Pigging Out in Columbus
Author: Carl Japikse
Publisher: Ariel Press
Published: 1990-06-01
Total Pages: 160
ISBN-13: 9780898048032
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Author: Carl Japikse
Publisher: Ariel Press
Published: 1990-06-01
Total Pages: 160
ISBN-13: 9780898048032
DOWNLOAD EBOOKAuthor: Carl Japikse
Publisher: Enthea Press
Published: 1993-01-01
Total Pages: 160
ISBN-13: 9780898048124
DOWNLOAD EBOOKPigging Out is a state of mind -- the ultimate dining experience. In France, pigs are used to sniff out and find truffles, one of the true delicacies of haute cuisine. In Pigging Out in Columbus, author Carl Japikse is not looking for truffles, but for the ultimate food ecstasies in Central Ohio. And there are plenty of them to be found -- 111 in all.
Author: Gateway Publications
Publisher: Gateway Publications (Company)
Published: 1996
Total Pages: 156
ISBN-13: 9781885954015
DOWNLOAD EBOOK"Compiled by Keith Johnson, a certified Bar-B-Que judge and graduate of the School of Southern Bar-B-Que, Piggin' out features over 800 of the best bar-b-que restaurants found in 11 states and gives you maps and directions to bar-b-que eateries all across the southern U.S."--Cover.
Author: Jim Ellison
Publisher: Arcadia Publishing
Published: 2020
Total Pages: 160
ISBN-13: 1467143766
DOWNLOAD EBOOKFor nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.
Author: Cynthia Clampitt
Publisher: Rowman & Littlefield
Published: 2018-10-16
Total Pages: 263
ISBN-13: 153811075X
DOWNLOAD EBOOKAmong the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Author: D. L. Harris
Publisher: John Wiley & Sons
Published: 2008-04-15
Total Pages: 235
ISBN-13: 0470376716
DOWNLOAD EBOOKMulti-site Pig Production is the first comprehensive description of the most profound changes that have occurred in swine production methodology in many years. Dr Harris is singularly qualified to write this book because he has played a pivotal role in the development of multi-site rearing techniques that are being applied throughout the world. This book provides final definition for a variety of terms being used to describe swine production methods. A standardised nomenclature facilitates more accurate future interactions between participants in swine production systems that involve multiple sites, buildings, and rooms with different age groups and functions.