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| cornell chicken recipe history: BBQ USA Steven Raichlen, 2003-04-22 Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky). |
| cornell chicken recipe history: The Complete Cook’s Country TV Show Cookbook 15th Anniversary Edition Includes Season 15 Recipes America's Test Kitchen, 2022-08-02 Hit the road with top-rated Cook's Country TV as it searches out the best American recipes and the cooks and locales that inspired them Discover a year's worth of new homegrown recipes from across the U.S., small-town America to the big city, along with their backstories and the chefs who inspired them. The Season 15 Anniversary Edition now has more than 550 recipes. Highlights include: • more new content from more new TV episodes • more On the Road location spotlights such as Mansura, Louisiana and Essex, Massachusetts • exciting twists on down-home favorites such as Stuffed Turkey Wings, Torn and Fried Potatoes, Wisconsin Butter Burgers, and Banana Pudding Pie. • updates on winning products featured on the TV show, including cast-iron skillets, inexpensive blenders, vanilla, and mustard. |
| cornell chicken recipe history: The Complete Cook’s Country TV Show Cookbook Includes Season 14 Recipes America's Test Kitchen, 2021-08-24 Hit the road with top-rated Cook's Country TV and devour another year of great American recipes. Discover new recipes from across the U.S. and cook them along with the cast of the hit TV show Cook's Country. The homegrown recipes cover both classic and regional favorites from small-town America to the big city. Season 14 recipe highlights include exciting twists on classic favorites such as Bacon-Wrapped Pork Roast with Peach Sauce, Italian Meatloaf, and Ground Beef Stroganoff as well as down-home favorites Iowa Skinnies, Texas Potato Pancakes, and Strawberry Cheesecake Bars. This cookbook has it all, from deep-dish pizza, grilled favorites, cheese biscuits, and muffins to plenty of desserts, cakes, cookies, pies, and more. In addition to more than 500 foolproof recipes, there is information on the backstory and inspiration behind many of the dishes. Did you know that the creator of popcorn chicken sold his method of preparation to KFC for $33 million? The must-have comprehensive shopping guide lists all of the winning products featured on the TV show, including fresh garlic substitutes, 12-inch nonstick skillets, and electric deep fryers. |
| cornell chicken recipe history: The Complete Cook's Country TV Show Cookbook Includes Season 13 Recipes America's Test Kitchen, 2020-08-25 Hit the road with top-rated Cook's Country TV and devour another year of great American recipes. Discover new recipes from across the U.S. and cook them along with the cast of the hit TV show Cook's Country. The homegrown recipes cover both classic and regional favorites from small-town America to the big city. Season 13 recipe highlights include fresh takes on homey foods such as Cheesy Stuffed Shells, One-Batch Fried Chicken, and Pennsylvania Dutch Apple Pie as well as newly created recipes for Amish Cinnamon Bread, Eggplant Pecorino, and Greek Chicken. This cookbook has it all, from fluffy omelets, pancakes, biscuits, and muffins to plenty of desserts, cakes, cookies, pies, and more. In addition to more than 475 foolproof recipes, there is information on the backstory and inspiration behind many of the dishes. A comprehensive shopping guide lists all of the winning products featured on the TV show including ketchup, strawberry jam, and vanilla ice cream. |
| cornell chicken recipe history: The Complete Cook's Country TV Show Cookbook Season 8 Cook's Country, 2015-09-08 A treasured recipe box brought to life, now updated to include Every Recipe, Every Ingredient Testing, Every Equipment Rating from All 8 Seasons of Cook’s Country from America’s Test Kitchen This collection will teach you foolproof methods for making more than 300 favorite American recipes. And in addition to learning how to make great food, you can read the colorful stories behind the dishes. The recipes in this book feature the best of American home cooking with an emphasis on regional and heirloom fare. In addition to American classics like Glazed Meatloaf, Classic Roast Beef and Gravy, Smoky Potato Salad, and Apple Pie with Cheddar Crust, you’ll find regional gems like Delta Hot Tamales, Baltimore Pit Beef, Charleston Shrimp Perloo, and Chocolate Blackout Cake. The shopper’s guide, grouped together in the back of the book, includes tastings and testings from both Cook’s Country and The Complete ATK TV Show Cookbook—approximately 50 pages of testing and tasting ratings and winners. |
| cornell chicken recipe history: The Complete Cook's Country TV Show Cookbook Season 9 Cook's Country, 2016 Recipes from all nine seasons of the TV show Cook's country are captured into one colorful volume to teach you foolproof methods for making great American meals. |
| cornell chicken recipe history: The Complete Cook's Country TV Show Cookbook Season 11 America's Test Kitchen, 2018-08-28 Every recipe from the hit TV show brought to life in one colorful volume. Cook along with the TV show! Celebrate over a decade of recipes, road trips, and equipment and ingredient reviews, including all-new recipes from Season 11. This is not your average best-of-American-home-cooking book. With an emphasis on regional and heirloom fare, this eclectic collection offers foolproof methods for making more than 400 recipes from all over America--from small towns to big cities, coast to coast, and everywhere in between. You'll get American classics like Glazed Meatloaf, Roast Beef, Whipped Potatoes, and Mile-High Lemon Meringue Pie, plus little-known local gems like Baltimore Pit Beef, Tennessee Pulled Turkey Sandwiches, New Jersey Crumb Buns, and Oregon Blackberry Pie. In addition to all the great recipes, home cooks get a glimpse into the origins and inspiration behind many of the dishes. A comprehensive shopping guide lists not only the ingredients and equipment winners featured on the TV show but also dozens of other products given the coveted America's Test Kitchen seal of approval. |
| cornell chicken recipe history: Meathead Meathead Goldwyn, Rux Martin, 2016-05-17 New York Times Bestseller Named 22 Essential Cookbooks for Every Kitchen by SeriousEats.com Named 25 Favorite Cookbooks of All Time by Christopher Kimball Named Best Cookbooks Of 2016 by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named 100 Best Cookbooks of All Time by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more. |
| cornell chicken recipe history: The Complete Cook's Country TV Show Cookbook 10th Anniversary Edition America's Test Kitchen, 2017 Recipes from all ten seasons of the TV show Cook's country are captured into one colorful volume to teach you foolproof methods for making great American meals. |
| cornell chicken recipe history: Project Smoke Steven Raichlen, 2016-05-10 How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. Here’s how to choose the right smoker (or turn the grill you have into an effective smoking machine). Understand the different tools, fuels, and smoking woods. Master all the essential techniques: hot-smoking, cold-smoking, rotisserie-smoking, even smoking with tea and hay—try it with fresh mozzarella. Here are recipes and full-color photos for dishes from Smoked Nachos to Chinatown Spareribs, Smoked Salmon to Smoked Bacon-Bourbon Apple Crisp. USA Today says, “Where there’s smoke, there’s Steven Raichlen.” Steven Raichlen says, “Where there’s brisket, ribs, pork belly, salmon, turkey, even cocktails and dessert, there will be smoke.” And Aaron Franklin of Franklin Barbecue says, “Nothin’ but great techniques and recipes. I am especially excited about the smoked cheesecake.” Time to go forth and smoke. “If your version of heaven has smoked meats waiting beyond the pearly gates, then PROJECT SMOKE is your bible.” —Tom Colicchio, author, chef/owner of Crafted Hospitality, and host of Top Chef “Steven Raichlen really nails everything you need to know. Even I found new ground covered in this smart, accessible book.” —Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules |
| cornell chicken recipe history: The Complete Cook’s Country TV Show Cookbook America's Test Kitchen, 2023-08-01 Hit the road with the top-rated Cook's Country TV show as it searches out the best American recipes and the cooks and locales that inspired them Discover another year's worth of new homegrown recipes from across the U.S., small-town America to the big city, along with their backstories and the chefs who created them. The Season 16 edition now contains 623 recipes that cooks from across the country, Cook's Country, will love. Join Bridget, Julia, new host Toni Tipton-Martin and the on-screen chefs as they cook their way through episodes showcasing the diversity of American cooking: the Hawaiian melting pot, a Jamaican feast, New Mexican bounty, a Texas cookout, and much more. Highlights include: • new content from more new TV episodes • more On the Road location spotlights including Oakland, California; Asheville, North Carolina; and Puerto Rico • exciting updates on down-home favorites such as Pimento Mac and Cheese, Mimosa Fried Chicken, Butter and Lard Biscuits, and La Viña–Style Cheesecake • updates on winning products featured on the TV show, including serrated bread knives, compost bins, tortilla chips, and canned diced tomatoes. |
| cornell chicken recipe history: Keeping it Simple Yasmin Fahr, 2020-01-09 Named a Best New Cookbook of Spring 2020 by The New York Times, Forbes and Esquire UK. After a long day at work, heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple is the ultimate collection to have on hand for these moments. Featuring over 60 quick and easy, drool-worthy one-pot dinners you can whip up in the time in takes to have a glass of wine (or two, let's be honest), Yasmin Fahr has got you covered. Inspired by her column for Serious Eats, One-Pot Wonders, Yasmin sets out to arm readers with sneaky gems and low-key showstoppers that work every time, and a promise that they will learn at least one new move (if not a good few) to up their skills in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward. Why order a takeaway when you can throw together Miso-Ghee Chicken with Roasted Radishes or Rigatoni and Broccoli with Crispy Prosciutto in 20 minutes? And when you can cook it all in one pot, clean-up is a breeze. Featuring humorous and relatable anecdotes and musings on cooking and life, in Yasmin's witty and energetic style, Keeping it Simple is the book you'll keep coming back to night after night for inspiration both in the kitchen and out. It's a collection that will remind you why you love to cook in the first place. |
| cornell chicken recipe history: Project Fire Steven Raichlen, 2018-05-01 Where There’s Smoke, There’s Fire. An electrifying new approach by the man who literally wrote the bible on barbecue. Cutting edge techniques meet time-honed traditions in 100 boldly flavored recipes that will help you turbocharge your game at the grill. Here’s how to reinvent steak with reverse-seared beef tomahawks, dry-brined filets mignons, ember-charred porterhouses, and T-bones tattooed with grill marks and enriched, the way the pros do it, with melted beef fat. Here’s how to spit-roast beer-brined cauliflower on the rotisserie. Blowtorch a rosemary veal chop. Grill mussels in blazing hay, peppery chicken under a salt brick, and herb-crusted salmon steaks on a shovel. From Seven Steps to Grilling Nirvana to recipes for grilled cocktails and desserts, Project Fire proves that live-fire, and understanding how to master it, makes everything taste better. “Once again, steven Raichlen shows off his formidable fire power and tempting recipes.” —Francis Mallmann |
| cornell chicken recipe history: There's No Ham in Hamburgers Kim Zachman, 2021-04-06 From hot dogs and hamburgers to ice cream and pizza, this fascinating book is full of fun facts and stories of the origins of some of America's most popular foods. Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza (which got a big boost from Clarence Birdseye, of all people) to the Cornell professor who invented chicken fingers, There's No Ham in Hamburgers has all the ingredients for an entertaining and educational middle-grade read. Packed with informative sidebars, recipes, and experiments, along with fabulously funny illustrations by Peter Donnelly, this book is a reading recipe that kids will sink their teeth into! |
| cornell chicken recipe history: American Foodie Dwight Furrow, 2016-01-14 As nutrition, food is essential, but in today’s world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, and ingenuity. Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world. |
| cornell chicken recipe history: When Chicken Soup Isn't Enough Suzanne Gordon, 2011-04-15 The reassuring bromides of chicken soup for the soul provide little solace for nurses—and the people they serve—in real-life hospitals, nursing homes, schools of nursing, and other settings. In the minefield of modern health care, there are myriad obstacles to quality patient care—including work overload, inadequate funds for nursing education and research, and poor communication between and within the professions, to name only a few. The seventy RNs whose stories are collected here by the award-winning journalist Suzanne Gordon know that effective advocacy isn't easy. It takes nurses willing to stand up for themselves, their coworkers, their patients, and the public. When Chicken Soup Isn't Enough brings together compelling personal narratives from a wide range of nurses from across the globe. The assembled profiles in professional courage provide new insight into the daily challenges that RNs face in North America and abroad—and how they overcome them with skill, ingenuity, persistence, and individual and collective advocacy at work and in the community. In this collection, we meet RNs working at the bedside, providing home care, managing hospital departments, teaching and doing research, lobbying for quality patient care, and campaigning for health care reform. Their stories are funny, sad, deeply moving, inspiring, and always revealing of the different ways that nurses make their voices heard in the service of their profession. The risks and rewards, joys and sorrows, of nursing have rarely been captured in such vivid first-person accounts. Gordon and the authors of the essays contained in this book have much to say about the strengths and shortcomings of health care today—and the role that nurses play as irreplaceable agents of change. |
| cornell chicken recipe history: Food52 Dynamite Chicken Tyler Kord, 2019-10-08 A game-changing collection of 60 new-fashioned chicken recipes from chef Tyler Kord and Food52, the award-winning online kitchen and home destination. Sautéed, fried, or nestled in a sheet pan, chicken is a clear winner for home cooks around the world--from jerk chicken and chicken adobo to Vietnamese chicken noodle soup, pho ga. But because chicken is so popular, you may feel like you've run out of new ways to love it. That's where Food52 and Tyler Kord come in, bringing you a clever collection of deliciously inventive chicken dishes. In this book, you'll find creative recipes for every occasion: Winning weeknight dinners and ambitious-but-worth-it weekend projects; meals to impress guests and satisfy picky kids; and cozy comfort foods to curl up with. Tyler's new classics will soon join your regular recipe lineup, with dishes like Roast Chicken with All of the Vegetables in Your CSA, Broiled Chicken Thighs with Plum Tomatoes & Garlic, Patrick's Fried Chicken with Spicy Pickles, and Tangy Rose's Lime-Glazed Wings. He throws in a few surprises, too, like Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie, along with an ingenious combination of chicken and lasagna (called Chickensagna, naturally). And thanks to handy how-tos on carving, trussing, spatchcocking, making stock from scratch, and much more, you'll learn every chicken trick in the--well--book. So even if chicken's already your trusty dinner go-to, Dynamite Chicken will have you eating lots more of it, and never getting bored. |
| cornell chicken recipe history: The Man in the Dog Park Cathy A. Small, 2020-04-15 The Man in the Dog Park offers the reader a rare window into homeless life. Spurred by a personal relationship with a homeless man who became her co-author, Cathy A. Small takes a compelling look at what it means and what it takes to be homeless. Interviews and encounters with dozens of homeless people lead us into a world that most have never seen. We travel as an intimate observer into the places that many homeless frequent, including a community shelter, a day labor agency, a panhandling corner, a pawn shop, and a HUD housing office. Through these personal stories, we witness the obstacles that homeless people face, and the ingenuity it takes to negotiate life without a home. The Man in the Dog Park points to the ways that our own cultural assumptions and blind spots are complicit in US homelessness and contribute to the degree of suffering that homeless people face. At the same time, Small, Kordosky and Moore show us how our own sense of connection and compassion can bring us into touch with the actions that will lessen homelessness and bring greater humanity to the experience of those who remain homeless. The raw emotion of The Man in the Dog Park will forever change your appreciation for, and understanding of, the homeless life so many deal with outside of the limelight of contemporary society. |
| cornell chicken recipe history: Dying to Work Jonathan D. Karmel, 2017-12-15 In Dying to Work, Jonathan Karmel raises our awareness of unsafe working conditions with accounts of workers who were needlessly injured or killed on the job. Based on heart-wrenching interviews Karmel conducted with injured workers and surviving family members across the country, the stories in this book are introduced in a way that helps place them in a historical and political context and represent a wide survey of the American workplace, including, among others, warehouse workers, grocery store clerks, hotel housekeepers, and river dredgers. Karmel’s examples are portraits of the lives and dreams cut short and reports of the workplace incidents that tragically changed the lives of everyone around them. Dying to Work includes incidents from industries and jobs that we do not commonly associate with injuries and fatalities and highlights the risks faced by workers who are hidden in plain view all around us. While exposing the failure of safety laws that leave millions of workers without compensation and employers without any meaningful incentive to protect their workers, Karmel offers the reader some hope in the form of policy suggestions that may make American workers safer and employers more accountable. This is a book for anyone interested in issues of worker health and safety, and it will also serve as the cornerstone for courses in public policy, community health, labor studies, business ethics, regulation and safety, and occupational and environmental health policy. |
| cornell chicken recipe history: Clive M. McCay and Jeanette B. McCay - History of Work with Soyfoods, the New York State Emergency Food Commission, Improved Bread, and Extension of Lifespan (1927-2009): Extensively Annotated Bibliography and Sourcebook William Shurtleff, Akiko Aoyagi, 2009 |
| cornell chicken recipe history: Behind the Kitchen Door Saru Jayaraman, 2013-02-12 Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it.-from Behind the Kitchen Door How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans. Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house. Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce-and ensure that dining out is a positive experience on both sides of the kitchen door. |
| cornell chicken recipe history: Home to Roost Bob Sheasley, 2008-07-08 Each day, Bob Sheasley leaves Lilyfield Farm and heads into the city. And each day, he brings along a basket of eggs for his coworkers at The Philadelphia Inquirer. Depending on the breed of hen, these eggs may be white, green, rose, blue, or as brown as chocolate. And they are all deliciously fresh, a taste of the rural way of life that people have enjoyed for millennia, one in which chickens have played a supporting role for nearly as long. In Home to Roost, Sheasley tells of the intertwined relationship between humans and chickens. He delves into where chickens came from, what their DNA tells us about our kinship, how we’ve treated our feathered fellow travelers, and the roads we’re crossing together. This is a story of agriculture and human migration, of folk medicine and technology, of how we dreamed of the good life, threw it away, and want it back. Modern farming has changed the lives of both bird and man over the past century. But backyard farmers like Sheasley offer hope for a return to the pleasures of locally grown food, as diverse as the chickens he’s raised on Lilyfield Farm. With wit and personal insight, Home to Roost examines of how our lives can be changed for the better, with something as simple as a backyard coop. |
| cornell chicken recipe history: Tastes Like Chicken Emelyn Rude, 2016-08-02 From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly every pot, as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods. |
| cornell chicken recipe history: Lexicon of Real American Food Jane Stern, Michael Stern, 2011-09-01 For foodies, wordsmiths, and anyone who loves to eat, an illustrated guide to authentic American fare, from the beloved Roadfood team In linguistics, the lexicon of a language is its vocabulary, including its words and expressions. In The Lexicon of Real American Food, renowned foodies Jane and Michael Stern record the lingo of American food as it is spoken—and enjoyed—across the nation. With their signature wit and exuberance, they define how America really eats—to the delight of food lovers and word aficionados everywhere. Fun to read and easy to browse, with spot illustrations and select recipes, this book will also become a valuable reference to document regional specialties and signature American fare. Since the first edition in their Roadfood series in 1978, the Sterns have reported on more than 100,000 meals at America’s tables and cafe counters alongside people of every stripe; and in doing so they have gained an unequalled sense of real American food. Thus, the food described in these pages is democratic, not elitist—from hoppel-poppel to puffy tacos, The Sterns see the nation’s diet like its language: endlessly, endearingly exuberant. Their Lexicon of Real American Food inspires a new and joyful appreciation of our country’s irrepressible foodways. |
| cornell chicken recipe history: Chickens, Gin, and a Maine Friendship E.B. White, Edmund Ware Smith, 2020-05-15 During the 1950s and ’60s, writers E.B. White and Edmund Ware Smith carried on a long correspondence by letter, despite living only a few miles apart on the coast of Maine. Often the letters were written from one or the other while they were traveling, but missing their homes and friends. The letters represent a witty and charming correspondence between two literary giants, their stories of Maine, the beauty of our region, and the trials and tribulations of living here. Introduced by White's granddaughter, Martha White, the letters show their first formal communications, their chummy middle years, right up to the death of Edmund Ware Smith. Throughout, there is a strong sense of place and community. |
| cornell chicken recipe history: Converging Divergences Harry C. Katz, Owen Darbishire, 2018-08-06 Exploring recent changes in employment practices in seven industrialized countries (Australia, Britain, Germany, Italy, Japan, Sweden, and the United States) and in two essential industries (automobile and telecommunications), Harry C. Katz and Owen Darbishire find that traditional national systems of employment are being challenged by four cross-national patterns. The patterns, which are becoming ever more prevalent, can be categorized as low-wage, human resource management, Japanese-oriented, and joint team-based strategies. The authors go on to show that these changing employment patterns are closely related to the decline of unions and growing income inequality. Drawing upon plant-level evidence on emerging employment practices, they provide a comprehensive analysis of changes in employment systems and labor-management relations. They conclude that while the variation in employment patterns is increasing within countries, evidence suggests that there is much commonality across countries in the nature of that variation and also similarity in the processes through which variation is appearing. Hence the term converging divergences. |
| cornell chicken recipe history: Planet Barbecue! Steven Raichlen, 2015-12-22 The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, Everything tastes better grilled. In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book. |
| cornell chicken recipe history: Colonel Sanders and the American Dream Josh Ozersky, 2012-04-15 Attempts to biographize corporate mascot and real human being Harland Sanders better known as Colonel Sanders, the man who started what would become the restaurant chain Kentucky Fried Chicken. |
| cornell chicken recipe history: History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked (240 BCE to 2013) William Shurtleff, Akiko Aoyagi, 2013-07 |
| cornell chicken recipe history: The History of the Hen Fever Geo. P. Burnham, 2020-08-01 Reproduction of the original: The History of the Hen Fever by Geo. P. Burnham |
| cornell chicken recipe history: The Settlement Cook Book , 1910 |
| cornell chicken recipe history: Smokelore Jim Auchmutey, 2019-06-01 Barbecue: It’s America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It’s a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama. |
| cornell chicken recipe 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. |
| cornell chicken recipe history: History of Soy Sauce (160 CE To 2012) William Shurtleff, Akiko Aoyagi, 2012 |
| cornell chicken recipe history: History of Soy Sprouts (100 CE To 2013) William Shurtleff, Akiko Aoyagi, 2013 |
| cornell chicken recipe history: Souper Tomatoes Andrew F. Smith, 2000 Uses tomato soup as a lens through which to investigate the histories of soup, tomatoes, and canning. |
| cornell chicken recipe history: Cornell Glenn C. Altschuler, Isaac Kramnick, 2014-08-12 In their history of Cornell since 1940, Glenn C. Altschuler and Isaac Kramnick examine the institution in the context of the emergence of the modern research university. The book examines Cornell during the Cold War, the civil rights movement, Vietnam, antiapartheid protests, the ups and downs of varsity athletics, the women's movement, the opening of relations with China, and the creation of Cornell NYC Tech. It relates profound, fascinating, and little-known incidents involving the faculty, administration, and student life, connecting them to the Cornell idea of freedom and responsibility. The authors had access to all existing papers of the presidents of Cornell, which deeply informs their respectful but unvarnished portrait of the university. Institutions, like individuals, develop narratives about themselves. Cornell constructed its sense of self, of how it was special and different, on the eve of World War II, when America defended democracy from fascist dictatorship. Cornell’s fifth president, Edmund Ezra Day, and Carl Becker, its preeminent historian, discerned what they called a Cornell soul, a Cornell character, a Cornell personality, a Cornell tradition—and they called it freedom. The Cornell idea was tested and contested in Cornell’s second seventy-five years. Cornellians used the ideals of freedom and responsibility as weapons for change—and justifications for retaining the status quo; to protect academic freedom—and to rein in radical professors; to end in loco parentis and parietal rules, to preempt panty raids, pornography, and pot parties, and to reintroduce regulations to protect and promote the physical and emotional well-being of students; to add nanofabrication, entrepreneurship, and genomics to the curriculum—and to require language courses, freshmen writing, and physical education. In the name of freedom (and responsibility), black students occupied Willard Straight Hall, the anti–Vietnam War SDS took over the Engineering Library, proponents of divestment from South Africa built campus shantytowns, and Latinos seized Day Hall. In the name of responsibility (and freedom), the university reclaimed them. The history of Cornell since World War II, Altschuler and Kramnick believe, is in large part a set of variations on the narrative of freedom and its partner, responsibility, the obligation to others and to one’s self to do what is right and useful, with a principled commitment to the Cornell community—and to the world outside the Eddy Street gate. |
| cornell chicken recipe history: Sowing the Seeds of Victory Rose Hayden-Smith, 2014-04-16 Sometimes, to move forward, we must look back. Gardening activity during American involvement in World War I (1917-1919) is vital to understanding current work in agriculture and food systems. The origins of the American Victory Gardens of World War II lie in the Liberty Garden program during World War I. This book examines the National War Garden Commission, the United States School Garden Army, and the Woman's Land Army (which some women used to press for suffrage). The urgency of wartime mobilization enabled proponents to promote food production as a vital national security issue. The connection between the nation's food readiness and national security resonated within the U.S., struggling to unite urban and rural interests, grappling with the challenges presented by millions of immigrants, and considering the country's global role. The same message--that food production is vital to national security--can resonate today. These World War I programs resulted in a national gardening ethos that transformed the American food system. |
| cornell chicken recipe history: History of Meat Alternatives (965 CE to 2014) William Shurtleff, Akiko Aoyagi, 2014-12-18 The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books. |
| cornell chicken recipe history: More-with-Less Cookbook Doris Longacre, 2003-09-26 This is a new edition of Herald Press's all-time best-selling cookbook, helping thousands of families establish a climate of joy and concern for others at mealtime. The late author's introductory chapters have been edited and revised for today's cooks. Statistics and nutritional information have been updated to reflect current American and Canadian eating habits, health issues, and diet guidelines. The new U.S. food chart My Plate was slipped in at the last minute and placed alongside Canada's Food Guide. But the message has changed little from the one that Doris Janzen Longacre promoted in 1976, when the first edition of this cookbook was released. In many ways she was ahead of her time in advocating for people to eat more whole grains and more vegetables and fruits, with less meat, saturated fat, and sugars. This book is part of the World Community Cookbook series that is published in cooperation with Mennonite Central Committee, a worldwide ministry of relief, development, and peace. Mennonites are widely recognized as good cooks. But Mennonites are also a people who care about the world’s hungry.—Doris Janzen Longacre |
在康奈尔大学 (Cornell University) 就读是种怎样的体验？ - 知乎
但这里就分享一个好玩的经历吧，这件事我觉得真心是Cornell这样的名校才能给我的，而且是我看完《阿拉伯的劳伦斯》后一直神往的地方，那就是我在读书期间获得了沙特阿拉伯政府全额奖 …
大家怎么看位于纽约市的 Cornell Tech（康奈尔科技校区）项目？
因为我在Cornell本部也读过，应该比较有发言权，我就来解释下这个事。Cornell一直因为它较偏僻的地理位置被诟病，所以Cornell长期以来都有在纽约的分校，而且分校和本部之间联系紧密。 …
硕士毕业论文是深度学习相关，需要自己做数据集，但我做出来的 …
盲审的话有两个点可以毙掉你的论文： （1）自己做的数据集。一般算法创新需要在公开数据集上测试效果，如果需要特殊数据集，应该先在公开数据集上证明自己方法的有效性，然后再在自 …
常春藤、25所新常春藤、公立常春藤都是哪些学校？ - 知乎
康奈尔大学（Cornell University）#18; 新常春藤（25所） 范德堡大学（Vanderbilt University）#14; 圣路易斯华盛顿大学（Washington University in St. Louis）#16; 莱斯大 …
如何评价英伟达发布的 Tesla V100 计算卡？ - 知乎
原文：Cornell University -> Cornell Virtual Workshop -> Understanding GPU Architecture -> GPU Example: Tesla V100. It's fine to have a general understanding of what graphics processing …
致久坐腰疼的年轻人——七年总结的办公久坐护腰指南
Oct 24, 2023 · 根据2:1的规律，每天仍有至少有6小时以上的坐姿时间，更何况996的老哥门，每天至少有8小时需要坐在椅子上。
在康奈尔大学 (Cornell University) 就读是种怎样的体验？ - 知乎
但这里就分享一个好玩的经历吧，这件事我觉得真心是Cornell这样的名校才能给我的，而且是我看完《阿拉伯的劳伦斯》后一直神往的地方，那就是我在读书期间获得了沙特阿拉伯政府全额奖 …
大家怎么看位于纽约市的 Cornell Tech（康奈尔科技校区）项目？
因为我在Cornell本部也读过，应该比较有发言权，我就来解释下这个事。Cornell一直因为它较偏僻的地理位置被诟病，所以Cornell长期以来都有在纽约的分校，而且分校和本部之间联系紧密。 …
硕士毕业论文是深度学习相关，需要自己做数据集，但我做出来的 …
盲审的话有两个点可以毙掉你的论文： （1）自己做的数据集。一般算法创新需要在公开数据集上测试效果，如果需要特殊数据集，应该先在公开数据集上证明自己方法的有效性，然后再在自 …
常春藤、25所新常春藤、公立常春藤都是哪些学校？ - 知乎
康奈尔大学（Cornell University）#18; 新常春藤（25所） 范德堡大学（Vanderbilt University）#14; 圣路易斯华盛顿大学（Washington University in St. Louis）#16; 莱斯大 …
如何评价英伟达发布的 Tesla V100 计算卡？ - 知乎
原文：Cornell University -> Cornell Virtual Workshop -> Understanding GPU Architecture -> GPU Example: Tesla V100. It's fine to have a general understanding of what graphics processing …
致久坐腰疼的年轻人——七年总结的办公久坐护腰指南
Oct 24, 2023 · 根据2:1的规律，每天仍有至少有6小时以上的坐姿时间，更何况996的老哥门，每天至少有8小时需要坐在椅子上。
