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Author: Gary Paul Nabhan
Publisher:
ISBN:
Category : Agrobiodiversity conservation
Languages : en
Pages : 96
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Book Description
Presents the stories of twenty American foods that have become endangered due to modern agricultural practices, including Iriquois white corn, white abalone, moon and stars watermelon, Seminole pumpkin, and more. Also includes a 33-page "redlist" of endangered foods
Author: Gary Paul Nabhan
Publisher:
ISBN:
Category : Agrobiodiversity conservation
Languages : en
Pages : 96
Get Book
Book Description
Presents the stories of twenty American foods that have become endangered due to modern agricultural practices, including Iriquois white corn, white abalone, moon and stars watermelon, Seminole pumpkin, and more. Also includes a 33-page "redlist" of endangered foods
Author: Gary Paul Nabhan
Publisher: Chelsea Green Publishing
ISBN: 1933392894
Category : Cooking
Languages : en
Pages : 593
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Book Description
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
Author: Gary Paul Nabhan
Publisher: Oregon State University Press
ISBN:
Category : Nature
Languages : en
Pages : 80
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Book Description
A reference guide and historical inventory of species describes a host of regional plants and species of the Pacific Northwest, some at risk and others recovering, and includes a resource guide listing nurseries and seed companies serving the region.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603580174
Category : Health & Fitness
Languages : en
Pages : 402
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Book Description
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that. In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz (Sandor Katz's Fermentation Journeys, The Art of Fermentation, and Wild Fermentation) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way many Americans think about food. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.
Author: Arlene B. Hirschfelder
Publisher: Scarecrow Press
ISBN: 0810877090
Category : History
Languages : en
Pages : 585
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Book Description
Communicates information about the histories, contemporary presence, and various other facts of the Native peoples of the United States. From publisher description.
Author: Michelle Moon
Publisher: Rowman & Littlefield
ISBN: 1442257229
Category : Business & Economics
Languages : en
Pages : 221
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Book Description
Food is such a friendly topic that it’s often thought of as a “hook” for engaging visitors – a familiar way into other topics, or a sensory element to round out a living history interpretation. But it’s more than just a hook – it’s a topic all its own, with its own history and its own uncertain future, deserving of a central place in historic interpretation. With audiences more interested in food than ever before, and new research in food studies bringing interdisciplinary approaches to this complicated but compelling subject, museums and historic sites have an opportunity to draw new audiences and infuse new meaning into their food presentations. You’ll find: A comprehensive, thematic framework of key concepts that will help you contextualize food history interpretations; A concise, evaluative review of the historiography of food interpretation; Case studies featuring the expression of these themes in the real world of museum interpretation; and Best practices for interpreting food. Interpreting Food offers a framework for understanding the big ideas in food history, suggesting best practices for linking objects, exhibits and demonstrations with the larger story of change in food production and consumption over the past two centuries – a story in which your visitors can see themselves, and explore their own relationships to food. This book can help you develop food interpretation with depth and significance, making relevant connections to contemporary issues and visitor interests.
Author: Gary Paul Nabhan
Publisher: University of Arizona Press
ISBN: 0816532745
Category : Nature
Languages : en
Pages : 329
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Book Description
"The book centers on a call to define/redefine the field of ethnobiology and the need for doing so. It points a major way forward for ethnobiology: toward engagement with people and communities that are saving ecosystems and lifestyles through reviving traditional agricultural items and techniques, and integrating them into the contemporary world"--Provided by publisher.
![American Indian Culture [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/8EPPEAAAQBAJ?fife=w80-h100)
Author: Bruce E. Johansen
Publisher: Bloomsbury Publishing USA
ISBN: 1440828741
Category : Social Science
Languages : en
Pages : 803
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Book Description
This invaluable resource provides a comprehensive historical and demographic overview of American Indians along with more than 100 cross-referenced entries on American Indian culture, exploring everything from arts, literature, music, and dance to food, family, housing, and spirituality. American Indian Culture: From Counting Coup to Wampum is organized by cultural form (Arts; Family, Education, and Community; Food; Language and Literature; Media and Popular Culture; Music and Dance; Spirituality; and Transportation and Housing). Examples of topics covered include icons of Native culture, such as pow wows, Indian dancing, and tipi dwellings; Native art forms such as pottery, rock art, sandpainting, silverwork, tattooing, and totem poles; foods such as corn, frybread, and wild rice; and Native Americans in popular culture. The extensive introductory section, breadth of topics, accessibly written text, and range of perspectives from the many contributors make this work a must-have resource for high school and undergraduate audiences.
Author: Jennifer A. Jordan
Publisher: University of Chicago Press
ISBN: 022622810X
Category : Cooking
Languages : en
Pages : 346
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Book Description
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.
Author: Enrique Salm—n
Publisher: University of Arizona Press
ISBN: 0816530114
Category : Cooking
Languages : en
Pages : 185
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Book Description
Examines historical and cultural knowledge of traditional Indigenous foodways that are rooted in an understanding of environmental stewardship.
