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Author: U. P. Hedrick
Publisher:
ISBN: 9781331922872
Category : Science
Languages : en
Pages : 700
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Book Description
Excerpt from Sturtevant's Notes on Edible Plants Gentlemen. - It gives me peculiar pleasure to transmit to you for publication a manuscript prepared from notes by Dr. E. Lewis Sturtevant, the distinguished first Director of this Station, the publication to be known as "Sturtevant's Notes on Edible Plants." Dr. Sturtevant was one of that group of men who early espoused the cause of agricultural science in the United States, a field in which he became distinguished, his studies in economic botany being one of his notable achievements. When he retired in 1887 as Director of this Station, he left behind him a voluminous manuscript consisting of a compilation of existing knowledge on the edible food plants of the world, a piece of work involving a laborious and extended research in botanical literature. For twenty years this manuscript remained untouched, when Dr. U. P. Hedrick undertook its editing, a difficult and arduous task, well performed, in order that so valuable a collection of knowledge might become available to botanists and to students of food economics. It is especially appropriate that such a volume should be issued at this time. Food problems are becoming more and more acute as the demand for food increasingly overshadows the supply. Primitive peoples depended upon food resources which are now neglected. Other sources of possible human nutrition have doubtless remained untouched, and the time may come when a comprehensive utilization of food plants will be essential to human sustenance. It is believed, therefore, that the information so ably brought together by Dr. Sturtevant cannot fail to become increasingly useful. 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: U. P. Hedrick
Publisher:
ISBN: 9781331922872
Category : Science
Languages : en
Pages : 700
Get Book Here
Book Description
Excerpt from Sturtevant's Notes on Edible Plants Gentlemen. - It gives me peculiar pleasure to transmit to you for publication a manuscript prepared from notes by Dr. E. Lewis Sturtevant, the distinguished first Director of this Station, the publication to be known as "Sturtevant's Notes on Edible Plants." Dr. Sturtevant was one of that group of men who early espoused the cause of agricultural science in the United States, a field in which he became distinguished, his studies in economic botany being one of his notable achievements. When he retired in 1887 as Director of this Station, he left behind him a voluminous manuscript consisting of a compilation of existing knowledge on the edible food plants of the world, a piece of work involving a laborious and extended research in botanical literature. For twenty years this manuscript remained untouched, when Dr. U. P. Hedrick undertook its editing, a difficult and arduous task, well performed, in order that so valuable a collection of knowledge might become available to botanists and to students of food economics. It is especially appropriate that such a volume should be issued at this time. Food problems are becoming more and more acute as the demand for food increasingly overshadows the supply. Primitive peoples depended upon food resources which are now neglected. Other sources of possible human nutrition have doubtless remained untouched, and the time may come when a comprehensive utilization of food plants will be essential to human sustenance. It is believed, therefore, that the information so ably brought together by Dr. Sturtevant cannot fail to become increasingly useful. 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: Bennett Alan Weinberg
Publisher: Routledge
ISBN: 1135958173
Category : History
Languages : en
Pages : 428
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Book Description
Caffeine is the world's most popular drug! Almost all of us start our day with a jolt of caffeine from coffee, tea or cola. And many of us crave chocolate when we're stressed or depressed. Without it we're lethargic, head-achy and miserable. Why? Why do we crave caffeine? How much do we really know about our number one drug of choice? Here is the first natural, cultural, and artistic history of our favorite mood enhancer--how it was discovered, its early uses, and the unexpected parts it has played in medicine, religion, painting, poetry, learning, and love. Weinberg and Bealer tell an intriguing story of a remarkable substance that has figured prominently in the exchanges of trade and intelligence among nations and whose most common sources, coffee, tea, and chocolate, have been both promoted as productive of health and creativity and banned as corrupters of the body and mind or subverters of social order. Some Highlights From the World of Caffeine Balzac's addiction to caffeine drove him to eat coffee, as some schizophrenic patients are observed to do today, and may have killed him Mary Tuke breaks the male monopoly on tea in England in 1725 The ways caffeine functions as a smart pill Goethe's responsibility for the discovery of caffeine Did a mini Ice Age help bring coffee, tea and chocolate to popularity in Europe? What is the mystery of coffee's origin? As good as gold: the stories of how caffeine, in its various forms, was used as cash in China, Africa, Central America and Egypt What does the civet cat have to do with the most costly coffee on earth today? The World of Caffeine is a captivating tale of art and society -- from India to Balzac to cybercafes -- and the ultimate caffeine resource.
Author: Steven Foster
Publisher: Inner Traditions / Bear & Co
ISBN: 9780892813490
Category : Health & Fitness
Languages : en
Pages : 382
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Book Description
Herbal Emissaries is the first collaboration between a Chinese scientist and an American herbalist, blending traditional wisdom from both cultures with scientific verification of the effectiveness of forty-four medicinal plants. The authors supply specific techniques for cultivating these Chinese herbs and flowers in Western gardens and explain their medicinal use.
Author: Clifford Wright
Publisher: Houghton Mifflin Harcourt
ISBN: 1558327754
Category : Cooking
Languages : en
Pages : 417
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Book Description
This is a cook's ABC of vegetables and their use and preparation in Spain, France, Italy, Greece and other European countries. Includes more than 200 recipes. Illustrations.
Author:
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1372
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Book Description
Author: U. P. Hedrick
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 583
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Book Description
"The Grapes of New York" by U. P. Hedrick. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
Author: Annie Proulx
Publisher: Ballantine Books
ISBN: 9780449902271
Category : Gardening
Languages : en
Pages : 212
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Book Description
Author: Eric Toensmeier
Publisher: Chelsea Green Publishing
ISBN: 1931498407
Category : Gardening
Languages : en
Pages : 257
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Book Description
There is a fantastic array of vegetables you can grow in your garden, and not all of them are annuals. In Perennial Vegetables the adventurous gardener will find information, tips, and sound advice on less common edibles that will make any garden a perpetual, low-maintenance source of food. Imagine growing vegetables that require just about the same amount of care as the flowers in your perennial beds and borders--no annual tilling and potting and planting. They thrive and produce abundant and nutritious crops throughout the season. It sounds too good to be true, but in Perennial Vegetables author and plant specialist Eric Toensmeier (Edible Forest Gardens) introduces gardeners to a world of little-known and wholly underappreciated plants. Ranging beyond the usual suspects (asparagus, rhubarb, and artichoke) to include such "minor" crops as ground cherry and ramps (both of which have found their way onto exclusive restaurant menus) and the much sought after, anti-oxidant-rich wolfberry (also known as goji berries), Toensmeier explains how to raise, tend, harvest, and cook with plants that yield great crops and satisfaction. Perennial vegetables are perfect as part of an edible landscape plan or permaculture garden. Profiling more than 100 species, illustrated with dozens of color photographs and illustrations, and filled with valuable growing tips, recipes, and resources, Perennial Vegetables is a groundbreaking and ground-healing book that will open the eyes of gardeners everywhere to the exciting world of edible perennials.
Author:
Publisher:
ISBN:
Category : Academic libraries
Languages : en
Pages : 978
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Book Description
Author: Elena Molokhovets
Publisher: Indiana University Press
ISBN: 9780253212108
Category : Cooking
Languages : en
Pages : 710
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Book Description
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely appealing work that will serve adventurous readers and curious cooks." -Nahum Waxman, Owner, Kitchen Arts & Letters What a joy to be introduced to Russia's Joy of Cooking by way of a scholar as knowledgeable as Joyce Toomre, who tells us what it was like to be a young housewife in the days of Chekhov and Tolstoy, feasting in Butter Week before the Great Fast, making pirogs and kvass, hazel grouse souffle [acute accent over e] and 'Drunken' plums, gathering berries, pickling mushrooms. A rediscovery of pre-Bolshevik times." -Betty H. Fussell, author of I Hear America Cooking First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction that discusses the history of Russian cuisine and summarizes Elena Molokhovets' advice on household management. A treasure trove for culinary historians, serous cooks and cookbook readers, and scholars of Russian history and culture. Indiana-Michigan Series in Russian and East European Studies Alexander Rabinowitc