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Displaying 1 to 10 of 4650

Mendel in the kitchen : a scientist's view of genetically modified foods

by:Fedoroff, Nina V. (Nina Vsevolod), 1942-

"While European restaurants race to footnote menus, reassuring concerned gourmands that no genetically modified ingredients were used in the preparation of their food, starving populations around the world eagerly await the next harvest of scientifically improved crops. Mendel in the Kitchen provides a clear and balanced picture of this tangled, tricky (and very timely) topic "--HTML title screen.

Editions:21  Date:2004

Book

Controversies in food and nutrition

by:Goldstein, Myrna Chandler, 1948-

This provocative new resource explores 15 common controversies in the field of food and nutrition.

Editions:4  Date:2002

Book

For hunger-proof cities : sustainable urban food systems

by:Koç, Mustafa, 1955-

For Hunger-proof Cities is the first book to fully examine food security from an urban perspective. It examines existing local food systems and ways to improve the availability and accessibility of food for city dwellers. It looks at methods to improve community-supported agriculture and cooperation between urban and rural populations. It explores what existing marketing and distribution structures can do to improve accessibility and what the emerging forms of food-distribution systems are, and how they can contribute to alleviating hunger in the cities. Finally, the book discusses the underly.

Editions:21  Date:1999 - 2014  Genre(s):Conference papers and proceedings, Conference papers and proceedings

Book

The philosophy of food

by:Kaplan, David M.

This book explores food from a philosophical perspective, bringing together sixteen leading philosophers to consider the most basic questions about food: What is it exactly? What should we eat? How do we know it is safe? How should food be distributed? What is good food? David M. Kaplan's erudite and informative introduction grounds the discussion, showing how philosophers since Plato have taken up questions about food, diet, agriculture, and animals. However, until recently, few have considered food a standard subject for serious philosophical debate. Each of the essays in this book brings in.

Editions:18  Date:2011 - 2012

Book

Food is culture

by:Montanari, Massimo, 1949-

Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.

Editions:15  Date:2006  Genre(s):History

Book

It's disgusting-- and we ate it! : true food facts from around the world-- and throughout history!

by:Solheim, James

A collection of poems, facts, statistics, and stories about unusual foods and eating habits both contemporary and historical.

Editions:20  Date:1997 - 2011  Type:Juvenile  Genre(s):History, Juvenile works, Literature, Literature

Book

Hungry planet : what the world eats

by:Menzel, Peter, 1948-

"A photographic collection exploring what the world eats featuring portraits of thirty families from twenty-four countries surrounded by a week's worth of food"--Provided by publisher.

Editions:27  Date:2003 - 2007  Genre(s):Pictorial works, Illustrated works, Illustrated works

Book

Eating as I go : scenes from America and abroad

by:Friedensohn, Doris

What do we learn from eating? About ourselves? Others? In this unique memoir, Doris Friedensohn takes eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she reflects on the meanings of cultural inclusion and what it means to our diverse nation. Enjoying couscous in Tunisia and khatchapuri (cheese bread) in the Republic of Georgia, she explores the ways strangers maintain their differences and come together. Friedensohn's subjects range from Thanksgiving at a Middle Eastern restaurant to fried grasshoppers in Oaxaca. Her wry dramas.

Editions:6  Date:2006  Genre(s):Anecdotes

Book

The taste of place : a cultural journey into terroir

by:Trubek, Amy B.

"How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and gout de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices."-- Provided by publisher.

Editions:17  Date:2004 - 2009

Book

Healthy foods : fact versus fiction

by:Goldstein, Myrna Chandler, 1948-

It is always in the best interest of those who market foods to make grandiose claims regarding their nutritional value, regardless of whether actual scientific proof exists to support such a claim. Even diligent and educated consumers often have difficulty discerning facts from mere theory or pure marketing hype.''As the incidence of childhood obesity in the United States continues to increase at an alarming rate and food costs skyrocket, this book arrives at a perfect time for health-conscious consumers, providing an authoritative reference for anyone looking to make wise eating decisions at home, work, school, or in restaurants. Healthy Foods: Fact versus Fiction is the result of a collaborative effort between a medical doctor and an award-winning journalist and author on nutrition. This book provides actual research findings to shed light on the true benefits of the most popular health foodsÑand in some cases, debunk misconceptions surrounding certain foods.'

Editions:9  Date:2010

Book

Displaying 1 to 10 of 4650