Author: Joel BarlowPublisher:
ISBN:
Category :
Languages : en
Pages : 66
Book Description
The Hasty-Pudding ... With a Memoir on Maize Or Indian Corn; Compiled by D. J. Browne
Author: Joel BarlowThe Hasty-Pudding ... With a memoir on maize or Indian corn; compiled by D. J. Browne
Author: Joel BarlowCatalogue of the American Books in the Library of the British Museum at Christmas MDCCCLVI.
Author: Henry StevensPublisher: London : C. Whittingham
ISBN:
Category : America
Languages : en
Pages : 766
Book Description
Catalogue of the American books in the library of the British museum at Christmas mdccclvi. [With] Catalogue of the Canadian and other British North American books in the library of the British museum at Christmas mdccclvi [and] Catalogue of the Mexican and other Spanish American & West Indian books in the library of the British museum at Christmas 1856 [and] Catalogue of the American maps in the library of the British museum at Christmas 1856
![Catalogue of the American books in the library of the British museum at Christmas mdccclvi. [With] Catalogue of the Canadian and other British North American books in the library of the British museum at Christmas mdccclvi [and] Catalogue of the Mexican and other Spanish American & West Indian books in the library of the British museum at Christmas 1856 [and] Catalogue of the American maps in the library of the British museum at Christmas 1856 PDF](https://books.google.com/books/content/images/frontcover/PBIIAAAAQAAJ?fife=w80-h100)
Author: Henry StevensCorn & Capitalism
Author: Arturo WarmanPublisher: Univ of North Carolina Press
ISBN: 9780807854372
Category : History
Languages : en
Pages : 294
Book Description
Exploring the history and importance of corn worldwide, Arturo Warman traces its development from a New World food of poor and despised peoples into a commodity that plays a major role in the modern global economy. The book, first published in Mexico i
Southern Provisions
Author: David S. ShieldsPublisher: University of Chicago Press
ISBN: 022614125X
Category : Cooking
Languages : en
Pages : 418
Book Description
A look into the agricultural and culinary history of the American South and the challenges of its reclaiming farming and cooking traditions. Southern food is America’s quintessential cuisine. From creamy grits to simmering pots of beans and greens, we think we know how these classic foods should taste. Yet the southern food we eat today tastes almost nothing like the dishes our ancestors enjoyed, because the varied crops and livestock that originally defined this cuisine have largely disappeared. Now a growing movement of chefs and farmers is seeking to change that by recovering the rich flavor and diversity of southern food. At the center of that movement is historian David S. Shields, who has spent over a decade researching early American agricultural and cooking practices. In Southern Provisions, he reveals how the true ingredients of southern cooking have been all but forgotten and how the lessons of its current restoration and recultivation can be applied to other regional foodways. Shields’s turf is the southern Lowcountry, from the peanut patches of Wilmington, North Carolina to the sugarcane fields of the Georgia Sea Islands and the citrus groves of Amelia Island, Florida. He takes us on a historical excursion to this region, drawing connections among plants, farms, growers, seed brokers, vendors, cooks, and consumers over time. Shields begins by looking at how professional chefs during the nineteenth century set standards of taste that elevated southern cooking to the level of cuisine. He then turns to the role of food markets in creating demand for ingredients and enabling conversation between producers and preparers. Next, his focus shifts to the field, showing how the key ingredients—rice, sugarcane, sorghum, benne, cottonseed, peanuts, and citrus—emerged and went on to play a significant role in commerce and consumption. Shields concludes with a look at the challenges of reclaiming both farming and cooking traditions. From Carolina Gold rice to white flint corn, the ingredients of authentic southern cooking are returning to fields and dinner plates, and with Shields as our guide, we can satisfy our hunger both for the most flavorful regional dishes and their history. Praise for Southern Provisions “People are always asking me what the most important book written about southern food is. You are holding it in your hands.” —Sean Brock, executive chef, Husk “An impassioned history of the relationship between professional cooking, markets and planting in the American South which argues that true regionality is to be found not in dishes, but in ingredients.” —Times Literary Supplement
American Farm Book
Author: Joel BarlowPublisher: Applewood Books
ISBN: 1429014180
Category : Technology & Engineering
Languages : en
Pages : 394
Book Description
Richard Allen's 1850 work is a comprehensive introduction to American agriculture for the practical farmer. This volume is bound together with Joel Barlow's famous agricultural poem "The Hasty-Pudding, a poem in Three Cantos" and with "A Memoir on Maize or Indian Corn," compiled by D.J. Browne."
Author: 
Author: Louis Antoine Godey
Author: