Dale M. Brown

This series consists of two book for each "region". There is a hard bound text with key recipes (usually given in a contextural format.. i.e., everything for a classic Thanksgiving dinner), demonstrations, techniques, cultural, gastronimic, and historical food facts. The second book is a spiral bound recipe book giving all of the recipes in the hard bound book plus many many more. Although techniques are usually given in the hardbound volume where the advantage of color photography can be show more used, sometimes techniques and now too drawing are given int he spiral bound book of recipes. This is a wonderful arrangement. The hardbound books are delightful to sit and read for entertainment and inspiration. While, when you get down to the business of cooking, you have the open flat spiral bound recipes all in one spot.

This set covers a classic overview of American cuisine, including east coast cooking from the mid-atlantic states to the midwest to classic California fare. This book traces the history of the evolution of the classic recipes of home and homestead from our pilgrim ancestors to the "present". The author tells of his own childhood food memories, a mother and other family members cooking under the restrictions of WWII rationing. Dividing the country into it's cultural and agricultural zones, the author provides regional information and reminiscences. For example, on pgs 54-55 he shows the 12 most popular apple varieties, witha color plate, of the time and a short description of qualities and use of each.

The photographs are wonderful. A time capsule of an America fast fading away. Farms with front lawns full of just harvested pumpkins, markets piled high with local produce, a seaside clambake for at least 200 people, a stunning picture of the Palace Court Salad as served inside the famous San Fran hotel dining room and football fans huddled around a grill at a tailgate party.

Recipes in the book include the categories of Soups, Fruits and Vegetables, Meat, Poultry, Fish and Shellfish, Eggs and Cheese, Breads, Rolls and Breakfast Cakes, Desserts (a generous list too). Altogether over 100 classic recipes. show less

Some of the photos in this volume are stunning - "The Hour of Death" and the aerial shot of the ruins with Vesuvius looming in the background - but the written material doesn't stand up for 150 pages.

This volume describes the archaeology of pre-Columbian North America with an emphasis on the Eastern Woodlands and the Southwest.

Chapters One and Two reveal the Adena, Hopewell, and Mississippian cultures of the Eastern Woodlands. These cultures are known as Mound Builder societies as they constructed large earthen mounds for burial, religious, and ceremonial purposes. Many of these mounds are in the shapes of animals or unique geometric figures. These cultures flourished from around 500 show more B.C. to A.D. 1500. The Sinagua, Hohokam, Mogollon, and Anasazi cultures of the Southwest are described in Chapters Three and Four; these cultures flourished from around 200 and 1450 A.D. and are collectively known as Cliff Dwellers, though the term more accurately applies only to the Anasazi. Numerous photographs of artifacts, ruins, and archaeological sites enhance the narrative. show less

Concensus now is that the Etruscans did not immigrate from Lydia, not ancient autochthonous or indigent people. Archeological record shows central Italy undeveloped for most of the 2d millenium BC, with simple hillside settlement without fortifications--suggesting an absence of external menace. [32] Change came in the late Bronze Age 1300 - 1000 BC., with the abandonment of settlements and larger fortified centers, with changes in burial customs and trade links. This coincides with the "Sea show more Peoples" or Philistine time of troubles. By the 10th century BC as the Bronze gave way to the Iron Age, Etruscan culture established itself in Italy: 1000 to 700 BC. Etruscans had a reputation as pirates, and they controlled the richest iron ores in the Mediterranean.

Etruscan women were not closeted in chambers like the Greek, nor did they lose their names to husbands as did Romans. They were buried with equal care, partied and toasted each other, and lived in a mixed society - no separation of sexes or races. [87-88] Visible affection in the paintings and sculpture [82, 115]. In Livy's history of Rome, compiled in the first century AD, a capable Etruscan woman stands behind the first monarch, Lucius Tarquinius Priscus.[90].

The Triclinium is Etruscan, and they were devoted to dining, with wine and seasoned marinades provided for rich and poor alike, often prepared to musical accompaniment. [94] They were a strenuously sociable people.

Citing Polybius' description of Etruscan swineherds: "Instead of walking behind their pigs to keep them moving, they led their charge from the front, blowing a trumpet to produce a note or tune that the pigs would recognize and follow".[100] ???!!

Most of the Etruscan cities lie beneath layers of 2000 years of urban life. However, Spina was recently found -- an almost mythical lost Etruscan trading port on the Adriatic Sea.

"Spurinna" (spurious) warned a skeptical Caesar to beware the Ides of March. An Etruscan soothsayer-- the "science" of haruspices and fulguriatores lasted longer than any other part of the culture.

Etruscans sacrificed captives to honor their dead and victories. [141] show less