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Basic Advanced Power History

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1. Acquired taste : the French origins of modern cooking / T. Sarah Peterson. by Peterson, T. Sarah. Ithaca : Cornell University Press, 1994. Location Collection Call No. Status Due Date Hawaii State Library Business, Science & Technology 641.3 P Checked In           2. The century in food : America's fads and favorites / Beverly Bundy. by Bundy, Beverly. Portland, Or. : Collectors Press, c2002. Location Collection Call No. Status Due Date Hawaii State Library Social Science & Philosophy 394.10973 Bu Checked In   Kapolei Public Library Adult Nonfiction 394.10973 Bu Checked In           3. Cook, taste, learn : how the evolution of science transformed the art of cooking / Guy Crosby. by Crosby, Guy, author. New York : Columbia University Press, [2019]       4. Fast and feast : food in medieval society / Bridget Ann Henisch. by Henisch, Bridget Ann. University Park : Pennsylvania State University Press, c1976. Location Collection Call No. Status Due Date Hawaii State Library Business, Science & Technology 641.01 H Checked In   Hawaii State Library R -- Business, Science & Tech. 641.01 H Non Circulating           5. The French at table : why the French know how to eat better than any people on earth and how they have gone about it, from the Gauls to Paul Bocuse / Rudolph Chelminski. by Chelminski, Rudolph. New York : Morrow, c1985. Location Collection Call No. Status Due Date Hawaii State Library Business, Science & Technology 641.01 C Checked In           6. The Horizon cookbook and illustrated history of eating and drinking through the ages, by William Harlan Hale and the editors of Horizon magazine. Editor in charge: Wendy Buehr; recipes editor: Tatiana McKenna; historical foods consultant: Mimi Sheraton. by Hale, William Harlan, 1910-1974. [New York] American Heritage Pub. Co., book trade distribution by Doubleday [1968] Location Collection Call No. Status Due Date Hawaii State Library R -- Business, Science & Tech. 641 H Non Circulating           7. KITCHEN & TABLE A BEDSIDE HISTORY OF EATING IN THE WESTERN WORLD. by CLAIR, COLIN ABELARD-SCHUMAN 1965, c1964 Location Collection Call No. Status Due Date Hawaii State Library Business, Science & Technology 641.509 C Checked In           8. The master chefs; a history of haute cuisine [by] Edward B. Page and P. W. Kingsford. by Page, Edward Beynon. New York, St. Martin's Press [1971] Location Collection Call No. Status Due Date Hawaii State Library Business, Science & Technology 641.509 P Checked In   Hawaii State Library R -- Business, Science & Tech. 641.509 P Non Circulating           9. A Mediterranean feast : the story of the birth of the celebrated cuisines of the Mediterranean, from the Merchants of Venice to the Barbary Corsairs : with more than 500 recipes / Clifford A. Wright. by Wright, Clifford A. New York : Morrow, c1999. Location Collection Call No. Status Due Date Kapolei Public Library Adult Nonfiction 641.01 Wr Checked In   Kealakekua Public Library Adult Nonfiction 641.01 Wr Checked In           10. A revolution in eating : how the quest for food shaped America / James E. McWilliams. by McWilliams, James E. New York : Columbia University Press, c2005. Location Collection Call No. Status Due Date Hawaii State Library Social Science & Philosophy 394.12 Mc Checked In

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