The 1910 Trip of the H.M.M.B.A. to California and the Pacific Coast PDF Download

Author: George Wharton James
Publisher:
ISBN:
Category : California
Languages : en
Pages : 396

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Author: Alissandra Dramov
Publisher: Author House
ISBN: 149182414X
Category : History
Languages : en
Pages : 321

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Carmel-by-the-Sea, The Early Years (1903-1913) describes the establishment of Carmel-by-the-Sea, California, along with an overview of the history of the Carmel Mission and the Monterey Peninsula. The book's emphasis is on the development of Carmel as a Bohemian artists' and writers' colony at the start of the 20th century. The town's first decade of existence is described: the businesses and services offered, and the residential architecture. There are biographies of the well-known Bohemian artists, writers, poets, builders, and other notable residents and visitors in the early 1900's. This original group of settlers, the majority of whom came from Northern California's Bay Area, were distinctive individuals, who were drawn to the coastal village by its scenic beauty and the inspiration it provided for their intellectual pursuits. They set the tone that made Carmel-by-the-Sea a Bohemian enclave on the West Coast, and distinguished it as a unique place. These early residents and visitors left a significant and lasting impact on the future of the seaside town, which in turn attracted other creative talents to the area, through the years and still to this day. Carmel-by-the-Sea, The Early Years (1903-1913), preserves the literary, artistic, cultural, and architectural heritage of Carmel and the Monterey Peninsula region.

Author: Joseph R. Haynes
Publisher: Univ of South Carolina Press
ISBN: 1643363921
Category : Cooking
Languages : en
Pages : 302

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An award-winning barbecue cook boldly asserts that southern barbecuing is a unique American tradition that was not imported. The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.

Author: California State Library
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 1186

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Vols. for 1971- include annual reports and statistical summaries.

Author: Southwest Museum (Los Angeles, Calif.)
Publisher:
ISBN:
Category : Arizona
Languages : en
Pages : 460

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"This constitutes the third edition of the original catalogue issued by Dr. Munk in 1900 and 1908. The first contained a few hundred volumes, the second about 1000; the present includes several thousand items, and is accompanied by a subject index"--Foreword, page 11.

Author:
Publisher:
ISBN:
Category : California
Languages : en
Pages : 722

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Author: Joseph R Haynes
Publisher: Arcadia Publishing
ISBN: 1439657874
Category : Cooking
Languages : en
Pages : 281

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The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage. With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.

Author: Library of Congress
Publisher:
ISBN:
Category : History
Languages : en
Pages : 1322

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Author: California Historical Society
Publisher:
ISBN:
Category : California
Languages : en
Pages : 436

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Author: University of California, Los Angeles. Library
Publisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 1034

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