The British National Bibliography PDF Download
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Author: Arthur James Wells
Publisher:
ISBN:
Category : Bibliography, National
Languages : en
Pages : 1922
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Book Description
Author: Arthur James Wells
Publisher:
ISBN:
Category : Bibliography, National
Languages : en
Pages : 1922
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Book Description
Author: Michigan State Library
Publisher:
ISBN:
Category :
Languages : en
Pages : 420
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Book Description
Author:
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 476
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Book Description
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Chicago Public Library
Publisher:
ISBN:
Category : Classified catalogs
Languages : en
Pages : 718
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Book Description
Author:
Publisher:
ISBN:
Category : Out-of-print books
Languages : en
Pages : 1078
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Book Description
Author:
Publisher:
ISBN:
Category : Nurses
Languages : en
Pages : 414
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Book Description
A monthly magazine of practical nursing, devoted to the improvement and development of the graduate nurse.
Author: Chicago Public Library
Publisher:
ISBN:
Category : Best books
Languages : en
Pages : 152
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Book Description
Author:
Publisher:
ISBN:
Category : Classified catalogs (Dewey decimal)
Languages : en
Pages : 482
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Book Description
Author: John Hoenig
Publisher: Columbia University Press
ISBN: 0231546386
Category : Business & Economics
Languages : en
Pages : 290
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Book Description
Chopped in salads, scooped up in salsa, slathered on pizza and pasta, squeezed onto burgers and fries, and filling aisles with roma, cherry, beefsteak, on-the-vine, and heirloom: where would American food, fast and slow, high and low, be without the tomato? The tomato represents the best and worst of American cuisine: though the plastic-looking corporate tomato is the hallmark of industrial agriculture, the tomato’s history also encompasses farmers’ markets and home gardens. Garden Variety illuminates American culinary culture from 1800 to the present, challenging a simple story of mass-produced homogeneity and demonstrating the persistence of diverse food cultures throughout modern America. John Hoenig explores the path by which, over the last two centuries, the tomato went from a rare seasonal crop to America’s favorite vegetable. He pays particular attention to the noncorporate tomato. During the twentieth century, as food production, processing, and distribution became increasingly centralized, the tomato remained king of the vegetable garden and, in recent years, has become the centerpiece of alternative food cultures. Reading seed catalogs, menus, and cookbooks, and following the efforts of cooks and housewives to find new ways to prepare and preserve tomatoes, Hoenig challenges the extent to which branding, advertising, and marketing dominated twentieth-century American life. He emphasizes the importance of tomatoes to numerous immigrant groups and their influence on the development of American food cultures. Garden Variety highlights the limits on corporations’ ability to shape what we eat, inviting us to rethink the history of our foodways and to take the opportunity to expand the palate of American cuisine.
