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	<title>Farmbrarian &#187; Gastronomy</title>
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	<description>Harvesting books about growing &#38; eating real food</description>
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		<title>Food Heroes by Georgia Pellegrini</title>
		<link>http://www.farmbrarian.com/2011/03/30/food-heroes-book-review/</link>
		<comments>http://www.farmbrarian.com/2011/03/30/food-heroes-book-review/#comments</comments>
		<pubDate>Thu, 31 Mar 2011 04:00:42 +0000</pubDate>
		<dc:creator>Farmbrarian</dc:creator>
				<category><![CDATA[Gastronomy]]></category>
		<category><![CDATA[artisan foods]]></category>

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		<description><![CDATA[Allan Benton, “Hog Smoker” in Madisonville, TN, says he “committed himself to making a good product, to doing it the old way.” Jake Norris, “Whiskey Craftsman” of Denver, CO, says his idea of a life well spent is when you “do one thing and do it well&#8230;no compromise.” The world is full of food artisans, [...]]]></description>
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		<title>The Food of a Younger Land by Mark Kurlansky</title>
		<link>http://www.farmbrarian.com/2011/01/10/the-food-of-a-younger-land-book-review/</link>
		<comments>http://www.farmbrarian.com/2011/01/10/the-food-of-a-younger-land-book-review/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 05:46:37 +0000</pubDate>
		<dc:creator>Farmbrarian</dc:creator>
				<category><![CDATA[David]]></category>
		<category><![CDATA[Gastronomy]]></category>
		<category><![CDATA[History]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[The United States has some amazing and very diverse food traditions. Perhaps you&#8217;re interested in &#8220;Mississippi Mullet Salad,&#8221; also referred to as &#8220;Biloxi Bacon&#8221; (certainly more appetizing by that name). And sure, Boston has its baked beans recipe (it is Bean Town after all), but are you aware of &#8220;Nebraska Baked Beans&#8221;? Author Mark Kurlansky [...]]]></description>
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		<title>American Terroir by Rowan Jacobsen</title>
		<link>http://www.farmbrarian.com/2010/09/13/book-review-american-terroir/</link>
		<comments>http://www.farmbrarian.com/2010/09/13/book-review-american-terroir/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 14:34:03 +0000</pubDate>
		<dc:creator>Farmbrarian</dc:creator>
				<category><![CDATA[Erin]]></category>
		<category><![CDATA[Gastronomy]]></category>
		<category><![CDATA[Ecology]]></category>
		<category><![CDATA[James Beard Foundation]]></category>
		<category><![CDATA[Terroir]]></category>

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		<description><![CDATA[The concept of terroir hasn’t been widely applied to American foods until now. In his newest book, James Beard Award-winning author Rowan Jacobsen discusses how climate, topography, soil and other factors shape the flavors of 12 different foods. The French apply the concept of terroir most notably to wine varieties. Burgundy and Champagne for example [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Twain&#8217;s Feast by Andrew Beahrs</title>
		<link>http://www.farmbrarian.com/2010/06/29/book-review-twains-feast/</link>
		<comments>http://www.farmbrarian.com/2010/06/29/book-review-twains-feast/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 00:49:44 +0000</pubDate>
		<dc:creator>Farmbrarian</dc:creator>
				<category><![CDATA[David]]></category>
		<category><![CDATA[Gastronomy]]></category>
		<category><![CDATA[Memoir]]></category>
		<category><![CDATA[Food Tradition]]></category>
		<category><![CDATA[Mark Twain]]></category>

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		<description><![CDATA[Boston bacon and beans, Cutthroat trout from Lake Tahoe, and Philadelphia terrapin soup are just a few entries on Mark Twain&#8217;s list of more than 80 favorite foods. Author Andrew Beahrs not only prepares meals of some of Twain&#8217;s favorite dishes, he also traces Twain&#8217;s life&#8217;s journey in order to understand the great author&#8217;s experiences [...]]]></description>
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		<title>Alice Waters and Chez Panisse by Thomas McNamee</title>
		<link>http://www.farmbrarian.com/2009/09/02/alice-waters-and-chez-panisse-by-thomas-mcnamee/</link>
		<comments>http://www.farmbrarian.com/2009/09/02/alice-waters-and-chez-panisse-by-thomas-mcnamee/#comments</comments>
		<pubDate>Thu, 03 Sep 2009 04:04:36 +0000</pubDate>
		<dc:creator>Farmbrarian</dc:creator>
				<category><![CDATA[Biography]]></category>
		<category><![CDATA[Erin]]></category>
		<category><![CDATA[Gastronomy]]></category>

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		<description><![CDATA[Alice Waters is widely known as the creator of California cuisine, which aims to prepare delicious food by utilizing the freshest local ingredients available. And Chez Panisse is recognized as one of the best restaurants in the United States. In the first authorized biography, Thomas McNamee triumphs in telling the intricately woven story of the [...]]]></description>
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