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Author: United States. Department of Agriculture. Library
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 134
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Book Description
Contains the list of accessions to the library, formerly (1894-1909) issued quarterly in its series of "Bulletins."
Author: United States. Department of Agriculture. Library
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 134
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Book Description
Contains the list of accessions to the library, formerly (1894-1909) issued quarterly in its series of "Bulletins."
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 512
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Book Description
Contains the list of accessions to the library, formerly (1894-1909) issued quarterly in its series of "Bulletins."
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1304
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Book Description
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 746
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 864
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Book Description
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 718
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Book Description
Includes entries for maps and atlases.
Author:
Publisher:
ISBN:
Category : Almanacs, American
Languages : en
Pages : 620
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Book Description
Author: Steven Shapin
Publisher: University of Chicago Press
ISBN: 0226832228
Category : Social Science
Languages : en
Pages : 475
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Book Description
What we eat, who we are, and the relationship between the two. Eating and Being is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost. Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 776
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Book Description
Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326
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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
