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| 1 |
ID:
024371
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| Publication |
New York, Phaidon Press, 2016.
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| Description |
36pBlue Spine
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| Summary/Abstract |
Unexpected set of food facts will engage both good eaters and resisters alike.
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| Standard Number |
9780714871400 Hb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 022262 | 641.3/STE | Main | On Shelf | General | |
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| 2 |
ID:
027524
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| Publication |
New Delhi, Centre for Science and Environment, 2017.
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| Description |
217p.Yellow spine
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| Series |
First food
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| Summary/Abstract |
Communities across India have found innovative ways to use seasonal produce that grows locally. They use leaves, flowers, fruits, seeds and roots to cook tasty and delectable recipes that are both nutritious and tasty. This volume brings together a collection of nearly fifty unusual, diverse and enthic recipes that use local Indian produce. The ingredients are seasonal and hence available for only a short time, but their taste lingers for long. You would surely wait for the next season to savour them again.
Food is very personal. We know that. What we often don’t realise is that food is also more than personal. Food is also about culture and, most importantly, about biodiversity. We often do not think how flora and fauna around us make up our culture. We do not think that food diversity, indeed cultural diversity, is linked to diversity in the biological world. As a result, we often do not value this biodiversity that grows in the wild, in the farm, in the forest and the lake and the ocean. Each region of India, indeed the world, is diverse in its food habits. It has its own recipes; it cooks with different ingredients; it eats differently. This is not an accident. Every region, for instance, has its own rice variety. Many of these come with medicinal properties. Most are specific to the ecosystem they grow in. If the region is drought-prone, the variety survives in tough conditions, like Kayame rice of Karnataka. The Orkaima, Pokkali and Kuttadan varieties found in low-lying districts of Kerala are salt-resistant, hence suitable to grow in seawater. In the highlands of the same state, another rice variety is grown: Navara (in Palakkad), which has medicinal properties and has received the Geographical Indication Certificate in 2007. This richness of variety resulted in culinary methods that were equally diverse and equally rich. Bengal has a tradition of cooking different rice in different seasons. This is our food culture.
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| Contents |
Leaves
Flowers
Fruits and vegetables
Seeds
Preservation
Business
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| Standard Number |
978818690696 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 025240 | 641.5954/CSE | Main | On Shelf | General | |
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| 3 |
ID:
027525
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| Publication |
New Delhi, Centre for Science and Environment, 2023.
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| Description |
258pBlack Spine
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| Series |
First food
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| Summary/Abstract |
A collection of 100+ more healthy and nutritious recipes this time, all sourced meticulously from local biodiversity.
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| Standard Number |
9788195898992 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 025239 | 641.5954/CSE | Main | On Shelf | General | |
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| 4 |
ID:
022936
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| Publication |
North Adams, Storey Publishing, 2016.
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| Description |
221pMulti-Colour Spine
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| Summary/Abstract |
Julia Rothman takes her pen into the kitchen with this charming, illustrated guide to all things edible around the globe. She focuses her curious eye on the origins, types, tools, traditions, and techniques behind the most popular foods and preparations, from breads to fish to spices and desserts.
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| Standard Number |
9781612123394 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 021221 | 641.3/ROT | Main | On Shelf | General | |
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| 5 |
ID:
026262
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Pizza
/ Martino, Teresa; Faranda, Brigid (ill.)
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1992
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Austin, Raintree Steck-vaughn Publishers, 1992.
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| Description |
32pGreen spine
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| Summary/Abstract |
A brief history of pizza, from its probable earliest origins in Italy to how it is now prepared in America, for beginning readers. This amaxing title gives us a history of Pizza, naming Raffaela Esposito, credited with being a chef who had the first Pizzeria in Italy and Gennaro Lombardi who is said to have brought pizza to America!
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| Standard Number |
0811467309 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 024031 | 641.824/MAR | Main | On Shelf | General | |
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| 6 |
ID:
023815
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Something to chew on
/ Padmanabhan, Sujatha; Desor, Shiba; Deo, Sharmila; Chakravarty, Rohan (ill.)
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2016
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Pune, Kalpavriksh, 2016.
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84pYellow spine
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FOOD: its textures, aromas, tastes and colours – so much a part of our daily routine. But in our busy lives, how much thought do we give to it? Do we know where our food comes from? Do we know its history, what it does to the Earth, or the stories behind it? How is it connected to our customs and festivals… to our health? Does it matter what we choose to eat? Here is a little book on FOOD that will tell you all the above and much more…. Here is something to chew on…
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| Standard Number |
9788187945710 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 021912 | 641.3/PAD | Main | On Shelf | General | |
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| 7 |
ID:
024800
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| Publication |
London, Dorling Kindersley Limited, 2018.
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| Description |
360pYellow Spine
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A visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods.
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| Standard Number |
9780241254783 Hb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 022623 | 641.3009/BAC | Main | On Shelf | General | |
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| 8 |
ID:
022937
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| Publication |
New York, Tricycle Press, 2008.
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| Description |
160pRed spine
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| Summary/Abstract |
A photographic collection exploring what the world eats featuring portraits of twenty-five families from twenty-one countries surrounded by a week's worth of food.
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| Standard Number |
9781582462462 Hb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 021222 | 641.3/D'AL | Main | Missing | General | |
| 023302 | 641.3/D'AL | Main | On Shelf | General | |
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| 9 |
ID:
025524
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| Publication |
Aylesbury, Ginn and Company, 1998.
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| Description |
19pGreen Spine
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All aboard
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| Summary/Abstract |
Find out what happens when different foods are put in the oven.
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| Standard Number |
0602282993 Pb.
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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 023257 | 641.5/BUT | Main | On Shelf | General | |
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