Summary: Award-winning Professor Ken Albala of the University of the Pacific takes viewers on a fascinating international journey through civilization across the ages and around the world, all through the lens of cooking. In 24 fascinating lectures, while he cooks, Dr. Albala welcomes viewers into his own home kitchen, encouraging them to explore unfamiliar cuisines as a type of gastronomic time travel...
Format: moving image
Publisher / Publication Date: 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.509 COOMiller, Max
Summary: "What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From...
Format: text
Publisher / Publication Date: Simon Element 2023
Sorry, no copies available
Place a hold to request this item.Muhlke, Christine
Summary: Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorgeous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens,...
Format: text
Publisher / Publication Date: Phaidon 2019
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 642.509 MUHWilson, Bee.
Summary: Traces the history of cooking through a series of engaging cultural anecdotes while demonstrating how technological innovations ranging from the mortar and pestle to the microwave have shaped how and what humans eat.
Format: text
Publisher / Publication Date: Basic Books 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 643.3 WILGrescoe, Taras
Summary: "Acclaimed author Taras Grescoe introduces readers to the surprising and forgotten flavors whose revival is captivating food-lovers around the world: ancient sourdough bread last baked by Egyptian pharaohs; raw-milk farmhouse cheese from critically endangered British dairy cattle; ham from Spanish pata negra pigs that have been foraging on acorns on a secluded island since before the United...
Format: text
Publisher / Publication Date: Greystone Books 2023
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 394.1 GRESummary: Heinz has sold baked beans since the late 1880s, and even though the recipe has remained basically the same, the company still sells 10 times as many beans as its nearest rival. Has nobody come up with a better product in 120 years, or is something else going on? Is branding so powerful that it can actually affect our taste buds? This program goes on the trail of international food and beverage...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2011
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Grescoe, Taras
Summary: "The world can't sustain the way we eat today. Whether it's ultra-processed oils, factory-farmed meat, or monoculture wheat, industrial agriculture has increasingly dire consequences for the vibrancy of our plates, health, and planet. While some look to high-tech solutions, like lab-grown meat or transgenic produce, Taras Grescoe argues that the future of our food lies in the diversity of the...
Format: sound recording-nonmusical
Publisher / Publication Date: 2023