A Muslim American slave: the life of Omar Ibn Said
translated from the Arabic, edited, and with an introduction by Ala Alryyes
- Resource Type:
- E-Book
- Publication:
- Madison : University of Wisconsin Press, [2011]
- Copyright:
- ©2011
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- Table of Contents:
- Machine generated contents note: Life
- Life of Omar Ibn Said, Written by Himself / Ala Alryyes
- Autobiography of Omar Ibn Said, Slave in North Carolina, 1831 / J. Franklin Jameson
- Contextual Essays
- Muslims in Early America / Michael A. Gomez
- Contemporary Contexts for Omars Life and Life / Allan D. Austin
- United States and Barbary Coast Slavery / Robert J. Allison
- "God Does Not Allow Kings to Enslave Their People": Islamic Reformists and the Transatlantic Slave Trade / Sylviane A. Diouf
- Representing the West in the Arabic Language: The Slave Narrative of Omar Ibn Said / Camille F. Forbes
- ch. 1 Displaying the Order in a Group of Numbers
- ch. 2 Central Tendency and Variability
- ch. 3 Some Key Ingredients for Inferential Statistics
- ch. 4 Introduction to Hypothesis Testing
- ch. 5 Hypothesis Tests with Means of Sample
- ch. 6 Making Sense of Statistical Significance
- ch. 7 Introduction to t Tests: Single Sample and Dependent Means
- ch. 8 t Test for Independent Means
- ch. 9 Introduction to the Analysis of Variance
- ch. 10 Factorial Analysis of Variance
- ch. 11 Correlation
- ch. 12 Prediction
- ch. 13 Chi-Square Tests
- ch. 14 Strategies When Population Distributions Are Not Normal
- ch. 15 General Linear Model and Making Sense of Advanced Procedures in Research Articles
- ch. 1 Basic Techniques
- Experiment 1.1 Accuracy of Home Measures
- ch. 2 Sensory Testing
- Experiment 2.1 Sensory Evaluation
- ch. 3 Introduction to Objective Testing
- Experiment 3.1 Using Objective Equipment
- ch. 4 Water and Dispersions
- Experiment 4.1 Water and Dispersions
- ch. 5 Crystallization, Sugar, and Sweeteners
- Experiment 5.1 Crystalline Candies
- Experiment 5.2 Variables Influencing Ice Creams
- Experiment 5.3 Baking Performance of Sweeteners
- ch. 6 Starch
- Experiment 6.1 Starch Pastes and Gels
- Experiment 6.1 Starch-Thickened Puddings
- ch. 7 Fruits and Vegetables
- Experiment 7.1 Pigments
- Experiment 7.2 Sensory Qualities of Vegetables
- Experiment 7.3 Texture of Vegetables and Fruits
- ch. 8 Fats and Oils
- Experiment 8.1 Melting Points and Composition
- Experiment 8.2 Smoke Point, Frying, and Absorption
- Experiment 8.3 Fats in Pastry
- Experiment 8.4 Flavor and Emulsification of Oils
- ch. 9 Dairy Products
- Experiment 9.1 Coagulation of Milk
- Experiment 9.2 Clotting of Milk
- Experiment 9.3 Foams
- Experiment 9.4 Cheese and Sour Cream
- ch. 10 Meats, Fish, and Poultry
- Experiment 10.1 Soy Protein Substitutes
- Experiment 10.2 Equipment Variations
- Experiment 10.3 Meat Tenderizers and Acid
- Experiment 10.4 Roasting Meat
- Experiment 10.5 Baked Fish or Chicken
- Experiment 10.6 Tofu
- ch. 11 Eggs
- Experiment 11.1 Eggs in the Shell
- Experiment 11.2 Eggs out of the Shell
- Experiment 11.3 Custards
- Experiment 11.4 Hollandaise Sauce
- Experiment 11.5 Egg White Foams
- Experiment 11.6 Angel Food Cake
- ch. 12 Leavening Agents
- Experiment 12.1 Yeast
- Experiment 12.2 Chemical Reactions
- Experiment 12.3 Use of Nonbiological Leavening Agents
- ch. 13 Breads
- Experiment 13.1 Wheat Gluten
- Experiment 13.2 Yeast Breads
- Experiment 13.3 Factors Influencing Muffins
- Experiment 13.4 Characteristics of Biscuits
- Experiment 13.5 Factors Influencing Pancakes
- Experiment 13.6 Flours from Various Cereals
- ch. 14 Shortened Cakes
- Experiment 14.1 Methods of Mixing Shortened Cakes
- Experiment 14.2 Varying Ingredients in Shortened Cakes
- ch. 15 Pastry
- Experiment 15.1 Factors Influencing Pastry Quality
- Experiment 15.2 Factors Influencing Soaking of Pastry
- ch. 16 Food Preservation
- Experiment 16.1 Preserving by Freezing
- Experiment 16.2 Drying of Foods
- Experiment 16.3 Jelly.
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- Contributors:
- Language Notes:
- English translations on pages facing facsim. pages of Arabic text.
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- Description based on print version record.
Electronic reproduction. Palo Alto, Calif. Available via World Wide Web.
Includes bibliographical references. - Physical Description:
- 1 online resource.
- Digital Characteristics:
- text file
- Call Numbers:
- E444 .S25 2011eb
- ISBNs:
- 0299249530 (electronic bk.)
9780299249533 (electronic bk.) - OCLC Numbers:
- 742640359
- Other Control Numbers:
- EBC3445166 (source: MiAaPQ)