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Author: Frances Brannen Vick Publisher: University of North Texas Press ISBN: 1574416189 Category : Social Science Languages : en Pages : 407
Book Description
According to Renaissance woman and Pepper Lady Jean Andrews, although food is eaten as a response to hunger, it is much more than filling one's stomach. It also provides emotional fulfillment. This is borne out by the joy many of us feel as a family when we get in the kitchen and cook together and then share in our labors at the dinner table. Food is comfort, yet it is also political and contested because we often are what we eat--meaning what is available and familiar and allowed. Texas is fortunate in having a bountiful supply of ethnic groups influencing its foodways, and Texas food is the perfect metaphor for the blending of diverse cultures and native resources. Food is a symbol of our success and our communion, and whenever possible, Texans tend to do food in a big way. This latest publication from the Texas Folklore Society contains stories and more than 120 recipes, from long ago and just yesterday, organized by the 10 vegetation regions of the state. Herein you'll find Senator Kay Bailey Hutchinson’s Family Cake, memories of beef jerky and sassafras tea from John Erickson of Hank the Cowdog fame, Sam Houston's barbecue sauce, and stories and recipes from Roy Bedichek, Bob Compton, J. Frank Dobie, Bob Flynn, Jean Flynn, Leon Hale, Elmer Kelton, Gary Lavergne, James Ward Lee, Jane Monday, Joyce Roach, Ellen Temple, Walter Prescott Webb, and Jane Roberts Wood. There is something for the cook as well as for the Texan with a raft of takeaway menus on their refrigerator.
Author: Frances Brannen Vick Publisher: University of North Texas Press ISBN: 1574416189 Category : Social Science Languages : en Pages : 407
Book Description
According to Renaissance woman and Pepper Lady Jean Andrews, although food is eaten as a response to hunger, it is much more than filling one's stomach. It also provides emotional fulfillment. This is borne out by the joy many of us feel as a family when we get in the kitchen and cook together and then share in our labors at the dinner table. Food is comfort, yet it is also political and contested because we often are what we eat--meaning what is available and familiar and allowed. Texas is fortunate in having a bountiful supply of ethnic groups influencing its foodways, and Texas food is the perfect metaphor for the blending of diverse cultures and native resources. Food is a symbol of our success and our communion, and whenever possible, Texans tend to do food in a big way. This latest publication from the Texas Folklore Society contains stories and more than 120 recipes, from long ago and just yesterday, organized by the 10 vegetation regions of the state. Herein you'll find Senator Kay Bailey Hutchinson’s Family Cake, memories of beef jerky and sassafras tea from John Erickson of Hank the Cowdog fame, Sam Houston's barbecue sauce, and stories and recipes from Roy Bedichek, Bob Compton, J. Frank Dobie, Bob Flynn, Jean Flynn, Leon Hale, Elmer Kelton, Gary Lavergne, James Ward Lee, Jane Monday, Joyce Roach, Ellen Temple, Walter Prescott Webb, and Jane Roberts Wood. There is something for the cook as well as for the Texan with a raft of takeaway menus on their refrigerator.
Author: W. C. Jameson Publisher: Texas A&M University Press ISBN: 0875654681 Category : Fiction Languages : en Pages : 289
Book Description
From the Guadalupe Mountains of the Chihuahuan Desert to the Hill Country to the Red River, the vast geographic landscape of Texas has afforded the cultural depth and diversity to inspire its writers. The richness of Texas folklore, history, and traditions has left an unmistakable mark on the art of the region. Both native and transplant Texas writers alike have been keenly shaped by the distinctive aroma of fresh corn tortillas, tales of Mescalero Apaches, and Tejano and ranchera music. Jameson has compiled an assorted collection of fourteen essays by some of the most prominent Texas writers through which he hopes to explore the following questions: “How did they accomplish their goals? Why did they choose the writing life? What influence did the history, lore, and culture of Texas play in their creative process?” While readily citing the “decidedly Texas flavor” in his own fiction, Jameson seeks to uncover the inspirations in other writers from both the expansive and rugged Texas terrain as well as the varied people therein. The fourteen writers who comprise Notes from Texas range from the captivating and often humorous essayist Larry L. King to the beloved historical novelist Elmer Kelton. Other contributors include James Ward Lee, known for his expertise in Texas cuisine and culture, and poet and songwriter Red Steagall. This collection bestows each with a “chance to express what they wished to share about their art and their life as a Texas writer.”
Author: Archie P. McDonald Publisher: Texas A&M University Press ISBN: 1623494621 Category : History Languages : en Pages : 158
Book Description
Historian Archie P. McDonald (1935–2012) retired in 2008 as director of the East Texas Historical Association and editor of the East Texas Historical Journal after thirty-seven years of service. A beloved professor and author of numerous books, he charted the course of the ETHA and served as leader of several organizations. He was an inspiration to countless students, colleagues, and others who share a common appreciation for Lone Star history. Dan K. Utley sat down with McDonald on several occasions to capture and preserve his experiences for posterity. The resulting memoir not only serves to trace McDonald’s life and career but also reveals much about the maturation of a scholarly organization and its journal. McDonald was an evangelist for the study of history who believed in an open tent. This book is an important contribution to the historiography of Texas.
Author: Archie P. McDonald Publisher: E-Heart Press, Incorporated ISBN: 9780935014112 Category : Cooking Languages : en Pages : 258
Book Description
This is a cookbook for all husbands enlisted to cooking duty, and it assumes no prior cooking knowledge beyond knowing how to measure and how to turn on the stove. As Archie P. McDonald irreverently observes, "Uppity Women" are entering the workforce and not necessarily cooking all the meals anymore, so his aim is to "help you learn to feed your kids, yourself, and even your Uppity Woman if you feel charitable". McDonald first provides a glossary of cooking terms for the neophyte kitchen inductee (chopping, for example, is "rendering a defenseless pepper or not-so-defenseless onion into a lot of little slivers or chunks"). He then discusses how to equip the kitchen with proper cooking implements and ingredients (a meat mallet is used to "beat the tar out of round steak"). This is followed by more than one hundred easy-to-follow recipes for beef, chicken, pork, and seafood main courses; vegetables; salads; breads; and desserts.
Author: Archie P. McDonald Publisher: Arcadia Publishing ISBN: 1439639639 Category : Photography Languages : en Pages : 132
Book Description
Nacogdoches derives its name from the Caddo tribe that once lived in central East Texas along Banita and LaNana Creeks. Franciscan father Antonio Jesus de Margil established a mission for the Caddo people there in 1716. In 1779, Antonio Gil YBarbo founded the puebla of Nacogdoches and built the Stone House, or Stone Fort, the towns most enduring symbol of European influence. Nacogdoches served as headquarters for one of three administrative districts in Texas under Mexican authority and played a significant role in the Texas Revolution before stabilizing into a predominately rural and agricultural society. Two notable 20th-century developmentsthe selection of Nacogdoches as the home of Stephen F. Austin State University and the founding of Texas Farm Products, the citys first major industrychanged the community into a regional education, medical, and commercial center.
Author: Kenneth L. Untiedt Publisher: University of North Texas Press ISBN: 1574414712 Category : Biography & Autobiography Languages : en Pages : 366
Book Description
"The Texas Folklore Society has been alive and kicking for over one hundred years now, and I don't really think there's any mystery as to what keeps the organization going strong. The secret to our longevity is simply the constant replenishment of our body of contributors. We are especially fortunate in recent years to have had papers given at our annual meetings by new members--young members, many of whom are college or even high school students. "These presentations are oftentimes given during sessions right alongside some of our oldest members. We've also had long-time members who've been around for years but had never yet given papers; thankfully, they finally took the opportunity to present their research, fulfilling the mission of the TFS: to collect, preserve, and present the lore of Texas and the Southwest. "You'll find in this book some of the best articles from those presentations. The first fruits of our youngest or newest members include Acayla Haile on the folklore of plants. Familiar and well-respected names like J. Rhett Rushing and Kenneth W. Davis discuss folklore about monsters and the classic 'widow's revenge' tale. These works--and the people who produced them--represent the secret behind the history of the Texas Folklore Society, as well as its future."--Kenneth L. Untiedt
Author: Frances Brannen Vick
Author: Frances Brannen Vick
Author: W. C. Jameson
Author: Archie P. McDonald
Author: Archie P. McDonald
Author: Archie P. McDonald
Author: Kenneth L. Untiedt
Author: Rose Arny
Author: 
Author: Stephen H. Goode
Author: Dr. Seuss