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Author: Jana Horvat
Publisher: Založba ZRC
ISBN: 9612541639
Category : Copper age
Languages : en
Pages : 249
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Book Description
The routes between the north Adriatic and the Apennine peninsula on the west and the Balkans and the central Danubian plains on the east ran across Razdrto ever since ancient times. In the late prehistory and in the early Roman era the pass of Razdrto was known under the name of Ocra as was the mountain above it.Several Bronze age sites were discovered in the area of the Razdrto pass.The posts in the Razdrto area from the end of the 2nd and first half of the 1st century BC (Mandrga, Preval) differ from the other sites along the east Alpine routes, as they were not spatially linked to any of the existing indigenous settlements and did not show any contact with the surroundings even with their small objects. Most of the remains can be explained as traces of Roman passengers who stopped at Razdrto for a shorter period of time and not as remnants of a significant Roman settlement.A gravel covered road was constructed across the Razdrto pass in the second half of the 1st century BC or in the Augustan period. A roadside building was erected in the middle or late Augustan period and demolished in the mid 1st century AD.The shift of transit from Razdrto to Hrušica (Ad Pirum) took place in the 1st century AD. Post 1st century AD written sources no longer mention the road across Ocra, and the archaeological remains dating after the mid 1st century AD are extremely modest at Razdrto.
Author: Jana Horvat
Publisher: Založba ZRC
ISBN: 9612541639
Category : Copper age
Languages : en
Pages : 249
Get Book
Book Description
The routes between the north Adriatic and the Apennine peninsula on the west and the Balkans and the central Danubian plains on the east ran across Razdrto ever since ancient times. In the late prehistory and in the early Roman era the pass of Razdrto was known under the name of Ocra as was the mountain above it.Several Bronze age sites were discovered in the area of the Razdrto pass.The posts in the Razdrto area from the end of the 2nd and first half of the 1st century BC (Mandrga, Preval) differ from the other sites along the east Alpine routes, as they were not spatially linked to any of the existing indigenous settlements and did not show any contact with the surroundings even with their small objects. Most of the remains can be explained as traces of Roman passengers who stopped at Razdrto for a shorter period of time and not as remnants of a significant Roman settlement.A gravel covered road was constructed across the Razdrto pass in the second half of the 1st century BC or in the Augustan period. A roadside building was erected in the middle or late Augustan period and demolished in the mid 1st century AD.The shift of transit from Razdrto to Hrušica (Ad Pirum) took place in the 1st century AD. Post 1st century AD written sources no longer mention the road across Ocra, and the archaeological remains dating after the mid 1st century AD are extremely modest at Razdrto.
Author: Victor Rickman Boswell
Publisher:
ISBN:
Category : Okra
Languages : en
Pages : 8
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Book Description
Author: William Renwick Beattie
Publisher:
ISBN:
Category : Okra
Languages : en
Pages : 20
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Book Description
Author: Chris Smith
Publisher: Chelsea Green Publishing
ISBN: 1603588086
Category : Cooking
Languages : en
Pages : 272
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Book Description
With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.
Author: National Research Council
Publisher: National Academies Press
ISBN: 9780309164542
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
This report is the second in a series of three evaluating underexploited African plant resources that could help broaden and secure Africa's food supply. The volume describes the characteristics of 18 little-known indigenous African vegetables (including tubers and legumes) that have potential as food- and cash-crops but are typically overlooked by scientists and policymakers and in the world at large. The book assesses the potential of each vegetable to help overcome malnutrition, boost food security, foster rural development, and create sustainable landcare in Africa. Each species is described in a separate chapter, based on information gathered from and verified by a pool of experts throughout the world. Volume I describes African grains and Volume III African fruits.
Author: Virginia Willis
Publisher: UNC Press Books
ISBN: 146961443X
Category : Cooking
Languages : en
Pages : 120
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Book Description
Passionate okra lovers crave this bright green, heat-loving vegetable, whether fried, grilled, steamed, roasted, boiled, broiled, pickled, raw, whole, sliced, or julienned. With Okra, Virginia Willis provides "the key that unlocks the door of okra desire" to okra addicts and newcomers to the pod alike. Topping eight feet, with gorgeous butter-yellow flowers that ripen into the plant's signature seed-filled pods, okra has a long association with foodways in the American South. But as Willis shows, okra is also an important ingredient in cuisines across Africa, Asia, and Latin America. Featuring gardening tips, a discussion of heirloom varieties, and expert cooking directions (including a list of "top ten slime-busting tips"), Okra brilliantly showcases fifty delectable recipes: twenty-six southern dishes, ranging from Southern-Style Fried Okra to Gulf Coast Seafood Gumbo, and twenty-four authentic global dishes, from Moroccan Lamb and Okra Tagine with Preserved Lemons to Cuban Pork with Yellow Rice, Okra, and Annatto Oil.
Author: Jonathan Doue
Publisher: Createspace Independent Pub
ISBN: 9781500415150
Category : Cooking
Languages : en
Pages : 42
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Book Description
**Over 30 Healthy & Delicious Recipes** *The Ultimate Okra Recipe Guide* Okra is a vegetable that is favored in the southern U.S. states. In fact, most southern gardens grow this plant, which, after harvesting, you can either pickle or freeze for later use. When it comes to mealtime, you can use this long, green and prickly vegetable to make fried, boiled or baked dishes -- all of which produce a different texture and taste. We have collected the most delicious and best selling recipes from around the world. Enjoy! - Did You Know - Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract. Okra helps to reabsorb water and traps excess cholesterol, metabolic toxins and excess bile. Okra health benefits are numerous which include its role in maintaining the right level of cholesterol in human body. Take a peak at a few of the recipes inside! Okra Soup with Kale & Coconut Cream Okra with Cod & Pineapple Okra Salad with Pomegranates & Chickpeas Okra with Grits & Cheese Okra with Cilantro & Sour Cream Scroll Up & Grab Your Copy NOW!
![Food and Drink in American History [3 volumes] PDF](https://books.google.com/books/content/images/frontcover/lxjOEAAAQBAJ?fife=w80-h100)
Author: Andrew F. Smith
Publisher: Bloomsbury Publishing USA
ISBN: 1610692330
Category : History
Languages : en
Pages : 1715
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Book Description
This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author: Bruno Del Medico
Publisher: Bruno Del Medico
ISBN: 8898268947
Category : Gardening
Languages : en
Pages : 48
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Book Description
48 pages. Illustrated. Editions CLOE. 2nd EDITION 2014 optimized for portable devices (Tablet, Kindle, iPub. IPhones, iTunes etc.). What is Okri. Its origin and its habitat. The varieties of Okri. The cultivation techniques. Pests and diseases. Its harvest, use, preservation. Its medicinal properties and its use in the kitchen.
