A Square Meal: A Culinary History of the Great Depression

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Author : Jane Ziegelman
Genre : History

Summary : James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.

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Author : Andrew Coe
Genre : History

Summary : In 1784, passengers on the ship Empress of China became the first Americans to land in China, and the first to eat Chinese food. Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coe provides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time. It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asian ingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York "Bohemians" discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-American restaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing or Shanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences. Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

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Author : Bruce Lenthall
Genre : Technology & Engineering

Summary : Orson Welles’s greatest breakthrough into the popular consciousness occurred in 1938, three years before Citizen Kane, when his War of the Worlds radio broadcast succeeded so spectacularly that terrified listeners believed they were hearing a genuine report of an alien invasion—a landmark in the history of radio’s powerful relationship with its audience. In Radio’s America, Bruce Lenthall documents the enormous impact radio had on the lives of Depression-era Americans and charts the formative years of our modern mass culture. Many Americans became alienated from their government and economy in the twentieth century, and Lenthall explains that radio’s appeal came from its capability to personalize an increasingly impersonal public arena. His depictions of such figures as proto-Fascist Charles Coughlin and medical quack John Brinkley offer penetrating insight into radio’s use as a persuasive tool, and Lenthall’s book is unique in its exploration of how ordinary Americans made radio a part of their lives. Television inherited radio’s cultural role, and as the voting tallies for American Idol attest, broadcasting continues to occupy a powerfully intimate place in American life. Radio’s America reveals how the connections between power and mass media began.

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Author : Jane Ziegelman
Genre : History

Summary : “Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.” — Russell Shorto, author of The Island at the Center of the World 97 Orchard is a richly detailed investigation of the lives and culinary habits—shopping, cooking, and eating—of five families of various ethnicities living at the turn of the twentieth century in one tenement on the Lower East Side of Manhattan. With 40 recipes included, 97 Orchard is perfect for fans of Rachel Ray’s Hometown Eats; anyone interested in the history of how immigrant food became American food; and “foodies” of every stripe.

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Author : Dave DeWitt
Genre : Cooking

Summary : Who Were the Original Foodies? Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America's diverse food culture. Like many of today's foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians. In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders not only established America's political destiny, but also revolutionized the very foods we eat. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup

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Author : Jane Stern
Genre : Cooking, American

Summary : This revised and updated edition of the classic Square Meals is a celebration of American food from the 1920s through the 1950s, a salute to the days of lunch counters and the times when Sunday dinner was hearty and special.

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Author : Richard M. Fried
Genre : History

Summary : This book explores a widely lived yet little remembered facet of America's cultural and political history: the Cold War as experienced at the grassroots level. Here, Fried traces the cresting of modern patriotic observance during World War II and then shows how patriotic and civic activists afterwards labored to recreate a remembered unity and commitment in the tension-filled Cold War era. A variety of national and local entities mounted campaigns "to sell America to the Americans" through "rededication" celebrations like Know Your America Week and Freedom Week. The American Heritage Foundation wheeled out the Freedom Train, which carried seminal documents of the nation's past to railroad depots across the US. Fried revisits the 1950 "Communist invasion" of Mosinee, Wisconsin, when ersatz Stalinists harassed and bullied citizens and the town's eateries served only potato soup and black bread. He also depicts the creation and inauguration of new patriotic events like Loyalty Day and Armed Forces Day. Meticulously researched, this book recreates a colorful, sometimes comical, and always revealing dimension of our history.