Results by title
240 books match the query 'Agriculture & Food Policy' and 3 start with n
Native Foods
Agriculture, Indigeneity, and Settler Colonialism in American HistoryMichael D. Wise
University of Arkansas Press, 2023
In Native Foods: Agriculture, Indigeneity, and Settler Colonialism in American History, Michael D. Wise confronts four common myths about Indigenous food history: that most Native communities did not practice agriculture; that Native people were primarily hunters; that Native people were usually hungry; and that Native people never developed taste or cuisine. Wise argues that colonial expectations of food and agriculture have long structured ways of seeing (and of not seeing) Native land and labor.
Combining original historical research with interdisciplinary perspectives and informed by the work of Indigenous food sovereignty advocates and activists, this study sheds new light on the historical roles of Native American cuisine in American history and the significance of ongoing colonial processes in present-day discussions about the place of Native foods and Native history in our evolving worlds of taste, justice, and politics.
Combining original historical research with interdisciplinary perspectives and informed by the work of Indigenous food sovereignty advocates and activists, this study sheds new light on the historical roles of Native American cuisine in American history and the significance of ongoing colonial processes in present-day discussions about the place of Native foods and Native history in our evolving worlds of taste, justice, and politics.
[more]
New Lives for Ancient and Extinct Crops
Edited by Paul E. Minnis
University of Arizona Press, 2014
Over many millennia, farmers across the world have domesticated literally thousands of species and developed tens of thousands of varieties of these plants. Despite the astonishing agricultural diversity that existed long ago, the world’s current food base has narrowed to a dangerous level. By studying the long and dynamic history of farming in the ancient past, archaeology can play a part in helping ensure the stability of the human food supply by identifying once-important crops and showing where and how such crops were grown in the past. Thanks to this work, extinct crops might even be redomesticated from their wild progenitors.
New Lives for Ancient and Extinct Crops profiles nine plant species that were important contributors to human diets and had medicinal uses in antiquity: maygrass, chenopod, marshelder, agave, little barley, chia, arrowroot, little millet, and bitter vetch. Each chapter is written by a well-known scholar, who illustrates the global value of the ancient crop record to inform the present. From eastern and western North America, Mesoamerica, South America, western Asia, and south-central Asia, the contributors provide examples of the unexpected wealth of information available in the archaeological record about ancient and extinct crops.
New Lives for Ancient and Extinct Crops profiles nine plant species that were important contributors to human diets and had medicinal uses in antiquity: maygrass, chenopod, marshelder, agave, little barley, chia, arrowroot, little millet, and bitter vetch. Each chapter is written by a well-known scholar, who illustrates the global value of the ancient crop record to inform the present. From eastern and western North America, Mesoamerica, South America, western Asia, and south-central Asia, the contributors provide examples of the unexpected wealth of information available in the archaeological record about ancient and extinct crops.
[more]
Northern Hospitality
Cooking by the Book in New EnglandKeith Stavely
University of Massachusetts Press, 2011
If you think traditional New England cooking is little more than baked beans and clam chowder, think again. In this enticing anthology of almost 400 historic New England recipes from the seventeenth to the early twentieth century, you will be treated to such dishes as wine-soaked bass served with oysters and cranberries, roast shoulder of lamb seasoned with sweet herbs, almond cheesecake infused with rosewater, robust Connecticut brown bread, zesty ginger nuts, and high-peaked White Mountain cake.
Beginning with four chapters placing the region's best-known cookbook authors and their works in nuanced historical context, Keith Stavely and Kathleen Fitzgerald then proceed to offer a ten-chapter cornucopia of culinary temptation. Readers can sample regional offerings grouped into the categories of the liquid one-pot meal, fish, fowl, meat and game, pie, pudding, bread, and cake. Recipes are presented in their original textual forms and are accompanied by commentaries designed to make them more accessible to the modern reader. Each chapter, and each section within each chapter, is also prefaced by a brief introductory essay. From pottage to pie crust, from caudle to calf's head, historic methods and obscure meanings are thoroughly—sometimes humorously—explained.
Going beyond reprints of single cookbooks and bland adaptations of historic recipes, this richly contextualized critical anthology puts the New England cooking tradition on display in all its unexpected--and delicious--complexity. Northern Hospitality will equip readers with all the tools they need for both historical understanding and kitchen adventure.
Beginning with four chapters placing the region's best-known cookbook authors and their works in nuanced historical context, Keith Stavely and Kathleen Fitzgerald then proceed to offer a ten-chapter cornucopia of culinary temptation. Readers can sample regional offerings grouped into the categories of the liquid one-pot meal, fish, fowl, meat and game, pie, pudding, bread, and cake. Recipes are presented in their original textual forms and are accompanied by commentaries designed to make them more accessible to the modern reader. Each chapter, and each section within each chapter, is also prefaced by a brief introductory essay. From pottage to pie crust, from caudle to calf's head, historic methods and obscure meanings are thoroughly—sometimes humorously—explained.
Going beyond reprints of single cookbooks and bland adaptations of historic recipes, this richly contextualized critical anthology puts the New England cooking tradition on display in all its unexpected--and delicious--complexity. Northern Hospitality will equip readers with all the tools they need for both historical understanding and kitchen adventure.
[more]