Author: Sue Shephard
Publisher: Simon and Schuster
ISBN: 0743255534
Category : Cooking
Languages : en
Pages : 366

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Book Description
A history of food preservation, which forever changed the world, details the chemists, cooks, old legends, and new ideas, from Attila the Hun's unique method for curing meat to the technological advancements of today.

Author: Sue Shephard
Publisher:
ISBN: 9780747262077
Category : Canning and preserving
Languages : en
Pages : 358

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Book Description

Author: Jonathan Daly
Publisher: A&C Black
ISBN: 1441118519
Category : History
Languages : en
Pages : 464

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Book Description
The West's history is one of extraordinary success; no other region, empire, culture, or civilization has left so powerful a mark upon the world. The Rise of Western Power charts the West's achievements-representative government, the free enterprise system, modern science, and the rule of law-as well as its misdeeds-two frighteningly destructive World Wars, the Holocaust, imperialistic domination, and the Atlantic slave trade. Adopting a global perspective, Jonathan Daly explores the contributions of other cultures and civilizations to the West's emergence. Historical, geographical, and cultural factors all unfold in the narrative. Adopting a thematic structure, the book traces the rise of Western power through a series of revolutions-social, political, technological, military, commercial, and industrial, among others. The result is a clear and engaging introduction to the history of Western civilization.

Author: Sue Sheperd
Publisher: Bloomsbury Publishing USA
ISBN: 1582342563
Category : Gardening
Languages : en
Pages : 300

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Book Description
The author of Pickled, Potted and Canned offers a fascinating horticultural history of the Scottish Veitch family who, for more than a century and five generations, pioneered commercial plant collection as well as the introduction of hundreds of new plants into gardens, houses, and conservatories. 15,000 first printing.

Author: Maryann Tebben
Publisher: Reaktion Books
ISBN: 1789143314
Category : Cooking
Languages : en
Pages : 344

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Book Description
Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.

Author: Alan I Marcus
Publisher: University of Alabama Press
ISBN: 0817318887
Category : Education
Languages : en
Pages : 364

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Book Description
Completing a comprehensive history of America's land-grant universities begun in Science as Service, the thirteen original essays in Service as Mandate examine how these great institutions both changed and were changed by the late twentieth and early twenty-first centuries.

Author: Gena Philibert Ortega
Publisher: Penguin
ISBN: 1440318336
Category : Cooking
Languages : en
Pages : 208

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Book Description
Celebrate Your Family Recipes and Heritage From Great-grandma's apple pie to Mom's secret-recipe stuffing, food is an important ingredient in every family's history. This three-part keepsake recipe journal will help you celebrate your family recipes and record the precious memories those recipes hold for you--whether they're hilarious anecdotes about a disastrous dish or tender reflections about time spent cooking with a loved one. The foods we eat tell us so much about who we are, where we live and the era we live in. The same is true for the foods our ancestors ate. This book will show you how to uncover historical recipes and food traditions, offering insight into your ancestors' everyday lives and clues to your genealogy. Inside you'll find: • Methods for gathering family recipes • Interview questions to help loved ones record their food memories • Places to search for historical recipes • An explanation of how immigrants influenced the American diet • A look at how technology changed the way people eat • A glossary of historical cooking terms • Modern equivalents to historical units of measure • Actual recipes from late nineteenth- and early twentieth-century cookbooks

Author: William R. Swagerty
Publisher: University of Oklahoma Press
ISBN: 0806188219
Category : Biography & Autobiography
Languages : en
Pages : 820

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Book Description
Although some have attributed the success of the Lewis and Clark expedition primarily to gunpowder and gumption, historian William R. Swagerty demonstrates in this two-volume set that adopting Indian ways of procuring, processing, and transporting food and gear was crucial to the survival of the Corps of Discovery. The Indianization of Lewis and Clark retraces the well-known trail of America’s most famous explorers as a journey into the heart of Native America—a case study of successful material adaptation and cultural borrowing. Beginning with a broad examination of regional demographics and folkways, Swagerty describes the cultural baggage and material preferences the expedition carried west in 1804. Detailing this baseline reveals which Indian influences were already part of Jeffersonian American culture, and which were progressive adaptations the Corpsmen made of Indian ways in the course of their journey. Swagerty’s exhaustive research offers detailed information on both Indian and Euro-American science, medicine, cartography, and cuisine, and on a wide range of technologies and material culture. Readers learn what the Corpsmen wore, what they ate, how they traveled, and where they slept (and with whom) before, during, and after the return. Indianization is as old as contact experiences between Native Americans and Europeans. Lewis and Clark took the process to a new level, accepting the hospitality of dozens of Native groups as they sought a navigable water route to the Pacific. This richly illustrated, interdisciplinary study provides a unique and complex portrait of the material and cultural legacy of Indian America, offering readers perspective on lessons learned but largely forgotten in the aftermath of the epic journey.

Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2182

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Book Description
The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Author: Andrea Weigl
Publisher: UNC Press Books
ISBN: 1469614413
Category : Cooking
Languages : en
Pages : 112

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Book Description
Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks. Today's revival of pickling and preserving, which became widely popular in the South only after the Civil War, when sugar was easier to obtain, is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty classic and inventive recipes--from Dilly Beans and Pickled Okra to Muscadine Jam and Habanero Gold Pepper Jelly--will have beginners and veterans alike rolling up their sleeves.