Potatoes in Popular Ways
Author | : |
Publisher | : |
Total Pages | : 4 |
Release | : 1944 |
Genre | : Cookery (Potatoes) |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 4 |
Release | : 1944 |
Genre | : Cookery (Potatoes) |
ISBN | : |
Author | : United States. Agricultural Research Service. Human Nutrition Research Division |
Publisher | : |
Total Pages | : 24 |
Release | : 1969 |
Genre | : Cookery (Potatoes) |
ISBN | : |
Author | : United States. Agricultural Research Service. Human Nutrition Research Division |
Publisher | : |
Total Pages | : 22 |
Release | : 1969 |
Genre | : |
ISBN | : |
Author | : United States. Agricultural Research Service. Human Nutrition Research Division |
Publisher | : |
Total Pages | : 28 |
Release | : 1966 |
Genre | : Cookery (Potatoes) |
ISBN | : |
Author | : United States. Agricultural Research Service. Human Nutrition Research Division |
Publisher | : |
Total Pages | : 35 |
Release | : 1957 |
Genre | : |
ISBN | : |
Author | : United States. Department of Agriculture |
Publisher | : |
Total Pages | : |
Release | : 1944 |
Genre | : Cooking (Potatoes) |
ISBN | : |
With the increased demand of food overseas during WWII, many foods were rationed on the home front. Long lines at the grocery store and market left many without much choice in ingredients for family meals. Foods like sugar and butter were hard to come by, and meat of any kind was mostly reserved for overseas troops and strictly rationed at home. Because of the conditions, families would result to foods in larger supply like bread, jams and the ever-present potato. This "Potatoes in Popular Ways" pamphlet was published and distributed by the U.S. Department of Agriculture in hopes of brightening citizens' spirits during the heavily-rationed time of WWII. While potatoes for dinner might have often been met with a groan and "not again!" this pamphlet lists tips and best practices on preparing potatoes to satisfy.
Author | : United States. Department of Agriculture. Radio Service |
Publisher | : |
Total Pages | : 2 |
Release | : 1945 |
Genre | : Cooking (Potatoes) |
ISBN | : |
Author | : United States. Agricultural Research Service. Human Nutrition Research Division |
Publisher | : |
Total Pages | : 0 |
Release | : 1957 |
Genre | : |
ISBN | : |
Author | : United States. Bureau of Human Nutrition and Home Economics |
Publisher | : |
Total Pages | : |
Release | : 1942 |
Genre | : |
ISBN | : |
Author | : Dongyu Qu |
Publisher | : World Scientific |
Total Pages | : 435 |
Release | : 2008-10-07 |
Genre | : Cooking |
ISBN | : 9814470414 |
Originated from the Andeans and characterized by its high nutritional value and wide adaptability, the potato is one of the most globally important crops today. It is now being planted in about 160 countries, with China as the biggest potato producer in the world, accounting for one-fourth of the world's total production. The production and consumption of potatoes in China will influence the potato industry worldwide. This book covers the origin, distribution, production, and consumption of the potato.Potatoes have been planted throughout China since their introduction 400 years ago. They have become the main staple food for many Chinese people, especially in the remote mountainous regions. Through the years, different regions have developed different cooking methods for this highly versatile vegetable. With increasing concerns over the ills of Western processed food, for example, French fries, potato dishes prepared in the Chinese way have the advantage of being healthy and diverse. This book serves to provide detailed instructions for their many methods of preparation.With 2008 declared as the United Nations International Year of the Potato, the release of this book is timely, as it encourages healthy and more varied consumption of the crop, thus advancing the potato industry forward.