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Author: Florida. Bureau of Historic Sites and Properties
Publisher:
ISBN:
Category : Excavations (Archaeology)
Languages : en
Pages : 128
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Book Description
Author: Florida. Bureau of Historic Sites and Properties
Publisher:
ISBN:
Category : Excavations (Archaeology)
Languages : en
Pages : 128
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Book Description
Author: Eleanor O'Donnell
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 16
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Book Description
Author: United States. National Park Service. Interagency Resources Division
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 142
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Book Description
Author: Bruce J. Noble
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 40
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Book Description
Author: Beth Grosvenor Boland
Publisher:
ISBN:
Category : Buildings
Languages : en
Pages : 32
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Book Description
Author: David L. Ames
Publisher:
ISBN:
Category : Architecture, Domestic
Languages : en
Pages : 148
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Book Description
Author:
Publisher:
ISBN:
Category : Architecture
Languages : en
Pages : 116
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Book Description
Author: Kay D. Weeks
Publisher: National Park Service Division of Publications
ISBN:
Category : Architecture
Languages : en
Pages : 202
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Book Description
Provides guidance to historic building owners and building managers, preservation consultants, architects, contractors, and project reviewers prior to treatment of historic buildings.
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: Keith Egloff
Publisher: University of Virginia Press
ISBN: 9780813925486
Category : History
Languages : en
Pages : 116
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Book Description
Incorporating recent events in the Native American community as well as additional information gleaned from publications and public resources, this newly redesigned and updated second edition of First People brings back to the fore this concise and highly readable narrative. Full of stories that represent the full diversity of Virginia's Indians, past and present, this popular book remains the essential introduction to the history of Virginia Indians from the earlier times to the present day.
