Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.
Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.
Sin, cider and apple crumble... the 10,000-year story of the world's most tempting fruit. The Apple: A Delicious History takes the reader on an extraordinary journey, from the apple's prehistoric beginnings in the Tian Shan mountains of Kazakhstan to the explosion of commercial apple-growing in twenty-first-century China. Zigzagging across the centuries and straddling the globe, Sally Coulthard explores how the apple travelled along the Silk Road from Central Asia to Europe, appearing as an erotically charged symbol in Greek myth and poetry and even featuring in the shopping list of a senior Roman officer stationed on Hadrian's Wall. She samples the cider that flowed from the emperor. Charlemagne's orchards in the early Middle Ages, and relishes the crispness of the yellow sweeting, the first new apple variety to be cultivated in seventeenth-century America. And she discovers why, despite the existence of more than 7500 varieties of apple – from the ubiquitous Granny Smith to the purple-skinned Black Diamond of Tibet – only a handful of cultivars are available in modern supermarkets. Amplified by mouth-wateringly appley recipes and the stories behind them, The Apple: A Delicious History embraces not only culinary, horticultural, social and commercial history but also age-old traditions in mythology, folklore and religion. It is the perfect gift book for gardeners and nature lovers – and for anyone who enjoys a drop of cider or a slice of apple pie.
Excerpt from A New Dictionary of Americanisms: Being a Glossary of Words Supposed to Be Peculiar to the United States and the Dominion of Canada A very dull man, and a pertinacious reader - the terms are by no means incompatible - is said to have had Johnson's Dictionary lent to him by some mischievous friend as an interesting new work, and to have read it through from beginning to end, quite unconscious that he was doing anything unusual. He observed, when he returned it, that the author appeared to him a person of considerable information, but that his style was slightly unconnected. The remark had a good deal of truth in it, for a dictionary is not bad reading on the whole. It is much more endurable than a good many of what are called lighter books, and not much more unconnected. What is an Americanism? In a good many instances the name is given to some archaism belated, or some English provincialism that has worked its way into general acceptance in the United States. It is usual to object, when expressions of either kind are classed by. some one as Americanisms, that they are nothing of the kind, which, though in strictness true enough, is a little unpractical; for surely, when words that have become obsolete in the mother country, or are merely "local" here and there, find themselves in wide or universal popularity in America, it is indeed convenient to class them as what they have practically become - Americanisms. Such words, for instance, as shyster, meeching, etc., are for all practical purposes Americanisms now, and are best classed and defined therewith. If we reject them, we must reject also such characteristic words as boss, stoop, portage, etc. Carry it far enough, and we would have hardly anything left but neologisms. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
Provides data on the range, life history, ecology, and economic importance of a wide variety of plants and animals and the composition of the solar system, weather, rocks, and minerals.
New edition! Convenient listing of words arranged alphabetically by rhyming sounds. More than 55,000 entries. Includes one-, two-, and three-syllable rhymes. Fully cross-referenced for ease of use. Based on best-selling Merriam-Webster's Collegiate® Dictionary, Eleventh Edition.
