A History of Connecticut Food PDF Download
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Author: Eric D. Lehman
Publisher: Arcadia Publishing
ISBN: 1625840799
Category : History
Languages : en
Pages : 230
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Book Description
A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
Author: Eric D. Lehman
Publisher: Arcadia Publishing
ISBN: 1625840799
Category : History
Languages : en
Pages : 230
Get Book Here
Book Description
A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
Author: Eric D. Lehman
Publisher: American Palate
ISBN: 9781609495121
Category : Cooking
Languages : en
Pages : 0
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Book Description
A History of Connecticut Food aims to acquaint the reader with the long and storied relationship of the state's people and their provisions. Each chapter will focus on a different crop, livestock, game, or prepared dish that Connecticut has either pioneered or made its own. Along with these brief histories, the book will feature traditional and modernized recipes. In short, A History of Connecticut Food will both inform the people of Connecticut about their culinary past and inspire them to explore it.
Author: Harry Haff
Publisher: McFarland
ISBN: 0786492104
Category : Social Science
Languages : en
Pages : 297
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Book Description
This work describes the lives, careers and significance of seven chefs and authors who had profound influences on the creation of American cuisine: Amelia Simmons, author of the first known American cookbook; Mary Randolph, whose The Virginia Housewife is considered the first regional American cookbook; Miss Leslie and her bestselling 19th century work; former slave Mrs. Abby Fisher and her book on Southern cooking; Lafcadio Hearn's La Cuisine Creole; Charles Ranhofer's influence on the role of the modern chef; and Victor Hirtzler and his California cuisine. The second section includes selected recipes from each author's books, with notes to aid adaptation by the modern cook. Instructors considering this book for use in a course may request an examination copy here.
Author:
Publisher:
ISBN:
Category : Agricultural education
Languages : en
Pages : 8
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Book Description
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
ISBN: 0470276541
Category : Technology & Engineering
Languages : en
Pages : 739
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Book Description
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Author: Caroline Shannon Davenport
Publisher: Running Wild, LLC
ISBN: 1960018809
Category : Fiction
Languages : en
Pages : 351
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Book Description
The Story by Nathaniel FarcasA young man comes home, but home is not what he thought it was... and I guess it is a supernatural tale.A Royal Pain in the Ear by Lauren LangRoyal earaches are no laughing matter for a court jester.Uprooted by Jon Fain A Hollywood location manager goes to a place he thought he' d never see again — his hometown — to deal with unpleasant memories and the complex needs of his estranged family.Open House by Elizabeth S. DevecchiA young realtor is assigned her first open house, a step toward independence and escape from an abusive husband. The mysterious inhabitants of the little fixer-upper have different plans for her.The Kipling Lamp by Eric D. LehmanA young man buys a magical lamp that belonged to Rudyard Kipling in order to become a famous writer, but it does not go as smoothly as he hopes.Copper by Brittany BellA lonely girl befriends her elderly neighbor one summer after her parents cut ties with her best friend' s family for undisclosed reasons.All For You, Sara Sue by Ken GoldmanMeet Darcy and Elliot, a childless couple who desperately want a baby of their own but find they are unable to conceive. Together they discover a most unusual way to make that birth happen — and Sara Sue is born! But at what cost..?Basement Bob by Brittany BellAn eleven-year-old girl undergoes a formative experience while trying to impress an older boy by spying on the town' s enigmatic recluse, akin to Boo Radley.The Weeping Scimitar by Vincent Czyz“ The Weeping Scimitar,” set in the hinterlands of an unnamed Eastern European country in the 19th century, is the tale of a judgment, a blood debt, and a small band of brigands bent on escaping a gulag. The Geisha in the Attic by Dalton MireA ” Southern Belle” is exiled by missionaries to a House of Geisha in 1860s Japan, and her letters inspire a woman in the 21st Century.Statute of Limitations by Gary ZenkerThe long arm of the law has an even longer reach than one might guess.People on the Roads and in the Gardens by Mykyta RyzhykhA story about war, people, roads, cities.The Fisherman by Kim RansleyWhat if the sea is your only friend?Ricochet by Mark WilliamsTeenage banjo prodigy, Harlan Dillbeck, goes to Bardstown, Kentucky, where, after giving up his dreams of banjo stardom, he becomes a master bourbon taster. Years later, with help from his former banjo-playing nemesis, Sam Boone, Harlan hopes to rescue his son from a nine-fingered hitman, Duke Earl.The Memory Bench by Beck ErixsonCraving a memory' s soul makes hot chocolate bittersweet. Begin Again by Ibtisam ShahbazThis story captures the tale of two lovers as melodies echoing in different corners of the world, whose soundwaves have collided at last.Respite by Jennifer CinguinaThe Audition by Brittany BellA talented musician confronts guilt over his younger sister' s death while auditioning for Julliard.Never Enough by Caroline Shannon DavenportAbundant Accumulations and Acquirements. A game? A need?Schmeared Reputation by Gary ZenkerLife dishes out a serving of the darker side of people, with a side of irony.The Results by Joseph A. SchillerOur future no longer holds any secrets from us. We may wish it did.As My Father Was Dying by Caroline Shannon DavenportBeing pulled away but painfully, slowly, slowly, being pulled toward... Last Kiss by Gary ZenkerIf you know the secret being hidden, is it still a secret?Art Project by John TavaresMonster by Jerry PurdonA man is disappointed in his quest to assert his authority and making others disappointed. As his plans unravel, with his main target' s death, he sets is
Author:
Publisher:
ISBN:
Category : Agricultural education
Languages : en
Pages : 158
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Book Description
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
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Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Author: Ken Albala
Publisher: SAGE Publications
ISBN: 1506300731
Category : Reference
Languages : en
Pages : 1635
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Book Description
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues. Key Features: Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings Organized A-to-Z with a thematic "Reader’s Guide" in the front matter grouping related entries by general topic area Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
Author: Cindi D. Pietrzyk
Publisher: Rowman & Littlefield
ISBN: 0762793546
Category : Travel
Languages : en
Pages : 267
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Book Description
Connecticut Off the Beaten Path features the things travelers and locals want to see and experience––if only they knew about them. From the best in local dining to quirky cultural tidbits to hidden attractions, unique finds, and unusual locales, Connecticut Off the Beaten Path takes the reader down the road less traveled and reveals a side of Connecticut that other guidebooks just don't offer.
