Author: Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 472
Book Description
Herrick Centennial 1883-1983
Author: More Than a Labour of Love
Author: Meg LuxtonPublisher: Canadian Scholars’ Press
ISBN: 9780889610620
Category : Canada
Languages : en
Pages : 264
Book Description
Based on participant observation and in-depth interviews, this book describes the work women do in their homes, caring for children and partners, and maintaining the house. It shows how their lives are shaped by domestic responsibilities and challenges the ways in which their work is neither recognized nor valued. Arguing that the work they do is socially necessary and central to the economy, it calls for a transformation of current social and economic relations.
To Live and Dine in Dixie
Author: Angela Jill CooleyPublisher: University of Georgia Press
ISBN: 0820347582
Category : Cooking
Languages : en
Pages : 222
Book Description
This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Significant legal changes later supported the unprecedented progress of the Civil Rights Act of 1964.
History of the Health Foods Movement Worldwide (1875-2021)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436450
Category : Reference
Languages : en
Pages : 894
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 205 photographs and illustrations - many color. Free of charge in digital PDF format.
The Old Stone Church
Author: Arthur Clyde LudlowHuman Nutrition Research
Author: Gary R. BeecherPublisher:
ISBN:
Category : Medical
Languages : en
Pages : 328
Book Description
The Boise Project
Author: William Joe SimondsPublisher:
ISBN:
Category : Anderson Ranch Dam (Idaho)
Languages : en
Pages : 72
Book Description
Holy Smoke
Author: John Shelton ReedPublisher: Univ of North Carolina Press
ISBN: 0807889717
Category : Cooking
Languages : en
Pages : 327
Book Description
North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Authoritative, spirited, and opinionated (in the best way), Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. Three barbecue devotees, John Shelton Reed, Dale Volberg Reed, and William McKinney, trace the origins of North Carolina 'cue and the emergence of the heated rivalry between Eastern and Piedmont styles. They provide detailed instructions for cooking barbecue at home, along with recipes for the traditional array of side dishes that should accompany it. The final section of the book presents some of the people who cook barbecue for a living, recording firsthand what experts say about the past and future of North Carolina barbecue. Filled with historic and contemporary photographs showing centuries of North Carolina's "barbeculture," as the authors call it, Holy Smoke is one of a kind, offering a comprehensive exploration of the Tar Heel barbecue tradition.
History of Early, Small and Other U.S. Soybean Crushers
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436272
Category : Business & Economics
Languages : en
Pages : 944
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 115 photographs and illustrations - many color. Free of charge in digital PDF format.
Author: