Download or read book Appalachia on the Table written by Erica Abrams Locklear and published by University of Georgia Press. This book was released on 2023-04-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leather britches, pickled watermelon, or other “traditional” mountain recipes, Locklear discovered recipes for devil’s food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear wondered, did her Appalachian food script come from? And what implicit judgments had she made about her grandmother based on the foods she imagined she would have been interested in cooking? Appalachia on the Table argues, in part, that since the conception of Appalachia as a distinctly different region from the rest of the South and the United States, the foods associated with the region and its people have often been used to socially categorize and stigmatize mountain people. Rather than investigate the actual foods consumed in Appalachia, Locklear instead focuses on the representations of foods consumed, implied moral judgments about those foods, and how those judgments shape reader perceptions of those depicted. The question at the core of Locklear’s analysis asks, How did the dominant culinary narrative of the region come into existence and what consequences has that narrative had for people in the mountains?

Download or read book Notable American Women written by Susan Ware and published by Harvard University Press. This book was released on 2004 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest volume brings the project up to date, with entries on almost 500 women whose death dates fall between 1976 and 1999. You will find here stars of the golden ages of radio, film, dance, and television; scientists and scholars; civil rights activists and religious leaders; Native American craftspeople and world-renowned artists. For each subject, the volume offers a biographical essay by a distinguished authority that integrates the woman's personal life with her professional achievements set in the context of larger historical developments.

Download or read book Fun with the Family Connecticut written by Doe Boyle and published by Rowman & Littlefield. This book was released on 2011-05-03 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: Geared towards parents with children between the ages of two and twelve, Fun with the Family Connecticut features interesting facts and sidebars as well as practical tips about traveling with your little ones.

Download or read book Bake Slow and Sure written by Franklin LaCava and published by . This book was released on 2002 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Ladies Home Journal written by and published by . This book was released on 1925 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Recipes from Historic Louisiana written by Linda Bauer and published by . This book was released on 2006 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes from some of historic Louisiana's finest and most respected eateries.

Download or read book A Thousand Years Over a Hot Stove written by Laura Schenone and published by W. W. Norton & Company. This book was released on 2003 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: Filled with classic recipes and inspirational stories, this stunningly illustrated book celebrates the power of food throughout American history and in women's lives.

Download or read book Pot Roast Politics and Ants in the Pantry written by Carol Fisher and published by University of Missouri Press. This book was released on 2008 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A revealing look at the history of Missouri cookbooks from the 1800s to today. From Julia Clark's simple frontier recipes to Irma Rombauer's encyclopedic Joy of Cooking to Missouri producers' online recipe collections, the Fishers show how cookbooks provide history lessons, document changing food ways, and demonstrate the cultural diversity of the state"--Provided by publisher.

Download or read book Late for Tea at the Deer Palace written by Tamara Chalabi and published by Harper Collins. This book was released on 2011-01-18 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: For Tamara Chalabi, Iraq is more than a country of war and controversy; it is a place of poignant memory. For much of the twentieth century, the Chalabis were among the most influential families in Iraq. In the 1920s they were at the forefront of their country's awakening to modernity, and they played an integral part in the establishment of its monarchy. As courtiers, politicians, businessmen, rebels, merchants, and scholars, the Chalabis enjoyed vast privilege until the end of the 1950s, when they were forced to flee to the land of exile, myth, and imagination, where their beloved homeland took on the quality of a phantom country. In between came rebellions, foreign interventions, and the transformative development of oil wealth. But in 2003, after a lifetime of exile, Tamara arrived in Baghdad just ten days after the city's fall, in the company of her father, Ahmad Chalabi, a leading opposition figure against the Saddam regime. Late for Tea at the Deer Palace chronicles a daughter's return to a homeland she'd known only through stories and her own imagination. As she investigates four generations of her family's history, Tamara offers a rich portrait of Middle Eastern family life and a provocative look at a lost Iraq. The story is populated by an array of unforgettable characters, among them Tamara's great-grandfather Abdul Hussein Chalabi, who as a member of the Ottoman parliament witnessed the end of the empire in Baghdad and the birth of the modern Iraqi state at the hands of the British; her grandfather Abdul Hadi Chalabi, who became one of the wealthiest men in Iraq and had strong ties with the British during World War II; and her grandmother Bibi, a grande dame who presided over Iraq's social and political life during Baghdad's 1920s and '30s heyday as the Paris of the Middle East. At once intimate and magisterial, Late for Tea at the Deer Palace vividly captures the rich, overlooked history of a country that has been uprooted by war and a family that has persevered by never forgetting its dreams or its past.

Download or read book The Ebony Cookbook written by Freda De Knight and published by . This book was released on 1948 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Civil War Times Illustrated written by and published by . This book was released on 2001 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advertising Copy Principles and Practice written by Lloyd Dallas Herrold and published by . This book was released on 1926 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Jemima Code written by Toni Tipton-Martin and published by University of Texas Press. This book was released on 2022-07-01 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.

Download or read book The Turkey written by Andrew F. Smith and published by University of Illinois Press. This book was released on 2010-10-01 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.

Download or read book Cooking through History 2 volumes written by Melanie Byrd and published by Bloomsbury Publishing USA. This book was released on 2020-12-02 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

Download or read book Notable Black American Women written by Jessie Carney Smith and published by UXL. This book was released on 1992 with total page 1390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biographical essays on 500 Afro-American women that combine life histories with information on the key people, places, institutions, and events that have had an impact on these women.

Download or read book Grain and Fire written by Rebecca Sharpless and published by UNC Press Books. This book was released on 2022-03-17 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.