No Meat Required: The Cultural History and Culinary Future of Plant-based Eating

This book is about putting meatless diets in the US in their cultural and culinary context. We’re not just talking about hippies who would put carob in a cookie rather than chocolate chips, or the folks at The Farm commune in Tennessee who made cheese from nutritional yeast and tofu—though they do appear in the book. But there are also the ecofeminists of the second wave who gave up meat wh…

Fruits & Nuts : Recipes and Techniques from the Ferrandi School of Culinary Arts

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307 p. illus.

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641 Fer-f

The Ultimate Cookbook for MasterChefs A Culinary Collection of Best MasterChe…

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641 Ult-u

French Boulangerie: recipes and techniques from the Ferrandi School of Culina…

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312 p. illus.

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641 Fer-f

Culinary Nationalism in Asia

this volume provides a clear example of how palatal taste can be fruitfully interrogated as an embodied archive of long- term patterns of interaction between the local and global at various tiers. It shows us how taste can also reveal the limits of the ubiquitous presumptions of national cultures. But first it forces us to unthink eighteenth- century Western formulations that have trivialize…

Culinary Herbs and Spices: A Global Guide

Dr Opara had an interest in medicinal plants, so I decided to pitch a specific research project idea concerning the impact of food processing and cooking on the antioxidant properties of a selection of culinary herbs and spices, rather than select one of the undergraduate research topics offered that year. This project idea was not only warmly welcomed and approved but was eventually awarded a…

Think It Pitch It Sell It

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64 p.

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658.85 Coo-p

Pitch Your Potential : The Formula For Winning Dream Jobs, Awards, And Elite …

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233 p.

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650.14 Jon-p

Operations Management in the Hospitality Industry

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252 hlm.

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647 Sze-o

Manajemen Pangan Organik

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197 hlm.

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631.584 Dav-m