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Author: Ngugi wa Thiong'o
Publisher: East African Publishers
ISBN: 9789966460073
Category :
Languages : en
Pages : 244
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Book Description
Author: Ngugi wa Thiong'o
Publisher: East African Publishers
ISBN: 9789966460073
Category :
Languages : en
Pages : 244
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Book Description
Author: Catherine Zabinski
Publisher: University of Chicago Press
ISBN: 022655595X
Category : Science
Languages : en
Pages : 255
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Book Description
A biography of a staple grain we often take for granted, exploring how wheat went from wild grass to a world-shaping crop. At breakfast tables and bakeries, we take for granted a grain that has made human civilization possible, a cereal whose humble origins belie its world-shaping power: wheat. Amber Waves tells the story of a group of grass species that first grew in scattered stands in the foothills of the Middle East until our ancestors discovered their value as a source of food. Over thousands of years, we moved their seeds to all but the polar regions of Earth, slowly cultivating what we now know as wheat, and in the process creating a world of cuisines that uses wheat seeds as a staple food. Wheat spread across the globe, but as ecologist Catherine Zabinski shows us, a biography of wheat is not only the story of how plants ensure their own success: from the earliest bread to the most mouthwatering pasta, it is also a story of human ingenuity in producing enough food for ourselves and our communities. Since the first harvest of the ancient grain, we have perfected our farming systems to grow massive quantities of food, producing one of our species’ global mega crops—but at a great cost to ecological systems. And despite our vast capacity to grow food, we face problems with undernourishment both close to home and around the world. Weaving together history, evolution, and ecology, Zabinski’s tale explores much more than the wild roots and rise of a now-ubiquitous grain: it illuminates our complex relationship with our crops, both how we have transformed the plant species we use as food, and how our society—our culture—has changed in response to the need to secure food sources. From the origins of agriculture to gluten sensitivities, from our first selection of the largest seeds from wheat’s wild progenitors to the sequencing of the wheat genome and genetic engineering, Amber Waves sheds new light on how we grow the food that sustains so much human life.
Author: William Crowell Edgar
Publisher: Forgotten Books
ISBN: 9780331080568
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
Excerpt from The Story of a Grain of Wheat The story of a grain of wheat must be at the same time the story of a sack of flour and the story of a loaf of bread, in order to be at all com prehensive, and yet we may not, for lack of space, dwell upon the technical making of flour or the baking of bread. Each of these subjects would require a book in itself, and many books there are, printed in various tongues, which treat of them. Wheat is flour, flour is bread, and bread is food, the chief of all foods; man's constant mainstay and support from time immemorial, the primary object in his struggle for existence. Food for the stomach takes precedence in the long list of man's demands upon the world, and bread has been the cry of the needy since history's beginning. The story of a grain of wheat tells the story of man's long-continued struggle for plenty; the response of nature to her children asking for food; the emergence of mankind from savagery, when, regardless of anything save the pangs of hunger, the first miller plucked the berry from the stalk and, using his teeth for mill-stones, ground grist for a customer who would not be denied - his stomach. 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: Ngugi Wa Thiong'o
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Author: Scott Reynolds Nelson
Publisher: Basic Books
ISBN: 1541646452
Category : History
Languages : en
Pages : 319
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Book Description
An "incredibly timely" global history journeys from the Ukrainian steppe to the American prairie to show how grain built and toppled the world's largest empires (Financial Times). To understand the rise and fall of empires, we must follow the paths traveled by grain—along rivers, between ports, and across seas. In Oceans of Grain, historian Scott Reynolds Nelson reveals how the struggle to dominate these routes transformed the balance of world power. Early in the nineteenth century, imperial Russia fed much of Europe through the booming port of Odessa, on the Black Sea in Ukraine. But following the US Civil War, tons of American wheat began to flood across the Atlantic, and food prices plummeted. This cheap foreign grain spurred the rise of Germany and Italy, the decline of the Habsburgs and the Ottomans, and the European scramble for empire. It was a crucial factor in the outbreak of the First World War and the Russian Revolution. A powerful new interpretation, Oceans of Grain shows that amid the great powers’ rivalries, there was no greater power than control of grain.
Author: Ngugi wa Thiong'o
Publisher: Heinemann
ISBN: 9780435908300
Category : Fiction
Languages : en
Pages : 148
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Book Description
"Two small boys stand on a rubbish heap and look into the future. One boy is excited, he is beginning school; the other, his brother, is an apprentice carpetner. Together, they will serve their country--the teacher and the craftsman. But this is Kenya and times are against them. In the forests, the Mau Mau are waging war against the white government, and two brothers, Njoroge and Kamau, and the rest of their family, need to decide where their loyalties lie. For the practical man, the choice is simple, but for Njoroge, the scholar, the dream of progress through learning is a hard one to give up"--P. [4] of cover.
Author: Roxana Jullapat
Publisher: W. W. Norton & Company
ISBN: 132400357X
Category : Cooking
Languages : en
Pages : 521
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Book Description
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds unexpected chewiness to a bagel, and ground toasted oats enrich doughnuts. Her bakery, Friends & Family, works with dedicated farmers and millers around the country to source and incorporate the eight mother grains in every sweet, bread, or salad on the menu. In her debut cookbook, Roxana shares her greatest hits, over 90 recipes for reinventing your favorite cakes, cookies, pies, breads, and more. Her chocolate chip cookie recipe can be made with any of the eight mother grains, each flour yielding a distinct snap, crunch, or chew. Her mouthwatering buckwheat pancake can reinvent itself with grainier cornmeal. One-bowl recipes such as Barley Pumpkin Bread and Spelt Blueberry Muffins will yield fast rewards, while her Cardamom Buns and Halvah Croissants are expertly laid out to grow a home baker’s skills. Recipes are organized by grain to ensure you get the most out of every purchase. Roxana even includes savory recipes for whole grain salads made with sorghum, Kamut or freekeh, or easy warm dishes such as Farro alla Pilota, Toasted Barley Soup, or Gallo Pinto which pays homage to her Costa Rican upbringing. Sunny step-by-step photos, a sourcing guide, storage tips, and notes on each grain’s history round out this comprehensive cookbook. Perfect for beginner bakers and pastry pros alike, Mother Grains proves that whole grains are the secret to making any recipe so much more than the sum of its parts.
Author:
Publisher:
ISBN:
Category : Editions
Languages : en
Pages : 1190
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Book Description
Author: Smith, Charles
Publisher: Handel Books
ISBN: 9783703633
Category : Literary Collections
Languages : en
Pages : 319
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Book Description
NEW BLACK AND AFRICAN WRITING Vol. 2 is our concluding edition of a series that has featured many critical entries and reviews on canonical African fiction, poetry, drama and non-fiction. This second edition explores intricacies of relationships and associations, the recurrent tropes for the interpretation and understanding of historical connections, and the shaping of thought brought into fictional and cultural renditions that are evolving and continually reassessed although around the periphery of older canons. The quest for a meaningful heuristic for approaching contemporary arts is almost totally redefined by the contributions of eminent scholars of our time whose balancing and correspondence create room for complementarity of values and toward cultural understanding and value appreciation in contemporary society.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1450
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Book Description
