Search Results: Returned 11 Results, Displaying Titles 1 - 11
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2005., Phoenix Call No: 641.094 F614c Availability:1 of 1 At Your Library Summary Note: Feasts, banquets, and grand dinners have always played a vital role in our lives. They oil the wheels of diplomacy, smooth the paths of the ambitious, and spread joy at family celebrations. Fletcher has written a history of feasts throughout the ages that includes the dramatic failures along with the dazzling successes. From a humble meal of potatoes provided by an angel, to the extravagance of the high medieval and Renaissance tables groaning with red deer and wild boar, to the exquisite refinement of the Japanese tea ceremony, this book covers them all. For anyone who has ever sat down at a banquet table and wondered, "Why?" Nichola Fletcher provides the answer in a book that is a feast all its own.--From publisher description.
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2019., ECW Press Call No: 363.8 N554l Availability:1 of 1 At Your Library Summary Note: "A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it's chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman's bright, intelligent gaze finds insight and humor at every turn. Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of "extinction dinners" designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what's on your plate in quite the same way again."--
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2023., Adult, Greystone Books : David Suzuki Foundation Call No: NEW 641.3 G831l Edition: Unabridged. Availability:1 of 1 At Your Library Summary Note: Taras Grescoe searches for the fascinating flavors, many forgotten or on the verge of extinction, that tell the stories of civilizations. He chronicles a growing movement of archaeologists, farmers, and food producers who are unearthing and reviving the nourishing, delicious, and sustainable foods of the past, arguing that in order to save ourselves, we need to think--and eat--much more like our ancestors did.
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c2013., General, Signal Call No: 338.476 M913s Availability:1 of 1 At Your Library Summary Note: "From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt, Sugar, Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, 'Enough already.'".
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2009., Specialized, McGill-Queen's University Press ; Combined Academic [distributor] Call No: 641.3 W555w Availability:1 of 1 At Your Library Summary Note: 'What's to Eat?' serves up 12 preliminary answers to initiate and nourish the discussion of food in Canada. The contributors look at Canada's distinctive foodways, from the shared perspective of the current moment.
