Catalog Search Results
Author
Series
Publisher
ISTE
Pub. Date
[2020]
Language
English
Description
This book analyzes the way in which restaurants are geographical objects that reveal locational logics and strategies, and how restaurants weave close relationships with the space in which they are located. Originating from cities, restaurants feed off the urban environment as much as they feed it ' participating in the qualification, differentiation and hierarchy of cities. Indeed, restaurants in both the city and the countryside maintain a dialogical...
Author
Publisher
Diversion Books
Pub. Date
2020.
Language
English
Description
An award-winning food critic explores the history of dining out, from the taverns of Pompeii, through the emergence of fine dining during the French Revolution, and identifies the ten most influential restaurant dishes of all time.
Author
Publisher
University of California Press
Pub. Date
2013
Language
English
Description
"In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its early years in the 1970s to the present, when farm-to-table, foraging, and fusion cuisine are part of the national vocabulary. Goldstein's interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an era when cooking was grounded...
Author
Publisher
Ecco, an imprint of HarperCollins Publishers
Pub. Date
[2018]
Language
English
Description
"Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, inclduing a young Wolfgang...
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