Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Whole Hog Book: Or A Dry Subject Made Juicy (1908)

The Whole Hog Book: Or A Dry Subject Made Juicy (1908)

Bengough, John Wilson

Paperback

HumorFiction AnthologiesMeat & Seafood

ISBN10: 116643169X
ISBN13: 9781166431693
Publisher: Kessinger Pub Llc
Published: Sep 10 2010
Pages: 100
Weight: 0.32
Height: 0.21 Width: 6.00 Depth: 9.00
Language: English
The Whole Hog Book: Or A Dry Subject Made Juicy (1908) by John Wilson Bengough is a comprehensive guide to the pig, covering everything from the animal's anatomy and physiology to its history, breeding, and use in various cultures and cuisines. The book is written in a humorous and engaging style, with Bengough using his wit and charm to make even the driest of topics interesting and entertaining.The Whole Hog Book is divided into several sections, each covering a different aspect of the pig. The first section provides an overview of the animal's anatomy and physiology, including its digestive system, respiratory system, and reproductive system. Bengough also discusses the pig's behavior and intelligence, dispelling common myths about the animal's supposed stupidity.The second section of the book focuses on the history of the pig, tracing its evolution from wild boar to domesticated pig and exploring its role in various cultures and religions. Bengough also discusses the use of pigs in literature and art, highlighting their importance as a symbol of fertility, abundance, and prosperity.The third section of the book is devoted to the breeding and rearing of pigs, including the different breeds of pig and the various methods of raising them. Bengough also covers topics such as feeding, housing, and disease prevention, providing practical advice for anyone interested in keeping pigs.The final section of the book is dedicated to the culinary uses of the pig, including recipes for bacon, ham, sausages, and other pork products. Bengough also discusses the cultural significance of pork in different parts of the world, highlighting its role in traditional dishes such as Chinese char siu and Italian prosciutto.Overall, The Whole Hog Book is a fascinating and informative read for anyone interested in pigs, whether as a farmer, chef, or simply a lover of all things porcine. Bengough's witty and engaging style makes even the most technical aspects of pig farming and pork production accessible and entertaining, making this book a must-read for anyone who wants to know everything there is to know about the humble pig.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

1 different editions

Also available

Also in

Fiction Anthologies

View All