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Discover academic journals and magazines on all aspects of cooking and nutrition. The database includes thousands of searchable recipes, restaurant reviews, and industry information.
Author
Language
English
Description
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually ... English?
"As a species, we're hardwired to obsess over food," Matt Siegel explains as he sets out "to uncover...
Author
Pub. Date
2017.
Language
English
Formats
Description
The New York Times–bestselling author "digs deep into the world of how we shop and how we eat. It's a marvelous, smart, revealing work" (Susan Orlean, #1 bestselling author).
In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the...
In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the...
Publisher
DK
Pub. Date
2017.
Language
English
Description
Part of DK's Children Just Like Me series, this book is a celebration of children around the world, the food they eat, and the meals they share, with 27 easy-to-follow recipes from a variety of countries?from Botswana to the USA. Food Like Mine lets kids eat their way through an amazing variety of countries, including India, Sweden, and Mexico, and celebrate the traditions with children just like them along the way. DK children just like me series....
Author
Language
English
Formats
Description
In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste are the twin forces that secretly defined the course of civilization. Through war and plague, revolution and migration, people have always had to eat. What and how they ate provoked culinary upheaval around the world as ingredients were traded and fought...
Author
Language
English
Formats
Description
No one can live without food, but what you eat is a personal decision. Today many people are examining nutritional advice and choosing to eat more vegetables and fruits and less meat. But is all meat bad for you? What does the science say? People also make food choices for ethical and religious reasons. Some vegetarians and vegans avoid meat because they believe killing animals is wrong. Other people shun meat from factory farms. Recently, more people...
Author
Language
English
Formats
Description
"Join the conversation with more than one hundred women restaurateurs, activists, food writers, home cooks, and professional chefs, including Carla Hall, Ruth Reichl, Julia Turshen, Dorie Greenspan, Priya Krishna, Leah Penniman, Rachel Khong, Osayi Endolyn, Bonnie Tsui, and many others-all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner,...
Author
Series
Language
English
Formats
Description
"[T]races the history of African American food habits from West African origins through the twenty-first century, offering a unique set of insights into the daily concerns of black people in the US. The book demonstrates that from capture and enslavement through emancipation, the civil rights movement, and beyond, African American have embraced an understanding of the importance of food that goes beyond merely having enough to eat"--
Author
Publisher
Liveright Publishing Corporation, a division of W.W. Norton & Company
Pub. Date
[2015]
Language
English
Description
Essayist Matthew Gavin Frank examines a quintessential dish in each state, interweaving the culinary with personal and cultural associations of each region. From key lime pie (Florida) to elk stew (Montana), The Mad Feast commemorates the unexpected origins of the familiar. Dissecting the myriad intersections between history and food, Frank considers politics, sexuality, violence, grief, and pleasure: the cool, creamy whoopie pie evokes toughness...
Author
Language
English
Formats
Description
"Psyche A. Williams-Forson is one of our leading thinkers about food in America. In Eating While Black, she offers her knowledge and experience to illuminate how anti-Black racism operates in the practice and culture of eating. She shows how mass media, nutrition science, economics, and public policy drive entrenched opinions among both Black and non-Black Americans about what is healthful and right to eat. Distorted views of how and what Black people...
Author
Publisher
St. Martin's Press
Pub. Date
2017.
Language
English
Description
"Jane Kramer started cooking when she started writing. Her first dish, a tinned-tuna curry, was assembled on a tiny stove in her graduate student apartment while she pondered her first writing assignment. From there, whether her travels took her to a tent settlement in the Sahara for an afternoon interview with an old Berber woman toiling over goat stew, or to the great London restaurateur and author Yotam Ottolenghi's Notting Hill apartment, where...
Publisher
Bullfrog Films
Pub. Date
[2015]
Language
English
Description
"Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping cold turkey and survive only on foods that would otherwise be thrown away."--Container.
Author
Publisher
Knopf
Pub. Date
2011
Language
English
Description
"From the author of Paris to the Moon--one man's quest for the meaning of food in a time obsessed with what to eat. Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, even our moralizing--"You still eat meat?" How could the land of Chef Boyardee have come so far overnight? And where can we possibly go from here? Locating the roots of our foodways in France, Adam Gopnik traces our rapid evolution from...
20) Serend!pity
Author
Publisher
Blackstone Publishing
Pub. Date
[2022].
Language
English
Description
Oscar Farinetti, founder of high-end global food chain Eataly, presents a collection of interviews with leading artisan food producers, chefs, inventors, and CEOs around the world. Reflecting on the accidental discoveries that gave birth to some of the world's most well-known gastronomic delights -- including Nutella, French fries, the ice-cream cone, rum, and balsamic vinegar -- these serendipitous tales ponder humankind's never-ending quest to find...
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