Download Full eBooks in PDF
Matzoh Ball Gumbo Volume 1 Of 2 Easyread Comfort Edition Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Matzoh Ball Gumbo Volume 1 Of 2 Easyread Comfort Edition book. This book definitely worth reading, it is an incredibly well-written.
Author : Anonim
Publisher : ReadHowYouWant.com
Page : 438 pages
File Size : 49,6 Mb
Release : 2024-06-23
Category : Electronic
ISBN : 9781442997066
Author : Anonim
Publisher : ReadHowYouWant.com
Page : 398 pages
File Size : 42,6 Mb
Release : 2024-06-23
Category : Electronic
ISBN : 9781442997158
Author : Marcie Cohen Ferris
Publisher : Readhowyouwant
Page : 360 pages
File Size : 40,7 Mb
Release : 2009-08-05
Category : Cooking
ISBN : 1442929790
Since early colonial times in America, Jewish southerners have been tempted by delectable regional foods. Because some of these foods - including pork and shellfish - have been traditionally forbidden to Jews by religious dietary laws, southern Jews face a special predicament. In a culinary journey through the Jewish South, Arkansas native Marcie Cohen Ferris explores how southern Jews embraced, avoided, and adapted southern food and, in the process, have found themselves at home. From colonial Savannah and Charleston to Civil War era New Orleans and Natchez, from New South Atlanta to contemporary Memphis and the Mississippi and Arkansas Deltas, examines the expressive power of food throughout southern Jewish history. Jews in the South reinvented traditions as they adjusted to living in a largely Christian world where they were bound by regional rules of race, class, and gender. In some cases, Jews merely adjusted their eating habits to match those of their new neighbors. In other cases, they created a new cuisine that revealed a merging of the many cultures they encountered in the New World. At the dining table, Jewish southerners created a distinctive religious expression that reflects the evolution of southern Jewish life. Featuring a trove of photographs, Matzoh Ball Gumbo also includes anecdotes, oral histories, and more than thirty recipes to try at home. Ferris's rich tour of southern Jewish foodways helps us answer the question, ''What does it mean to be both southern and Jewish?''
Author : Anonim
Publisher : ReadHowYouWant.com
Page : 574 pages
File Size : 44,8 Mb
Release : 2024-06-23
Category : Electronic
ISBN : 9781442997110
Author : Anonim
Publisher : ReadHowYouWant.com
Page : 538 pages
File Size : 53,7 Mb
Release : 2024-06-23
Category : Electronic
ISBN : 9781442997318
Author : Marcie Cohen Ferris
Publisher : UNC Press Books
Page : 342 pages
File Size : 54,6 Mb
Release : 2012-01-01
Category : Cooking
ISBN : 9780807882313
From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture of history and foodways, including more than thirty recipes to try at home.
Author : Michael W. Twitty
Publisher : HarperCollins
Page : 504 pages
File Size : 48,9 Mb
Release : 2018-07-31
Category : Cooking
ISBN : 9780062876577
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
Author : Harvey Levenstein
Publisher : University of Chicago Press
Page : 230 pages
File Size : 52,5 Mb
Release : 2012-03-08
Category : Cooking
ISBN : 9780226473741
These include Nobel Prize-winner Eli Metchnikoff, who advised that yogurt would enable people to live to be 140, and Elmer McCollum, the "discoverer" of vitamins, who tailored his warnings about vitamin deficiencies to suit the food producers who funded him. Levenstein also highlights how large food companies have taken advantage of these concerns by marketing their products to combat the fear of the moment. Such examples include the co-opting of the "natural foods" movement, which grew out of the belief that inhabitants of a remote Himalayan Shangri-la enjoyed remarkable health by avoiding the very kinds of processed food these corporations produced, and the physiologist Ancel Keys, originator of the Mediterranean Diet, who provided the basis for a powerful coalition of scientists, doctors, food producers, and others to convince Americans that high-fat foods were deadly.
Author : Jane Ziegelman
Publisher : Harper Collins
Page : 278 pages
File Size : 46,8 Mb
Release : 2010-05-14
Category : History
ISBN : 9780061997907
“Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.” — Russell Shorto, author of The Island at the Center of the World 97 Orchard is a richly detailed investigation of the lives and culinary habits—shopping, cooking, and eating—of five families of various ethnicities living at the turn of the twentieth century in one tenement on the Lower East Side of Manhattan. With 40 recipes included, 97 Orchard is perfect for fans of Rachel Ray’s Hometown Eats; anyone interested in the history of how immigrant food became American food; and “foodies” of every stripe.
Author : R. M. Downey
Publisher : Unknown
Page : 20 pages
File Size : 51,7 Mb
Release : 1982
Category : Diet
ISBN : UIUC:30112105111139
Author : James E. Davis,Hazel K. Davis,National Council of Teachers of English. Committee on the Junior High and Middle School Booklist
Publisher : Urbana, Ill. : National Council of Teachers of English
Page : 516 pages
File Size : 41,5 Mb
Release : 1988
Category : Reference
ISBN : UOM:39015010364381
An annotated listing of nearly 2,000 books of fiction, nonfiction, poetry, and drama; arranged topically under categories ranging from Abuse to Trivia; and recommended for junior high and middle school students.
Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Subcommittee on Interpretation and Uses of Dietary Reference Intakes,Subcommittee on Upper Reference Levels of Nutrients,Panel on Dietary Antioxidants and Related Compounds
Publisher : National Academies Press
Page : 530 pages
File Size : 55,8 Mb
Release : 2000-08-27
Category : Medical
ISBN : 9780309069496
This volume is the newest release in the authoritative series of quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. Dietary Reference Intakes (DRIs) is the newest framework for an expanded approach developed by U.S. and Canadian scientists. This book discusses in detail the role of vitamin C, vitamin E, selenium, and the carotenoids in human physiology and health. For each nutrient the committee presents what is known about how it functions in the human body, which factors may affect how it works, and how the nutrient may be related to chronic disease. Dietary Reference Intakes provides reference intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for different groups based on age and gender, along with a new reference intake, the Tolerable Upper Intake Level (UL), designed to assist an individual in knowing how much is "too much" of a nutrient.
Author : Institute of Medicine,Food and Nutrition Board,Subcommittee on Upper Reference Levels of Nutrients,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes and its Panel on Folate, Other B Vitamins, and Choline
Publisher : National Academies Press
Page : 591 pages
File Size : 49,5 Mb
Release : 2000-06-15
Category : Medical
ISBN : 9780309132695
Since 1941, Recommended Dietary Allowances (RDAs) has been recognized as the most authoritative source of information on nutrient levels for healthy people. Since publication of the 10th edition in 1989, there has been rising awareness of the impact of nutrition on chronic disease. In light of new research findings and a growing public focus on nutrition and health, the expert panel responsible for formulation RDAs reviewed and expanded its approachâ€"the result: Dietary Reference Intakes. This new series of references greatly extends the scope and application of previous nutrient guidelines. For each nutrient the book presents what is known about how the nutrient functions in the human body, what the best method is to determine its requirements, which factors (caffeine or exercise, for example) may affect how it works, and how the nutrient may be related to chronic disease. This volume of the series presents information about thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline. Based on analysis of nutrient metabolism in humans and data on intakes in the U.S. population, the committee recommends intakes for each age groupâ€"from the first days of life through childhood, sexual maturity, midlife, and the later years. Recommendations for pregnancy and lactation also are made, and the book identifies when intake of a nutrient may be too much. Representing a new paradigm for the nutrition community, Dietary Reference Intakes encompasses: Estimated Average Requirements (EARs). These are used to set Recommended Dietary Allowances. Recommended Dietary Allowances (RDAs). Intakes that meet the RDA are likely to meet the nutrient requirement of nearly all individuals in a life-stage and gender group. Adequate Intakes (AIs). These are used instead of RDAs when an EAR cannot be calculated. Both the RDA and the AI may be used as goals for individual intake. Tolerable Upper Intake Levels (ULs). Intakes below the UL are unlikely to pose risks of adverse health effects in healthy people. This new framework encompasses both essential nutrients and other food components thought to pay a role in health, such as dietary fiber. It incorporates functional endpoints and examines the relationship between dose and response in determining adequacy and the hazards of excess intake for each nutrient.
Author : Luis Alberto Urrea
Publisher : Little, Brown
Page : 181 pages
File Size : 46,8 Mb
Release : 2015-04-07
Category : Fiction
ISBN : 9780316334389
This hard-hitting, beautiful short story collection from one of America's preeminent literary voices “reflect[s] both sides of his Mexican-American heritage while stretching the reader's understanding of human boundaries” (Kirkus). Examining the borders between one nation and another, between one person and another, Urrea reveals his mastery of the short form. This collection includes the Edgar-award winning "Amapola" and his now-classic "Bid Farewell to Her Many Horses," which had the honor of being chosen for NPR's "Selected Shorts" not once but twice. Suffused with wanderlust, compassion, and no small amount of rock and roll, The Water Museum is a collection that confirms Luis Alberto Urrea as an American master.
Author : Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Panel on Dietary Reference Intakes for Electrolytes and Water
Publisher : National Academies Press
Page : 639 pages
File Size : 48,5 Mb
Release : 2005-06-18
Category : Medical
ISBN : 9780309091589
Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate The Dietary Reference Intakes (DRIs) are quantitative estimates of nutrient intakes to be used for planning and assessing diets for healthy people. This new report, the sixth in a series of reports presenting dietary reference values for the intakes of nutrients by Americans and Canadians, establishes nutrient recommendations on water, potassium, and salt for health maintenance and the reduction of chronic disease risk. Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate discusses in detail the role of water, potassium, salt, chloride, and sulfate in human physiology and health. The major findings in this book include the establishment of Adequate Intakes for total water (drinking water, beverages, and food), potassium, sodium, and chloride and the establishment of Tolerable Upper Intake levels for sodium and chloride. The book makes research recommendations for information needed to advance the understanding of human requirements for water and electrolytes, as well as adverse effects associated with the intake of excessive amounts of water, sodium, chloride, potassium, and sulfate. This book will be an invaluable reference for nutritionists, nutrition researchers, and food manufacturers.