- Inbunden (Hardback)
- Antal sidor
- University of Texas Press
- 3 b&w photos
- 215 x 146 x 19 mm
- Antal komponenter
- 430 g
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A History of America's Native Nut
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"This excellent and charming story describes a tree that endured numerous hardships to become not only a staple of Southern cuisine but an American treasure." - Ann Wilberton, Pace University Library, New York, Library Journal "Writer and historian James McWilliams chronicles the fascinating rise of the familiar and delicious foodstuff known as the buttery main ingredient in Southern staples such as pralines and pecan pie." - Atlanta Journal Constitution "McWilliams's previous writing embraces food and agriculture from a deliciously human point of view. Here, spurred by a personal interest in the pecan tree in his own yard, he pays homage to a subject of particular interest (and pleasure) to Texans." - Texas Books in Review "Historian and writer James McWilliams proves an expert guide to the history of 'America's most economically significant tree.'" - Country Gardens's 'Gardener's Bookshelf' "Food historian McWilliams, sparked by the realization that he knew nothing about the wild pecan tree that dominated his backyard, wrote this volume as an endevour of curiosity. Delving into various aspects of the Carya illinoinensis (named for Illinois, a fertile area for these idigenous tres) and their nuts, the book treats readers to a multidimensional exploration of a suprisingly fascinating subject [...] McWilliams marches through American (and pre-American) history, viewing all through the lens of the pecan, and in doing so exposes the very personality of the tree and nut analogous to Americans themselves: willful, hardened, wild and dynamic. Summing Up: High recommended." - Choice
Bloggat om The Pecan
James McWilliams is a historian and writer whose books include Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly and A Revolution in Eating: How the Quest for Food Shaped America. His writing on food, agriculture, and animals has appeared in the New York Times, Harpers, the Atlantic, the Washington Post, Slate, Forbes, Travel and Leisure, the Los Angeles Times, the International Herald Tribune, the Christian Science Monitor, and the Texas Observer, where he has been a contributing writer since 2002. McWilliams is also a contributor to Freakonomics.com and a winner of the Hiett Prize in the Humanities.
Preface Acknowledgments Introduction: Cracking the Nut Chapter 1. The Native Americans' Nut Chapter 2. "Pekan Nuttrees": Europeans Encounter the Pecan Chapter 3. ". . . the Forest into an Orchard": Passive Cultivation on the Texas Frontier Chapter 4. Antoine's Graft: The Birth of the Improved Pecan, 1822-1900 Chapter 5. "To Make These Little Trees": The Culture of Pecan Improvement, 1900-1925 Chapter 6. "Pecans for the World": The Pecan Goes Industrial, 1920-1945 Chapter 7. "In Almost Any Recipe . . . Pecans May Be Used": American Consumers Embrace the Pecan, 1940-1960 Chapter 8. "China Wants Our Nuts": The Pecan Goes Global Epilogue. The Future of Pecans Notes Bibliographical Essay Index