Search Results: Returned 15 Results, Displaying Titles 1 - 15
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-- Twelve biggest breakthroughs in food technology[2015], 12 Story Library Call No: 664 VEN Availability:1 of 1 At Location(s) Series Title: Technology breakthroughsSummary Note: This book features 12 of the most influential food technology breakthroughs covering the major players in each breakthrough, its main turning points, and how it changed the way we live.
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c2006., Juvenile, Mason Crest Publishers Call No: 616.3 98 00973 Availability:1 of 1 At Location(s) Series Title: Obesity : modern-day epidemicSummary Note: Identifies obesity as a health crisis of epidemic proportions in the United States, discusses the role of fast food and supersizing in perpetuating the problem, and offers advice on how to make healthier choices.
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c2006., Mason Crest Publishers Call No: 616.3 98 00973 Availability:1 of 1 At Location(s) Series Title: Obesity (Philadelphia, Pa.)Summary Note: Identifies obesity as a health crisis of epidemic proportions in the United States, discusses the role of fast food and supersizing in perpetuating the problem, and offers advice on how to make healthier choices.
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c2006., Juvenile, Clarion Books Call No: 978.004 97 Availability:1 of 1 At Location(s)Table of contents Publisher description Summary Note: Traces the history of the dependence of the American Indians on the buffalo from prehistoric times to the present.
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1997., Primary, PowerKids Press Call No: 641.5973 Erd Edition: 1st ed. Availability:1 of 1 At Location(s) Series Title: Cooking throughout American historySummary Note: Describes some of the foods prepared in the various areas of what would become the United States during the colonial period. Includes recipes.
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-- Food and feasts in the Middle Ages1994., New Discovery Books Call No: 394.1 2 094 Availability:1 of 1 At Location(s) Summary Note: Describes the variety of foods that were produced, preserved, prepared, and served by people in Europe from the end of the Roman Empire until about A.D. 1500. Includes menus and recipes for Medieval meals.
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c2003., Mason Crest Publishers Call No: 641.5972 McD Availability:1 of 1 At Location(s) Series Title: Our southern neighbor MexicoSummary Note: Discusses the traditional foods of Mexico, looking at how other cultures have influenced Mexican eating habits, and discussing the tortilla, food-related feasts and fiestas, and other topics. Includes a chronology.
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c1998., Millbrook Press Call No: 641.5973 09 032 Availability:1 of 1 At Location(s) Summary Note: Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.
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c1998., Simon and Schuster Books for Young Readers Call No: 641.3 Edition: 1st ed. Availability:1 of 1 At Location(s) Summary Note: A collection of poems, facts, statistics, and stories about unusual foods and eating habits both contemporary and historical.
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c2004., Pre-adolescent, Lerner Call No: B Availability:1 of 1 At Location(s) Series Title: History maker biosSummary Note: A biography of the successful chocolate maker who built a town around his factory with unique housing for his workers and a school for disadvantaged students.
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By Kawa, KatieJuvenile Call No: Biography HERSHEY Availability:1 of 1 At Location(s) Summary Note: The Hershey Company has been selling chocolate and candies for more than a century. The story of the candy giant begins with the man who gave it is name: Milton Hershey. Born in rural Pennsylvania, Hershey spent years building a business whose sweet legacy continues to delight us today. Readers will love reading Hershey's life story and discovering his influence on the time in which he lived. Written to support elementary social studies curricula, this biographical title provides historical context to Hershey's life and accomplishments. Historical photographs, a timeline, and primary sources provide a comprehensive look why Hershey is considered a great entrepreneur.
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2001, Pre-adolescent, Crabtree Pub. Co Call No: 641.5973 09 034 Availability:1 of 1 At Location(s) Series Title: Historic communities
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By Jarrow, Gail[2019]., Juvenile, Calkins Creek, an imprint of Boyds Mills & Kane Call No: HI-INT 344.7 JAR Edition: First edition. Availability:2 of 2 At Location(s) Summary Note: "Formaldehyde, borax, salicylic acid. Today, these chemicals are used in embalming fluids, cleaning supplies, and acne medications. But in 1900, they were routinely added to food that Americans ate from cans and jars. Often products weren't safe because unregulated, unethical companies added these and other chemicals to trick consumers into buying spoiled food or harmful medicines. Chemist Harvey Washington Wiley recognized these dangers and began a relentless thirty-year campaign to ensure that consumers could purchase safe food and drugs, eventually leading to the creation of the U.S. Food and Drug Administration, or FDA"--Provided by the publisher.
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-- What is cooking?c2001., Pre-adolescent, Lerner Publications Call No: 394.1 0973 Availability:1 of 1 At Location(s) Series Title: People's history.Summary Note: A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in American history.