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Beans. --- Beans --- Phaseolus --- Legumes --- Nutrition. --- Health aspects.

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"Grounded in folkloristics and anthropology, Margaret Magat explores both the traditional and popular culture contexts of balut. Balut - fertilized duck or chicken eggs that have developed into fully formed embryos with feathers and beaks - is a delicacy which elicits passionate responses. Hailed as an aphrodisiac in Filipino culture, balut is often seen and used as an object of revulsion and disgust in western popular culture. Drawing on interviews, participant observation, reality television programs, travel shows,food blogs, and balut-eating contests, Magat examines balut production and consumption, its role in drinking rituals, sex, and the supernatural, vampire-like legends behind it. Balut reveals how traditional foods are used in the performance of identity and ethnicity, inspiring a virtual online cottage industry via social media as well as the impact globalization and migration are having on cultural practices and food consumption across the world. The first academic book on balut, this is essential reading for anyone in food studies, folklore studies, anthropology, and Asian American studies"--

Food habits --- Food --- Food preferences --- Cooking, Philippine. --- Duck --- Chicken --- Embryos. --- Balut --- Cooking (Beans) --- Beans --- Legumes --- History.

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A Practical Book and eBook Guide for developers and architects using the EJB Standard.

Application software --- Java (Computer program language) --- Object-oriented programming languages --- JavaSpaces technology --- Development of application software --- Development. --- JavaBeans. --- Java beans

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Forages through New England's most famous foods for the truth behind the region's culinary mythsMeg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution-while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England's culinary myths and reality through some of the region's most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England-the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how "New England food" actually came to be.

Wisconsin. --- Turkey. --- Terroir. --- Salmon. --- Refrigeration. --- Pumpkins. --- Pineapple cheese. --- Pies. --- Oysters. --- Native Americans. --- Milk. --- Massasoit. --- Maple Syrup. --- Johnny Appleseed. --- Hobbamock. --- Herring. --- Goat cheese. --- Fluff. --- Fishing. --- Extinction. --- Dairy. --- Culinary history;Connecticut;Massachusetts;New Hampshire;Rhode Island;Vermont;Immigrants;Industrialized food;Portuguese;Irish;Italian;French Canadian;Lowell Massachusetts;tenements;baked beans;molasses;colonists;sugar;beans;Wampanoag;sugar consumption;triangle trade;Boston Cooking School;Ellen Swallow Richards;Boiled Dinner;Urbanization;Colonial Revival;Immigration;Home economics;Corn;Cornmeal;Flint corn;Baking;Leavening;Cornbread;Agriculture;Potato famine;Lobster. --- Cranberries. --- Cod. --- Clams. --- Cheese. --- Cheddar. --- Canning. --- Apples. --- Apple cider. --- Agriculture. --- Baking. --- Boiled Dinner. --- Boston Cooking School. --- Colonial Revival. --- Connecticut. --- Corn. --- Cornbread. --- Cornmeal. --- Culinary history. --- Ellen Swallow Richards. --- Flint corn. --- French Canadian. --- Home economics. --- Immigrants. --- Immigration. --- Industrialized food. --- Irish. --- Italian. --- Leavening. --- Lobster. --- Lowell Massachusetts. --- Massachusetts. --- New Hampshire. --- Portuguese. --- Potato famine. --- Rhode Island. --- Urbanization. --- Vermont. --- Wampanoag. --- baked beans. --- beans. --- colonists. --- molasses. --- sugar consumption. --- sugar. --- tenements. --- triangle trade. --- Indians of North America. --- Maple syrup.

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Soybean -- Composition. --- Soybean industry. --- Soybean products. --- Soybean. --- Soybean --- Soybean industry --- Soybean products --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Composition --- Composition. --- Beer bean --- Dolichos soja --- Edamame --- Edible soybean --- Garden soybean --- Glycine gracilis --- Glycine hispida --- Glycine max --- Mao dou --- Phaseolus max --- Soja bean --- Soja hispida --- Soja max --- Soy-bean --- Soya --- Soya bean --- Soybean groundnut --- Sweet bean --- Vegetable soybean --- Beans --- Glycine (Plants) --- Plant products --- Vegetable trade