|
| |
| | Century egg - Wikipedia, the free encyclopedia |
 | | Fried bread known as youtiao is commonly eaten with congee. | | | As an hors d'œuvre, the Cantonese wrap chunks of this egg with slices of pickled ginger root, whereas the Shanghaiese mingled chopped century eggs with chilled tofu. | | | A recipe for creating century eggs through this process starts with the infusion of three pounds of tea in boiling water. |
|
http://en.wikipedia.org/wiki/Century_egg
(1017 words)
|
|
| |
| | Egg (food) - Wikipedia, the free encyclopedia |
| | Eggs are frequently used in both sweet and savoury dishes as a source of protein as well as to bind the other ingredients in a recipe together. | | | Eggs may also be pickled; hard-boiled and refrigerated; or eaten raw, though the latter is not recommended for people who may be susceptible to salmonella, such as the elderly, the infirm, or pregnant women. | | | The most commonly used bird eggs are those from the chicken, duck, and goose, but smaller eggs such as quail eggs are occasionally used as a gourmet ingredient, as are the largest bird eggs, from ostriches. |
|
http://en.wikipedia.org/wiki/Egg_(food)
(2254 words)
|
|
| |
| | Deviled Egg Recipes by Recipe Cottage |
| | According to historic cookbooks, the practice of boiling eggs, extracting the yolks and combining them with savory spices (mustard, cayenne pepper) and refilling the eggs with the mixture was common in latter years of the 16th century and was the "norm" by the 17th. | | | These cooks stuffed their eggs with raisins, cheese and sweet spices. | | | Eggs were eaten on their own (omelets, scrambled) and employed as congealing agents (custard, flan, souffles). |
|
http://deviledeggrecipes.recipecottage.com
(1079 words)
|
|
| |
| | Cheat Eat: IMBB 9 - Romance of The Three Eggs |
| | Century egg has been described as tasting like pungent cheese while salted egg is ur... | | | Pour a layer of the chicken egg and pork mince mixture into the greased loaf pan, followed by a layer of the diced salted egg yolks and century eggs. | | | Think she used raw egg, bits of boiled egg, century egg, duck egg, chicken meat... |
|
http://cheateat.typepad.com/blog/2004/10/imbb_9_layers_a.html
(705 words)
|
|
| |
| | Enhancing The Value Of Eggs: How To Make Balut And Century Eggs |
| | Century eggs are a very popular traditional Chinese delicacy, served as an appetizer or as a condiment for some dishes. | | | Eggs containing a normal embryo candled on the 16th to 18th day should be hard boiled and sold as balut or hot vit lon. | | | The infertile eggs, both D1 and D2, are removed, hard-boiled, and sold as a snack. |
|
http://www.agnet.org/library/article/pt2001028.html
(766 words)
|
|
| |
| | Eggscursions into Pocillovy-Feature Gallery Column for May 2000 |
| | The double egg cup became very popular in 1930’s, these being used to eat a boiled egg in the small end as usual and the larger end is for the egg to be chopped, mixed with salt and pepper and eaten with a spoon or fork. | | | During the 19th century, egg cups were produced in their own right as individual pieces of chinaware although most egg cups did not have a ‘makers’ mark on the bottom so it helps to look out for larger pieces in the same pattern to identify the make and give an idea of the date. | | | The egg hoop is like a waisted napkin ring with one end sometimes larger than the other to take different sized eggs in one end for hens egg and the other for turkey or duck egg. |
|
http://www.journalofantiques.com/featurmay.htm
(1896 words)
|
|
| |
| | Jingle's Kitchen: October 2005 |
| | Century eggs put in the balance water of salted eggs to boil, this is to get rid of smell of century eggs.Then let it boil for 2 mins, then let it to be cool down. | | | Break the egg, century egg mashed, salty egg yolk mashed and salt egg white into a bowl,add in seasoning and beat well. | | | Salted eggs have to be boiled for 10 mins. |
|
http://jingle26.blogspot.com/2005_10_01_jingle26_archive.html
(1245 words)
|
|
| |
| | Cookbook:Century egg - Wikibooks, collection of open-content textbooks |
| | Leave the preserved egg sandwiches in a dish for later use. | | | preserved egg, thousand-year egg, thousand-year-old egg; Chinese: 皮蛋; pinyin: pídàn or Chinese: 松花蛋; pinyin: sōnghūadàn) is a Chinese delicacy made by preserving duck (or less commonly chicken) eggs in a mixture of charcoal and lime for (despite the name) around 100 days. | | | Fry until preserved egg sandwiches float on the surface. |
|
http://en.wikibooks.org/wiki/Cookbook:Century_egg
(158 words)
|
|
| |
| | KUIDAORE: IMBB #16 Eggs!: Savoury Custard with Century Egg and Tobiko |
| | I chose to serve the tamago-dofu chilled, with a creamy mayonnaise spiked with thrice-sieved century egg yolks, and topped with diced century egg white (which is, through the preservation process, not white anymore, but a translucent jelly not unlike tortoiseshell in appearance), a dollop of tobiko, and finely snipped aonegi (Japanese green onion). | | | century eggs, however, remain a staple in my pantry, as does tobiko. | | | i often use century eggs with kinu tofu, so this would be an interesting twist. |
|
http://brandoesq.blogspot.com/2005/06/imbb-16-eggs-savoury-custard-with.html
(1060 words)
|
|
| |
| | SCMRE RELACT Identifying the Real Thing |
| | Egg tempera consists primarily of egg yolk, which is a natural emulsion containing a drying oil that can take up to a year to dry. | | | Egg tempera, used primarily between the 10th and 15th centuries (when it replaced encaustic until superseded by oil paint) regained popularity in the 19th century. | | | The industrial revolution of the early 19th century ushered in a revolution in papermaking, as demand and mechanization increased. |
|
http://www.si.edu/scmre/relact/analysis.htm
(6133 words)
|
|
| |
| | EGG HARBOR CITY: NEW GERMANY IN NEW JERSEY |
| | Egg Harbor in the fifteen years after 1855 was not a local New Jersey affair, but a nationally advertised German-American undertaking, an experiment which the Germans all over the country watched with intense interest. | | | The explanation for this abundance of Germanic sounding names everywhere in Egg Harbor City would have to be found in the early history of the town, a history of exactly one century, because the Egg Harbor story began in 1855. | | | There are a number of indications that Egg Harbor towards the end of the century became a bi-lingual town. |
|
http://westjersey.org/ehc_cunz56/ngnj16.htm
(12814 words)
|
|
| |
| | The Food Timeline: history notes--ice cream |
| | Egg creams were invented at the beginning of the 20th century. | | | In different parts of the country they went by different names...A "malted" is made with malted milk powder-invented in 1887 by William Horlick of Racine Wisconsin, and made from dried milk, malted barley, and wheat flour-promoted at first as a drink for invalids and children. | | | First break the egg in a 10-ounce soda glass, then pour in the desired syrup or syrups and add sweet cream if required, then beat the ingredients in the electric mixer thoroughly. |
|
http://www.foodtimeline.org/foodicecream.html
(8010 words)
|
|
| |
| | sixthseal.com: Chong Chon Biscuit Maker |
| | Natasha : The egg "white" of Century egg is black "smoked glass" color, taste like soy sauce flavored firm jello and the yolk is a soft, melt in your mouth, wet core, different shades of dark grey and taste like aged blue cheese. | | | I picked up the two century pies I ordered in the morning and also had an egg tart while I was at it. | | | Taken with slices of pickled ginger or leeks, it is heavenly with the ammonia smell. |
|
http://www.sixthseal.com/2004/08/chong_chon_biscuit_maker.html
(1318 words)
|
|
| |
| | Easter History, Symbols & Folklore Fun by Brownielocks & The 3 Bears |
| | In the early 18th century, catfish and waffle suppers were as popular along the Schuylkill River (near Philadelphia, PA) as hot dog roasts are in today's time. | | | And of course the most famous jeweled eggs were done by Peter Carl Faberge in St. Petersburg during the the late 19th century and early 20th century. | | | In this case, the eggs are commonly raw and not hard-boiled, making them easier to break. |
|
http://www.brownielocks.com/easter.html
(1945 words)
|
|
| |
| | Better Homes & Gardens: The return of the egg cup - Old Friends |
| | In the 18th century, egg cups were included in sets of china ordered for aristocratic families and royalty as breakfast became a more formal dining experience. | | | The small end held a conventional boiled egg, while the wide end could be used for chopped, scrambled, or coddled eggs. | | | Individual egg cups became popular in England and America during the Victorian era. |
|
http://www.findarticles.com/p/articles/mi_m1041/is_4_82/ai_114285054
(403 words)
|
|
| |
| | South Jersey Heritage - R. Craig Koedel: Chapter 11: A Home for the Homeless |
| | Their diet consists mostly of cabbage, potatoes, beets, bread, and buttermilk, along with vodka and homemade wine, the preferred alcoholic beverages. | | | The industry caused Egg Harbor City to glow with a special fame (to some of the clergy, it was more like notoriety), especially when its round of summer and autumn wine festivals was noised abroad, drawing tourists and tasters from far and wide. | | | Made at first for home consumption, the fermented juice from the grapes of the Egg Harbor vineyards was a beverage of national reputation well before 1870. |
|
http://westjersey.org/sjh/sjh_chap_11.htm
(2888 words)
|
|
| |
| | The Faberge Eggs: An Illustrated Overview |
| | There were eggs to commemorate the coronation of Czar Nicholas II, the completion of the Trans Siberian Railway, and anniversaries. | | | However, the Imperial Easter egg collection commissioned by the last of the Russian Czars is the most celebrated. | | | Serving a dual role, this egg also marked the bicentennial of the founding of St. Petersburg in 1703. |
|
http://users.vnet.net/schulman/Faberge/eggs.html
(1818 words)
|
|
| |
| | InfoHub Forums - Reply to Topic |
| | It is made with sugar pea sprouts (sugar pea shoots) as the vegetable, and 2 kinds of egg: one egg is a salted duck egg (the white egg white pieces), a duck egg preserved in ash and salt. | | | one egg is a salted duck egg (the white egg white pieces), a duck egg preserved in ash and salt. | | | the black pieces there are made with something called century egg its a chicken egg preserved in Im not sure what, but it makes it take a dark colouring like that. |
|
http://www.infohub.com/forums/newreply.php?do=newreply&p=6755
(488 words)
|
|
| |
| | The State Hermitage Museum: Exhibitions |
| | Porcelain eggs were delivered to the court in special openwork porcelain baskets or serving dishes on trays that were also made at the Imperial Factory. | | | In the 19th century the number of porcelain and glass eggs distributed at Easter increased with every reign. | | | The ceremonial for marking Easter used in the 18th and 19th century followed long-established traditions and remained almost unchanged. |
|
http://www.hermitagemuseum.org/html_En/12/2005/hm12_1_20_1_1.html
(1180 words)
|
|
| |
| | ArtLex on Icons |
| | Christ the Almighty, second half of the 13th-14th century, egg tempera on gesso, wood, 65.5 x 41.5 cm, Hermitage Museum, St. Petersburg, Russia. | | | The Nativity, 16th century, egg tempera on gesso, linen, wood, 56 x 44.5 cm, Hermitage Museum, St. Petersburg, Russia. | | | Nicholas, late 13th-early 14th century, egg tempera on gesso, linen, wood, 107.7 x 79.5 cm, Hermitage Museum, St. Petersburg, Russia. |
|
http://www.artlex.com/ArtLex/ij/icon.html
(969 words)
|
|
| |
| | KUIDAORE |
| | For a less extravagant spin, I've used century egg, segmented so the jade-like beauty of its inky yolk is visible, its special texture in lovely contrast to the quakingly-set quail's eggs. | | | This was inspired by a recipe from Tetsuya Wakuda's eponymously titled cookbook. | | | Oeufs en Cocotte with Uni and Century Egg |
|
http://brandoesq.blogspot.com/2005/06/oeufs-en-cocotte-with-uni-and-century.html
(133 words)
|
|
| |
| | Amazon.com: Norpro Egg Rite Egg Timer: Kitchen & Housewares |
| | This is a neat gadet for boiling eggs and you can make them soft or hard boiled with this egg you add when boiling eggs. | | | My eggs are now always free of any green tint (from being overdone) and the yolks are creamy. | | | Placed in pan with eggs, timer darkens as eggs cook |
|
http://www.amazon.com/exec/obidos/tg/detail/-/B00004UE75?v=glance
(1113 words)
|
|
| |
| | West Egg Cafe - About the West Egg |
| | West Egg is an independent coffeehouse and sandwich shop with a comfortable lounge area, free wireless internet access, and a bottomless cup of coffee -- helping fuel the area's many creative businesses and residents as they launch it into the 21st century. | | | The pastry case is stocked with muffins, scones, cupcakes, cookies, s'mores brownies, and other delicious baked goods. | | | Breakfast is available all day every day, including pancakes, Belgian waffles, black bean cakes with eggs, build-your-own biscuits, the blue plate, and our fried green tomato breakfast wrap. |
|
http://www.westeggcafe.com/main.php?myeggy=egg
(599 words)
|
|
| |
| | centegg on Flickr - Photo Sharing! |
| | This is the century egg, that is chicken egg soaked in a solution of ammonia. | | | Imagine the ammonia taste of the egg mixes with the sweetness of Shandy...wahhhh! | | | Next round I find century egg, I am going to drink Shandy. |
|
http://www.flickr.com/photos/30394408@N00/3795297
(239 words)
|
|
| |
| | Wonder 9-02 |
| | I determined then and there that much of the quality in an egg cream was in the hands of the one making the drink. | | | Then he tops it off with milk and stirs it up. | | | On my next trip to the Big Apple, I went to another restaurant and had another egg cream. |
|
http://www.bee.net/cardigan/wonder/wond0902.htm
(954 words)
|
|
| |
| | Asian Food Pix by MakanTime.com - Asian Ingredient Guide |
| | Burmese Century egg is golden in colour and most lovely to look at, but it lacks the taste and flavour of the traditional Chinese century egg. | | | It is rather salty and is often boiled and eaten in small amount. | | | Salted egg is often covered in black mud. |
|
http://www.makantime.com/ingredientguide/e.htm
(192 words)
|
|
| |
| | Hens Will No Longer Be Starved But They Will Still Suffer |
| | Suddenly the “necessary” and “beneficial” practice of starving hens to “rest” and “fast” the survivors for another round of relentless egg laying could be replaced by something less blatantly, inhumanly cruel. | | | (Feeding animals is the biggest cost of raising them for human food.) By the end of the century 75 percent or more of U.S. egg producers routinely deprived their hens of food once, twice, even three times before sending the dwindling number of survivors to slaughter. | | | Commercially, egg producers began force-molting hens in Washington State in 1932 (Hanke). |
|
http://www.upc-online.org/molting/60905suffer.htm
(1436 words)
|
|
| |
| | All Shop's antiques : Mezzetin Antiques |
| | Coming from an Austrian estate, a 17th century beaker from the renowned silversmiths of Augsburg, Germany. | | | The charger was created circa 1765 - 1770 by the factory at Niderviller in Lorraine, in eastern France. | | | I have just returned from France with this exquisite and very rare, 18th century, French faience plate, created circa 1765 - 1770 by the factory at Niderviller in Lorraine, during the Beyerle period. |
|
http://www.rubylane.com/shops/mezzetin/ilist/,ss=(antiques).html
(2796 words)
|
|
| |
| | Society of Biblical Literature |
| | The Holy Face of Laon Slavic, 13th century Egg tempera on primed gesso panel 44.1 x 40.1 (17-3/8 x 15-3/16 in.) Treasury, Laon Cathedral | | | Icon with the Archangel Gabriel Byzantine, Constantinople or Sinai (?), 13th century Tempera and gold on wood panel with raised borders 105 x 75 cm (41-3/8 x 29-1/2 in.) The Holy Monastery of Saint Catherine, Sinai, Egypt | | | Vatican Sakkos Byzantine (Constantinople or Thessalonike), 14th century Blue silk with silver, silver-gilt, and colored silk threads 162 x 144 cm (63-3/4 x 56-3/4 in.) The Vatican Treasury, Vatican City |
|
http://www.sbl-site.org/Article.aspx?ArticleId=233
(893 words)
|
|
| |
| | Brandywine River Museum: News |
| | The exhibition considers techniques using both egg yolk (egg tempera) and milk proteins (casein tempera) as principal emulsions. | | | Tempera faded in popularity after the 16th century, however, when pigments ground in oil became more widely used. | | | The monk Theophilus Presbyter described the use of casein tempera in the 12th century. |
|
http://www.brandywinemuseum.org/news2002/news058.html
(920 words)
|
|
| |
| | MADDER, MINERALS AND INDIGO: COTTON DYEING IN THE 18th & 19th CENTURY |
| | The 18th century brought the Machine Age and the Industrial Revolution to Europe and America, enabling them to produce more than enough affordable cotton prints by the 1830s. | | | "Animalizing," as it was called, meant adding one or more of the following: urine, blood, milk, dung, or egg albumen. | | | These continued to be imported from England and France. |
|
http://www.fabrics.net/joan1002.asp
(2393 words)
|
|
| |
| | Judy's Place 20th Century,Mid-Century,Kitchenware and Tableware Directory |
| | 20th Century: Mid-Century: Kitchenware and Tableware: Pre 1960 stock# KW121 | | | 20th Century: Mid-Century: Kitchenware and Tableware: Pre 1950 stock# KW120 | | | 20th Century: Mid-Century: Kitchenware and Tableware: Pre 1980 stock# KW115 |
|
http://www.cyberattic.com/~judysplace/catalog/20th_Century:Mid-Century:Kitchenware_and_Tableware.html
(157 words)
|
|
| |
| | :: CENTURY 21 Door Properties - Jamie Sanger, CRB :: |
| | Formerly known as CENTURY 21 Egg Harbor Realty, CENTURY 21 Door Properties is Jamie’s passion. | | | In the summer of 1998, Jamie seized an opportunity to purchase an existing CENTURY 21 franchise in Egg Harbor, a resort community in Door County Wisconsin. | | | In 1999, CENTURY 21 Door Properties received the prestigious, Quality Service award which is award given by CENTURY 21 Corporation to those offices, which demonstrate superior quality service to clients and customers. |
|
http://century21doorproperties.com/Agents/JamieSanger.htm
(287 words)
|
|
| |
| | Fifteenth-century ostrich egg |
| | The egg was found in the Red Sea port of Quseir, Egypt. | | | Now nature.com announces that a fifteenth-century ostrich egg has been found in Egypt: | | | In the fifteenth century, Quseir was a hub for trade between the Middle East and India, and a stop on the pilgrim route between North Africa and Mecca. |
|
http://www.mirabilis.ca/archives/000269.html
(91 words)
|
|
| |
| | The Mavens' Word of the Day |
| | The one meaning 'the hard-shelled spheroidal reproductive body produced by the females of various creatures, especially that of a hen' is unrelated to the one you're asking about. | | | It is a borrowing from Old Norse (as is the other egg, for that matter), from a word cognate with Modern English edge. | | | This form became obsolete in the seventeenth century; the egg on form appeared by the sixteenth and is of course still in use. |
|
http://www.randomhouse.com/wotd/index.pperl?date=19980914
(200 words)
|
|
| |
| | Historical Aspects - The Society of Tempera Painters |
| | During the late 19th century, the 20th century and now the 21st century egg tempera continues its revival. | | | After the fall of the Byzantine Empire, egg tempera flourished for about 200 years in the hands of the early Renaissance artists. | | | However, icon painters of the Orthodox Church never broke the tradition and are still practicing egg tempera today. |
|
http://www.eggtempera.com/history.html
(179 words)
|
|
| |
| | A 20th Century Boiled Egg Breakfast Server |
| | The hardboiled egg for breakfast has always been a matter of debate as to how long it should be boiled and how it should be served. | | | This server holds 6 eggs in their cups to be placed on a plate ready for serving. | | | The design is almost Rococo and is extremely brilliant with different shades of silver finish and texture. |
|
http://www.antiquesonline.com/pages/331668.html
(109 words)
|
|
| |
| | NextMonet - Fine Art for Your Home and Office |
| | Tempera is made by mixing pigments in a water-soluble solution, traditionally a mixture of egg yolk and water &; although mass-produced tempera paints usually omit the egg. | | | Prior to the development of oil paint in the 15th century, tempera was the medium of choice. | | | Tempera can be used to achieve crisp detail and flat planes of color, as Andrew Wyeth demonstrated in the tempera paintings that helped to make him one of the most celebrated American painters of the 20th century. |
|
http://www.nextmonet.com/artsmart2/EA106.php
(245 words)
|
|
| |
| | Egg Tempera |
| | After this oversight time, it expanded since its revival in the 19th century. | | | Done with pigments and a medium based on chicken eggs, Egg Tempera painting was of current use until the end of the 15th century when it was displaced by Oil painting. | | | Egg Yolk is a simple and soft medium. |
|
http://home1.gte.net/vze88r17/patsilvafineartist/id10.html
(166 words)
|
|
| |
| | TLN Resources TLN Resources |
| | It is time to break the mold of the 19th-century school and take lessons from the way service delivery, preparation, and induction operate in other professions in the 21st century. | | | Schools of the 21st century must break away from their 19th-century, "egg carton" organization. | | | The 'egg carton' organization of schools has outlived its usefulness. |
|
http://www.teacherleaders.org/Resources/wise_teachingteams.html
(1485 words)
|
|
| |
| | Ikons - Windows into Heaven - Ikons of the Theotokos |
| | A long tradition associated with the ikon must have existed at least as early as the 4th century. | | | The Hodegetria ikon was installed by the Empress Pulcheria in the mid-fifth century in a sanctuary (Theotokos ton Hodegon) she founded on a terrace overlooking the sea in the area of the Great Palace, which was in the eastern part of Constantinople. | | | The appellation for Mary of Theotokos, or Mother of God, became widespread in the Christian Church much earlier than the fifth century, when a council of the entire church at Ephesus made the title official. |
|
http://www.pallasweb.com/ikons/theotokos.html
(736 words)
|
|
| |
| | Lots 250-559 Text |
| | Pewter pricket, circular drip pan, knob and baluster stem, tripartile voluted base on claw feet. | | | century, with wheat and blooming flowers on a yellow field, length 4.5”. | | | century with a rose and violet, length 4”. |
|
http://www.jacksonsauction.com/past_files/November_20th99catalogday1cont.htm
(5117 words)
|
|
| |
| | LATE 19TH CENTURY CHINESE EGG SPINACH GUAN YIN |
| | Description: This very well molded and colored late 19th century sitting Guan Yin is 9 ½” high, 4 ¾” wide and 3 ½” deep. | | | Shipping inside United States: Quoted at time of purchase | | | Shipping outside United States: Quoted at time of purchase |
|
http://www.goantiques.com/detail,late-19th-century,889540.html
(102 words)
|
|
| |
| | Step Into My Thimble » 21st Century Schizoid Egg |
| | Step Into My Thimble » 21st Century Schizoid Egg | | | Over the weekend, since I had my sewing machine out, I decided to make a toy. | | | Step Into My Thimble is powered by WordPress 2.0.1 and delivered to you in 1.589 seconds using 13 queries. |
|
http://www.stepintomythimble.com/wordpress?p=250
(269 words)
|
|
| |
| | MASTERS, unknown Russian |
| | Egg tempera on panel, gesso ground, 107 x 82 cm | | | Egg tempera on panel, gesso ground, 53,5 x 38 cm | | | Egg tempera on panel, gesso ground, 55,5 x 43,5 cm |
|
http://gallery.euroweb.hu/html/m/master/zunk_ru
(128 words)
|
|
| |
| | Inside Binghamton University |
| | The panel-painted crucifix, dating from the 12th century, is one of the focal points of the collection. | | | This 12th century Italian, egg tempera on spruce crucifix was recently restored and unveiled in the Art Gallery’s permanant collection, Fine Arts G-179. | | | The medium is egg tempera on what is thought to be spruce wood. |
|
http://www.binghamton.edu/inside/September-October/27sept01/crucifix.html
(317 words)
|
|
| |
| | raw42 reviews: century egg |
| | overall, i'd classify century egg as a combination of ambient and easy listening. | | | the use of subtle looping melodies adds to the atmosphere of mood music created by century egg. |
|
http://www.raw42.com/reviews/century_egg.html
(149 words)
|
|
| |
| | Boiling honey or not(Re: hist-brewing: mead) |
| | Greg and Kirsty, I wanted to add another viewpoint to the discussion, and agree with th basic thrust of what you both said: There is something satisfying about making a beverage that was made by people centuries ago the way they made it then. |
|
http://www.pbm.com/pipermail/hist-brewing/1999/001227.html
(745 words)
|
|
| |
| | Environmental History of North America Bibliography |
| | Melosi, Martin V. Bibliography on Urban Pollution Problems in American Cities from the Mid-nineteenth through the Mid-twentieth Centuries. | | | Fletcher, Thomas C. Paiute, Prospector, Pioneer: The Bodie-Mono Lake Area in the Nineteenth Century. | | | Nash, Gerald D. The American West in the Twentieth Century: A Short History of an Urban Oasis. |
|
http://www-geography.berkeley.edu/ProjectsResources/Publications/envirobib.html
(12200 words)
|
|
|
A cook's best friend