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Author: David Veart Publisher: Auckland University Press ISBN: 1775580687 Category : Cooking Languages : en Pages : 435
Book Description
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.
Author: David Veart Publisher: Auckland University Press ISBN: 1775580687 Category : Cooking Languages : en Pages : 435
Book Description
Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.
Author: Bobby Freeman Publisher: Ylolfa ISBN: 9780862433154 Category : Cooking Languages : en Pages : 332
Book Description
A revised edition of the comprehensive guide to Welsh food first published in 1980. It is a culmination of thirty years' research into authentic Welsh dishes. Also includes written material providing the social and cultural context of the recipes.
Author: Doug Peacock Publisher: AK Press ISBN: 1849351414 Category : Nature Languages : en Pages : 200
Book Description
"Doug Peacock, as ever, walks point for all of us. Not since Bill McKibben’s The End of Nature has a book of such import been presented to readers. Peacock’s intelligence defies measure. His is a beautiful, feral heart, always robust, relentless with its love and desire for the human race to survive, and be sculpted by the coming hard times: to learn a magnificent humility, even so late in the game. Doug Peacock’s mind is a marvel—there could be no more generous act than the writing of this book. It is a crowning achievement in a long career sent in service of beauty and the dignity of life."—Rick Bass, author of Why I Came West and The Lives of Rocks Our climate is changing fast. The future is uncertain, probably fiery, and likely terrifying. Yet shifting weather patterns have threatened humans before, right here in North America, when people first colonized this continent. About 15,000 years ago, the weather began to warm, melting the huge glaciers of the Late Pleistocene. In this brand new landscape, humans managed to adapt to unfamiliar habitats and dangerous creatures in the midst of a wildly fluctuating climate. What was it like to live with huge pack-hunting lions, saber-toothed cats, dire wolves, and gigantic short-faced bears, to hunt now extinct horses, camels, and mammoth? Are there lessons for modern people lingering along this ancient trail? The shifting weather patterns of today—what we call "global warming"—will far exceed anything our ancestors previously faced. Doug Peacock's latest narrative explores the full circle of climate change, from the death of the megafauna to the depletion of the ozone, in a deeply personal story that takes readers from Peacock's participation in an archeological dig for early Clovis remains in Livingston, MT, near his home, to the death of the local whitebark pine trees in the same region, as a result of changes in the migration pattern of pine beetles with the warming seasons. Writer and adventurer Doug Peacock has spent the past fifty years wandering the earth's wildest places, studying grizzly bears and advocating for the preservation of wilderness. He is the author of Grizzly Years; Baja; and Walking It Off and co-author of The Essential Grizzly. Peacock was named a 2007 Guggenheim Fellow, and a 2011 Lannan Fellow.
Author: Sean Flynn Publisher: Simon and Schuster ISBN: 1982101083 Category : Biography & Autobiography Languages : en Pages : 272
Book Description
Until Flynn’s neighbor in North Carolina offered him one, he had never considered whether he wanted a peacock. His family became the owners of not one but three charming yet fickle birds: Carl, Ethel, and Mr. Pickle. Here he chronicles their first year as peacock owners, from struggling to build a pen to assisting the local bird doctor in surgery to triumphantly watching a peahen lay her first egg. He also examines the history of peacocks, from their appearance in the Garden of Eden. And Flynn travels across the globe to learn more about the birds firsthand. His book offers surprising lessons about love, grief, fatherhood, and family. -- adapted from jacket.
Author: Carol Antoinette Peacock Publisher: Albert Whitman & Company ISBN: 080756544X Category : Juvenile Fiction Languages : en Pages : 35
Book Description
When young Pilgrim Faith Barrett discovers a stray cat on the Mayflower, she names her new friend Pounce. Together they face the long, cramped voyage and the perils of the first winter at the Plymouth colony.
Author: Bobby Freeman Publisher: ISBN: 9780781805278 Category : Cookery, Welsh Languages : en Pages : 0
Book Description
With over 260 recipes, this book is the definitive guide to Welsh food and customs through the centuries. Introductory chapters trace the evolution of important Welsh foodstuffs: cereals, cheese and butter, poultry and eggs, meat, fish, and fruits, flowers, and vegetables. Later chapters include recipes for traditional favorites like Blackberry Bread Pudding, Welsh Salt Duck, and Trout with Bacon.
Author: Fergus Hume Publisher: DigiCat ISBN: Category : Fiction Languages : en Pages : 269
Book Description
DigiCat Publishing presents to you this special edition of "The Peacock of Jewels" by Fergus Hume. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Larry Larsen Publisher: Derrydale Press ISBN: 1461624401 Category : Sports & Recreation Languages : en Pages : 192
Book Description
Explore Florida, Central and South America plus the Caribbean & Hawaiian waters that offer the greatest peacock bass action. Top tactics from around the world to prepare you for the greatest experience of your life!
Author: Victoria R. Williams Publisher: Bloomsbury Publishing USA ISBN: Category : Cooking Languages : en Pages : 211
Book Description
There's far more to British food than fish and chips. Discover the history and culture of Great Britain through its rich culinary traditions. Part of the Global Kitchen series, this book takes readers on a food tour of Great Britain, covering everything from daily staples to holiday specialties. In addition to discovering Great Britain's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and the impacts of climate change. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in British culinary history, and a glossary of key food- and dining-related terms. When people outside Great Britain think of British cuisine, they likely envision iconic foods and traditions such as fish and chips, a full English breakfast, and afternoon tea. But Great Britain has a much richer and more diverse culinary history. It has been shaped by a myriad of events, from invasions by the Romans, Vikings, and Normans to the emergence and expansion of the British Empire to the privations of World War II. In more recent times, Great Britain's departure from the European Union, the global Covid-19 pandemic, and Russia's invasion of Ukraine have all had a significant impact on the food landscape of Great Britain.
Author: Colin Spencer Publisher: Grub Street Publishers ISBN: 190811777X Category : Cooking Languages : en Pages : 788
Book Description
A masterful and witty account of Britain’s culinary heritage. This a revised and updated edition of an award-winning book, recognized as the authoritative work on the subject of British food. It is a breathtaking attempt to trace the changes to and influences on food in Britain from the Black Death, through the Enclosures, the Reformation, the Industrial Revolution, the rise of Capitalism to the present day. There has been a recent wave of interest in food culture and history and Colin Spencer’s masterful, readable account of Britain’s culinary history is a celebrated contribution to the genre. There has never been such an exciting, broad-scoped history of the food of these islands. It should remind us all of our rich past and the gastronomic importance of British cuisine. “A breathtakingly comprehensive, wide-ranging and fascinating food history.” —Daily Mail
Author: David Veart
Author: David Veart
Author: Bobby Freeman
Author: Doug Peacock
Author: Sean Flynn
Author: Carol Antoinette Peacock
Author: Bobby Freeman
Author: Fergus Hume
Author: Larry Larsen
Author: Victoria R. Williams
Author: Colin Spencer