The Penguin Companion To Food
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The Penguin Companion To Food
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Author : Alan Davidson
language : en
Publisher: Penguin Group
Release Date : 2002
The Penguin Companion To Food written by Alan Davidson and has been published by Penguin Group this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
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The Oxford Companion To Food
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Author : Alan Davidson
language : en
Publisher: OUP Oxford
Release Date : 2006-09-21
The Oxford Companion To Food written by Alan Davidson and has been published by OUP Oxford this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-09-21 with Cooking categories.
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
The Penguin Food Guide To India
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Author : Charmaine O' Brien
language : en
Publisher: Penguin UK
Release Date : 2013-12-15
The Penguin Food Guide To India written by Charmaine O' Brien and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-15 with Cooking categories.
This first-ever comprehensive guide to regional food across India takes you on a mouth-watering journey through the homes, streets and restaurants of each state, exploring exotic and everyday fare in equal measure. Be it the lime-laced Moplah biryani, the Goan Galinha cafreal, the bhang ka raita of Uttarakhand, or the Singpho people’s Wu san tikye, India’s rich palette of flavours is sure to drum up an insatiable appetite in you. Laden with historical information, cultural insights and personalized recommendations, The Penguin Food Guide to India is your ideal companion to the delightful world of Indian cuisine.
How Food Works
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Author : DK
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2017-06-01
How Food Works written by DK and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-01 with Health & Fitness categories.
How Food Works is your own friendly nutritionist, on hand to debunk common food myths and give you the answers to those pressing questions with easy-to-swallow information. Today's media is full of new discoveries about food - red wine is good for your heart, caffeine will raise your blood pressure - but is there a biological basis to these claims? How Food Works reveals the facts behind your food, evaluates the benefits of superfoods and antioxidants, and explores behind-the-scenes of modern food production. Delve into the science behind diets including gluten-free and veganism, as well as the benefits of different diets from around the world. Understand what actually makes food organic, how important sell-by dates really are, and how much salt you should actually be eating. Get the answers to dozens more niggling food questions in How Food Works.
The Oxford Companion To Food
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Author : Alan Davidson
language : en
Publisher:
Release Date : 2014
The Oxford Companion To Food written by Alan Davidson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Business & Economics categories.
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest developments across the whole spectrum of this subject. Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage on attitudes towards food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, gastronomy, fusion food, leftovers, obesity, local food, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestle, and Louis Pasteur. Now in its third edition the Companion maintains its place as the foremost food reference resource for study and home use.
Reel Food
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Author : Anne Bower
language : en
Publisher: Psychology Press
Release Date : 2004
Reel Food written by Anne Bower and has been published by Psychology Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.
First Published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.
Kitchen Operations
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Author : Graham Dark
language : en
Publisher: Pearson Higher Education AU
Release Date : 2015-05-20
Kitchen Operations written by Graham Dark and has been published by Pearson Higher Education AU this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-20 with Cooking categories.
Kitchen Operations, 2nd edition, covers the essential skills, knowledge and key competencies required by students studying Certificate II Hospitality—Kitchen Operations. This text is a comprehensive resource addressing the basic methods of cookery and food presentation as well as workplace health, security, hygiene and safety. Plus there is a chapter to address the growing area of food preparation according to dietary and cultural needs.
Midwestern Food
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Author : Paul Fehribach
language : en
Publisher: University of Chicago Press
Release Date : 2023-09-20
Midwestern Food written by Paul Fehribach and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-20 with Cooking categories.
An acclaimed chef offers a historically informed cookbook that will change how you think about Midwestern cuisine. Celebrated chef Paul Fehribach has made his name serving up some of the most thoughtful and authentic regional southern cooking—not in the South, but in Chicago at Big Jones. But over the last several years, he has been looking to his Indiana roots in the kitchen, while digging deep into the archives to document and record the history and changing foodways of the Midwest. Fehribach is as painstaking with his historical research as he is with his culinary execution. In Midwestern Food, he focuses not only on the past and present of Midwestern foodways but on the diverse cultural migrations from the Ohio River Valley north- and westward that have informed them. Drawing on a range of little-explored sources, he traces the influence of several heritages, especially German, and debunks many culinary myths along the way. The book is also full of Fehribach’s delicious recipes informed by history and family alike, such as his grandfather's favorite watermelon rind pickles; sorghum-pecan sticky rolls; Detroit-style coney sauce; Duck and manoomin hotdish; pawpaw chiffon pie; strawberry pretzel gelatin salad (!); and he breaks the code to the most famous Midwestern pizza and BBQ styles you can easily reproduce at home. But it is more than just a cookbook, weaving together historical analysis and personal memoir with profiles of the chefs, purveyors, and farmers who make up the food networks of the region. The result is a mouth-watering and surprising Midwestern feast from farm to plate. Flyover this!
Where Flavor Was Born
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Author : Andreas Viestad
language : en
Publisher: Chronicle Books
Release Date : 2007-09-06
Where Flavor Was Born written by Andreas Viestad and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-09-06 with Business & Economics categories.
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
Science And Technology Resources
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Author : James E. Bobick
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2011-04-19
Science And Technology Resources written by James E. Bobick and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-19 with Language Arts & Disciplines categories.
An indispensable resource for anyone wanting to create, maintain, improve, understand, or use the diverse information resources within a sci-tech library. Providing cutting-edge practices and tools in library and information science as well as a historical perspective on science and technology resources, Science and Technology Resources: A Guide for Information Professionals and Researchers begins with an overview of the nature of sci-tech literature, the information-seeking behavior of scientists and engineers, and an examination of the research cycle. Each of the 12 chapters focuses on a specific format, showcasing specific examples and representative resources in current practice. This practical guide will be invaluable to librarians, information specialists, engineering and science professionals, and students interested in acquiring a practical knowledge of science and technology resources. The comprehensive subject bibliographies provide a sci-tech library administrator with the resources to develop and maintain an effective science, technology, and engineering collection.