Gastronomy.

Modernist cuisine : = the art and science of cooking / by: (Language materials, printed)

Slow food : = the case for taste / by: (Electronic resources)

Culture of the fork : = a brief history of food in Europe / by: (Electronic resources)

Service engineering for gastronomic sciences = an interdisciplinary approach for food study / by: (Electronic resources)

Gastronomy and hospitality studies in tourism by: (Electronic resources)

Dimensions of the meal : = the science, culture, business, and art of eating / by: (Language materials, printed)

Culture of the fork : = a brief history of food in Europe / by: (Language materials, printed)

Asian foods = science & technology / by: (Language materials, printed)

The United States of arugula : = the sun dried, cold pressed, dark roasted, extra virgin story of the American food revolution / by: (Language materials, printed)

Culinary taste : = consumer behaviour in the international restaurant sector / by: (Language materials, printed)

Making effective business decisions using Microsoft Project by: (Electronic resources)

The perfect meal = the multisensory science of food and dining / by: (Electronic resources)

The Routledge handbook of sustainable food and gastronomy / by: (Language materials, printed)

The essence of gastronomy = understanding the flavor of foods and beverages / by: (Electronic resources)

Medium raw = a bloody valentine to the world of food and the people who cook / by: (Sound recordings, nonmusical performance)

Kitchen mysteries : = revealing the science of cooking = Les secrets de la casserole / by: (Electronic resources)

Taste as experience = the philosophy and aesthetics of food / by: (Electronic resources)

Gastronomy and urban space = changes and challenges in geographical perspective / by: (Electronic resources)