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COOK 350: Global Cuisine: Spices

This guide lists resources for the second-year course, COOK-350: Exploration of Global Cuisine, in the Culinary Arts diploma program.

Books & Ebooks

Spices: A Global History by Fred Czarra
ISBN: 9781861896827
Publication Date: 2009
Handbook of Herbs and Spices (Volume 1) by K. V. Peter (Editor)
ISBN: 9781855735620
Publication Date: 2001
Handbook of Herbs and Spices (Volume 2) by K. V. Peter (Editor)
ISBN: 9781855737211
Publication Date: 2004
Vanilla: A Global History by Rosa Abreu-Runkel
ISBN: 9781789143416
Publication Date: 2020
The Encyclopedia of Spices and Herbs by Padma Lakshmi
ISBN: 0062375237
Publication Date: 2016

Videos

Articles & Book Chapters

More Resources

Find more resources on topics in food and hospitality in these search tools and databases:

SAIT Library Search
The SAIT Library's general search interface connects you with all our print resources, digital resources, and online subscription resources. Find books, articles, videos and more!

Hospitality and Tourism Complete This link opens in a new window
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Covers scholarly research and industry news with from journals, company and country reports and books. Subject areas include: culinary arts, food and beverage management, hospitality law, hotel management and administrative practices and leisure and business travel.
Food Science Source This link opens in a new window
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This extensive full-text database is designed to support the informational needs of the food industry at all levels. It offers cover-to-cover content for thousands of publications all directly dealing with food industry-related issues.

Last Updated: Jan 24, 2024 10:54 AM
URL: https://libguides.sait.ca/globalcuisine
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Subjects: School of Hospitality and Tourism

Tags: 350, baker, baking, chef, cook, culinary arts, culture, food, food science

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