Rosemary is for remembrance. You give yellow roses to a friend and lilies to the bereaved. Ever wondered why? In this illustrated volume you will discover the history of the symbolic code daring Victorian ladies and gents used to pass messages in bouquets: the roots of the practice in Turkey, its rise in Europe and its fascinating cultural connotations on both sides of the Atlantic. You'll learn how a mispronounced word gave the tulip its name and why the colors of the rose have so many meanings. Included are recipes for bouquets useful in your own life, including the Bugger Off Bouquet, to be given to those you would rather not see again. Let this book lead you up the historical garden path.

In this variation on the Cinderella story, based on the Charles Perrault version but set in the Smoky Mountains, Rose loses her glass slipper at a party given by the rich feller on the other side of the creek.

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.