Author: National Pecan Growers Association
Publisher:
Published: 1921
Total Pages: 1086
ISBN-13:
DOWNLOAD EBOOK →Author: National Pecan Association
Publisher:
Published: 1922
Total Pages: 96
ISBN-13:
DOWNLOAD EBOOK →Author: National Pecan Association
Publisher:
Published: 1923
Total Pages: 688
ISBN-13:
DOWNLOAD EBOOK →Author: Southeastern Pecan Growers Association. Convention
Publisher:
Published: 1991
Total Pages: 170
ISBN-13:
DOWNLOAD EBOOK →Author: National Pecan Association
Publisher:
Published: 1925
Total Pages: 162
ISBN-13:
DOWNLOAD EBOOK →Author: Josh Doody
Publisher:
Published: 2015-12-02
Total Pages: 174
ISBN-13: 9780692568682
DOWNLOAD EBOOK →Author:
Publisher:
Published: 1919
Total Pages: 884
ISBN-13:
DOWNLOAD EBOOK →Collection of miscellaneous publications (journal articles, state agricultural experiment station and federal bulletins) by various authors (most prominently J.G. Woodroof) on pecan culture and research.
Author: Linda Civitello
Publisher: John Wiley & Sons
Published: 2011-03-29
Total Pages: 448
ISBN-13: 0470403713
DOWNLOAD EBOOK →An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.