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| 1 |
ID:
012578
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| Publication |
Barcelona, Tusquets Editores, 2003.
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| Description |
470pYellow spine
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| Summary/Abstract |
A book in the Spanish language about the gastronomical history of Spain.
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| Standard Number |
8483108771 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| I00455 | 863.64/PER | Main | On Shelf | General | Spanish |
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| 2 |
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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| 3 |
ID:
006934
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| Publication |
Oxford, Heinemann, 1997.
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| Description |
32pBlack Spine
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| Series |
History of Britain
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| Summary/Abstract |
Food and farming is an informative look at the development of agriculture, foods and diet, from the first Britons working their small plots, Roman estates and medieval practices, to enclosure, imported food stuffs, mechanization and today's huge agrobusiness.
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| Contents |
Hunters and farmers
Villas and vines
Hardwork on the farm
Combatting starvation
The garden grows
Royal feasts
New world, new foods
A farming revolution
Machines on the farm
Fresh and preserved food
Rich, poor or middle class?
War and rationing
Factory, farms, fast food
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| Standard Number |
043105732X Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 007441 | 941/LAN | Main | On Shelf | General | Reference |
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| 4 |
ID:
027306
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| Publication |
London, A & C Black Publishers, 1997.
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| Description |
25pPurple Spine
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| Series |
Linkers
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| Summary/Abstract |
Looks at some of the many ways to explore the history of food during the past one hundred years.
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| Standard Number |
0713647647 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 025015 | 641.3009/BRY | Main | On Shelf | General | |
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| 5 |
ID:
020387
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| Publication |
New York, Three River Press, 1989.
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| Description |
xvi, 424pBrown spine
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| Summary/Abstract |
A world history of food from prehistoric times to today and a remarkable study of the way in which food has influenced the entire course of human development. It is packed with intriguing information and startling insights; how pepper contributed to the fall of the Roman Empire; how the turkey got its name and how a new kind of plow helped spark the Crusades.
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| Standard Number |
9780517884041 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| I01789 | 641.3009/TAN | Main | On Shelf | General | |
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| 6 |
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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| 7 |
ID:
027371
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London, Watts Book, 1994.
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| Description |
47pWhite Spine
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| Summary/Abstract |
Traces the history of food around the world, from the first farmers to the first canners, to today's fast food and beyond to future farms at the bottom of the sea.
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| Standard Number |
0749608625 Hb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 024919 | 641.3/TAM | Main | On Shelf | General | |
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| 8 |
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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| 9 |
ID:
026262
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Pizza
/ Martino, Teresa; Faranda, Brigid (ill.)
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1992
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| Publication |
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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| 10 |
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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| Publication |
Pune, Kalpavriksh, 2016.
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| Description |
84pYellow spine
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| Summary/Abstract |
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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| 11 |
ID:
024800
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| Publication |
London, Dorling Kindersley Limited, 2018.
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| Description |
360pYellow Spine
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| Summary/Abstract |
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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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 022623 | 641.3009/BAC | Main | On Shelf | General | |
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| 12 |
ID:
026485
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| Publication |
London, Hodder & Stoughton, 2019.
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| Description |
32pGreen spine
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| Series |
The story of food
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| Summary/Abstract |
Do you know since when we have been adding salt to our food? And where it originally came from? Like many other foods, salt has a fascinating history, spanning centuries, continents and cultures. Wars have been fought over this food, empires conquered and black markets have flourished. Other topics covered are health aspects of salt, how it is produced, its chemical properties and how it is traded around the world. An ideal leisure read, but also perfect for course work and presentations.
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| Contents |
What is salt?
Salt for seasoning
How is salt produced?
Salt for preserving food
Salt in the ancient world
Salt and our health
Salt in religion
Salt in the Middle Ages
Exploring the New World
Salt wars
Salt in early America
The Salt March
Salt in today's world
Timeline
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| Standard Number |
9780750299817 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 024225 | 664.4/WOO | Main | On Shelf | General | |
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| 13 |
ID:
024698
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| Publication |
London, Wayland Publishers, 2018.
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| Description |
32pPink spine
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| Series |
The story of food
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| Summary/Abstract |
Do you know since when we have been adding sugar to our food? And where it originally came from? Like many other foods, sugar has a fascinating history, spanning centuries, continents and cultures. Wars have been fought over this food, empires conquered and black markets have flourished. This book describes the journey sugar has taken, from the use of sugarcane in ancient India to the staple sweetener in our cupboards today. Other topics covered are health aspects of sugar, how it is produced, its chemical properties and how it is traded around the world. An ideal leisure read, but also perfect for course work and presentations.
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| Contents |
What is sugar?
How sugar is used
Sugarcane
Sugar beet
Ancient times
Sugar and our health
The Middle Ages
Sugrcane and the Americas
Sugar and slavery
Sugar beet in Europe
An ever sweeter world
The changing industry
Sugar today
Timeline
GLossary
Index
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| Standard Number |
9781526300041 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 022549 | 664.1/WOO | Main | On Shelf | General | |
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| 14 |
ID:
025887
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| Publication |
London, Usborne Publishing Ltd., 2007.
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| Description |
48pRed spine
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| Series |
Usborne Young Reading: Series One
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| Summary/Abstract |
An amusing and informative history of the toilet, from cavemen's holes in the ground to Thomas Crapper's flushing toilet. Equally interesting tales of telephones, frozen food, soccer nets, safety razors and space inventions follow.
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| Contents |
The story of toilets
Telephones
Frozen food
Soccer nets
Safety razors
Other useful inventions
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| Standard Number |
9780746070192 Pb.
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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 023629 | FIC/USB | Main | On Shelf | General | |
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| 15 |
ID:
003774
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| Publication |
New York, Random House, 2003.
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| Description |
48pOrange Spine
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Step into Reading (4)
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| Summary/Abstract |
Tells of Thomas Jefferson's trip to France in 1784, and all the exotic foods he learned about and then introduced to America, including ice-cream, macaroni and cheese, and tomatoes.
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| Standard Number |
0375822895 Pb.
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| Accession# | Call# | Current Location | Status | Policy | Location |
| 002004 | FIC/MUR | Main | On Shelf | General | |
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| 16 |
ID:
024639
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| Publication |
Minneapolis, Twenty-First Century Books, 2007.
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| Description |
80pGold spine
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| Summary/Abstract |
A history of human migration from prehistory to now.
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| Contents |
Prehistory
Agriculture
Cradles of civilization
Age of empires
Age of energy
Twenty-first century
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| Standard Number |
0761334580 Hb.
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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 022491 | 304.8/AND | Main | On Shelf | General | |
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| 17 |
ID:
009395
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| Publication |
London, Ticktock Media Ltd., 2003.
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| Description |
24pRed Spine
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Little science stars
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| Summary/Abstract |
Provides you with fascinating facts, to answer your questions about where food comes from.
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| Contents |
What are chips made from?
What food is made from tomatoes?
What is bread made from?
Where do eggs come from?
Which foods come from cows?
Where does orange juice come from?
What kind of a plant is rice?
What is chocolate made from?
Questions and answers
Glossary
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| Standard Number |
9781848980556 Pb.
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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 009799 | 641.3/RAN | Main | On Shelf | General | |
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| 18 |
ID:
022841
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| Publication |
Toronto, Maple Tree Press, 2010.
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| Description |
62pMulti-colour Spine
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The kid's guide
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| Summary/Abstract |
Discusses the history of food, from early hunter-gatherers and domesticating animals for food to the science behind food preservation, produce cultivation, artificial flavor enhancers, and genetic modification.
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| Contents |
Why eat?
Why we eat, how our bodies use food, and how we react to food?
How it all started?
How humans evolved from hunter-gatherers to farmers to food preservers to chefs
Changing food
How our ways of producing food and flavors! have changed over the years
Food for thought
How food production is impacting the world, and why our food choices matter?
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9781897349977 Pb.
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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 021127 | 641.3/THO | Main | On Shelf | General | |
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| 19 |
ID:
020045
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| Publication |
London, Frances Lincoln Children's Book, 2013.
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| Description |
24pGreen Spine
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A celebration of food from all around the world through a mouth-watering tour of different crops, dishes and ways of eating from every continent.
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| Standard Number |
9781847802842 Hb.
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Circulation
| Accession# | Call# | Current Location | Status | Policy | Location |
| 018856 | 641.3/CAL | Main | On Shelf | General | |
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