award who was inducted into their Who's Who of American Food and Beverage" in 2009; and not just an extraordinary person whose fifty years' worth of essays on food, travel, and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, The Los Angeles Times, Saveur, and Vogue. This is a woman who at eighty-two years old (and despite being half-blind) went deer hunting for the very first time in the Montana foothills with her son, Sam (as described in her 2010 essay for the New York Times Magazine.) She got her deer. This is a woman who declared in a 2005 essay for Vogue that she had to teach herself Latin and German from scratch (on top of teaching herself how to cook) as a young twenty-one year old bride, because "housewifery wasn't enough." Indeed, for Fussell one subject is never enough. Counterpoint is thrilled to be publishing this selected anthology of her diverse essays.
Format: Electronic Resources
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Towards a multispecies gastronomy: stories of more-than-human entanglements on small farms in Victoria, Australia/ Kelly Joelle Donati

2024-05-04T23:43:31Z

by Donati, Kelly Joelle
Call Number WAIARC 394.1 DON
Publication Date 2016
Format: Books

First bite : how we learn to eat / Bee Wilson ; with illustrations by Annabel Lee.

2024-05-04T23:43:31Z

by Wilson, Bee, author.
Call Number 641.013 WIL
Publication Date 2015
Summary "In First Bite, acclaimed food historian Bee Wilson delves deep into the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by family and culture, memory and gender, hunger and love. We do not come into the world with an innate sense of taste or nutrition as omnivores, we have to learn how and what to eat, how sweet is too sweet and what food will give us the most energy for the coming day. Drawing on the psychology of eating, she shows that it is possible, despite our dysfunctional food industry and habits, to feed ourselves better. The key, she reveals, is to learn to take pleasure in eating healthily"--
Format: Books

The culinary imagination : from myth to modernity / Sandra M. Gilbert.

2024-05-04T23:43:31Z

by Gilbert, Sandra M., author.
Call Number 641.013 GIL
Publication Date 2014
Summary From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania.
Format: Books

Crumbs from the Round Table : A Feast for Epicures.

2024-05-04T23:43:31Z

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

2024-05-04T23:43:31Z

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

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
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The Physiology of Taste : Or, Transcendental Gastronomy.

2024-05-04T23:43:31Z

by Brillat-Savarin, Jean Anthelme.
Call Number 641.01300000000003
Publication Date 2012
Format: Electronic Resources
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My last supper : the next course : 50 more great chefs and their final meals, portraits, interviews, and recipes / Melanie Dunea ; introduction by Marco Pierre White.

2024-05-04T23:43:31Z

by Dunea, Melanie.
Call Number 641.50922 DUN
Publication Date 2011
Summary An irresistible collection of stunning photography and original recipes, in which culinary luminaries answer the question: What would you eat for your last meal on earth? In her first book, My Last Supper, Melanie Dunea transformed a pastime that has animated restaurants after hours for decades into a sumptuous photographic journey that provided a glimpse into the rarified world of top chefs. The book garnered national media and critical acclaim for the chic and beautiful package and the totally unique conceit. In My Last Supper: The Second Course, Dunea expands her circle from the highest echelons of chefs to include the best-loved food personalities such as Emeril Lagasse, Jol͡ Robuchon, Tom Colicchio, and Bobby Flay to ask them the question that drove the first volume: "What would you eat for your last meal on earth?" A perfect gift for anyone who loves food, beautifully produced with gorgeous photography, My Last Supper: The Second Course is so much more than a coffee table book--it's a fascinating glimpse into the world of people who eat, breathe, and sleep food. As the number of people who consider themselves foodies has exploded, this book is sure to capture the audience who loved the first one and captivate those who are new to the scene.
Format: Books

Food heroes : 16 culinary artisans preserving tradition / Georgia Pellegrini.

2024-05-04T23:43:31Z

by Pellegrini, Georgia.
Call Number 641.013 PEL
Publication Date 2010
Format: Books

The Gastronomica reader / edited by Darra Goldstein.

2024-05-04T23:43:31Z

by Goldstein, Darra.
Call Number 641.013 GAS
Publication Date 2010
Format: Books

The Gastronomica Reader [electronic resource].

2024-05-04T23:43:31Z

by Goldstein, Darra.
Call Number 641.509
Publication Date 2010
Summary Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal's pages--including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investiga.
Format: Electronic Resources
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The foodie handbook : the (almost) definitive guide to gastronomy / Pim Techamuanvivit.

2024-05-04T23:43:31Z

by Techamuanvivit, Pim.
Call Number 640.013 TEC
Publication Date 2009
Format: Books

The physiology of taste, or Meditations on transcendental gastronomy / by Jean Anthelme Brillat-Savarin, translated by M.F.K. Fisher ; introduction by Bill Buford.

2024-05-04T23:43:31Z

by Brillat-Savarin, 1755-1826.
Call Number 641.013 BRI
Publication Date 2009
Format: Books

Omelette and a Glass Of Wine [electronic resource] / Elizabeth David.

2024-05-04T23:43:31Z

by David, Elizabeth.
Call Number 641.013 DAV
Publication Date 2009
Summary An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection''s namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed.
Format: Electronic Resources
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On digestion / Gay Bilson.

2024-05-04T23:43:31Z

by Bilson, Gay (Gay Morris), 1944-
Call Number ARC 641.3 BIL
Publication Date 2008
Format: Books

The flavor bible : the essential guide to culinary creativity, based on the wisdom of America's most Imaginative chefs / Karen Page and Andrew Dornenburg ; photographs by Barry Salzman.

2024-05-04T23:43:31Z

by Page, Karen.
Call Number 641.5 PAG
Publication Date 2008
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html

1001 foods you must eat before you die / general editor, Frances Case ; foreword by Simon Thomsen.

2024-05-04T23:43:31Z

by Case, Frances.
Call Number 641.013 ONE
Publication Date 2008
Format: Books

The saucier's apprentice : one long strange trip through the great cooking schools of Europe / Bob Spitz.

2024-05-04T23:43:31Z

by Spitz, Bob.
Call Number 641.013 SPI
Publication Date 2008
Summary In the blink of an eye, Bob Spitz turned fifty, finished an eight year book project and a fourteen year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world class cook. Cooking Biography. Biographies and Autobiographies. Travel.
Format: Books

The physiology of taste, or, Transcendental gastronomy [electronic resource] / Brillat Savarin ; translated by Fayette Robinson.

2024-05-04T23:43:31Z

by Brillat-Savarin, 1755-1826.
Call Number 641.013 22
Publication Date 2008 1825
Format: Electronic Resources
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Slow food nation : why our food should be good, clean, and fair / Carlo Petrini ; translated by Clara Furlan and Jonathan Hunt.

2024-05-04T23:43:31Z

by Petrini, Carlo, 1949-
Call Number 641.013 PET
Publication Date 2007
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0710/2007920984-d.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0710/2007920984-b.html

Kitchen Mysteries : Revealing the Science of Cooking.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
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Masters of food and wine.

2024-05-04T23:43:31Z

Call Number DVD 641.5092 MAS
Publication Date 2006
Summary "Caviar and Champagne: exclusive interviews with 15 international masters. Essential resource! Inspiring conversations with some of the world's most sophisticated creators of food and wine."--Distributor website.
Format: Books

Eating in Eden : food and American utopias / edited by Etta M. Madden and Martha L. Finch.

2024-05-04T23:43:31Z

by Madden, Etta M., 1962-, editor.
Call Number 641.013 EAT
Publication Date 2006
Format: Electronic Resources
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Crave, the feast of the five senses / Ludovic Lefebvre with Martin Booe.

2024-05-04T23:43:31Z

by Lefebvre, Ludovic
Call Number 641.5 LEF
Publication Date 2005
Format: Books
Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0911/2002021375-b.html Publisher description http://www.loc.gov/catdir/enhancements/fy0911/2002021375-d.html

Culinary taste : consumer behaviour in the international restaurant sector / edited by Donald Sloan.

2024-05-04T23:43:31Z

by Sloan, Donald.
Call Number 641.013 CUL
Publication Date 2004
Summary "Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry."--BOOK JACKET.
Format: Books

Eating out in Europe [electronic resource] : picnics, gourmet dining, and snacks since the late eighteenth century / edited by Marc Jacobs and Peter Scholliers.

2024-05-04T23:43:31Z

by Jacobs, Marc, 1963 July 15-
Call Number 394.1094 21
Publication Date 2003
Summary "Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in 19th-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day."--Bloomsbury Publishing.
Format: Electronic Resources
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Eating right in the Renaissance / Ken Albala.

2024-05-04T23:43:31Z

by Albala, Ken, 1964-
Call Number 641.013 22
Publication Date 2002
Summary Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of i.
Format: Electronic Resources
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Bon appétit! / Peter Mayle.

2024-05-04T23:43:31Z

by Mayle, Peter.
Call Number ARC 394.120944 MAY
Publication Date 2001
Format: Books

A celebration of food and wine / Eric Rolls.

2024-05-04T23:43:31Z

by Rolls, Eric C. (Eric Charles), 1923-2007.
Call Number 641.013 ROL
Publication Date 1998
Format: Books

Master chefs of Europe / photographs by Michael Boys ; edited by Pepita Aris.

2024-05-04T23:43:31Z

by Ronay, Egon.
Call Number 641.594 RON
Publication Date 1988
Format: Books

Eat the grapes downward : an uninhibited romp through the surprising world of food / Vernon Pizer.

2024-05-04T23:43:31Z

by Pizer, Vernon, 1918-
Call Number ARC 641.013 PIZ
Publication Date 1983
Summary Presents fact, fiction, myths, and anecdotes from many places and time periods--all concerning food.
Format: Books

The physiology of taste, or, Meditations on transcendental gastronomy / by Jean Anthelme Brillat-Savarin.

2024-05-04T23:43:31Z

by Brillat-Savarin, 1755-1826.
Call Number ARC 641.013 BRI
Publication Date 1978 1925
Format: Books

British gastronomy : the rise of great restaurants / Gregory Houston Bowden.

2024-05-04T23:43:31Z

by Bowden, Gregory Houston
Call Number ARC 641.013 BOW
Publication Date 1975
Format: Books

Voyage gastronomique : a culinary autobiography.

2024-05-04T23:43:31Z

by Langseth-Christensen, Lillian.
Call Number ARC 641.013 LAN
Publication Date 1973
Format: Books

Table topics / ed., and with additions, by A.I.M.S. Street, with an introd. by Andre Simon.

2024-05-04T23:43:31Z

by Street, Julian, 1879-1947
Call Number ARC 641.01 STR
Publication Date 1961
Format: Books

Antipasto / by Walter James.

2024-05-04T23:43:31Z

by James, Walter.
Call Number ARC 641 JAM
Publication Date 1957
Format: Books

A book of food / by P. Morton Shand.

2024-05-04T23:43:31Z

by Shand, P. Morton (Philip Morton), 1888-
Call Number ARC 641.013 SHA
Publication Date 1927
Format: Books

A book of food / by P. Morton Shand.

2024-05-04T23:43:31Z

by Shand, P. Morton (Philip Morton), 1888-
Call Number ARC 641.013 SHA
Publication Date 1927
Format: Books

It must've been something I ate : the return of the man who ate everything / Jerry Steingarten.

2024-05-04T23:43:31Z

by Steingarten, Jeffrey.
Call Number 641.013 STE
Publication Date 2002
Format: Books

Gourmet touring around Australia / [Tom Neal Tacker].

2024-05-04T23:43:31Z

by Tacker, Tom Neal, editor.
Call Number 647.9594 GOU
Publication Date 2013
Summary Australia is home to some of the world's best food and wine destinations, and this book will help you to discover the very best of them. Divided into regional sections, Gourmet Touring around Australia covers everything from fine-dining restaurants, breezy cafes and up-market produce stores, to farm-gate stalls, cheesemaking factories, olive groves, boutique breweries and cellar doors. For every region there are recommendations for where to stay, information on gourmet festivals and markets, and a suggested itinerary that will help you to decide where to stop, whether your gourmet tour is just for a weekend or longer. Researched and written by local travel and food writers, and with a completely new design and flexi-binding for better on-road use, this guide is the must-have companion for any foodie, wine lover or beer lover.
Format: Regular print

J'aime Paris / Alain Ducasse ; photography Pierre Monetta.

2024-05-04T23:43:31Z

by Ducasse, Alain, author.
Call Number 647.9544361 DUC
Publication Date 2014
Summary Following the success of J'aime Paris and J'aime New York, Alain Duccasse's comprehensive collection of his favourite eating haunts in these capital cities, comes a luxuriously produced compact city guide to Paris. A small hardback complete with a fold-out map, the J'aime Paris City Guide is perfect for popping in your luggage and are an invitation to discover the culinary offering of one of the world's most famous cities. Paris is home to a multitude of international cuisines and some of the world's best restaurants, markets and suppliers. Here Alain Ducasse presents the best restaurants, cafes, bars, markets, hotels and food specialists, offering an invaluable list of places to visit alongside sumptuous photography and a stylish design.
Format: Books

The coloniality of modern taste : a critique of gastronomic thought / Zilkia Janer.

2024-05-04T23:43:31Z

by Janer, Zilkia, author.
Call Number 641.013 JAN
Publication Date 2023
Format: Electronic Resources
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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).

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
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French Gastronomy and the Magic of Americanism.

2024-05-04T23:43:31Z

by Fantasia, Rick.
Call Number 641.0130944
Publication Date 2018
Format: Electronic Resources
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Eating eternity : food, art and literature in France / John Baxter.

2024-05-04T23:43:31Z

by Baxter, John, author.
Call Number 641.0130944 BAX
Publication Date 2017
Format: Electronic Resources
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Strange foods [electronic resource] : bush meats, bats and butterflies ; an epicurean adventure around the world / by Jerry Hopkins ; photography by Michael Freeman.

2024-05-04T23:43:31Z

by Hopkins, Jerry.
Call Number 641.013 HOP
Publication Date 2014
Summary In this gastrological romp, Jerry Hopkins, shares tales of gustatory tidbits from six continents. Weaving history and autobiography, Hopkins regales with an array of startling facts about the world's eating habits. Strange Foods begins with rat tales from the Roman Empire and imperial China and continues on to stories from locales where rat remains a mouth-watering hors d'oeuvre or hearty entrée today. There are at least 40 serving suggestions for crocodile alone! And there are more than 250 photographs from acclaimed photographer Michael Freeman, whose aim is true and who eats what he shoots
Format: Electronic Resources
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Molecular cooking at home : taking culinary physics out of the lab and into your kitchen / Jozef Youssef.

2024-05-04T23:43:31Z

by Youssef, Jozef, author.
Call Number 641.5 YOU
Publication Date 2013
Format: Books

Mastering the art of French eating : lessons in food and love from a year in Paris / Ann Mah.

2024-05-04T23:43:31Z

by Mah, Ann
Call Number 926.4 MAH
Publication Date 2013
Summary When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post-alone. Suddenly, Ann's vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life's truths.
Format: Books
Cover image ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers and Media/Covers/2008_2009_New_Covers/9780670025992.jpg

In The Devil's Garden : A Sinful History of Forbidden Food.

2024-05-04T23:43:31Z

by Allen, Stewart.
Call Number 641.01309
Publication Date 2013
Format: Electronic Resources
Click here to view book

Molecular cuisine : twenty techniques, forty recipes / Anne Cazor & Christine Lienard ; photographs by Julien Attard ; translation by Gui Alinat ; foreword by Herve This.

2024-05-04T23:43:31Z

by Cazor, Anne.
Call Number 641.5 CAZ
Publication Date 2012
Format: Books

Molecular gastronomy [electronic resource] : exploring the science of flavor

2024-05-04T23:43:31Z

by This, Hervé
Call Number 641.5 THI
Publication Date 2012
Summary Hervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks
Format: Books
Click here to view book

Comfort me with offal : Ruth Bourdain's guide to gastronomy / Ruth Bourdain.

2024-05-04T23:43:31Z

by Bourdain, Ruth
Call Number 641.013 BOU
Publication Date 2012
Summary "Twitter sensation and culinary mash-up Ruth Bourdain, winner of the 2011 James Beard Foundation Award for Humor, is your personal guide on this culinary adventure, sharing a wealth of knowledge acquired through years in restaurant kitchens, experimentation with food porn, smoking tangerine zest, and an unfortunate incident involving a durian. Along the way, Comfort Me with Offal features vivid and fascinating personal stories from Ruth Bourdain's extraordinary life in food, including appearances from many of the world's most renowned chefs"--P. [4] of cover.
Format: Books

Double Entry : How the Merchants of Venice Shaped the Modern World - and How Their Invention Could Make or Break the Planet.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
Click here to view book

Modern gastronomy A to Z : a scientific and gastronomic lexicon / Ferran Adrià.

2024-05-04T23:43:31Z

by Adria, Ferran.
Call Number 641.013 ADR
Publication Date 2009
Format: Books

Cooking : the quintessential art / Hervé This and Pierre Gagnaire ; translated by M.B. DeBevoise.

2024-05-04T23:43:31Z

by This, Hervé.
Call Number 641.013 THI
Publication Date 2008
Format: Books

Kitchen mysteries : revealing the science of food / Hervé This ; translated by Jody Gladding.

2024-05-04T23:43:31Z

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

Paris on a plate : a gastronomic diary / Stephen Downes.

2024-05-04T23:43:31Z

by Downes, Stephen (Stephen L.)
Call Number 926.41 DOW
Publication Date 2006
Format: Books

Extreme cuisine / Jerry Hopkins.

2024-05-04T23:43:31Z

by Hopkins, Jerry.
Call Number 641.013 HOP
Publication Date 2005
Format: Books

A flummery of food feasts for epicures / André Simon.

2024-05-04T23:43:31Z

by Simon, André L. (André Louis), 1877-1970.
Call Number 641.013 SIM
Publication Date 2005
Summary Pieces chosen by Simon from the writings of such well-known authors as Charles Dickens, Herman Melville, Edward Lear, Evelyn Waugh, Mark Twain and Guy de Maupassant, and also includes items by Jean Anthelme Brillant-Savarin and other famous epicureans concerned with particular aspects of gastronomy.
Format: Books

Last chance to eat : the fate of taste in a fast food world / Gina Mallet.

2024-05-04T23:43:31Z

by Mallet, Gina.
Call Number 641.013 MAL
Publication Date 2005
Format: Books

The art of eating / M.F.K. Fisher ; with an introduction by Clifton Fadiman ; an appreciation by James A. Beard ; and a retrospective essay by Joan Reardon.

2024-05-04T23:43:31Z

by Fisher, M. F. K. (Mary Frances Kennedy), 1908-
Call Number 641.013 FIS
Publication Date 2004 1954
Format: Books
Publisher description http://www.loc.gov/catdir/description/wiley041/2003026124.html Table of contents http://www.loc.gov/catdir/toc/ecip0411/2003026124.html

Cees Helder : restaurant Parkheuvel / photography Kees Hageman ; text Jan Lagrouw.

2024-05-04T23:43:31Z

by Hageman, Kees.
Call Number 641.013 HAG
Publication Date 2004
Format: Books

Slow Food : the case for taste / Carlo Petrini ; translated by William McCuaig.

2024-05-04T23:43:31Z

by Petrini, Carlo.
Call Number 641.013 PET
Publication Date 2003
Format: Books

The century in food : America's fads and favorites / Beverly Bundy.

2024-05-04T23:43:31Z

by Bundy, Beverly.
Call Number 394.10973 BUN
Publication Date 2002
Format: Books

Tourism and gastronomy / edited by Anne-Mette Hjalager and Greg Richards.

2024-05-04T23:43:31Z

by Richards, Greg.
Call Number 338.4791 TOU
Publication Date 2002
Format: Books

Culture of the fork : a brief history of food in Europe / Giovanni Rebora ; translated by Albert Sonnenfeld.

2024-05-04T23:43:31Z

by Rebora, Giovanni.
Call Number 641.30094 REB
Publication Date 2001
Summary "Discoveries, travels, conquests, and expansions during the Renaissance introduced Europeans to exotic cultures, mores, manners, and ideas. The cross-fertilization between the Old and the New Worlds, the East and the West brought new foods, preparations, and flavors. That culinary revolution led to the development of new utensils and table manners, initiating a way of eating that differed radically from medieval traditions. Some of the impact is still felt - and tasted - today."--BOOK JACKET.
Format: Books
Table of contents http://www.loc.gov/catdir/toc/fy032/2001032450.html

Slow food : collected thoughts on taste, tradition, and the honest pleasures of food / edited by Carlo Petrini, with Ben Watson and Slow Food editore ; [foreword by Deborah Madison].

2024-05-04T23:43:31Z

by Petrini, Carlo, 1934-
Call Number 641.013 SLO
Publication Date 2001
Summary "An anthology for cooks, gourmets, and anyone who is passionate about food and its impact on our culture. Drawn from five years of the quarterly journal Slow (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." From the market at Ulan Bator in Mongolia to Slow Food Down Under, this book offers an armchair tour of the exotic and bizarre. You'll pass through Vietnam's Snake Tavern, enjoy the Post-Industrial Pint of Beer, and learn why the lascivious villain in Indian cinema always eats Tandoori Chicken. The articles are contributed by some of the world's top food writers."--Publisher website.
Format: Books

French food : on the table, on the page, and in French culture / edited by Lawrence R. Schehr and Allen S. Weiss.

2024-05-04T23:43:31Z

by Weiss, Allen S., 1953-
Call Number 641.0130944 FRE
Publication Date 2001
Format: Books

European gastronomy into the 21st century / Cailein Gillespie ; contributing editor, John Cousins.

2024-05-04T23:43:31Z

by Gillespie, Cailein.
Call Number 641.013094 GIL
Publication Date 2001
Format: Books

European gastronomy : the story of man's food and eating customs / Willi Bode.

2024-05-04T23:43:31Z

by Bode, W.K.H. (Willi Karl Heinrich), 1931-
Call Number 641.30094 BOD
Publication Date 2000
Format: Books

The man who ate everything : and other gastronomic feats, disputes, pleasurable pursuits / Jeffrey Steingarten.

2024-05-04T23:43:31Z

by Steingarten, Jeffrey.
Call Number 641.3 STE
Publication Date 1999 1997
Format: Books

A shared table [digital videorecording] / [written and presented by] Stephanie Alexander.

2024-05-04T23:43:31Z

by Alexander, Stephanie, 1940-
Call Number DVD 641.50994 SHA
Publication Date 1999
Summary In this seven parts series from ABC TV Stephanie Alexander invites you to her 'shared table', a culinary journey to seven different regions of Australia. At each location, and with help from her friend and fellow chef Elena Bonnici, she creates a delicious meal from locally sourced ingredients.
Format: Other

The menu book : a menu compiler and register of dishes / by C. Herman Senn.

2024-05-04T23:43:31Z

by Senn, Charles Herman, 1862-1934
Call Number ARC 642 SEN
Publication Date 1999 1998 1997 1996 1995
Format: Books

A celebration of food & wine : of flesh, of fish, of fowl / Eric Rolls.

2024-05-04T23:43:31Z

by Rolls, Eric C. (Eric Charles), 1923-
Call Number 641.013 ROL
Publication Date 1997
Format: Books

A celebration of food and wine : of grain, of grape, of Gethsemane / Eric Rolls.

2024-05-04T23:43:31Z

by Rolls, Eric C. (Eric Charles), 1923-
Call Number 641.013 ROL
Publication Date 1997
Format: Books

A celebration of food & wine : of fruit, of vegetables, of vulgar herbs, of sugar & spice / Eric Rolls.

2024-05-04T23:43:31Z

by Rolls, Eric C. (Eric Charles), 1923-
Call Number 641.013 ROL
Publication Date 1997
Format: Books

Savouring the east : feasts and stories from Istanbul to Bali / David Burton.

2024-05-04T23:43:31Z

by Burton, David, 1952-
Call Number 641.595 BUR
Publication Date 1996
Format: Books

The physiology of taste / Jean Anthelme Brillat-Savarin; translated by Anne Drayton.

2024-05-04T23:43:31Z

by Drayton, Anne.
Call Number 641.013 BRI
Publication Date 1994
Format: Books

Food on the plate, wine in the glass : according to the workings and principles of flavour / Max Lake.

2024-05-04T23:43:31Z

by Lake, Max.
Call Number ARC 641.01320 LAK
Publication Date 1994
Format: Books

Gastronomy

2024-05-04T23:43:31Z

by Harrison, Alan F.
Call Number 641.013 HAR
Publication Date 1982
Format: Books

Culture and cuisine : a journey through the history of food / translated from the French by Helen R. Lane

2024-05-04T23:43:31Z

by Revel, Jean-Francois
Call Number 641.013 REV
Publication Date 1982
Format: Books

The taste of America / John L. Hess & Karen Hess.

2024-05-04T23:43:31Z

by Hess, John L.
Call Number 641.013 HES
Publication Date 1977
Format: Books

Cooking and eating : a pictorial history with recipes / by K. Stewart in collaboration with P. and M.Michael

2024-05-04T23:43:31Z

by Stewart, Katie
Call Number 641.09 STE
Publication Date 1975
Format: Books

Gastronomy : the anthropology of food and food habits / editor, Margaret L. Arnott.

2024-05-04T23:43:31Z

by Arnott, Margaret L.
Call Number 641.013 GAS
Publication Date 1975
Format: Books

The art of eating in France : manners and menus in the nineteenth century / Jean-Paul Aron ; translated from the French by Nina Rootes.

2024-05-04T23:43:31Z

by Aron, Jean-Paul.
Call Number 641.0130944 ARO
Publication Date 1975
Format: Books

Cooking and eating : a pictorial history with recipes / by Katie Stewart ; in collaboration with Pamela and Maurice Michael

2024-05-04T23:43:31Z

by Stewart, Katie
Call Number 641.09 STE
Publication Date 1975
Format: Books

The art of eating in France : manners and menus in the nineteenth century / Jean-Paul Aron ; translated from the French by Nina Rootes.

2024-05-04T23:43:31Z

by Aron, Jean-Paul.
Call Number 641.0130944 ARO
Publication Date 1975
Format: Books

Encyclopedia of practical gastronomy / by Ali-Bab; translated by Elizabeth Benson

2024-05-04T23:43:31Z

by Ali-Bab, 1855-1931
Call Number 641.5944 BAB
Publication Date 1974
Format: Books

The master chefs : a history of haute cuisine / by Edward B. Page and P.W. Kingsford

2024-05-04T23:43:31Z

by Page, Edward B.
Call Number ARC 641.509 PAG
Publication Date 1971
Format: Books

The philosopher in the kitchen / Jean-Anthelme Brillat-Savarin ; translated by Anne Drayton.

2024-05-04T23:43:31Z

by Brillat-Savarin, 1755-1826
Call Number ARC KLI 641.013 BRI
Publication Date 1970
Format: Books

The fine art of food / Reay Tannahill.

2024-05-04T23:43:31Z

by Tannahill, Reay
Call Number 641.013 TAN
Publication Date 1968
Format: Books

The French at table / translated from the French by Claude Durrell.

2024-05-04T23:43:31Z

by Oliver, Raymond
Call Number ARC 641.013 OLI
Publication Date 1967
Format: Books

La bonne table

2024-05-04T23:43:31Z

by Bemelmans, Ludwig, 1898-1962.
Call Number 642.5 BEM
Publication Date 1964
Format: Books

A Vintage food sampler : a choice selection from books about food and cookbooks / edited by Narcissa G. Chamberlain ; illustrations by Fritz Kredel.

2024-05-04T23:43:31Z

by Chamberlain, Narcissa G.
Call Number 641.013 VIN
Publication Date 1962
Format: Books

Gambols in gastronomy : being some frivolous but helpful essays for girls having a man to feed / composed by the garrulous gourmet, William Wallace Irwin

2024-05-04T23:43:31Z

by Irwin, William Wallace
Call Number ARC 641.5 IRW
Publication Date 1959
Format: Books

English fare and French wines : being notes towards the furtherance of the entente cordiale gastronomique illustrated by Zelma Blakely

2024-05-04T23:43:31Z

by Simon, André Louis, 1877-1970.
Call Number 641.62 SIM
Publication Date 1955
Format: Books

Eating and drinking : a miscellany / compiled by Madge Hart ; woodcuts by Rosemary Brown.

2024-05-04T23:43:31Z

by Hart, Madge
Call Number ARC 808.804 EAT
Publication Date 1947
Format: Books

The garrulous gourmet / by William Wallace Irwin ; line drawings by Robert Craddock.

2024-05-04T23:43:31Z

by Irwin, William Wallace
Call Number ARC 641.5 IRW
Publication Date 1947
Format: Books

Restaurant roundabout / by T.A. Layton.

2024-05-04T23:43:31Z

by Layton, T. A.
Call Number ARC 641.013 LAY
Publication Date 1944
Format: Books

The anatomy of dessert : with a few notes on wine / by Edward A. Bunyard.

2024-05-04T23:43:31Z

by Bunyard, Edward A. (Edward Ashdown)
Call Number ARC 641.013 BUN
Publication Date 1933
Format: Books

The art of good living : a contribution to the better understanding of food and drink together with a gastronomic vocabulary and a wine dictionary / by Andre L. Simon; with a frontispiece after Daumier and a foreword by Maurice Healy

2024-05-04T23:43:31Z

by Simon, André Louis, 1877-1970.
Call Number FUL 641.013 SIM
Publication Date 1930
Format: Books

Viniana / by Charles Walter Berry; with an introduction by H. Warner Allen

2024-05-04T23:43:31Z

by Berry, Charles Walter
Call Number FUL 641.222 BER
Publication Date 1929
Format: Books

The art of good living : a contribution to the better understanding of food and drink together with a gastronomic vocabulary and a wine dictionary / by Andre L. Simon ; with a frontispiece after Daumier and a foreword by Maurice Healy

2024-05-04T23:43:31Z

by Simon, André Louis, 1877-1970.
Call Number FUL 641.013 SIM
Publication Date 1929
Format: Books

Delicious days in Paris : walking tours to explore the city's food and culture / Jane Paech.

2024-05-04T23:43:31Z

by Paech, Jane, author.
Call Number 914.4361 PAE
Publication Date 2014
Summary Romantic, mouth-watering Paris - where do you start? Let food-lover and Paris expert Jane Parch show you around the city's mille-feuille of history and culture, with its tempting pastry and chocolate shops on every corner.
Format: Regular print

Smart Casual [electronic resource] : The Transformation of Gourmet Restaurant Style in America

2024-05-04T23:43:31Z

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
Format: Electronic Resources
Click here to view book

Bon appétit. [electronic resource].

2024-05-04T23:43:31Z

Call Number ELECTRONIC RESOURCE
Publication Date 2024 2023 2022 2021 2020
Format: Electronic Resources
Available via InfoTrac to William Angliss Institute of TAFE users only. Click here to access electronic journal.

Gastronomica : journal of critical food studies

2024-05-04T23:43:31Z

by University of California, Berkeley.
Call Number E-RESOURCE
Publication Date 2024 2023 2022 2021 2020
Format: Other
Click here to access journal online

A Bite-Sized History of France : Gastronomic Tales of Revolution, War, and Enlightenment.

2024-05-04T23:43:31Z

by Henaut, Stéphane, author.
Call Number 394.120944 HEN
Publication Date 2018
Format: Electronic Resources
Click here to view book

F*ck, That's Delicious : An Annotated Guide to Eating Well.

2024-05-04T23:43:31Z

by Bronson, Action.
Call Number 641.5
Publication Date 2017
Format: Electronic Resources
Click here to view book

Interpreting Food at Museums and Historic Sites.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
Click here to view book

Gastronomy [electronic resource] / editors Vijay Ganji, Claire Seaman, Bernie Quinn.

2024-05-04T23:43:31Z

by Ganji, Vijay.
Call Number 641.013 GAS
Publication Date 2014
Summary It is perhaps timely that this special edition of Gastronomy appears now. In recent years many issues have come further to public conscience in relation to our consumption of food and drink across the world. Our use and abuse of our resources have hit headlines around the world and at last there is perhaps the stirrings of unitary effort to try and feed not only ourselves but concerted effort to feed our neighbours in a sustainable manner. Consider though, food injustices for they are many.We have witnessed nations that are unable to feed themselves, we have heard statistics compare previously unheard of levels of obesity with similar numbers who starve or do not have enough food. We live in a time of plenty for some whom through bureaucratic legislation are forced to discard perfectly good fresh food - the north sea common policies of ?throwing back? fish because, for various reasons, it should not have been caught is one example of madness that surely our descendants will look back upon with incredulity. Our supermarkets stock out of season foodstuffs on a daily basis that costs countless thousands of food miles annually yet the paradox is that we have now engineered societies in developing nations who are dependant upon that business and income. Vast food producing companies have developed such complex food supply chain systems that is difficult to sometimes know the true origin of what we put into our stomachs. There are many others that could be listed but this journal intends to inspire and highlight hope and positive endeavours.
Format: Electronic Resources
Click here to view book

Scribes of Gastronomy : Representations of Food and Drink in Imperial Chinese Literature / edited by Isaac Yue and Siufu Tung.

2024-05-04T23:43:31Z

by Yue, Isaac, editor.
Call Number 895.109 SCR
Publication Date 2013
Summary This volume of eight essays examines the scribes of gastronomy - an interesting but vital theme in imperial Chinese literature. From stanzas on food and wine in the Classics of Poetry to the articulation of refined dining in The Dream of the Red Chamber and Su Shi's literary recipe for attaining culinary perfection, lavish textual representations help explain the unique appeal of food and its overwhelming cultural significance within Chinese society. The volume offers a colourful tour to the topic and explicates the importance of tea in poetry, "morality of drunkenness", and food's role in objectifying women, etc.
Format: Electronic Resources
Click here to view book

The butcher, the baker, the best coffee-maker : classic recipes, hidden gems and fabulous flavours from the heart of Melbourne / Gaye Weeden, Hayley Smorgon ; photography by Mark Roper.

2024-05-04T23:43:31Z

by Weeden, Gaye.
Call Number 394.10945 WEE
Publication Date 2011
Summary The ultimate guide to food in Melbourne and its suburbs.
Format: Books

Food, agri-culture and tourism : linking local gastronomy and rural tourism : interdisciplinary perspectives / Katia Laura Sidali, Achim Spiller, Birgit Schulze, editors.

2024-05-04T23:43:31Z

by Sidali, Katia Laura.
Call Number 338.4791 FOO
Publication Date 2011
Format: Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1208/2011920949-d.html Table of contents only http://www.loc.gov/catdir/enhancements/fy1208/2011920949-t.html

Secret ingredients : : the New Yorker book of food and drink / edited by David Remnick.

2024-05-04T23:43:31Z

by Remnick, David.
Call Number 809 SEC
Publication Date 2007
Format: Books
Table of contents only http://www.loc.gov/catdir/toc/ecip0715/2007014490.html

To die for : 100 gastronomic experiences to have before you die / Stephen Downes.

2024-05-04T23:43:31Z

by Downes, Stephen (Stephen L.)
Call Number 641.013 DOW
Publication Date 2005
Format: Books

Plenty : digressions on food / Gay Bilson.

2024-05-04T23:43:31Z

by Bilson, Gay (Gay Morris), 1944-
Call Number 641.013 BIL
Publication Date 2004
Format: Books

Wellington Symposium of Gastronomy, 11th Symposium of Australian Gastronomy in holiday mood, Wellington, 16-18 March, 2001, Cusine Centre, Moore Wilson.

2024-05-04T23:43:31Z

by Symposium of Australian Gastronomy (11th : 2001 : Wellington)
Call Number 641.0130994 SYM
Publication Date 2001 1996
Format: Books

Larousse gastronomique / with the assistance of the Gastronomic Committee .

2024-05-04T23:43:31Z

by Gastronomique Committee.
Call Number 641.503 LAR
Publication Date 2001
Format: Books

Banquet of the mind / edited by Don Anderson.

2024-05-04T23:43:31Z

by Anderson, Don, 1939-, editor.
Call Number 641.3 BAN
Publication Date 2000
Format: Books

Savouring the east : feasts and stories from Istanbul to Bali / David Burton.

2024-05-04T23:43:31Z

by Burton, David, 1952-
Call Number 641.595 BUR
Publication Date 1996
Format: Books

Food & power : proceedings of the ninth Symposium of Australian Gastronomy, Sydney, 10-14 April, 1996, St John's College, University of Sydney.

2024-05-04T23:43:31Z

by Symposium of Australian Gastronomy (9th :, 1996 : University of Sydney)
Call Number 641.0130994 SYM
Publication Date 1996
Format: Books

The kitchen book The cook book / Nicolas Freeling; illustrated by John Lawrence

2024-05-04T23:43:31Z

by Freeling, Nicolas
Call Number 641.5 FRE
Publication Date 1991
Format: Books

The chef's table : an Australian gourmet in the great restaurants of France / Barbara Ross.

2024-05-04T23:43:31Z

by Ross, Barbara
Call Number 647.9544 ROS
Publication Date 1990
Format: Books

Landmarks of Australian gastronomy : catalogue of an exhibition at the Senior Common Room Club, the University of New South Wales, October 14 - November 9, 1988 / presented by Graham Pont, Barbara Santich, Paul Wilkins.

2024-05-04T23:43:31Z

by Wilkins, Paul
Call Number ARC 641.5994 LAN
Publication Date 1988
Format: Books

Rietz master food guide / edited by Norman W. Desrosier

2024-05-04T23:43:31Z

by Rietz, Carl A.
Call Number ARC 641.5 RIE
Publication Date 1978
Format: Books

Bibliotheca gastronomica : a catalogue of books and documents on gastronomy / compiled and annotated with an introduction by André L. Simon.

2024-05-04T23:43:31Z

by Simon, André Louis, 1877-1970.
Call Number ARC 016.641 SIM
Publication Date 1978
Format: Books

Guide du vin / by Raymond Dumay; preface by Peter Townsend

2024-05-04T23:43:31Z

by Dumay, Raymond
Call Number FUL 663.200944 DUM
Publication Date 1967
Format: Books

The gourmet's host : the role of classic cuisine and service in restaurant management.

2024-05-04T23:43:31Z

by Huebener, Paul O. 1910-
Call Number ARC 642.6 HUE
Publication Date 1961
Format: Books

Bibliographie gastronomique : a bibliography of books appertaining to food and drink and related subjects, from the beginning of printing to 1890 / G. Vicaire ; introduction by Andre L. Simon.

2024-05-04T23:43:31Z

by Vicaire, Georges, 1853-1921.
Call Number ARC KLI 641.501 VIC
Publication Date 1954
Format: Books

Food and feeding / by Sir Henry Thompson.

2024-05-04T23:43:31Z

by Thompson, Henry, Sir, 1820-1904.
Call Number ARC KLI 641.3 THO
Publication Date 1901
Format: Books

J'aime New York / Alain Ducasse ; photography Pierre Monetta.

2024-05-04T23:43:31Z

by Ducasse, Alain, author.
Call Number 647.957471 DUC
Publication Date 2014
Summary Following the success of J'aime Paris and J'aime London, Alain Duccasse's comprehensive collection of his favourite eating haunts in these capital cities, comes a luxuriously produced compact city guide to New York. A small hardback complete with a fold-out map, the J'aime New York City Guide is perfect for popping in your luggage and are an invitation to discover the culinary offering of one of the world's most famous cities. New York is home to a multitude of international cuisines and some of the world's best restaurants, markets and suppliers. Here Alain Ducasse presents the best restaurants, cafés, bars, markets, hotels and food specialists, offering an invaluable list of places to visit alongside sumptuous photography and a stylish design.
Format: Books

American Home Cooking : A Popular History.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
Click here to view book

Movida's guide to Barcelona / Frank Camorra & Richard Cornish.

2024-05-04T23:43:31Z

by Camorra, Frank.
Call Number 641.013 CAM
Publication Date 2011
Summary Frank Camorra, chef of the renowned Spanish restaurant MoVida, teams up with food writer Richard Cornish in this beautifully illustrated, insider's guide to Barcelona. They share the best culinary experiences the city offers, from small, hidden bars to the hot new award-winning restaurants and the places they love to return to.
Format: Books

From Absinthe to Zest : an alphabet for food lovers / by Alexandre Dumas.

2024-05-04T23:43:31Z

by Dumas, Alexandre, 1802-1870
Call Number ARC 641.3 DUM
Publication Date 2011
Format: Books

Modernist cuisine : the art and science of cooking / Nathan Myhrvold with Chris Young and Maxime Bilet ; photography by Ryan Matthew Smith and Nathan Myhrvold.

2024-05-04T23:43:31Z

by Myhrvold, Nathan.
Call Number 641.5 MYH
Publication Date 2011
Summary An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.
Format: Books

The Food Snob's Dictionary : An Essential Lexicon of Gastronomical Knowledge.

2024-05-04T23:43:31Z

by Kamp, David.
Call Number 641.50300000000004
Publication Date 2009
Format: Electronic Resources
Click here to view book

Eat your words : a menu speller for foodies / by Helen Lucas and Brenda Millott ; illustrations by Steve Paynter.

2024-05-04T23:43:31Z

by Lucas, Helen.
Call Number 641.014 LUC
Publication Date 2007
Format: Books

Food & wine flavour : kitchen arts and sciences : enjoyment of the shared table / Max Lake.

2024-05-04T23:43:31Z

by Lake, Max Emory.
Call Number 641.3 LAK
Publication Date 2000
Format: Books

Yum : a voyage around my stomach / Terry Durack ; photography by Louise Lister.

2024-05-04T23:43:31Z

by Durack, Terry.
Call Number ARC 641.013 DUR
Publication Date 1998
Format: Books

Critter cuisine / photography by Al Clayton ; text and styling by Mary Ann Clayton.

2024-05-04T23:43:31Z

by Clayton, Al, 1934-
Call Number 641.50207 CLA
Publication Date 1992
Format: Books

Andre Simon : gourmet and food lover

2024-05-04T23:43:31Z

by Morrah, Patrick
Call Number FUL 641.0130924 MOR
Publication Date 1987
Format: Books

The Upstart cuisine : proceedings of the first symposium of Australian Gastronomy [held at] Carclew, Adelaide, March 12 and 13, 1984 / edited by Barbara Santich

2024-05-04T23:43:31Z

by Santich, Barbara
Call Number 641.0130994 UPS
Publication Date 1984
Format: Books

The Pantropheon, or a history of food and itspreparation in ancient times

2024-05-04T23:43:31Z

by Soyer, Alexis, 1809-1858.
Call Number 641.3 SOY
Publication Date 1977
Format: Books

From cellar and kitchen / O. Mendelsohn; illustrated by Robert. Lawrie

2024-05-04T23:43:31Z

by Mendelsohn, Oscar A. (Oscar Adolf), 1896-1978
Call Number FUL 641.2 MEN
Publication Date 1968
Format: Books

Gastronomica : journal of critical food studies

2024-05-04T23:43:31Z

by University of California, Berkeley.
Call Number PER 641.013 GAS
Publication Date 2024 2023 2022 2021 2020
Format: Other Other
Click here for electronic access

Current Issues in Tourism, Gastronomy, and Tourist Destination Research : Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2021), Jakarta, Indonesia, 2 December 2021 / edited by Hera Oktadiana [and 3 others] .

2024-05-04T23:43:31Z

by Oktadiana, Hera, editor.
Call Number 641.013 CUR
Publication Date 2022
Format: Electronic Resources
Click here to view book

Beyond Sustenance : An Exploration of Food and Drink Culture in Ireland.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
Click here to view book

We Are What We Eat : A Slow Food Manifesto.

2024-05-04T23:43:31Z

by Waters, Alice.
Call Number 641.013
Publication Date 2021
Format: Electronic Resources
Click here to view book

Cook, taste, learn : how the evolution of science transformed the art of cooking / Guy Crosby.

2024-05-04T23:43:31Z

by Crosby, Guy, author.
Call Number 641.013 CRO
Publication Date 2019
Summary Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can easily improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
Format: Electronic Resources
Click here to view

Why you eat what you eat : the science behind our relationship with food / Rachel Herz.

2024-05-04T23:43:31Z

by Herz, Rachel, 1963-, author.
Call Number 613.2 HER
Publication Date 2019 2018
Summary An exploration into the psychology of eating in today's unprecedented first world pantry of abundance, access and excess, Why You Eat What You Eat examines the sensory, psychological, neuroscientific and physiological factors that influence our eating habits. Rachel Herz uncovers the fascinating and surprising facts that affect food consumption: bringing reusable bags to the supermarket encourages us to buy more treats; our beliefs about food affect the number of calories we burn; TV alters how much we eat; and what we see and hear changes how food tastes. Herz reveals useful techniques for managing cravings, such as resisting repeated trips to the buffet table, and how aromas can be used to curb overeating. Why You Eat What You Eat mixes the social with the scientific to uncover how psychology, neurology and physiology shape our relationship with food and how food alters the relationships we have with ourselves and with one another.
Format: Books

Routledge handbook of sustainable food and gastronomy [electronic resource] / edited Philip Sloan, Willy Legrand and Claire Hindley.

2024-05-04T23:43:31Z

by Sloan, Philip,
Call Number 338.190286 ROU
Publication Date 2015
Format: Electronic Resources
Click here to view book

Asian food [electronic resource] : the global and the local / edited by Katarzyna J. Cwiertka with Boudewijn C. A. Walraven.

2024-05-04T23:43:31Z

by Cwiertka, Katarzyna Joanna, 1968-
Call Number 394.1095 ASI
Publication Date 2013 2002
Summary By documenting, analysing and interpreting the transformations in the local diets of Asian peoples within the last hundred years, this volume pinpoints the consequences of the tension between homogenisation and cultural heterogenisation, which is so characteristic for today's global interaction.
Format: Electronic Resources
Click here to view book

Food words : essays in culinary culture / Peter Jackson and the CONANX group ; foreword by Warren J. Belasco.

2024-05-04T23:43:31Z

by Jackson, Peter, 1955-
Call Number 641.50014 JAC
Publication Date 2013
Format: Books

Culture of the fork [electronic resource] : a brief history of everyday food and haute cuisine in Europe / Giovanni Rebora

2024-05-04T23:43:31Z

by Rebora, Giovanni
Call Number 394.1094 REB
Publication Date 2010
Summary The Renaissance and the age of discovery introduced Europeans to exotic cultures, mores, manners, and ideas. That kitchen revolution led to the development of new utensils and table manners. Rebora discusses the availability of resources, how people kept from starving in the winter, how they farmed, how tastes developed, what the lower classes ate, and what the aristocracy enjoyed.
Format: Electronic Resources
Click here to view book

The science of the oven / Herve This.

2024-05-04T23:43:31Z

by This, Hervé.
Call Number 641.013 THI
Publication Date 2009
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.
Format: Books

Slow food revolution : a new culture for eating and living / Carlo Petrini in conversation with Gigi Padovani ; translated by Francesca Santovetti.

2024-05-04T23:43:31Z

by Petrini, Carlo, 1949-
Call Number 641.013 PET
Publication Date 2006 2004
Format: Books

The slow food companion / Sarah Weiner.

2024-05-04T23:43:31Z

by Weiner, Sarah.
Call Number 641.3 WEI
Publication Date 2005
Format: Books
Click here to view official internet site.

Food mania / Nigel Garwood and Rainer Voigt ; preface by Anton Mosimann.

2024-05-04T23:43:31Z

by Garwood, Nigel.
Call Number 641.01309 GAR
Publication Date 2001
Format: Books

Proceedings of the tenth Symposium of Australian Gastronomy : beyond the tuckerbox : securing the future, Grampians, 29 March - 1 April, 1998 / [edited by Marieke Brugman] .

2024-05-04T23:43:31Z

by Symposium of Australian Gastronomy (10th :, 1998 : Grampians, Victoria)
Call Number 641.0130994 SYM
Publication Date 1998
Format: Books

Practical professional gastronomy / by H.L. Cracknell and G. Nobis

2024-05-04T23:43:31Z

by Cracknell, H. L. (Harry Louis), 1916-
Call Number 641.013 CRA
Publication Date 1985
Format: Books

Time to remember : a cook for all seasons / Fanny and Johnnie Cradock.

2024-05-04T23:43:31Z

by Cradock, Fanny, 1910-1994
Call Number ARC 641.013 CRA
Publication Date 1981
Format: Books

A food lover's companion

2024-05-04T23:43:31Z

by Jones, Evan
Call Number 641.01308 JON
Publication Date 1979
Format: Books

Food in Vogue : six decades of cooking and entertaining / editted by Barbara Tims.

2024-05-04T23:43:31Z

by Tims, Barbara.
Call Number ARC 641.5 FOO
Publication Date 1976
Format: Books

Food & drink in Britain from the Stone Age to recent times.

2024-05-04T23:43:31Z

by Wilson, C. Anne.
Call Number 641.300942 WIL
Publication Date 1973
Format: Books

Testicles : balls in cooking and culture / Blandine Vié ; translated from the French by Giles MacDonogh.

2024-05-04T23:43:31Z

by Vié, Blandine.
Call Number 641.36 VIE
Publication Date 2011
Format: Books

A day at elBulli : an insight into the ideas, methods and creativity of Ferran Adria/ Ferran Adrià, Juli Soler, Albert Adrià.

2024-05-04T23:43:31Z

by Adria, Ferran
Call Number 641.5946 ADR
Publication Date 2010 2008
Summary A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria is an exclusive look behind the scenes at elBulli, the best restaurant in the world, and into the mind of Ferran Adria, the most creative chef working today. It is notoriously difficult to get a table, but for the first time A Day at elBulli opens the doors of the restaurant to everyone and documents hour-by-hour the painstaking preparations that take place every day. Illustrated with over 1,200 colour photographs, the book includes insights into the history of elBulli and into the life of Ferran Adria, as well as recipes and diagrams that reveal the creative secrets behind the spectacular dishes. A Day at elBulli provides a fascinating insight into the magical and rare experience of eating at elBulli.
Format: Regular print

Building a meal : from molecular gastronomy to culinary constructivism / Hervé This ; translated by Malcolm B. DeBevoise.

2024-05-04T23:43:31Z

by This, Hervé.
Call Number 641.5 THI
Publication Date 2009
Format: Books

Modern Gastronomy [electronic resource] : A to Z

2024-05-04T23:43:31Z

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
Format: Electronic Resources
Click here to view book

My last supper : 50 great chefs and their final meals : portraits, interviews, and recipes / Melanie Dunea ; introduction by Anthony Bourdain.

2024-05-04T23:43:31Z

by Dunea, Melanie.
Call Number 641.50922 DUN
Publication Date 2007
Format: Books

Slow food revolution [videorecording].

2024-05-04T23:43:31Z

Call Number DVD 641.013 SLO
Publication Date 2003
Summary "Speed, the obsession of the modern world, is determining what people should eat and how. Traditional foods are at risk of disappearing forever. An international eco-gastronomic movement known as Slow Food champions the protection of traditional culture, the environment and biodiversity while encouraging regional production, food education and pleasure. For these passionate and dedicated food lovers, sustainability, community and lifestyle are as important as seasonality, quality and taste." -- This program takes a look at this growing phenomenon.
Format: Video disc

Savouring the past : the Frech kitchen and the table from 1300 to 1789

2024-05-04T23:43:31Z

by Wheaton, Barbara Ketcham
Call Number 641.013 WHE
Publication Date 1983
Format: Books

Food / Andre Simon.

2024-05-04T23:43:31Z

by Simon, André Louis, 1877-1970.
Call Number ARC 641.3 SIM
Publication Date 1949
Format: Books

Eating with Peter : A Gastronomic Journey.

2024-05-04T23:43:31Z

by Buckley, Susan Washburn.
Call Number 641.013
Publication Date 2018
Format: Electronic Resources
Click here to view book

Gastronomy and Local Development : The Quality of Products, Places and Experiences.

2024-05-04T23:43:31Z

by Bellini, Nicola.
Call Number 641.013
Publication Date 2018
Format: Electronic Resources
Click here to view book

The Routledge handbook of sustainable food and gastronomy / edited by Philip Sloan, Willy Legrand and Clare Hindley.

2024-05-04T23:43:31Z

by Sloan, Philip, editor.
Call Number 338.190286 SLO
Publication Date 2015
Format: Books

The perfect meal [electronic resource] : the multisensory science of food and dining / Charles Spence & Betina Piqueras-Fiszman ; foreword by Heston Blumenthal.

2024-05-04T23:43:31Z

by Spence, Charles.
Call Number 641.013 SPE
Publication Date 2014
Summary The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner's overall experience. Examples are: the colour of the plate (visual)the shape of the glass (visual/tactile)the names used to describe the dishes (cognitive)the background music playing inside the restaura
Format: Electronic Resources
Click here to view book

Growth and niche markets in tourism [videorecording].

2024-05-04T23:43:31Z

Call Number TR DVD 338.4791 GRO
Publication Date 2012
Summary "A large range of factors have led to tourism becoming one of the world's fastest growing industries and this has led to the rapid growth in niche tourism where tourists seek to have experiences beyond their everyday ones. This program explores some niche markets, including volunteer tourism, dark tourism, health and medical tourism, and gastronomic tourism. Discussions with niche market tourists explore their motivations behind the experiences they chose and whether the outcomes were what they were hoping for" -- container.
Format: Other

Building a meal [electronic resource] : from molecular gastronomy to culinary constructivism

2024-05-04T23:43:31Z

by This, Hervé
Call Number 641.5 THI
Publication Date 2009
Summary An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy& mdash;the scientific exploration of cooking and eating. By the testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice.With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites& mdash;hard-boiled eg
Format: Electronic Resources
Click here to view book

Italian cuisine : a cultural history / Alberto Capatti & Massimo Montanari ; translated by Aine O'Healy.

2024-05-04T23:43:31Z

by Capatti, Alberto, 1944-
Call Number 641.594509 21
Publication Date 2003
Summary This magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Format: Electronic Resources
Click here to view

Best food writing 2015 / edited by Holly Hughes.

2024-05-04T23:43:31Z

by Hughes, Holly.
Call Number 641.3 BES
Publication Date 2015
Format: Books

Food words : essays in culinary culture / Peter Jackson and the CONANX group ; foreword by Warren J. Belasco.

2024-05-04T23:43:31Z

by Jackson, Peter, 1955-
Call Number 641.50014 23
Publication Date 2015
Format: Electronic Resources
Click here to view ebook

Food words [electronic resource] : essays in culinary culture / Peter Jackson and the CONANX group ; foreword by Warren J. Belasco.

2024-05-04T23:43:31Z

by Jackson, Peter, 1955-
Call Number 641.50014 23
Publication Date 2013
Format: Electronic Resources
Click here to view

The slow food story : politics and pleasure / Geoff Andrews.

2024-05-04T23:43:31Z

by Andrews, Geoff, 1961-
Call Number 641.013 AND
Publication Date 2008
Format: Books

Good food : the story of the art of cooking.

2024-05-04T23:43:31Z

by Reader's Digest Services
Call Number ARC 641.509 GOO
Publication Date 1977
Summary Includes 9 recipes.
Format: Books

Eat your history : stories & recipes from Australian kitchens / Jacqui Newling.

2024-05-04T23:43:31Z

by Newling, Jacqui, author.
Call Number 641.300994 NEW
Publication Date 2015
Summary Handwritten recipes passed through the generations, tales of goats running wild in colonial gardens and early settlers' experimentation with native foods ...Eat Your History dishes up stories and recipes from Australian kitchens and dining tables from 1788 to the 1950s. Jacqui Newling, resident gastronomer at Sydney Living Museums, invites you to share forgotten tastes and lost techniques, and to rediscover some delicious culinary treasures.
Format: Books

A good nose & great legs : the art of wine from the vine to the table / Robert Geddes.

2024-05-04T23:43:31Z

by Geddes, Robert, Master of Wine.
Call Number 641.220994 GED
Publication Date 2011
Format: Books

Balzac's Omelette : A Delicious Tour of French Food and Culture with Honore'de Balzac.

2024-05-04T23:43:31Z

by Muhlstein, Anka.
Call Number 843.7
Publication Date 2011
Format: Electronic Resources
Click here to view book

Taste buds and molecules : the art and science of food with wine / François Chartier ; translated by Levi Reiss.

2024-05-04T23:43:31Z

by Chartier, Francois.
Call Number 664.072 CHA
Publication Date 2010
Format: Books

Insatiable : Tales from a Life of Delicious Excess.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
Click here to view book

Wogfood : an oral history with recipes / John Newton.

2024-05-04T23:43:31Z

by Newton, John, 1945-
Call Number 641.300994 NEW
Publication Date 1996
Format: Books

Wine & food / founder, Andre L. Simon ; editor, Julian Jeffs.

2024-05-04T23:43:31Z

by Simon, André Louis, 1877-1970
Call Number ARC PER 641.013 WIN
Publication Date 1967
Format: Other

Eating Peru : A Gastronomic Journey.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
Click here to view book

Southern Provisions [electronic resource] : The Creation and Revival of a Cuisine

2024-05-04T23:43:31Z

by Shields, David S.
Call Number 641.5975
Publication Date 2015
Format: Electronic Resources
Click here to view book

Food lover's guide to the world : experience the great global cuisines.

2024-05-04T23:43:31Z

by Lonely Planet Publications (Firm)
Call Number 641.3009 FOO
Publication Date 2012
Summary The world is your oyster. Or hot dog. Or camembert. When we travel, it is often love at first bite. This book presents a lifetime of eating experiences that will lead you from one end of the globe to the other. Take your taste buds on a tour around the world and cook up you next great culinary adventure. Includes introductions by Mark Bittman and James Oseland, celebrity food-lover contributions, best places to find local dishes in cities great and small, cultural tips and how-to-eat etiquette, plus more than 50 recipes to cook back home.
Format: Regular print

Here & there : collected travel writing / A A Gill.

2024-05-04T23:43:31Z

by Gill, A. A., 1954-
Call Number 910.4 GIL
Publication Date 2011
Format: Books

Voracious : best new Australian food writing / edited by Paul McNally.

2024-05-04T23:43:31Z

by McNally, Paul.
Call Number 641.300994 VOR
Publication Date 2011
Summary This is the first volume of an annual series that celebrates the best in newly commissioned food writing. The first of its kind in Australia, this series aims to be bold and unique - and to start the conversation about food in the wider community.
Format: Books

Lobscouse & spotted dog : which it's a gastronomic companion to the Aubrey/Maturin novels / Anne Chotzinoff Grossman, Lisa Grossman Thomas.

2024-05-04T23:43:31Z

by Grossman, Anne Chotzinoff
Call Number ARC 641.5 GRO
Publication Date 1997
Summary Celebrate the joys of Patrick O'Brian's Aubrey/Maturin series in this cookbook, full of the food and drink that so often complement Jack and Stephen's travels. In these pages, you will find a wealth of authentic early-nineteenth-century recipes for foods such as Burgoo, Ship's Biscuit, Skillygalee, Drowned Baby, Sea-Pie, Figgy-Dowdy, Soused Hog's Face, Solomongundy, Jam Roly-Poly, Portable Soup, and, of course, Spotted Dog. With this book you can create a feast with Sucking Pig and Christmas Pudding, recreate Clarissa Oakes's bridal dinner, or learn how Jack's steward Killick might have made coffee. Recipes are accompanied by relevant quotes from the series text as well as extensive historical notes on the origins of the dishes and their names. Also included are instructive sections on the preparing of roasts, puddings, and raised pies.
Format: Books

Out to lunch / Paul Levy ; with an introduction by Ann Barr ; [photographs by Gered Mankowitz].

2024-05-04T23:43:31Z

by Levy, Paul, 1941-
Call Number 641.3009 LEV
Publication Date 1986
Format: Books

Food and drink in Britain : from the stone age to recent times / C. Anne Wilson

2024-05-04T23:43:31Z

by Wilson, C. Anne
Call Number ARC 641.300942 WIL
Publication Date 1973
Format: Books

Grazing : the ramblings and recipes of a man who gets paid to eat / John Newton.

2024-05-04T23:43:31Z

by Newton, John, 1945-
Call Number 641.5092 NEW
Publication Date 2010
Summary John Newton shares his love of food and life. After many years of eating, analysing and writing about food, John has put together the ramblings of a man who is paid to write about food.
Format: Books

The learned banqueters : books VI-VII / Athenaeus; edited and translated by S. Douglas Olson.

2024-05-04T23:43:31Z

by Athenaeus of Naucratis.
Call Number 641.3009495 ATH
Publication Date 2008 1854
Format: Books

Hunger / Terry Durack.

2024-05-04T23:43:31Z

by Durack, Terry.
Call Number 641.013 DUR
Publication Date 2000
Format: Books

In the land of the magic pudding : a gastronomic miscellany / edited by Barbara Santich.

2024-05-04T23:43:31Z

by Santich, Barbara.
Call Number ARC 641.300994 INT
Publication Date 2000
Format: Books

Gourmet trails Europe / edited by Clifton Wilkinson.

2024-05-04T23:43:31Z

by Wilkinson, Clifton, editor.
Call Number 647.954 GOU
Publication Date 2023
Summary Feed your wanderlust with 40 indulgent food and drink itineraries throughout Europe. Dine below Norway's icy North Sea; devour sumptuous mezedhes in Greece; forage for wild herbs in Germany's Black Forest - with weekend 'gourmet trails' for every budget and taste bud, this book will take you on a tour of the best epicurean regions. Bon appetit! Meet the chefs cooking heirloom recipes; the trailblazing winemakers producing world-famous vino; and the culinary pioneers creating a whole new food language. Whether you wish to spend your next perfect weekend feasting on bugs in Wales or discovering UNESCO vineyards in France, this unique guide is packed with unforgettable eateries, fiercely local food specialities and essential 'gourmet trail' information to make planning your next gastronomic adventure as easy as pie.
Format: Books

Boragó : coming from the south / Rodolfo Guzmán ; photographs by Christóbal Palma.

2024-05-04T23:43:31Z

by Guzmán, Rodolfo, (Chef)
Call Number 641.5983 GUZ
Publication Date 2017
Summary Chef Rodolfo Guzmán serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Boragó, using only native Chilean ingredients ? often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó.
Format: Books

J'aime London / [Alain Ducasse] ; co-author, Rosie Birkett ; photography, Pierre Monetta ; art director, Pierre Tachon.

2024-05-04T23:43:31Z

by Ducasse, Alain, author.
Call Number 647.95421 DUC
Publication Date 2014
Summary Renowned chef Alain Ducasse presents a list of his favourite eating haunts in London including restaurants, cafes, bars, markets, hotels and food specialists. He offers an invaluable list of places to visit alongside sumptuous photography.
Format: Regular print

Travels with Thai food : a journey with Spirit House / Helen Brierty & Annette Fear.

2024-05-04T23:43:31Z

by Brierty, Helen.
Call Number 641.59593 BRI
Publication Date 2007
Summary Take a trip to Thailand and back with the renowned chefs of Spirt House. Travels with Thai food unlocks the secrets of Thai cuisine and travel around one of the most beautiful countries on earth. Be prepared for a taste sensation in this showcase of modern Thai cuisine. Authors from the bestseller Spirit House.
Format: Books

Food and the memory : proceedings of the Oxford Symposium on Food and Cookery, 2000 / edited by Harlan Walker.

2024-05-04T23:43:31Z

by Oxford Symposium on Food & Cookery (2000 : St. Antony's College (University of Oxford)
Call Number 394.1209 OXF
Publication Date 2001
Format: Books

The English at table / John Hampson.

2024-05-04T23:43:31Z

by Hampson, John.
Call Number ARC 641.0942 HAM
Publication Date 1946
Format: Books

The Pleasures and Horrors of Eating : The Cultural History of Eating in Anglophone Literature.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
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Principles of astronomy / editor, Donald R. Franceschetti.

2024-05-04T23:43:31Z

by Franceschetti, Donald R., 1947- editor.
Call Number 520 23
Publication Date 2016
Summary This new resource introduces students and researchers to the fundamentals of astronomy. Entries are written in easy-to-understand language, so readers can use these entries as a solid starting-off point to develop a thorough understanding of this oftentimes confusing subject matter. Entries are arranged into easy-to-use subject areas. Salem Press Principles of Science: Astronomy covers: Celestial Bodies -- Stars & Constellations -- Space Missions -- Space Technology -- Theoretical Astrophysics. This new resource is a helpful tool for students and researchers who are just beginning their study of astronomy and need a solid background of the key terms and elements in the field. A must for all high school and undergraduate science programs. -- Amazon.com.
Format: Electronic Resources
http://ezproxy.angliss.edu.au/login?url=http://ezproxy.angliss.edu.au/login?direct=true&scope=site&db=nlebk&AN=1260798

Best food writing 2010 / edited by Holly Hughes.

2024-05-04T23:43:31Z

by Hughes, Holly.
Call Number 641.3 BES
Publication Date 2010
Format: Books

Best food writing 2009 / edited by Holly Hughes.

2024-05-04T23:43:31Z

by Hughes, Holly.
Call Number 641.3 BES
Publication Date 2009
Format: Books

Lost feast : culinary extinction and the future of food / Lenore Newman.

2024-05-04T23:43:31Z

by Newman, Lenore, 1973- author.
Call Number 363.8 NEW
Publication Date 2019
Format: Electronic Resources
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Bella Figura : How to Live, Love and Eat the Italian Way.

2024-05-04T23:43:31Z

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

2024-05-04T23:43:31Z

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...
Format: Electronic Resources
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Australia : a gourmet's paradise / editor June McCallum

2024-05-04T23:43:31Z

by McCallum, June
Call Number 641.0130994 AUS
Publication Date 1995
Format: Books

Australia : a gourmet's paradise / editor June McCallum

2024-05-04T23:43:31Z

by McCallum, June.
Call Number WAIARC 641.0130994 AUS
Publication Date 1995
Format: Books

The Art of Dining in Medieval Byzantium.

2024-05-04T23:43:31Z

by Frentrop, Lara.
Call Number 394.1209495
Publication Date 2023
Format: Electronic Resources
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The best American food writing 2019 / edited and with an introduction by Samin Nosrat ; Silvia Killingsworth, series editor.

2024-05-04T23:43:31Z

by Nosrat, Samin, editor.
Call Number 641.3 BES
Publication Date 2019
Summary "Good food writing evokes the senses," writes Samin Nosrat, best-selling author of Salt, Fat, Acid, Heat and star of the Netflix adaptation of the book. "It makes us consider divergent viewpoints. It makes us hungry and motivates us to go out into the world in search of new experiences. It charms and angers us, breaks our hearts, and gives us hope. And perhaps most importantly, it creates empathy within us." Whether it's the dizzying array of Kit Kats in Japan, a reclamation of the queer history of tapas, or a spotlight on a day in the life of a restaurant inspector, the work in The Best American Food Writing 2019 will inspire you to pick up a knife and start chopping, but also to think critically about what you're eating and how it came to your plate, while still leaving you clamouring for seconds.
Format: Books

Duck Season : Eating, Drinking, and Other Misadventures in Gascony--France's Last Best Place.

2024-05-04T23:43:31Z

by McAninch, David.
Call Number 641.594473
Publication Date 2017
Format: Electronic Resources
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Guidebook for the scientific traveler [electronic resource] : visiting astronomy and space exploration sites across America / Duane S. Nickell.

2024-05-04T23:43:31Z

by Nickell, Duane S.
Call Number 520.973 22
Publication Date 2008
Summary A one-of-a-kind guidebook for planning astronomy and space-themed trips across America--50 space-related and astronomical attractions grouped by theme; state-by-state index of destinations; detailed descriptions, visitor information and websites for every site. Albert Einstein Memorial * Adler Planetarium * Kansas Cosmosphere and Space Center * Keck Telescope * Meteor Crater * NASA Exhibit of Buzz Aldrin?s boot print * Rose Center for Earth and Space Science and many, many more!
Format: Electronic Resources
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Rice talks [electronic resource] : food and community in a Vietnamese town / Nir Avieli.

2024-05-04T23:43:31Z

by Avieli, Nir
Call Number 394.12095975
Publication Date 2012
Summary Rice Talks explores the importance of cooking and eating in the everyday social life of Hoi An, a properous market town in central Vietnam known for its exceptionally elaborate and sophisticated local cuisine. In a vivid and highly personal account, Nir Avieli takes the reader from the private setting of the extended family meal into the public realm of the festive, extraordinary, and unique. He shows how foodways relate to class relations, gender roles, religious practices, cosmology, ethnicity, and even local and national politics. This evocative study departs from conventional anthropolo
Format: Electronic Resources
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AutoBioPhagies.

2024-05-04T23:43:31Z

by Chehab, May.
Call Number 843.7
Publication Date 2011
Summary De Feuerbach a Derrida, de la gastronomie au cannibalisme et de la saveur a la terreur, cette etude decline les differentes postures du sujet mangeant. Plus precisement, et resolument ancre dans un corps place au centre du present volume, c'est d'abord un sujet phagique jouissif qui triomphe dans l'autobiographie gastronomique. Mais l'etude examine egalement les modalites d'apparition d'un sujet dysphorique, emiette, spectralise ou vampirise, aussi bien dans les litteratures de l'eclatement de soi que dans les mises en spectacle des dechirements identitaires de l'art corporel. Les contributions permettent enfin de voir comment la metaphore (auto)phagique, pathologique chez les grands lecteurs, toujours digestive, voire stercoraire, se litterarise dans une quotidiennete diarique recyclee ad nauseam, se redefini philosophiquement dans un rapport circulaire au monde et voit son essence sondee par la philosophie anti-idealiste et postmoderne. Enrichies de l'apport de disciplines differentes, les AutoBioPhagies aspirent en effet a reunir ce que la tradition occidentale a desuni : les deux fonctions principales de la bouche, celle de la parole et celle de la nourriture.
Format: Electronic Resources
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Eating Identities [electronic resource] : Reading Food in Asian American Literature / Wenying Xu.

2024-05-04T23:43:31Z

by Xu, Wenying
Call Number 810.93559 XU
Publication Date 2008
Format: Electronic Resources
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Astronomy [electronic resource] / by Geoff Holt and Nancy W. West.

2024-05-04T23:43:31Z

by Holt, Geoff, 1963-
Call Number 520.78 22
Publication Date 2011
Format: Electronic Resources
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Cleomedes' lectures on astronomy : a translation of The heavens / with an introduction and commentary by Alan C. Bowen and Robert B. Todd.

2024-05-04T23:43:31Z

by Cleomedes.
Call Number 520 22
Publication Date 2004
Summary This is a clear and idiomatic English translation of 'The Heavens', along with an informative introduction, detailed notes and technical diagrams.
Format: Electronic Resources
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The meal : proceedings of the Oxford Symposium on Food and Cookery, 2001 / edited by Harlan Walker.

2024-05-04T23:43:31Z

by Oxford Symposium on Food & Cookery (2001 : Saint Antony's College (University of Oxford)
Call Number 641.3 OXF
Publication Date 2002
Format: Books

Eating the enlightenment [electronic resource] : food and the sciences in Paris, 1670-1760 / E. C. Spary.

2024-05-04T23:43:31Z

by Spary, E. C. (Emma C.)
Call Number 394.120944 SPA
Publication Date 2013
Summary Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners-from physicians and poets to philosophes and playwrights-E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, an
Format: Electronic Resources
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Turn left at Orion [electronic resource] : a hundred night sky objects to see in a small telescope-- and how to find them / Guy Consolmagno and Dan M. Davis ; illustrations by Karen Kotash Sepp, Anne Drogin, and Mary Lynn Skirvin.

2024-05-04T23:43:31Z

by Consolmagno, Guy, 1952-
Call Number 523 22
Publication Date 2000
Summary "A guidebook for beginning amateur astronomers, Turn Left at Orion provides all the information you need to observe the Moon, the planets and a whole host of celestial objects. Large format diagrams show these objects exactly as they appear in a small telescope (50-70 mm or 2-3" aperture) and for each object there is information on the current state of our astronomical knowledge." "Thoroughly revised and updated, this new edition contains a chapter describing spectacular deep sky objects visible from the southern hemisphere, as well as tips on how to observe the upcoming transits of Venus. It also includes a discussion of Dobsonian telescopes, with hints on using your personal computer and the internet as aids for planning an observing session." "Unlike many guides to the night sky, this book is specifically written for observing using small telescopes. Clear and easy-to-use, this book will appeal to skywatchers of all ages and backgrounds. No previous knowledge of astronomy is needed."--Jacket.
Format: Electronic Resources
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Study of the universe / [contributors, Raymond D. Benge, Jr. [and others].

2024-05-04T23:43:31Z

by Benge, Raymond D.
Call Number 520 23
Publication Date 2013
Format: Electronic Resources
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The solar system [electronic resource] / editors, David G. Fisher, Richard R. Erickson.

2024-05-04T23:43:31Z

by Fisher, David G.
Call Number 523.2 22
Publication Date 2010
Summary Provides coverage of all major aspects of Earth's solar system, from major planets to their satellites, small bodies, interplanetary phenomena, and cosmological context.
Format: Electronic Resources
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Probing the new solar system [electronic resource] / John Wilkinson.

2024-05-04T23:43:31Z

by Wilkinson, John.
Call Number 523.2 22
Publication Date 2009
Summary Discoveries made about our Solar System using ground-based and space probe technology.
Format: Electronic Resources
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Heavenly errors : misconceptions about the real nature of the universe / Neil F. Comins.

2024-05-04T23:43:31Z

by Comins, Neil F., 1951-
Call Number 520 21
Publication Date 2001
Format: Electronic Resources
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Our universe : the thrill of extragalactic exploration as told by leading experts / edited by S. Alan Stern.

2024-05-04T23:43:31Z

by Stern, Alan, 1957-
Call Number 523.1 22
Publication Date 2001
Summary The Universe in which we live is unimaginably vast and ancient, with countless star-systems, galaxies and extraordinary phenomena as different and strange as blackholes, dark-matter, gamma-ray bursts and nearly-invisible galaxies. From our earliest days humankind has looked to these heavens in awe. Our Universe is a fascinating collection of articles on extra-galactic astronomy and cosmology at the dawn of the 21st century. This accessible, wonderfully illustrated book has been written by some of the world's foremost astrophysicists. Some are theorists, some computational modellers, some observers, but all provide deep insight into the most cutting-edge, difficult, and bizarre topics of astrophysics. These highly personal perspectives, however, reveal more than the wonders and achievements of modern astronomy, more than its techniques and state of knowledge. Our Universe also describes what drives these extraordinary scientists and how their careers and very lives have been shaped by a burning desire to understand our Universe.
Format: Electronic Resources
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Kepler's philosophy and the new astronomy [electronic resource] / Rhonda Martens.

2024-05-04T23:43:31Z

by Martens, Rhonda, 1964- author.
Call Number 521.3 22
Publication Date 2000
Summary Johannes Kepler contributed importantly to every field he addressed. He changed the face of astronomy by abandoning principles that had been in place for two millennia, made important discoveries in optics and mathematics, and was an uncommonly good philosopher. Generally, however, Kepler's philosophical ideas have been dismissed as irrelevant and even detrimental to his legacy of scientific accomplishment. Here, Rhonda Martens offers the first extended study of Kepler's philosophical views and shows how those views helped him construct and justify the new astronomy. Martens notes that since Ke.
Format: Electronic Resources
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A bite of the big apple : my food adventure in New York / Monica Trapaga & Lil Tulloch ; photography by Chris Chen with new photographs by Monica Trapaga, Simon Williams, Lil Tulloch, Georgia Williams, & Jessica Vincent.

2024-05-04T23:43:31Z

by Trapaga, Monica
Call Number 641.59747 TRA
Publication Date 2013
Summary New York, New York. It's Ella and Louis. It's Seinfeld and Woody Allen. It's the bright lights of Broadway, it's hot dogs at 2 a.m., it's bagels and doughnuts and pastrami on rye. It's also Mexican, Jamaican, Filipino, Puerto Rican and Chinese food, all thrown together in a cultural cacophony quite unlike anywhere else in the world.
Format: Regular print

The black hole at the center of the Milky Way [electronic resource] / Andreas Eckart, Rainer Schödel, Christian Straubmeier.

2024-05-04T23:43:31Z

by Eckart, Andreas.
Call Number 523.8875 22
Publication Date 2005
Summary Reviewing the fundamental instrumental techniques and current observational results, this book unveils the mysteries of the physical processes in the central parsec of our Milky Way: the super-massive black hole embedded in a central stellar cluster as well as the gas and dust in the circumnuclear region. The observations described cover the entire electromagnetic spectrum from decimeter radio-waves to high energy X-ray and -rays, and a comprehensive summary of up-to-date astrophysical interpretations is given. The emphasis is put on observational techniques, image processing aspects, and a detailed presentation of the most cutting-edge work carried out in the near-infrared wavelength regime. These recent results include both the first orbits of stars around the central black hole and the multiwavelength variability of the central source.
Format: Electronic Resources
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A skywatcher's year / Jeff Kanipe.

2024-05-04T23:43:31Z

by Kanipe, Jeff, 1953-
Call Number 520 21
Publication Date 1999
Summary Through 52 essays, A Skywatcher's Year guides readers to celestial events and phenomena that occur or are visible with the naked eye and binoculars for each week of the year. It acquaints readers not only with up-to-date astronomical information on stars, nebulae, meteors, the Milky Way, and galaxies, but also conveys the beauty and wonder of the night sky. Covering both the Northern Hemisphere and the Southern Hemisphere, A Skywatcher's Year helps readers find prominent stars and constellations, bright star clusters, nebulae, and galaxies, and explains how and when to observe prominent annual meteor showers.
Format: Electronic Resources
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The Yelp : A Heartbreak in Reviews.

2024-05-04T23:43:31Z

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.
Format: Electronic Resources
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High energy radiation from black holes : gamma rays, cosmic rays, and neutrinos / Charles D. Dermer, Govind Menon.

2024-05-04T23:43:31Z

by Dermer, Charles, author.
Call Number 523.8875 22
Publication Date 2009
Summary Beginning with Einstein's special and general theories of relativity, the authors give a detailed mathematical description of fundamental astrophysical radiation processes, including Compton scattering of electrons and photons, synchrotron radiation of particles in magnetic fields, and much more.
Format: Electronic Resources
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Food, consumption, and the body in contemporary women's fiction / Sarah Sceats.

2024-05-04T23:43:31Z

by Sceats, Sarah.
Call Number 823.91409355 21
Publication Date 2000
Summary "This study explores the subtle and complex significance of food and eating in contemporary women's fiction. Sarah Sceats reveals how preoccupations with food, its consumption and the body are central to the work of writers such as Doris Lessing, Angela Carter, Margaret Atwood and others. Through close analysis of their fiction, Sceats examines the multiple metaphors associated with these themes, making powerful connections between food and love, motherhood, sexual desire, self-identity and social behaviour."--Jacket.
Format: Electronic Resources
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At the first table : food and social identity in early modern Spain / Jodi Campbell.

2024-05-04T23:43:31Z

by Campbell, Jodi, 1968- author.
Call Number 394.120946 CAM
Publication Date 2017
Summary "Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in the choreography of everyday life. In contexts from funerals to festivals to their treatment of the poor, Spaniards used food to display their wealth, social connections, religious affiliation, regional heritage, and membership in various groups and institutions and to reinforce perceptions of difference. Research on European food culture has been based largely on studies of England, France, and Italy, but more locally on Spain. Jodi Campbell combines these studies with original research in household accounts, university and monastic records, and municipal regulations to provide a broad overview of Spanish food customs and to demonstrate their connections to identity and social change in the sixteenth and seventeenth centuries"--
Format: Electronic Resources
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California Cuisine and Just Food [electronic resource].

2024-05-04T23:43:31Z

by Fairfax, Sally K.
Call Number 394.12
Publication Date 2012
Format: Electronic Resources
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The art of dining : a history of cooking & eating / Sara Paston-Williams.

2024-05-04T23:43:31Z

by Paston-Williams, Sara, author.
Call Number 394.120941 PAS
Publication Date 1993
Summary ... 'tis very fine, but where d'ye sleep, or where d'ye dine? Blenheim Palace was still being built when this verse was composed in 1714. The author - possibly Alexander Pope or Jonathan Swift - was attacking the grandiloquent baroque style of architecture which placed dining rooms far from kitchens, making food stone cold before it even reached the table. The question posed is one that fascinates visitors to historic houses - in England and elsewhere. Sleeping habits and arrangements have changed comparatively little over the centuries, but cooking and eating have undergone revolution after revolution. Behind the curious ingredients and mysterious language of old cookbooks lies a completely different world, where the foods that we take for granted were often not available, food preparation, cooking and preservation were laborious tasks, and the art of dining reflected social attitudes far removed from modern practice. Sara Paston-Williams has used the great wealth of Britain's National Trust houses and records to produce this carefully researched book. She has tackled the huge subject chronologically, from the cavernous kitchens and great halls of medieval houses like Cotehele in Cornwall to the ingenious technology of late Victorian service areas such as that at Cragside in Northumberland, which produced food for ornate dining rooms and intimate parlors. Each chapter of The Art of Dining includes historical recipes, together with their modern adaptations. The result is a feast for the eye as well as a fascinating guide to all the arts of dining.
Format: Books

The observing guide to the Messier marathon [electronic resource] : a handbook and atlas / Don Machholz.

2024-05-04T23:43:31Z

by Machholz, Don, 1952-
Call Number 522 21
Publication Date 2002
Summary The Messier Catalogue lists one hundred and ten galaxies, star clusters and nebulae. With over 90 easy-to-use star maps, and tips for a successful night of observing, this book will help amateurs with a small telescope to complete the Messier Marathon, or to observe the Messier Objects throughout the year.
Format: Electronic Resources
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Epicure: life's refinements

2024-05-04T23:43:31Z

by Epicure: life's refinements:
Call Number PER 641.013 EPI FEB 2020 FEB 2020
Publication Date 2024 2023 2022 2021 2020
Format: Books Other

Kepler's cosmological synthesis [electronic resource] : astrology, mechanism and the soul / by Patrick J. Boner.

2024-05-04T23:43:31Z

by Boner, Patrick, author.
Call Number 523.1092 23
Publication Date 2013
Summary Spanning the course of his career, this book brings new light to Kepler's vitalistic views and their central place in his world picture. It challenges our view of Kepler as a nascent mechanical philosopher who fell back on an older form of physics.
Format: Electronic Resources
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Unseen Cosmos : the Universe in Radio.

2024-05-04T23:43:31Z

by Graham-Smith, Francis.
Call Number 522.7 23
Publication Date 2013
Format: Electronic Resources
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Adventures in cosmology [electronic resource] / editor, David Goodstein.

2024-05-04T23:43:31Z

by Goodstein, David L., 1939-
Call Number 523.1 22
Publication Date 2011
Summary This volume tells of the quest for cosmology as seen by some of the finest cosmologists in the world. It starts with "Galaxy Formation from Start to Finish" and ends with "The First Supermassive Black Holes in the Universe," exploring in between the grand themes of galaxies, the early universe, expansion of the universe, dark matter and dark energy. This up-to-date collection of review articles offers a general introduction to cosmology and is intended for all probing into the profound questions on where we came from and where we are going.
Format: Electronic Resources
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New perspectives on Aristotle's De caelo [electronic resource] / edited by Alan C. Bowen and Christian Wildberg.

2024-05-04T23:43:31Z

by Bowen, Alan C.
Call Number 520 22
Publication Date 2009
Summary Aristotle's great ambition in his "De caelo" was to determine the nature and structure of the geocentric universe. This collection of essays addresses key epistemological and methodological issues raised by the numerous arguments that Aristotle offers.
Format: Electronic Resources
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Extreme ultraviolet astronomy / Martin A. Barstow, Jay B. Holberg.

2024-05-04T23:43:31Z

by Barstow, Martin A. (Martin Adrian), 1958-
Call Number 522.68 22
Publication Date 2003
Summary Describes the development of astronomy in the Extreme Ultraviolet wavelength range, from the first rocket-based experiments to the latest satellite missions. This timely book for graduate students and researchers comes at the end of a major phase of discovery in the field.
Format: Electronic Resources
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Practical statistics for astronomers [electronic resource] / J.V. Wall, C.R. Jenkins.

2024-05-04T23:43:31Z

by Wall, J. V.
Call Number 520.727 22
Publication Date 2003
Format: Electronic Resources
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Mindsteps to the cosmos [electronic resource] / Gerald S. Hawkins.

2024-05-04T23:43:31Z

by Hawkins, Gerald S.
Call Number 523 19
Publication Date 2002
Summary Mindsteps to the Cosmos shows how modern global civilization depends on giant leaps of understanding that have been made in the past. Science and technology have been inspired and formulated by the sky - the cosmos in which we live. Human development could not have taken place on a cloud-shrouded planet. Mathematics was invented to track the movements of the sun, moon and stars even though back then these were thought to be gods. The space program has taken us beyond the earth, and satellite systems are exploring to the ends of the visible universe. This book provides the reader with algorithm.
Format: Electronic Resources
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Planetary astronomy : from ancient times to the third millennium / Ronald A. Schorn.

2024-05-04T23:43:31Z

by Schorn, Ronald A. (Ronald Anthony), 1935-
Call Number 523.409 21
Publication Date 1998
Format: Electronic Resources
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Space-time of the Bororo of Brazil / Stephen Michael Fabian.

2024-05-04T23:43:31Z

by Fabian, Stephen Michael.
Call Number 305.8984081 20
Publication Date 1992
Format: Electronic Resources
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Space-time of the Bororo of Brazil / Stephen Michael Fabian.

2024-05-04T23:43:31Z

by Fabian, Stephen Michael.
Call Number 305.8984081 20
Publication Date 1992
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Black holes [electronic resource] : new horizons / editor, Sean Alan Hayward.

2024-05-04T23:43:31Z

by Hayward, Sean Alan.
Call Number 523.8875 22
Publication Date 2013
Summary Black holes, once just fascinating theoretical predictions of how gravity warps space-time according to Einstein's theory, are now generally accepted as astrophysical realities, formed by post-supernova collapse, or as supermassive black holes mysteriously found at the cores of most galaxies, powering active galactic nuclei, the most powerful objects in the universe. Theoretical understanding has progressed in recent decades with a wider realization that local concepts should characterize black holes, rather than the global concepts found in textbooks. In particular, notions such as trapping horizon allow physically meaningful quantities and equations, describing how a black hole evolves. This has led to discoveries in fields as diverse as classical and numerical general relativity, differential geometry, thermodynamics, quantum field theory, and quantum gravity. There is heretofore no one volume which covers all the main aspects, so this volume collects together summaries and recent research, each chapter written by an expert or experts in a given field. This is intended for readers at a graduate level upwards, who wish to learn about the wide range of research concerning black holes.
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Dark matter, neutrinos, and our solar system [electronic resource] / Nirmala Prakash.

2024-05-04T23:43:31Z

by Prakash, Nirmala.
Call Number 523.18 23
Publication Date 2013
Summary Dark Matter, Neutrinos, and Our Solar System is a unique enterprise that should be viewed as an important contribution to our understanding of dark matter, neutrons and the solar system. It describes these issues in terms of links, between cosmology, particle and nuclear physics, as well as between cosmology, atmospheric and terrestrial physics. It studies the constituents of dark matter (classified as hot, warm and cold) first in terms of their individual structures (baryonic and non-baryonic, massive and non-massive, interacting and non-interacting) and second, in terms of facilities available to detect these structures (large and small). Neutrinos (an important component of dark matter) are treated as a separate entity. A detailed study of these elusive (sub-atomic) particles is done, from the year 1913 when they were found as byproducts of beta decay - until the discovery in 2007 which confirmed that neutrino flavors were not more than three (as speculated by some). The last chapter of the book details the real-time stories about the "regions" that were not explored thus far, for lack of advanced technology. Their untold fascinating stories (which span up to 2010) are illustrated here date wise in full. The book concludes with the latest news that the Large Hadron Collider team at CERN has finally succeeded in producing 7 trillion electronic volts of energy by creating head-on-collisions of protons and more protons (in search of God-particle). The energy produced was three times more than previous records.
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Black holes : evolution, theory, and thermodynamics / Alois J. Bauer and Diethelm G. Eiffel, editors.

2024-05-04T23:43:31Z

by Bauer, Alois J.
Call Number 523.8875 23
Publication Date 2011
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Black holes and galaxy formation [electronic resource] / Adonis D. Wachter and Raphael J. Propst, editors.

2024-05-04T23:43:31Z

by Wachter, Adonis D.
Call Number 523.8875 22
Publication Date 2010
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An introduction to black holes, information, and the string theory revolution : the holographic universe / Leonard Susskind, James Lindesay.

2024-05-04T23:43:31Z

by Susskind, Leonard.
Call Number 523.8875 22
Publication Date 2005
Summary Over the last decade the physics of black holes has been revolutionized by developments that grew out of Jacob Bekenstein's realization that black holes have entropy. Steven Hawking raised profound issues concerning the loss of information in black hole evaporation and the consistency of quantum mechanics in a world with gravity.
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Very high energy cosmic gamma radiation : a crucial window on the extreme universe / F.A. Aharonian.

2024-05-04T23:43:31Z

by Aharonian, Felix A.
Call Number 522.6862 22
Publication Date 2004
Summary Gamma ray astronomy, the branch of high energy astrophysics that studies the sky in energetic [symbol]-ray photons, is destined to play a crucial role in the exploration of nonthermal phenomena in the Universe in their most extreme and violent forms. The great potential of this discipline offers impressive coverage of many "hot topics" of modern astrophysics and cosmology, such as the origin of galactic and extragalactic cosmic rays, particle acceleration and radiation processes under extreme astrophysical conditions, and the search for dark matter. The recent observational results and exciting theoretical predictions provide a strong rationale for a deep study of cosmic radiation with forthcoming satellite-borne and ground-based detectors in the so-called very high energy domain of the electromagnetic spectrum above 1010 eV. This invaluable book presents the motivations and highlights the principal objectives of the field, as well as demonstrates its intrinsic links to other branches of high energy astrophysics. Preference is given to three topical areas: (i) origin of cosmic rays; (ii) physics and astrophysics of relativistic jets; (iii) observational gamma ray cosmology. Also, an essential part of the book is devoted to the discussion of the principal mechanisms of production and absorption of energetic [symbol]-rays in different astrophysical environments, as well as to the description of the detection methods of high energy cosmic [symbol]-radiation.
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The edge of infinity [electronic resource] : supermassive black holes in the universe / Fulvio Melia.

2024-05-04T23:43:31Z

by Melia, Fulvio.
Call Number 523.8875 22
Publication Date 2003
Summary Answers to some of the most intriguing questions now being asked about black holes.
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Nonlinear gravitodynamics : the Lense-Thirring effect : a documentary introduction to current research / editors, Remo Ruffini, Costantino Sigismondi.

2024-05-04T23:43:31Z

by William Fairbank Meeting on the Lense-Thirring Effect (3rd : 1998 : Rome, Italy, and Pescara, Italy)
Call Number 521.4 22
Publication Date 2003
Summary This book gives a detailed, up-to-date account of the Lense-Thirring effect and its implications for physics and astrophysics. Starting from a profound intuition of Lense and Thirring in 1918, based on a simple solution to the linearized Einstein field equations, this has emerged in the past four decades as a phenomenon of extraordinary importance in cosmology, radio jets in quasars, and the physics of neutron stars and black holes, besides leading to some of the most sophisticated experiments ever performed in the space surrounding our planet. The book contains the contributions presented at the "Third William Fairbank Meeting" which have been expanded by adding a complete set of classical and prominent contemporary papers on this subject and a general introduction by R Ruffini.
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Celestial objects for modern telescopes / Michael A. Covington.

2024-05-04T23:43:31Z

by Covington, Michael A., 1957-
Call Number 522 22
Publication Date 2002
Summary In addition to the more standard techniques, this unique guide introduces the latest modern resources available to today's astronomer, including personal computers, the Internet, and computerized telescopes. It offers detailed practical advice for observing the Sun, Moon, planets, and 200 stars and deep-sky objects with modest-sized telescopes under suburban conditions.
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Out of the blue : a 24-hour skywatcher's guide / John Naylor.

2024-05-04T23:43:31Z

by Naylor, John C. (John Caldicott), 1945-
Call Number 551.565 22
Publication Date 2002
Summary Why is the sky blue? How can I see an eclipse? Skywatcher John Naylor offers practical advice on where and when you should look for natural phenomena in both the day and night sky. Out of the Blue is for all those curious or puzzled about things optical and astronomical.
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The galaxies of the Local Group / Sidney van den Bergh.

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by Van den Bergh, Sidney, 1929-
Call Number 523.112 21
Publication Date 2000
Summary A masterful summary of what is currently known about the Local Group (thirty-five member galaxies that includes the Milky Way), and expertly places this knowledge in the wider context of understanding galaxy formation and evolution, the cosmic distance scale, and the early Universe. Includes many important previously unpublished results.
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Copernicus and the Aristotelian tradition [electronic resource] : education, reading, and philosophy in Copernicus's path to heliocentrism / by Andé Goddu.

2024-05-04T23:43:31Z

by Goddu, André, 1945-
Call Number 520.92 22
Publication Date 2010
Summary Taking into account the most important results of the scholarly literature since 1973 and the best Polish scholarship of the past century, this is the first comprehensive study of Copernicus's achievement in English that examines Copernicus's path to heliocentrism from the perspective of late medieval philosophy, the Renaissance recovery of ancient literature and science, and early-modern editions of books that Copernicus used. The principal goals are to explain his commitment to the existence of celestial spheres, and the logical foundations for his views about hypotheses. In doing so, the wo.
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Dark matter in astrophysics and particle physics [electronic resource] : proceedings of the 7th International Heidelberg Conference, Dark 2009, Christchurch, New Zealand, 18-24 January 2009 / editors, Hans Volker Klapdor-Kleingrothaus, Irina V. Krivosheina.

2024-05-04T23:43:31Z

by DARK 2009 (2009 : Christchurch, N.Z.)
Call Number 523.1126 22
Publication Date 2010
Summary Dark matter and dark energy are one of the central mysteries in modern physics, although modern astrophysical and cosmological observations and particle physics experiments can and will provide vital clues in uncovering its true nature. The DARK 2009 Conference brought together World's leading researchers in both astrophysics and particle physics, providing an opportunity and platform to present their latest results to the community. The topics covered are wide-ranging, from terrestrial underground experiments to space experimental efforts to search for dark matter, and on the theoretical aspects, from the generating of a fifth family as origin of dark matter, extra dimensions and dark matter to non-standard Wigner classes and dark matter. One of the new highlights was certainly a possible connection between a neutrino mass as observed by nuclear double beta decay and the dark energy. Highly important and relevant in its field, the book presents a vital snapshot of the sometimes seemingly disparate areas of dark matter research and offers an exciting overview of current ideas and future directions.
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Diffraction-limited imaging with large and moderate telescopes [electronic resource] / Swapan K. Saha.

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by Saha, Swapan K.
Call Number 522.6 22
Publication Date 2007
Summary This book deals with the fundamentals of wave optics, polarization, interference, diffraction, imaging, and the origin, properties, and optical effects of turbulence in the Earth's atmosphere. Techniques developed during the last few decades to overcome atmospheric image degradation (including passive methods, speckle interferometry in particular, and active methods such as adaptive optics), are highlighted. Also discussed are high resolution sensors, image processing, and the astronomical results obtained with these techniques.
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Dark matter in the universe / edited by John Bahcall, Tsvi Piran, Steven Weinberg.

2024-05-04T23:43:31Z

by Jerusalem Winter School for Theoretical Physics (4th : 1986 : Jerusalem)
Call Number 523.1 22
Publication Date 2004
Summary If standard gravitational theory is correct, then most of the matterin the universe is in an unidentified form which does not emit enoughlight to have been detected by current instrumentation. This book isthe second editon of the lectures given at the 4th Jerusalem WinterSchool for Theoretical Physics, with new material added. The lecturesare devoted to the "missing matter" problem in the universe, thesearch to understand dark matter. The goal of this volume is to makecurrent research work on unseen matter accessible to students withoutprior experience in this area and to provide insights for.
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The dark universe [electronic resource] : matter, energy and gravity : proceedings of the Space Telescope Science Institute Symposium, held in Baltimore, Maryland, April 2-5, 2001 / edited by Mario Livio.

2024-05-04T23:43:31Z

by Space Telescope Science Institute Symposium (2001 : Baltimore, Md.)
Call Number 523.1 22
Publication Date 2003
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A single sky [electronic resource] : how an international community forged the science of radio astronomy / David P.D. Munns.

2024-05-04T23:43:31Z

by Munns, David P. D., 1972-
Call Number 522.682 23
Publication Date 2013
Summary How radio astronomers challenged national borders, disciplinary boundaries, and the constraints of vision to create an international scientific community.
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Exploration of the solar system by infrared remote sensing / R.A. Hanel [and others].

2024-05-04T23:43:31Z

by Hanel, R. A.
Call Number 523.2 22
Publication Date 2003
Summary This book describes all aspects of the theory, instrumental techniques and observational results of the remote sensing of objects in our Solar System through studies of infrared radiation. Fully revised since publication of the first edition in 1992, it now incorporates the latest technologies, new mission results and scientific discoveries. It also includes a fully up-dated bibliography to reflect the advances made in this field during the past ten years. All planets from Mercury to Pluto, many of their satellites, asteroids and comets are discussed. The presentation will appeal to advanced students and professional planetary science researchers, although some chapters are of wider interest. The authors have drawn on their extensive experience at the NASA-Goddard Space Flight Center to produce a definitive account of what can be learned from infrared studies of our planetary system.
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Galileo on the world systems : a new abridged translation and guide / Maurice A. Finocchiaro.

2024-05-04T23:43:31Z

by Galilei, Galileo, 1564-1642, author.
Call Number 520 20
Publication Date 1997
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Journey of the universe / Brian Thomas Swimme and Mary Evelyn Tucker.

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by Swimme, Brian.
Call Number 523.1 22
Publication Date 2011
Summary "Today we know what no previous generation knew: the history of the universe and of the unfolding of life on Earth. Through the astonishing combined achievements of natural scientists worldwide, we now have a detailed account of how galaxies and stars, planets and living organisms, human beings and human consciousness came to be. And yet ... we thirst for answers to questions that have haunted humanity from the very beginning. What is our place in the 14-billion-year history of the universe? What roles do we play in Earth's history? How do we connect with the intricate web of life on Earth? In Journey of the Universe Brian Thomas Swimme and Mary Evelyn Tucker tell the epic story of the universe from an inspired new perspective, weaving the findings of modern science together with enduring wisdom found in the humanistic traditions of the West, China, India, and indigenous peoples. The authors explore cosmic evolution as a profoundly wondrous process based on creativity, connection, and interdependence, and they envision an unprecedented opportunity for the world's people to address the daunting ecological and social challenges of our times. Journey of the Universe transforms how we understand our origins and envision our future. Though a little book, it tells a big story one that inspires hope for a way in which Earth and its human civilizations could flourish together. This book is part of a larger project that includes a documentary film, an educational DVD series, and a website. The film and the DVD series will be released in 2011. For more information, please consult the website, journeyoftheuniverse.org"--
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The recipe reader : narratives, contexts, traditions / edited by Janet Floyd and Laurel Forster.

2024-05-04T23:43:31Z

by Floyd, Janet, author.
Call Number 641.3 FLO
Publication Date 2010 2003
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Artificial black holes [electronic resource] / edited by Mário Novello, Matt Visser, Grigori Volovik.

2024-05-04T23:43:31Z

by Novello, M.
Call Number 523.8875015118 22
Publication Date 2002
Summary "Physicists are pondering the possibility of simulating black holes in the laboratory by means of various "analog models". These analog models, typically based on condensed matter physics, can be used to help us understand general relativity (Einstein's gravity); conversely, abstract techniques developed in general relativity can sometimes be used to help us understand certain aspects of condensed matter physics. This book contains 13 chapters - written by experts in general relativity, particle physics, and condensed matter physics - that explore various aspects of this two-way traffic."--Jacket.
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Neutron Stars / Katia Moskvitch.

2024-05-04T23:43:31Z

by Moskvitch, Katia, author.
Call Number 523.8874 23
Publication Date 2020
Summary The astonishing science of neutron stars and the stories of the scientists who study them.Neutron stars are as bewildering as they are elusive. The remnants of exploded stellar giants, they are tiny, merely twenty kilometers across, and incredibly dense. One teaspoon of a neutron star would weigh several million tons. They can spin up to a thousand times per second, they possess the strongest magnetic fields known in nature, and they may be the source of the most powerful explosions in the universe. Through vivid storytelling and on-site reporting from observatories all over the world, Neutron Stars offers an engaging account of these still-mysterious objects.Award-winning science journalist Katia Moskvitch takes readers from the vast Atacama Desert to the arid plains of South Africa to visit the magnificent radio telescopes and brilliant scientists responsible for our knowledge of neutron stars. She recounts the exhilarating discoveries, frustrating disappointments, and heated controversies of the past several decades and explains cutting-edge research into such phenomena as colliding neutron stars and fast radio bursts: extremely powerful but ultra-short flashes in space that scientists are still struggling to understand. She also shows how neutron stars have advanced our broader understanding of the universe--shedding light on topics such as dark matter, black holes, general relativity, and the origins of heavy elements like gold and platinum--and how we might one day use these cosmic beacons to guide interstellar travel.With clarity and passion, Moskvitch describes what we are learning at the boundaries of astronomy, where stars have life beyond death.
Format: Electronic Resources
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