Оглавление
Bertha M. Wood. Foods of the Foreign-born
Foods of the Foreign-born
Table of Contents
FOREWORD
DIETARY BACKGROUNDS
MEXICANS
PORTUGUESE
ITALIANS
HUNGARIANS
POLES AND OTHER SLAVIC PEOPLES
THE NEAR EAST ARMENIANS, SYRIANS, TURKS, AND GREEKS
THE JEWS
APPLICATIONS TO HEALTH WORK AND TO INSTITUTIONAL SERVICE
Отрывок из книги
Bertha M. Wood
Published by Good Press, 2020
.....
From the boat landings of the port cities on the several islands of Saint Michael, Angra, Madeira, and the northerly island of Terceira, the streets usually radiate up the hills like the ribs of a jeweled fan. The public markets occupy whole squares, located among the cross streets. These are tempting places, with their stalls of melons, bananas, pineapples, eggs, squashes, tomatoes (both red and yellow), meat, fish, and the brown potatoes (two or three times the size of the largest American ones), with splashes of sunlight and shade giving cheer and inspiration to the most depressed mind. The fuel burned is cedar, and through the streets floats its evanescent fragrance.
The few Portuguese who come to us from Portugal have had the same surroundings. Even Lisbon is as romantic and full of color as the island towns and cities. The whole environment of these people has avoided the grimy, sordid, commonplaceness of the neighborhoods into which they come in America.
.....
