The Hog in America, Past and Present
Author | : Silas M. Shepard |
Publisher | : |
Total Pages | : |
Release | : 1886 |
Genre | : |
ISBN | : |
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Author | : Silas M. Shepard |
Publisher | : |
Total Pages | : |
Release | : 1886 |
Genre | : |
ISBN | : |
Author | : Shepard M |
Publisher | : |
Total Pages | : 294 |
Release | : 2014-02 |
Genre | : |
ISBN | : 9781293744161 |
Author | : Shepard Silas M |
Publisher | : Franklin Classics Trade Press |
Total Pages | : 292 |
Release | : 2018-11-10 |
Genre | : History |
ISBN | : 9780353152434 |
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : S. M. Shepard |
Publisher | : |
Total Pages | : |
Release | : 1896 |
Genre | : Swine |
ISBN | : |
Author | : Silas M. Shepard |
Publisher | : |
Total Pages | : 300 |
Release | : 2016-08-26 |
Genre | : History |
ISBN | : 9781363220649 |
Author | : Silas M. Shepard |
Publisher | : |
Total Pages | : 0 |
Release | : 1886 |
Genre | : |
ISBN | : |
Author | : Frederick Douglass Opie |
Publisher | : Columbia University Press |
Total Pages | : 257 |
Release | : 2008-10-08 |
Genre | : Cooking |
ISBN | : 0231517971 |
“Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.”—NPR.org Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. “Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine.”—Booklist “An insightful portrait of the social and religious relationship between people of African descent and their cuisine.”—FoodReference.com
Author | : Citizens Against Government Waste |
Publisher | : St. Martin's Griffin |
Total Pages | : 212 |
Release | : 2013-09-17 |
Genre | : Political Science |
ISBN | : 146685314X |
The federal government wastes your tax dollars worse than a drunken sailor on shore leave. The 1984 Grace Commission uncovered that the Department of Defense spent $640 for a toilet seat and $436 for a hammer. Twenty years later things weren't much better. In 2004, Congress spent a record-breaking $22.9 billion dollars of your money on 10,656 of their pork-barrel projects. The war on terror has a lot to do with the record $413 billion in deficit spending, but it's also the result of pork over the last 18 years the likes of: - $50 million for an indoor rain forest in Iowa - $102 million to study screwworms which were long ago eradicated from American soil - $273,000 to combat goth culture in Missouri - $2.2 million to renovate the North Pole (Lucky for Santa!) - $50,000 for a tattoo removal program in California - $1 million for ornamental fish research Funny in some instances and jaw-droppingly stupid and wasteful in others, The Pig Book proves one thing about Capitol Hill: pork is king!
Author | : Cynthia Clampitt |
Publisher | : Rowman & Littlefield |
Total Pages | : 263 |
Release | : 2018-10-16 |
Genre | : Cooking |
ISBN | : 153811075X |
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Author | : Vincent P. De Santis |
Publisher | : |
Total Pages | : 720 |
Release | : 1968 |
Genre | : America |
ISBN | : |