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Author: Mark H. Zanger
Publisher: Turtleback Books
ISBN: 9781417745821
Category : Cooking
Languages : en
Pages : 459
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Book Description
Using historical commentary and recipes, traces the history of American cooking from colonial times to the 1970s.
Author: Mark H. Zanger
Publisher: Turtleback Books
ISBN: 9781417745821
Category : Cooking
Languages : en
Pages : 459
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Book Description
Using historical commentary and recipes, traces the history of American cooking from colonial times to the 1970s.
Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73
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Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author: Walter Staib
Publisher: Grand Central Publishing
ISBN: 1538746670
Category : Cooking
Languages : en
Pages : 444
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Book Description
The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.
Author: Henry Notaker
Publisher: Univ of California Press
ISBN: 0520294009
Category : Cooking
Languages : en
Pages : 400
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Book Description
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future
Author: Helen Zoe Veit
Publisher: UNC Press Books
ISBN: 1469607719
Category : History
Languages : en
Pages : 317
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Book Description
American eating changed dramatically in the early twentieth century. As food production became more industrialized, nutritionists, home economists, and so-called racial scientists were all pointing Americans toward a newly scientific approach to diet. Food faddists were rewriting the most basic rules surrounding eating, while reformers were working to reshape the diets of immigrants and the poor. And by the time of World War I, the country's first international aid program was bringing moral advice about food conservation into kitchens around the country. In Modern Food, Moral Food, Helen Zoe Veit argues that the twentieth-century food revolution was fueled by a powerful conviction that Americans had a moral obligation to use self-discipline and reason, rather than taste and tradition, in choosing what to eat. Veit weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era's emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Author: Karen E. D'Amico
Publisher: John Wiley & Sons
ISBN: 0471136026
Category : Juvenile Nonfiction
Languages : en
Pages : 199
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Book Description
Serve up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech, low-fat fare Who knew history could be so delicious? In The U.S. History Cookbook, you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more! Kids will have a great time learning about the past while they cook up easy and yummy recipes, including: * Cornmeal Blueberry Mush, a favorite dish of the Native Americans of the Northeast * King Cake, the traditional cake served at the Mardi Gras Festival in New Orleans, Louisiana * Amazing Country Scrambled Eggs, an essential part of any hearty pioneer breakfast * Cocoanut Pudding, a favorite dessert of travelers riding the transcontinental railroad in the 1870s * Baked Macaroni 'N' Cheese, a popular and inexpensive dish enjoyed during the Depression The U.S. History Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and clean up.
Author: Thomas Farrington De Voe
Publisher:
ISBN:
Category : Butchers (Persons)
Languages : en
Pages : 488
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Book Description
Author: Carla Capalbo
Publisher: Southwater
ISBN: 9781842155813
Category : Cooking
Languages : en
Pages : 260
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Book Description
Over 200 of the best regional recipes are presented in an easy-to-follow, step-by-step format, so users can sample the food they love and learn the secrets and skills of preparing authentic regional treats. 800+ full-color photos.
Author: Carolyn Quick Tillery
Publisher: Citadel Press
ISBN: 9780806526775
Category : Cooking
Languages : en
Pages : 228
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Book Description
Provides more than two hundred recipes for traditional Southern dishes, and traces the history and heritage of the Tuskegee Institute through photographs, quotations, and journal excerpts.
Author: Carol Fisher
Publisher: McFarland
ISBN:
Category : Cooking
Languages : en
Pages : 276
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Book Description
"This book serves up the American cookbook as a tasty sampler of history, geography, and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods)"--Provided by publisher.
