The History of the Hen Fever PDF Download
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Author: Geo. P. Burnham
Publisher: BoD – Books on Demand
ISBN: 3752388234
Category : Fiction
Languages : en
Pages : 193
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Book Description
Reproduction of the original: The History of the Hen Fever by Geo. P. Burnham
Author: Geo. P. Burnham
Publisher: BoD – Books on Demand
ISBN: 3752388234
Category : Fiction
Languages : en
Pages : 193
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Book Description
Reproduction of the original: The History of the Hen Fever by Geo. P. Burnham
Author: George Pickering Burnham
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 338
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Book Description
Author: Emelyn Rude
Publisher: Simon and Schuster
ISBN: 1681771985
Category : Cooking
Languages : en
Pages : 367
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Book Description
From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Author: Mrs. Farren
Publisher:
ISBN:
Category :
Languages : en
Pages : 576
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Book Description
Author: Philip Levy
Publisher: University of Virginia Press
ISBN: 0813949661
Category : Science
Languages : en
Pages : 287
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Book Description
In 2009, the New Yorker declared chickens the "it bird" and heralded "the return of the backyard chicken." This honor occurred as, a host of American cities were changing their laws to allow chickens in residents’ backyards. Philip Levy, a sometime chicken keeper himself, mixes cultural history with husbandry to chronicle the weird and wonderful story of Americans’ urban chickens. From the streets of Brooklyn to council chambers in Albany to the beat of Key West’s Chicken Nuisance Patrol, yard birds are an important and growing part of American city life. Part history, part travelogue, and part reportage, Yard Birds takes the reader on a tour-de-force journey across America, past and present, to profile its urban chickens housed in luxury coops or dying at yearly rituals. What emerges is a compelling picture of city chickens that can both serve as hipster status symbols and guarantee that the families keeping them have at least something to eat. Levy’s smart and entertaining investigation of the contemporary urban chicken craze reveals that poultry flocks were historically an integral part of America’s urban spaces; chickens have simply returned home now, some to very fancy roosts.
Author: Andrew Lawler
Publisher: Simon and Schuster
ISBN: 1476729913
Category : History
Languages : en
Pages : 336
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Book Description
Veteran journalist Andrew Lawler delivers a “fascinating and delightful…globetrotting tour” (Wall Street Journal) with the animal that has been most crucial to the spread of civilization—the chicken. In a masterful combination of historical sleuthing and journalistic adventure, veteran reporter Andrew Lawler “opens a window on civilization, evolution, capitalism, and ethics” (New York) with a fascinating account of the most successful of all cross-species relationships—the partnership between human and chicken. This “splendid book full of obsessive travel and research in history” (Kirkus Reviews) explores how people through the ages embraced the chicken as a messenger of the gods, an all-purpose medicine, an emblem of resurrection, a powerful sex symbol, a gambling aid, a handy research tool, an inspiration for bravery, the epitome of evil, and, of course, the star of the world’s most famous joke. Queen Victoria was obsessed with the chicken. Socrates’s last words embraced it. Charles Darwin and Louis Pasteur used it for scientific breakthroughs. Religious leaders of all stripes have praised it. Now neuroscientists are uncovering signs of a deep intelligence that offers insights into human behavior. Trekking from the jungles of southeast Asia through the Middle East and beyond, Lawler discovers the secrets behind the fowl’s transformation from a shy, wild bird into an animal of astonishing versatility, capable of serving our species’ changing needs more than the horse, cow, or dog. The natural history of the chicken, and its role in entertainment, food history, and food politics, as well as the debate raging over animal welfare, comes to light in this “witty, conversational” (Booklist) volume.
Author: David Scrivener
Publisher: Crowood
ISBN: 1847979718
Category : Technology & Engineering
Languages : en
Pages : 616
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Book Description
Popular Poultry Breeds examines forty mainstream breeds of chickens and bantams divided into thirty-five chapters. Most breeds exist in several plumage colour varieties, and in large and bantam (miniature) size versions, all of which are also included in this comprehensive book. Detailed histories of each breed are given, in many cases including the names of the breeders and where they lived. Also, the special management and selective breeding requirements needed for certain breeds is studied, even if they are not going to be entered into shows. The book includes helpful descriptions of the breeds, and is beautifully illustrated in full colour with over 180 photographs of prize-winning birds and nearly ninety reproductions of exquisite old prints of artist's drawings. This painstakingly researched reference work is aimed at smallholders, hobbyist poultry keepers, serious enthusiasts and those researching chicken breeds.
Author: Lewis Wright
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 698
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Book Description
Author: Karen Marie Moning
Publisher: Dell
ISBN: 0399593683
Category : Fiction
Languages : en
Pages : 466
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Book Description
NEW YORK TIMES BESTSELLER • Immortal Faerie and ancient feuds, secrets and sacrifices—a thrilling new chapter in the bestselling Fever series begins, featuring Dani, Ryodan, and other beloved characters, as they battle to save Dublin from the rising of a terrifying evil determined to enslave the human race. There is no action without consequence. Dani O’Malley was nine years old when the delusional, sadistic Rowena transformed her into a ruthless killer. Years later, Dani is tough and hardened, yet achingly vulnerable and fiercely compassionate, living alone by her own exacting code. Despite the scars on her body, and driven by deeper ones carved into her soul, no one is more committed to protecting Dublin. By day she ensures the safety of those she rescues, by night she hunts evil, dispensing justice swiftly and without mercy, determined to give to those she cares for the peace she has never known. There is no power without price. When the Faerie Queen used the dangerously powerful Song of Making to heal the world from the damage done by the Hoar Frost King, catastrophic magic seeped deep into the earth, giving rise to horrifying, unforeseen consequences—and now deadly enemies plot in the darkness, preparing to enslave the human race and unleash an ancient reign of Hell on Earth. There is no future without sacrifice. With the lethal, immortal Ryodan at her side, armed with the epic Sword of Light, Dani once again battles to save the world, but her past comes back to haunt her with a vengeance, demanding an unspeakable price for the power she needs to save the human race. And no one—not even Ryodan, who would move the very stars for her—can save her this time. Karen Marie Moning’s explosive Fever series continues DARKFEVER • BLOODFEVER • FAEFEVER • DREAMFEVER • SHADOWFEVER • ICED • BURNED • FEVERBORN • FEVERSONG • HIGH VOLTAGE • KINGDOM OF SHADOW AND LIGHT
Author: Andrew F. Smith
Publisher: University of Illinois Press
ISBN: 0252092422
Category : Cooking
Languages : en
Pages : 267
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Book Description
“Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.
