The History of the Hen Fever

A Humorous Record

Author: George Pickering Burnham

Publisher: N.A


Category: Chickens

Page: 326

View: 2083

Posted in Chickens

The Oxford Encyclopedia of Food and Drink in America

Author: Andrew Smith

Publisher: N.A

ISBN: 0199734968

Category: Business & Economics

Page: 2182

View: 8390

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.
Posted in Business & Economics

Building Houses Out of Chicken Legs

Black Women, Food, and Power

Author: Psyche A. Williams-Forson

Publisher: Univ of North Carolina Press

ISBN: 0807830224

Category: Social Science

Page: 317

View: 9432

Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women defin
Posted in Social Science

The Garden of Invention

Luther Burbank and the Business of Breeding Plants

Author: Jane S. Smith

Publisher: Penguin

ISBN: 9781101046227

Category: Business & Economics

Page: 368

View: 7429

The wide-ranging and delightful history of celebrated plant breeder Luther Burbank and the business of farm and garden in early twentieth- century America At no other time in history has there been more curiosity or concern about the food we eat-and genetically modified foods, in particular, have become both pervasive and suspect. A century ago, however, Luther Burbank's blight-resistant potatoes, white blackberries, and plumcots-a plum-apricot hybrid-were celebrated as triumphs in the best tradition of American ingenuity and perseverance. In his experimental grounds in Santa Rosa, California, Burbank bred and cross-bred edible and ornamental plants-for both home gardens and commercial farms-until they were bigger, hardier, more beautiful, and more productive than ever before. A fascinating portrait of an American original, The Garden of Invention is also a colorful and engrossing tale of the intersection of gardening, science and business in the years between the Civil War and the Great Depression.
Posted in Business & Economics

Home to Roost

A Backyard Farmer Chases Chickens Through the Ages

Author: Bob Sheasley

Publisher: Macmillan

ISBN: 9780312373641

Category: Nature

Page: 290

View: 7878

A lighthearted scientific history of the chicken is interspersed with the author's story of tending his backyard poultry farm throughout the course of a year, in an account that features such topics as the role of the chicken in folk medicine and technology, what a chicken's DNA reveals about its relation to humans, and how classical music can bolster egg laying. 25,000 first printing.
Posted in Nature

Art and Science in Breeding

Creating Better Chickens

Author: Margaret Elsinor Derry

Publisher: University of Toronto Press

ISBN: 1442643951

Category: History

Page: 281

View: 947

Chickens are now the most scientifically engineered of livestock. How have the methods used by geneticists differed from those employed by domestic breeders over time? Art and Science in Breeding details the relationship between farm practices and agricultural genetics in poultry breeding from 1850 to 1960. Margaret E. Derry traces the history and organization of chicken breeding in North America, from craft approaches and breeding as an 'art,' to the conflicts that had emerged between traditional and scientific methods by the 1940s. Derry assesses links between the 'scientific' revolution of chicken farming and the development of corporate breeding as a modern, international industry. Using poultry as a case study for the wider narrative of agricultural genetics, Art and Science in Breeding adds considerable knowledge to a rapidly growing field of inquiry.
Posted in History

Why Did the Chicken Cross the World?

The Epic Saga of the Bird that Powers Civilization

Author: Andrew Lawler

Publisher: Simon and Schuster

ISBN: 1476729905

Category: History

Page: 336

View: 3011

"Beginning in the jungles of Southeast Asia, trekking through the Middle East, traversing the Pacific, Lawler discovers the secrets behind the chicken's transformation from a shy, wild bird into an animal of astonishing versatility, capable of serving our species' changing needs. Across the ages, it has been an all-purpose medicine, sex symbol, gambling aid, inspiration for bravery, and of course, the star of the world's most famous joke. Only recently has it become humanity's most important single source of protein. Most surprisingly, the chicken--more than the horse, cow , or dog-- has been a remarkable constant in the sperad of civilization across the globe"--Page 4 of cover.
Posted in History

Tastes Like Chicken: A History of America's Favorite Bird

Author: Emelyn Rude

Publisher: Pegasus Books

ISBN: 1681771985

Category: Cooking

Page: 272

View: 5816

From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Posted in Cooking

The History of France from the origin of that nation to the year 1702

Containing, besides all the material transactions in peace and war, a particular account of the steps taken by their late princes, to subvert their civil liberties, and to extirpate the reformed religion ... To which is added, the antient and present state of France, as to its constitution and government, the royal family, the nobility, and offices civil and military &c. ...

Author: N.A

Publisher: N.A


Category: France

Page: N.A

View: 4078

Posted in France

The History of the Antient Abbeys, Monasteries, Hospitals, Cathedral and Collegiate Churches

Being Two Additional Volumes to Sir William Dugdale's Monasticon Anglicanum: Containing the Original and First Establishment of All the Religious Orders that Ever Were in Great Britain ... Not Spoken of by Sir William Dugdale, and Mr. Dodsworth. The Foundations of Their Several Monasteries ...

Author: John Stevens

Publisher: N.A


Category: Cathedrals

Page: N.A

View: 5964

Posted in Cathedrals

British Poultry Standards

Author: Victoria Roberts

Publisher: John Wiley & Sons

ISBN: 1444309382

Category: Technology & Engineering

Page: 480

View: 6490

British Poultry Standards 6th edition is the official reference to all the recognised Poultry Standards in Great Britain. It contains complete specifications together with judging points for all standardised breeds and varieties, as compiled by the specialist Breed Clubs and recognised by the Poultry Club of Great Britain. Breeding and exhibiting poultry is a long-held tradition as well as a popular and rewarding hobby. The work of the Breed Clubs and the many dedicated breeders in preserving the pure breeds is vital in maintaining our breeds of poultry not only for the cultural heritage of future generations but also as a gene bank for the commercial world. Under the guardianship of the Poultry Club of Great Britain, this book details the authorised standards of excellence for each breed. New to this edition: • New and improved colour images for many breeds, now with almost 300 colour photographs. • The inclusion of silhouettes to show the perfect shape for each breed. • An additional 14 breeds are covered.
Posted in Technology & Engineering

Finding List of Books & Pamphlets ...

Author: Buffalo. Public Library

Publisher: N.A


Category: Library catalogs

Page: N.A

View: 379

Posted in Library catalogs

Chicken Breeds & Care

A Color Directory of the Most Popular Breeds and Their Care

Author: Frances Bassom

Publisher: Firefly Books Limited

ISBN: 9781554074730

Category: Pets

Page: 208

View: 1330

A guide to keeping chickens offers advice on housing, care, feeding, breeding, and showing and includes profiles of more than seventy of the most popular breeds, detailing origins, weight ranges, egg characteristics, physical appearance, and behavior.
Posted in Pets

The China Fowl

Shanghae, Cochin, and "Brahma."

Author: George Pickering Burnham

Publisher: N.A


Category: Brahma chicken

Page: 168

View: 7065

Posted in Brahma chicken


Author: Cincinnati (Ohio), Public Library

Publisher: N.A



Page: N.A

View: 4340

Posted in

The Athenaeum

Author: N.A

Publisher: N.A



Page: N.A

View: 810

Posted in