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Author: Barbara Haber
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 264
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Book Description
An authority on women's history and the history of food takes readers on a cook's tour of American history, offering a savory new perspective on our country's past. 25 illustrations.
Author: Barbara Haber
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 264
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Book Description
An authority on women's history and the history of food takes readers on a cook's tour of American history, offering a savory new perspective on our country's past. 25 illustrations.
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
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Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Author: Anne Byrn
Publisher: Rodale Books
ISBN: 1623365465
Category : Cooking
Languages : en
Pages : 338
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Book Description
A delicious tour of America’s favorite treats, cookies, and candies from the beloved author of the bestselling Cake Mix Doctor series and American Cake IACP AWARD FINALIST • “Every recipe comes with a story as delicious as the small bite it describes. And best of all, every small bite begs to be baked.”—Dorie Greenspan, James Beard Award–winning author of Dorie’s Cookies Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history. Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.
Author: Carl J. Schneider
Publisher: Infobase Publishing
ISBN: 1438108907
Category : United States
Languages : en
Pages : 481
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Book Description
Firsthand accounts and brief biographies describe how Americans were affected by the events surrounding World War II.
Author: Steven Gdula
Publisher: Bloomsbury Publishing USA
ISBN: 1596917873
Category : Family & Relationships
Languages : en
Pages : 260
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Book Description
The first book that puts the hearth of the American home-its many unique challenges and innovations-in its proper place in contemporary history. Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to "look into their pots" and "eat their bread." Steven Gdula gives us a view of American culture from the most popular room in the house: the kitchen. Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, Gdula creates a lively portrait of the last hundred years of American domestic life. The Warmest Room in the House explores food trends and technology, kitchen design, appliances and furniture, china and flatware, cookery bookery, food lit, and much more. Gdula traces the evolution of the kitchen from the back room where the work of the home happened to its place at the center of family life and entertainment today. Filled with fun facts about food trends, from Hamburger Helper to The Moosewood Cookbook, and food personalities, from Julia Child to Rachael Ray, The Warmest Room in the House is the perfect addition to any well-rounded kitchen larder.
Author: Alex Prud'homme
Publisher: Vintage
ISBN: 0525433031
Category : Cooking
Languages : en
Pages : 529
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Book Description
A wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s bestselling memoir My Life in France "[A] beautifully written book about how the presidential palate has helped shape America. . . . Fascinating."—Stanley Tucci Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson’s nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David. Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents and the ways their choices affected food policy around the world. And the White House menu grew over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, war, class, gender, race, and so much more. Prud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation. Included are ten authentic recipes for favorite presidential dishes, such as: *Martha Washington’s Preserved Cherries, *Abraham Lincoln’s Gingerbread Men, *William H. Taft’s Billy Bi Mussel Soup, *Franklin D. Roosevelt’s Reverse Martini, *Lady Bird Johnson’s Pedernales River Chili
Author: Doris Friedensohn
Publisher: University Press of Kentucky
ISBN: 9780813191645
Category : Cooking
Languages : en
Pages : 268
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Book Description
What do we learn from eating? About ourselves? Others? In this unique memoir of a life shaped by the pleasures of the table, Doris Friedensohn uses eating as an occasion for inquiry. Munching on quesadillas and kimchi in her suburban New Jersey neighborhood, she reflects on her exploration of food over fifty years and across four continents. Relishing couscous in Tunisia and khachapuri in the Republic of Georgia, she explores the ways strangers come together and maintain their differences through food. As a young woman, Friedensohn was determined not to be a provincial American. Chinese, French, Mexican, and Mediterranean cuisines beckoned to her like mysterious suitors. She responded, pursuing suckling pig, snails, baba ghanoush, tripe, jellyfish, and anything with rosemary or cumin. Each rendezvous with an unfamiliar food was a celebration of cosmopolitan living. Friedensohn's memories range from Thanksgiving at a Middle Eastern restaurant to the taste of fried grasshoppers in Oaxaca. Her wry dramas of the dining room, restaurant, market, and kitchen ripple with tensions -- political, religious, psychological, and spiritual. Eating as I Go is one woman's distinctive mélange of memoir, traveler's tale, and cultural commentary.
Author: Susan Ware
Publisher: NYU Press
ISBN: 0814784666
Category : Performing Arts
Languages : en
Pages : 480
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Book Description
One of the most beloved radio show hosts of the 1940s and 1950s, Mary Margaret McBride (1899—1976) regularly attracted between six and eight million listeners to her daily one o'clock broadcast. During her twenty years on the air she interviewed tens of thousands of people, from President Harry Truman and Frank Lloyd Wright to Rachel Carson and Zora Neale Hurston. This is her story. Five decades after their broadcast, her shows remain remarkably fresh and interesting. And yet McBride—the Oprah Winfrey of her day—has been practically forgotten, both in radio history and in the history of twentieth-century popular culture, primarily because she was a woman and because she was on daytime radio. Susan Ware explains how Mary Margaret McBride was one of the first to exploit the cultural and political importance of talk radio, pioneering the magazine-style format that many talk shows still use. This radio biography recreates the world of daytime radio from the 1930s through the 1950s, confirming the enormous significance of radio to everyday life, especially for women. In the first in-depth treatment of McBride, Ware starts with a description of how widely McBride was revered in the mid-1940s—the fifteenth anniversary party for her show in 1949 filled Yankee Stadium. Once the readers have gotten to know Mary Margaret (as everyone called her), Ware backtracks to tell the story of McBride’s upbringing, her early career, and how she got her start in radio. The latter part of the book picks up McBride's story after World War II and through her death in 1976. An epilogue discusses the contemporary talk show phenomenon with a look back to Mary Margaret McBride’s early influence on the format.
Author: Scott Cookman
Publisher: Broadway
ISBN: 0767923081
Category : Cooking
Languages : en
Pages : 290
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Book Description
A history of American campfire cookery complements a selection of one hundred delicious, easy-to-prepare, traditional camping recipes, including Wild Rice Pancakes, Cornmeal Blueberry Biscuits, Corn Chowder, Camp-Style Bean Soup, Mulligan Stew, and many other dishes, along with helpful advice on cooking techniques, provisions lists, and more. Original. 17,500 first printing.
Author: Jennifer Jensen Wallach
Publisher: University of Arkansas Press
ISBN: 1610755502
Category : History
Languages : en
Pages : 269
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Book Description
Designed to appeal to students of history and foodies alike, American Appetites, the first book in the University of Arkansas Press’s new Food and Foodways series, brings together compelling firsthand testimony describing the nation’s collective eating habits throughout time. Beginning with Native American folktales that document foundational food habits and ending with contemporary discussions about how to obtain adequate, healthful, and ethical food, this volume reveals that the quest for food has always been about more than physical nourishment, demonstrating changing attitudes about issues ranging from patriotism and gender to technology and race. Readers will experience vicariously hunger and satiation, culinary pleasure and gustatory distress from perspectives as varied as those of enslaved Africans, nineteenth-century socialites, battle-weary soldiers, impoverished immigrants, and prominent politicians. Regardless of their status or the peculiarities of their historical moment, the Americans whose stories are captured here reveal that U.S. history cannot be understood apart from an examination of what drives and what feeds the American appetite.
