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Raising Steaks: The Life and Times of American Beef

Betty Fussell, Erika Seidman




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 | #629930 in Books |  2009-10-22 |  2009-10-22 | Original language:English | PDF # 1 |  8.00 x.97 x5.31l,.84 | File type: PDF | 416 pages

||3 of 5 people found the following review helpful.| The History of a Steak...From Moo to Chew|By Frederick S. Goethel|The steak is an iconic part of American food history that developed as the country grew. Originally a staple of the rich on the East Coast and of ranchers in the West, the steak has grown from a food eaten only by certain groups into the meat of choice for millions of Americans. This book exams, in detail, how th|From Publishers Weekly|Fussell (My Kitchen Wars; The Story of Corn) follows beefsteaks from cattle pens in 17th-century Manhattan to Brooklyn's Peter Luger Steak House today. On her visits to an independent Vermont butcher, ranching couples in Colo

When we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the competing fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and a desert West. We savor the ideas of wilderness and progress that clashed when we replaced buffalo with cattle, and then cowboys with industrial machines. We witness rugged individualism...

You can specify the type of files you want, for your device.Raising Steaks: The Life and Times of American Beef   |  Betty Fussell, Erika Seidman. I really enjoyed this book and have already told so many people about it!

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