Thirty-five Receipts from "The Larder Invaded" PDF Download
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Author: William Woys Weaver
Publisher: The Library Company of Phil
ISBN: 9780914076698
Category : Cooking
Languages : en
Pages : 96
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Book Description
Author: William Woys Weaver
Publisher: The Library Company of Phil
ISBN: 9780914076698
Category : Cooking
Languages : en
Pages : 96
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Book Description
Author: Mary Anne Hines
Publisher: The Historical Society of PA
ISBN: 9780914076704
Category : Cooking
Languages : en
Pages : 120
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Book Description
Author: Merril D. Smith
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 298
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Book Description
Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.
Author: Arthur L. Meyer
Publisher: University of Texas Press
ISBN: 9780292752221
Category : Cooking
Languages : en
Pages : 516
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Book Description
Baked goods have always been a popular comfort food for Americans, and this compilation of more than three hundred recipes, culled from regional cookbooks dating from 1890 to the present, celebrates the history and warmth of bread baking. UP.
Author: Diane Spivey
Publisher: University of Pittsburgh Press
ISBN: 0822989034
Category : Cooking
Languages : en
Pages : 337
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Book Description
At the Table of Power is both a cookbook and a culinary history that intertwines social issues, personal stories, and political commentary. Renowned culinary historian Diane M. Spivey offers a unique insight into the historical experience and cultural values of African America and America in general by way of the kitchen. From the rural country kitchen and steamboat floating palaces to marketplace street vendors and restaurants in urban hubs of business and finance, Africans in America cooked their way to positions of distinct superiority, and thereby indispensability. Despite their many culinary accomplishments, most Black culinary artists have been made invisible—until now. Within these pages, Spivey tells a powerful story beckoning and daring the reader to witness this culinary, cultural, and political journey taken hand in hand with the fight of Africans in America during the foundation years, from colonial slavery through the Reconstruction era. These narratives, together with the recipes from the nineteenth and twentieth centuries, expose the politics of the day and offer insight on the politics of today. African American culinary artists, Spivey concludes, have more than earned a rightful place at the table of culinary contribution and power.
Author: Whitney Martinko
Publisher: University of Pennsylvania Press
ISBN: 0812252098
Category : History
Languages : en
Pages : 304
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Book Description
A detailed study of early historical preservation efforts between the 1780s and the 1850s In Historic Real Estate, Whitney Martinko shows how Americans in the fledgling United States pointed to evidence of the past in the world around them and debated whether, and how, to preserve historic structures as permanent features of the new nation's landscape. From Indigenous mounds in the Ohio Valley to Independence Hall in Philadelphia; from Benjamin Franklin's childhood home in Boston to St. Philip's Episcopal Church in Charleston, South Carolina; from Dutch colonial manors of the Hudson Valley to Henry Clay's Kentucky estate, early advocates of preservation strove not only to place boundaries on competitive real estate markets but also to determine what should not be for sale, how consumers should behave, and how certain types of labor should be valued. Before historic preservation existed as we know it today, many Americans articulated eclectic and sometimes contradictory definitions of architectural preservation to work out practical strategies for defining the relationship between public good and private profit. In arguing for the preservation of houses of worship and Indigenous earthworks, for example, some invoked the "public interest" of their stewards to strengthen corporate control of these collective spaces. Meanwhile, businessmen and political partisans adopted preservation of commercial sites to create opportunities for, and limits on, individual profit in a growing marketplace of goods. And owners of old houses and ancestral estates developed methods of preservation to reconcile competing demands for the seclusion of, and access to, American homes to shape the ways that capitalism affected family economies. In these ways, individuals harnessed preservation to garner political, economic, and social profit from the performance of public service. Ultimately, Martinko argues, by portraying the problems of the real estate market as social rather than economic, advocates of preservation affirmed a capitalist system of land development by promising to make it moral.
Author: Steven Grasse
Publisher: Abrams
ISBN: 1613122217
Category : Cooking
Languages : en
Pages : 311
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Book Description
This tour of early American alcohol shares recipes, “fun facts and anecdotes about our forefathers’ drinking habits with a 21-century sense of humor” (Chicago Tribune). In Colonial Spirits, legendary distiller Steven Grasse presents a historical manifesto on drinking, including 50 colonial era– inspired cocktail recipes. The book features a rousing timeline of colonial imbibing and a cultural overview of all kinds of alcoholic beverages: beer, rum and punch; temperance drinks; liqueurs and cordials; medicinal beverages; cider; wine, whiskey, bourbon and more. The book is spiced with delightful illustrations and liquored-up adages from our founding fathers. Grasse shares expert guidance on DIY home brewing, plus recipes like the Philadelphia Fish House Punch (a crowd pleaser!) and Snakebites (drink alone!). Hot beer cocktails and rattle skulls have never been so irresistible.
Author: Geraldine M. Quinzio
Publisher: Univ of California Press
ISBN: 9780520942967
Category : Cooking
Languages : en
Pages : 324
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Book Description
Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history, Of Sugar and Snow provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.
Author: John Newton
Publisher: NewSouth
ISBN: 174224436X
Category : History
Languages : en
Pages : 273
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Book Description
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn’t touch the stuff and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture? Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries. His observations and recipes old and new, show what has changed and what hasn’t changed as much as we might think even though our chefs are hailed as some of the best in the world.
Author: Sherryllynne Haggerty
Publisher: BRILL
ISBN: 9047409116
Category : History
Languages : en
Pages : 303
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Book Description
This book stresses the role of lesser traders, including women, in the distribution of goods around the Atlantic world 1760-1810. Networks of people, credit and goods bound the British-Atlantic trading community together despite the many crises of this period.
