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Author: Sandra Louise Oliver
Publisher: Applewood Books
ISBN:
Category : Cooking
Languages : en
Pages : 464
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Book Description
"Richly illustrated and carefully researched, this is the first-ever history of New England's seacoast and seafaring food and its evolution through the nineteenth century. Nearly 200 authentic Yankee recipes are included in this feast of food and heritage."--Cover, page [4].
Author: Sandra Louise Oliver
Publisher: Applewood Books
ISBN:
Category : Cooking
Languages : en
Pages : 464
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Book Description
"Richly illustrated and carefully researched, this is the first-ever history of New England's seacoast and seafaring food and its evolution through the nineteenth century. Nearly 200 authentic Yankee recipes are included in this feast of food and heritage."--Cover, page [4].
Author: Keith Stavely
Publisher: Univ of North Carolina Press
ISBN: 0807876720
Category : Cooking
Languages : en
Pages : 408
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Book Description
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
Author: Meg Muckenhoupt
Publisher: Washington Mews Books/NYU Press
ISBN: 1479882763
Category : Cooking
Languages : en
Pages : 351
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Book Description
Forages through New England’s most famous foods for the truth behind the region’s culinary myths Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.
Author: Louis E. Grivetti
Publisher: John Wiley & Sons
ISBN: 1118210220
Category : Technology & Engineering
Languages : en
Pages : 1556
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Book Description
International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Here is a sampling of some of the fascinating topics explored inside the book: Ancient gods and Christian celebrations: chocolate and religion Chocolate and the Boston smallpox epidemic of 1764 Chocolate pots: reflections of cultures, values, and times Pirates, prizes, and profits: cocoa and early American east coast trade Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America Chocolate in France: evolution of a luxury product Development of concept maps and the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.
Author: Benjamin Lawrance
Publisher: Routledge
ISBN: 1135758646
Category : Social Science
Languages : en
Pages : 226
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Book Description
This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental tension in the emerging scholarly terrain of food studies, namely theorizing the relationship between foodstuff production and cuisine patterns. They explore a wide variety of topics, including curry, bread, sugar, coffee, milk, pulque, Virginia ham, fast-food, obesity, and US ethnic restaurants. Local Foods Meet Global Foodways considers movements in context, and, in doing so, complicates the notions that food 'shapes' culture as it crosses borders or that culture 'adapts' foods to its neo-local or global contexts. By analysing the dynamics of contact between mobile foods and/or people and the specific cultures of consumption they provoke, these case studies reveal the process whereby local foods become global or global foods become local, to be a dynamic, co-creative development jointly facilitated by humans and nature. This volume explores a vast expanse of global regions, such as North and Central America, Europe, China, East Asia and the Pacific, India, sub-Saharan Africa, the Atlantic Ocean, and the USSR/Russia. It includes a foreword by the eminent food scholar Carole Counihan, and an afterword by noted theorist of cuisine Rachel Laudan, and will be of great interest to students and researchers of history, anthropology, geography, cultural studies and American studies. This book is based on a special issue of Food and Foodways.
Author: Sandra Oliver
Publisher: Bloomsbury Publishing USA
ISBN: 0313060134
Category : Social Science
Languages : en
Pages : 248
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Book Description
The success of the new settlements in what is now the United States depended on food. This book tells about the bounty that was here and how Europeans forged a society and culture, beginning with help from the Indians and eventually incorporating influences from African slaves. They developed regional food habits with the food they brought with them, what they found here, and what they traded for all around the globe. Their daily life is illuminated through descriptions of the typical meals, holidays, and special occasions, as well as their kitchens, cooking utensils, and cooking methods over an open hearth. Readers will also learn how they kept healthy and how their food choices reflected their spiritual beliefs. This thorough overview endeavors to cover all the regions settled during the Colonial and Federal. It also discusses each immigrant group in turn, with attention also given to Indian and slave contributions. The content is integral for U.S. history standards in many ways, such as illuminating the settlement and adaptation of the European settlers, the European struggle for control of North America, relations between the settlers from different European countries, and changes in Native American society resulting from settlements.
Author: Andrew Smith
Publisher:
ISBN: 0199734968
Category : Business & Economics
Languages : en
Pages : 2556
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Book Description
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.
Author: Simon Spalding
Publisher: Rowman & Littlefield
ISBN: 1442227370
Category : Cooking
Languages : en
Pages : 281
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Book Description
Food at Sea: Shipboard Cuisine from Ancient to Modern Times traces the preservation, preparation, and consumption of food at sea, over a period of several thousand years, and in a variety of cultures. The book traces the development of cooking aboard in ancient and medieval times, through the development of seafaring traditions of storing and preparing food on the world’s seas and oceans. Following a largely chronological format, Simon Spalding shows how the raw materials, cooking and eating equipments, and methods of preparation of seafarers have both reflected the shoreside practices of their cultures, and differed from them. The economies of whole countries have developed around foods that could survive long trips by sea, and new technologies have evolved to expand the available food choices at sea. Changes in ship construction and propulsion have compelled changes in food at sea, and Spalding’s book explores these changes in cargo ships, passenger ships, warships, and other types over the centuries in fascinating depth of detail. Selected passages from songs and poems, quotes from seafarers famous and obscure, and new insights into culinary history all add spice to the tale.
Author: Michelle Moon
Publisher: Routledge
ISBN: 1351627422
Category : Social Science
Languages : en
Pages : 355
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Book Description
Public History and the Food Movement argues that today’s broad interest in making food systems fairer, healthier, and more sustainable offers a compelling opportunity for the public history field. Moon and Stanton show how linking heritage institutions’ unique skills and resources with contemporary food issues can offer accessible points of entry for the public into broad questions about human and environmental resilience. They argue that this approach can also benefit institutions themselves, by offering potential new audiences, partners, and sources of support at a time when many are struggling to remain relevant and viable. Interviews with innovative practitioners in both the food and history fields offer additional insights. Drawing on both scholarship and practice, Public History and the Food Movement presents a practical toolkit for engagement. Demonstrating how public historians can take on a vital contemporary issue while remaining true to the guiding principles of historical research and interpretation, the book challenges public historians to claim an expanded role in today’s food politics. The fresh thinking will also be of interest to public historians looking to engage with other timely issues.
Author: Margaret Hathaway
Publisher: Rowman & Littlefield
ISBN: 0762769254
Category : Travel
Languages : en
Pages : 385
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Book Description
Savor the Flavors of Maine A lobster dinner—the plate piled with steamed clams, corn on the cob, and a cup of drawn butter, followed by a slice of blueberry pie. Maine cuisine? Yes, but it doesn’t end there. Far from it! Food Lovers’ Guide to Maine is the definitive contemporary resource to the diverse preferences and palates of the Pine Tree State’s dynamic food culture. A bounty of mouthwatering delights awaits you in this engagingly written guide. With delectable regional recipes from the renowned kitchens of Maine’s iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to Maine is the ultimate resource for food lovers to use and savor. Inside You'll Find: • Lobster shacks and fishmongers • Specialty food stores and markets • Farmers’ markets and farm stands • The Maine Ice Cream Trail • Food festivals and culinary events • Recipes using local ingredients and traditions • The state’s best wineries, brewpubs, and microbreweries • Cooking classes • Local food lore and kitchen wisdom
