Author: Carey Dunlap MillerPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 554
Book Description
The Manufacture of Poi from Taro in Hawaii
Author: Carey Dunlap MillerPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 554
Book Description
The Manufacture of Poi from Taro in Hawaii
Author: Oscar Nelson AllenPublisher: Forgotten Books
ISBN: 9781390893366
Category :
Languages : en
Pages : 44
Book Description
Excerpt from The Manufacture of Poi From Taro in Hawaii: With Special Emphasis Upon Its Fermentation The colocasias or taros are generally considered to be the most important group of the edible aroids. The plant is common in various tropical regions, approximately 300 distinct varieties being known according to Barrett A botanical description of the plant and a summary of the conditions under which it thrives best will not be considered here. The interested reader is referred to the works of Higgins (21) and Sedgwick (37) on these subjects. When or how the taro came to Hawaii is not known. In View of its distinct place in the lives of the Polynesian races there is reason to believe that taro was carried by them to, various South Sea Islands, whence it rapidly spread to other tropical islands, including Hawan. Brown (12) states that the taro was introduced into the Marquesas Islands from Hawaii by Tueni, a Hawaiian who came ashore in the valley of Hakaui (marquesas) from a burning ship bringing the Hawaiian taro with him. The dasheen is probably the best known of the taros in temperate regions. It has recently attracted attention in the southeastern United States as a possible substitute for the com mon potato. The term dasheen is thought by Young (47) to have been derived from the expression dc Chine, thus signifying that this particular variety came from China. Barrett (5) recognizes as the only difference between taro and dasheen the presence of small tuberous outgrowths on the corms of the latter. Apparently there is little difference between the true taro and the dasheen, and in this bulletin the terms dasheen and taro are used synonomously. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
The Manufacture of Poi From Taro in Hawaii
Author: O N (Oscar Nelson) 1905-1976 AllenPublisher: Hassell Street Press
ISBN: 9781014839428
Category :
Languages : en
Pages : 38
Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Manufacture of Poi from Taro in Hawaii
Author: Oscar Nelson AllenPublisher:
ISBN:
Category : Poi
Languages : en
Pages : 32
Book Description
Mango Culture in Hawaii
Author: Hawaii Agricultural Experiment StationPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 804
Book Description
Bulletin - University of Hawaii, Agricultural Experiment Station
Author: Hawaii Agricultural Experiment StationPublisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 634
Book Description
Miscellaneous Publication
Author: Peat Land in the Pacific Coast States in Relation to Land and Water Resources
Author: Alfred Paul Dachnowski-StokesPublisher:
ISBN:
Category : Peatlands
Languages : en
Pages : 924
Book Description
List of Publications of the United States Department of Agriculture from January, 1931, to December, 1935, Inclusive
Author: Mabel Hunt DoylePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 72
Book Description
The Art of Fermentation
Author: Sandor Ellix KatzPublisher: Chelsea Green Publishing
ISBN: 1603583645
Category : Cooking
Languages : en
Pages : 562
Book Description
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.