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The Science of Cooking

The Science of Cooking

Description:

The Science of Cooking - click to enlargeThis exhibit celebrates the science of cooking with books that can be found in the Science Library. Accompanied by cooking implements from many cultures, feast your eyes on a few of the delectable books selected from the TX call numbers located on the third floor. Food and the cooking of food have had “widespread effects on human nutrition, ecology, and social relationships.”* Accumulating, storing and preparing food involved the development of preservation and safety measures, coordination of group efforts, and led to socially significant events such as celebrations. As knowledge of tools and materials accumulated, preparation methods could expand and become more elaborate, freeing humankind from the calendar that the seasonality of ingredients demanded. The chemistry of combined ingredients, heat, vessels, and preparation techniques has evolved elegant and creative solutions around the globe.

*Wrangham, R. (1999). The Raw and the Stolen. Current Anthropology, 40(5), 567.


More Pictures:


Bibliography:

SubTitle 1, Bib with book Jackets

Food Culture in Great Britain, courtesy of WorldCat

Food Culture in Great Britain / Laura Mason
Westport, Conn. : Greenwood Press, c2004.
TX717 .M387 2004

Chilean Kitchen courtesy of WorldCat

The Chilean Kitchen : authentic, homestyle foods, regional wines, and culinary traditions of Chile / Ruth Van Waerebeek-Gonzalez
New York, N.Y. : HPBooks, 1999.
TX716.C5 V36 1999

Food Culture in Japan courtesy of WorldCat

Food Culture in Japan / Michael Ashkenazi and Jeanne Jacob
Westport, CT : Greenwood Press, 2003.
TX724.5.J3 A88 2003

Food Culture in China courtesy of WorldCat

Food Culture in China / Jacqueline M. Newman
Westport, Conn. : Greenwood Press, 2004.
TX724.5.C5 N45 2004

Taste of Cuba courtesy of WorldCat

A Taste of Cuba : Recipes from the Cuban-American Community / Linette Creen
New York, N.Y. : Plume, 1994.
TX716.C9 C74 1994

SubTitle 1, Bib without book Jackets

  • Échale salsita! : cocina cubana tradicional / texto, Reynaldo González ; fotografía, José A. Figueroa.
    La Habana, Cuba : Lo Real Maravilloso, 2000.
    TX716.C8 G66 2000
  • Idonapshe Let's Eat : Traditional Zuni Foods : stories and recipes / compiled by Rita Edaakie
    Albuquerque : Zuni A:shiwi Pub. : A:shiwi A:wan Museum and Heritage Center : University of New Mexico Press, c1999.
    TX715.2.S69 E33 1999
  • La Cocina de la Frontera : Mexican-American cooking from the Southwest / James W. Peyton
    Santa Fe : Red Crane Books, c1994.
    TX715.2.S69 P48 1994
  • The Varied Kitchens of India : Cuisines of the Anglo-Indians of Calcutta, Bengalis, Jews of Calcutta, Kashmiris, Parsis and Tibetans of Darjeeling New York : M. Evans and Co, 1991.
    TX724.5.I4 M3 1991
  • Curries & Bugles : A Memoir & Cookbook of the British Raj / Jennifer Brennan
    Boston, MA : Periplus, c2000.
    TX724.5.I4 B74 20
  • Zhongguo peng tiao ji fa ji cheng / Zhongguo peng ren xie hui, Riben Zhongguo liao li xie hui bian zhu
    Shanghai : Shanghai ci shu chu ban she chu ban fa xing : Shi ji chu ban ji tuan chu ban fa xing, 2004.
    TX724.5.C5 Z57 2004
  • Las Recetas de la Tía Rosaura : y Otros Guisos de la Cocina Oaxaqueña / Ana Rosaura de Paola y Luna
    Oaxaca, México : Carteles Editores, 1997.
    TX716.M4 R68 1997
  • Traditional Basque Cooking : History and Preparation / José María Busca Isusi
    Reno : University of Nevada Press, c1987.
    TX723.5.B3 B8713 1987
  • Alsace Gastronomique / Sue Style
    New York : Abbeville Press, 1996.
    TX719.2.A45 S78 1996

This exhibit designed by Margaret Hogarth & Margarita Yonezawa, is locacted on the First Floor and will be available until October 2005.

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Last modified: 4/6/2006 9:36 AM

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