The Encyclopaedia of Practical Cookery PDF Download
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Author: Theodore Francis Garrett
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
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Book Description
Author: Theodore Francis Garrett
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 260
Get Book Here
Book Description
Author: Theodore Francis Garrett
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 502
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Book Description
Author: Theodore Francis Garrett
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 274
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Book Description
Author: George Herman Ellwanger
Publisher:
ISBN:
Category : Electronic books
Languages : en
Pages : 566
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Book Description
Author: Theodore Francis Garrett
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 270
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Book Description
Author:
Publisher:
ISBN:
Category : English literature
Languages : en
Pages : 1196
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Book Description
Author: Ernest Richard Suffling
Publisher:
ISBN:
Category : Armor
Languages : en
Pages : 502
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Book Description
Author: John Crerar Library
Publisher:
ISBN:
Category : Catalogs, Classified (Dewey decimal)
Languages : en
Pages : 288
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Book Description
Author: Andrew F. Smith
Publisher: University of Illinois Press
ISBN: 9780252025532
Category : Cooking
Languages : en
Pages : 284
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Book Description
Chock-full of photos, advertisements, and peanut recipes from as early as 1847, this entertaining and enlightening volume is a testament to the culinary potential and lasting popularity of the goober pea. 24 photos.
Author: Gary Paul Nabhan
Publisher: University of California Press
ISBN: 0520379241
Category : Cooking
Languages : en
Pages : 326
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Book Description
Gary Paul Nabhan takes the reader on a vivid and far-ranging journey across time and space in this fascinating look at the relationship between the spice trade and culinary imperialism. Drawing on his own family’s history as spice traders, as well as travel narratives, historical accounts, and his expertise as an ethnobotanist, Nabhan describes the critical roles that Semitic peoples and desert floras had in setting the stage for globalized spice trade. Traveling along four prominent trade routes—the Silk Road, the Frankincense Trail, the Spice Route, and the Camino Real (for chiles and chocolate)—Nabhan follows the caravans of itinerant spice merchants from the frankincense-gathering grounds and ancient harbors of the Arabian Peninsula to the port of Zayton on the China Sea to Santa Fe in the southwest United States. His stories, recipes, and linguistic analyses of cultural diffusion routes reveal the extent to which aromatics such as cumin, cinnamon, saffron, and peppers became adopted worldwide as signature ingredients of diverse cuisines. Cumin, Camels, and Caravans demonstrates that two particular desert cultures often depicted in constant conflict—Arabs and Jews—have spent much of their history collaborating in the spice trade and suggests how a more virtuous multicultural globalized society may be achieved in the future.
