Author : Lower Cape Fear Historical Society (Wilmington, N.C.)
Publisher :
Page : 148 pages
File Size : 41,7 MB
Release : 2003
Category : Cooking, American
ISBN : 9780967381572
Author : Vivian Howard
Publisher : Voracious
Page : 288 pages
File Size : 20,76 MB
Release : 2020-10-20
Category : Cooking
ISBN : 031638111X
An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.
Author : Baktash Vafaei
Publisher : StateGuides
Page : 53 pages
File Size : 13,57 MB
Release :
Category : Travel
ISBN :
Welcome to a journey through the sunshine state of Delaware, a place often overshadowed by its neighbors but full of undiscovered treasures and fascinating stories. This book invites you to join us on an exciting journey that stretches from the bustling city of Wilmington to the sun-drenched beaches of Rehoboth Beach. Delaware may be one of the smallest states in America, but its history and beauty are not to be underestimated. Did you know that Wilmington has a rich industrial past that is closely linked to the history of the United States? Or that the seaside town of Rehoboth Beach is known not only for its beaches, but also for its lively boardwalk and artsy culture? We'll embark on a journey of discovery through Delaware, ranging from historic sites in New Castle to the artistic treasures of Wilmington. We will cross the state's majestic bridges and rivers, experience the wild beauty of Brandywine Creek State Park, and enjoy the coastal tranquility of Rehoboth Beach. But Delaware has much more to offer. In this book, we will explore the culinary delights of the region, learn about the state's diverse wildlife and natural beauty, and discover mysterious stories from the past and present. We will delve into Delaware's cultural diversity and artistic creativity, look at maritime history and environmental protection, and gain insight into the state's future challenges and opportunities. There's a lot more to Delaware, the sunshine state, than you might think. Let us take you on a journey that reveals the hidden gems of this state and inspires you to explore Delaware in all its diversity and beauty. Join us as we travel from Wilmington to Rehoboth Beach and experience Delaware in all its glory and uniqueness.
Author : Helen King
Publisher : Routledge
Page : 322 pages
File Size : 28,20 MB
Release : 2016-02-17
Category : History
ISBN : 1317022386
By far the most influential work on the history of the body, across a wide range of academic disciplines, remains that of Thomas Laqueur. This book puts on trial the one-sex/two-sex model of Laqueur's Making Sex: Body and Gender from the Greeks to Freud through a detailed exploration of the ways in which two classical stories of sexual difference were told, retold and remade from the mid-sixteenth to the nineteenth century. Agnodike, the 'first midwife' who disguises herself as a man and then exposes herself to her potential patients, and Phaethousa, who grows a beard after her husband leaves her, are stories from the ancient world that resonated in the early modern period in particular. Tracing the reception of these tales shows how they provided continuity despite considerable change in medicine, being the common property of those on different sides of professional disputes about women's roles in both medicine and midwifery. The study reveals how different genres used these stories, changing their characters and plots, but always invoking the authority of the classics in discussions of sexual identity. The study raises important questions about the nature of medical knowledge, the relationship between texts and observation, and the understanding of sexual difference in the early modern world beyond the one-sex model.
Author : Victoria R. Rumble
Publisher : McFarland
Page : 281 pages
File Size : 31,53 MB
Release : 2009-08-11
Category : Social Science
ISBN : 0786453907
As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
Author : Margaret Yardley Potter
Publisher : A&C Black
Page : 257 pages
File Size : 22,60 MB
Release : 2012-04-20
Category : Cooking
ISBN : 1408832291
_______________ 'Ideal for those who like their recipes to come with a back story ... The book is tremendously funny, and her cooking was way ahead of her time' - Sally Hughes, BBC Good Food Magazine 'Hilarious' - English Home _______________ Recently, Elizabeth Gilbert unpacked some boxes of family books that had been sitting in her mother's attic for decades. Among the old, dusty hardbacks was a book called At Home on the Range, written by her great-grandmother, Margaret Yardley Potter. As Gilbert writes in her Foreword: 'I jumped up and dashed through the house to find my husband, so I could read parts of it to him: Listen to this! The humor! The insight! The sophistication! Then I followed him around the kitchen while he was making our dinner (lamb shanks), and I continued reading aloud as we ate... By the end of the night there were three of us sitting at that table. Gima had come to join us, and she was wonderful, and I was in love.' The cookbook was far ahead of its time. In it, Potter espouses the importance of farmer's markets and ethnic food (Italian, Jewish and German), derides preservatives and culinary shortcuts and generally celebrates a devotion to epicurean adventures. Potter takes car trips out to Pennsylvania Dutch country to eat pickled pork products, and to the eastern shore of Maryland, where she learns to catch and prepare eels so delicious, she says, they must be 'devoured in a silence almost devout'. Part scholar and part crusader for a more open food conversation than currently existed, it's not hard to see where Elizabeth Gilbert inherited both her love of food and her warm, infectious prose. At Home on the Range is a fascinating, humorous and useful cookbook from the past that is essential for the present day.
Author : David S. Shields
Publisher : University of Chicago Press
Page : 418 pages
File Size : 40,41 MB
Release : 2015-03-23
Category : Cooking
ISBN : 022614111X
From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."
Author : Wilmington Institute Free Library (Wilmington, Del.)
Publisher :
Page : 252 pages
File Size : 31,64 MB
Release : 1905
Category : Public libraries
ISBN :
Author : Fanny Slater
Publisher : Simon and Schuster
Page : 256 pages
File Size : 28,55 MB
Release : 2016-03-01
Category : Cooking
ISBN : 1476796319
From the winner of The Rachael Ray Show’s Great American Cookbook Competition, a compilation of sophisticated yet approachable recipes along with the heartwarming—and often humorous—tales that inspired them. Fanny Slater has been at home in the kitchen since before she could reach the stove. Standing on chairs to watch her parents form the perfect crab cake or whip up their famous brownie batter, Fanny developed a flair for cooking that has continued into adulthood. In a fun new cookbook packed with as much irresistible charm as the self-taught cook herself, Fanny—a homegrown food enthusiast and winner of The Rachael Ray Show’s Great American Cookbook Competition—brings you on a journey through the mouth-watering foods of her childhood, updated with eclectic twists for the modern palate. From Fanny’s sweet and savory Orange, Lavender and Fig Sandwich, to her tangy and crunchy Butternut Squash Tacos with Apple-Fennel Slaw, this unique book is filled with delicious, one-of-a-kind recipes. You’ll love Fanny’s quirky “Fanfare Tips,” which range from wine pairings to presentation advice gleaned from years of catering, as well as “Flippidy Doos,” which provide creative ways to pair leftovers. With her must-have recipes and whimsical anecdotes, Fanny’s cookbook is a celebration of the stories, people, and ingredients that have guided her along the path to foodie stardom.
Author : Lucy M. Long
Publisher : Rowman & Littlefield
Page : 741 pages
File Size : 11,7 MB
Release : 2015-07-17
Category : Cooking
ISBN : 1442227311
Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.
