Eat, Drink & Be Merry in Maryland PDF Download
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Author: Frederick Phillip Stieff
Publisher: Wildside Press LLC
ISBN: 9781434452832
Category : Cooking
Languages : en
Pages : 356
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Book Description
A cookbook featuring recipes gathered from the kitchens of Maryland.
Author: Frederick Phillip Stieff
Publisher: Wildside Press LLC
ISBN: 9781434452832
Category : Cooking
Languages : en
Pages : 356
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Book Description
A cookbook featuring recipes gathered from the kitchens of Maryland.
Author: Peter Washington
Publisher: Everyman's Library
ISBN: 140004023X
Category : Poetry
Languages : en
Pages : 258
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Book Description
Eating and drinking and the rituals that go with them are at least as important as loving in most people’s lives, yet for every hundred anthologies of poems about love, hardly one is devoted to the pleasures of the table. Eat, Drink, and Be Merry abundantly fills the gap. All kinds of foods and beverages are laid out in these pages, along with picnics and banquets, intimate suppers and quiet dinners, noisy parties and public celebrations–in poems by Horace, Catullus, Hafiz, Rumi, Rilke, Moore, Nabokov, Updike, Mandelstam, Stevens, and many others. From Sylvia Plath’s ecstatic vision of juice-laden berries in “Blackberrying” to D. H. Lawrence’s lush celebration of “Figs,” from the civilized comfort of Noël Coward’s “Something on a Tray” to the salacious provocation of Swift’s “Oysters,” from Li Po on “Drinking Alone” to Baudelaire on “The Soul of the Wine,” and from Emily Dickinson’s “Forbidden Fruit” to Elizabeth Bishop’s “A Miracle for Breakfast,” Eat, Drink, and Be Merry serves up a tantalizing and variegated literary feast.
Author: Gregory Priebe
Publisher: Arcadia Publishing
ISBN: 1625853610
Category : History
Languages : en
Pages : 192
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Book Description
The Southside, Diamondback and the Preakness--Marylanders imbibe history in their native cocktails, from local favorites to little-known classics. Early residents favored fruit brandies and potent punches until the Civil War, when rye whiskey laid claim to local palates. During the golden age of the cocktail, grand hotels like Baltimore's Belvedere created smooth concoctions such as the Frozen Rye, but the dry days of Prohibition interrupted the good times. Using historic recipes with modern twists from renowned mixologists, Greg and Nicole Priebe mix up one part practical guide and three parts Maryland history and top it off with a tour of the current craft cocktail and distilling scenes.
Author: Neal Patterson
Publisher: Rowman & Littlefield
ISBN: 1493017926
Category : History
Languages : en
Pages : 225
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Book Description
The culinary heritage of most regions in the US is often determined by the ethnic cuisine of those who settled there, whether it be the Cajun/Creole food of Louisiana or the Italian-inspired fare of the Northeast. For Maryland, the food that defines the state is less about the ethnicity of the population than the bounty which springs forth from the Chesapeake Bay. The Native Americans, British, Germans, and Poles were all influenced by the variety of fish, oysters, clams, crabs, and terrapins that could be harvested from the largest estuary in North America. In addition to seafood, other dishes associated with the region were developed because of the unique lifestyle created by living along the water. The Smith Island cake, for example, was created as a sturdy dessert that fishermen could take aboard ship during their long days fishing the Chesapeake. Also, the wealthy landowners who first arrived in Maryland, seeking elegant dishes for their lavish dinner parties, concocted ingenious uses for the chickens, squirrels, muskrats, and produce available on the fertile lands along the Bay. The book is not just about the past, however. The recent trend of sustainability and eating local has brought about a grassroots effort to preserve the delicate nature of the Chesapeake Bay. Modern techniques such as oyster farming and fishing invasive species to protect the indigenous flora and fauna will be explored. Of course, recipes will be presented to not only illustrate classic dishes that developed over time, but also modern versions created by some of Maryland’s top chefs.
Author: Mark McWilliams
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Social Science
Languages : en
Pages : 298
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Book Description
Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
Author: Clementine Paddleford
Publisher: Rizzoli Publications
ISBN: 0847837475
Category : Cooking
Languages : en
Pages : 850
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Book Description
The first and greatest book of regional American cuisine, now revised for today’s home cook. Imagine a person with the culinary acumen of Julia Child, the inquisitiveness of Margaret Mead, and the daring of Amelia Earhart. This is Clementine Paddleford, America’s first food journalist. In the 1930s, Paddleford set out to do something no one had done before: chronicle regional American food. Writing for the New York Herald Tribune, Gourmet, and This Week, she crisscrossed the nation, piloting a propeller plane, to interview real home cooks and discover their local specialties. The Great American Cookbook is the culmination of Paddleford’s career. A best seller when first published in 1960 as How America Eats, this coveted classic has been out of print for thirty years. Here are more than 500 of Paddleford’s best recipes, all adapted for contemporary kitchens. From New England there is Real Clam Chowder; from the South, Fresh Peach Ice Cream; from the Southwest, Albondigas Soup; from California, Arroz con Pollo. Behind all the recipes are extraordinary stories, which make this not just a cookbook but also a portrait of America.
Author: Carole Marsh
Publisher: Gallopade International
ISBN: 9780793396139
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
Maryland Geography-Statistics say most kids know less geography than ever-don't let that apply to your students! Start by making sure kids know the main places & geographic features in their own state. Give them activities that pretend they are taking a cross-state bike tour, using free football game passes, jogging through the state, etc., & they'll find their way around in a hurry! Geography activities include information on counties, rivers, museums, historic places, sites of interest, colleges, bordering states, climate, topography, crops and more, all ready to reproduce! Approximately 30 activities and 200 geography related places and facts are covered. Students work alone or in groups and use maps, reference books or resource people to complete challenging riddles, matching games, word searches, fill-in lists, scavenger hunts, and completion exercises that reinforce learning, sharpen research skills, and provide a lively introduction to Maryland.
Author: Library of Congress. Copyright Office
Publisher: Copyright Office, Library of Congress
ISBN:
Category : Copyright
Languages : en
Pages : 2006
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Book Description
Includes Part 1, Number 1 & 2: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - December)
Author:
Publisher:
ISBN:
Category : Chess
Languages : en
Pages : 516
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Book Description
Author: Francis F. Beirne
Publisher: JHU Press
ISBN: 9780801825132
Category : History
Languages : en
Pages : 408
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Book Description
Informative, amusing, and sometimes discomforting, it offers an incomparable look into the city's past and revealing insight into the way it seemed to one informed observer thirty years ago.
