This history of food, cooking, and cookbooks has drawn from original sources such as cookery manuscripts, cookery books, and gardening manuals to support the authors contention of a historical decline in American food and cooking. The authors argue that the golden age of American cookery occured in the first half-century of the republic.
John Hess spent 24 years at the New York Times as a business writer, food critic, and obituarist before he became an investigative reporter covering Paris and then the Middle East during the cold War. Here he looks back on his career, which encompassed Vietnam and the Palestinian-Israeli conflict. Back in the states, he also wrote a groundbreaking ...
This history of food, cooking, and cookbooks has drawn from original sources such as cookery manuscripts, cookery books, and gardening manuals to support the authors contention of a historical decline in American food and cooking. The authors argue that the golden age of American cookery occured in the first half-century of the republic.
"Antioxidants in Higher Plants" provides a blend of molecular and biochemical approches to cover the state of the art in antioxidant function. The chemistry and protective potential of sulfhydryl and hydroxyl compounds are emphasized. Some perspectives are presented regarding the response of antioxidant metabolism to interactions amonng ...
In the late 1960s, American society entered a period of rapidly accelerating social change. Certainty that U.S. vast scientific and technical capability would be able to find solutions to all problems began to turn to concern, as organizational efforts were unable to keep pace with new developments in a variety of areas. The health field, with its ...
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