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The American history cookbook
This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Westport, Conn. :
Greenwood Press,
2003.
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| Series: | Cookbooks for students
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| Subjects and Genres: | |
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| Summary: |
This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes. Annotation. The historic recipes in this volume are foods that were common in the US from the earliest pilgrims through the 1970s. The chapters, divided chronologically, address broad themes and motifs, including patriotic cakes, early American meals for each of the four seasons, traditional dishes of American slaves, Civil War dishes in the north and south, the Great Depression, WWII, and the Vietnam War. The food history of the period introduces each chapter. The recipes are given in a historic version and adapted to modern kitchens. Compiled, written and edited by Boston journalist and restaurant critic Mark H. Zanger, The American History Cookbook incorporates historical commentary and over 350 recipes to trace American cooking from the first European contact with Native Americans to the 1970s. Each of the 50 chronologically arranged topical chapters contain general commentary followed by descriptions and clear, step-by-step recipes for common American foods, drawn from a wide variety of historical cookbooks and other historical sources dating between 1524 and 1977. "The American History Cookbook is a book of recipes used in the United States, some very long before it was called the United States, some still followed today. Some of the recipes make delicious dishes. Some were never very good ... but I haven't improved them because this is not a book about the best cooking in American history. The recipes were picked because they tell people's stories ... Most recipes are reprinted verbatim ... then presented in modern format, but without alterations--except as necessary to reproduce the original dish using supermarket ingredients and contemporary kitchen equipment."--Preface. |
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| Item Description: |
"An Oryx book." |
| Physical Description: |
xxiii, 459 pages : illustrations ; 26 cm |
| Audience: |
Young Adult. Middle school through college students and adults. |
| Bibliography: |
Includes bibliographical references (pages 433-438) and indexes. |
| ISBN: |
1573563765 9781573563765 |