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  Food Results: United States
 For more features on this country, select from the menu at right.
   Page (20 documents each): 1  2  3  4   Next =>
28117   The Trenton-Style Tomato Pie 
Margaret Montet
The Burgís Favorite Food Takes Us to a Simpler Time I hadnít seen Mike in thirty years, not since we graduated from high school. When the tomato pie arrived in the ... Issue Date: 9 / 2011

25362   Comfort Food Is Good Therapy, Too  
Jennifer Harper
Behold macaroni and cheese, mashed potatoes and fried chicken, shameless biscuits made with Crisco. Glorification of comfort food has been a staple of culinary wisdom ever since ... Issue Date: 1 / 2007

24518   Chocolate's Dark Little Secret: What's Good and What's Not About It  
Shelley Widhalm
Chocolate products, including the bunnies and eggs of the season, may get knocked for their calories, fat,and sugar, but chocolate''s source--cacao--contains important vitamins ... Issue Date: 8 / 2005

24148   New Yorker Becomes France's ''Ayatollah of Bread''  
Elizabeth Bryant
Steven Kaplan splits open a crusty baguette at a downtown Paris boulangerie one Saturday morning, and buries his nose into the yeasty steam drifting out. One big sniff is enough ... Issue Date: 12 / 2004

23920   The Joy of Making Jam  
Joanne Seiff
A convert to canning overcomes the fear of making jam. Byline:Text and photos by joanne seiff "If you want the best jam, you''ve got to make your own." ----Michelle ... Issue Date: 6 / 2004

23795   Buffalo Returns to American Plates  
Helen Studley
Kevin Costner''s film Dances With Wolves was my introduction to buffalo. The tatanka, as Native Americans called the buffalo or bison, seemed part of distant history. Once, more ... Issue Date: 4 / 2004

23016   A Vinegar Barbecue  
Text and photos by Linda Joyce Forristal
It was perfect barbecuing weather in eastern North Carolina. The frost was in the air and on my breath. At dusk, I had to return to my car to put on some warm socks. Back in ... Issue Date: 4 / 2003

22958   America's Sweeteners Today  
Claire Hopley
Here in New England, spring may come on a February day, when the snow scintillates and the sun soars confidently into the azure sky. When it does, my neighbors tap the maple ... Issue Date: 3 / 2003

22353   Plant a Bounty of Berries  
Judith Fertig
Blackberry (Rubus ulnifolius; R. ursinus). Like raspberries, both the thorny and thornless varieties of blackberry need to be tamed in the home landscape, trained to trellises or ... Issue Date: 7 / 2002

22354   Harvesting Your Backyard Bounty  
Judith Fertig
When to pick. Berries ripen throughout the summer. Strawberries, blueberries, and red currants are ready to pick in June. Wild blackberries, homegrown blackberries, wild ... Issue Date: 7 / 2002

22335   Tomatoes Old and New: A Wealth of Heirloom Tomatoes  
Claire Hopley
When I was invited to judge an heirloom tomato contest last summer, I knew heirloom tomatoes were old varieties, but how old? And what else was different about them? Answers ... Issue Date: 6 / 2002

22234   The Antioxidant Herbs: Healthy Seasonings in the Kitchen  
Linda Joyce Forristal
They''re robust, tangy, and pungent. They''re perfect for soups and stews, accents on pizza and in cheese dips and even desserts. And now we learn they are good for us, too. What ... Issue Date: 5 / 2002

22204   Calcium in a Can: Appreciating Sardines  
Claire Hopley
In today''s kitchen, sardines often play a minor role, but they deserve the limelight. The Romans knew this over two millennia ago, when they preserved some of their summer catch ... Issue Date: 4 / 2002

21635   A Dessert Lover's Garden: Fresh Herbs and Flowers From the Garden  
Judith M. Fertig
Gardeners who love making and eating great desserts make a point of growing fruits, herbs, and flowers that they use often or can''t find commercially. You can create signature ... Issue Date: 9 / 2001

21245   The Chocolate Revolution  
Linda Joyce Forristal
I knew we''d been invited to be wined, dined, and brainwashed about chocolate, but little did I know how much we''d be educated. Most attendees at a recent miniconference on ... Issue Date: 2 / 2001

19137   The Resurrected Egg: From Much-Maligned to Approved  
Linda Joyce Forristal
Once upon a time, the humble egg was the symbol of life, containing within its shell all that was needed to sustain a newly hatched chicken. For millennia, civilizations cracked, ... Issue Date: 8 / 2000

20976   Broth Is Beautiful: Nutritious and Delicious Stocks  
Sally Fallon
A South American proverb proclaims, "Good broth will resurrect the dead." Heralded as a cure-all in traditional households and the magic ingredient in classic gourmet cuisine, ... Issue Date: 7 / 2000

18470   Buttermilk Basics  
Sharon Hudgins
My first encounter with buttermilk was a disaster. Shortly after we were married, my husband brought home a carton of buttermilk, a substance I had managed to avoid for the first ... Issue Date: 6 / 1999

17356   A Soul Food Potluck: Dishing Up African-American Heritage  
Tracy Poe
Ican smell it the moment I step out of the choir stall into the narrow hallway connecting the church to its social hall. The kitchen is just below the stairs. The unmistakable ... Issue Date: 6 / 1998

17590   Plantation Teatime: A Carolina Low Country Afternoon Tea  
Constance Hay
If thou art cold, tea will warm thee; If thou art hot, tea will cool thee; If thou art sad, tea will cheer thee; If thou art cross, tea will calm thee. ----William ... Issue Date: 5 / 1998

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