Books & Bygones
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Herbs with Vegetables
Selected Nutrients in Certain Vegetables Cokium Vitamin A Ascorbic Calories mg. Value I.U. Acid mg. -------- --------------- 20 Calories or less Per Serving* Asparogus 18 19 790 23 Beans, snap green 15 31 340 8 Broccoli, spears 20 66 1,875 67 Cabbage, row 13 25 65 24 Cabbage, ,ooked 18 38 110 28 Carrots, l row 5:12" x 1" 20 18 5,500 4 Cauliflower 13 13 35 33 Celery 8 20 120 5 Cucumbers, 16-7V2' 1 x 211 8 9 Trace 6 Endive, 2 oz. 10 46 1,870 6 Lettuce, Boston type, %-4" head 8 19 532 4 lettuce, lcel.,o:g, \1'-4%" heod 15 23 375 7 Pepper, greE'n 1 15 6 260 79 R<Jdishes, 4 5 12 Trace 10 Spinach, cooked 20 84 7,290 25 Sprouts, Mung beon 15 8 10 9 Squ<Jsh, summN 15 26 410 10 Turnips, cooked 17 27 Trace 17 21 to 65 Calories Per Serving* Beets, diced 25 12 20 5 llrus,e! sprouts 23 21 340 57 Carrots, cooked 23 24 7,610 4 Onions 30 25 40 7 Peas, green 58 19 430 17 Pumpkio 38 30 7,295 6 S0uerkra11l 23 43 60 17 Squash, winter 65 26 4,305 13 Tomato, one 5 o:i:. 35 20 1,350 34 Tomato juice, conned 25 8 1,090 20 Other Vegetables* Beans, Imm immature 90 38 225 14 Corn es 5 345 6 Potolo, baked, on!!' 5 oz. 90 9 Trace 20 Potato, French fried, 10 pieces 155 9 Troce 12 Potato, mashed {milk and butter) 93 2~ 165 9 Sweet potato, baked, one 155 44 8,910 24 Swee! potolo, condied 295 65 l l,030 17 Swe~ potato, conned 117 27 8,500 15 S..an,~, Mature Ory Common vori;;,ties-red, i::onned 115 37 Trace Common vorieties-<:anned/tomoto $auce 160 70 80 3 Limo, cooked 130 28 Trace Trace Peas, spt,t, cooked 145 14 50 * V2 cup serving unless otherwise indicated. -
DOCUMENT RESUME Foods
DOCUMENT RESUME ED 410 466 CE 074 662 TITLE Foods: Guide to Standards and Implementation. Career & Technology Studies. INSTITUTION Alberta Dept. of Education, Edmonton. Curriculum Standards Branch. ISBN ISBN-0-7732-5283-5 PUB DATE 1997-00-00 NOTE 475p. PUB TYPE Guides Classroom Teacher (052) EDRS PRICE MF01/PC19 Plus Postage. DESCRIPTORS Career Development; *Competency Based Education; *Cooking Instruction; Curriculum Guides; *Food Service; *Foods Instruction; Foreign Countries; Learning Modules; Secondary Education; Standards; Teaching Methods IDENTIFIERS Alberta ABSTRACT With this curriculum guide, teachers can assist secondary students in Alberta (Canada) in meeting the following objectives: develop skills that can be applied in their daily lives, refine career planning skills, develop technology-related skills in food preparation and service, enhance employability skills, and apply and reinforce learning from other subject areas. The curriculum is organized is strands and modules. This guide for the food service strand contains 37 modules that define what a student is expected to know and be able to do. The guide is organized into the following sections:(1) program rationale and philosophy, learner expectations, program organization, curriculum and assessment standards, and types of competencies in career and technology studies;(2) strand rationale, philosophy, and organization;(3) planning for instruction for career and technology and foods courses;(4) curriculum and assessment standards for introductory foods competencies;(5) curriculum and assessment standards for intermediate foods competencies;(6) curriculum and assessment standards for advanced foods competencies;(7) assessment tools;(8) linkages and transitions; (9) learning resource guide; and (10) sample student learning guide. (KC) ******************************************************************************** * Reproductions supplied by EDRS are the best that can be made * * from the original document. -
Winter Vegetable Cookery Mary A
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 9-1926 Winter Vegetable Cookery Mary A. Dolve Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Dolve, Mary A., "Winter Vegetable Cookery" (1926). Cooperative Extension Circulars: 1917-1950. Paper 249. http://openprairie.sdstate.edu/extension_circ/249 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. JCT l 9 1926 E VICE R Extension Circular 250 SeptembeJ.', 1926 Winter Vegetahle Cookery MARY A. DOLVE Specialist in Food and Nutrition EAT and SERVE more vegetables. EAT and SERVE 'hem every day because they are rich in mineral matter, which the body must have to build and r Epair bones, teeth and other tissues and to keep it in good running order. They also contain vitamins necessary for health and normal growth and development of the body. Because of their bulk, vegetables also help to prevent con stipation. A variety of vegetables is available to the South Dakota home makers during the winter if they will but look ahead for theni. The garden should be planned with the idea of storing and canning vege tables for winter use. The farm homemaker can well keep in mind that when she is canning, she is saving for herself the wages of those who can, transport and sell the products she would otherwise buy. -
The Gladstone Review
SAMPLE ARTICLES FROM THE GLADSTONE REVIEW As it is likely that several readers of this e-journal have discovered the existence of the New Gladstone Review for the first time, I thought it would be helpful to give more idea of the style adopted by providing some examples of articles that were published during 2017. I begin with the introduction on page 1 of the January 2017 issue, and thereafter add seven articles published in subsequent issues. THE GLADSTONE REVIEW January 2017 a monthly e-journal Informal commentary, opinions, reviews, news, illustrations and poetry for bookish people of philanthropic inclination INTRODUCTION This is the first issue of the successor to the Gladstone Books Newsletter, the publication which was launched in November 2015 in association with the Gladstone Books shop in Southwell. The shop was named after William Gladstone, who became an MP for near-by Newark when only 23 years old in 1832, and was subsequently Liberal Prime Minister on four occasions until his death in 1898. It was Gladstone's bibliophilia, rather than his political achievements, that led to adoption of this name when I first started selling second-hand books in Newark in 2002. For he was an avid reader of the 30,000 books he assembled in his personal library, which became the nucleus of the collection in St Deiniol’s library in north Wales, and which is his most tangible legacy. I retained the name when moving the business to Lincoln in 2006, and since May 2015, to the shop in Southwell. * Ben Mepham * Of course, Gladstone Books is now back in Lincoln! Zygmunt Bauman (1925-2017): an obituary The name of Zygmunt Bauman, who died last month, while largely unknown to the general public, reputedly induced a state of awe among his fellow sociologists. -
Guardian and Observer Editorial
guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To.. -
Books & Bygones
Books & Bygones Mail to: 40 Hollow Lane,Shinfield, Reading, Berks RG2 9BT, U.K. Tel: +44 (0) 118 988 4346 email: [email protected] Our speciality is Cookery Books (over 4,500 titles) www.oldandvintagecookbooks.co.uk Sign into our guestbook to receive regular notification of additions/changes. ---------- Our Full Main catalogue of over 11,000 titles various subjects (including Cookery Books) cn be viewed at www.booksbygones.com Member of www.ibooknet.co.uk the Independent UK Booksellers' Co-operative Our Page www.ibooknet.co.uk/seller/b&b.htm Orders accepted: by email, or telephone (please quote book reference and title). Payment: we accept most major credit cards, Paypal & Cash. Postage: quoted at time of order/enquiry (please state your location) Dispatch: first class/airmail (same day if order received before 10.00 am). Packaging: We pride ourselves in ensuring that all items are well packaged. COOKBOOKS – New Books (Feb 2015) No Author [CL393] BBC Good Food Magazine. Fresh Food Fast - Over 175 tried-and-tested recipes and ideas. Esson, Lewis (ed). London: BBC, 2001. First. ISBN: 9780563537427. 144 pages, No inscriptions. Cover damaged, with only slight ding to edge of book, plus a small tear to front top spine edge. Good/Very Good. Hardback … £ 12.00 [CL159] BBC Good Food Magazine. New Flavours: Everyday Cooking with a Difference. London: BBC, 2000. ISBN: 9780563551751. 160 pages, No inscriptions, small pea sized ding to front cover at cut page edge, book not damaged. Very Good/Acceptable. Hardback … £10.00 1 Books & Bygones: +44(0)118 988 4346 www.oldandvintagecookbooks.co.uk (March 2015) [CL067] BBC Good Food Magazine. -
I Love to Eat by James Still in Performance: April 15 - June 27, 2021
Commonweal Theatre Company presents I Love To Eat by James Still In performance: April 15 - June 27, 2021 products and markets. Beard nurtured a genera- tion of American chefs and cookbook authors who have changed the way we eat. James Andrew Beard was born on May 5, 1903, in Portland, Oregon, to Elizabeth and John Beard. His mother, an independent English woman passionate about food, ran a boarding house. His father worked at Portland’s Customs House. The family spent summers at the beach at Gearhart, Oregon, fishing, gathering shellfish and wild berries, and cooking meals with whatever was caught. He studied briefly at Reed College in Portland in 1923, but was expelled. Reed claimed it was due to poor scholastic performance, but Beard maintained it was due to his homosexuality. Beard then went on the road with a theatrical troupe. He lived abroad for several years study- ing voice and theater but returned to the United States for good in 1927. Although he kept trying to break into the theater and movies, by 1935 he needed to supplement what was a very non-lucra- Biography tive career and began a catering business. With From the website of the James Beard Founda- the opening of a small food shop called Hors tion: jamesbeard.org/about d’Oeuvre, Inc., in 1937, Beard finally realized that his future lay in the world of food and cooking. nointed the “Dean of American cookery” by In 1940, Beard penned what was then the first Athe New York Times in 1954, James Beard major cookbook devoted exclusively to cock- laid the groundwork for the food revolution that tail food, Hors d’Oeuvre & Canapés. -
Hutman Productions Publications Each Sale Helps Us to Maintain Our Informational Web Pages
Hutman Productions Publications Mail Order Catalog, 4/17/2020 P R E S E N T S: The Very Best Guides to Traditional Culture, Folklore, And History Not Just a "good read" but Important Pathways to a better life through ancient cultural practices. Each sale helps us to maintain our informational web pages. We need your help! For Prices go Here: http://www.cbladey.com/hutmanbooks/pdfprices.p df Our Address: Hutman Productions P.O. 268 Linthicum, Md. 21090, U.S.A. Email- [email protected] 2 Introduction Publications "Brilliant reference books for all the most challenging questions of the day." -Chip Donahue Hutman Productions is dedicated to the liberation of important resources from decaying books locked away in reference libraries. In order for people to create folk experiences they require information. For singing- people need hymnals. Hutman Productions gathers information and places it on web pages and into publications where it can once again be used to inform, and create folk experiences. Our goal is to promote the active use in folk experiences of the information we publish. We have helped to inform countless weddings, wakes, and celebrations. We have put ancient crafts back into the hands of children. We have given songs to the song less. We have provided delight and wonder to thousands via folklore, folk music and folk tale. We have made this information freely accessible. We could not provide these services were it not for our growing library of 3 publications. Take a moment to look them over. We hope that you too can use them as primary resources to inform the folk experiences of your life. -
Andover-1913.Pdf (7.550Mb)
TOWN OF ANDOVER ANNUAL REPORT OF THE Receipts and Expenditures ««II1IUUUI«SV FOR THE FISCAL YEAR ENDING JANUARY 13, 1913 ANDOVER, MASS. THE ANDOVER PRESS *9 J 3 CONTENTS Almshouse Expenses, 7i Memorial Day, 58 Personal Property at, 7i Memorial Hall Trustees' Relief of, out 74 Report, 57, 121 Repairs on, 7i Miscellaneous, 66 Superintendent's Report, 75 Moth Suppression, 64 Animal Inspector, 86 Notes Given, Appropriations, 1912, 17 58 Art Gallery, 146 Notes Paid, 59 Assessors' Report 76 Overseers of Poor, 69 Assets, 93 Park Commissioner, 56 Auditor's Report, 105 Park Commissioners' Report 81 Board of Health, 65 Playstead, 55 Board of Public Works, Appen dix, Police, 53, 79 Sewer Maintenance, 63 Sewer Sinking Funds, 63 Printing and Stationery, 55 Water Maintenance, 62 Punchard Free School, Report Water Construction, 63 of Trustees, 101 Water Sinking Funds, 63 Repairs on old B. V. School, 68 Bonds, Redemption of, 62 Schedule of Town Property, 82 Collector's Account, 89 Schoolhouses, 29 Cornell Fund, 88 Schools, 23 County Tax, 56 School Books and Supplies, 3i Daughters of Revolution 68 Dog Tax 56 Selectmen's Report, 23 Dump, care of 58 Sidewalks, 42 Earnings Town Horses, 48 Soldiers' Relief, 74 Elm Square Improvements, 43 Snow, Removal of, 43 Fire Department, 51 77 Spring Grove Cemetery, 57, 87 Haggett's Pond Land, 68 State Aid, 74 Hay Scales, 58 State Tax, 55 Highways and Bridges, 33 Street Lighting, 50 Highway Surveyor, 46 Street List, 109 Horses and Drivers, 4i Town House, 54 Insurance, 63 Town Meeting, 7 Interest on Notes and Funds, 59 Town Officers, Liabilities, ior 4, 49 Town Warrant, 117 Librarian's Report, 125 Account, Macadam, 35 Treasurer's 93 Andover Street, 37 Tree Warden, 50 Salem Street, 39 Report, 85 TOWN OFFICERS, 1912 Selectmen, Assessors and Overseers of the Poor HARRY M. -
Records of Dorothy Hartley (1893-1985)
RECORDS OF DOROTHY HARTLEY (1893-1985) Accession no : D69/81, D70/3, D70/4, D77/30, D78/31, DX365 Catalogue mark : D HART Introduction Dorothy Rosaman Hartley was born at Skipton, Yorkshire in 1893. Her father was headmaster of Skipton (Yorkshire) Boys’ School but failing eyesight caused him to give up this job and the family moved to Rempston, Nottinghamshire when Dorothy was 12. She went to Art School and during World War I worked in a munitions factory where she received a commendation. In 1919 she entered Regent Street Polytechnic to study art. In 1925 The Land and Peoples of England which she had co-written with Madge Elliot was published. During the 1930’s Dorothy Hartley published weekly articles in the Daily Sketch dealing with all kinds of rural matters and she continued producing books - The Countryman’s England (1935), Made in England (1939), Food in England (1954), Water in England (1964), The Land of England (1979). Between writing she painted, taught, lectured and was an acknowledged draughtsman and photographer. In 1985 she died at Fron House, Llangollen in North Wales where she had lived for over fifty years. Records deposited as a gift and subsequently as a bequest. List compiled February-March 1998 Record types A1 Biographical and Personal C1-16 Research Material D1-8 Reference Material E1-6 Published Work F1-148 Draft Copies of Work G1 Painting H1- I1 Filmstrip A BIOGRAPHICAL AND PERSONAL A1 FILE containing biographical information about Dorothy 1985-1997 Hartley including an entry for the Dictionary of National Biography, -
Unit-1 Introduction to the Art of Cookery
Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive. -
Central Queensland University, Australia Jill Adams Creating the Cook
Adams Creating the cook Central Queensland University, Australia Jill Adams Creating the cook: cookery and creativity Abstract: Ken Robinson’s theories of creativity can be applied to creative cookery and the changes in how recipes were presented during both World War II and the immediate post-war period. He writes: ‘It is important to be clear about what creativity is and how it works in practice. There are three related ideas … imagination, which is the process of bringing to mind things that are not present to our senses; creativity, which is the process of developing original ideas that have value, and innovation, which is the process of putting new ideas into practice’ (Robinson 2011: 3). This paper looks at cooking in terms of these three elements – imagination, communication and creativity – during World War II and immediately after, when food shortages, rationing and coupons presented limited food options, and into the post-war period when home cookery, newly released from domestic drudgery, rapidly became a creative art. It argues that creative cooking relies on recipes and how they are written and presented, as well as the cook’s skill and creative intuition. Biographical note: Jillian (Jill) Adams (B Arts (Hons), Dip Ed, MA) is a qualified teacher, a graduate of Cordon Bleu École de Cuisine in Paris, has been the Training and Development Manager of Coffee Academy, a joint initiative of Douwe Egberts Australia and the William Angliss Institute, and is president of the Oral History Association of Australia. Her book, Barista: a guide to espresso coffee (2008) is used widely in coffee training in Australia and overseas while her A Good Brew: HA Bennett & Sons and tea and coffee trading in Australia tells the story of social and cultural change in Australia through the stories of people involved in our tea and coffee industries (to be published, 2013) After completing a Masters in Oral History and Historical Memory at Monash University, Jillian commenced her PhD on Australian culinary history post World War II at Central Queensland University in 2012.