Barns of New York
Barns of New York

Author: Cynthia Falk

Publisher: Cornell University Press

Published: 2012-05-01

Total Pages: 296

ISBN-13: 080146398X

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Barns of New York explores and celebrates the agricultural and architectural diversity of the Empire State-from Long Island to Lake Erie, the Southern Tier to the North Country-providing a unique compendium of the vernacular architecture of rural New York. Through descriptions of the appearance and working of representative historic farm buildings, Barns of New York also serves as an authoritative reference for historic preservation efforts across the state. Cynthia G. Falk connects agricultural buildings-both extant examples and those long gone-with the products and processes they made and make possible. Great attention is paid not only to main barns but also to agricultural outbuildings such as chicken coops, smokehouses, and windmills. Falk further emphasizes the types of buildings used to support the cultivation of products specifically associated with the Empire State, including hops, apples, cheese, and maple syrup. Enhanced by more than two hundred contemporary and historic photographs and other images, this book provides historical, cultural, and economic context for understanding the rural landscape. In an appendix are lists of historic farm buildings open to the public at living history museums and historic sites. Through a greater awareness of the buildings found on farms throughout New York, readers will come away with an increased appreciation for the state's rich agricultural and architectural legacy.

Barns of New York
Barns of New York

Author: Cynthia G. Falk

Publisher: Cornell University Press

Published: 2012-05-15

Total Pages: 293

ISBN-13: 0801464455

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Barns of New York explores and celebrates the agricultural and architectural diversity of the Empire State—from Long Island to Lake Erie, the Southern Tier to the North Country—providing a unique compendium of the vernacular architecture of rural New York. Through descriptions of the appearance and working of representative historic farm buildings, Barns of New York also serves as an authoritative reference for historic preservation efforts across the state.Cynthia G. Falk connects agricultural buildings—both extant examples and those long gone—with the products and processes they made and make possible. Great attention is paid not only to main barns but also to agricultural outbuildings such as chicken coops, smokehouses, and windmills. Falk further emphasizes the types of buildings used to support the cultivation of products specifically associated with the Empire State, including hops, apples, cheese, and maple syrup.Enhanced by more than two hundred contemporary and historic photographs and other images, this book provides historical, cultural, and economic context for understanding the rural landscape. In an appendix are lists of historic farm buildings open to the public at living history museums and historic sites. Through a greater awareness of the buildings found on farms throughout New York, readers will come away with an increased appreciation for the state's rich agricultural and architectural legacy.

At Home in The American Barn
At Home in The American Barn

Author: James B. Garrison

Publisher: Rizzoli Publications

Published: 2016-03-29

Total Pages: 240

ISBN-13: 0847847497

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At Home in the American Barn examines the fascinating possibilities for living and adaptive reuse provided by the expansive spaces and rough-hewn look of these traditional structures. Nationwide, Americans are turning to structures such as the barn with a mind to renovating them to fit the lifestyles of today, redesigning these often-wonderful places of the past into residential spaces. At Home in the American Barn embraces the dream to slow things down and return to basics and shares some success stories, as made plain by the buildings themselves.This richly illustrated volume focuses on the barn as home. Each of the structures featured has been adapted from its original utilitarian purpose to allow for comfortable, joyous living. Built at first as places for work, barns nevertheless often demonstrate fine craftsmanship and artistry. This volume emphasizes the rare beauty of these structures and shows throughout elegant solutions for living in these beautifully imagined homes. Soaring rafters here allow for dramatic chandeliers in one home or a wall of magnificent bookcases in another. Spaces that are unconventional in a traditional domestic sense here serve as springboards for inspiration that allow for, in one home, a spiral staircase of fantasy made from hand-planed wood, and, in another, a wall of glass that lets in the sun. At Home in The American Barn shows the way that this can be done successfully and artfully.

Round Barns of New York
Round Barns of New York

Author: Richard Triumpho

Publisher: Syracuse University Press

Published: 2004-05-01

Total Pages: 144

ISBN-13: 9780815607960

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This book begins with an intriguing overview of the first five round barns built across America, including one in New York State. Elliott Stewart, who built the first octagon barn in the Empire State in 1874, is revealed to be a passionate original whose vigorous editorial campaign led to the construction of a dozen such barns. The author next introduces John McArthur who constructed a polygonal (sixteen-sided, double octagon) barn so huge it was the biggest in the state and second largest in the nation! Case histories document five other singular New York barns of varying configurations. Abundant photos make these bygone barns spring to life. Floor plans of the earliest barns show why the round shape engaged farmers at the turn of the century. The book also explains why true-round barns, born of silos, surpassed octagon barns in popularity. A special section on seven true-round barns in New York offers historical data and rare anecdotes by present owners.

Michigan's Heritage Barns
Michigan's Heritage Barns

Author: Mary Keithan

Publisher: MSU Press

Published: 1999

Total Pages: 150

ISBN-13:

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Photographer Keithan captures on film the rural landscape's aging and historic barns. But rather than a sad chronicle of America's rural decline, she presents a visual story of endurance and perseverance, of a way of life that continues to thrive. The b&w photographs from each of Michigan's 80 counties are enriched by her narrative, often including histories from the barn owners themselves.

BARNS of NY State
BARNS of NY State

Author: Melvin D Johnston

Publisher: Independently Published

Published: 2023-12-13

Total Pages: 0

ISBN-13:

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My book first addresses a little story of barns in New York State, delving into the rich barn history intertwined with the rural countryside. These barns, often overlooked landmarks, stand as testaments to the agricultural heritage of New York. After receiving three blue ribbons from the Dallas Professional Photographers Association, I had the confidence to continue my career in photography, capturing the essence and beauty of these iconic structures.

The New World Dutch Barn
The New World Dutch Barn

Author: John Fitchen

Publisher: Syracuse University Press

Published: 2001-06-01

Total Pages: 300

ISBN-13: 9780815606901

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Gregory D. Huber updates John Fitchen's The New World Dutch Barn with extensive new material. Added to Fitchen's descriptions of barn types, framing style, and exterior appearance is research information that relates to the form, fabric, and essence of each Dutch barn. Huber notes the secondary expressions seen in barns in various locations in both New York and New Jersey, the evolution of the barn building tradition, and why only one of the four major tie-beam types found in the Netherlands proliferates in America.

The Third Plate
The Third Plate

Author: Dan Barber

Publisher: Penguin

Published: 2014

Total Pages: 498

ISBN-13: 1594204071

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"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.