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Author: Jana Horvat
Publisher: Založba ZRC
ISBN: 9612541639
Category : Copper age
Languages : en
Pages : 249
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Book Description
The routes between the north Adriatic and the Apennine peninsula on the west and the Balkans and the central Danubian plains on the east ran across Razdrto ever since ancient times. In the late prehistory and in the early Roman era the pass of Razdrto was known under the name of Ocra as was the mountain above it.Several Bronze age sites were discovered in the area of the Razdrto pass.The posts in the Razdrto area from the end of the 2nd and first half of the 1st century BC (Mandrga, Preval) differ from the other sites along the east Alpine routes, as they were not spatially linked to any of the existing indigenous settlements and did not show any contact with the surroundings even with their small objects. Most of the remains can be explained as traces of Roman passengers who stopped at Razdrto for a shorter period of time and not as remnants of a significant Roman settlement.A gravel covered road was constructed across the Razdrto pass in the second half of the 1st century BC or in the Augustan period. A roadside building was erected in the middle or late Augustan period and demolished in the mid 1st century AD.The shift of transit from Razdrto to Hrušica (Ad Pirum) took place in the 1st century AD. Post 1st century AD written sources no longer mention the road across Ocra, and the archaeological remains dating after the mid 1st century AD are extremely modest at Razdrto.
Author: Jana Horvat
Publisher: Založba ZRC
ISBN: 9612541639
Category : Copper age
Languages : en
Pages : 249
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Book Description
The routes between the north Adriatic and the Apennine peninsula on the west and the Balkans and the central Danubian plains on the east ran across Razdrto ever since ancient times. In the late prehistory and in the early Roman era the pass of Razdrto was known under the name of Ocra as was the mountain above it.Several Bronze age sites were discovered in the area of the Razdrto pass.The posts in the Razdrto area from the end of the 2nd and first half of the 1st century BC (Mandrga, Preval) differ from the other sites along the east Alpine routes, as they were not spatially linked to any of the existing indigenous settlements and did not show any contact with the surroundings even with their small objects. Most of the remains can be explained as traces of Roman passengers who stopped at Razdrto for a shorter period of time and not as remnants of a significant Roman settlement.A gravel covered road was constructed across the Razdrto pass in the second half of the 1st century BC or in the Augustan period. A roadside building was erected in the middle or late Augustan period and demolished in the mid 1st century AD.The shift of transit from Razdrto to Hrušica (Ad Pirum) took place in the 1st century AD. Post 1st century AD written sources no longer mention the road across Ocra, and the archaeological remains dating after the mid 1st century AD are extremely modest at Razdrto.
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: Bruno Del Medico
Publisher: Bruno Del Medico
ISBN: 8898268947
Category : Gardening
Languages : en
Pages : 46
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Book Description
48 pages. Illustrated. Editions CLOE. 2nd EDITION 2014 optimized for portable devices (Tablet, Kindle, iPub. IPhones, iTunes etc.). What is Okri. Its origin and its habitat. The varieties of Okri. The cultivation techniques. Pests and diseases. Its harvest, use, preservation. Its medicinal properties and its use in the kitchen.
Author:
Publisher:
ISBN:
Category : Biology
Languages : en
Pages : 1358
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Book Description
Author: Chris Smith
Publisher: Chelsea Green Publishing
ISBN: 1603588086
Category : Cooking
Languages : en
Pages : 274
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Book Description
2020 James Beard Award Winner With recipes for gumbos and stews—plus okra pickles, tofu, marshmallow, paper, and more! "A love song long overdue. It is anything and everything you wanted to know about this hallmark ingredient."—Michael W. Twitty, author of The Cooking Gene Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential. "If you are an okra lover, this book is an affirmation, filled with interesting stories and great ideas for using pods, flowers, and more. If you are not yet an okra lover, Chris Smith’s enthusiasm may well convert you."—Sandor Ellix Katz, author of The Art of Fermentation
Author: Andrés F. López Camelo
Publisher: Food & Agriculture Org.
ISBN: 9789251049914
Category : Technology & Engineering
Languages : en
Pages : 180
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Book Description
The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non traditional and off-season fruits and vegetables. Small farmers are increasingly being marginalized and will be facing unequal market conditions unless they are able to change their practices to meet the needs of a modern food marketing system. Regardless of the production system, the technological challenge is to increase returns through the rational use of available resources, reducing production costs and post-harvest losses, enhancing competitiveness and adding value to the final product.
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
![Food and Drink in American History [3 volumes] PDF](https://books.google.com/books/content/images/frontcover/lxjOEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
ISBN: 1610692330
Category : History
Languages : en
Pages : 1715
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Book Description
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Author: Brandi Doming
Publisher: Time Home Entertainment
ISBN: 0848759168
Category : Cooking
Languages : en
Pages : 469
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Book Description
Five years ago, popular blogger Brandi Doming of The Vegan 8 became a vegan, overhauling the way she and her family ate after a health diagnosis for her husband. The effects have been life-changing. Her recipes rely on refreshingly short ingredient lists that are ideal for anyone new to plant-based cooking or seeking simplified, wholesome, family-friendly options for weeknight dinners. All of the recipes are dairy-free and most are oil-free, gluten-free, and nut-free (if not, Brandi offers suitable alternatives), and ideally tailored to meet the needs of an array of health conditions. Each of the 100 recipes uses just 8 or fewer ingredients (not including salt, pepper, or water) to create satisfying, comforting meals from breakfast to dessert that your family--even the non-vegans--will love. Try Bakery-Style Blueberry Muffins, Fool 'Em "Cream Cheese" Spinach-Artichoke Dip, Cajun Veggie and Potato Chowder, Skillet Baked Mac n' Cheese, and No-Bake Chocolate Espresso Fudge Cake.
Author: Clifford Wright
Publisher: Houghton Mifflin Harcourt
ISBN: 1558327754
Category : Cooking
Languages : en
Pages : 417
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Book Description
This is a cook's ABC of vegetables and their use and preparation in Spain, France, Italy, Greece and other European countries. Includes more than 200 recipes. Illustrations.
