Author: Edward EnfieldPublisher:
ISBN:
Category : Corn
Languages : en
Pages : 324
Book Description
Indian Corn
Author: Edward EnfieldIndian Corn
Author: Edward EnfieldIroquois Corn in a Culture-Based Curriculum
Author: Carol CorneliusPublisher: SUNY Press
ISBN: 9780791440278
Category : Education
Languages : en
Pages : 320
Book Description
Provides a framework and an example for studying diverse cultures in a respectful manner, using the thematic focus of corn to examine the Haudenosaunee (Iroquois) culture.
The People's Practical Poultry Book
Author: William M. LewisPublisher:
ISBN:
Category : Poultry
Languages : en
Pages : 242
Book Description
Catalogue. [With] Suppl. catalogue
![Catalogue. [With] Suppl. catalogue PDF](https://books.google.com/books/content/images/frontcover/SDAIAAAAQAAJ?fife=w80-h100)
Author: New Zealand gen. assembly, librPublisher:
ISBN:
Category :
Languages : en
Pages : 498
Book Description
Willard's Practical Dairy Husbandry
Author: Xerxes Addison WillardPublisher:
ISBN:
Category : Dairy products industry
Languages : en
Pages : 578
Book Description
Appletons' Annual Cyclopaedia and Register of Important Events
Author: Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 824
Book Description
The Cultivator & Country Gentleman
Author: Willard's Practical Dairy Husbandry
Author: X. A. WillardPublisher: BoD – Books on Demand
ISBN: 3382198290
Category : Fiction
Languages : en
Pages : 566
Book Description
Reprint of the original, first published in 1872. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
Popped Culture
Author: Andrew F. SmithPublisher: Univ of South Carolina Press
ISBN: 164336281X
Category : Cooking
Languages : en
Pages : 298
Book Description
The history, legends, and cookery of America's favorite snack food Whether in movie theaters or sports arenas, at fairs or theme parks, around campfires or family hearths, Americans consume more popcorn by volume than any other snack. To the world, popcorn seems as American as baseball and apple pie. Within American food lore, popcorn holds a special place, for it was purportedly shared by Native Americans at the first Thanksgiving. In Popped Culture, Andrew F. Smith tests such legends against archaeological, agricultural, culinary, and social findings. While debunking many myths, he discovers a flavorful story of the curious kernel's introduction and ever-increasing consumption in North America. Unlike other culinary fads of the nineteenth century, popcorn has never lost favor with the American public. Smith gauges the reasons for its unflagging popularity: the invention of "wire over the fire" poppers, commercial promotion by shrewd producers, the fascination of children with the kernel's magical "pop," and affordability. To explain popcorn's twentieth-century success, he examines its fortuitous association with new technology—radio, movies, television, microwaves—and recounts the brand-name triumphs of American manufacturers and packagers. His familiarity with the history of the snack allows him to form expectations about popcorn's future in the United States and abroad. Smith concludes his account with more than 160 surprising historical recipes for popcorn cookery, including the intriguing use of the snack in custard, hash, ice cream, omelets, and soup.