FOOD
beverages
dairy
desserts
fruits
grains
herbs
medicinal
meat
mushrooms
seafood
spices
vegetables
nutrition
world cuisines
gleaning
famous chefs




FOOD CALENDARS

Play with Your Food Calendars
Play with Your Food Calendars


Gourmet Calendars
Gourmet Calendars


Food Network Calendars
Food Network Calendars


Foodie Fight Calendars
Foodie Fight Calendars




The Original Food Lover's Trivia Game
The Original Food Lover's
Trivia Game




BOOKS ABOUT FOOD

On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking:
The Science and Lore
of the Kitchen


Cooking, Eating, Thinking: Transformative Philosophies of Food
Cooking, Eating, Thinking: Transformative Philosophies
of Food


The Art of Eating- MFK Fisher
The Art of Eating-
MFK Fisher

Like Water for Chocolate: A Novel in Monthly Installments with Recipes, Romances, and Home Remedies
Like Water
for Chocolate


Chocolat
Chocolat


Babette's Feast DVD
Babette's Feast
DVD




Teacher's Best - The Creative Process


Famous Foodies Posters: Chefs, Cooks & Gourmets “A...-B...-”
for classrooms, kitchens and restaurants.


social studies > culinary food > famous chefs list | A-B | c | d-g | k-l | o-p | r-s | t-y < nutrition < science


Notable chefs and cooks ~

Apicius
Nicolas Appert
Lidia Bastianich

Mario Batali
James A. Beard
Clarence Birdseye

Norman Borlaug
Alton Brown


M Gabius Apicius Roman Epicure Celebrated for His Gastronomy and His Greed, Giclee Print
M Gabius Apicius Roman Epicure Celebrated for His Gastronomy and His Greed, Giclee Print

Apicius
b. 1st century AD; Rome

Apicius was a gourmet and lover of luxury who lived sometime during the reign of Tiberius. The mention of his name has come to mean gluttony and “excessively refined love of food”.

It was reported by Seneca that “having spent a fortune of 100 million sestertii in his kitchen, spent all the gifts he had received from the Imperial court, and thus swallowed up his income in lavish hospitality, ... he had only 10 million sestertii left. Afraid of dying in relative poverty, he poisoned himself. Consolatio ad Helviam 10.

The Roman cookbook Apicius Cookery and Dining in Imperial Rome is incorrectly attributed to him.


Portrait of Nicolas Appert, Giclee Print
Nicolas Appert,
Giclee Print

Nicolas Appert
b. 11-17-1749; Châlons-en-Champagne, Marne, France
d. 6-1-1841; Massy, France

Nicolas Appert, inventor of airtight food preservation is known as the “father of canning”. As a chef and confectioner in Paris he began experimenting when Napoleon Bonaparte offered an award of 12,000 francs to the inventor of a practical way of food preservation for armies on the march. Appert won the prize in 1810 and published his Book for All Households: or the Art of Preserving Animal and Vegetable Substances for Many Years


Lidia's Family Table: More Than 200 Fabulous Recipes to Enjoy Every Day-With Wonderful Ideas for Variations and Improvisations
Lidia's Family Table:
More Than 200
Fabulous Recipes

Lidia Bastianich
née Matticchio
b. 2-21-1947; Pola, Istria (Croatia)

Lidia Matticchio Bastianich is a chef, businesswoman and restaurateur noted for her Italian and Croatian cuisine featured on her PBS cooking shows and restaurants in Manhattan, Kansas City and Pittsburgh.


Chef Mario Batali Preparing a NASCAR Cookout at Texas Motor Speedway, May 5, 2006, Photographic Print
Mario Batali
LIFE Magazine cover,
May 5, 2006,
Photographic Print

Mario Batali
b. 9-9-1960; Yakima, WA

Mario Batali is chef, writer, restaurateur and media personality.


Author and Top Chef James A. Beard in Kitchen Creating Light Trails al a Picasso, Photographic Print
James A. Beard
Creating Light Trails
a la Picasso,
Photographic Print

James A. Beard
b. 5-5-1903; Portland, OR
d. 1-21-1985; NYC

Chef, connoisseur, and food writer James Beard is considered by many the father of American-style gourmet cooking.

Beard was the author of twenty books and numerous writings and his foundation provides scholarships to aspiring food professional as well as presenting annual Beard Awards in various culinary genres.

James A. Beard quotes ~
• “Food is our common ground, a universal experience.”


Clarence Birdseye, 1950, Photographic Print
Clarence Birdseye, 1950,
Photographic Print

Clarence Birdseye
b. 12-9-1886; Brooklyn, NY
d. 10-7-1956; Manhattan (heart attack)

While on a field assignment to Labrador, Canada, Clarence Birdseye became interested in food presevation by freezing when he observed the fine quality of thawed fish that were frozen almost intantly in the -40ºC weather. His methods of duplicating the weather effects resulted in the frozen food industry.


Norman E. Borlaug, American Scientist, Photographic Print
Norman E. Borlaug,
American Scientist,
Photographic Print

Norman Ernest Borlaug
b. 3-25-1914; Cresco, Iowa
d. 12-12-2009; Dallas, TX

Norman Borlaug, an agricultural scientist, humanitarian, and Nobel laureate, has been called the “father of the Green Revolution”.

Norman Borlaug quote ~
• “You can't build a peaceful world on empty stomachs and human misery”.
• “There can be no permanent progress in the battle against hunger until the agencies that fight for increased food production and those that fight for population control unite in a common effort.”.

grain posters


Alton Brown, Good Eats: The Early Years
Alton Brown,
Good Eats:
The Early Years


Alton Brown
b. 7-30-1962; Los Angeles, CA

Alton Brown is a chef, cinematographer, author, actor and creator of the television show Good Eats where he focused on the science underlying processes of cooking. He is also a “play-by-play announcer” for the competitive cooking show Iron Chef.

Alton Brown quote ~
• “The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.”

Food Service Posters

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