The Cultivation and Use of the Onion Family in the Colonial Chesapeake Region PDF Download

Author: Elizabeth Brown Pryor
Publisher:
ISBN:
Category : Onions
Languages : en
Pages : 64

View

Book Description

Author: Charles Leach
Publisher:
ISBN:
Category : National Colonial Farm (Accokeek, Md.)
Languages : en
Pages : 48

View

Book Description

Author: Elizabeth Brown Pryor
Publisher:
ISBN:
Category : Forage plants
Languages : en
Pages : 100

View

Book Description

Author: Charles Leach
Publisher:
ISBN:
Category : Root crops
Languages : en
Pages : 66

View

Book Description

Author: Charles Leach
Publisher:
ISBN:
Category : Legumes
Languages : en
Pages : 64

View

Book Description

Author: Charles Leach
Publisher:
ISBN:
Category : Fiber plants
Languages : en
Pages : 60

View

Book Description

Author: Charles Leach
Publisher:
ISBN:
Category : National Colonial Farm (Accokeek, Md.)
Languages : en
Pages : 44

View

Book Description

Author: Elizabeth Brown Pryor
Publisher:
ISBN:
Category : Honey
Languages : en
Pages : 62

View

Book Description

Author: David Hackett Fischer
Publisher: Oxford University Press
ISBN: 019974369X
Category : History
Languages : en
Pages : 981

View

Book Description
This fascinating book is the first volume in a projected cultural history of the United States, from the earliest English settlements to our own time. It is a history of American folkways as they have changed through time, and it argues a thesis about the importance for the United States of having been British in its cultural origins. While most people in the United States today have no British ancestors, they have assimilated regional cultures which were created by British colonists, even while preserving ethnic identities at the same time. In this sense, nearly all Americans are "Albion's Seed," no matter what their ethnicity may be. The concluding section of this remarkable book explores the ways that regional cultures have continued to dominate national politics from 1789 to 1988, and still help to shape attitudes toward education, government, gender, and violence, on which differences between American regions are greater than between European nations.

Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 504

View

Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts