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"Why do so many Americans drive for miles each autumn to buy a vegetable that they are unlikely to eat? While most people around the world eat pumpkin throughout the year, North Americans reserve it for holiday pies and other desserts that celebrate the harvest season and the rural past. They decorate their houses with pumpkins every autumn and welcome Halloween trick-or-treaters with elaborately carved jack-o'-lanterns. Towns hold annual pumpkin festivals featuring giant pumpkins and carving contests, even though few have any historic ties to the crop.In this fascinating cultural and natural history, Cindy Ott tells the story of the pumpkin. Beginning with the myth of the first Thanksgiving, she shows how Americans have used the pumpkin to fulfull their desire to maintain connections to nature and to the family farm of lore, and, ironically, how small farms and rural communities have been revitalized in the process. And while the pumpkin has inspired American myths and traditions, the pumpkin itself has changed because of the ways people have perceived, valued, and used it. Pumpkin is a smart and lively study of the deep meanings hidden in common things and their power to make profound changes in the world around us. Cindy Ott is assistant professor of American Studies at Saint Louis University."From the symbolism of pumpkins in classical and medieval mythology, to locavores and harvest festivals, Ott's paean to pumpkins is important, entertaining, and enlightening." -Warren Belasco, author of Food, the Key Concepts"An original, carefully researched, engagingly written, even playful and witty foray into the exploding field of food history by an up-and-coming star in the field. How appropriate that so delightful a vegetable has an equally delightful book to pay it tribute." -from the Foreword by William Cronon"--
HISTORY / United States / General. --- COOKING / Regional & Ethnic / American / General. --- COOKING / History. --- Pumpkin growers --- Cooking (Pumpkin) --- Pumpkin --- Cucurbita pepo --- Growers, Pumpkin --- Pumpkin farmers --- Farmers --- Cookery (Pumpkin) --- Cooking with pumpkin --- Cooking (Fruit) --- Cooking (Squash) --- History. --- Use in cooking
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This Special Issue, “Plant Oxidative Stress: Biology, Physiology, and Mitigation”, published 11 original research works and 1 review article that discussed the various aspects of ROS Biology, metabolism, and the physiological mechanisms and approaches to mitigating oxidative stress. These types of research studies show further directions for the development of crop plants that are tolerant to abiotic stress in the era of climate change.
heat stress --- grafting --- cucumber --- bitter-melon rootstock --- polyamines --- photosynthesis --- salicylic acid --- chlorophyll fluorescence --- excess boron --- lipid peroxidation --- enzymatic antioxidant --- glutathione --- proline --- stomatal conductance --- arsenic stress --- soybean --- growth --- antioxidant enzymes --- ascorbate–glutathione cycle --- glyoxalase system --- altitudinal variation --- antioxidant activity --- bioactive compounds --- endemic species --- oxidative damage --- sequential application of antioxidants --- salinity --- Cucumis sativus --- photosynthetic efficiency --- antioxidant defense systems --- antioxidants --- cadmium --- oxidative stress --- peptone --- spinach --- alpha-tocopherol --- foliar spray --- okra varieties --- salt --- drought --- plants --- ROS --- genomics --- approaches --- integration --- abiotic stress --- antioxidant defense --- phytohormones --- pulse crop --- water deficit --- AsA-GSH pathway --- methylglyoxal --- micronutrient --- osmoregulation --- reactive oxygen species --- trace elements --- Olea europaea L. --- selenium biofortification --- olive pollen --- cytosolic Ca2+ --- Cucurbita pepo (L.) --- mineral uptake --- nucleic acids --- n/a --- ascorbate-glutathione cycle
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