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Author: Kim Ode
Publisher: Minnesota Historical Society
ISBN: 9780873518512
Category : Cooking
Languages : en
Pages : 120
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Book Description
Rhubarb sheds its image as a sugar-swathed pie plant to find its place in appetizers, salads, side dishes, entrées, and more—while also remaining one of the best desserts around.
Author: Kim Ode
Publisher: Minnesota Historical Society
ISBN: 9780873518512
Category : Cooking
Languages : en
Pages : 120
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Book Description
Rhubarb sheds its image as a sugar-swathed pie plant to find its place in appetizers, salads, side dishes, entrées, and more—while also remaining one of the best desserts around.
Author: Clifford M. Foust
Publisher: Princeton University Press
ISBN: 1400862655
Category : Medical
Languages : en
Pages : 394
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Book Description
An Asian plant with mysterious cathartic powers, medicinal rhubarb spurred European trade expeditions and obsessive scientific inquiry from the Renaissance until the twentieth century. Rarely, however, had there been a plant that so thoroughly frustrated Europeans' efforts to acquire it and to master its special botanical and chemical properties. Here Clifford Foust presents the remarkable efforts of the explorers, traders, botanists, gardeners, physicians, and pharmacists who tried to adapt rhubarb for convenient use in Europe. His is an intriguing tale of how humans and their institutions have been affected by natural realities they do not entirely comprehend. Readers interested in the history of medicine, pharmaceutics, botany, or horticulture will be fascinated by this once-perplexing plant: highly valued by physicians for its cathartic properties, rhubarb resisted revealing its active chemical principles, had many widely varying species, and did not breed true by seed. This history includes sections on the geographic and economic importance of rhubarb--which explain how the plant became a major state monopoly for Russia and an important commodity for the East India companies--and a discussion of rhubarb's emergence as an international culinary craze during the nineteenth and twentieth centuries. Originally published in 1992. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.
Author: Corrine Kozlak
Publisher: Adventure Publications
ISBN: 1591938295
Category : Cooking
Languages : en
Pages : 285
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Book Description
The Cookbook That Captures the Taste of Summer An unusual yet surprisingly common perennial, rhubarb is as versatile as it is iconic. With a subtle yet distinct tart, earthy flavor, it’s perfect as a sauce, in a drink, and, of course, baked in a pie. Rhubarb is a cookbook by food stylist Corrine Kozlak that features 50 tried & true recipes to please friends, neighbors, and the entire family. The author has compared, tested, and tasted every recipe, while professional food photographer Kevin Scott Ramos has beautifully photographed each dish. Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the food’s fascinating history make this cookbook even more useful. People love rhubarb because it connects them to the past and to the future. It reminds them of summers long ago, and it is a predictable, dependable plant that promises to return. Add Rhubarb to your cookbook collection, and savor this wonderful variety of delicious options. The softcover with flaps adds to the elegance of this collectible title.
Author: Angela Paine
Publisher: John Hunt Publishing
ISBN: 1803413123
Category : Body, Mind & Spirit
Languages : en
Pages : 268
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Book Description
The Renaissance was a period of unparalleled beauty, excitement, and interest in Florence, despite frequent plagues and wars, thanks in large part to the presence of the Medici family, who virtually invented modern banking and accountancy. They were outstanding as enlightened and successful patrons of art, architecture, science, philosophy, and above all, every aspect of plant medicine. They collected medicinal and rare plants and created large botanic gardens, which are still there today. The Medici patronage of the University of Pisa, Cosimo I's creation of the chair of simples (medicinal plants), and his employment of Luca Ghini revolutionised how herbal medicine was taught. This book traces the development of the first hospital and academic medicinal plant garden in Florence, under the guidance of the great Cosimo I de Medici, and looks at the plants he and his sons used in their alchemical laboratories to create herbal medicines. A selection of these plants is investigated in detail, looking at how they can be used today, including their chemistry and healing properties, as well as research that has been carried out on them.
Author: James Shaw
Publisher: Rodopi
ISBN: 9042031573
Category : Business & Economics
Languages : en
Pages : 352
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Book Description
A study of the Speziale al Giglio apothecary shop in fifteenth-century Florence, Italy.
Author: Judith Olney
Publisher: Scribner Paper Fiction
ISBN: 9780689706431
Category : Cooking
Languages : en
Pages : 276
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Book Description
Author: Jennifer A. Jordan
Publisher: University of Chicago Press
ISBN: 022622810X
Category : Cooking
Languages : en
Pages : 346
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Book Description
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.
Author: Hanna Rose Shell
Publisher: University of Chicago Press
ISBN: 022669822X
Category : History
Languages : en
Pages : 249
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Book Description
“A remarkable story that moves from nineteenth-century England to today’s global ecological concerns around fast fashion.” —Times Literary Supplement Starting in the early 1800s, shoddy was the name given to a new material made from reclaimed wool, and to one of the earliest forms of industrial recycling. Old rags and leftover fabric clippings were ground to bits by a machine known as “the devil” and then reused. Usually undisclosed, shoddy—also known as reworked wool—became suit jackets, army blankets, mattress stuffing, and much more. Shoddy is the afterlife of rags. And Shoddy, the book, reveals hidden worlds of textile intrigue. Hanna Rose Shell takes us on a journey from Haiti to the “shoddy towns” of West Yorkshire in England, to the United States, back in time to the British cholera epidemics and the American Civil War, and into agricultural fields, textile labs, and rag-shredding factories. The narrative is both literary and historical, drawing on an extraordinary range of sources from court cases to military uniforms, mattress labels to medical textbooks, political cartoons to high art, and bringing richly drawn characters and unexpected objects to life. Along the way, shoddy becomes equally an evocative object and a portal into another world. Shell exposes an interwoven tale of industrial espionage, political infighting, scientific inquiry, ethnic prejudices, and war profiteering, and shows how, over the past century, the shredding “devil” has moved from wool to synthetics such as nylon stockings and Kevlar. The use of the term “virgin” wool emerged as an effort by the wool industry to counter shoddy’s appeal: to make shoddy seem . . . well, shoddy. Over time, the word would become a synonym for “inferior” and describe a host of personal, ethical, commercial, and societal failings. And yet, there was always, within shoddy, the alluring concept of regeneration—of what we today think of as conscious clothing, eco-fashion, or sustainable textiles. “In a brilliantly quixotic, scholarly rich, fabulously illustrated trek, Shell guides readers through the history of the reprocessing of used clothing and textiles, reflecting on human ornament, fears of contagion (think of the associations of ‘shoddy’ versus ‘virgin’ wool), and the evolution of a vast industry.” —Harvard Magazine “The fascinating story of how a respectable textile product became synonymous with all things inferior . . . . a fun ride.” —Washington Independent Review of Books
Author: Jerry Brotton
Publisher: OUP Oxford
ISBN: 0191037346
Category : History
Languages : en
Pages : 294
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Book Description
More than ever before, the Renaissance stands as one of the defining moments in world history. Between 1400 and 1600, European perceptions of society, culture, politics and even humanity itself emerged in ways that continue to affect not only Europe but the entire world. This wide-ranging exploration of the Renaissance sees the period as a time of unprecedented intellectual excitement and cultural experimentation and interaction on a global scale, alongside a darker side of religion, intolerance, slavery, and massive inequality of wealth and status. It guides the reader through the key issues that defined the period, from its art, architecture, and literature, to advancements in the fields of science, trade, and travel. In its incisive account of the complexities of the political and religious upheavals of the period, the book argues that Europe's reciprocal relationship with its eastern neighbours offers us a timely perspective on the Renaissance as a moment of global inclusiveness that still has much to teach us today.
Author: John Thorne
Publisher: Macmillan
ISBN: 0865475040
Category : Cooking
Languages : en
Pages : 326
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Book Description
John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food. "Incisive, hilarious and occasionally nostalgic, this volume will delight many readers, reminding them why they enjoy the pleasures of food and cooking."--Publishers Weekly
