DOCSLIB.ORG

Culinary Terms: Food Dictionary and Glossary of Cooking Terms

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Culinary Terms: Food Dictionary and Glossary of Cooking Terms Culinary Terms: Food Dictionary and Glossary of Cooking Terms Wondering about the meaning of some obscure culinary terms? Check out this glossary of cooking terms. It's the ultimate food dictionary. A la Carte What is a la carte? You probably hear the expression "a la carte" quite a lot. In the culinary arts, a la carte refers to ... Read the definition of a la carte. A la Minute What is a la minute? In the culinary arts, a la minute refers to a style of cooking where ... Read the definition of a la minute. Ads New Indian RecipesIndian Curry Recipes, Veg&Non-veg Recipes,South Indian Recipeswww.newindianrecipes.com/ Food CuttingWaterjet Applications for High Speed and Hygiene Food Cuttingwww.kmt-waterjet.com/ Online Cooking ClassesCooking Classes For Beginners To Become Professionals. Contact Now!www.DesireCooking.in/09461202772 Agar What is agar? In the culinary arts, agar (also sometimes called agar-agar) has many uses, including ... Read more about agar. Al Dente What is al dente? You've probably heard the expression "al dente" used to describe pasta. In the culinary arts, al dente refers to ... Read the definition of al dente. Alfredo What is Alfredo? In the culinary arts, alfredo is a classic sauce that can be served with pasta and chicken. Its basic ingredients are ... Read the definition of alfredo. Allspice What is allspice? In the culinary arts, allspice is used in all kinds of dishes, including ... Read the definition of allspice. Allumette Allumette is a basic knife cut measuring ¼ inch × ¼ inch × 2½ inches. Amandine What is Amandine? In the culinary arts, amandine refers to a dish that has been ... Read the definition of amandine. Amaretto What is Amaretto? In the culinary arts, Amaretto is an Italian liqueur that ... Read the definition of Amaretto. Ads Hong Kong Cooking SchoolHands on authentic Thai, Chinese, Dim Sum, BBQ & Veg. cooking lessonswww.marthasherpa.com Beauty Tips For Your SkinGift your skin Kaya services for long lasting skin beauty. Apply NowKayaclinic.com Ancho What is ancho? In the culinary arts, ancho is a type of dried chile pepper that is popular in ... Read the definition of ancho. Andouille What is Andouille? In the culinary arts, andouille is a type of spicy sausage. Andouille sausage is usually made with ... Read the definition of Andouille. Anise What is anise? In the culinary arts, anise is used in all kinds of foods and drinks, including ... Read the definition of anise. Aperitif What is Aperitif? In the culinary arts, an aperitif is a cocktail or alcoholic beverage that is specifically served at ... Read the definition of aperitif. Arrowroot What is Arrowroot? In the culinary arts, Arrowroot is a powdered starch with many uses, including ... Read more about Arrowroot. Arugula What is Arugula? In the culinary arts, arugula is a leafy vegetable that can be prepared and served in many ways, including ... Read the definition of arugula. Asiago What is Asiago? In the culinary arts, Asiago refers to a type of cheese made from ... Read the definition of Asiago. Aspic What is Aspic? In the culinary arts, aspic is savory gelatin made from consommé or clarified stock. Aspic can be used either ... Read more about aspic. Au Gratin What is Au Gratin? In the culinary arts, au gratin indicates a dish that has been ... Read the definition of au gratin. Au Jus What is Au Jus? In the culinary arts, au jus refers to a meat dish that is served with ... Read the definition of au jus. Au Sec What is Au Sec? In the culinary arts, you might see the term au sec used in sauce recipes, like beurre blanc or bearnaise. Read the definition of au sec. Baguette What is a Baguette? In the culinary arts, the word baguette refers to a type of bread baked in a ... Read the definition of baguette. Bain-marie In the culinary arts, a bain-marie is a container filled with hot water that can be used for ... Read the definition of Bain-marie. Confectioners Sugar Confectioners sugar is a type of fine powdered sugar that dissolves easily and is used in many desserts. Read more about confectioners sugar. Baking Soda Baking soda, also known as sodium bicarbonate, is a chemical leavening agent used in baking that causes doughs to rise. Ballotine What is a Ballotine? In the culinary arts, a traditional ballotine is a deboned leg of a chicken, duck or other poultry stuffed with ... Read the definition of a ballotine. Barding What is barding? In the culinary arts, barding refers to a technique for cooking meats that involves ... Read the definition of barding. Basil What is Basil? In the culinary arts, basil is a fragrant herb used more often in the cuisines of ... Read the definition of basil. Basting What is Basting? In the culinary arts, basting refers to a technique for moistening the surface of roasting meat or poultry by ... Read the definition of basting. Batonnet Batonnet is a basic knife cut measuring ½ inch × ½ inch × 2½—3 inches. Bay Leaf What is a Bay Leaf ? In the culinary arts, a bay leaf is a fragrant leaf that is used as an herb. Bay leaves should not be ... Read the definition of bay leaf. Bechamel Béchamel is a standard white sauce made from milk and roux. Beignet What is a Beignet? In the culinary arts, the word beignet refers to a New Orleans style of deep-fried dough served with ... Read the definition of beignet. Beurre Manie What is Beurre Manie? In the culinary arts, the term beurre manie refers to a mixture of equal parts butter and flour that is ... Read the defintion of beurre manie. Bisque What is Bisque? In the culinary arts, bisque is a thick, creamy soup ... traditionally a bisque is only made with ... Read the definition of bisque. Bitters What is Bitters? In the culinary arts, the word bitters refers to an alcoholic beverage flavored with ... Read the definition of bitters. Blade Steak What is a blade steak? In the culinary arts, a blade steak can refer to a a cut of beef or pork. Read the definition of blade steak. Blanch Blanching is a cooking technique in which food is briefly immersed in boiling water or fat. Blancmange What is Blancmange? In the culinary arts, the word blancmange refers to a French dessert made with milk and ... Read the definition of Blancmange. Blind Bake What is a Blind Baking? In the culinary arts, the term blind bake refers to process for pre-baking a pie crust or ... Read the definition of blind bake. Boil Boiling is a technique where food is cooked in liquid that has reached its highest possible temperature of 212°F. Bolster The bolster is the thick shoulder of heavy steel located at the front of a chef's knife handle where it meets the spine, or the top (non-cutting) edge of the blade. Bombe What is a Bombe? In the culinary arts, a bombe, or bombe glacee, refers to a French frozen dessert made of layers of ... Read the definition of Bombe. Bouillabaisse What is Bouillabaisse? In the culinary arts, bouillabaisse is a classic French recipe for fish soup made with ... Read more about bouillabaisse. Bouillon What is Bouillon? In the culinary arts, bouillon is a broth made from chicken, beef or vegetables. The main characteristic of bouillon is ... Read more about bouillon. Bouquet Garni A bouquet garni is a bundle of herbs and aromatics tied within sections of leek with cooking twine. Bourguignon What is Bourguignon? In the culinary arts, the word Bourguignon refers to a dish that has been prepared in the style of ... Read the definition of Bourguignon. Bran What is Bran? In the culinary arts, the word bran refers to the outer layer of cereal grains such as oats and ... Read the definition of bran. Brunoise Brunoise is a basic knife cut measuring 1/8 inch × 1/8 inch × 1/8 inch. Bucatini What is Bucatini? In the culinary arts, the word bucatini refers to a type of pasta that features a ... Read the definition of bucatini. Burdock What is Burdock? In the culinary arts, burdock refers to the roots of the burdock plant, which are ... Read the definition of burdock. Calamari What is Calamari? In the culinary arts, the word calamari generally refers to a recipe for battered and fried squid with ... Read the definition of Calamari. Canape What is a canape? In the culinary arts, a canape is a type of hors d'oeuvre traditionally made with a ... Read the definition of canape. Cannelloni What is Cannelloni? In the culinary arts, the word Cannelloni refers to a type of pasta that features a ... Read the definition of Cannelloni. Canola Oil What is Canola Oil? In the culinary arts, canola oil is a type of vegetable oil that was first developed in Canada. Canola oil is ... Read the definition of Canola Oil. Capers What are Capers? In the culinary arts, capers is used in all kinds of dishes, including ... Read the definition of capers. Capon What is a Capon? In the culinary arts, the meaning of the word capon is a rooster that has been ... Read the definition of Capon. Capsaicin What is Capsaicin? Capsaicin is the chemical in chili peppers that makes them spicy. Some peppers have more capsaicin than ... Read more about Capsaicin. Caramelization Caramelization is a culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300°F or higher, causing them to turn brown. Caraway What is Caraway? In the culinary arts, caraway seeds are used in all kinds of dishes, including ... Read the definition of Caraway.
Load more

Recommended publications
  • PERFECT RECIPES for HAVING PEOPLE OVER Sharing a Meal the Greater End of Table Fellowship Was Brought Home to Me Forcefully a Few Years Back
    Perfect Recipes PERFECT RECIPES F 0 R HAVING PEOPLE OVER PAM ANDERSON PHOTOGRAPHS BY RITA MAAS HOUGHTON MIFFLIN COMPANY Boston New York CONTENTS Acknowledgments ix Introduction x T H E B I G STUFF A L L T H E Main Courses REST 2 Kitchen Gatherings Appetizers and 54 Outdoor Affairs First Courses 114 70 In the Dining Room First-Course Soups 154 95 Breakfasts for Company Salads 165 Side Dishes 194 Breads 223 Really Simple Desserts 233 Drinks 281 Index 294 INTRODUCTION hen I first started cooking, back in the late 1970s, entertaining was a production. I starched and ironed the tablecloth and napkins, polished each glass, and set the table at least a day before the big event. I slavishly followed menus, trekking from store to store to find the exact ingredients. No recipe was too long, no meal too elaborate. In fact, I thrived on multistep dishes that required days of attention and care: puff pastry, layered pates and vegetable terrines, miniature sweet and savory tarts. I still love to have friends over, but something happened along the way. First one daughter was born, then a second. Part-time work evolved into a full-time job. Casual hobbies became passionate avocations. With all these activities fighting for my time, I had to change the way I cooked. My menus are simple and flexible now, and my parties mostly spur-of-the- moment. I love potlucks and shared suppers, and kids are always welcome. The food's fun, the atmosphere's casual, and family and friends always gravitate to the kitchen.
    [Show full text]
  • A Tagine Cookbook That Novice Can Cook Pdf, Epub, Ebook
    50 TAGINE RECIPES : A TAGINE COOKBOOK THAT NOVICE CAN COOK PDF, EPUB, EBOOK Tammy Cote | 38 pages | 22 Aug 2020 | Independently Published | 9798677911613 | English | none 50 Tagine Recipes : A Tagine Cookbook that Novice can Cook PDF Book It looks delicious and I can't wait to try it,thank you for the recipe. Cook on high for two to three hours or low for four to six hours. Right spices and taste for me. I too added with the other spices ginger paprika cayenne and then I also added curry. Long Nights and Log Fires: Warming comfort food. Replay gallery. Return chicken to the pan. United States. Pour the garbanzo beans into the stew and season with salt and pepper. I made a delicious vegetarian version of this using pumpkin, kumara, carrots and silverbeet instead to chicken. Shawarma-Spiced Halloumi and Vegetables. Gerald's Review Rating. Credit: Russ Crandall. Cheap but nutritious quick meal. Ruth's Review Rating. Chickpeas add a healthy zing. Suma's Review Rating. And a vegetable stock. I'd prefer it a little spicier but then my daughter wouldn't eat it. Thumb Up Helpful. Pour the remaining diced tomatoes and green chilis on top of the chicken and add more sliced bell peppers and sliced onions. For full ingredient measurements, get all the details on the Taste of Home website. The quantity depends on how much spice you like. Want to watch a video of the entire process? Steamed Savory Halibut. Frances's Review Rating. Today's Top Stories. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
    [Show full text]
  • 01 Methods of Cooking
    Food Production Foundation -II BHM -201T UNIT: 01 METHODS OF COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Heat and Cooking 1.3.1 What is heat? 1.3.2 Effect of Heat on food 1.3.3 Method of heat transfer 1.4 Methods of cooking 1.5 Moist heat Methods of Cooking 1.5.1 Boiling 1.5.2 Poaching 1.5.3 Steaming 1.5.4 Stewing 1.5.5 Braising 1.6 Dry heat Methods of Cooking 1.6.1 Baking 1.6.2 Roasting 1.6.3 Grilling 1.7 Frying 1.8 Modern Methods of cooking 1.8.1 Paper Bag (en papillotte) 1.8.2 Microwave Cooking 1.8.3 Infra-red Cooking 1.9 HACCP Standards and Professional Kitchens 1.9.1 Introduction 1.9.2 What is HACCP? 1.9.3 Food Preparation Hazard and Control Rules 1.10 Summary 1.11 Key Terms 1.12 References and Bibliography 1.13 Review Questions 1.1 Introduction This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different methods, and about rules of seasoning and flavouring. It is important to understand the science of food and cooking so you can successfully use these principles in the kitchen. 1.2 Objectives After reading this unit the learner will be able to understand: • Methods of heat transfer Uttarakhand Open University 1 Food Production Foundation -II BHM -201T • Effect of heat on food • Moist heat Methods of Cooking • Dry heat Methods of Cooking • Frying • Modern Methods of cooking 1.3 Heat and Cooking To cook food means to heat it in order to make certain changes in it.
    [Show full text]
  • Animal Abuse As a Sentinel for Human Violence: a Critique ∗ Emily G
    Journal of Social Issues, Vol. 65, No. 3, 2009, pp. 589--614 Animal Abuse as a Sentinel for Human Violence: A Critique ∗ Emily G. Patterson-Kane American Veterinary Medical Association Heather Piper Manchester Metropolitan University It has been suggested that acts of violence against human and nonhuman an- imals share commonalities, and that animal abuse is a sentinel for current or future violence toward people. The popular and professional acceptance of strong connections between types of violence is beginning to be used to justify social work interventions and to influence legal decision making, and so requires greater scrutiny. Examination of the limited pool of empirical data suggests that animal abuse is relatively common among men, with violent offenders having an increased probability of reporting prior animal abuse—with the majority of violent offend- ers not reporting any animal abuse. Causal explanations for “the link,” such as empathy impairment or conduct disorder, suffer from a lack of validating research and, based on research into interhuman violence, the assumption that violence has a predominant, single underlying cause must be questioned. An (over)emphasis on the danger that animal abusers pose to humans serves to assist in achieving a consensus that animal abuse is a serious issue, but potentially at the cost of failing to focus on the most common types of abuse, and the most effective strategies for reducing its occurrence. Nothing in this review and discussion should be taken as minimizing the importance of animals as frequent victims of violence, or the co-occurrence of abuse types in “at-risk” households.
    [Show full text]
  • Commercial Cookery Qualifications
    Page 2 of 293 ACKNOWLEDGEMENTS This document was produced with the kind assistance of the Australian Government through the Samoa-Australia Partnership for Development, under the TVET Strengthening Programme. A note of appreciation is also extended to the hardworking members of the Tourism and Hospitality Sector Advisory Group (THSAG) who provided advice, industry feedback and constructive criticism in their advisory role throughout this project. Tourism and Hospitality Sector Advisory Group Members Samoa Tourism Authority (STA) National University of Samoa (NUS) Small Business Enterprise Center (SBEC) Samoa Hotels Association (SHA) Savaii Samoa Tourism Association (SSTA) Australia Pacific Technical College (APTC) Martin Hautus Institute of Learning, Samoa (MHIL) Samoa Chamber of Commerce This document is copyright. Reproduction of material from the document is welcomed with acknowledgement of the source. Reproduction for sale is not allowed without permission from The Chief Executive Officer Samoa Qualifications Authority P O Box L851 TATTE Building Level 2 SOGI, SAMOA Email: [email protected] © Samoa Qualifications Authority 2017 Page 3 of 293 Table of Contents PURPOSE OF THIS DOCUMENT ................................................................................................... 5 DEVELOPMENT PROCESS ............................................................................................................. 5 DEFINITIONS ....................................................................................................................................
    [Show full text]
  • Dutch Pot Continue to Be a Popular in Jamaican Coal Stove Households
    © Copyright by Jamaica Information Service 2014 Jamaica’s Culinary Roots Jamaican cuisine is a combination of locally grown and imported ingredients, spices and flavours as well as cooking techniques that are influenced by the major ethnic groups: Tainos, Africans, Europe- ans, Chinese and Indians. Although there are mod- ern pieces of equipment used in food preparation in kitchens islandwide, there are long-established processes and tools that are indigenous and tradi- tional, which have been used in creating delicious meals for generations. Some utensils such as the Dutch Pot continue to be a popular in Jamaican Coal Stove households. Others such as the yabba are waning The coal stove is a small charcoal fuelled cooker in popularity and are considered to be heirlooms with a basin-like top covered by a flat metal grill rather than cooking tools. Identified here are some attached to a long hollowed cylindrical foot. Similar of the traditional cooking tools and methods, their to a single cooktop, the coal stove was used to places of origin of and the materials used to make cook a wide range of foods. Meats could be placed these tools. directly on the grill of the coal stove or on sticks laid across the top of the stove to be grilled or smoked. Cooking Equipment Pots that were usually round and blackened were positioned on coals for cooking. The coal stove is Jamaican cooking amenities have evolved from still a primary cooking device for some Jamaican open wood fuelled fires to high-end modern gas families, especially when roasting breadfruit.
    [Show full text]
  • DOLPHIN GUIDE Networking/Society Who Was Out, About
    INSIDE WEEK OF JANUARY 8-14, 2015 www.FloridaWeekly.com Vol. V, No. 13 • FREE WIz glides in to Maltz Dorothy and the gang head to Oz in a great stage show. B1 w the dEfinitive DOLPHIN GUIDE Networking/Society Who was out, about. A18-19, BY THE 23, 28-30. B10-11, 15-17w Encountering wild bottlenose dolphins NUMBERS is just the start of appreciating this sleek, expressive, but sometimes misunderstood animal BY EVAN WILLIAMS ewilliams@fl oridaweekly.com t only seems like they’re smiling. 600 Money & Investing Dolphins’ kind, expressive faces are among the most loved in our coastal waters, but the unamused looking ones on TOP WEIGHT IN You could say investing is most Miami Dolphins logos probably better reflect how they feel POUNDS OF A always a gamble. A27 w around us. COASTAL MALE “Even after 40 years of looking at them they’re astounding DOLPHIN I animals, they’re beautiful, graceful,” said Capt. Ralph Allen, owner of King Fisher Fleet cruises in Punta Gorda. “… I guess they’re like people, they come in different moods.” Antiques 20,000 Some SEE DOLPHINS, A10 w antiques AMOUNT OF are a real DOLLARS YOU mystery at CAN BE FINED first. A33 w FOR HARASSING A DOLPHIN 40-50 LIFESPAN IN YEARS OF DOLPHINS Sweet face South Florida Fair: Gambling on Vegas as a draw Plenty of shelter pets need homes. “Kitty” is one. A6 w BY SCOTT SIMMONS the fair, which runs Jan. 16-Feb. 1. include playing cards, poker chips, ssimmons@fl oridaweekly.com Even Elvis has a hand in things Caesars Palace and the Circus this year.
    [Show full text]
  • Somersize Recipes
    Somersize Recipes Page i Somersize Recipes Vegetable Dishes............................................................................................................................. 1 Artichoke Frittata ...................................................................................................................................1 Italian Frittata with Spinach and Parmesan ........................................................................................1 Spinach and Mushroom Frittata ...........................................................................................................1 Fast Fabulous Frittata ............................................................................................................................1 Spinach and Mushroom Frittata ...........................................................................................................2 Eggplant Lasagne....................................................................................................................................2 Broccoli with Cheese Sauce....................................................................................................................3 Broccoli-Stuffed Tomatoes.....................................................................................................................3 Fresh Mozzarella & Tomato ..................................................................................................................4 Easy Brussels Sprouts.............................................................................................................................4
    [Show full text]
  • Circumventing Ovicidal Deficiencies of Fumigants During Postharvest Fumigations
    CIRCUMVENTING OVICIDAL DEFICIENCIES OF FUMIGANTS DURING POSTHARVEST FUMIGATIONS By SANDIPA G. GAUTAM Bachelor of Science in Agriculture Tribhuwan University Rampur, Chitwan 2007 Master of Science in Entomology Oklahoma State University Stillwater, OK 2010 Submitted to the Faculty of the Graduate College of the Oklahoma State University in partial fulfillment of the requirements for the Degree of DOCTOR OF PHILOSOPHY December, 2013 CIRCUMVENTING OVICIDAL DEFICIENCIES OF FUMIGANTS DURING POSTHARVEST FUMIGATIONS Dissertation Approved: Dr. George P. Opit Dr. Kristopher L. Giles Dr. Jack W. Dillwith Dr. Brian Adam ii ACKNOWLEDGEMENTS I would like express my sincere gratitude to my major advisor, Dr. George P. Opit for his professional guidance, endless support, and encouragement. I will always be grateful to him for encouraging and supporting me in every aspect of each assignment. I would also like to express heartfelt appreciation to Dr. Spencer S. Walse of USDA-ARS, Parlier California for his excellent supervision and research directions. In addition, I thank my committee members Dr. Kristopher L. Giles, Dr. Jack Dillwith, and Dr. Brian Adam for their professional guidance and input into this dissertation. I extent my sincere gratitude to Steve Tebbets, Dennis Margosan, Jane Tebbets, and Gail Sergent of USDA-ARS, Parlier California for their excellent technical assistance and for creating a great working environment. I also thank all faculty members, the staff, and my fellow graduate students of the Department of Entomology and Plant Pathology for providing me with a friendly atmosphere in which to work. I would like thank my sister Sudipa and my brother in-law Keshab, and my friends Bhawana, Sandhya, Sabita, Nisha, Kandara, and Nirajan for their moral support.
    [Show full text]
  • Article Title 1
    Article Title 1 2 The Gamer’s Quarter Issue #1 Table Of Contents 4 - 11 Four Games From Russia to New York via Games 12 - 13 Persona visits E3 Impressionistic Impressions of E3 14 - 32 Seiklus An Interview with Clysm 33 - 37 Nerves of Steel in Battalion Hell On Steel Battalion 38 - 41 New Advice Journalism Keep Your Fonzie Offa My Gonzo 43 - 43 Persona visits E3 Part 2 Impressionistic Impressions of E3 44 - 49 The Creation of a New Style, Giant Fish and the Fight for Survival A Darius Retrospective 50 - 52 Oh What a Difference an Eyebrow Can Make An Interview With Ryoichi Hasegawa 53 - 54 Light at the End of the Tunnel On Cave Story - Doukutsu Monogatari 55 - 57 Important Failures in Videogame History The Pre-History of Video Gaming 58 - 61 Persona visits E3 Part 3 Impressionistic Impressions of E3 62 - 71 Pongism – Theory and Practice A Study of the Distilled Essence of the Video Game 72 - 78 Prince of Hearts Ico & Prince of Persia: Point/Counter Point 78 - 81 We All Live In a Pokémon World On Pokemon Gold/Silver/Crystal 82 - 85 It’s a Gamer’s World Out There A Different Perspective 86 Persona visits E3 Part 4 Impressionistic Impressions of E3 87 - 92 In Which I Discover That The King of Fighters is Really Pretty Great In a Way That Mortal Kombat Isn’t, I Mean. 93 - 102 Untold Tales of The Arcade: Mission Secret A Look Into Old and Obscure Arcade Games 103 - 107 Logging Out of a Matrix Called Halo 2 On Halo 2 108 - 109 S*2 Omake! 01.5 Noodles & Childhood 110 - 111 Why Game? What’s it all for? Table of Contents 1 Editor’s Desk - June 15th, 2005 would get together and try to find the optimal way to navigate the stages of games like Bionic It’s interesting how some things can actually Commando and Ninja Gaiden.
    [Show full text]
  • Regional Oral History Office University of California the Bancroft Library Berkeley, California Jessie Bierman MATERNAL and CHIL
    Regional Oral History Office University of California The Bancroft Library Berkeley, California Jessie Bierman MATERNAL AND CHILD HEALTH IN NONTANA, CALIFORNIA, THE U.S. CHILDREN'S BUREAU, AND WIO, 1926-1967 With an introduction by Pauline Stitt An Interview Conducted by Jacqueline Parker in 1986 Copy right @ 1987 by The Regents of the University of California All uses of this manuscript are covered by a legal agreement between the University of California and Jessie M. Bierman dated June 3, 1986. The manuscript is thereby made available for research purposes. All literary rights in the manuscript, including the right to publish, are reserved to The Bancroft Library of the University of California, Berkeley. No part of the manuscript may be quoted for publication without the written permission of the Director of The Bancroft Library of the University of California at Berkeley. Requests for permission to quote for publication should be addressed to the Regional Oral History Office, 486 Library, and should include identification of.i.the specific passages to be quoted, anticipated use of the passages, and identification of the user. The legal agreement with Jessie M. Bierman requires that she be notified of the request and allowed thirty days in which to respond. It is recommended that this oral history be cited as follows: Jessie M. Bierman,"Maternal and Child Health in Montana, California, the U.S. Children's Bureau, and WHO, 1926-1967," an oral history conducted in 1986 by Jacqueline Parker, Regional Oral History Office, The Bancroft Library, University of California, Berkeley, 1987. Copy No. ACKNOWLEDGEMENT The Regional Oral History Office is proud to be able to add Dr.
    [Show full text]
  • Somerset Roseqo. Roses Grass Seed
    THE THE NEWSPAPER NBWtMMM THAT IS THAT IS nil l» >[fi'NT ALWAYS Hl.Al) VOI.UHr.l4i NUMDEK37 BERNARDSVILLE. N. J.. FRIDAY, NOVEMBER 18. 191O A DOLLAR flFTY THE TTIAIV The Township U'mmitlee •••••••••••••••••••••••••a A Misapprehension - (iiadsione—bcdiniDsier Mid-Nonmbcr ai '-The Met in tpsoial session Wednesday nil Hee-nis to exist wit li many in regard to is,,..-,...' -., tht \ [Sfax '•••<] the members heinK present, and held one tho street light imbroglio, which, M we Mrs T. \Ves!e> Itrokiiw and Mi-< The IJHIU'N' Aul S,,,,,tj oftbvl'ro*. Hun«et mill tiv<miiiK»tiir, i>f its oliHinm "lovefoasts". Kvery- are iiifnnneil is a very simple intitter. Miirv Sehomp, nf Hi'dminiter, lmve been. bvleriim Ollttrol ill * f Mst.'uU\ aftel • Anil OJMOlMF Oftll Mr mnl thing liariiiouious from beginning to The statement is that t lie Water Turn- visiting their brother. SUM A honip, in IliHHl W Illl Ml>. \V.,|t<T ., Ill II Ami nniy tlinri'liii IKI iin>niiiiii;iif thnbnr, elosn. >anv do not ask the GotHtniulOUSri to Itauhops, Mtl Kdwin Dicker IKM bMn a (DMA Wlu'« I i>ut nut ttisin. miinttiin the lintt, which it tln> I'ompn- 1'ii'liininary arrangements—plans, etc. I'hailes Staff,Of MoiTistowii, hat be,-n nf Mr. und Mir. Chart* L Hubiit«,in TwlllKht iiml 'ivi'nliiK boll. uy— will do ns always liitlu>rto—but for next season's nmd work were au- Almost at every turning one meets visiting old friends in Peapank, where Alhinlic t'lty. When t - 'itter are Mop- And iifti'r Hint Iheilnrk; merely to nnvke pioil wliat IIMIIHKC is thonzeil.
    [Show full text]