Download or read book America in Ferment written by Paul Leland Haworth and published by . This book was released on 1915 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book America in Ferment Classic Reprint written by Paul Leland Haworth and published by Forgotten Books. This book was released on 2018-01-14 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from America in Ferment National ideals and purposes change with the years, and so it has been in America. The patriot of 76 fought for freedom, but it was for freedom from oppression by rulers beyond seas. The Declaration of Independence, to be sure, proclaimed as a self-evi dent truth that all men are created equal; but this was merely a humanitarian idea borrowed by Thomas Jefferson from French philosophers, and it had little practical relation to the existing situation, though it was to serve as a goal for future aspiration. The Americans of that day were neither equal nor did they strive very vigorously to become so. Most states had property or religious tests for the voter and the otfice holder; slaves were held in every one of the original thirteen states; and in a large section Of society the idea prevailed that the rich, the well born, and the able ought to rule. The United States of the Revolutionary period was, in truth, but a shadow democracy. The Constitution itself was framed not in the interest of democracy alone, but of property as well, and it recognized the right of property in human beings. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Download or read book Virago Reprints and Modern Classics written by D-M Withers and published by Cambridge University Press. This book was released on 2021-05-20 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reprinting, republishing and re-covering old books in new clothes is an established publishing practice. How are books that have fallen out of taste and favour resituated by publishers, and recognised by readers, as relevant and timely? This Element outlines three historical textures within British culture of the late 1970s and early 1980s – History, Remembrance and Heritage – that enabled Virago's reprint publishing to become a commercial and cultural success. With detailed archival case studies of the Virago Reprint Library, Testament of Youth and the Virago Modern Classics, it elaborates how reprints were profitable for the publisher and moved Virago's books - and the Virago brand name - from the periphery of culture to the centre. Throughout Virago's reprint publishing - and especially with the Modern Classics - the epistemic revelation that women writers were forgotten and could, therefore, be rediscovered, was repeated, again and again, and made culturally productive through the marketplace.
Download or read book Cheese Wine and Bread written by Katie Quinn and published by HarperCollins. This book was released on 2021-04-27 with total page 777 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.
Download or read book Collected Reprints written by Ivan Clifford Hall and published by . This book was released on 1913 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book American Book Publishing Record Cumulative 1950 1977 written by R.R. Bowker Company. Department of Bibliography and published by . This book was released on 1978 with total page 2352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book History of the American People written by Willis Mason West and published by . This book was released on 1922 with total page 906 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Collected Reprints written by Samuel Stern Maxwell and published by . This book was released on 1897 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Guide to Reprints written by and published by . This book was released on 2008 with total page 1156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Collected Reprints written by American Cancer Society and published by . This book was released on 1948 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bread Book written by Chad Robertson and published by Lorena Jones Books. This book was released on 2021-12-21 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
Download or read book Guide to Reprints written by Albert James Diaz and published by . This book was released on 2008 with total page 1220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chambers s New Handy Volume American Encyclopaedia written by and published by . This book was released on 1883 with total page 1034 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The American Universal Cyclop dia written by and published by . This book was released on 1882 with total page 900 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Collier s Encyclopedia written by and published by . This book was released on 1986 with total page 1094 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Introducing the Chemical Sciences written by Chemical Heritage Foundation and published by Chemical Heritage Foundation. This book was released on 1997 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: An introductory guide that is designed particularly for teachers and their students, but is useful in many other contexts. This new edition lists reference works; histories of science and technology; histories of the chemical sciences and industries including company histories; autobiographies and biographies; edited classical texts; and journals.
Download or read book The Story of Garum written by Sally Grainger and published by Routledge. This book was released on 2020-12-30 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
