Browse Titles - 29 results

60 Minutes, Counting Calories
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produced by Shachar Bar-On, fl. 2007-2016, Columbia Broadcasting System; interview by Lesley Stahl, 1941-, in 60 Minutes (New York, NY: Columbia Broadcasting System, 2007), 12 mins
Health advocates want to force restaurant chains to list calories on menus. Lesley Stahl reports.
produced by Shachar Bar-On, fl. 2007-2016, Columbia Broadcasting System; interview by Lesley Stahl, 1941-, in 60 Minutes (New York, NY: Columbia Broadcasting System, 2007), 12 mins
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American Wasteland How America Throws Away Nearly Half Of Its Food (and What We Can Do About It)
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written by Jonathan Bloom, fl. 2010 (New York, NY: Da Capo Press, 2011, originally published 2010), 392 page(s)
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland, you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why...
written by Jonathan Bloom, fl. 2010 (New York, NY: Da Capo Press, 2011, originally published 2010), 392 page(s)
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Anthropology of Food and Nutrition, Volume 3, Food for Health, Food for Wealth
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written by Lynn Harbottle, fl. 2000, in Anthropology of Food and Nutrition, Volume 3 (New York, NY: Berghahn Books, 2004, originally published 2000), 193 page(s)
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh...
written by Lynn Harbottle, fl. 2000, in Anthropology of Food and Nutrition, Volume 3 (New York, NY: Berghahn Books, 2004, originally published 2000), 193 page(s)
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Cheese Reporter, Vol. 125, No. 23, Friday, December 15, 2000
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edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 125, No. 23, December 15, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 16 page(s)
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 125, No. 23, December 15, 2000 (Madison, WI: Cheese Reporter Publishing, 2000), 16 page(s)
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Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002
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edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002 (Madison, WI: Cheese Reporter Publishing, 2002), 16 page(s)
edited by Dick Groves, fl. 2002, in Cheese Reporter, Vol. 127, No. 23, Friday, December 13, 2002 (Madison, WI: Cheese Reporter Publishing, 2002), 16 page(s)
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 109, Stan Frankenthaler – Salamander – Boston, Massachusetts
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directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 109 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Stan Frankenthaler of Boston’s Salamander restaurant was one of the first chefs in America to remove threatened seafood species from his menu. In this episode, he heads out for an adventure on the high seas in search of the giant bluefin tuna with harpooner Billy “Bluefin” Chaprales.
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 109 (Harrington Park, NJ: Janson Media, 2013), 27 mins
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 112, Rick Moonen – Rm – New York, New York
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directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 112 (Harrington Park, NJ: Janson Media, 2013), 27 mins
From the harbors of Cape Cod and a fishing venture for wild striped bass to the organized chaos and dazzling array of fresh fish to be found at New York City’s Fulton Fish Market, Chef Rick Moonen of New York’s Restaurant RM takes us on a gourmet experience in ocean conservation.
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 1, Episode 112 (Harrington Park, NJ: Janson Media, 2013), 27 mins
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 205, Chef Matt Littledog – Simon & Seaforts – Anchorage, Alaska
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directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 205 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Littledog guides us through the remarkable story of the wild salmon. The chef also introduces us to some the State’s biggest fish fans–grizzly bears. He is filmed fly fishing right next to hungry bears as they dive for fish–in his words, one of the best moments of his life.
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 205 (Harrington Park, NJ: Janson Media, 2013), 27 mins
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 207, Chef Jeff Tunks – Ceiba/Dc Coast/Tenpenh – Washington, DC, Iceland
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directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 207 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Fishing the pristine fjords of the Northeast coast, Chef Tunks reels in huge cod and chats with Icelandic fishermen about their heritage, environment and prospects for a sustainable future. Next, he travels across the glaciers to the wild pastureland for another pure Icelandic ingredient: lamb.
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 207 (Harrington Park, NJ: Janson Media, 2013), 27 mins
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Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 208, Chef Todd Gray – Equinox – Washington, DC
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directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 208 (Harrington Park, NJ: Janson Media, 2013), 27 mins
Chef Gray takes off on a sailing adventure in the Chesapeake Bay to catch one of his favorite ingredients–soft shell crab. The waterman on this adventure is Beatrice Taylor, a feisty 75-year- old who has been crabbing her entire life, and who is also the mayor of Irvington, VA.
directed by Chris Warner; produced by Heidi Hanson, fl. 1996, Warner Hanson Television and KCTS/TV, in Chefs A'Field: Culinary Adventures That Begin on the Farm, Series 2, Episode 208 (Harrington Park, NJ: Janson Media, 2013), 27 mins
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