Beginnings of Maryland, 1631-1639 PDF Download
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Author: Bernard Christian Steiner
Publisher:
ISBN:
Category : Cities and towns
Languages : en
Pages : 128
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Author: Bernard Christian Steiner
Publisher:
ISBN:
Category : Cities and towns
Languages : en
Pages : 128
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Author: George Boniface Stratemeier
Publisher:
ISBN:
Category : Maryland
Languages : en
Pages : 600
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Author: Daniel Wunderlich Nead
Publisher:
ISBN:
Category : Germans
Languages : en
Pages : 364
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Author: Catholic University of America
Publisher:
ISBN:
Category :
Languages : en
Pages : 602
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Author: Pennsylvania-German Society
Publisher:
ISBN:
Category : Pennsylvania Dutch
Languages : en
Pages : 520
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Author: William Hand Browne
Publisher:
ISBN:
Category : Archives
Languages : en
Pages : 648
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Author: Stanislaus Vincent Henkels
Publisher:
ISBN:
Category : Books
Languages : en
Pages : 398
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Author: Thad W. Tate
Publisher: W. W. Norton & Company
ISBN: 9780393009569
Category : History
Languages : en
Pages : 324
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Book Description
Seventeenth-century Chesapeake involved the area of the colonies of Virginia and Maryland.
Author: Rebecca Sharpless
Publisher: UNC Press Books
ISBN: 1469668378
Category : Cooking
Languages : en
Pages : 344
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Book Description
While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.
Author: Arthur Wallace Calhoun
Publisher:
ISBN:
Category : Families
Languages : en
Pages : 360
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