Author: Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 220
Book Description
Dames in the Kitchen
Author: Mennonite Life
Author: The Working Family's Cookbook
Author: Irena ChalmersPublisher: Barron's Educational Series
ISBN: 9780812061475
Category : Cooking
Languages : en
Pages : 340
Book Description
Now available in a modestly-priced paperback, this perennial favorite kitchen helper includes all of Chalmers' recipes from the original edition, plus nearly 300 "how-to" photos in full color. Emphasizing quick and easy-to-prepare dishes that are tasty and nutritious, the more than 250 recipes offer time-saving methods for complete dinners--all in 30 minutes or less.
Catalog of Copyright Entries. Third Series
Author: Library of Congress. Copyright OfficePublisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 1250
Book Description
Includes Part 1, Number 2: Books and Pamphlets, Including Serials and Contributions to Periodicals July - December)
German-American Relations and German Culture in America
Author: Arthur R. SchultzPublisher: Millwood, N.Y. : Kraus International Publications
ISBN:
Category : Reference
Languages : en
Pages : 632
Book Description
This "work is organized by subject. Materials are grouped under twelve main sections in the body of the work, with appropriate subdivisions and subtopics within each main subject. Each section is assigned a two-letter designation, and entries are numbered consecutively within each section. This subject code system was designed to facilitate referals from the Index to the main body of the text, and to allow for cross-referencing between sections."--Introduction.
Ladies in the Laboratory III
Author: Mary R. S. CreesePublisher: Scarecrow Press
ISBN: 0810872897
Category : Science
Languages : en
Pages : 260
Book Description
Published in 1998, Ladies in the Laboratory provided a systematic survey and comparison of the work of 19th-century American and British women in scientific research. A companion volume, published in 2004, focused on women scientists from Western Europe. In this third volume, author Mary R.S. Creese expands her scope to include the contributions of 19th- and early 20th-century women of South Africa, Australia, New Zealand, and Canada. The women whose lives and work are discussed here range from natural history collectors and scientific illustrators of the early and mid years of the 19th century to the first generation of graduates of the new colonial colleges and universities. Rarely acknowledged in publications of the British and European specialists, the contributions of these women nonetheless formed a significant part of the natural history information about extensive, previously unknown regions and their products. Rather than a biographical dictionary or a collection of self-contained essays on individuals from many time periods, Ladies in the Laboratory III is a connected narrative tied into the wider framework of 19th-century science and education. A well-organized blend of individual life stories and quantitative information, this volume is for everyone interested in the story of women's participation in 19th century science. The stories of these women make for fascinating reading and serve as a valuable source for the student of women's and colonial history.
The History of the First Discovery and Settlement of Virginia
Author: William StithPublisher:
ISBN:
Category : Virginia
Languages : en
Pages : 554
Book Description
Covers events from Columbus to 1621.
School Feeding
Author: Practicing Food Studies
Author: Amy BentleyPublisher: NYU Press
ISBN: 1479828106
Category : Social Science
Languages : en
Pages : 161
Book Description
An introduction to the burgeoning field of food studies Popular and intellectual interest in food is on the rise. The breadth of concerns surrounding food ranges from animal welfare and climate change’s impact on food production to debates on the healthfulness of carbohydrates and fats, and fair compensation for restaurant and farm workers. Not only is there an expanding conversation about the ways in which we produce and consume our food, but there is growing attention being placed on the myriad ways in which food expresses and shapes shifting identities. Practicing Food Studies details the turn of the twenty-first century development and flourishing of food studies as a multidisciplinary field, focusing on its establishment at New York University. Food studies scholars have come from various fields such as history, sociology, economics, political science, nutrition, or public policy, but often felt limited by the conventions of their traditional discipline. Many gravitated to food studies to be able to describe and critically examine their specific areas of interest beyond the borders of academic disciplines. This volume explores the history of knowledge in which NYU Food Studies emerged, providing the opportunity to reflect on how academic fields are created and evolve as a response to institutional constraints and opportunities, the landscape of ideas, social movements, and public conversations. Practicing Food Studies is a compelling collection of essays compiling the research, ideas, and experiences of faculty members and graduates of the NYU Food Studies program—mapping the paths for intellectual and social engagement with food systems and its most urgent issues.
Author: