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| butter krust bread history: History of New Bedford Zephaniah Walter Pease, 1918 |
| butter krust bread history: History of Brown County, Wisconsin Deborah Beaumont Martin, 1913 |
| butter krust bread history: Austin's First Cookbook Michael C. Miller, In Partnership with the Austin History Center, 2015 Tacos and barbecue command appetites today, but early Austinites indulged in peppered mangoes, roast partridge and cucumber catsup. Those are just a few of the fascinating historic recipes in this new edition of the first cookbook published in the city. Written by the Cumberland Presbyterian Church in 1891, Our Home Cookbook aimed to cause frowns to dispel and dimple into ripples of laughter with myriad receipts from the early Austin community. From dandy pudding to home remedies worth knowing, these are hearty helpings featuring local game and diverse heritage, including German, Czech and Mexican. With informative essays and a cookbook bibliography, city archivist Mike Miller and the Austin History Center present this curious collection that's sure to raise eyebrows, if not cravings. |
| butter krust bread history: History of the Evangelical Lutheran Church of the Following Counties of Michigan Robert E. Erickson, 1924 |
| butter krust bread history: History of the Evangelical Lutheran Church of Saginaw County and Vicinity , 1922 |
| butter krust bread history: History of Waterbury and the Naugatuck Valley, Connecticut William Jamieson Pape, 1918 |
| butter krust bread history: The Northwestern Miller , 1911 |
| butter krust bread history: The Granite Monthly , 1916 |
| butter krust bread history: White Bread Aaron Bobrow-Strain, 2012-03-06 The story of how white bread became white trash, this social history shows how our relationship with the love-it-or-hate-it food staple reflects our country’s changing values In the early twentieth century, the factory-baked loaf heralded a bright new future, a world away from the hot, dusty, “dirty” bakeries run by immigrants. Fortified with vitamins, this bread was considered the original “superfood” and even marketed as patriotic—while food reformers painted white bread as a symbol of all that was wrong with America. So how did this icon of American progress become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. It teaches us that when Americans debate what one should eat, they are also wrestling with larger questions of race, class, immigration, and gender. As Bobrow-Strain traces the story of bread, from the first factory loaf to the latest gourmet pain au levain, he shows how efforts to champion “good food” reflect dreams of a better society—even as they reinforce stark social hierarchies. The history of America’s love-hate relationship with white bread reveals a lot about contemporary efforts to change the way we eat. Today, the alternative food movement favors foods deemed ethical and environmentally friendly—and fluffy industrial loaves are about as far from slow, local, and organic as you can get. Still, the early twentieth-century belief that getting people to eat a certain food could restore the nation’s decaying physical, moral, and social fabric will sound surprisingly familiar. Given that open disdain for “unhealthy” eaters and discrimination on the basis of eating habits grow increasingly acceptable, White Bread is a timely and important examination of what we talk about when we talk about food. |
| butter krust bread history: History of Falls Creek, 1848-1948 , 1948 |
| butter krust bread history: Indiana and Indianans Jacob Piatt Dunn, 1919 |
| butter krust bread history: Official Proceedings New York State Federation of Labor, 1914 Contains advertisements. |
| butter krust bread history: The Granite Monthly Henry Harrison Metcalf, John Norris McClintock, 1916 Contains articles on the White Mountains and a map. |
| butter krust bread history: The History of Business and Industry in Jackson, Michigan Tom Bohn, 1993 |
| butter krust bread history: The Trail Will C. Bishop, 1916 |
| butter krust bread history: Combinations in Restraint of Trade in Bread and Related Products United States. Congress. Senate. Committee on the Judiciary, 1927 |
| butter krust bread history: The Little Paper Esther Griffin White, 1915 |
| butter krust bread history: West Virginia Jewry: Origins and History, 1850-1958 Abraham Isaac Shinedling, 1963 |
| butter krust bread history: The Omega Ypsilanti Heritage Foundation, 1921 |
| butter krust bread history: The Northwestern Miller Charles Middlebrook Palmer, William Crowell Edgar, 1921 |
| butter krust bread history: Black Women's Activism Rita B. Dandridge, 2004 Black Women's Activism is the first book-length study of African American women's historical romances. This book examines romances written from 1989 to the present, and discusses their black heroines' resistance at particular moments in history - from the colonization movement to the Texas oil boom. Socio-historical perspectives, a womanist agenda, and an African-centered outlook inform the readings of female characters in the narratives of Francine Craft, Gay G. Gunn, Shirley Hailstock, Beverly Jenkins, and Anita Richmond Bunkley. Broadening the scope of the historical romance genre, and expanding the canon of African American literature, this book provides a more comprehensive image of the black female character and addresses gender issues previously unexplored in black fiction. This text should be used by librarians, historians, literary critics, writers, college- and graduate-level students, teachers, and romance readers. |
| butter krust bread history: The American Legion Review , 1922 |
| butter krust bread history: Grain and Fire Rebecca Sharpless, 2022-03-17 While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship. |
| butter krust bread history: History of Wheatland Avenue United Methodist Church, Logansport, Indiana Geraldine Swartzel, 1976 |
| butter krust bread history: The Routledge Companion to Public Humanities Scholarship Daniel Fisher-Livne, Michelle May-Curry, 2024-05-31 Across humanities disciplines, public scholarship brings academics and community members and organizations together in mutually-beneficial partnership for research, teaching, and programming. While the field of publicly engaged humanities scholarship has been growing for some time, there are few volumes that have attempted to define and represent its scope. The Routledge Companion to Public Humanities Scholarship brings together wide-ranging case studies sharing perspectives on this work, grounded in its practice in the United States. The collection begins with chapters reflecting on theories and practices of public humanities scholarship. The case studies that follow are organized around six areas of particular impact in public humanities scholarship: Informing contemporary debates; amplifying community voices and histories; helping individuals and communities navigate difficult experiences; preserving culture in times of crisis and change; expanding educational access; and building and supporting public scholarship. The Companion concludes with a glossary, introducing select concepts. Taken together, these resources offer an overview for students and practitioners of public humanities scholarship, creating an accessible vocabulary rooted in the practices that have so advanced academic and community life. Although drawing on case studies from the US, these examples offer perspectives and insights relevant to public humanities around the world. This book will be of interest to anyone working within the public humanities or wanting to make their work public and engage with wider communities. |
| butter krust bread history: Amending Sections 7 and 11 of the Clayton Act United States. Congress. House. Committee on the Judiciary. Subcommittee No. 2, 1947 Committee Serial No. 3. Considers legislation to prohibit any corporation from acquiring the physical assets of a competitor, as stock acquisitions are now forbidden, when such a merger process would limit competition. Also authorizes FTC to order divestiture of company assets as well as capital stock. Appendix contains FTC data and statistics on mergers and acquisitions in manufacturing and mining industries (p. 300-551) |
| butter krust bread history: Official Proceedings ... Annual Convention New York State Federation of Labor, 1912 |
| butter krust bread history: Bakers Review , 1916 |
| butter krust bread history: The Grizzly Bear , 1925 |
| butter krust bread history: Memory Lane , 1997 |
| butter krust bread history: Operation & Maintenance , 1913 |
| butter krust bread history: Republic of Barbecue S. D. Engelhardt, 2010-01-01 Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers. It’s no overstatement to say that the state of Texas is a republic of barbecue. Whether it’s brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas’s cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue’s themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue’s connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue. “This beautiful collection, colorful enough to display as a coffee-table book, contributes significantly to the oral history tradition and the study of barbecue simultaneously.” —Journal of American Folklore “Tar Heels probably shouldn’t own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book’s wonderful photographs add up to a splendid portrait of Lone Star barbeculture.” —John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North CarolinaBarbecue |
| butter krust bread history: Poor's , 1927 |
| butter krust bread history: BraveTart: Iconic American Desserts Stella Parks, 2017-08-15 Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. The most groundbreaking book on baking in years. Full stop. —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic. |
| butter krust bread history: Catalogue of Copyright Entries , 1922 |
| butter krust bread history: Catalog of Copyright Entries Library of Congress. Copyright Office, 1923 |
| butter krust bread history: Catalog of Copyright Entries. Part 1. [B] Group 2. Pamphlets, Etc. New Series Library of Congress. Copyright Office, 1923 |
| butter krust bread history: Catalogue of Title-entries of Books and Other Articles Entered in the Office of the Librarian of Congress, at Washington, Under the Copyright Law ... Wherein the Copyright Has Been Completed by the Deposit of Two Copies in the Office Library of Congress. Copyright Office, 1923 |
| butter krust bread history: Editor & Publisher , 1915 The fourth estate. |
| butter krust bread history: Compensation for Employees in Certain Maritime Employments United States. Congress. Senate. Committee on the Judiciary, 1926 |
Butter - Wikipedia
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room …
Butter 101: Nutrition Facts and Health Benefits
Mar 29, 2019 · Butter is a popular dairy product made from cow’s milk. Composed of milk fat separated from other milk components, it has a rich flavor and is widely used as a spread, as well …
Butter: Is It Good for You? Pros and Cons, Nutrition ... - WebMD
Sep 17, 2023 · Butter is a dairy product made from the proteins and fats found in milk and cream. In the U.S., most butter is cow milk-based, but butter also comes from many other sources such as …
The 12 Best Butter Brands for Every Use - Healthline
Jun 30, 2022 · With a great variety of butter on the market, you may be wondering which kind best fits your needs. Here are the 12 best butter brands for every use.
Your Complete Guide to the Different Types of Butter
May 20, 2024 · Follow along as we explain the differences between popular butter types—from Amish to clarified. You butter be prepared for this breakdown. sydney watson/taste of home. …
16 Different Types of Butter and How to Use Them - Kitchn
Mar 13, 2022 · It’s no secret that butter has a tendency to make every dish it’s added to exponentially better, from biscuits and brown butter pasta to cookies and so much more. Butter’s …
Definition, Butter Making, & Nutritional Content - Britannica
May 9, 2025 · Butter, a yellow-to-white solid emulsion of fat globules, water, and inorganic salts produced by churning the cream from cows’ milk. Butter has long been used as a spread and as …
What Is Butter? A Comprehensive Guide - Epicurious
Sep 20, 2023 · Butter is a dairy product composed of three elements: butterfat, water, and milk solids. It’s made by churning milk or cream—typically from cows, though sometimes from other …
What is the healthiest butter? Best options money can buy. - USA TODAY
May 28, 2023 · Butter can absolutely fit into a healthy diet, says registered dietitian Abbey Sharp, and grass-fed butter is the healthiest butter money can buy. Need a break?
15 Amazing Health Benefits of Eating Butter - scientificorigin.com
Jan 27, 2025 · Butter, when sourced from grass-fed cows and consumed in moderation, is a nutrient-dense food that offers a wide range of health benefits. Its vitamins, healthy fats, and …
Butter - Wikipedia
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room …
Butter 101: Nutrition Facts and Health Benefits
Mar 29, 2019 · Butter is a popular dairy product made from cow’s milk. Composed of milk fat separated from other milk components, it has a rich flavor and is widely used as a spread, as well …
Butter: Is It Good for You? Pros and Cons, Nutrition ... - WebMD
Sep 17, 2023 · Butter is a dairy product made from the proteins and fats found in milk and cream. In the U.S., most butter is cow milk-based, but butter also comes from many other sources such as …
The 12 Best Butter Brands for Every Use - Healthline
Jun 30, 2022 · With a great variety of butter on the market, you may be wondering which kind best fits your needs. Here are the 12 best butter brands for every use.
Your Complete Guide to the Different Types of Butter
May 20, 2024 · Follow along as we explain the differences between popular butter types—from Amish to clarified. You butter be prepared for this breakdown. sydney watson/taste of home. …
16 Different Types of Butter and How to Use Them - Kitchn
Mar 13, 2022 · It’s no secret that butter has a tendency to make every dish it’s added to exponentially better, from biscuits and brown butter pasta to cookies and so much more. Butter’s …
Definition, Butter Making, & Nutritional Content - Britannica
May 9, 2025 · Butter, a yellow-to-white solid emulsion of fat globules, water, and inorganic salts produced by churning the cream from cows’ milk. Butter has long been used as a spread and as …
What Is Butter? A Comprehensive Guide - Epicurious
Sep 20, 2023 · Butter is a dairy product composed of three elements: butterfat, water, and milk solids. It’s made by churning milk or cream—typically from cows, though sometimes from other …
What is the healthiest butter? Best options money can buy. - USA TODAY
May 28, 2023 · Butter can absolutely fit into a healthy diet, says registered dietitian Abbey Sharp, and grass-fed butter is the healthiest butter money can buy. Need a break?
15 Amazing Health Benefits of Eating Butter - scientificorigin.com
Jan 27, 2025 · Butter, when sourced from grass-fed cows and consumed in moderation, is a nutrient-dense food that offers a wide range of health benefits. Its vitamins, healthy fats, and …
