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LEADER 00000cam a2200781Ma 4500 
001    ocn811409101 
003    OCoLC 
005    20160527041452.6 
006    m     o  d         
007    cr cn||||||||| 
008    060711s2006    ilua    ob   s001 0 eng d 
019    809313724|a817810792|a923494674 
020    9780252092428|q(electronic bk.) 
020    0252092422|q(electronic bk.) 
020    0252076877|q(print) 
020    9780252076879|q(print) 
020    |z0252031636 
020    |z9780252031632 
020    |z9780252076879 
020    |z1283583364 
020    |z9781283583367 
035    (OCoLC)811409101|z(OCoLC)809313724|z(OCoLC)817810792
037    22573/ctt3cqjk6|bJSTOR 
037    B00AEBA0-A112-4401-89AC-A50D84F8D808|bOverDrive, Inc.
040    E7B|beng|epn|cE7B|dJSTOR|dP@U|dN$T|dOCLCF|dYDXCP|dIDEBK
043    n-us--- 
049    RIDW 
050  4 SF507|b.S49 2006eb 
072  7 TEC012000|2bisacsh 
072  7 SOC055000|2bisacsh 
072  7 CKB042000|2bisacsh 
072  7 CKB041000|2bisacsh 
072  7 HEA034000|2bisacsh 
072  7 CKB|x000000|2bisacsh 
082 04 641.3/65920973|222 
090    SF507|b.S49 2006eb 
100 1  Smith, Andrew F.,|d1946- 
245 14 The turkey|h[electronic resource] :|ban American story /
       |cAndrew F. Smith. 
260    Chicago :|bUniversity of Illinois Press,|c©2006. 
300    1 online resource (xxii, 224 pages :) :|billustrations. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  The food series 
504    Includes bibliographical references (pages 205-217) and 
505 0  ""Front cover""; ""Title Page""; ""Copyright Page""; 
       ""Table of Contents""; ""List of Recipes""; ""Preface""; 
       ""Acknowledgments""; ""PART 1: THE HISTORY OF THE 
       TURKEY""; ""1. The Prehistoric Turkey; or, How the Turkey 
       Conquered North America""; ""2. The Globe-trotting Turkey;
       or, How the Turkey Conquered Europe""; ""3. The English 
       Turkey; or, How the Turkey Cooked the Christmas Goose""; 
       ""4. The Call of the Wild Turkey; or, How the Wild Turkey 
       Came to a Fowl Ending""; ""5. The Well-dressed Turkey; or,
       How the Turkey Trotted onto America's Table""; 
       ""Illustrations follow page 66."" 
505 8  ""6. Hale's Turkey Tale or, The Invention of Turkey Day"";
       ""7. The Well-bred Turkey; or, How the Turkey Lost its 
       Flavor""; ""8. The Industrialized Turkey; or, How the 
       Turkey Became a Profit Center""; ""9. The Social Turkey; 
       or, How the Turkey Became a Cultural Icon""; ""10. The 
       American Turkey; or, How the Turkey Came Home to Roost""; 
       ""PART 2: HISTORICAL RECIPES""; ""Notes""; ""Selected 
       Bibliography and Resources""; ""Index""; ""back cover"" 
520    Fondly remembered as the centerpiece of family 
       Thanksgiving reunions, the turkey is a cultural symbol as 
       well as a multi-billion dollar industry. As a bird, dinner,
       commodity, and national icon, the turkey has become as 
       American as the bald eagle (with which it actually 
       competed for supremacy on national 
       insignias)._x000B__x000B_Food historian Andrew F. Smith's 
       sweeping and multifaceted history of Meleagris gallopavo 
       separates fact from fiction, serving as both a solid 
       historical reference and a fascinating general read. With 
       his characteristic wit and insatiable curiosity, Smith 
       presents the turkey in ten courses, beginning with the 
       bird itself (actually several different species of turkey)
       flying through the wild. The Turkey subsequently includes 
       discussions of practically every aspect of the iconic bird,
       including the wild turkey in early America, how it came to
       be called "turkey," domestication, turkey mating habits, 
       expansion into Europe, stuffing, conditions in modern 
       industrial turkey factories, its surprising commercial 
       history of boom and bust, and its eventual ascension to 
       holiday mainstay. The second half of the book collects an 
       amazing array of over one hundred historical and modern 
       turkey recipes from across America and Europe. Historians 
       will enjoy a look back at the varied appetites of their 
       ancestors, and seasoned cooks will have an opportunity to 
       reintroduce a familiar food in forgotten ways._x000B_ 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Turkeys|zUnited States|xHistory. 
650  0 Cooking (Turkey) 
655  0 Electronic books. 
655  4 Electronic books. 
655  7 History.|2fast|0(OCoLC)fst01411628 
776 08 |iPrint version:|aSmith, Andrew F., 1946-|tTurkey.
       |dChicago : University of Illinois Press, ©2006|w(DLC)  
830  0 Food series. 
856 40 |u
       db=nlebk&AN=569920|zOnline eBook. Access restricted to 
       current Rider University students, faculty, and staff. 
856 42 |3Instructions for reading/downloading this eBook|uhttp:// 
948    |d20160607|cEBSCO|tebscoebooksacademic|lridw 
994    92|bRID