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The practice of eating / Alan Warde.

by Warde, Alan [author.].

Publisher: Cambridge ; Malden, MA : Polity Press, 2016Availability: Items available for loan: Taylor's Library-TU [Call number: 394.12 WAR 2016] (2).
Food Act 1983 (Act 281) & Regulations : (as at 25th April 2018) / compiled by: Legal Research Board.

by Malaysia [jurisdiction governed.] | International Law Book Services. Legal Research Board.

Publisher: Petaling Jaya, Selangor : International Law Book Services, 2018Availability: Items available for loan: Taylor's Library-TU [Call number: 344.59504232 MAL 2018] (1).
ServSafe coursebook / National Restaurant Association Education Foundation.

by Educational Foundation (National Restaurant Association).

Edition: Seventh edition.Publisher: Upper Saddle River : Pearson, [2018]Availability: Items available for loan: Taylor's Library-TU [Call number: 363.7296 SER 2018] (1).
Classical cooking the modern way / Eugen Pauli.

by Pauli, Eugen, 1926-1983.

Edition: 2nd ed.Publisher: New York : Van Nostrand Reinhold, c1989Availability: No items available
The science of cooking / Stuart Farrimond.

by Farrimond, Stuart [author.].

Publisher: London : Dorling Kindersley Limited, 2017Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 FAR 2017] (3).
Professional cooking / Wayne Gisslen.

by Gisslen, Wayne, 1946- [author.].

Edition: Ninth edition.Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2018]Copyright date: ©2018Availability: Items available for loan: Taylor's Library-TU [Call number: 641.57 GIS 2018] (2).
Culinology : the intersection of culinary arts and food science / editor: J. Jeffrey Cousminer.

by Cousminer, J. Jeffrey.

Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 CUL 2017] (3).
Eating together : food, space, and identity in Malaysia and Singapore / Jean Duruz and Gaik Cheng Khoo.

by Duruz, Jean [author.] | Khoo, Gaik Cheng, 1969- [author.].

Publisher: Lanham : Rowman & Littlefield Publishers, [2015]Copyright date: ©2015Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 394.1/209595] (1).
Institutional food management / Mohini Sethi.

by Sethi, Mohini [author.].

Publisher: New Delhi : New Age International, [2004]Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 647.95068] (1).
Innovation strategies in the food industry : tools for implementation / edited by Charis M. Galanakis.

by Galanakis, Charis M [editor.].

Publisher: London, UK : Academic Press is an imprint of Elsevier, 2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664] (1).
Food products evolution : innovation drivers and market trends / Angela Tarabella.

by Tarabella, Angela [author.].

Publisher: Cham, Switzerland : Springer, [2019]Copyright date: ©2019Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 338.19] (1).
Food and media : practices, distinctions and heterotopias / edited by Jonatan Leer, Karen Klitgaard Povlsen.

by Leer, Jonatan [editor,, author.] | Povlsen, Karen Klitgaard [editor,, author.].

Publisher: Abingdon, Oxon ; New York : Routledge, 2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 394.1/2] (1).
Food media [electronic resource] : celebrity chefs and the politics of everyday interference / Signe Rouseau.

by Rousseau, Signe, 1975-.

Edition: English ed.Publisher: London ; New York : Berg, 2012Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.5092/2] (1).
Food science and the culinary arts / Mark Gibson ; illustrated by Pat Newsham.

by Gibson, Mark [author.] | Newsham, Pat [illustrator.].

Publisher: London, United Kingdom : Academic Press is an imprint of Elsevier, [2018]Copyright date: ©2018Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664/.07] (1).
Media and food industries : the new politics of food / Michelle Phillipov.

by Phillipov, Michelle [author.].

Publisher: Cham, Switzerland : Palgrave Macmillan, [2017]Copyright date: ©2017Other title: New politics of food.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 394.1/2] (1).
Purchasing : selection and procurement for the hospitality industry / Andrew Hale Feinstein, Jean Hertzman, John M. Stefanelli.

by Feinstein, Andrew Hale [author.] | Hertzman, Jean [author.] | Stefanelli, John M [author.].

Edition: Ninth Edition.Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2017]Copyright date: ©2017Availability: Items available for loan: Taylor's Library-TU [Call number: 647.940687 FEI 2017] (2).
Global food history.

Publisher: Abingdon, Oxon, UK : Taylor & Francis Online access: Available online via Library website; click to view Availability: Items available for loan: Taylor's Library-TU (1).
Hurdle technologies : combination treatments for food stability, safety and quality / by Lothar Leistner and Grahame W. Gould.

by Leistner, Lothar [author.] | Gould, G. W. (Grahame Warwick) [author.].

Publisher: New York, [New York] : Springer Science+Business Media, 2002Copyright date: ©2002Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664] (1).
Guidelines for sensory analysis in food product development and quality control / Roland P. Carpenter, David H. Lyon, Terry A. Hasdell.

by Carpenter, Roland P [author.] | Lyon, David H, 1956- [author.] | Hasdell, Terry A [editor.].

Edition: Second edition.Publisher: Gaithersburg, Maryland : Aspen Publishers, 2000Copyright date: ©2000Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 664.07] (1).
Handbook of food processing : food safety, quality, and manufacturing processes / edited by Theodoros Varzakas, Constantina Tzia.

by Varzakas, Theodoros [editor.] | Tzia, Constantina [editor.].

Publisher: Boca Raton, Florida : CRC Press, 2016Copyright date: ©2016Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 614.852] (1).