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2006., Greenhaven Press Call No: 613.2 EGE Availability:1 of 1 At Location(s) Series Title: Opposing viewpoints seriesSummary Note: Contains twenty-seven articles that provide opposing viewpoints on issues related to food, addressing questions about the safety of America's food supply, how farms should be operated, the causes of obesity, and how hunger can be reduced. Want This Title? Want First Choice My Notes:Enter your notes here. Notes may be up to 300 characters.Notes are for personal use and may be included when sharing a list or printing a quote. Notes will not be included with your order or appear on invoices.
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c2010., Pre-adolescent, Nomad Press Call No: 641.3 REI Availability:1 of 1 At Location(s) Series Title: Build it yourself seriesSummary Note: Presents twenty-five projects designed to help kids learn about the food they eat, the role it plays in daily life, the importance of a healthy diet, and the history of food.
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[2014], Crown Archetype Call No: B Edition: First edition. Availability:1 of 1 At Location(s) Summary Note: Presents comedian Jim Gaffigan's opinions and humorous stories about food and food fantasies.
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2008., Children's Press Call No: 618.92 975 Availability:1 of 1 At Location(s) Series Title: True bookSummary Note: Provides information about food allergies, and explains what happens during an allergic reaction, why people have allergies, how the government works to ensure food safety, how allergies are diagnosed, and how to stay safe.
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c2006., Raintree Call No: 630 Availability:1 of 1 At Location(s) Series Title: Geography focusSummary Note: Presents an overview of the geography of world food production and agriculture, explaining the different environmental zones of the world and which crops grow favorably in each one, and providing information on the food chain, organic farming, world hunger, and more.
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2001., Juvenile, Copper Beech Books Call No: 630 .78 ROBSON Availability:1 of 1 At Location(s) Series Title: Geography for funSummary Note: Uses interactive projects to teach children where food comes from.
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c2010., Juvenile, QEB Pub. Call No: 630 Availability:1 of 1 At Location(s) Series Title: QEB changes in--
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By Bowden, Rob2004., Pre-adolescent, Kidhaven Call No: 363.8 Availability:1 of 1 At Location(s) Series Title: Sustainable worldSummary Note: Examines the environmental problems that have led to declining food yields and offers alternative farming methods to feed the world's growing population.
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[2013], Juvenile, Crabtree Publishing Call No: 630 Availability:1 of 1 At Location(s) Series Title: From olden days to modern ways in your community
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2005., Primary, PowerKids Press Call No: 613.2 Availability:1 of 1 At Location(s) Summary Note: This book introduces carbohydrates, proteins, fats, and fiber and describes what makes a healthy diet and how to eat healthy.
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2005., Primary, PowerKids Press Call No: 613.2 Availability:1 of 1 At Location(s) Series Title: The life science library
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1997, Juvenile, Rosen Publishing Group's PowerKids Press Call No: 641.59 Availability:1 of 1 At Location(s) Series Title: Cooking throughout American historySummary Note: This book describes the different kinds of food and methods of cooking that had been common to Indians in each of five areas of the United States.
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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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[2016]., G.P. Putnam's Sons Call No: FOOD NF YAL Availability:1 of 1 At Location(s) Summary Note: "An unprecedented behind-the-scenes tour of New York City's dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider's journey into New York's pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar's. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York's Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox's U-bet syrup, and the outspoken Upper West Side butcher "Schatzie," to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis"--
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c1992, Facts on File Call No: 333.91 Availability:1 of 1 At Location(s) Series Title: Our fragile planetSummary Note: Discusses the vital importance of having an adequate supply of food and water and the effects of pursuing this need through various forms of storage and farming methods.
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2017., Gareth Stevens Call No: 641.3 Availability:1 of 1 At Location(s) Summary Note: Tamales, falafel, moussaka, Peking duck . . . hungry yet? These culinary treasures are traditional dishes in various countries, though they have gained popularity in other regions as well. Readers will be ravenous to find out more about these delicacies and ones less familiar. They'll discover through appetizing, accessible text and mouth-watering photographs that their sense of taste is a great way to ingest cultural concepts! Full-Color Photographs, Further Information Section, Glossary, Index, Websites.
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1999., Juvenile, Blackbirch Press Call No: 641.3 Edition: 1st ed. Availability:1 of 1 At Location(s)View cover image provided by Mackin Series Title: We all shareSummary Note: Looks at different kinds of food and drink and related customs around the world, including tea in Russia, hot dogs in the United States, and baklava in Greece.
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2013., Juvenile, Windmill Books Call No: 745.5 Availability:1 of 1 At Location(s)Click here to watch Summary Note: Contains step-by-step instructions for making eleven art projects out of food. Features simple text, color photographs, a glossary, further resources, and an index.
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2008., Juvenile, Dingles & Co. Call No: 641.5 SAM Availability:1 of 1 At Location(s)Click here to watch Series Title: Dingles education leveled reading series.Summary Note: Details the ways in which food can be made to look like art and discusses how to make one's own artistic food creations. Features full-color photographs throughout.
