From Hardtack To Home Fries
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From Hardtack To Home Fries
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Author : Barbara Haber
language : en
Publisher:
Release Date : 2002
From Hardtack To Home Fries written by Barbara Haber and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Cooking categories.
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.
From Hardtack To Homefries
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Author : Barbara Haber
language : en
Publisher: Simon and Schuster
Release Date : 2010-05-08
From Hardtack To Homefries written by Barbara Haber and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-08 with Social Science categories.
Barbara Haber, one of America's most respected authorities on the history of food, has spent years excavating fascinating stories of the ways in which meals cooked and served by women have shaped American history. As any cook knows, every meal, and every diet, has a story -- whether it relates to presidents and first ladies or to the poorest of urban immigrants. From Hardtack to Home Fries brings together the best and most inspiring of those stories, from the 1840s to the present, focusing on a remarkable assembly of little-known or forgotten Americans who determined what our country ate during some of its most trying periods. Haber's secret weapon is the cookbook. She unearths cookbooks and menus from rich and poor, urban and rural, long-past and near-present and uses them to answer some fascinating puzzles: • Why was the food in Franklin and Eleanor Roosevelt's White House so famously bad? Were they trying to keep guests away, or did they themselves simply lack the taste to realize the truth? It turns out that Eleanor's chef wrote a cookbook, which solves the mystery. • How did food lure settlers to the hardship of the American West? Englishman Fred Harvey's Harvey Girls tempted them with good food and good women. • How did cooking keep alive World War II Army and Navy POWs in the Pacific? A remarkable cookbook reveals how recollections of home cooking and cooking resourcefulness helped mend bodies and spirits. From Hardtack to Home Fries uses a light touch to survey a deeply important subject. Women's work and women's roles in America's past have not always been easy to recover. Barbara Haber shows us that a single, ubiquitous, ordinary-yet-extraordinary lens can illuminate a great deal of this other half of our past. Haber includes sample recipes and rich photographs, bringing the food of bygone eras back to life. From Hardtack to Home Fries is a feast, and a delight.
The Vegetarian Crusade
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Author : Adam D. Shprintzen
language : en
Publisher: UNC Press Books
Release Date : 2013
The Vegetarian Crusade written by Adam D. Shprintzen and has been published by UNC Press Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
Vegetarian Crusade: The Rise of an American Reform Movement, 1817-1921
Burnt Toast Makes You Sing Good
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Author : Kathleen Flinn
language : en
Publisher: Penguin
Release Date : 2014-08-14
Burnt Toast Makes You Sing Good written by Kathleen Flinn and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-14 with Biography & Autobiography categories.
A delicious new memoir from the New York Times bestselling author of The Sharper Your Knife, the Less You Cry A family history peppered with recipes, Burnt Toast Makes You Sing Good offers a humorous and flavorful tale spanning three generations as Kathleen Flinn returns to the mix of food and memoir readers loved in her New York Times bestseller, The Sharper Your Knife, the Less You Cry. Brimming with tasty anecdotes about Uncle Clarence’s divine cornflake-crusted fried chicken, Grandpa Charles’s spicy San Antonio chili, and Grandma Inez’s birthday-only cinnamon rolls, Flinn—think Ruth Reichl topped with a dollop of Julia Child—shows how meals can be memories, and how cooking can be communication. Burnt Toast Makes You Sing Good will inspire readers (and book clubs) to reminisce about their own childhoods—and spend time in their kitchens making new memories of their own.
She Went To The Field Women Soldiers Of The Civil War
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Author : Bonnie Tsui
language : en
Publisher: Rowman & Littlefield
Release Date : 2006-07-01
She Went To The Field Women Soldiers Of The Civil War written by Bonnie Tsui and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-07-01 with History categories.
This exciting new volume profiles several substantiated cases of female soldiers during the American Civil War, including Sarah Rosetta Wakeman (aka Private Lyons Wakeman, Union); Sarah Emma Edmonds (aka Private Frank Thompson, Union); Loreta Janeta Velazquez (aka Lieutenant Harry T. Buford, Confederate); and Jennie Hodgers (aka Private Albert D. J. Cashier, Union). Also featured are those women who may not have posed as male soldiers but who nonetheless pushed gender boundaries to act boldly in related military capacities, as spies, nurses, and vivandieres ("daughters of the regiment") who bore the flag in battle, rallied troops, and cared for the wounded. Examining the Civil War through the lens of these women soldiers who fought in the conflict offers valuable insight on existing historical work. This volume will acquaint readers with these women, offering in-depth biographies and behind-the-scenes information. While drawing from recent academic work, Women Soldiers of the Civl War is a lively text geared toward the general-audience reader.
Matzoh Ball Gumbo Volume 2 Of 2 Easyread Super Large 20pt Edition
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Author :
language : en
Publisher: ReadHowYouWant.com
Release Date :
Matzoh Ball Gumbo Volume 2 Of 2 Easyread Super Large 20pt Edition written by and has been published by ReadHowYouWant.com this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Eating As I Go
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Author : Doris Friedensohn
language : en
Publisher: University Press of Kentucky
Release Date : 2006-07-21
Eating As I Go written by Doris Friedensohn and has been published by University Press of Kentucky this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-07-21 with Cooking categories.
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.
A Philosophy Of Recipes
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Author : Andrea Borghini
language : en
Publisher: Bloomsbury Publishing
Release Date : 2021-12-16
A Philosophy Of Recipes written by Andrea Borghini and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-16 with Social Science categories.
This volume addresses the nature and identity of recipes from a cross-disciplinary perspective. Contributors study the values and norms guiding the naming, production, and consumption of recipes, scrutinizing their relationship to territory, makers, eaters, and places of production. Along the road, they uncover the multifaceted conceptual and value-laden questions that a study of recipes raises regarding cultural appropriation and the interplay between aesthetics and ethics in recipe making. With contributors specializing in philosophy, law, anthropology, sociology, history, and other disciplines, this volume will be of vital importance for those looking to understand the complex nature of food and the way recipes have shaped culinary cultures throughout history.
History Of American Cooking
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Author : Merril D. Smith
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2013-01-09
History Of American Cooking written by Merril D. Smith and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-09 with Cooking categories.
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.
Dubious Gastronomy
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Author : Robert Ji-Song Ku
language : en
Publisher: University of Hawaii Press
Release Date : 2013-12-31
Dubious Gastronomy written by Robert Ji-Song Ku and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-31 with Social Science categories.
California roll, Chinese take-out, American-made kimchi, dogmeat, monosodium glutamate, SPAM—all are examples of what Robert Ji-Song Ku calls “dubious” foods. Strongly associated with Asian and Asian American gastronomy, they are commonly understood as ersatz, depraved, or simply bad. In Dubious Gastronomy, Ku contends that these foods share a spiritual fellowship with Asians in the United States in that the Asian presence, be it culinary or corporeal, is often considered watered-down, counterfeit, or debased manifestations of the “real thing.” The American expression of Asianness is defined as doubly inauthentic—as insufficiently Asian and unreliably American when measured against a largely ideological if not entirely political standard of authentic Asia and America. By exploring the other side of what is prescriptively understood as proper Asian gastronomy, Ku suggests that Asian cultural expressions occurring in places such as Los Angeles, Honolulu, New York City, and even Baton Rouge are no less critical to understanding the meaning of Asian food—and, by extension, Asian people—than culinary expressions that took place in Tokyo, Seoul, and Shanghai centuries ago. In critically considering the impure and hybridized with serious and often whimsical intent, Dubious Gastronomy argues that while the notion of cultural authenticity is troubled, troubling, and troublesome, the apocryphal is not necessarily a bad thing: The dubious can be and is often quite delicious. Dubious Gastronomy overlaps a number of disciplines, including American and Asian American studies, Asian diasporic studies, literary and cultural studies, and the burgeoning field of food studies. More importantly, however, the book fulfills the critical task of amalgamating these areas and putting them in conversation with one another. Written in an engaging and fluid style, it promises to appeal a wide audience of readers who seriously enjoys eating—and reading and thinking about—food.