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Book
215 pages : color illustrations ; 27 cm
  • Leaves
  • Flowers, seeds, and pods
  • Spores and succulents
  • Stems
  • Roots and tubers
  • Savory fruits
  • Sweet fruits.
"Celebrating the unfamiliar yet extraordinary produce from California's most iconic market, Berkeley Bowl, this cookbook offers recipes for a panoply of fruits and vegetables that have been largely overlooked or forgotten in popular cuisine. Registered dietitian Laura McLively, an avid home cook and creator of the popular blog MyBerkeleyBowl, created a recipe for every unfamiliar or "exotic" fruit and vegetable she found at Berkeley Bowl. Here is a collection of her favorite discoveries, and a tribute to the remarkable, 40-year-old family-run market that inspired them. Shining a spotlight on the versatile and unique qualities of the astonishingly beautiful, plant-based bounty that's available to vegetarians and meat eaters alike, these recipes and photographs will help you embrace hundreds of exciting fruits and vegetables you may never have tasted or thought of cooking, including crunchy sea bean spindles, tubers bigger than a toddler, wiry haired rambutans, and wrinkly skinned Indian bitter melon. Eating more types and colors of plants exposes us to a wider variety of nutrients, antioxidants, and beneficial bacteria. Berkeley Bowl is a mecca for great chefs, and with the recipes in this cookbook, you'll see why. Even if you don't live near Berkeley Bowl, getting your hands on these ingredients can be a fun and rewarding experience in its own right, and cooking with them will make your meals explode with flavors, textures, and new culinary adventures for all your senses"-- Publisher's description.
SAL3 (off-campus storage)
Book
x, 485 pages : illustrations ; 25 cm
SAL3 (off-campus storage)
Book
viii, 269 pages : illustrations, map ; 24 cm.
  • Condensed milk : the development of the early canning industry
  • Growing a better pea : canners, farmers, and agricultural scientists in the 1910s and 1920s
  • Poisoned olives : consumer fear and expert collaboration
  • Grade A tomatoes : labeling debates and consumers in the New Deal
  • Fighting for safe tuna : postwar challenges to processed food
  • BPA in Campbell's soup : new threats to an entrenched food system.
A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.
(source: Nielsen Book Data)9780520290686 20180319
Green Library
Book
xiii, 464 pages ; 24 cm
Green Library
Book
xi, 335 pages : illustrations ; 23 cm.
Green Library
Book
viii, 330 pages : illustrations ; 26 cm
  • Table of Contents Foreword by Mary E. Fuqua Preface Appetizers and Beverages Soups, Stews, and Chowders Salads and Salad Dressings Vegetables Beef and Pork Poultry, Fish, and Wild Game Cheese, Eggs, and Meat Accompaniments Cereals and Pastas Breads, Rolls, and Sandwiches Cakes and Cake Frostings Pies Desserts Cookies and Candy Food Preservation Cooking for a Crowd Old-Time "Receipts" Index.
  • (source: Nielsen Book Data)9780253032775 20180611
Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown. Beloved and at last back in print, The Classic Hoosier Cookbook is a treasure trove of mouthwatering recipes handed down from generation to generation by Hoosiers across the state. This cookbook has it all: the best biscuits ever; delicious casseroles for every occasion; page after page of tasty, time-tested desserts; and a zillion ways to turn beef, pork, and poultry into truly memorable feasts. There's everything from an elegant Salmon Newburg to Polly's Squirrel Roast, always "best to eat while still hot enough to burn your hands, " to making dandelion wine from scratch (be patient), and don't dare miss that astonishing recipe for Sugar Cream Pie, first made in 1816! This is a timeless compendium for everyone, showing us food as it used to be and how it should be prepared. The nearly 1200 recipes in The Classic Hoosier Cookbook will intrigue, entertain, and satisfy all.
(source: Nielsen Book Data)9780253032775 20180611
Green Library
Book
xi, 259 pages : illustrations ; 25 cm
  • What is Southern?: the annotated Edna Lewis / Jane Lear
  • Polished / Joe Yonan
  • A message from my muse / Toni Tipton-Martin
  • Lunch with Miss Lewis / Deborah Madison
  • Paying down debts of pleasure / John T. Edge
  • On Edna Lewis / Alice Waters
  • Edna Lewis and the black roots of American cooking / Francis Lam
  • On Edna Lewis's The Edna Lewis cookbook / Susan Rebecca White
  • How to talk about Miss Lewis?: home cook, writer, icon: one young black woman's act of remembering / Caroline Randall Williams
  • Eu tenho um p'na cozinha: put(ting) your foot in it / Scott Alves Barton
  • Edna Lewis: African American cultural historian / Megan Elias
  • The African Virginian roots of Edna Lewis / Michael W. Twitty
  • Edna Lewis: selected portraits / John T. Hill
  • Edna Lewis and the melancholia of country cooking / Lily Kelting
  • Looking for Edna / Patricia E. Clark
  • I had, of course, heard about her: an interview with Nathalie Dupree, April 14, 2016 / Sara B. Franklin
  • It's not all fried chicken and greasy greens / Mashama Bailey
  • Building an appetite: seasonal reflections on the farm / Annemarie Ahearn
  • The wisdom in the pages / Vivian Howard
  • Their ideas do live on for us: Edna Lewis, my grandmother, and the continuities of a Southern preserving tradition / Kevin West
  • A family remembers / Ruth Lewis Smith and Nina Williams-Mbengue.
Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery, and to commemorate the seasonal richness of southern food, articulating the moments when ""we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream."" After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, a constellation of food world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation. The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Natalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Carolina Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.
(source: Nielsen Book Data)9781469638553 20180530
Green Library
Book
229 pages : illustrations ; 25 cm
`The thing to do is just begin. The question, of course, is where?' So opens Thom Eagle's hymn to a singular early spring meal. A cookbook without recipes, this is an invitation to journey through the mind of a chef as they work. Stand next to Thom in the kitchen as he muses on the very best way to coax flavour out of an onion (slowly, and with more care than you might expect), or considers the crucial role of salt in the creation of the perfect assembly for early green shoots and leaves. In an era when we are so distracted that we eat almost without realising what we've just put in our mouth, this is food and writing to savour, gently steering the cook back towards simplicity, confidence and, above all, taste.
(source: Nielsen Book Data)9781787131477 20180611
SAL3 (off-campus storage)
Book
299 pages : color illustrations ; 24 cm
As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the super computer to turn big data into delicious recipes, Briscione realised that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavour - and it led, in time, to The Flavor Matrix. A ground breaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavour-pairing manual anyone will ever need.
(source: Nielsen Book Data)9780544809963 20180416
Science Library (Li and Ma)
Book
xvi, 274 pages : illustrations ; 24 cm.
  • Introduction : the hummus wars
  • Size matters
  • Roasting meat
  • Why we like Italian food
  • The McDonaldization of the Kibbutz dining room
  • Meat and masculinity in a military prison
  • Thai migrant workers and the dog-eating myth
  • Conclusion : food and power, orientalization and ambivalence.
Drawing on ethnography conducted in Israel since the late 1990s, Food and Power considers how power is produced, reproduced, negotiated, and subverted in the contemporary Israeli culinary sphere. Nir Avieli explores issues such as the definition of Israeli cuisine, the ownership of hummus, the privatization of communal Kibbutz dining rooms, and food at a military prison for Palestinian detainees to show how cooking and eating create ambivalence concerning questions of strength and weakness and how power and victimization are mixed into a sense of self-justification that maintains internal cohesion among Israeli Jews.
(source: Nielsen Book Data)9780520290105 20180122
Green Library
Book
xiv, 261 pages : illustrations, maps ; 25 cm.
  • 1. Making food policy in the United States 2. Agriculture 3. Food production and the environment 4. Food and agricultural trade 5. Food manufacturing 6. Food retailing and restaurants 7. Food safety 8. Dietary guidance and health 9. Food labeling and advertising 10. Hunger and food insecurity 11. Nutrition assistance programs for children 12. Looking forward.
  • (source: Nielsen Book Data)9781138204003 20180514
This new edition offers a timely update to the leading textbook dedicated to all aspects of U.S. food policy. The update accounts for experience with policy changes in the 2014 Farm Bill and prospects for the next Farm Bill, the publication of the 2015-2020 Dietary Guidelines for Americans, the removal of Generally Recognized as Safe (GRAS) status for trans fats, the collapse of the Trans Pacific Partnership (TPP) treaty, stalled child nutrition reauthorization legislation, reforms in food-labeling policy, the consequences of the 2016 presidential election and many other developments. The second edition offers greater attention both to food justice issues and to economic methods, including extensive economics appendices in a new online Companion Website. As with the first edition, real-world controversies and debates motivate the book's attention to economic principles, policy analysis, nutrition science and contemporary data sources. The book assumes that the reader's concern is not just the economic interests of farmers and food producers but also includes nutrition, sustainable agriculture, food justice, the environment and food security. The goal is to make U.S. food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored. The chapters cover U.S. agriculture, food production and the environment, international agricultural trade, food and beverage manufacturing, food retail and restaurants, food safety, dietary guidance, food labeling, advertising and federal food assistance programs for the poor. The author is an agricultural economist with many years of experience in the nonprofit advocacy sector, the U.S. Department of Agriculture and as a professor at Tufts University. The author's blog on U.S. food policy provides a forum for discussion and debate of the issues set out in the book.
(source: Nielsen Book Data)9781138204003 20180514
Green Library
Book
xiv, 336 pages : illustrations ; 24 cm.
  • List of Illustrations Foreword by Carlo Petrini Acknowledgments Introduction: Jewish Foodways in Food History and the Jewish Diasporic Experience Simone Cinotto and Hasia R. Diner Part 1. Crossing and Bridging Culinary Boundaries: Resistance, Resilience, and Adaptations of Jewish Food in the Encounter with the Non-Jewish Other 1. The Sausage in the Jews' Pantry: Food and Jewish-Christian Relations in Renaissance Italy Flora Cassen 2. Global Jewish Peddling and the Matter of Food Hasia R. Diner 3. Jews among Muslims: Culinary Contexts Nancy E. Berg Part 2. The Politics of Jewish Food: Culinary Articulations of Power, Identity, and the State 4. Mosaic or Melting Pot: The Transformation of Middle Eastern Jewish Foodways in Israel Ari Ariel 5. Soviet Jewish Foodways: Transformation through Detabooization Gennady Estraikh 6. The Embodied Republic: Colonial and Postcolonial French Sephardic Taste Joelle Bahloul Part 3. The Kosherization of Jewish Food: Playing Out Religion, Taste, and Health in the Marketplace and Popular Culture 7. Appetite and Hunger: Discourses and Perceptions of Food among Eastern European Jews in the Interwar Years Rakefet Zalashik 8. The Battle against Guefilte Fish: Asserting Sephardi Culinary Repertoires among Argentine Jews in the Second Half of the Twentieth Century Adriana Brodsky 9. Still Life: Performing National Identity in Israel and Palestine at the Intersection of Food and Art Yael Raviv Part 4. The Food of the Diaspora: The Global Identity, Memory, and History of Jewish Food 10. From the Comfort of Home to Exile: German Jews and Their Foodways Marion Kaplan 11. "To Jewish Daughters": Recipes for American Jewish Life, 1901-1918 Annie Polland 12. Dining in the Dixie Diaspora: A Meeting of Region and Religion Marcie Cohen Ferris List of Contributors Index.
  • (source: Nielsen Book Data)9781496202284 20180618
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
(source: Nielsen Book Data)9781496202284 20180618
Green Library
Book
224 pages : color illustrations ; 27 cm
Green Library
Book
xix, 704 pages : color illustrations ; 25 cm.
  • PREFACE NOTES ON TRANSLATING THE TEXT INTRODUCTION PART I: THE MAKING OF KANZ AL-FAWAʾID 1. The Text 2. The Provenance 3. Date and Sources 4. A Case of Abridged Borrowing: Kanz al-fawaʾid and Zahr al-hadiqa PART II: MEDIEVAL EGYPTIAN FOOD CULTURE 5. Diet and Formation of a Cuisine 6. What was Cooking in Medieval Cairo? 7. The Culture of Food and Cooking 8. Shopping and Eating out PART III 9. Medieval Egyptian Cooking as Reflected in Kanz al-fawaʾid 10. Eating in Good Health INFINITE BENEFITS OF VARIETY AT THE TABLE (ENGLISH TRANSLATION) Chapter 1: Indispensable Instructions for Cooks Chapter 2: How to Knead Bread Dough and Bake It-- and Making Varieties of Bread: Enhanced (mutayyab), Seeded (mubazzar), Salted (mamluh), and More Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj madrub) Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It Chapter 5: Miscellany of Dishes Chapter 6: Making murri (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (maʾ al- hisrim) and Lemon Juice (maʾ al-laymun) Chapter 7: Eggs Cooked as Omelets and Other Dishes Chapter 8: Vegetarian Dishes (muzawwarat al-buqul) for the Nourishment of the Sick Chapter 9: All Kinds of Dishes Made with Different Varieties of Fish Chapter 10: Making All Kinds of Sweets (halwa) Chapter 11: Digestive Stomachics (juwarishnat), Electuaries (maÊ¿ajin), and Drinks (ashriba) Offered Before and After the Meal Chapter 12: Making fuqqaÊ¿ (Foamy Beer), and Other Drinks Chapter 13: Dried-Apricot Compote (naquÊ¿ al-mishmish) Chapter 14: Making Preparations Which Relieve Nausea (adwiyat al-qaraf) Chapter 15: Making Mustard [Condiments], Mild and Pungent-Hot Chapter 16: Making Table Sauces (sulusat) Chapter 17: Dishes Made with Dairy (alban): kawamikh (Fermented Condiments), jajaq (Drained-Yogurt Condiment), Condiments with kabar (Capers) and zaÊ¿tar (Thyme)-- biraf (Clotted Cream)-- and the Like Chapter 18: All Kinds of Pickled Turnip and Onion, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemon, Damascus Citron and the Like, in Salt Chapter 19: Making Cold Dishes (bawarid) Chapter 20: On Aromatics (tib), and Properties of Toothpicks (khilal) Made from Willow Wood (safsaf) and Egyptian-Willow Twigs (Ê¿idan al-khilaf) Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart-- Aromatizing Pills-- Deodorants-- and Other Preparations Chapter 22: Top Quality Perfumed Powders (dharaʾir mulukiyya) and Other Preparations Chapter 23: Storing Fresh Fruits and Keeping Them to Use After Their Season GLOSSARY 1. Beverages for Pleasure and Health 2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3. Dairy 4. Desserts, Sweeteners, and Conserves-- for Pleasure and Health 5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces 6. Fats and Oils 7. Fruits and Nuts 8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces 9. Kitchen and Cooking Implements, and Culinary Techniques and Terms 10. Meat 11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes 12. Vegetables and Legumes 13. Weights and Measures APPENDIX: A TASTE OF TIME: MODERN ADAPTATIONS OF TWENTY-TWO RECIPES FROM THE KANZ AL-FAWAʾID WORKS CITED INDICES.
  • (source: Nielsen Book Data)9789004347298 20180213
The fourteenth-century Egyptian cookbook, Kanz al-fawaʾid fi tanwiʿ al-mawaʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.
(source: Nielsen Book Data)9789004347298 20180213
Green Library
Book
xi, 171 pages : color illustrations ; 23 cm
  • Introduction
  • Won Kow : the old guard of Chinatown, established 1928
  • Tufano's Vernon Park Tap : a long lifeline in Little Italy, established 1930
  • The Gutierrez family : a phoenix in Pilsen, established 1962
  • The Parthenon : an anchor in Greektown, established 1968
  • Borinquen : home of the Jibaro, established 1987
  • Red Apple Buffet : a pillar in Polonia, established 1989
  • Hema's Kitchen : doyenne of Devon, established 1991
  • Noon o Kabab : king of Kedzie, established 1997.
Green Library
Book
xi, 252 pages ; 23 cm
From large-scale cattle farming to water pollution, meat- more than any other food-has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations' diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed. As more and more Americans pay attention to the sources of the meat they consume, Warren's compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.
(source: Nielsen Book Data)9781609385552 20180508
Green Library
Book
ix, 236 pages, 16 unnumbered pages of plates : illustrations (some color) ; 24 cm.
  • Soups and gumbos
  • The boucherie
  • Beef, poultry, and game
  • Seafood
  • Salads and vegetables
  • Breads
  • Desserts, sweets, and condiments
  • Beverages.
SAL3 (off-campus storage)
Book
xv, 192 pages : maps, illustrations, color photographs, charts ; 21 cm
  • 1. Where the Story Starts
  • 2. Wild Things, Wild Times
  • 3. Love and Equality at 7 Mile
  • 4. Half a Century of those Halcyon Days
  • 5. A Tumbleweed Takes Over
  • 6. Epilogue
  • 7. References and Photo Credits.
"In this first-ever comprehensive and pictorial narrative on 'The 7'...Garcia reveals its humble beginnings in 1858, the notorious exploits of its early owners, and the heart and humanity of the people who worked, laughed, and loved in that lively shack along Bayshore Boulevard" -- cover page.
SAL3 (off-campus storage)

19. The story of soy [2018]

Book
304 pages : illustrations, maps ; 24 cm
The humble soybean is the world's most grown and most traded oilseed. But it is also a poorly understood crop that is often viewed in extreme terms as a superfood or poison. Christine M. Du Bois reveals its hugely significant role in human history, as she traces the story of soy from its domestication in ancient Asia to the promise and perils it offers in the twenty-first century. This illuminating book travels across the globe and includes a vast cast of fascinating figures who applaud, experiment with or despise soy, from Neolithic villagers, Buddhist missionaries, European colonialists, Japanese soldiers and Nazi strategists, to George Washington Carver, Henry Ford, Monsanto, Greenpeace, landless peasants, petroleum refiners and countless others. The story covers the impact of soy on international conflicts, its role in large-scale meat production and disaster relief, its troubling ecological impacts and the nutritional controversies swirling around soy today. It describes its genetic modification, the scandals and pirates involved in the international trade in soybeans and the use of soy as an intriguing renewable fuel. Featuring compelling historical and contemporary photographs, The Story of Soy reveals the importance of soy throughout history, and why it should never be underestimated.
(source: Nielsen Book Data)9781780239255 20180530
Green Library
Book
xiii, 220 pages ; 23 cm.
Tasteful Domesticity demonstrates how women marginalized by gender, race, ethnicity, and class used the cookbook as a rhetorical space in which to conduct public discussions of taste and domesticity. Taste discourse engages cultural values as well as physical constraints, and thus serves as a bridge between the contested space of the self and the body, particularly for women in the nineteenth century. Cookbooks represent important contact zones of social philosophies, cultural beliefs, and rhetorical traditions, and through their rhetoric, we witness women's roles as republican mothers, sentimental evangelists, wartime fundraisers, home economists, and social reformers. Beginning in the early republic and tracing the cookbook through the publishing boom of the nineteenth century, the Civil War and Reconstruction, the Progressive era, and rising racial tensions of the early twentieth century, Sarah W. Walden examines the role of taste as an evolving rhetorical strategy that allowed diverse women to engage in public discourse through published domestic texts.
(source: Nielsen Book Data)9780822965138 20180618
Green Library