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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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-- Ninety-seven Orchard2011, c2010., Harper Call No: 394.1 2097471 Edition: 1st Harper pbk. ed. Availability:1 of 1 At Location(s) Summary Note: Jane Ziegelman explores the culinary life of immigrant Germans, Irish, Italians, and Eastern European Jews in New York's Lower East Side around the turn of the twentieth century.
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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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-- Inside the McDonald's empire.c2007., Films for the Humanities and Siences Call No: DVD 338.76 Big Availability:1 of 1 At Location(s) Summary Note: "Looks at the history and working philosophy behind the world's largest food-service corporation"-Container.
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-- Bizarre things we have eatenJuvenile Call No: 641.3009 Availability:1 of 1 At Location(s) Summary Note: "Introduces readers to some of the more bizarre foods humans have eaten throughout history"--
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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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c2006., 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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2006., Clarion Books Call No: 978.004 PAT Availability:1 of 1 At Location(s) Summary Note: Provides a review of the bond between Native Americans and buffalo's throughout history and examines how European settlers disrupted nature's balance and nearly caused the extinction of an animal so highly respected by the native tribes.
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c2011, Pre-adolescent, Abdo Call No: B Availability:1 of 1 At Location(s) Series Title: Food dudesSummary Note: Examines the life of Clarence Birdseye, discusses his education and business ventures, and looks at how his efforts to find a way to store food and keep it fresh while living with his family in Labrador led to the invention of his quick freezing methods and development of the Birds Eye brand.
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2006., Greenwood Press Call No: 641.309 KAU Availability:1 of 1 At Location(s)Table of contents Series Title: The Greenwood Press "Daily life through history" series. Volume: Cooking up history,Summary Note: Presents more than two hundred recipes for dishes cooked by ancient civilizations around the world, including the Romans, Mesopotamians, Egyptians, and Greeks, and describes the cooking methods used in ancient times.
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2010., Walker & Co. Call No: HI-INT 394.1 STA Edition: Paperback edition. Availability:1 of 1 At Location(s) Summary Note: A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.
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1999., Random House Call No: 338.76 BRE Availability:1 of 1 At Location(s) Summary Note: The first person to ever gain access to the highly secretive companies of Hershey and Mars spins a unique story that takes us inside a world as mysterious as Willy Wonka's Chocolate Factory. Packed with flavorful stories and outrageous characters that give the true scoop on this real-life candyland.
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-- FoodBy Breach, Jen[2023]., General, Rourke Educational Media Call No: 641.3 BRE Availability:1 of 1 At Location(s) Summary Note: "This nonfiction book explores historical methods for food production and distribution and contrasts it with modern conveniences like supermarkets and home delivery. It also takes a look at today's practices that focus on convenience, environmental awareness, and sustainability"--Provided by publisher.
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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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-- 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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2014., Michigan State University Press Call No: 641.5973 FOOD Availability:1 of 1 At Location(s) Series Title: American food in history.Summary Note: Explores the way cook books and the art of cookery changed in the Northern States during the American Civil War, exploring recipes and popular dishes served in the north during this time.
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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.
