by
Moore, Frank L.
Call Number
641.664
Publication Date
2019
Format:
Electronic Resources
Relevance:
95073.9922
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by
Spry-Marqués, Pía.
Call Number
636.40089999999998
Publication Date
2017
Format:
Electronic Resources
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77631.1953
by
Bull, Sleeter, 1887-
Call Number
ARC 664.92 BUL
Publication Date
1951 1948
Format:
Books
Relevance:
71876.9922
by
Munekata, Paulo E. S.
Call Number
641.364
Publication Date
2021
Format:
Electronic Resources
Relevance:
71872.0547
by
Australian Pork Corporation.
Call Number
664.92 POR
Publication Date
1991
Format:
Books
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68913.9375
by
Clark, Pamela.
Call Number
ARC 641.664 POR
Publication Date
2007
Format:
Books
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67238.6563
by
Fortin, Stanley
Call Number
641.664 FOR
Publication Date
1967
Format:
Books
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67238.0469
by
Meller, Gill.
Call Number
636.4
Publication Date
2015
Format:
Electronic Resources
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67236.4375
by
McCallum, Norma.
Call Number
641.664 MCC
Publication Date
1975
Format:
Books
Relevance:
63392.2813
by
Rogers, Katharine M.
Call Number
641.364 ROG
Publication Date
2012
Summary
"Pork. The Other White Meat." The well known National Pork Board slogan doesn't begin to describe the many types of meat that fall under the umbrella of "pork." The most versatile of meats, pork ranges from the rich, delicate succulence of a roast loin to the dry, salty assertiveness of pancetta and bacon. Since the Roman Empire, it has also been the most widely eaten meat-it formed the high point of Roman feasts and was the mainstay of the traditional working class diet in Europe and North America. Pork: A Global History follows the transition of pork from fashionable food to popular fare while also exploring the many edible parts of a pig and ways they are prepared. Katharine Rogers depicts how pork stopped being featured at aristocratic banquets and in high-end cookbooks as it became associated with the lower and middle classes. She explains how European settlers brought pork to the Americas and that barrel pork, kept submerged in a barrel of brine, was a staple of working class people in the United States. While roast suckling pig remains the most luxurious form of pork, Rogers reveals that people also use pig?s blood to make black puddings, its tail to flavor soups and stews, and its fat for frying and as a pastry shortening. Beautifully illustrated and filled with recipes from around the world, Pork will be a necessary addition to the bookshelf of any lover of bacon, sausage, and pork chops.
Format:
Electronic Resources
Relevance:
63390.6406
by
Weiss, Brad.
Call Number
338.1736400922756
Publication Date
2016
Summary
In Real Pigs Brad Weiss traces the desire for creating "authentic" local foods in the Piedmont region of central North Carolina as he follows farmers, butchers, and chefs as they breed, raise, butcher, market, sell, and prepare their pasture-raised hogs for consumption.
Format:
Electronic Resources
Relevance:
60139.9141
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