Search Results for Food habits.

1.

Food safety : old habits, new perspectives

Author

Entis, Phyllis.

Preferred Shelf Number

WA 701 E61 2007

Format:

Availability

Health Sciences Library~1

Available:
Copies:

2.

Researching food habits : methods and problems

Author

Macbeth, Helen M. MacClancy, Jeremy.

Preferred Shelf Number

GT2850 .R47 2004

Format:

Availability

Beytepe Library~1

Available:
Copies:

3.

The ecology of malnutrition in the far and near east (food resources, habits and deficiencies)

Author

May, Jacques Meyer, 1896-

Preferred Shelf Number

TX 360.E18 M3 1961 1.K

Format:

Availability

Health Sciences Library~1

Available:
Copies:

4.

Lezzetli dünya tarihi : tarih öncesinden bugüne besinler ve beslenme alışkanlıkları nasıl değişti?

Author

Mulet, Jose Miguel Tanakol, Gonca. Tanakol, Murat.

Preferred Shelf Number

GT2850.M85 L49 2024

Format:

Availability

Beytepe Library~1

Available:
Copies:

5.

Stratejik iletişim ve gastrodiplomasi

Author

Çolak, Recep.

Preferred Shelf Number

GT2850 C653 2023

Format:

Availability

Beytepe Library~1

Available:
Copies:

6.

İnsanlığın yeme tarihi

Author

Standage, Tom. Çakır, Gencer. Saraçoğlu Bayraklı, Selin.

Preferred Shelf Number

GT2850 S7319 2023

Format:

Availability

Beytepe Library~1

Available:
Copies:

7.

Yemek, kültür ve toplum

Author

Çetinkaya, Neslihan.

Preferred Shelf Number

GT2850 Y465 2020

Format:

Availability

Beytepe Library~1

Available:
Copies:

8.

Beslenme kültürü ve insan

Author

Özbek, Metin

Preferred Shelf Number

GT2850 O934 2020

Format:

Availability

Beytepe Library~1

Available:
Copies:

9.

İktidarların sofrası : yemek, siyaset ve simgesellik : Orta Asya’dan Payitaht İstanbul’a toylar ve saray ziyafetleri

Author

Ünsal, Artun . Çelik, Murat.

Preferred Shelf Number

TX725.T9 U57 2020

Format:

Availability

Beytepe Library~1

Available:
Copies:

10.

Avcılıktan gurmeliğe yemeğin kültürel tarihi

Author

Işın, Priscilla Mary. Hadzibegoviç, Darmin. Türker, Cennet. Dikel, Nahide.

Preferred Shelf Number

GT2850 I84 2020

Format:

Availability

Beytepe Library~1

Available:
Copies:

11.

Nutritional and health aspects of food in South Asian countries

Author

Prakash, Jamuna, editor. Waisundara, Viduranga Y., editor. Prakash, V. (Vishweshwaraiah), 1951- editor.

Preferred Shelf Number

XX(522412.1)

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128200117

Format:

Availability

Online Library~1

Available:
Copies:

12.

Yemek ve ulusal kimlik: gündelik yaşamdan küresel siyasete

Author

Ichijo, Atsuko. Ataseven, Emrullah.

Preferred Shelf Number

GT2850 I3519 2018

Format:

Availability

Beytepe Library~1

Available:
Copies:

13.

Çileklerin isyanı : Ortaçağ ve Rönesans'tan Sofra Anlatıları

Author

Montanarı, Massımo. Batuş, Gül.

Preferred Shelf Number

GT2853.I8 M6619 2018

Format:

Availability

Beytepe Library~1

Available:
Copies:

14.

Food neophobia : behavioral and biological influences

Author

Reilly, Steve, editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780081019313
ScienceDirect https://www.sciencedirect.com/science/book/9780081019313

Format:

Availability

Online Library~1

Available:
Copies:

15.

Beslencenin sosyolojisi : orta sınıf(lar)ın yeme içme ve eğlence örüntüleri

Author

Akarçay, Erhan

Preferred Shelf Number

GT2855 A33 2016

Format:

Availability

Beytepe Library~1

Available:
Copies:

16.

The never-ending feast : the anthropology and archaeology of feasting

Author

O'Connor, Kaori.

Preferred Shelf Number

GT2850 O36 2015

Format:

Availability

Beytepe Library~1

Available:
Copies:

17.

A taste of power : food and American identities

Author

Vester, Katharina, author.

Preferred Shelf Number

ONLINE

Electronic Access

EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1049707

Format:

Availability

Online Library~1

Available:
Copies:

18.

Preventive Nutrition The Comprehensive Guide for Health Professionals

Author

Bendich, Adrianne. editor. Deckelbaum, Richard J. editor. SpringerLink (Online service)

Preferred Shelf Number

XX(519467.1)

Electronic Access

https://doi.org/10.1007/978-3-319-22431-2

Format:

Availability

Online Library~1

Available:
Copies:

19.

Dubious gastronomy the cultural politics of eating Asian in the USA

Author

Ku, Robert Ji-Song, author. Project Muse.

Preferred Shelf Number

ONLINE(321805.1)

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

20.

The food history reader : primary sources

Author

Albala, Ken, 1964.

Preferred Shelf Number

TX353 F636 2014

Format:

Availability

Beytepe Library~1

Available:
Copies:

21.

Hog meat and hoecake food supply in the Old South, 1840-1860

Author

Hilliard, Sam Bowers. Project Muse.

Preferred Shelf Number

ONLINE(322602.1)

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

22.

Everyone eats understanding food and culture

Author

Anderson, E. N., 1941- author. Project Muse, distributor. Project Muse.

Preferred Shelf Number

ONLINE(322720.1)

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

23.

Cornbread nation 7 the best of Southern food writing

Author

Lam, Francis, editor. University of Mississippi. Center for the Study of Southern Culture, issuing body. Southern Foodways Alliance, issuing body. Project Muse, distributor. Project Muse.

Preferred Shelf Number

ONLINE(322803.1)

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

24.

Yemekte tarih var : yemek kültürü ve tarihc̣iliği

Author

Avcı, Ayṣegül, editor. Erkoc̣, Seda, editor. Otman, Elvin, editor.

Preferred Shelf Number

GT2850 Y464 2014

Format:

Availability

Beytepe Library~1

Available:
Copies:

25.

Refashioning nature : food, ecology, and culture

Author

Goodman, David, 1938- Redclift, M. R.

Preferred Shelf Number

HD9000.5 G66 2014

Format:

Availability

Beytepe Library~1

Available:
Copies:

26.

Tortillas a cultural history

Author

Morton, Paula E. Project Muse.

Preferred Shelf Number

ONLINE(323503.1)

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

27.

Food in time and place the American Historical Association companion to food history

Author

Albala, Ken, 1964-, editor. Chaplin, Joyce E., editor. Freedman, Paul H., 1949-, editor. Project Muse.

Preferred Shelf Number

ONLINE(324042.1)

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

28.

The good parenting food guide : managing what children eat without making food a problem

Author

Ogden, Jane, 1966-

Preferred Shelf Number

ONLINE(341701.1)

Electronic Access

Cover image http://catalogimages.wiley.com/images/db/jimages/9781118709375.jpg
Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1637741
ebrary http://site.ebrary.com/id/10870608
John Wiley http://dx.doi.org/10.1002/9781118715017
MyiLibrary http://www.myilibrary.com?id=611335

Format:

Availability

Online Library~1

Available:
Copies:

29.

Food waste : home consumption, material culture and everyday life

Author

Evans, David, 1981-

Preferred Shelf Number

GN407 E83 2014

Format:

Availability

Beytepe Library~1

Available:
Copies:

30.

Modern food, moral food self-control, science, and the rise of modern American eating in the early twentieth century

Author

Veit, Helen Zoe, author. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

31.

Eating together food, friendship, and inequality

Author

Julier, Alice P. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

32.

Framing fat competing constructions in contemporary culture

Author

Kwan, Samantha. Graves, Jennifer, 1983- Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

33.

Eating Puerto Rico a history of food, culture, and identity

Author

Ortiz Cuadra, Cruz M. Davidson, Russ, translator. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

34.

Eating Asian America a food studies reader

Author

Ku, Robert Ji-Song. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

35.

Biting through the skin an Indian kitchen in America's heartland

Author

Furstenau, Nina Mukerjee, 1962- Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

36.

Grow food, cook food, share food perspectives on eating from the past and a preliminary agenda for the future

Author

Albala, Ken, 1964- author. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

37.

Edible structures the basic science of what we eat

Author

Aguilera, Jos ̌Miguel. Blazes, Marian.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

38.

Food and culture a reader

Author

Counihan, Carole, 1948- Van Esterik, Penny.

Preferred Shelf Number

ONLINE

Electronic Access

Click here to view

Format:

Availability

Online Library~1

Available:
Copies:

39.

The larder food studies methods from the American South

Author

Ownby, Ted, editor. Engelhardt, Elizabeth Sanders Delwiche, 1969- editor. Edge, John T., editor. Project Muse, distributor. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

40.

Reduce child obesity : a guide for using the kid's choice program in school and at home

Author

Hendy, Helen, author. Williams, Keith E., author. Camise, Thomas, author.

Preferred Shelf Number

WS 115 H493 2013

Format:

Availability

Health Sciences Library~1

Available:
Copies:

41.

Hidden Hunger : Gender and the Politics of Smarter Foods

Author

Kimura, Aya Hirata, 1974-

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.7591/j.ctt1xx5n3

Format:

Availability

Online Library~1

Available:
Copies:

42.

The life of cheese : crafting food and value in America

Author

Paxson, Heather, 1968-

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.1525/j.ctt1ppx07

Format:

Availability

Online Library~1

Available:
Copies:

43.

The Omnivorous Mind our evolving relationship with food

Author

Allen, John S., 1961-

Preferred Shelf Number

ONLINE

Electronic Access

http://dx.doi.org/10.4159/harvard.9780674064737

Format:

Availability

Online Library~1

Available:
Copies:

44.

Defining culinary authority the transformation of cooking in France, 1650-1830

Author

Davis, Jennifer J., 1974- Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

45.

Bioarchaeology and behavior the people of the ancient Near East

Author

Larsen, Clark Spencer. Perry, Megan A. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

46.

Japan's dietary transition and its impacts

Author

Smil, Vaclav. Kobayashi, Kazuhiko, 1946- Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

47.

Rice talks food and community in a Vietnamese town

Author

Avieli, Nir, 1966- Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

48.

Racial indigestion eating bodies in the nineteenth century

Author

Tompkins, Kyla Wazana. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

49.

The menial art of cooking archaeological studies of cooking and food preparation

Author

Rodríguez-Alegría, Enrique. Graff, Sarah R. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

50.

California cuisine and just food

Author

Fairfax, Sally K. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

51.

Evolving human nutrition implications for public health

Author

Ulijaszek, Stanley J. Mann, Neil, 1953- Elton, Sarah.

Preferred Shelf Number

ONLINE

Electronic Access

EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=494722

Format:

Availability

Online Library~1

Available:
Copies:

52.

Environment and food

Author

Sage, Colin.

Preferred Shelf Number

ONLINE

Electronic Access

Click here to view

Format:

Availability

Online Library~1

Available:
Copies:

53.

Reimagining marginalized foods global processes, local places

Author

Finnis, Elizabeth, 1976- Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

54.

Curried cultures globalization, food, and South Asia

Author

Srinivas, Tulasi. Ray, Krishnendu. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

55.

Beyond hummus and falafel social and political aspects of Palestinian food in Israel

Author

Gvion, Liora. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

56.

Evolving human nutrition : implications for public health

Author

Ulijaszek, Stanley J. Mann, Neil, 1953- Elton, Sarah.

Preferred Shelf Number

GN281 U55 2012

Format:

Availability

Health Sciences Library~1

Available:
Copies:

57.

Food oral processing : fundamentals of eating and sensory perception

Author

Chen, Jianshe, 1961- editor. Engelen, Lina, editor.

Preferred Shelf Number

ONLINE

Electronic Access

Wiley http://onlinelibrary.wiley.com/book/10.1002/9781444360943
Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=847491
John Wiley http://dx.doi.org/10.1002/9781444360943

Format:

Availability

Online Library~1

Available:
Copies:

58.

How food made history

Author

Higman, B. W., 1943-

Preferred Shelf Number

ONLINE

Electronic Access

Ebook Library http://public.eblib.com/EBLPublic/PublicView.do?ptiID=693789
John Wiley http://dx.doi.org/10.1002/9781444344677
Wiley http://onlinelibrary.wiley.com/book/10.1002/9781444344677
http://swb.eblib.com/patron/FullRecord.aspx?p=693789

Format:

Availability

Online Library~1

Available:
Copies:

59.

Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals

Author

Edelstein, Sari.

Preferred Shelf Number

TX357 .F637 2011

Format:

Availability

Health Sciences Library~1

Available:
Copies:

60.

Nutrition psychology : improving dietary adherence

Author

Blackman, Melinda C. Kvaska, Colleen A.

Preferred Shelf Number

QT235 .B629 2011

Format:

Availability

Health Sciences Library~1

Available:
Copies:

61.

A mess of greens Southern gender and Southern food

Author

Engelhardt, Elizabeth Sanders Delwiche, 1969- Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

62.

Educated tastes food, drink, and connoisseur culture

Author

Strong, Jeremy. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

63.

The slaw and the slow cooked culture and barbecue in the mid-south

Author

Maclin, Edward M. Veteto, James R. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

64.

Food and culture in contemporary American fiction

Author

Piatti-Farnell, Lorna, 1980-

Preferred Shelf Number

ONLINE

Electronic Access

Click here to view

Format:

Availability

Online Library~1

Available:
Copies:

65.

Leveraging food technology for obesity prevention and reduction efforts : workshop summary

Author

Pray, Leslie A. Pillsbury, Laura, 1984- Institute of Medicine (U.S.). Food Forum. Institute of Medicine (U.S.). Food and Nutrition Board. Leveraging Food Technology for Obesity Prevention and Reduction Efforts (2010 : Washington, D.C.)

Preferred Shelf Number

ONLINE

Electronic Access

EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=396576

Format:

Availability

Online Library~1

Available:
Copies:

66.

Food culture in colonial Asia a taste of empire

Author

Leong-Salobir, Cecilia.

Preferred Shelf Number

ONLINE

Electronic Access

Click here to view

Format:

Availability

Online Library~1

Available:
Copies:

67.

İstanbul'un lezzet tarihi : geçmişten günümüze sofra sohbetleri ve evimizin yemekleri

Author

Ünsal, Artun, 1942-

Preferred Shelf Number

GT 2853 T9 U57 2011

Format:

Availability

Beytepe Library~1

Available:
Copies:

68.

Craving Earth : Understanding Pica : The Urge to Eat Clay, Starch, Ice, and Chalk

Author

Young, Sera L.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.7312/youn14608

Format:

Availability

Online Library~1

Available:
Copies:

69.

Milk : a Local and Global History

Author

Valenze, Deborah M., 1953- author.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.2307/j.ctt1nq6f4

Format:

Availability

Online Library~1

Available:
Copies:

70.

Food & faith in Christian culture

Author

Albala, Ken, 1964- editor. Eden, Trudy, editor.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.7312/alba14996

Format:

Availability

Online Library~1

Available:
Copies:

71.

The northern heartland kitchen

Author

Dooley, Beth.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.5749/j.cttttjzg

Format:

Availability

Online Library~1

Available:
Copies:

72.

Food in medieval England : diet and nutrition

Author

Woolgar, C. M. Waldron, T. (Tony), 1948- Serjeantson, D. (Dale)

Preferred Shelf Number

TX360.G7 F67 2011

Format:

Availability

Beytepe Library~2

Available:
Copies:

73.

Culinary fictions food in South Asian diasporic culture

Author

Mannur, Anita. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

74.

Food will win the war Minnesota crops, cooks, and conservation during World War I

Author

Eighmey, Rae Katherine. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

75.

Adventures in eating anthropological experiences of dining from around the world

Author

Sammells, Clare A., 1973- Haines, Helen R. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

76.

Inside ancient kitchens new directions in the study of daily meals and feasts

Author

Klarich, Elizabeth. Project Muse.

Preferred Shelf Number

ONLINE

Electronic Access

Full text available:

Format:

Availability

Online Library~1

Available:
Copies:

77.

Foodies democracy and distinction in the gourmet foodscape

Author

Johnston, Josée. Baumann, Shyon, 1971-

Preferred Shelf Number

ONLINE

Electronic Access

Click here to view

Format:

Availability

Online Library~1

Available:
Copies:

78.

Table settings the material culture and social context of dining, AD 1700-1900

Author

Symonds, James.

Preferred Shelf Number

ONLINE

Electronic Access

EBSCOhost http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=570188

Format:

Availability

Online Library~1

Available:
Copies:

79.

Cheap meat : flap food nations in the pacific islands

Author

Gewertz, Deborah B., 1948- Errington, Frederick Karl.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.1525/j.ctt1pnjgn

Format:

Availability

Online Library~1

Available:
Copies:

80.

Cheese, pears, & history : in a proverb

Author

Montanari, Massimo, 1949-

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.7312/mont15250

Format:

Availability

Online Library~1

Available:
Copies:

81.

Empty pleasures : the story of artificial sweeteners from saccharin to Splenda

Author

Peña, Carolyn Thomas de la.

Preferred Shelf Number

ONLINE

Electronic Access

http://www.jstor.org/stable/10.5149/9780807879672_de_la_pena

Format:

Availability

Online Library~1

Available:
Copies:

82.

A tortilla is like life : food and culture in the San Luis valley of Colorado

Author

Counihan, Carole, 1948-

Preferred Shelf Number

GT2853.U6 C68 2009

Format:

Availability

Beytepe Library~1

Available:
Copies:

83.

Appetite and food intake behavioral and physiological considerations

Author

Harris, Ruth B. S. Mattes, Richard D.

Preferred Shelf Number

ONLINE

Electronic Access

Distributed by publisher. Purchase or institutional license may be required for access.

Format:

Availability

Online Library~1

Available:
Copies:

84.

Psychological responses to eating disorders and obesity recent and innovative work

Author

Buckroyd, Julia. Rother, Sharon. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

Electronic Access

Click here to view book
John Wiley http://dx.doi.org/10.1002/9780470773253
MyiLibrary, Table of contents http://www.myilibrary.com?id=237945&ref=toc

Format:

Availability

Online Library~1

Available:
Copies:

85.

Restoranın icadı : Paris ve modern gastronomi kültürü

Author

Spang, Rebecca L. Şener, Bahadır Sina.

Preferred Shelf Number

TX910.F8 S667 2007

Format:

Availability

Beytepe Library~1

Available:
Copies:

86.

Ankara'da bir yetiştirme yurdunda kalan erkek adolesanların beslenme durumları ve etkileyen etmenler

Author

Duman, Deniz.

Preferred Shelf Number

TEZ QU 145 D885 2007

Format:

Availability

Health Sciences Library~1

Available:
Copies:

87.

Nutrition education : linking research, theory, and practice

Author

Contento, Isobel R.

Preferred Shelf Number

WB 18 C759 2007

Format:

Availability

Health Sciences Library~1

Available:
Copies:

88.

Yemek için yaşamak : yiyeceklerle dünya tarihi

Author

Fernández-Armesto, Felipe. Akhan, Elif.

Preferred Shelf Number

GT2850 F471 2007

Format:

Availability

Beytepe Library~1

Available:
Copies:

89.

Fast food/slow food : the cultural economy of the global food system

Author

Wilk, Richard R.

Preferred Shelf Number

HD9000.5 F29 2006

Format:

Availability

Beytepe Library~1

Available:
Copies:

90.

Food, morals, and meaning : the pleasure and anxiety of eating

Author

Coveney, John.

Preferred Shelf Number

TX357 C59 2006

Format:

Availability

Beytepe Library~1

Available:
Copies:

91.

Eating in Eden : food and American utopias

Author

Madden, Etta M., 1962- Finch, Martha L.

Preferred Shelf Number

TX631 E37 2006

Format:

Availability

Beytepe Library~1

Available:
Copies:

92.

Preventive nutrition : the comprehensive guide for health professionals

Author

Bendich, Adrianne. Deckelbaum, Richard J.

Preferred Shelf Number

QU 145 P944 2005

Format:

Availability

Health Sciences Library~2

Available:
Copies:

93.

Food and feasts in the Middle Ages

Author

Elliott, Lynne, 1968-

Preferred Shelf Number

GT2850 E52 2004

Format:

Availability

Beytepe Library~1

Available:
Copies:

94.

Around the Tuscan table : food, family, and gender in twentieth century Florence

Author

Counihan, Carole, 1948-

Preferred Shelf Number

GT2850 C68 2004

Format:

Availability

Beytepe Library~1

Available:
Copies:

95.

Ortadoğu mutfak kültürleri

Author

Zubaida, Sami, ed. Tapper, Richard, ed. Tansel, Ülkün, çev.

Preferred Shelf Number

TX 645 O782 2003

Format:

Availability

Beytepe Library~1

Available:
Copies:

96.

Çatal kültürü : Avrupa mutfağının kısa tarihi

Author

Rebora, Giovanni. Şeker, Çağla, çev.

Preferred Shelf Number

TX 641 .R4319 2003

Format:

Availability

Beytepe Library~1

Available:
Copies:

97.

Food, society, and environment

Author

Harper, Charles L. LeBeau, Bryan F., ort. yaz.

Preferred Shelf Number

TX 631 H367 2003

Format:

Availability

Beytepe Library~1

Available:
Copies:

98.

Hungering for America : Italian, Irish, and Jewish foodways in the age of migration

Author

Diner, Hasia R.

Preferred Shelf Number

GT2853.U5 D54 2003

Format:

Availability

Beytepe Library~1

Available:
Copies:

99.

The nutrition transition diet and disease in the developing world

Author

Caballero, Benjamin. Popkin, Barry M.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect http://www.sciencedirect.com/science/book/9780121536541

Format:

Availability

Online Library~1

Available:
Copies:

100.

The Ottoman kitchen

Author

Woodward, Sarah.

Preferred Shelf Number

TX 725.T8 W66 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

101.

The food culture of the Ottoman Palace

Author

Oberling, Gerry. Smith, Grace Martin.

Preferred Shelf Number

GT2853.T9 O24 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

102.

Remembrance of repasts : An anthropology of food and memory

Author

Sutton, David Evan.

Preferred Shelf Number

GT 2850 S888 2001

Format:

Availability

Beytepe Library~1

Available:
Copies:

103.

Feast and famine food and nutrition in Ireland, 1500-1920

Author

Clarkson, Leslie A. Crawford, E. Margaret.

Preferred Shelf Number

ONLINE

Electronic Access

Oxford scholarship online http://dx.doi.org/10.1093/acprof:oso/9780198227519.001.0001

Format:

Availability

Online Library~1

Available:
Copies:

104.

Eating Out Social Differentiation, Consumption and Pleasure

Author

Warde, Alan. Martens, Lydia.

Preferred Shelf Number

ONLINE

Electronic Access

Access by subscription

Format:

Availability

Online Library~1

Available:
Copies:

105.

Food, the body and the self

Author

Lupton, Deborah.

Preferred Shelf Number

ONLINE(368335.1)

Electronic Access

SAGE knowledge http://sk.sagepub.com/books/food-the-body-and-the-self

Format:

Availability

Online Library~1

Available:
Copies:

106.

Holy feast and holy fast : the religious significance of food to medieval women

Author

Bynum, Caroline Walker.

Preferred Shelf Number

BR253 B96 1987

Format:

Availability

Beytepe Library~1

Available:
Copies:

	{displayName}	{count}
{error}