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 | : Silas M. Shepard |
Publisher | : |
Total Pages | : 262 |
Release | : 1974 |
Genre | : Swine |
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 | : Silas M. Shepard |
Publisher | : |
Total Pages | : 0 |
Release | : 1886 |
Genre | : |
ISBN | : |
Author | : S. M. Shepard |
Publisher | : |
Total Pages | : |
Release | : 1896 |
Genre | : Swine |
ISBN | : |
Author | : Jessica B. Harris |
Publisher | : Bloomsbury Publishing USA |
Total Pages | : 304 |
Release | : 2011-01-01 |
Genre | : Social Science |
ISBN | : 1596913959 |
The author of The Africa Cookbook presents a history of the African Diaspora on two continents, tracing the evolution of culturally representative foods ranging from chitlins and ham hocks to fried chicken and vegan soul.
Author | : Robert A. Divine |
Publisher | : Longman Publishing Group |
Total Pages | : 466 |
Release | : 2002 |
Genre | : History |
ISBN | : 9780321091567 |
With its careful balance of the social and political dimensions of the American past, "America Past and Present, Sixth Edition, Volume B" helps readers grasp the scope and the complexity of American history from 1848 to 1920. This book integrates political, diplomatic, social, cultural and economic history into one rich narrative that tells the story of all Americans-whites, blacks, Native Americans, Hispanics, women, politicians, business leaders, and the everyday person on the street. For anyone interested in American history from 1848 to 1920.
Author | : Jesse Griffiths |
Publisher | : |
Total Pages | : |
Release | : 2021-06 |
Genre | : |
ISBN | : 9780578880600 |
The Hog Book: a Chef's Guide to Hunting, Butchering and Cooking Wild Pigs walks new and seasoned hunters and wild food aficionados through the winding - and often misunderstood- path of hunting, processing, butchering and cooking feral hogs. From history and distribution to curing and packaging, this complete guide delves into every aspect of utilizing this invasive species as a delicious food source. Designed for beginners or advanced cooks, The Hog Book contains over 100 recipes from whole hog cookery to sausage to offal. Author Jesse Griffiths is a dedicated hog hunter and consumer, again working in partnership with lauded photographer Jody Horton after the success of their first collaboration, Afield.