Food Values of Poi, Taro, and Limu
Author | : Carey Dunlap Miller |
Publisher | : |
Total Pages | : 38 |
Release | : 1927 |
Genre | : Medical |
ISBN | : |
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Author | : Carey Dunlap Miller |
Publisher | : |
Total Pages | : 38 |
Release | : 1927 |
Genre | : Medical |
ISBN | : |
Author | : Carey Dunlap Miller |
Publisher | : |
Total Pages | : 25 |
Release | : 1927 |
Genre | : Food supply |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 1028 |
Release | : 1928 |
Genre | : Domestic economy |
ISBN | : |
Author | : Carey Dunlap Miller |
Publisher | : |
Total Pages | : 554 |
Release | : 1931 |
Genre | : Agriculture |
ISBN | : |
Author | : Rachel Laudan |
Publisher | : University of Hawaii Press |
Total Pages | : 308 |
Release | : 1996-08-01 |
Genre | : Cooking |
ISBN | : 9780824817787 |
Recent winner of a prestigious award from the Julia Child Cookbook Awards, presented by the International Association of Culinary Professionals. Lauden was given the 1997 Jane Grigson Award, presented to the book that, more than any other entered in the competition, exemplifies distinguished scholarship. Hawaii has one of the richest culinary heritages in the United States. Its contemporary regional cuisine, known as "local food" by residents, is a truly amazing fusion of diverse culinary influences. Rachel Laudan takes readers on a thoughtful, wide-ranging tour of Hawaii's farms and gardens, fish auctions and vegetable markets, fairs and carnivals, mom-and-pop stores and lunch wagons, to uncover the delightful complexities and incongruities in Hawaii's culinary history. More than 150 recipes, photographs, a bibliography of Hawaii's cookbooks, and an extensive glossary make The Food of Paradise an invaluable resource for cooks, food historians, and Hawaiiana buffs.
Author | : |
Publisher | : |
Total Pages | : 1170 |
Release | : 1928 |
Genre | : Hygiene |
ISBN | : |
Author | : E.S. Craighill Handy |
Publisher | : Tuttle Publishing |
Total Pages | : 409 |
Release | : 2012-12-21 |
Genre | : History |
ISBN | : 1462904386 |
Ancient Hawaiian Civilization takes us back to Hawaii's " stone age," when there wasn't an alphabet, numbering system, or other civilized distinctions as we know them. Still rules of living, modes, and customs permitted large numbers of people to live healthfully and happily throughout the islands. This fascinating history of Hawaii is " must" reading for anyone who has been, wants to go, or lives in America 's 50th State. This book authoritatively introduces the general reader to what was once a golden era of Hawaiian history and culture, the time when the islands were strictly Hawaiian Hawaii. Though the islands are almost completely westernized today, many facets from this golden age remain to make America's 50th State a " living laboratory" for the cultural and social study of racial migration and assimilation. This volume represents the knowledge and experience of no less than 16 scholars. The combined areas of specialization by no less than 16 authors have been carefully selected and grouped to make up this volume. Together, the authors comprise a truly formidable forum of Hawaiian thought and learning. Ethnologists, geologists, zoologists, and medical doctors are but a few of the areas of specialization represented in these pages.
Author | : Carey Dunlap Miller |
Publisher | : |
Total Pages | : 36 |
Release | : 1971 |
Genre | : Breadfruit |
ISBN | : |
Author | : Sybil Laura Smith |
Publisher | : |
Total Pages | : 64 |
Release | : 1929 |
Genre | : Food |
ISBN | : |
Author | : Harish K. Sharma |
Publisher | : John Wiley & Sons |
Total Pages | : 646 |
Release | : 2016-11-14 |
Genre | : Technology & Engineering |
ISBN | : 1118992695 |
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions. The perishable nature of roots and tubers demands appropriate storage conditions at different stages starting from farmers to its final consumers. Because of their highly perishable nature, search for efficient and better methods of preservation/processing have been continuing alongside the developments in different arena. This book covers the processing and technological aspects of root and tuber foods, detailing the production and processing of roots and tubers such as taro, cassava, sweet potato, yam and elephant foot yam. Featuring chapters on anatomy, taxonomy and physiology, molecular and biochemical characterization, GAP, GMP, HACCP, Storage techniques, as well as the latest technological interventions in Taro, Cassava, Sweet potato, yam and Elephant foot Yam.