A Primer For Daily Life PDF Download

Author: Susan Willis
Publisher: Routledge
ISBN: 1134965559
Category : Art
Languages : en
Pages : 163

View

Book Description
First published in 1991. Routledge is an imprint of Taylor & Francis, an informa company.

Author: Helene Siegel
Publisher:
ISBN: 9780843128956
Category : Juvenile Nonfiction
Languages : en
Pages : 64

View

Book Description
A party-planner featuring a variety of activities and recipes.

Author:
Publisher:
ISBN:
Category : Children's clothing industry
Languages : en
Pages : 566

View

Book Description

Author: M. F. K. Fisher
Publisher: Macmillan
ISBN: 9780865473362
Category : Cooking
Languages : en
Pages : 222

View

Book Description
First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.

Author: Sandy Whiteley
Publisher:
ISBN: 9780838933671
Category : Language Arts & Disciplines
Languages : en
Pages : 188

View

Book Description

Author: Deborah Madison
Publisher: Broadway
ISBN: 9780767927475
Category : Vegetarian cooking
Languages : en
Pages : 0

View

Book Description
Recipes to make many vegetarian dishes.

Author: Anthony Bourdain
Publisher: Bloomsbury Publishing USA
ISBN: 158234180X
Category : Cooking
Languages : en
Pages : 312

View

Book Description
Provides a collection of French bistro style recipes, including lobster bisque, coq au vin, and a warm potato and goat cheese tart.

Author: Michael Gitter
Publisher: Andrews McMeel Publishing
ISBN: 9780740751325
Category : Antiques & Collectibles
Languages : en
Pages : 104

View

Book Description
Nosetalgia is the first and only book of its kind in the world. And it literally stinks! It has 14 nostalgic scratch-and-sniff spots to take you back.In the hyper-protective, safety-conscious world we live in, we can consider it a badge of honor that as kids we breathed in the deliciously noxious smells of damp mimeograph paper, model airplane glue, Wite-Out, rubber cement, Magic Markers, and Superelastic Bubble Plastic and lived to tell about it. Very few things transport you in time like your sense of smell. It is the oldest, most primal sense and the one most tied to memory. And while we can identify over 10,000 individual smells, it is still the most underappreciated of all our senses. The authors of Nosetalgia: The Smells That Take You Back present a way to help release stored and oft-forgotten childhood memories. This unique book features 96 pages of vibrant, full-color photos of a wide variety of items from the '50s, '60s, '70s, and '80s, from Lip Smackers to Odorama memorabilia. To complete the experience, there are 14 scratch-and-sniff scent spots, from menthol (recalling Vick's VapoRub) to coconut (Coppertone suntan lotion and the smell of piña coladas) and a variety of bubblegums, perfumes, and colognes to help trigger smell memories for the reader. It is a scratch-and-sniff book for grownups who want to relive the glory days of their childhoods. People the world over continue to ride the wave of nostalgia that has swept the entire globe. Nosetalgia will be a coffee-table must-have. It is something people will flip through again and again and will tell their friends about.

Author: Carol Fisher
Publisher: University of Missouri Press
ISBN: 0826266347
Category : Cooking
Languages : en
Pages : 234

View

Book Description
"A revealing look at the history of Missouri cookbooks from the 1800s to today. From Julia Clark's simple frontier recipes to Irma Rombauer's encyclopedic Joy of Cooking to Missouri producers' online recipe collections, the Fishers show how cookbooks provide history lessons, document changing food ways, and demonstrate the cultural diversity of the state"--Provided by publisher.

Author: Roger Horowitz
Publisher: JHU Press
ISBN: 9780801882401
Category : History
Languages : en
Pages : 200

View

Book Description
How did meat become such a popular food among Americans? And why did the popularity of some types of meat increase or decrease? Putting Meat on the American Table explains how America became a meat-eating nation - from the colonial period to the present. It examines the relationships between consumer preference and meat processing - looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat - sometimes for the worse, sometimes for the better. He draws on detailed consumption surveys that shed new light on America's eating preferences - especially differences associated with income, rural versus urban areas, and race and ethnicity. Engagingly written, richly illustrated, and abundant with first-hand accounts and quotes from period sources, Putting Meat on the American Table will captivate general readers and interest all students of the history of food, technology, business, and American culture.