American Plate


Book Description

"Like many miniencyclopedias, this one is studded with often intriguing facts."—Kirkus From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like "buck" for a dollar and "living high on the hog"? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of American food traditions in The American Plate. Dr. Libby H. O'Connell takes readers on a mouth-watering journey through America's culinary evolution into the vibrant array of foods we savor today. In 100 tantalizing bites, ranging from blueberries and bagels to peanut butter, hard cider, and Cracker Jack, O'Connell reveals the astonishing ways that cultures and individuals have shaped our national diet and continue to influence how we cook and eat. Peppered throughout with recipes, photos, and tidbits on dozens of foods, from the surprising origins of Hershey Bars to the strange delicacies our ancestors enjoyed, such as roast turtle and grilled beaver tail. Inspiring and intensely satisfying, The American Plate shows how we can use the tastes of our shared past to transform our future.










Soul Food


Book Description

2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.




The New American Plate Cookbook


Book Description

Presents a collection of recipes for dishes that emphasize grains, vegetables, fruits, and beans.




The Birds of America


Book Description

This edition has 65 new images, making a total of 500. The original configurations were altered so that there is only one species per plate. The text is a revision of the Ornithological Biography, rearranged according to Audubon's Synopsis of the Birds of North America (1839).







Did Westward Subduction Cause Cretaceous-Tertiary Orogeny in the North American Cordillera?


Book Description

Within the Sonora segment to the south, break-off magmatism was also prevalent. Both the Canadian and Sonoran segments have abundant porphyry copper mineralization temporally and spatially associated with the break-off magmas, which suggests a genetic link between slab failure and porphyry copper mineralization. By 53 Ma, eastwardly dipping subduction of Pacific Ocean crust was generating arc magmatism on the amalgamated Cordilleran collision zone in both the Canadian and Sonoran segments. Oceanic schists, such as the Orocopia-Pelona-Rand, were formed in the ocean basin west of Rubia and accreted during initiation of the new easterly dipping subduction zone. A major transform fault, called the Phoenix fault, connects the Sevier fold-thrust belt at the California-Nevada border with that in eastern Mexico and separates the Great Basin and Sonoran segments. It juxtaposes the Sierra-Mojave-Sonora block alongside the Transition Zone of the Colorado Plateau. Cordilleran events affected the subsequent development of western North America. For example, the structural Basin and Range Province appears to coincide with the region where exotic allochthons sit atop North American crust in both the Great Basin and Sonoran segments. Also, within the triangular Columbia embayment, large segments of Rubia appear to have escaped laterally during the Cordilleran orogeny to create a lithospheric "hole" that was later filled by basalt of the Columbia River and Modoc plateaux.




Mixed Plate


Book Description

A stunning, hilarious memoir from beloved comedian Jo Koy, “far and away one of the funniest people out there” (Chelsea Handler). Mixed Plate illuminates the burning drive and unique humor that make Jo Koy one of today’s most successful comedians. Includes never-before-seen photos. Well guys, here it is—my story. A funny, sad, at times pathetic but also kick-ass tale of how a half-Filipino, half-white kid whose mom thought (and still thinks) his career goal was to become a clown became a success. Not an overnight success, because that would have made for a really short read, but an All-American success who could give my immigrant mom the kind of life she hoped for when she came to this country, and my son the kind of life I wished I’d had as a kid. With all the details of what it felt like to get the doors closed in my face, to grind it out on the road with my arsenal of dick jokes, and how my career finally took off once I embraced the craziness of my family, which I always thought was uniquely Filipino but turns out is as universal as it gets. In this book, I’ll take you behind the mic, behind the curtain—OK, way behind it. From growing up with a mom who made me dance like Michael Jackson at the Knights of Columbus, to some real dark stuff, the stuff we don’t talk about often enough as immigrants. Mental health, poverty, drinking. And show you the path to my American Dream. Which was paved with a lot of failure, department store raffle tickets to win free color televisions, bad jokes, old VHS tapes, a motorcycle my mom probably still hates, the only college final I aced (wasn’t math), and getting my first laugh on stage. There’s photo evidence of it all here, too. In this book, I get serious about my funny. And I want to make you laugh a little while I do it. I’m like Hawaii’s favorite lunch—the mixed plate. Little bit of this, a little bit of that. My book Mixed Plate is too.