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Author: William Frederick Doolittle Publisher: Legare Street Press ISBN: 9781016855594 Category : Languages : en Pages : 0
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. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: William Frederick Doolittle Publisher: Legare Street Press ISBN: 9781016855594 Category : Languages : en Pages : 0
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. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: John Egerton Publisher: Knopf ISBN: 0307834565 Category : Cooking Languages : en Pages : 599
Book Description
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
Author: Maureen Breitenberg Publisher: DIANE Publishing ISBN: 9781568064819 Category : Business & Economics Languages : en Pages : 450
Book Description
Provides informaton on 338 national, regional and international organizations which participate in standards-related activities: standardization, certification, laboratory accreditation, or other standards-related activities. Describes their work in these areas, the scope of each organization, national affiliations of members, U.S. participants, restrictions on membership, as well as availability of any standards in English. A growing number of European organizations have become active in standards efforts.
Author: Jarrett Rudy Publisher: McGill-Queen's Press - MQUP ISBN: 0773572953 Category : Social Science Languages : en Pages : 247
Book Description
In the late Victorian era, smoking was a male habit and tobacco was consumed mostly in pipes and cigars. By the mid-twentieth century, advertising and movies had not only made it acceptable for women to smoke but smoking had become a potent symbol of their emancipation. From mass cigarette production in 1888 to the first studies linking cigarettes to lung cancer in 1950, The Freedom to Smoke explores gender and other key issues related to smoking in Montreal, including the arrival of "big tobacco," first attempts to ban the cigarette, wartime tobacco funds, French Canadian smoking habits, rituals of manliness, and the growing respectability of women smokers - none of which have been examined by historians. Jarrett Rudy argues that while people smoked for highly personal reasons, their smoking rituals were embedded in social relations and shaped by dominant norms of taste and etiquette. The Freedom to Smoke examines the role of the tobacco industry, health experts, churches, farmers, newspapers, the military, the state, and smokers themselves. A pioneering city-based study, it weaves Western understandings of respectable smoking through Montreal's diverse social and cultural fabric. Rudy argues that etiquette gave smoking a political role, reflecting and serving to legitimize beliefs about inclusion, exclusion, and hierarchy that were at the core of a transforming liberal order.
Author: R. W. Dunfield Publisher: Fisheries and Oceans, Scientific Information and Publications Branch ISBN: Category : Nature Languages : en Pages : 208
Book Description
The Atlantic salmon (Salmo salar) has occupied a salient position in the history of eastern North America for at least the past 1000 years. Initially the species occupied a prominant niche in the prolific web of life that existed throughout its former occurrence area; millions of pounds of salmon were produced annually from the freshwater streams between New York and Ungava - a resource that was a principal food source for the Amerindian cultures which shared its range. In a chronological and cumulative way, the salmon became an increasingly important factor in both the domestic and commercial life of the developing colonies; it provided a recreational outlet for the sportsman, and evolved as a principal object of intellectual and scientific investigation. The documented specifics of the salmon's history, however, are largely comprised of repetitive instances of overexploitation, careless destruction of stocks and their environment, and ineffectual conservation actions. Despite the species' former importance, its more recent history is one of declining presence, and its destiny appears to be extinction. By documenting this story of discovery, exploitation, and decline, the urgent need for the employment of sound resource management practices to preserve the salmon is emphasized. Appendix A: Historical methods of packing salmon.
Author: William Frederick Doolittle
Author: William Frederick Doolittle
Author: United States
Author: United States Commission on Civil Rights
Author: Edward Hooker
Author: United States. Office of Price Stabilization
Author: John Egerton
Author: Maureen Breitenberg
Author: Jarrett Rudy
Author: R. W. Dunfield
Author: