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| american museum of natural history food: Sweet Home Café Cookbook NMAAHC, Jessica B. Harris, Albert Lukas, Jerome Grant, 2018-10-23 A celebration of African American cooking with 109 recipes from the National Museum of African American History and Culture's Sweet Home Café Since the 2016 opening of the National Museum of African American History and Culture, its Sweet Home Café has become a destination in its own right. Showcasing African American contributions to American cuisine, the café offers favorite dishes made with locally sourced ingredients, adding modern flavors and contemporary twists on classics. Now both readers and home cooks can partake of the café's bounty: drawing upon traditions of family and fellowship strengthened by shared meals, Sweet Home Café Cookbook celebrates African American cooking through recipes served by the café itself and dishes inspired by foods from African American culture. With 109 recipes, the sumptuous Sweet Home Café Cookbook takes readers on a deliciously unique journey. Presented here are the salads, sides, soups, snacks, sauces, main dishes, breads, and sweets that emerged in America as African, Caribbean, and European influences blended together. Featured recipes include Pea Tendril Salad, Fried Green Tomatoes, Hoppin' John, Sénégalaise Peanut Soup, Maryland Crab Cakes, Jamaican Grilled Jerk Chicken, Shrimp & Grits, Fried Chicken and Waffles, Pan Roasted Rainbow Trout, Hickory Smoked Pork Shoulder, Chow Chow, Banana Pudding, Chocolate Chess Pie, and many others. More than a collection of inviting recipes, this book illustrates the pivotal--and often overlooked--role that African Americans have played in creating and re-creating American foodways. Offering a deliciously new perspective on African American food and culinary culture, Sweet Home Café Cookbook is an absolute must-have. |
| american museum of natural history food: The American Museum of Natural History and How It Got That Way Colin Davey, 2019-05-14 Tells the story of the building of the American Museum of Natural History and Hayden Planetarium, a story of history, politics, science, and exploration, including the roles of American presidents, New York power brokers, museum presidents, planetarium directors, polar and African explorers, and German rocket scientists. The American Museum of Natural History is one of New York City’s most beloved institutions, and one of the largest, most celebrated museums in the world. Since 1869, generations of New Yorkers and tourists of all ages have been educated and entertained here. Located across from Central Park, the sprawling structure, spanning four city blocks, is a fascinating conglomeration of many buildings of diverse architectural styles built over a period of 150 years. The first book to tell the history of the museum from the point of view of these buildings, including the planned Gilder Center, The American Museum of Natural History and How It Got That Way contextualizes them within New York and American history and the history of science. Part II, “The Heavens in the Attic,” is the first detailed history of the Hayden Planetarium, from the museum’s earliest astronomy exhibits, to Clyde Fisher and the original planetarium, to Neil deGrasse Tyson and the Rose Center for Earth and Space, and it features a photographic tour through the original Hayden Planetarium. Author Colin Davey spent much of his childhood literally and figuratively lost in the museum’s labyrinthine hallways. The museum grew in fits and starts according to the vicissitudes of backroom deals, personal agendas, two world wars, the Great Depression, and the Cold War. Chronicling its evolution―from the selection of a desolate, rocky, hilly, swampy site, known as Manhattan Square to the present day―the book includes some of the most important and colorful characters in the city’s history, including the notoriously corrupt and powerful “Boss” Tweed, “Father of New York City” Andrew Haswell Green, and twentieth-century powerbroker and master builder Robert Moses; museum presidents Morris K. Jesup, Henry Fairfield Osborn, and Ellen Futter; and American presidents, polar and African explorers, dinosaur hunters, and German rocket scientists. Richly illustrated with period photos, The American Museum of Natural History and How It Got That Way is based on deep archival research and interviews. |
| american museum of natural history food: Natural Histories American Museum of Natural History, 2014 Highlights 40 masterworks of illustrated scientific art from the Rare Book Collection of the American Museum of Natural History. |
| american museum of natural history food: Food on the Page Megan J. Elias, 2017-05-31 In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level. |
| american museum of natural history food: The ... Annual Report of the American Museum of Natural History American Museum of Natural History, 1920 Includes list of members. |
| american museum of natural history food: The World in a Skillet Paul Knipple, Angela Knipple, 2012-03-01 Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions down home. Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks. Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line. |
| american museum of natural history food: ABC Animals , 2013 Learn the alphabet with twenty-six favorite animal friends. |
| american museum of natural history food: Creamy & Crunchy Jon Krampner, 2013 Americans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (ants on a log) to a grilled sandwich with bacon and bananas (the classic Elvis). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and a wide variety of other foods. It is a deeply ingrained staple of American childhood and cuisine. Creamy and Crunchy features the stories of Jif, Skippy, and Peter Pan; the resurgence of natural or old-fashioned peanut butter; the five ways today's product is different from the original; the plight of black peanut farmers; the role of peanut butter in fighting Third-World hunger; and the Salmonella outbreaks of 2007 and 2009. The story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, and recipes. |
| american museum of natural history food: American Museum of Natural History American Museum of Natural History, 2001 #NAME? |
| american museum of natural history food: American Museum of Natural History Birds of North America DK, 2016-09-20 Updated to reflect all the latest taxonomic data, American Museum of Natural History Birds of North America is the complete photographic guide to the 657 species of birds found in the United States and Canada. Ideal for the armchair bird enthusiast or dedicated bird watcher, this book includes stunning full-color photographs revealing 657 individual species with unrivaled clarity. The 550 most commonly seen birds are pictured with plumage variations, and images of subspecies and information on similar birds are provided to make differentiation easy, from game birds and waterfowl to shorebirds and swifts to owls, flycatchers, finches, and more. You can even discover which species to expect when and where with up-to-date, color-coded maps highlighting habitation and migratory patterns. Written by a team of more than 30 birders and ornithologists with expertise in particular species or families, and produced in association with the American Museum of Natural History, this updated and refreshed edition of American Museum of Natural History Birds of North America is the ultimate photographic guide to every bird species in the United States and Canada. |
| american museum of natural history food: Annual Report - American Museum of Natural History American Museum of Natural History, 1921 |
| american museum of natural history food: Savoring Gotham , 2015-11-11 When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection. |
| american museum of natural history food: Food and Museums Nina Levent, Irina D. Mihalache, 2016-11-03 Museums of all kinds – art, history, culture, science centers and heritage sites – are actively engaging with food through exhibitions, collections, and stories about food production, consumption, history, taste, and aesthetics. Food also plays a central role in their food courts, restaurants, cafes, gardens, and gift shops. Food and Museums is the first book to explore the diverse, complex relationship between museums and food. This edited collection features theoretical analysis from cultural historians, anthropologists, neuroscientists, and food studies scholars; interviews with museum professionals, artists and chefs; and critical case studies from a wide range of cultural institutions and museums to establish an interdisciplinary framework for the analysis of the role of food in museums. Exploring the richness and complexity of sensory, cultural, social, and political significance of food today as well as in the past, the book demonstrates how food is changing the current museological landscape. A fascinating look at contemporary museums through the lens of food, this is an essential read for students and researchers in museum studies, food studies, cultural studies, and sensory studies as well as museum and food professionals. |
| american museum of natural history food: American Countercultures: An Encyclopedia of Nonconformists, Alternative Lifestyles, and Radical Ideas in U.S. History Gina Misiroglu, 2015-03-26 Counterculture, while commonly used to describe youth-oriented movements during the 1960s, refers to any attempt to challenge or change conventional values and practices or the dominant lifestyles of the day. This fascinating three-volume set explores these movements in America from colonial times to the present in colorful detail. American Countercultures is the first reference work to examine the impact of countercultural movements on American social history. It highlights the writings, recordings, and visual works produced by these movements to educate, inspire, and incite action in all eras of the nation's history. A-Z entries provide a wealth of information on personalities, places, events, concepts, beliefs, groups, and practices. The set includes numerous illustrations, a topic finder, primary source documents, a bibliography and a filmography, and an index. |
| american museum of natural history food: Windows on Nature Stephen Christopher Quinn, American Museum of Natural History, 2006-04 Profiles more than forty habitat dioramas from the American Museum of Natural History, describing each one's contents and creation and presenting full-color photos and archival images. |
| american museum of natural history food: Eight Flavors Sarah Lohman, 2016-12-06 This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured. |
| american museum of natural history food: The Mitsitam Cafe Cookbook Richard Hetzler, Kevin Gover, Nicolasa I. Sandoval, 2010 Since the 2004 opening of the National Museum of the American Indian in Washington, DC, the museum's Mitsitam Cafe (mitsitam means let's eat in the Piscataway and Delaware languages) has become a destination in its own right. Featured on Rachael Ray's television show and praised by reviewers nationwide, the Mitsitam Cafecontinues to receive accolades from both critics and visitors. Drawing upon tribal culinary traditions from five regions—Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America—the cafe's offerings feature staples that were once unknown in the rest of the world in dishes such as: Squash Blossom Soup Cedar-Planked, Fire-Roasted Salmon Pulled Buffalo Sandwich with Chayote Slaw Corn and Tomato Stew Cranberry Crumble Replete with beautiful photographs of the finished dishes as well as objects and archival photographs from the museum's vast collections, The Mitsitam Cafe Cookbook showcases the Americas' truly indigenous foods in ninety easy-to-follow, home-tested recipes. A 1995 graduate of the Baltimore International Culinary College, author Richard Hetzler worked at several fine-dining restaurants in the Washington, DC, and Baltimore area before joining the food-service firm Restaurant Associates at the Smithsonian. Hetzler was on the team that researched and developed the groundbreaking concept for the Mitsitam Cafe: serving indigenous foods that are the staples of five Native culture areas in North and South America. As the executive chef of the cafe, he continues to create and refine seasonal menus that showcase the Americas' native bounty. |
| american museum of natural history food: The Price of Freedom Smithsonian Institution, 2004 Lavishly illustrated with 126 color and 109 b&w illustrations and 9 maps, The Price of Freedom captures the glory and the heartache of America's wartime history from the American Revolution through the wars of our own era. |
| american museum of natural history food: A Natural History of Wine Ian Tattersall, Rob DeSalle, 2015-01-01 A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two--one a palaeoanthropologist, the other a molecular biologist--to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question What can science tell us about wine? And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest. |
| american museum of natural history food: Native Foods Michael D. Wise, 2023 Native foods are ubiquitous in America, but they often go unrecognized and unidentified. So too do the countless farms, gardens, and other places created by Native American people to feed and nourish their families and communities over generations. Over the last five centuries of settler colonialism, this inconspicuousness of Native American food and agriculture has helped configure Americans' imaginations of food and agriculture in ways that require critical identification. Drawing attention to this issue, Native Foods brings to bear approaches from the fields of food studies and Indigenous studies to explore how biophysical patterns of settler-colonial land use have worked as narrative frames for structuring historical views of Native agriculture. Following the lead of Indigenous food sovereignty advocates and activists, the book emphasizes the presence and persistence of Native American cuisine and documents how Native foods and agricultural techniques were never lost but only obscured by the peregrinations of colonialism, capitalism, and various other historical transformations-- |
| american museum of natural history food: Natural History , 1922 |
| american museum of natural history food: Art, Culture, and Cuisine Phyllis Pray Bober, 2001-06 How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation. |
| american museum of natural history food: Adequate Food for All Wilson G. Pond, Buford L. Nichols, Dan L. Brown, 2009-02-12 Food is the sustenance of life. But while we understand that a secure supply of food has been affected by many factors over the course of history, we do not often allow ourselves to entertain the idea that a lack of adequate food worldwide is a very real and dangerous possibility. While soil degradation, water distribution, climate change, populati |
| american museum of natural history food: Our Wonder World , 1921 |
| american museum of natural history food: Food and Culture Carole Counihan, Penny Van Esterik, 2013 This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices. |
| american museum of natural history food: Discovering Dinosaurs in the American Museum of Natural History Mark Norell, Eugene S. Gaffney, Lowell Dingus, 1995 Curators of the re-installation of the Hall of Dinosaurs at the American Museum of Natural History, the authors document the collection of dinosaur skeletons and recount the experiences of the paleontologists who have scoured remote lands in search of evidence of these animals. Contains 167 illustrations, charts and maps in color and b&w. National author media. |
| american museum of natural history food: Corythosaurus William Lindsay, 1993 Text and illustrations describe the discovery and excavation of corythosaurus fossils and examine what the evidence suggests about its appearance and behavior. |
| american museum of natural history food: Food And Evolution Marvin Harris, Eric B. Ross, 1987 Author note: Marvin Harris is a Graduate Research Professor of Anthropology at the University of Florida. Eric B. Ross has taught at Mount Holyoke and the University of Michigan. |
| american museum of natural history food: The American Museum Journal American Museum of Natural History, 1918 |
| american museum of natural history food: The Oxford Companion to American Food and Drink Andrew F. Smith, 2007-05-01 Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few hippies, but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. |
| american museum of natural history food: Handbook of Naturally Occurring Food Toxicants Miloslav Rechcigl, 2018-02-01 In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals. Numerous studies which have dealt with this subject invariably have focused on chemical contaminants of some component of a food chain. In contrast, much less attention has been paid to the potentially harmful substances that may occur in foodstuffs naturally. The purpose of this Handbook is to sensitize the reader to this problem and to provide a systematic overview of the most important naturally occurring food toxicants. The Handbook should be of interest to anybody who is concerned with nutritive and health aspects of food. Inasmuch as many of the discussed toxicants can be removed or destroyed by a suitable method of food rpocessing it should be of special value to food technologists. |
| american museum of natural history food: Bulletin of the American Museum of Natural History American Museum of Natural History, 1927 Comprises articles on geology, paleontology, mammalogy, ornithology, entomology, and anthropology. |
| american museum of natural history food: US History in 15 Foods Anna Zeide, 2023-01-12 From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. |
| american museum of natural history food: Food is Culture Massimo Montanari, 2006 Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the choices made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the invention of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature. |
| american museum of natural history food: Birds of North America François Vuilleumier, 2009 The complete photographic guide to every species--Cover. |
| american museum of natural history food: Cannibalism Bill Schutt, 2018-01-30 “Surprising. Impressive. Cannibalism restores my faith in humanity.” —Sy Montgomery, The New York Times Book Review For centuries scientists have written off cannibalism as a bizarre phenomenon with little biological significance. Its presence in nature was dismissed as a desperate response to starvation or other life-threatening circumstances, and few spent time studying it. A taboo subject in our culture, the behavior was portrayed mostly through horror movies or tabloids sensationalizing the crimes of real-life flesh-eaters. But the true nature of cannibalism--the role it plays in evolution as well as human history--is even more intriguing (and more normal) than the misconceptions we’ve come to accept as fact. In Cannibalism: A Perfectly Natural History,zoologist Bill Schutt sets the record straight, debunking common myths and investigating our new understanding of cannibalism’s role in biology, anthropology, and history in the most fascinating account yet written on this complex topic. Schutt takes readers from Arizona’s Chiricahua Mountains, where he wades through ponds full of tadpoles devouring their siblings, to the Sierra Nevadas, where he joins researchers who are shedding new light on what happened to the Donner Party--the most infamous episode of cannibalism in American history. He even meets with an expert on the preparation and consumption of human placenta (and, yes, it goes well with Chianti). Bringing together the latest cutting-edge science, Schutt answers questions such as why some amphibians consume their mother’s skin; why certain insects bite the heads off their partners after sex; why, up until the end of the twentieth century, Europeans regularly ate human body parts as medical curatives; and how cannibalism might be linked to the extinction of the Neanderthals. He takes us into the future as well, investigating whether, as climate change causes famine, disease, and overcrowding, we may see more outbreaks of cannibalism in many more species--including our own. Cannibalism places a perfectly natural occurrence into a vital new context and invites us to explore why it both enthralls and repels us. |
| american museum of natural history food: Engineering Interventions in Foods and Plants Deepak Kumar Verma, Megh R. Goyal, 2017-11-14 With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging entrepreneurship and employment opportunities for rural peoples in food and agricultural processing, specifically beekeeping technology and honey processing; herbal formulations for treatment of dental diseases; and engineering interventions for the extraction of essential oils from plants. Part 2 contains three chapters that discuss technological interventions in foods and plants for human health benefits, looking particularly at coffee, tea, and green leaf vegetable processing technology. The volume goes to look at several management strategies in agricultural engineering, with a chapter on production technology of ethanol from various sources and its potential applications in various industries, including chemical, food, pharmaceutical as well as biofuel. Food grain storage structures are addressed as well, focusing on minimizing losses from microbial pests as well as insect pests during grain storage by utilizing different efficient storage structures The volume provides a valuable resource for students, instructors, and researchers of foods and plants processing technology. In addition, food and plant science professionals who are seeking recent advanced and innovative knowledge in processing will find this book helpful. |
| american museum of natural history food: ABC Universe American Museum of Natural History, 2015 Learn the alphabet with twenty-six fascinating facts about the universe!--Back cover. |
| american museum of natural history food: National Library of Medicine Catalog National Library of Medicine (U.S.), 1960 |
| american museum of natural history food: Curating the Future Jennifer Newell, Libby Robin, Kirsten Wehner, 2016-08-12 Curating the Future: Museums, Communities and Climate Change explores the way museums tackle the broad global issue of climate change. It explores the power of real objects and collections to stir hearts and minds, to engage communities affected by change. Museums work through exhibitions, events, and specific collection projects to reach different communities in different ways. The book emphasises the moral responsibilities of museums to address climate change, not just by communicating science but also by enabling people already affected by changes to find their own ways of living with global warming. There are museums of natural history, of art and of social history. The focus of this book is the museum communities, like those in the Pacific, who have to find new ways to express their culture in a new place. The book considers how collections in museums might help future generations stay in touch with their culture, even where they have left their place. It asks what should the people of the present be collecting for museums in a climate-changed future? The book is rich with practical museum experience and detailed projects, as well as critical and philosophical analyses about where a museum can intervene to speak to this great conundrum of our times. Curating the Future is essential reading for all those working in museums and grappling with how to talk about climate change. It also has academic applications in courses of museology and museum studies, cultural studies, heritage studies, digital humanities, design, anthropology, and environmental humanities. |
Two American Families - Swamp Gas Forums
Aug 12, 2024 · This PBS documentary might be in the top 3 best I have ever watched. Bill Moyers followed 2 working class families from 1991 to 2024, it tells the...
Florida Gators gymnastics adds 10-time All American
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Countdown to Kickoff 2025 | Swamp Gas Forums
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Two American Families - Swamp Gas Forums
Aug 12, 2024 · This PBS documentary might be in the top 3 best I have ever watched. Bill Moyers followed 2 working class families from 1991 to 2024, it tells the...
Florida Gators gymnastics adds 10-time All American
May 28, 2025 · GAINESVILLE, Fla. – One of the nation’s top rising seniors joins the Gators gymnastics roster next season. eMjae Frazier (pronounced M.J.), a 10-time All-American from …
Walter Clayton Jr. earns AP First Team All-American honors
Mar 18, 2025 · Florida men’s basketball senior guard Walter Clayton Jr. earned First Team All-American honors for his 2024/25 season, as announced on Tuesday by the Associated Press. …
Now that tariff’s have hit China- American manufacturers swamped
May 7, 2025 · It is also unlikely, if not impossible that American manufacturers will be able to keep up with demand. And supply shortages also lead to higher prices. It's basic supply and demand.
Myles Graham and Aaron Chiles make a statement at Under …
Jan 3, 2024 · Florida Gators football signees Myles Graham and Aaron Chiles Jr. during the second day of practice for the 2024 Under Armour Next All-America game at the ESPN Wide …
“I’m a Gator”: 2026 QB Will Griffin remains locked in with Florida
Dec 30, 2024 · With the 2025 Under Armour All-American game underway this week, Gator Country spoke with 2026 QB commit Will Griffin to discuss his commitment status before he …
Last American hostage released | Swamp Gas Forums
May 12, 2025 · Last American hostage released Discussion in 'Too Hot for Swamp Gas' started by OklahomaGator, May 12, 2025. May 12, 2025 #1. OklahomaGator Jedi Administrator …
Under Armour All-American Media Day Photo Gallery
Dec 29, 2023 · The Florida Gators signed a solid 2024 class earlier this month and four prospects will now compete in the Under Armour All-American game in Orlando this week. Quarterback …
Countdown to Kickoff 2025 | Page 3 | Swamp Gas Forums
May 3, 2025 · He was an All-American as a senior in 1970, and though he played only one season in the decade, he was named to the SEC’s All-Decade Team for the 1970s. He was a …
Countdown to Kickoff 2025 | Swamp Gas Forums
May 3, 2025 · He was an All-American in 1984 and ’85 and a Butkus Award finalist in ’85. Other notables: All-American defensive end Trace Armstrong, DE Tim Beauchamp, DT Steven …
