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Perhaps no vegetable makes the mouth water in anticipation more than the perfect tomato--slices sprinkled with salt and pepper or lapped over a burger; sweet cherry tomatoes in a salad; fresh tomato sauce over pasta; tomato soup; tomato salsa. Tired of half-green, hard-but-mushy, store-bought tomatoes, an increasing number of people would like to grow their own. But as anyone who has ever stuck a seedling into the ground anticipating a bush full of luscious homegrown tomatoes in a couple of months knows, it isn’t that easy. Tomatoes require a gardener’s knowledge and attention, and in this handbook William Adams has provided a complete, step-by-step guide to success in the tomato patch. Drawing on more than thirty years of experience, Adams takes readers through the basics of soil preparation, planting, feeding, caging, and watering. He lists the pros and cons of standard, hybrid, heirloom, and cherry varieties, sharing tips about old favorites and suggesting new varieties. After the tomatoes are chosen, planted, and thriving under his tutelage, Adams prepares growers for the insects, diseases, and other visitors they are likely to encounter, warning that “gardeners are not the only ones that love tomatoes.” Once readers are armed to meet these challenges, Adams ends by offering a few words about “tomato kin folk” (peppers, eggplants, tomatillos, and potatoes) and a source list of selected suppliers. With patience, humor, and his own excellent photographs, Adams brings to this manuscript all he has learned about tomatoes in Texas to help ensure that the rest of us have a bumper crop.
Labor, Landscape, and the Struggle over Industrial Farming in Bracero-Era California
Food and Culture in the San Luis Valley of Colorado
Located in the southern San Luis Valley of Colorado, the remote and relatively unknown town of Antonito is home to an overwhelmingly Hispanic population struggling not only to exist in an economically depressed and politically marginalized area, but also to preserve their culture and their lifeways. Between 1996 and 2006, anthropologist Carole Counihan collected food-centered life histories from nineteen Mexicanas—Hispanic American women—who had long-standing roots in the Upper Rio Grande region. The interviews in this groundbreaking study focused on southern Colorado Hispanic foodways—beliefs and behaviors surrounding food production, distribution, preparation, and consumption. In this book, Counihan features extensive excerpts from these interviews to give voice to the women of Antonito and highlight their perspectives. Three lines of inquiry are framed: feminist ethnography, Latino cultural citizenship, and Chicano environmentalism. Counihan documents how Antonito’s Mexicanas establish a sense of place and belonging through their knowledge of land and water and use this knowledge to sustain their families and communities. Women play an important role by gardening, canning, and drying vegetables; earning money to buy food; cooking; and feeding family, friends, and neighbors on ordinary and festive occasions. They use food to solder or break relationships and to express contrasting feelings of harmony and generosity, or enmity and envy. The interviews in this book reveal that these Mexicanas are resourceful providers whose food work contributes to cultural survival.
An American Story
Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias)._x000B__x000B_Food historian Andrew F. Smith's sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called "turkey," domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. Historians will enjoy a look back at the varied appetites of their ancestors, and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways._x000B_
An edition of all extant manuscripts