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  • Clampitt, Cynthia, author.
     
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  •  Pigs, pork, and Hear...
     
     
     
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    Pigs, pork, and Heartland hogs : from wild boar to baconfest / Cynthia Clampitt.
    by Clampitt, Cynthia, author.
    Lanham : Rowman & Littlefield, 2018
    Series: 
    Studies in food and gastronomy.
    Description: 
    xii, 250 pages : illustrations ; 24 cm.
    Contents: 
    Meet the pig -- From there to here -- Early pig : domestication and early civilization -- Old world pig : pork and the rise of familiar cultures -- Colonial pig : pigs in the age of exploration -- American pig : shaping American culture, agriculture, and foodways -- Corn belt/hog belt : how hogs and hominy helped define a region -- Pigs on our plates -- Versatile pig : the parts and how we use them -- American icons : barbecue, hot dogs, and SPAM® -- Local pig : influences and specialties in the heartland -- Transformed pig : recipes for specialties -- Living with pigs today -- Popular pig : the rise of pig obsession -- Farm to table pig : people who raise pigs and create pork -- Cherished pig : traditions that have changed and some worth keeping -- Problems and promises : issues, concerns, discussions, and hopes.
    Summary: 
    Pigs, Pork, and Heartland Hogs is a celebration of the 12,000-year connection between humans and the world's most commonly consumed meat: pork. Throughout history, pigs shaped cultures and cuisines. Introduced into the Americas, they changed lives and, in time, helped define the Midwest, reflecting the region's diversity and abundance.
    Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world--and no one else in the world produces more pork than the American Midwest. Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy "pigging out," few know much about hog history, and fewer still know of the creatures' impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
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    Calmar Campus LibraryCirculation Stacks (Calmar)636.4 Cla2018Checked InAdd Copy to MyList
    Peosta LibraryCirculation Stacks636.4 Cla2018Checked InAdd Copy to MyList

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