Homelife & Family

Haney's Base Ball Book of Reference

Haney's Base Ball Book of Reference

$12.95
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The Revised Rules of Baseball for 1867 together with full instructions for umpires and scorers, and also for pitching, batting, and fielding.
Inspired by the National Parks: Their Landscapes and Wildlife in Fabric Perspectives

Inspired by the National Parks: Their Landscapes and Wildlife in Fabric Perspectives

$34.99
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A colorful celebration of the 59 US National Parks, this collection of 177 original art quilts depicts the widely varying landscapes, flora, and fauna of the parks. Basic facts about each of these national treasures--from Acadia in Maine, to Voyageurs in Minnesota, to Yosemite in California, to Haleakalā in Hawaii--are included, along with short writings from 64 park rangers and other personnel. The book reveals individual glimpses into the passionate commitment to preserve, protect, and enjoy these special places.
Lincoln's Labels America's Best Known Brands of the Civil War

Lincoln's Labels America's Best Known Brands of the Civil War

$19.95
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From du Pont's gunpowder and Borden's condensed milk to Procter & Gamble's soap and Brooks Brothers' uniforms, this history investigates how today's familiar brand names served a vital role for the Union during the Civil War. Rarely told stories from the companies who supplied soldiers and sailors with food, clothing, weapons, and medicine recount tales of political intrigue, family and friends torn apart, and paths crossed with Abraham Lincoln. Not only do these accounts mirror the war itself, they also show that life during conflict can often be as intriguing and dangerous for a company of employees as it is a company of soldiers.

Refined Tastes: Sugar, Confectionary and Consumers in 19th Century America

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American consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences.

During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections--children's candy, ice cream, and wedding cakes--made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women's consumerism. Woloson's work offers a vivid account of this social transformation--along with the emergence of consumer culture in America.

Seeking the Historical Cook Exploring Eighteenth-century Southern Foodways

Seeking the Historical Cook Exploring Eighteenth-century Southern Foodways

$15.99
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Seeking the Historical Cook is a guide to historical cooking methods from eighteenth- and nineteenth-century receipt (recipe) books and an examination of how those methods can be used in kitchens today. Designed for adventurous cooks and �foodies,� this volume is rich with photographs, period images, and line art depicting kitchen tools and cooking methods. Kay K. Moss invites readers to discover traditional receipts and to experiment with ancestral dishes to brighten today�s meals.
From campfires to modern kitchens, Seeking the Historical Cook is a primer on interpreting the language of early receipts, a practical guide to historical techniques, and a memoir of experiences at historic hearths. Scores of sources, including more than a dozen unpublished personal cookery books, are compared and contrasted with a new look at southern foodways (eating habits and culinary practices). A rather strict interpretive and experiential approach is combined with a friendly and open invitation to the reader to join the ranks of curious cooks. Taken together, these receipts, facts, and lore illustrate the evolution of selected foods through the eighteenth century and beyond.
After decades of research, experimentation, and teaching in a variety of settings, Moss provides a hands-on approach to rediscovering, re-creating, and enjoying foods from the early South. The book begins by steeping the reader in history, culinary tools, and the common cooking techniques of the time. Then Moss presents a collection of tasteful and appealing southern ancestral receipts that can be fashioned into brilliant heirloom dishes for our twenty-first-century tables. There are dishes fit for a simple backwoods celebration or an elegant plantation feast, intriguing new possibilities for a modern Thanksgiving dinner, and even simple experiments for a school project or for sharing with a favorite child. This book is for the cook who wants to try something old . . . that is new again.