03536nam 22005293 450 991083820190332120240102112655.09780822989035(electronic bk.)9780822947318(MiAaPQ)EBC30169004(Au-PeEL)EBL30169004(CKB)24989454300041(MdBmJHUP)musev2_103291(EXLCZ)992498945430004120221008d2022 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierAt the Table of Power Food and Cuisine in the African American Struggle for Freedom, Justice, and Equality1st ed.Minneapolis :University of Pittsburgh Press,2022.©2022.1 online resource (394 pages)Print version: Spivey, Diane At the Table of Power Minneapolis : University of Pittsburgh Press,c2022 9780822947318 From the beginning : the struggle against culinary apartheid --Sustenance for sustaining American liberty --Sustenance for maintaining the legality of slavery --Triangular trading and the "colored" cooks of Rhode Island --Philadelphia : City of the epicure's epicures --"Them pious eats tremendous!" --"Outcasts and indigent sons of Africa" : New York's nineteenth century chefs, caterers, and restaurateurs --Running the kitchen and running for office --Hoteliers, dining rooms, and dining room diplomacy in the nation's capital."At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible--until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power." -- inside front jacket flap.African American cookingfast(OCoLC)fst01752736African American cookingAfrican American cookingHistoryRecipesfastTrivia and miscellanea.fastHistory.fastRecipes.lcgftAfrican American cooking.African American cooking.African American cookingHistory.641.59296073Spivey Diane1727725MiAaPQMiAaPQMiAaPQBOOK9910838201903321At the Table of Power4135518UNINA05923nam 22006255 450 991034945490332120250609110100.0978-3-030-21309-110.1007/978-3-030-21309-1(CKB)4100000008701673(MiAaPQ)EBC5825129(DE-He213)978-3-030-21309-1(PPN)238492079(MiAaPQ)EBC5917807(EXLCZ)99410000000870167320190709d2019 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierAdvances in Animal Biotechnology /by Birbal Singh, Gorakh Mal, Sanjeev K. Gautam, Manishi Mukesh1st ed. 2019.Cham :Springer International Publishing :Imprint: Springer,2019.1 online resource (556 pages)978-3-030-21311-4 978-3-030-21308-4 Part1: Gut microbiome and nutritional biotechnology -- Metagenomics for utilizing the herbivore gut potential -- Gut/rumen microbiome- a livestock and industrial perspective -- Anaerobic gut fungi- a biotechnological perspective -- Microbial resources from wild and captive animals -- Insect gut- a treasure of microbes and microbial enzymes -- Nutraceuticals from bioengineered organisms -- Designer probiotics: the next-gen high efficiency biotherapeutics -- Part 2: Assisted reproduction biotechnology -- Revolutionary reproduction biotechnologies in livestock: an overview -- Cryopreservation of oocytes and embryos -- Somatic cell nuclear transfer -- Micromanipulation technology in health and assisted reproduction -- Reproduction advances in buffaloes -- Reproduction biotechnology in camelids -- Reproduction biotechnology in cattle -- Reproduction biotechnology in pig -- Biotechnology in wildlife -- Assisted reproduction in equines -- Assisted reproduction in cats and dogs -- Stem cells and cellular reprogramming to advance livestock industry -- Spermatogonial and oogonial stem cells in farm animals -- Parthenogenesis- a potential tool to reproductive biotechnology -- Transgenesis and genetically engineered livestock as live bioreactors -- Animal stem cells- a perspective on their use in human health -- Fish and poultry transgenics -- Part 3: Livestock genomics -- Animal genomics- a current perspective -- Analysis of genome diversity -- Analysis of Genome Mapping -- Generation and analysis of whole genome mapping -- Digital PCR -- Transcriptomics -- Proteomics -- Metabolomics -- Synthetic biology -- Bioinformatics and web-based tools for genome sequence data analysis -- Part 4: Health biotechnology -- Animal biotechnology in human health -- Designer milk -- Marine bio-resources- animals and veterinary applications -- RNA interference (RNAi) technology -- Big from small: micro RNA in relation to veterinary sciences -- Genome editing in farm animals -- Next Generation Sequencing vis-à-vis Veterinary Health Management -- Computer-aided drug discovery -- Part 5: Animal biotechnology in global perspective -- Steps towards sustainable livestock: technologies to conserve and boost the indigenous livestock -- Biotechnology for wildlife -- Non-meat alternatives -- Career opportunities in animal biotechnology -- Intellectual property rights in animal biotechnology.This book presents significant innovations in animal biotechnology and their relevance to humans. It offers an update on cutting-edge technologies and advances in key aspects of genetic engineering, metagenomics, assisted reproduction, biotechnology in veterinary health, as well as the role of gut and marine microbial ecosystems in industrial development. It also includes chapters on camelids, fishery, designer milk and nutraceuticals from bioengineered organisms and reviews scientific advances such as genomics and transcriptomics with reference to their applications in the animal industry. The chapters from expert authors are organised in five themed parts; Part I "Gut microbiome and nutritional biotechnology", Part II "Assisted reproduction biotechnology", Part III "Livestock genomics", Part IV "Health biotechnology" and Part V "Animal biotechnology in global perspective". Its broad spectrum makes this work a valuable resource for professionals, researchers, academics and students in the field of veterinary and animal production as well as the biotechnological industry.Animal geneticsBiomedical engineeringVeterinary medicineGenetic engineeringAnimal Genetics and Genomicshttps://scigraph.springernature.com/ontologies/product-market-codes/L32030Biomedical Engineering/Biotechnologyhttps://scigraph.springernature.com/ontologies/product-market-codes/B24000Veterinary Medicine/Veterinary Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/H67000Genetic Engineeringhttps://scigraph.springernature.com/ontologies/product-market-codes/C12037Animal genetics.Biomedical engineering.Veterinary medicine.Genetic engineering.Animal Genetics and Genomics.Biomedical Engineering/Biotechnology.Veterinary Medicine/Veterinary Science.Genetic Engineering.660.65591.35Singh Birbalauthttp://id.loc.gov/vocabulary/relators/aut963292Mal Gorakhauthttp://id.loc.gov/vocabulary/relators/autGautam Sanjeev Kauthttp://id.loc.gov/vocabulary/relators/autMukesh Manishiauthttp://id.loc.gov/vocabulary/relators/autBOOK9910349454903321Advances in Animal Biotechnology2184151UNINA