Skip to Main Content
It looks like you're using Internet Explorer 11 or older. This website works best with modern browsers such as the latest versions of Chrome, Firefox, Safari, and Edge. If you continue with this browser, you may see unexpected results.
UCF Libraries
Home
UCF Libraries
UCF Research Guides
Rosen Hospitality Library
New Items at Rosen Library
Food
Search this Guide
Search
New Items at Rosen Library
Beverage
Food
History of Foods
Cookbooks
Food Science
Biographies
Restaurant Design
Food Cultures
Business / Career
Lodging
Event
Theme Parks and Attractions
Tourism
Entertainment
Senior Living
Airline Industry
Knight Reads
About Our Items
Contact Us
History of Foods
Global Brooklyn : designing food experiences in world cities
by
Fabio Parasecoli & Mateusz Halawa
Publication Date: 2021
The restaurant : a history of eating out
by
William Sitwell
Call Number: TX908 .S58 2020
Jam, Jelly and Marmalade: A Global History
by
Sarah B. Hood
Call Number: TX 612.J3 H66 2021
Yoghurt: A Global History
by
June Hersh
Call Number: TX380.H47 2021
Foie Gras: A Global History
by
Norman Kolpas
Call Number: TX375.K65 2021
Avocado: a Global History
by
Jeff Miller
Publication Date: 2020
The Uncertainty Mindset : Innovation Insights from the Frontiers of Food.
by
Vaughn Tan
Publication Date: 2020
We Are What We Eat : a slow food manifesto
by
Alice Waters
Call Number: TX631 .W35 2021
Cookbooks
The Fort Restaurant Cookbook
by
Holly Arnold Kinney
Call Number: TX715.2.W47 K56 2021
The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly (with recipes)
by
Kate Lebo
Call Number: PS3612.E27 B66 2021
The Cook's Atelier:Recipes, Techniques, and Stories from Our French Cooking School
by
Marjorie Taylor; Kendall Smith Franchini; Anson Smart (By (photographer))
Publication Date: 2018
Felidia: recipes from my flagship restaurant
by
Lidia Matticchio Bastianich; Tanya Bastianich Manuali; Fortunato Nicotra
Call Number: TX 723.B3156 2020
Disney Villains: Devilishly Delicious Cookbook
by
Julie Tremaine
Call Number: TX739.2.H34 T74 2021
Black Food: Stories, art & recipes from across the African Diaspora
by
Bryant Terry (Editor)
Call Number: GT2853.U5 B59 2021
Food Science
Science and Cooking: Physics Meets Food From Homemade to Haute Cuisine
by
Pia Sorensen; David Weitz; Michael Brenner
Call Number: TX651.B69 2020
Food Labels: Your Questions Answered
by
Barbara A. Brehm
Call Number: TP374.5.B74 2019
Food Studies: a hands-on guide
by
Willa Zhen
Call Number: GT2860 .Z47 2019
Molecules, Microbes, and Meals: the Surprising Science of Food
by
Kelly, Alan
Publication Date: 2019
Biographies
Taste Makers : seven immigrant women who revolutionized food in America
by
Mayukh Sen
Call Number: TX649.A1 S46 2022
Taste : my life through food
by
Stanley Tucci
Call Number: TX649.T83 A3 2021
Bourdain : the definitive oral biography
by
Laurie Woolever
Call Number: TX649.B58 W66 2021
An Onion in My Pocket: My Life With vegetables
by
Deborah Madison
Call Number: TX649.M326 A3 2020
The Man Who Ate Too Much: The Life of James Beard
by
John Birdsall
Call Number: TX649.B43 B57 2020
In the Weeds: Around the world and behind the scenes with Anthony Bourdain
by
Tom Vitale
Call Number: TX649.B58 V58 2021
Restaurant Design
Dinner Time : new restaurant interior design
by
Design 360 Degrees (Editor)
Call Number: NK2195.R4 D56 2019
Food Cultures
Food Cultures of France: Recipes, Customs, and Issues
by
Maryann Tebben
Publication Date: 2021-03-29
Food Cultures of Israel: Recipes, Customs, and Issues
by
Michael Ashkenazi
Publication Date: 2020-11-10
Itadakimasu! the Food Culture of Japan
by
Becky A. Brown
Publication Date: 2020-12-17
Food Cultures of the United States : recipes, customs, and issues
by
Bruce Kraig
Call Number: GT2853.U6 K73 2020
Countries, Peoples and Cultures (Complete Nine Volume Set)
by
Salem Press
Call Number: REF GN307.C687 2015
Publication Date: 2015-12-30
<<
Previous:
Beverage
Next:
Business / Career >>