The Hungarian Texans PDF Download

Author: James Patrick McGuire
Publisher:
ISBN: 9780867010411
Category : History
Languages : en
Pages : 0

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Book Description
Chronicles the 19th and 20th century migration of Hungarians to Texas and their experiences and accomplishments.

Author: Allan O. Kownslar
Publisher: Texas A&M University Press
ISBN: 9781585443529
Category : History
Languages : en
Pages : 222

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Book Description
Discusses the experiences of European immigrants in Texas, and examines their social and cultural contributions to the Lone Star State. Includes illustrations, biographical sketches, recipes, and excerpts from personal letters.

Author: James Patrick McGuire
Publisher:
ISBN:
Category : Social Science
Languages : en
Pages : 336

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Book Description
Chronicles the 19th and 20th century migration of Hungarians to Texas and their experiences and accomplishments.

Author: Kiltz Beáta
Publisher:
ISBN:
Category :
Languages : en
Pages : 93

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Book Description

Author: Hollace Ava Weiner
Publisher: Texas A&M University Press
ISBN: 9781585444946
Category : Biography & Autobiography
Languages : en
Pages : 0

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Book Description
Texas Jews may be only a small proportion of the state's population, but their leaders have often shone as unlikely stars in this Bible Belt state. Grounded in the culture that gave rise to Christianity and thus sharing many of the community's values, rabbis schooled outside the region brought erudition and an exotic individuality to the frontier. Furthermore, a rabbi's prophetic sense of social justice, honed through centuries of Talmudic thought, gave a Hebrew minister moral clout in a vigilante climate. Because Texas synagogues were small, rabbis served entire communities, evolving into public figures recruited for an array of roles. They blessed stock shows and rodeos. They founded hospitals, symphonies, and charities. They broadcast Sunday sermons over the radio. They challenged the Ku Klux Klan and fought for academic freedom and prison reform. Their names are etched on cornerstones and scrawled on state documents. Welcomed as leaders of the Chosen People, rabbis thrived, and many stayed their entire careers. Rabbis who accepted a call to the Lone Star State when it was still on the edge of the frontier often ventured out West as a last resort. Some were freelancers, never ordained. Others came because they had no better pulpit offers. A number had left Europe as rebels, seeking to escape traditional religious practices. These maverick rabbis were drawn to places with little Jewish history or hierarchy -- communities such as Beaumont, Galveston, Fort Worth, Lubbock, El Paso, and Tyler -- where they created their own religious blueprints. This thoroughly researched and engaging volume, covering a time span from the 1870s through the 1920s, tells the lively stories of elevenrabbis, their lives, and their Texas towns, from big cities such as Dallas, Houston, and San Antonio to the remote locales of Hempstead and Brownsville. Sit back and enjoy Texas history through rabbinical eyes.

Author: Sharon Hudgins
Publisher: University of North Texas Press
ISBN: 1574417223
Category : Cooking
Languages : en
Pages : 417

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Book Description
T-Bone Whacks and Caviar Snacks is the first cookbook in America to focus on the foods of the Asian side of Russia. Filled with fascinating food history, cultural insights, and personal stories, it chronicles the culinary adventures of two intrepid Texans who lived, worked, and ate their way around Siberia and the Russian Far East. Featuring 140 traditional and modern recipes, with many illustrations, T-Bone Whacks and Caviar Snacks includes dozens of regional recipes from cooks in Asian Russia, along with recipes for the European and Tex-Mex dishes that the author and her husband cooked on the “Stoves-from-Hell” in their three Russian apartments, for intimate candlelight dinners during the dark Siberian winter and for lavish parties throughout the year. You'll learn how to make fresh seafood dishes from Russia's Far East, pine nut meringues and frozen cranberry cream from Irkutsk, enticing appetizers from the dining car of a Trans-Siberian luxury train, and flaming “Baked Siberia” (the Russian twist on Baked Alaska). And here's the bonus: All of these recipes can be made with ingredients from your local supermarket or your nearest delicatessen.

Author: Kim Stanford
Publisher: University of North Texas Press
ISBN: 1574415786
Category : Cooking
Languages : en
Pages : 289

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Book Description
There are many gluten-free cookbooks on the market, but none like Goodbye Gluten! Roughly one-third of people in the U.S. are either gluten intolerant or have celiac disease, and for these people, eating gluten can make them sick--very sick. The engaging team of Kim Stanford and Bill Backhaus represents both these audiences, and together they have developed over 200 flavorful and tempting recipes for all types of dishes, from appetizers to desserts. Goodbye Gluten is both a cookbook and shopping guide for people who do not want gluten in their diets and are tired of missing out on their favorite foods. In each recipe the authors use everyday brand names that can be found at your local grocery store, which means you no longer have to check labels to decipher if a product is gluten-free. Another appeal of the book is its use of Texas and Tex-Mex flavors to add a kick to what can be bland fare. Goodbye Gluten makes it easy to live the gluten-free lifestyle, because it is not just a diet, but a lifestyle. With 30 color photos of the completed dishes, even the most dedicated bread-lover will want to get into the kitchen and start cooking.

Author: Mary Faulk Koock
Publisher: University of North Texas Press
ISBN: 1574411365
Category : Cooking
Languages : en
Pages : 496

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Book Description
An informal view of dining and entertaining the Texas way.

Author: Simon J Bronner
Publisher: Routledge
ISBN: 1317471954
Category : Business & Economics
Languages : en
Pages : 1469

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Book Description
American folklife is steeped in world cultures, or invented as new culture, always evolving, yet often practiced as it was created many years or even centuries ago. This fascinating encyclopedia explores the rich and varied cultural traditions of folklife in America - from barn raisings to the Internet, tattoos, and Zydeco - through expressions that include ritual, custom, crafts, architecture, food, clothing, and art. Featuring more than 350 A-Z entries, "Encyclopedia of American Folklife" is wide-ranging and inclusive. Entries cover major cities and urban centers; new and established immigrant groups as well as native Americans; American territories, such as Guam and Samoa; major issues, such as education and intellectual property; and expressions of material culture, such as homes, dress, food, and crafts. This encyclopedia covers notable folklife areas as well as general regional categories. It addresses religious groups (reflecting diversity within groups such as the Amish and the Jews), age groups (both old age and youth gangs), and contemporary folk groups (skateboarders and psychobillies) - placing all of them in the vivid tapestry of folklife in America. In addition, this resource offers useful insights on folklife concepts through entries such as "community and group" and "tradition and culture." The set also features complete indexes in each volume, as well as a bibliography for further research.

Author: Carl McQueary
Publisher: Texas A&M University Press
ISBN: 1585442542
Category : History
Languages : en
Pages : 337

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Book Description
You are invited to dine at the Texas Governor’s Mansion, to be the guest of the first ladies and two women governors of the Lone Star State, as they offer (through author Carl McQueary) some of their finest recipes and favorite stories of life in the heart of Austin. The ingredients in Dining at the Governor’s Mansion include one part culinary history and one part social history, along with a generous helping of recipes cooked by Texas first ladies, or (in later years) their personal chefs, from the completion of the Austin mansion in 1856 down to the present. Carl McQueary’s folksy cookbook offers a look at food and its preparation, entertaining at the Mansion, and the challenges the women faced keeping the old home together. It includes brief biographical sketches of the first ladies, who usually orchestrated food service for both family meals and social or political events, and considerable background on the mansion’s infrastructure challenges, interior decoration, landscaping, and restoration. The book also provides an intimate portrait of Texas life during the last century and a half, since the trends in food enjoyed by the governors and their families, especially in their private lives, have been surprisingly similar to those enjoyed by even the humblest of Texas citizens. Most of all, it presents dozens of tasty, appetizing, historic recipes tested by McQueary in his own kitchen and annotated for the contemporary cook. No matter how you slice it up—as Texas history, food history, women’s hisory, or cookbook—Dining at the Governor’s Mansion offers a palate-pleasing smorgasbord for your reading, dining, or gift-giving pleasure.