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424 results for "american food"
Native american food and stories By Helyn Gulley
eBook (PDF): $6.26
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Food and cooking are some of the best ways into a culture. This project was about retrieving knowledge that was at risk of being lost forever. Recipes, like folklore, get passed down from generation... More > to generation. The Native American culture is not a stagnant one. Music and dance, artwork and stories will inevitably change over time. This book is a collection of stories and recipes that are based around the Native American culture as it is today. The imagery and research found comes from an American/British girl, outside of the culture and therfore the presentation of the book is a result of her influences throughout life aswell as the research undertaken for a month in the United States.< Less
Native american food and stories By Helyn Gulley
Paperback: $17.64
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Food and cooking are some of the best ways into a culture. This project was about retrieving knowledge that was at risk of being lost forever. Recipes, like folklore, get passed down from generation... More > to generation. The Native American culture is not a stagnant one. Music and dance, artwork and stories will inevitably change over time. This book is a collection of stories and recipes that are based around the Native American culture as it is today. The imagery and research found comes from an American/British girl, outside of the culture and therfore the presentation of the book is a result of her influences throughout life aswell as the research undertaken for a month in the United States.< Less
Ancient Foods & Recipes of the Ages: Native Americans By R. D. Dalen
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The wealth of the Americas in 1492 was not in gold and silver, as Europeans thought, but in the variety of foods that grew in the soils of the new world. Potatoes, avocados, tomatoes, and peanuts... More > are all familiar American foods today. Corn, beans, asquash, pumpkins, and potatoes and a variety of fruits are also important. Throughout the Americas, native people consumed an amazing variety of wild and domesticated plants. From upstate New York through the Ohio River valley, people gathered wild foods—fruits (grapes, plums, thorn apples, cherries, blackberries, blueberries, elderberries, sumac berries and nuts (acorns, butternuts, hickory nuts, walnuts, hazelnuts, and beechnuts). The Iroquois ceremonial cycle included a strawberry festival that celebrated the small, new wild strawberries that were a particular delicacy and a harbinger of spring. Their juice is still drunk at ceremonies in contemporary Iroquois communities. Enjoy a variety of Native American recipes are included in chapter 5!< Less
Ancient Foods & Recipes of the Ages: Early American Pilgrims By R. D. Dalen
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What did the pilgrims eat? Following the example of Columbus, European colonists came to the Americas hoping for opportunity, but still expecting the European food that they were used to. They were... More > not to receive it, however. Wheat, which they loved, did not grow well on the East Coast. Corn, a native species that was totally foreign to the colonists, had to be integrated into the diet, along with beans. The sweet potato was even popular in Europe when it was sent there, and it was included in numerous recipes. See chapter 5 for many examples of early American and pilgrim foods.< Less
Freedom Fare: A Taste of American Food History By Mark Barrow
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Food history explores how our relationship to food has transformed over time. The field not only seeks to analyze developments in how food has been grown, processed, transported, stored,... More > advertised, sold, prepared, and consumed, but also the complex cultural rituals and meanings associated with our diets and the ways in which our eating choices help establish identity. In short, food history offers an invaluable window onto who we are as a people and a nation. The sixteen chapters in this volume offer important perspectives on the role and place of food in American history. They were produced by students in my 4000-level senior capstone course during the spring of 2014.< Less
Beyond Soul Food, Modern American Heritage Cuisine By Richard Petty
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Southern Cooking
True Food By Kate Carlier Currie
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A soup to nuts collection of recipes for modern American cuisine. True Food uses fresh ingredients to make great food that is good for you without being health food. These are recipes for week night... More > dinners and cocktail parties, breakfast on the run to brunch with friends, chocolate chip cookies to luscious cakes. Food for real people everyday of their lives.< Less
FOOD of LOVE By Michael Jordan, Wendy Jordan
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FOOD of LOVE is the recipes and stories behind Chefs Michael and Wendy Jordan of Rosemary's Restaurant. Chefs Michael and Wendy Jordan draw from a variety of culinary influences to present this... More > cookbook filled with French-inspired, creative American dishes with regional influences from New Orleans and the Deep South.< Less
American cookbook By Thomas Hopkins
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(3 Ratings)
A collection of many recipes from several sources.
American Fry By Lars Lentz
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A cookbook of fried and deep fried foods, primarily found throughout the USA, with author commentary on many of the recipies.