Download or read book Agricultural Economics Bibliography written by United States. Bureau of Agricultural Economics. Library and published by . This book was released on 1940 with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Agricultural Economics Bibliography written by and published by . This book was released on 1940 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Studies on the Digestibility of Some Nut Oils written by Arthur Dunham Holmes and published by . This book was released on 1918 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Food of Certain American Indians and Their Methods of Preparing it written by Lucien Carr and published by . This book was released on 1895 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proceedings of the American Antiquarian Society written by American Antiquarian Society and published by . This book was released on 1915 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Soul Food written by Adrian Miller and published by UNC Press Books. This book was released on 2013-08-15 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Download or read book Edible Wild Plants of Eastern North America written by Merritt Lyndon Fernald and published by Courier Corporation. This book was released on 2012-05-04 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: Authoritative guide offers a detailed enumeration of 1,000 species of edible plants and ferns. How to locate, identify and use for soups, salads, desserts, seasonings, more. 129 figures. 25 plates. Bibliography.
Download or read book American Indian Food written by Linda Murray Berzok and published by Bloomsbury Publishing USA. This book was released on 2005-04-30 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. Other traditions have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways history, foodstuffs, food preparation, preservation, and storage, food customs, food and religion, and diet and nutrition reveal the American Indians' heritage as no history can do alone. Examples from many individual tribes are used, and quotations from American Indians and white observers provide perspective. Recipes are provided as well, making this a truly indispensable source for student research and general readers.
Download or read book Bibliographical Contributions written by National Agricultural Library (U.S.) and published by . This book was released on 1930 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Science written by and published by . This book was released on 1888 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. for 1911-13 contain the Proceedings of the Helminothological Society of Washington, ISSN 0018-0120, 1st-15th meeting.
Download or read book Agriculture of the American Indians written by Everett Eugene Edwards and published by . This book was released on 1932 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Iroquis sic Foods and Food Preparation written by Frederick Wilkerson Waugh and published by . This book was released on 1916 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Annual Report of the Bureau of American Ethnology to the Secretary of the Smithsonian Institution written by Smithsonian Institution. Bureau of American Ethnology and published by . This book was released on 1900 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Miscellaneous Publication written by and published by . This book was released on 1942 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Cherokees of Tuckaleechee Cove written by Jon Marcoux and published by U OF M MUSEUM ANTHRO ARCHAEOLOGY. This book was released on 2012-01-01 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume explores culture change and persistence within a late seventeenth-century Cherokee community in eastern Tennessee.
Download or read book Wild Rice and the Ojibway People written by Thomas Vennum and published by Minnesota Historical Society Press. This book was released on 1988 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explores in detail the technology of harvesting and processing the grain, the important place of wild rice in Ojibway ceremony and legend, including the rich social life of the traditional rice camps, and the volatile issues of treaty rights. Wild rice has always been essential to life in the Upper Midwest and neighboring Canada. In this far-reaching book, Thomas Vennum Jr. uses travelers' narratives, historical and ethnological accounts, scientific data, historical and contemporary photographs and sketches, his own field work, and the words of Native people to examine the importance of this wild food to the Ojibway people. He details the technology of harvesting and processing, from seventeenth-century reports though modern mechanization. He explains the important place of wild rice in Ojibway ceremony and legend and depicts the rich social life of the traditional rice camps. And he reviews the volatile issues of treaty rights and litigations involving Indian problems in maintaining this traditional resource. A staple of the Ojibway diet and economy for centuries, wild rice has now become a gourmet food. With twentieth-century agricultural technology and paddy cultivation, white growers have virtually removed this important source of income from Indigenous hands. Nevertheless, the Ojibway continue to harvest and process rice each year. It remains a vital part of their social, cultural, and religious life.
Download or read book The Food Of Certain American Indians And Their Methods Of Preparing It written by Lucien Carr and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a fascinating glimpse into the culinary traditions of selected Native American tribes. Drawing on original sources, including field notes, letters, journals, and recipes, this book explores the foodways of various tribes and their methods of processing, preserving, and cooking food. A valuable resource for anyone interested in Native American history and culture, as well as culinary traditions. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
