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Author: St Mark's Lutheran Church (Canajohar
Publisher:
ISBN: 9781021677709
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author: St Mark's Lutheran Church (Canajohar
Publisher:
ISBN: 9781021677709
Category : Cooking
Languages : en
Pages : 0
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Book Description
Author:
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 120
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Book Description
Author:
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 300
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Book Description
Author: Canajoharie (N.Y.). St. Mark's Lutheran church. Ladies' society. [from old catalog]
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 89
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Book Description
Author: St. Mark's Lutheran Church (Canajoharie
Publisher: Nabu Press
ISBN: 9781295390748
Category :
Languages : en
Pages : 116
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Book Description
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author: St. Mark's Lutheran Church
Publisher: Forgotten Books
ISBN: 9781333574642
Category : Cooking
Languages : en
Pages : 110
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Book Description
Excerpt from Mohawk Valley Cook Book: Compiled by the Ladies' Society of St. Mark's Lutheran Church, Canajoharie, N. Y., 1889 A half-cup of rice is sufficient for from three to four quarts of soup. It should be well washed, and boiled in the broth for at least half an an hour; the same quantity Of sago is needed, but will boil in half the time. If herbs are used for avoring, they should be tied in small bunches if fresh, or in a small piece Of soft cloth if dried. If not wanted for immediate use, the soup or stock will keep for several days, if set away in a very cool place. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Author: Trieste Publishing Pty Limited
Publisher:
ISBN: 9780649450459
Category : Cooking
Languages : en
Pages : 118
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Book Description
Author: Church St. Mark's Lutheran
Publisher:
ISBN: 9780259714767
Category :
Languages : en
Pages :
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Book Description
Author: Donovan Conley
Publisher: Albma Rhetoric Cult & Soc Crit
ISBN: 0817359834
Category : Cooking
Languages : en
Pages : 172
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Book Description
The rhetoric of contemporary food production and consumption with a focus on social boundaries The rhetoric of food is more than just words about food, and food is more than just edible matter. Cookery:Food Rhetorics and Social Production explores how food mediates both rhetorical influence and material life through the overlapping concepts of invention and production. The classical canon of rhetorical invention entails the process of discovering one's persuasive appeals, whereas the contemporary landscape of agricultural production touches virtually everyone on the planet. Together, rhetoric and food shape the boundaries of shared living. The essays in this volume probe the many ways that food informs contemporary social life through its mediation of bodies--human and extra-human alike--in the forms of intoxication, addiction, estrangement, identification, repulsion, and eroticism. Our bodies, in turn, shape the boundaries of food through research, technology, cultural trends, and, of course, by talking about it. Each chapter explores food's persuasive nature through a unique prism that includes intoxication, dirt, "food porn," strange foods, and political "invisibility." In each case readers gain new insights about the relations between rhetorical influence and embodied practice through food. As a whole Cookery articulates new ways of viewing food's powers of persuasion, as well as the inherent role of persuasion in agricultural production. The purpose of Cookery, then, is to demonstrate the deep rhetoricity of our modern industrial food system through critical examinations of concepts, practices, and tendencies endemic to this system. Food has become an essential topic for discussions concerned with the larger social dynamics of production, distribution, access, reception, consumption, influence, and the fraught question of choice. These questions about food and rhetoric are equally questions about the assumptions, values, and practices of contemporary public life.
Author: W.M. Reid
Publisher: Рипол Классик
ISBN: 5877670212
Category : History
Languages : en
Pages : 473
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Book Description
