Gastronomy
Authority Link
(OCoLC)fst00938901
Label
Gastronomy
Name
Gastronomy
Source
fast
Focus
Actions
Incoming Resources
- Subject of13
- Art, culture, and cuisine, ancient and medieval gastronomy, Phyllis Pray Bober
- The way we eat now, how the food revolution has transformed our lives, our bodies, and our world, Bee Wilson
- Gastronomy of Italy, [Anna Del Conte ; foreword by the President of the Accademia della Cucina Italiana]
- Food, the history of taste, edited by Paul Freedman
- A revolution in eating, how the quest for food shaped America, James E. McWilliams
- We are what we eat, a slow food manifesto, Alice Waters ; with Bob Carrau and Cristina Mueller
- Coming home to eat, the pleasures and politics of local foods, Gary Paul Nabhan
- Tasty, the art and science of what we eat, John McQuaid
- Gastrophysics, the new science of eating, professor Charles Spence ; foreword by Heston Blumenthal
- First bite, how we learn to eat, Bee Wilson ; with illustrations by Annabel Lee
- The American Heritage cookbook, and illustrated history of American eating & drinking, by the editors of American Heritage, the magazine of history ; with chapters by Cleveland Amory [and 9 others] ; historical foods consultant, Helen Duprey Bullock ; recipes editor, Helen McCully ; associate: Eleanor Noderer
- Slow food revolution, Carmela Musca for Film Australia
- The way we eat, why our food choices matter, Peter Singer, Jim Mason
Outgoing Resources
- Focus1