Author: Cynthia Clampitt
Publisher: Rowman & Littlefield
ISBN: 153811075X
Category : Cooking
Languages : en
Pages : 263
Book Description
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Pigs, Pork, and Heartland Hogs
Author: Cynthia Clampitt
Publisher: Rowman & Littlefield
ISBN: 153811075X
Category : Cooking
Languages : en
Pages : 263
Book Description
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Publisher: Rowman & Littlefield
ISBN: 153811075X
Category : Cooking
Languages : en
Pages : 263
Book Description
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Hogs in the Bottom
Author: Deirdre Ann LaPin
Publisher:
ISBN: 9780935304398
Category : Arkansas
Languages : en
Pages : 162
Book Description
Publisher:
ISBN: 9780935304398
Category : Arkansas
Languages : en
Pages : 162
Book Description
Hogs Wild
Author: Ian Frazier
Publisher: Macmillan
ISBN: 0374298521
Category : Literary Collections
Languages : en
Pages : 385
Book Description
"A generous selection of Frazier's most sophisticated and uproarious feature stories"--
Publisher: Macmillan
ISBN: 0374298521
Category : Literary Collections
Languages : en
Pages : 385
Book Description
"A generous selection of Frazier's most sophisticated and uproarious feature stories"--
Managing Wild Pigs
Author: Benjamin Corey West
Publisher:
ISBN: 9780974241517
Category : Feral swine
Languages : en
Pages : 55
Book Description
Publisher:
ISBN: 9780974241517
Category : Feral swine
Languages : en
Pages : 55
Book Description
The External Parasites of Hogs, Being Articles on the Hog Louse (Haematopinus Suis) and Mange, Or Scabies, of Hogs
Author: Earle Clement Stevenson
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 52
Book Description
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 52
Book Description
Mississippi Reports ... Being Cases Argued and Decided in the Supreme Court of Mississippi
Author: Mississippi. Supreme Court
Publisher:
ISBN:
Category : Law reports, digests, etc
Languages : en
Pages : 774
Book Description
Publisher:
ISBN:
Category : Law reports, digests, etc
Languages : en
Pages : 774
Book Description
Midwest Maize
Author: Cynthia Clampitt
Publisher: University of Illinois Press
ISBN: 0252096878
Category : Cooking
Languages : en
Pages : 305
Book Description
Food historian Cynthia Clampitt pens the epic story of what happened when Mesoamerican farmers bred a nondescript grass into a staff of life so prolific, so protean, that it represents nothing less than one of humankind's greatest achievements. Blending history with expert reportage, she traces the disparate threads that have woven corn into the fabric of our diet, politics, economy, science, and cuisine. At the same time she explores its future as a source of energy and the foundation of seemingly limitless green technologies. The result is a bourbon-to-biofuels portrait of the astonishing plant that sustains the world.
Publisher: University of Illinois Press
ISBN: 0252096878
Category : Cooking
Languages : en
Pages : 305
Book Description
Food historian Cynthia Clampitt pens the epic story of what happened when Mesoamerican farmers bred a nondescript grass into a staff of life so prolific, so protean, that it represents nothing less than one of humankind's greatest achievements. Blending history with expert reportage, she traces the disparate threads that have woven corn into the fabric of our diet, politics, economy, science, and cuisine. At the same time she explores its future as a source of energy and the foundation of seemingly limitless green technologies. The result is a bourbon-to-biofuels portrait of the astonishing plant that sustains the world.
The South Western Reporter
Author:
Publisher:
ISBN:
Category : Law reports, digests, etc
Languages : en
Pages : 1328
Book Description
Includes the decisions of the Supreme Courts of Missouri, Arkansas, Tennessee, and Texas, and Court of Appeals of Kentucky; Aug./Dec. 1886-May/Aug. 1892, Court of Appeals of Texas; Aug. 1892/Feb. 1893-Jan./Feb. 1928, Courts of Civil and Criminal Appeals of Texas; Apr./June 1896-Aug./Nov. 1907, Court of Appeals of Indian Territory; May/June 1927-Jan./Feb. 1928, Courts of Appeals of Missouri and Commission of Appeals of Texas.
Publisher:
ISBN:
Category : Law reports, digests, etc
Languages : en
Pages : 1328
Book Description
Includes the decisions of the Supreme Courts of Missouri, Arkansas, Tennessee, and Texas, and Court of Appeals of Kentucky; Aug./Dec. 1886-May/Aug. 1892, Court of Appeals of Texas; Aug. 1892/Feb. 1893-Jan./Feb. 1928, Courts of Civil and Criminal Appeals of Texas; Apr./June 1896-Aug./Nov. 1907, Court of Appeals of Indian Territory; May/June 1927-Jan./Feb. 1928, Courts of Appeals of Missouri and Commission of Appeals of Texas.
Mississippi State Cases
Author: J. S. Morris
Publisher: BoD – Books on Demand
ISBN: 3382804158
Category : Fiction
Languages : en
Pages : 934
Book Description
Reprint of the original, first published in 1872. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
Publisher: BoD – Books on Demand
ISBN: 3382804158
Category : Fiction
Languages : en
Pages : 934
Book Description
Reprint of the original, first published in 1872. The publishing house Anatiposi publishes historical books as reprints. Due to their age, these books may have missing pages or inferior quality. Our aim is to preserve these books and make them available to the public so that they do not get lost.
California Hog Book
Author: William Sumner Guilford
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 296
Book Description
Publisher:
ISBN:
Category : Swine
Languages : en
Pages : 296
Book Description