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| 1 |
ID:
010485
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| Publication |
New Delhi, Vidya Vihar, 2007.
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| Description |
24pPurple Spine
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| Summary/Abstract |
Explains the process of making different types of pickles, with complete receipe.
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| Standard Number |
8185828211 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 010799 | 664.0286/JAI | Main | On Shelf | General | Hindi |
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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:
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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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 021221 | 641.3/ROT | Main | On Shelf | General | |
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| 4 |
ID:
022909
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Chicago, Nomad Press, 2010.
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| Description |
124pBrick Red Spine
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| Summary/Abstract |
An activity guide summarising the history, science, and culture of what kids eat day after day. It demonstrates how certain foods evolved as well as how modern technology plays a part in food production, packaging, and delivery.
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| Contents |
Picking the first apple
Farming past and present
Food and cultures
I want it! Food on demand
Food packaging
Food safety
Traditions and celebrations
Food across time
Nutrition
'Meat' me at the veggie stand
Backyard eating
You're eating what?
The future of food
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| Standard Number |
9781934670590 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 021180 | 641.3/REI | Main | On Shelf | General | |
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| 5 |
ID:
008819
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| Publication |
Great Britain, Lerner Books, 2009.
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| Description |
56pYellow Spine
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| Series |
Major inventions through history
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| Contents |
Canning
Pasteurization
Refrigeration
Supermarkets
Genetically modified foods
Epilogue
Timeline
Glossary
Selected bibliography
Furthur reading and websites
Index
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| Standard Number |
9781580135139 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 009184 | 641.3009/JAN | Main | On Shelf | General | |
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| 6 |
ID:
005493
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| Publication |
USA, Perfection Learning, 2004.
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| Description |
48pDark Green spine
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| Series |
Reading Essentials in Science - Global Issues
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| Summary/Abstract |
Part of an excellent series for children, this book provides a basic introduction to the different threats our food and water supply is exposed to and what we can do to protect and prevent this.
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Food-Borne Illness
Other threats to the Food Supply
Threats to the Water Supply
The Future of Food and Water Protection
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| Standard Number |
0756944686 hb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 006248 | 641.4/BLE | Main | On Shelf | General | |
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| 7 |
ID:
023159
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Berkeley, Owlkids Books, 2014.
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| Description |
96pWhite spine
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| Summary/Abstract |
This is not just a cookbook, It's a book about food--how it works, why it works, and what kids need to know to have fun in the kitchen...and is also includes some yummy recipes.
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| Contents |
Why should you cook?
What would life taste like without food?
We are what we eat
Cooking is science
What is recipe?
Getting ready in the kitchen
How to make that meal?
So what dish will you make?
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| Standard Number |
9781926973968 Hb.
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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 021383 | 641.3/ELT | Main | On Shelf | General | |
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| 8 |
ID:
013177
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| Publication |
London, Franklin Watts, 2008.
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| Description |
30pRed Spine
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| Series |
Let's get healthy
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Looks at fun and easy things we can all do to look after our health.
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Food, food, food!
Good for the body
All kinds of food
A healthy start
Keep going
Check the date
Germs spoil food
Keep food cool
Keep it clean
Getting ready to eat
Eating together
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| Standard Number |
9780749683207 Pb.
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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 013068 | 613.2/RID | Main | On Shelf | Teacher Resources | Teacher Resource |
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