Download or read book Culinary Echoes from Dixie 1917 written by Kate Brew Vaughn and published by Literary Licensing, LLC. This book was released on 2014-08-07 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Is A New Release Of The Original 1917 Edition.
Download or read book Culinary Echoes from Dixie written by Kate Brew Vaughn and published by Createspace Independent Publishing Platform. This book was released on 2015-11-03 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a little out of the line of the average cookbook. It contains both the ordinary and, perhaps, some extraordinary Southern recipes as well as many contributed from other sections of the country. It also holds other matter that recommends it. The compiler is a woman of excellent training and wide and long experience in teaching culinary science and domestic economy. -American Cookery, Vol. 21 [1917]
Download or read book Culinary Echoes from Dixie written by Kate Brew Vaughn and published by Theclassics.Us. This book was released on 2013-09 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 edition. Excerpt: ... CHAPTER XIV BREAD Back of the loaf is the snowy flour And back of the flour is the mill, And back of the mill is the wheat and shower And the sun and the Father's will. --Good Housekeeping. Bread has been called the staff of life and from this indication of its importance it would seem unnecessary to call attention to the great wrong done by poor bread. It would seem as though we could have no poor bread. Many families are underfed, because they consume large quantities of bakeshop products, or products made of inferior flour, and do not take sufficient protein food. Whole wheat bread spread with butter is a perfect food and next in point of nutrition comes rye bread, which is always combined with white flour, as rye used alone will be found heavy and gluey and hard to digest. Graham flour is nutritious and excellent for those of sedentary habits, or those who, for any reason, suffer from constipation. In selecting flour for bread, spring wheat will be best when yeast is used and winter wheat may be used for biscuit. We use several methods in making bread, such as leavening it with soda and sour milk or baking powder, which produces carbon dioxide, and this is unfermented bread. Many consider soda and sour milk the most wholesome hot bread. Those who object to high priced baking powder may make excellent baking powder by using the following proportions: 1 teaspoon of soda, 2 teaspoonfuls of cream of tartar sifted together; to each 12 tablespoonfuls of this mixture add 4 tablespoonfuls of cornstarch. Baking powder mixtures are made light by the liberation of gas in dough and as soon as moisture is added gas will begin to escape and for that reason all baking powder mixtures should go into hot oven immediately. Soda is combined with cream...
Download or read book Bulletin of the Rosenberg Library written by Rosenberg Library and published by . This book was released on 1920 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalog of Copyright Entries written by and published by . This book was released on 1917 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bulletin written by Rosenberg Library and published by . This book was released on 1919 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Modern Food Moral Food written by Helen Zoe Veit and published by UNC Press Books. This book was released on 2013-08-01 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Download or read book An Irresistible History of Southern Food written by Rick McDaniel and published by Arcadia Publishing. This book was released on 2011-05-14 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French souffl technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mlange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.
Download or read book Catalog of Copyright Entries written by Library of Congress. Copyright Office and published by . This book was released on 1917 with total page 1440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Catalogue of Title entries of Books and Other Articles Entered in the Office of the Librarian of Congress at Washington Under the Copyright Law Wherein the Copyright Has Been Completed by the Deposit of Two Copies in the Office written by Library of Congress. Copyright Office and published by . This book was released on 1918 with total page 1386 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Culinary Echoes from Dixie written by Kate Brew Vaughn and published by . This book was released on 2020-04-11 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a little out of the line of the average cookbook. It contains both the ordinary and, perhaps, some extraordinary Southern recipes as well as many contributed from other sections of the country. It also holds other matter that recommends it. The compiler is a woman of excellent training and wide and long experience in teaching culinary science and domestic economy.-American Cookery, Vol. 21 [1917]
Download or read book Southern Provisions written by David S. Shields and published by University of Chicago Press. This book was released on 2015-03-23 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."
Download or read book Regional American Cookery 1884 1934 written by and published by . This book was released on 1936 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Book Publishing Record Cumulative 1876 1949 written by R.R. Bowker Company. Department of Bibliography and published by . This book was released on 1980 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking in Other Women s Kitchens written by Rebecca Sharpless and published by Univ of North Carolina Press. This book was released on 2010 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Studie over zwarte vrouwen in het zuiden van de Verenigde Staten die na het einde van de slavernij in de 19e eeuw huishoudelijk werk gingen doen bij blanke families, met name het koken.
Download or read book Bulletin of the New York Public Library Astor Lenox and Tilden Foundations written by New York Public Library and published by . This book was released on 1935 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The National Union Catalog Pre 1956 Imprints written by and published by . This book was released on 1979 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt:
