$9.95

$9.95

This 1884 text, a one-of-a-kind dictionary of the Abenakis language, provides English translations of both words and phrases, as well as an etymology of certain place names and a pronunciation key.

$15.95

$33.95

$33.95

$9.95

Long and Morton's 1885 "The Dairy of the Farm" provided information specific to dairyman, including chapters on "dairy statistics, "on the food and choice and treatment of the cow, on milk, butter, cheese, and general management." Originally published in England, the work describes dairying practices in the "best English dairy districts" and in "foreign countries." There are extensive descriptions of the manufacture and characteristics of a variety of dometically and internationally produced cheeses, including Emmenthaler, Camembert, and Cheddar, as well as directions for the most efficient production of butter and milk.

$13.95

$9.95

Lafcadio Hearn's La Cuisine Creole,/i> is the first Creole cookbook, one of the great rare classics of the culture. Among its recipes, collected "from leading chefs and noted Creole housewives," are gumbos with oysters, okra, and shrimp; "grenouilles frites" or fried frogs; plum, sweet potato, and gingerbread pudding; and a number of beverages, several of which use absinthe as the main ingredient.

Lafcadio Hearn spent close to a dozen years in New Orleans, starting in 1877. During that time, his writings significantly shaped the impressions, myths, and symbols of the Crescent City, many of which live on to this day.

Although Hearn was born in Greece in 1850, he chronicled Creole culture and the natural and domestic worlds of New Orleans - most notably its language and cuisine - as if he were born and raised there. Later in life, he became a citizen of Japan and is considered by the Japanese to be one of the greatest Japanese writers of his time.