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First published in 1968, this classic work remains the basic reference book for collectors and fanciers of American spoons. Now offered in a new edition, it will be a welcome resource in your library. Spoons themselves originated in prehistoric times, when shells performed their function for the inhabitants of southern Europe, but spoons as commemorative items began with the Niagra Falls Suspension Bridge Spoon patented by Myron H. Kinsley in 1881. Soon their popularity spread as ideal mementos for practically every conceivable event, personage, or natural wonder. Ranging from expensive sterling silver sets to fifteen cent mailorder spoons, the variety of design, quality and interests reflected in this richly illustrated book is truly impressive.
Discusses the history of spoon carving and provides tips for the craft, outlining the tools that are needed and providing instructions for making such items as a basic spoon and a turned spoon.
Illustrates the development of religious art in northern New Mexico over a period of 150 years through more than three hundred santos.
Beautifully illustrated guide by a master woodcrafter presents 12 projects, with mix-and-match suggestions for creating dozens of spoons and other implements. Perfect for beginners, the book features clear, detailed directions.
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.