Search Results for Food. - Narrowed by: Gastronomy.SirsiDynix Enterprisehttps://gvpl.ca/client/en_US/default/default/qu$003dFood.$0026qf$003dSUBJECTS$002509Sujet$002509Gastronomy.$002509Gastronomy.$0026ps$003d300$0026isd$003dtrue?2025-04-21T07:41:12ZBuvette : the pleasure of good foodent://SD_ILS/0/SD_ILS:2903482025-04-21T07:41:12Z2025-04-21T07:41:12Zby Williams, Jody, 1962- author.<br/>Publication Date 2014<br/>Format: Book<br/>Call Number 641.013 WIL<br/>Food & freedom : how the slow food movement is changing the world through gastronomyent://SD_ILS/0/SD_ILS:3768712025-04-21T07:41:12Z2025-04-21T07:41:12Zby Petrini, Carlo, 1949- author.<br/>Publication Date 2015<br/>Format: Book<br/>Call Number 641.013 PET<br/>We are what we eat : a slow food manifestoent://SD_ILS/0/SD_ILS:6081282025-04-21T07:41:12Z2025-04-21T07:41:12Zby Waters, Alice, author.<br/>Publication Date 2021<br/>Format: Book<br/>Call Number 641.013 WAT<br/>Lost feast : culinary extinction and the future of foodent://SD_ILS/0/SD_ILS:5115742025-04-21T07:41:12Z2025-04-21T07:41:12Zby Newman, Lenore, 1973- author.<br/>Publication Date 2019<br/>Format: Book<br/>Call Number 363.8 NEW<br/>Eat joy : stories & comfort food from 31 celebrated writersent://SD_ILS/0/SD_ILS:5219202025-04-21T07:41:12Z2025-04-21T07:41:12Zby Garrett, Natalie Eve, editor.<br/>Publication Date 2019<br/>Format: Book<br/>Call Number 810.803564 EAT<br/>The way we eat now : how the food revolution has transformed our lives, our bodies, and our worldent://SD_ILS/0/SD_ILS:5007922025-04-21T07:41:12Z2025-04-21T07:41:12Zby Wilson, Bee, author.<br/>Publication Date 2019<br/>Format: Book<br/>Call Number 641.013 WIL<br/>The seasoned life : food, family, faith, and the joy of eating wellent://SD_ILS/0/SD_ILS:4020462025-04-21T07:41:12Z2025-04-21T07:41:12Zby Curry, Ayesha, author.<br/>Publication Date 2016<br/>Format: Book<br/>Call Number 641.5 CUR<br/>Joie : a Parisian's guide to celebrating the good lifeent://SD_ILS/0/SD_ILS:7264602025-04-21T07:41:12Z2025-04-21T07:41:12Zby Aki, Ajiri, author.<br/>Publication Date 2023<br/>Format: Book<br/>Call Number 170.44 AKI<br/>From scratch : adventures in harvesting, hunting, fishing, and foraging on a fragile planetent://SD_ILS/0/SD_ILS:6783662025-04-21T07:41:12Z2025-04-21T07:41:12Zby Moscow, David, 1974- author.<br/>Publication Date 2022<br/>Format: Book<br/>Call Number 394.12 MOS<br/>First, catch : study of a spring mealent://SD_ILS/0/SD_ILS:5502602025-04-21T07:41:12Z2025-04-21T07:41:12Zby Eagle, Thom, author.<br/>Publication Date 2020<br/>Format: Book<br/>Call Number 641.013 EAG<br/>Footprints of a foodieent://SD_ILS/0/SD_ILS:6789272025-04-21T07:41:12Z2025-04-21T07:41:12Zby DePape, Tanya, author.<br/>Publication Date 2019<br/>Format: Book<br/>Call Number 641.013 DEP<br/>Margaritaville, the cookbook : relaxed recipes for a taste of paradiseent://SD_ILS/0/SD_ILS:4627662025-04-21T07:41:12Z2025-04-21T07:41:12Zby Sernaglia, Carlo, author.<br/>Publication Date 2018<br/>Format: Book<br/>Call Number 641.5 SER<br/>A really big lunchent://SD_ILS/0/SD_ILS:4234532025-04-21T07:41:12Z2025-04-21T07:41:12Zby Harrison, Jim, 1937-2016, author.<br/>Publication Date 2017<br/>Format: Book<br/>Call Number 641.013 HAR<br/>Gastrophysics : the new science of eatingent://SD_ILS/0/SD_ILS:4240712025-04-21T07:41:12Z2025-04-21T07:41:12Zby Spence, Charles (Experimental psychologist) author.<br/>Publication Date 2017<br/>Format: Book<br/>Call Number 641.013 SPE<br/>Find your true fork : journeys in healthy, delicious, and ethical eatingent://SD_ILS/0/SD_ILS:4241342025-04-21T07:41:12Z2025-04-21T07:41:12Zby Krasno, Jeff.<br/>Publication Date 2017<br/>Format: Book<br/>Call Number 641.302 KRA<br/>The mind of a chef. Season 5, Ludo Lefebvre [DVD video].ent://SD_ILS/0/SD_ILS:4145792025-04-21T07:41:12Z2025-04-21T07:41:12Zby Lefebvre, Ludovic, on-screen participant.<br/>Publication Date 2017<br/>Format: DVD & blu-ray<br/>Call Number MIN<br/>Eaten back to life : essaysent://SD_ILS/0/SD_ILS:4185192025-04-21T07:41:12Z2025-04-21T07:41:12Zby Campbell, Jonah, 1981-<br/>Publication Date 2017<br/>Format: Book<br/>Call Number 641.013 CAM<br/>First bite : how we learn to eatent://SD_ILS/0/SD_ILS:3643622025-04-21T07:41:12Z2025-04-21T07:41:12Zby Wilson, Bee, author.<br/>Publication Date 2015<br/>Format: Book<br/>Call Number 641.013 WIL<br/>Tasty : the art and science of what we eatent://SD_ILS/0/SD_ILS:2972412025-04-21T07:41:12Z2025-04-21T07:41:12Zby McQuaid, John, author.<br/>Publication Date 2015<br/>Format: Book<br/>Call Number 664.072 MCQ<br/>Yong xu de yi can : jian pu ling huo yu xi shi de peng ren shou zha =An everlasting meal: cooking with economy and graceent://SD_ILS/0/SD_ILS:3978082025-04-21T07:41:12Z2025-04-21T07:41:12ZTitle (Alt graphic) ????? : ??,??????????<br/>by Adler, Tamar.<br/>Publication Date 2015<br/>Format: Book<br/>Call Number CHI 641.5 ADL<br/>Eat more better : how to make every bite more deliciousent://SD_ILS/0/SD_ILS:2968842025-04-21T07:41:12Z2025-04-21T07:41:12Zby Pashman, Dan.<br/>Publication Date 2014<br/>Format: Book<br/>Call Number 641.013 PAS<br/>The mind of a chef. Season 2, April Bloomfield [DVD video]ent://SD_ILS/0/SD_ILS:3036182025-04-21T07:41:12Z2025-04-21T07:41:12Zby Bourdain, Anthony, narrator, producer.<br/>Publication Date 2014<br/>Format: DVD & blu-ray<br/>Call Number MIN<br/>The mind of a chef. Season 3, Edward Lee [DVD video]ent://SD_ILS/0/SD_ILS:6847082025-04-21T07:41:12Z2025-04-21T07:41:12Zby Lee, Edward, 1972- commentator, host, instructor.<br/>Publication Date 2014<br/>Format: DVD & blu-ray<br/>Call Number MIN<br/>Anthony Bourdain, no reservations. Collection 6, Part 2, Disc 2 [DVD video]ent://SD_ILS/0/SD_ILS:2713522025-04-21T07:41:12Z2025-04-21T07:41:12Zby Bourdain, Anthony.<br/>Publication Date 2012<br/>Format: DVD & blu-ray<br/>Call Number ANT<br/>Anthony Bourdain, no reservations. Collection 6, Part 2, Disc 1 [DVD video]ent://SD_ILS/0/SD_ILS:2665612025-04-21T07:41:12Z2025-04-21T07:41:12Zby Bourdain, Anthony.<br/>Publication Date 2012<br/>Format: DVD & blu-ray<br/>Call Number ANT<br/>Anthony Bourdain, no reservations. Collection 6, Part 1, Disc 2 [DVD video]ent://SD_ILS/0/SD_ILS:2711282025-04-21T07:41:12Z2025-04-21T07:41:12Zby Bourdain, Anthony.<br/>Publication Date 2011<br/>Format: DVD & blu-ray<br/>Call Number ANT<br/>Anthony Bourdain, no reservations. Collection 6, Part 1, Disc 1 [DVD video]ent://SD_ILS/0/SD_ILS:2665592025-04-21T07:41:12Z2025-04-21T07:41:12Zby Bourdain, Anthony.<br/>Publication Date 2011<br/>Format: DVD & blu-ray<br/>Call Number ANT<br/>Anthony Bourdain, no reservations. Collection 6, Part 1, Disc 3 [DVD video]ent://SD_ILS/0/SD_ILS:2711322025-04-21T07:41:12Z2025-04-21T07:41:12Zby Bourdain, Anthony.<br/>Publication Date 2011<br/>Format: DVD & blu-ray<br/>Call Number ANT<br/>My last supper--the next course : 50 more great chefs and their final meals, portraits, interviews, and recipesent://SD_ILS/0/SD_ILS:2357852025-04-21T07:41:12Z2025-04-21T07:41:12Zby Dunea, Melanie.<br/>Publication Date 2011<br/>Format: Book<br/>Call Number 641.5092 DUN<br/>Anthony Bourdain, no reservations. Collection 5, Part 1 [DVD video].ent://SD_ILS/0/SD_ILS:2186112025-04-21T07:41:12Z2025-04-21T07:41:12Zby Bourdain, Anthony.<br/>Publication Date 2010<br/>Format: DVD & blu-ray<br/>Call Number ANT<br/>Twain's feast : searching for America's lost foods in the footsteps of Samuel Clemensent://SD_ILS/0/SD_ILS:2201922025-04-21T07:41:12Z2025-04-21T07:41:12Zby Beahrs, Andrew, 1973-<br/>Publication Date 2010<br/>Format: Book<br/>Call Number 394.120973 BEA<br/>We've always had Paris-- and Provence : a scrapbook of our life in Franceent://SD_ILS/0/SD_ILS:1652102025-04-21T07:41:12Z2025-04-21T07:41:12Zby Wells, Patricia.<br/>Publication Date 2008<br/>Format: Book<br/>Call Number 926.415 WEL<br/>The art of eatingent://SD_ILS/0/SD_ILS:6629472025-04-21T07:41:12Z2025-04-21T07:41:12Zby Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992.<br/>Publication Date 2004<br/>Format: Book<br/>Call Number 641.013 FIS<br/>French lessons : adventures with knife, fork, and corkscrewent://SD_ILS/0/SD_ILS:7244082025-04-21T07:41:12Z2025-04-21T07:41:12Zby Mayle, Peter, author.<br/>Publication Date 2002<br/>Format: Book<br/>Call Number 641.013 MAY<br/>