If we do not own the book, submit an Interlibrary Loan (ILL) Form.
As more and more libraries acquire digital content, you will likely find eBooks in your search results. eBook content can be published more quickly than print books, and there is a trend to package conference proceedings in the eBook format. For topics found among emerging trends in technology, this means more resources are available in a timely fashion.
These are the providers of eBooks available to the Stetson community:
A starting point for research and learning that offers unlimited access to hundreds of full text reference books on every subject. Includes encyclopedias, dictionaries, thesauri and books of quotations.
Call Number: TX833.7 .E45 2017 - New Books (Main Library)
Publication Date: 2017-02-21
More than 100 tasty and affordable 5-ingredient recipes for busy college students. College students don't typically have a lot of time, money, or kitchen space to get fancy with their meals--which means good and cheap is the name of the game.
Call Number: TX833.5 .H677 2018 - New Books (Main Library)
Publication Date: 2018-12-04
Spoon University has an incredibly engaged following of young adults, both online and on the 300+ college campuses where they have a network of 11,000 student contributors who create content for the website and run Spoon University clubs, holding monthly local events like dinner parties.
The first cookbook from London's cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more. Since its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO's first book reveals the top-secret recipes behind 100 of its most beloved dishes - from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more.
A New York Times, USA Today, and national indie bestseller. A Feast of Wonder! Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders.
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct.
Native produce business is booming and it's about to enter a new phase--Australian native ingredients are beginning to turn up in growers' markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies--John Newton will inspire you to grab some and take it home.
Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City.
The Science of Cooking. The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking. The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell.
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits.
Make It Safe provides practical guidance on how to control food safety hazards, with a specific focus on controls suitable for small-scale businesses to implement. Small businesses make up around two-thirds of businesses in Australia's food and beverage manufacturing industry.
his book offers a sample of scholarly essays that examine the role of food in Western contemporary art practices. The contributors are scholars from a range of disciplines, including art history, philosophy, film studies, and history. As a whole, the volume illustrates how artists engage with food as matter and process in order to explore alternative aesthetic strategies and indicate countercultural shifts in society.
Find books, articles, videos, and more with OneSearch