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Author: Francis William Fox
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 412
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Author: Francis William Fox
Publisher:
ISBN:
Category : Botany
Languages : en
Pages : 412
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Book Description
Author:
Publisher: A Distant Mirror
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 287
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Book Description
Guy Wrench takes us on a wide-ranging journey through the history of some of the world’s most important civilizations, concentrating on the relationship between humanity and the soil. He shows the reader how farming practices, and the care – or lack of care – with which the soil is treated have brought about both the rise and fall of civilizations, from the ancient Romans, to the Chinese, and the Muslim world. This history by Guy Wrench is a wide-ranging history of the agricultural policies and politics of several (actually many) different cultures through history. The author looks for parallels and similarities between the rise and decline of the cultures he discusses, and what he finds is interesting, and educational. Guy Wrench’s politics, and also his optimism, shine through in his writing.This text has many merits as a historical survey. “Our agriculture is wrongly based. It is a system largely directed at curing evils which it itself is responsible for. It is the wisdom of the country and the traditional farmers we need now; the wisdom of those who have built up long-lasting agriculture and whose wisdom lies in tradition. They have fashioned it through physical work and close and immediate observation; through the personal intimacy with nature which we have come to associate with the poet. In fact, peasant life is poetic, and it is so precisely because of this intimacy. The music, dance and art of peasants are the creative expression of their lives, and as such are characteristic of their environments and the land on which they live. Nothing collective or traditional, as peasant life is, originates from people separated from the soil, as are townfolk. The poems and essays that played a notable part in the country life of the Chinese, the Tibetan art which finds its way into every home, the sylvan setting of Japanese villages, of the Balinese and Burmese, the vocal harmony of Swiss peasants returning from their fields, the reproduction of floral beauty and colour in festive dress of so many countries; these are the product of the poet that lies in every peasant’s heart. It is this intimacy that inspires creativity in the poet, as the Greeks recognized in their choice of word for poet, namely, a ‘maker’ or creator, and which Dante voiced in the Divine Comedy, when he wrote that the poet was not the disciple of the imagination, but rather one who knows the secrets of nature.” – Guy Wrench CONTENTS Rome. The Roman foods. The Roman family. Roman soil erosion. Farmers and nomads. Contrasting pictures. Banks for the soil. Economics of the soil. The English peasant and agricultural labourer. Nyasa. Tanganyika. Sind and Egypt. Fragmentation. East and West Indies. German colonies: the mandates. Russia, South Africa, Australia. A kingdom of agricultural art in Europe. An historical reconstruction.
Author: Gordon Wright
Publisher: Penguin Random House South Africa
ISBN: 143230285X
Category : Cooking
Languages : en
Pages : 281
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Book Description
If you’re one of the (many) people whose heart skips a beat when gazing at iconic pictures of the Karoo, or you find yourself longing for the lifestyle of a bygone, gentler time and place, Veld to Fork is sure to find the road straight to your soul. Showcasing the food of a timeless and achingly beautiful landscape, this cookbook is so much more than a mere book of recipes. Each photograph tells a story, whether it is of the delicious dish in question, the spectacular scenics, quaint towns or gritty but welcoming locals. Graaff-Reinet-based chef and guesthouse owner Gordon Wright combines tradition, culinary flair and the freshest of local ingredients to present 82 mouthwatering dishes for every occasion. Naturally an array of meat dishes take pride of place but they are equally matched by soups, side dishes and desserts that will leave you day-dreaming for more, days after you’ve enjoyed them. Not forgetting the preserves and baked goods for which the region is equally famed.
Author: Francis William Fox
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Gordon Wright
Publisher: Penguin Random House South Africa
ISBN: 143230951X
Category : Cooking
Languages : en
Pages : 230
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Book Description
Following on the success of Veld to Fork, Gordon Wright’s first book, Karoo Food is bigger, better and tastier than ever, with more recipes, stories and anecdotes about life and food in the Karoo. Once again Gordon takes you on a Slow Food journey, via your taste buds, to foodie nirvana. Tracing the origins of ingredients and the stories behind the dishes, this is a selection of recipes and inspirations from the important people in his life. It’s a mix of the old and the new, and a tribute to all those lovely people and their marvellous food over the generations who have helped foster his love of cooking. This book is a must-have for cooks, foodies and aspiring home chefs.
Author: Kobus van der Merwe
Publisher: Jonathan Ball Publishers
ISBN: 1920289844
Category : Cooking
Languages : en
Pages : 230
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Book Description
Strandveldfood is not just a recipe book. It's a collection of snapshots, in pictures and words, of a year's worth of cooking, eating, plant-hunting and photographing South Africa's Cape West Coast, built on a foundation of five years' worth of exploration and discovery. Kobus van der Merwe honours the beautiful and rugged landscape of the West Coast with an offering of delicious, seasonal recipes. Jac de Villiers' photography perfectly captures what makes the region so inspiring and just how deftly Kobus has turned his muse into culinary magic. Fittingly, recipes are presented by season, taking you on a journey through the limestone and granite Fynbos region that stretches from Postberg in the West Coast National Park, past Langebaan, Saldanha, Jacobsbaai and on toward Stompneus Bay, ending at St Helena Bay. Traditional Strandveld foods like bokkoms and snoekkuite, as well as some twists on old favorites like melktert ice-cream demonstrate Kobus' loyalty to creating authentic but contemporary recipes.
Author: Frits Van Oudtshoorn
Publisher:
ISBN: 9781920217297
Category : Land use
Languages : en
Pages : 256
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309176891
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309164540
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.
Author: Ray Bradbury
Publisher: Tale Blazers
ISBN: 9780895989666
Category : Juvenile Fiction
Languages : en
Pages : 0
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Book Description
Ray Bradbury [RL 6 IL 7-12] The nursery of the Hadleys ultra- modern Happylife Home transforms itself into a sinister African veldt. Theme: technology out of control. 42 pages. Tale Blazers.
