The New Zealand Official Year-book PDF Download

Author: New Zealand. Department of Statistics
Publisher:
ISBN:
Category : New Zealand
Languages : en
Pages : 1298

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Author: Imelda Bargas
Publisher: Exisle Publishing
ISBN: 1775592146
Category : History
Languages : en
Pages : 552

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Rediscover New Zealand’s hidden First World War history through the places where it happened. No battles were fought here, yet the First World War intruded into the daily life of every New Zealander who remained at home. This ground-breaking book provides vivid new insights into their experiences through exploring the places where they lived, worked, coped and mourned: army camps, fortifications, soldier-settler farms, town halls, wharves, convalescent homes and hospitals, cemeteries and war memorials, dairy factories and woollen mills. From Northland to Stewart Island, our landscape is signposted with thousands of poignant memorials, and behind the façades of old buildings, beneath scrub and behind farm fences lies a less visible landscape of war and hundreds of hidden stories waiting to be told: a soldier’s name carved on a remote railway station, a once bustling uniform factory in the heart of a city, a long abandoned gun battery … This unique book will be a revelation to all New Zealanders. Extensively illustrated with new and period photographs and fascinating maps, it contains original research and information that will open the eyes of every reader to places and stories in their community hidden in plain sight. The impact of the First World War on New Zealanders was immense; its legacy can be seen all around us today.

Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 880

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Author: U.S. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 880

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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 102

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Author: Simon Ville
Publisher: Cambridge University Press
ISBN: 9780521642651
Category : Business & Economics
Languages : en
Pages : 280

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This richly illustrated book is a detailed history of a uniquely Australasian institution, the stock and station agency. The stock and station agent was a respected and influential figure, coordinating farmers and connecting them to the outside world of banks, wool buyers and government agencies in Australasia and overseas, whose impact on export-led growth cannot be underestimated. Simon Ville examines the ways in which stock and station agents grew from their beginnings in the 1840s as pastoral finance companies to offer a wide range of support services to remote and inexperienced farming communities. In the twentieth century, the leading agents expanded their range of activities and became some of Australasia's earliest nationwide firms and biggest businesses. The Rural Entrepreneurs provides essential insights into understanding Australasia's rural history and economic development up until the end of the twentieth century.

Author: William Hosking Oliver
Publisher: Oxford : Clarendon Press ; Wellington ; New York : Oxford University Press
ISBN:
Category : History
Languages : en
Pages : 594

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Author:
Publisher: Oxford University Press
ISBN: 0199330905
Category : Cooking
Languages : en
Pages : 894

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Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

Author: United States. Bureau of Agricultural Economics. Library
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 604

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Author: United States. Bureau of Agricultural Economics. Library
Publisher:
ISBN:
Category : Economics
Languages : en
Pages : 662

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Book Description