African American Studies
Customs, Traditions, and Everyday Life
Emigration and Immigration
Native American Studies
Poverty and Homelessness
Prostitution and Sex Trade
Race and Ethnicity
Slavery and Slave Trade
Social Science Essays
Social Science, Methodology
Sociology of Religion
Violence in Society
A Taste of the Hocking Hills intermingles delicious recipes with striking photographs of the Appalachian region. Chef Matt Rapposelli presents dishes by the season, noting the specialties appearing on his menus that time of year. Whether enjoying a winter evening or a summer morning, cooks will be able to bring a bit of the Hocking Hills home.
Every craft beer has a story, and part of the fun is learning where the liquid gold in your glass comes from. In Fifty Must-Try Craft Beers of Ohio, veteran beer writer Rick Armon picks the can’t-miss brews in a roundup that will handily guide everyone from the newest beer aficionado to those with the most seasoned palates. Some are crowd pleasers, some are award winners, some are just plain unusual—the knockout beers included here are a tiny sample of what Ohio has to offer.
The Patrons of Husbandry—or the Grange—is the longest-lived US agricultural society and, since its founding shortly after the Civil War, has had immeasurable influence on social change as enacted by ordinary Americans. The Grange sought to relieve the struggles of small farmers by encouraging collaboration. Pathbreaking for its inclusion of women, the Grange is also well known for its association with Gilded Age laws aimed at curbing the monopoly power of railroads.
For two and a half years, Katherine J. Black crisscrossed Kentucky, interviewing home vegetable gardeners from a rich variety of backgrounds. Row by Row: Talking with Kentucky Gardeners is the result, a powerful compilation of testimonies on the connections between land, people, culture, and home. The people profiled here share a Kentucky backdrop, but their life stories, as well as their gardens, have as many colors, shapes, and tastes as heirloom tomatoes do.
The Brown Goose, the White Case Knife, Ora’s Speckled Bean, Radiator Charlie’s Mortgage Lifter — these are just a few of the heirloom fruits and vegetables you’ll encounter in Bill Best’s remarkable history of seed saving and the people who preserve both unique flavors and the Appalachian culture associated with them.
Fresh from receiving a doctorate from Cornell University in 1933, but unable to find work, Charles M. Wiltse joined his parents on the small farm they had recently purchased in southern Ohio. There, the Wiltses scratched out a living selling eggs, corn, and other farm goods at prices that were barely enough to keep the farm intact. In wry and often affecting prose, Wiltse recorded a year in the life of this quintessentially American place during the Great Depression.
In more than 150 recipes that highlight seasonal flavors, Marilou K. Suszko inspires cooks to keep local flavors in the kitchen year round. From asparagus in the spring to pumpkins in the fall, Suszko helps readers learn what to look for when buying seasonal homegrown or locally grown foods as well as how to store fresh foods, and which cooking methods bring out fresh flavors and colors.
During the early 1990s, the ability of dangerous diseases to pass between animals and humans was brought once more to the public consciousness. These concerns continue to raise questions about how livestock diseases have been managed over time and in different social, economic, and political circumstances.
Stirring the Pot offers a chronology of African cuisine beginning in the sixteenth century and continuing from Africa’s original edible endowments to its globalization, tracing cooks’ use of new crops, spices, and New World imports. It highlighting the relationship between food and the culture, history, and national identity of Africans.
This study presents a comprehensive survey and analysis of the literature and debates surrounding African pastoralist societies by a leading anthropologist of African pastoralism. Katherine Homewood traces the origins and spread of pastoralism on the African continent before examining contemporary pastoralist environments and livelihoods. There are separate discussions of herd biology, pastoralist demography, and the impact of developments and change on pastoralist systems.
Kigezi, a district in southwestern Uganda, is exceptional in many ways. In contrast to many other parts of the colonial world, this district did not adopt cash crops. Soil conservation practices were successfully adopted, and the region maintained a remarkably developed and individualized land market from the early colonial period. Grace Carswell presents a comprehensive study of livelihoods in Kigezi.
Despite deepening poverty and environmental degradation throughout rural Latin America, Mayan peasant farmers in Chiapas, Mexico, are finding environmental and economic success by growing organic coffee. Organic Coffee: Sustainable Development by Mayan Farmers provides a unique and vivid insight into how this coffee is grown, harvested, processed, and marketed to consumers in Mexico and in the north.
Amidst Mad Cow scares and consumer concerns about how farm animals are bred, fed, and raised, many farmers and homesteaders are rediscovering the traditional practice of pastoral farming. Grasses, clovers, and forbs are the natural diet of cattle, horses, and sheep, and are vital supplements for hogs, chickens, and turkeys. Consumers increasingly seek the health benefits of meat from animals raised in green paddocks instead of in muddy feedlots.
Islands of intensive agriculture are areas of local cultivation surrounded by low-density livestock herders or extensive cultivators. Along the line of the East Africa Rift Valley, and in the highlands on either side, communities of considerable historical depth have developed highly specialized agricultural regimes, employing such labor-intensive devices as furrow irrigation, hillside terracing, and stall-feeding of cattle.