Author: United States. Congress. Senate. Committee on ClaimsPublisher:
ISBN:
Category :
Languages : en
Pages : 2
Book Description
Charles A. Mayo, T.S. Taylor, and Frank Hickey. June 9, 1926. -- Ordered to be Printed
Author: United States. Congress. Senate. Committee on ClaimsPublisher:
ISBN:
Category :
Languages : en
Pages : 2
Book Description
Monthly Catalogue, United States Public Documents
Author: Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1338
Book Description
Monthly Catalogue, United States Public Documents
Author: United States. Superintendent of DocumentsPublisher:
ISBN:
Category : Government publications
Languages : en
Pages : 1316
Book Description
Monthly Catalog of United States Government Publications
Author: United States. Superintendent of DocumentsPublisher:
ISBN:
Category : Government publications
Languages : en
Pages : 928
Book Description
Army Directory
Author: Inmates of the Idaho Penitentiary 1864-1947
Author: Rachel Sara JohnstonePublisher:
ISBN: 9780931406188
Category : Prisoners
Languages : en
Pages : 398
Book Description
A directory of inmates of the Idaho State Penitentiary, Boise, Idaho, from 1864 to 1947, and a catalog of their files transferred by the Idaho Department of Corrrection to the Idaho State Historical Society's Public Archives and Research Library in 1995.
Maggert V. Hanks
Author: Cuisine and Culture
Author: Linda CivitelloPublisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Guide to United States Naval Administrative Histories of World War II
Author: United States. Department of the Navy. LibraryPublisher:
ISBN:
Category : World War, 1939-1945
Languages : en
Pages : 244
Book Description
Author: