SirsiDynix Enterprise https://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dvegan$0026qf$003dAUTHOR$002509Author$002509Elias$00252C$002bMegan$002bJ.$002509Elias$00252C$002bMegan$002bJ.$0026ps$003d300$0026st$003dPD?dt=list 2024-05-17T22:18:50Z ent://SD_ILS/0/SD_ILS:279771 2024-05-17T22:18:50Z 2024-05-17T22:18:50Z by&#160;Elias, Megan J.<br/>Call Number&#160;641.50973<br/>Publication Date&#160;2017<br/>Summary&#160;In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.<br/>Format:&#160;Electronic Resources<br/><a href="http://ebookcentral.proquest.com/lib/angliss/detail.action?docID=4843895">Click here to view book</a><br/> ent://SD_ILS/0/SD_ILS:127916 2024-05-17T22:18:50Z 2024-05-17T22:18:50Z by&#160;Deutsch, Jonathan.<br/>Call Number&#160;641.5784<br/>Publication Date&#160;2014<br/>Summary&#160;If there is one thing the United States takes seriously (outside of sports), it's barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn't invent the cooking form, nor do Americans have a monopoly on it-from Mongolian lamb to Fijian pig and Chinese char siu, barbecue's endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define w<br/>Format:&#160;Electronic Resources<br/><a href="http://angliss.eblib.com.au/patron/FullRecord.aspx?p=1693635">Click here to view book</a><br/>