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Peasant Food Production and Food Supply in Relation to the Historical Development of Commodity Production in Pre-colonial and Colonial Tanganyika. Service paper / University of Dar es Salaam. Bureau of resource assessment and land use planning. 72 pages. Dyer, Christopher (1989).
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Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera (Italian for 'cuisine of the poor'), characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the ...
Hobsbawm, E. J. "Peasants and politics", Journal of Peasant Studies, Volume 1, Issue 1 October 1973, pp. 3–22 – article discusses the definition of "peasant" as used in social sciences; Macey, David A. J. Government and Peasant in Russia, 1861–1906; The Pre-History of the Stolypin Reforms (1987). [ISBN missing]
History of agriculture in Ohio to 1880 (1983) online; Kirschner, Don S. City and Country: Rural Responses to Urbanization in the 1920s (Greenwood Press, 1970) Kirby, Jack Temple. Rural Worlds Lost: The American South 1920-1960 (1987) Kulikoff; Allan. From British Peasants to Colonial American Farmers (2000) online; Lauck, Jon.
[a] It was a staple food for many centuries. [1] [2] The word pottage comes from the same Old French root as potage, which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients, sometimes those easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be ...
Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.
Antoine-Augustin Parmentier (UK: / p ɑːr ˈ m ɛ n t i eɪ,-ˈ m ɒ n t-/, US: / ˌ p ɑːr m ə n ˈ t j eɪ /; [1] French: [ɑ̃twan oɡystɛ̃ paʁmɑ̃tje]; 12 August 1737 – 13 December 1813) was a French pharmacist and agronomist, best remembered as a vocal promoter of the potato as a food source for humans in France and throughout Europe.