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Author: Elizabeth Ellicott Lea
Publisher: University of Pennsylvania Press
ISBN: 1512819255
Category : History
Languages : en
Pages : 400
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Book Description
One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.
Author: Elizabeth Ellicott Lea
Publisher: University of Pennsylvania Press
ISBN: 1512819255
Category : History
Languages : en
Pages : 400
Get Book Here
Book Description
One of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.
Author: College Woman's Cook Book Association
Publisher: Legare Street Press
ISBN: 9781018163284
Category : Business & Economics
Languages : en
Pages : 0
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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: H. J Clayton
Publisher: BoD – Books on Demand
ISBN: 3385307627
Category : Fiction
Languages : en
Pages : 98
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Book Description
Reprint of the original, first published in 1883.
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 480
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Book Description
Author: Wanda E. Brunstetter
Publisher: Barbour Publishing
ISBN: 1683229681
Category : Fiction
Languages : en
Pages : 388
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Book Description
A Woman of Courage Makes an Epic Journey Take a three-thousand mile journey with Amanda Pearson as she leaves the disgrace of a broken engagement and joins the work at a Quaker mission in the western wilds. The trip is fraught with danger, and Amanda is near death before reaching her destination. Among those she meets are an Indian woman who becomes her first convert and a half-Indian trapper who seems to be her biggest critic. But love follows her into the wilderness and will determine the course of her future. You are sure to enjoy this historical romance adventure from New York Times bestselling author Wanda E. Brunstetter. Included is the newly-written sequel, Woman of Hope, with Little Fawn’s story.Raised as an orphan by a loving white couple, Little Fawn always felt something was missing from her life. She longs to take the news of Jesus to the Nez Perce Indians, but despite being a missionary herself, Little Fawn’s mother forbids it. Will White Wolf, her intended, support Little Fawn’s decision when she abruptly follows the tribe’s migration onto the Plains?
Author: Elizabeth E. Lea
Publisher: Applewood Books
ISBN: 1429012358
Category : Cooking
Languages : en
Pages : 318
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Book Description
Elizabeth Lea's 1859 work aimed to help young housekeepers with the necessary practical information needed to fulfill everyday household duties
Author: David Hackett Fischer
Publisher: Oxford University Press
ISBN: 019974369X
Category : History
Languages : en
Pages : 981
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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: Richard Pillsbury
Publisher: Routledge
ISBN: 0429967217
Category : Social Science
Languages : en
Pages : 273
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Book Description
“Reading Richard Pillsbury’s remarkable No Foreign Food, like the grand opening of a new restaurant in one’s neighborhood, is an exciting and pleasurable event. He engagingly chronicles the amazing diversity of America’s food ways that are so central to our history and culture, but he also tells us why our eating habits are much more than mere gastronomic experiences.” Karl Raitz UNIVERSITY OF KENTUCKY “No Foreign Food is the only serious up-to-date treatment of American food habits that I know—a subject unaccountably neglected by most students of the American scene. In Pillsbury’s skillful hands, American food habits become more than just a set of cranky likes and dislikes, but instead a mirror to America’s larger culture. ... It is an indispensable book for any serious student of the American scene.” Pierce Lewis PENNSYLVANIA STATE UNIVERSITY No Foreign Food explores the evolution and transformation of the American diet from colonial times to the present. How and why did our bland colonial diet evolve into today’s restless melange of exotic foods? Why are Hoppin’ John, lutefisk, and scrapple, once so important, seldom eaten today? How has the restaurant shaped our daily menus? These and hundreds of other questions are addressed in this examination of the changing American diet.
![Food, Feasts, and Faith [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/CanOEAAAQBAJ?fife=w80-h100)
Author: Paul Fieldhouse
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 676
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Book Description
An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts.
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
