San Antonio College Library

A 13-part series that explores the way in which the exchange of foods between the old and new worlds as a result of Columbus's voyages changed the way people ate.

"With beautiful visuals and engaging stories, Nourish explores the provocative question: What's the story of your food? By providing a "big picture" view of our food system, Nourish reveals the many ways that food connects to our environment, our health and our communities. Most importantly, Nourish offers specific action steps that viewers can take to help create a sustainable food future."--Website

Discusses why beliefs vary on what is good and what is bad to eat. Food taboos tell us much about society, and they change only as quickly as society does. War and famine, which change societies drastically, are perhaps the strongest motivators for change in which foods are considered acceptable to eat. Why do we prefer sweet to bitter foods? Why do we find certain foods repellant? The reaction of disgust toward a particular food is based on our knowledge...

"Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become bestselling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It's an easy-to-use...

"Using examples and what-if situations, this video explains how to safely use and store knives; how to operate small appliances and the stove without accidents; how to prevent bruises, shocks, and burns; and how to put out a fire (and when to simply evacuate and call 911)"--Publishers web site.

"Feeding Frenzy traces the history of the global food system and reveals the underlying causes of recent turmoil in food markets. Supplies are running short, prices keep spiking, and the media is full of talk of a 'world food crisis.' The turmoil has unleashed some dangerous forces. Food-producing countries are banning exports even if this means starving their neighbours. Governments and corporations are scrambling to secure control over food supply...

Describes various careers in the food industry, such as chef, food stylist, food scientist, and caterer.

From Japan where he eats traditional fugu, a poisonous blowfish that can only be prepared by specially licensed chefs, to a delectable snack in the Mecong Delta, follows the author as he embarks on a quest around the world to find the ultimate meal.

This volume brings together ethnographically based anthropological analyses of shifting meanings and representations associated with the foods, ingredients, and cooking practices of marginalized and/or indigenous cultures. Contributors are particularly interested in how these foods intersect with politics, nationhood and governance, identity, authenticity, and conservation. The chapters cover diverse locales, issues, and foods ... A conceptual essay...

By ensuring customer safety, a food business also protects itself-from bad publicity, sinking profits, and even legal action. This program guides viewers through sanitation tools and procedures that are essential to the management of any food-related enterprise, including both food service outlets and food manufacturing facilities. Incorporating interviews with a cafe chef, a quality manager at a condiment factory, and the manager of a cleaning fluid...