How to Use
Click on the book title to see where the book is located (either VSU, a USG library, online, or from another library). To see what the book is about before navigating away from the page, select the i icon next to the book title. Use what you learned in this Day One Library Session to get/request the book(s) that you are interested in for your research paper!
If you need more help with how to find/request any of your books, head to the Books page.
The topics listed below are based on frequently chosen ones that students have presented in past semesters. There are many possibilities for nearly all parts of the globe. Ask a librarian for help with your topic!
Recommended Books
Food in World History by
The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history.　 Including numerous case studies from diverse societies and periods, Food in World History explores such questions as: What social factors have historically influenced culinary globalization? How did early modern plantations establish patterns for modern industrial food production? Were eighteenth-century food riots comparable to contemporary social movements around food? Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas? Have genetically modified foods fulfilled the promises made by proponents? This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
ISBN: 9781138857056Publication Date: 2017-06-05
Consider the Fork: A History of How We Cook and Eat by
Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious -- or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.
Call Number: TX656 .W56 2012ISBN: 9780465056972Publication Date: 2013-10-08
The Story of Food in the Human Past: How What We Ate Made Us Who We Are (Archaeology of Food) by
A sweeping overview of how and what humans have eaten in their long history as a species The Story of Food in the Human Past: How What We Ate Made Us Who We Are uses case studies from recent archaeological research to tell the story of food in human prehistory. Beginning with the earliest members of our genus, Robyn E. Cutright investigates the role of food in shaping who we are as humans during the emergence of modern Homo sapiens and through major transitions in human prehistory such as the development of agriculture and the emergence of complex societies. This fascinating study begins with a discussion of how food shaped humans in evolutionary terms by examining what makes human eating unique, the use of fire to cook, and the origins of cuisine as culture and adaptation through the example of Neandertals. The second part of the book describes how cuisine was reshaped when humans domesticated plants and animals and examines how food expressed ancient social structures and identities such as gender, class, and ethnicity. Cutright shows how food took on special meaning in feasts and religious rituals and also pays attention to the daily preparation and consumption of food as central to human society. Cutright synthesizes recent paleoanthropological and archaeological research on ancient diet and cuisine and complements her research on daily diet, culinary practice, and special-purpose mortuary and celebratory meals in the Andes with comparative case studies from around the world to offer readers a holistic view of what humans ate in the past and what that reveals about who we are.
Call Number: eBookISBN: 9780817393380Publication Date: 2021-01-26
Feeding the People: The Politics of the Potato by
Potatoes are the world's fourth most important food crop, yet they were unknown to most of humanity before 1500. Feeding the People traces the global journey of this popular foodstuff from the Andes to everywhere. The potato's global history reveals the ways in which our ideas about eating are entangled with the emergence of capitalism and its celebration of the free market. It also reminds us that ordinary people make history in ways that continue to shape our lives. Feeding the People tells the story of how eating became part of statecraft, and provides a new account of the global spread of one of the world's most successful foods.
ISBN: 9781108484060Publication Date: 2020-06-25
Maize and Grace: Africa's Encounter with a New World Crop, 1500-2000 by
Sometime around 1500 AD, an African farmer planted a maize seed imported from the New World. That act set in motion the remarkable saga of one of the world's most influential crops--one that would transform the future of Africa and of the Atlantic world. Africa's experience with maize is distinctive but also instructive from a global perspective: experts predict that by 2020 maize will become the world's most cultivated crop. James C. McCann moves easily from the village level to the continental scale, from the medieval to the modern, as he explains the science of maize production and explores how the crop has imprinted itself on Africa's agrarian and urban landscapes. Today, maize accounts for more than half the calories people consume in many African countries. During the twentieth century, a tidal wave of maize engulfed the continent, and supplanted Africa's own historical grain crops--sorghum, millet, and rice. In the metamorphosis of maize from an exotic visitor into a quintessentially African crop, in its transformation from vegetable to grain, and from curiosity to staple, lies a revealing story of cultural adaptation. As it unfolds, we see how this sixteenth-century stranger has become indispensable to Africa's fields, storehouses, and diets, and has embedded itself in Africa's political, economic, and social relations. The recent spread of maize has been alarmingly fast, with implications largely overlooked by the media and policymakers. McCann's compelling history offers insight into the profound influence of a single crop on African culture, health, technological innovation, and the future of the world's food supply.
Call Number: eBookISBN: 9780674025578Publication Date: 2007-09-15
Congotay! Congotay! a Global History of Caribbean Food by
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
ISBN: 9780765642158Publication Date: 2014-02-28
Gran Cocina Latina by
The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American. Gran Cocina Latina unifies the vast culinary landscape of the Latin world, from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean. In one volume it gives home cooks, armchair travelers, and curious chefs the first comprehensive collection of recipes from this region. An inquisitive historian and a successful restaurateur, Maricel E. Presilla has spent more than thirty years visiting each country personally. She's gathered more than 500 recipes for the full range of dishes, from the foundational adobos and sofritos to empanadas and tamales to ceviches and moles to sancocho and desserts such as flan and tres leches cake. Detailed equipment notes, drink and serving suggestions, and color photographs of finished dishes are also included. This is a one-of-a-kind cookbook to be savored and read as much for the writing and information as for its introduction to heretofore unrevealed recipes.
ISBN: 0393050696Publication Date: 2012-10-01
Native Foodways: Indigenous North American Religious Traditions and Foods by
Native Foodways is the first scholarly collection of essays devoted exclusively to the interplay of Indigenous religious traditions and foodways in North America. Drawing on diverse methodologies, the essays discuss significant confluences in selected examples of these religious traditions and foodways, providing rich individual case studies informed by relevant historical, ethnographic, and comparative data. Many of the essays demonstrate how narrative and active elements of selected Indigenous North American religious traditions have provided templates for interactive relationships with particular animals and plants, rooted in detailed information about their local environments. In return, these animals and plants have provided these Native American communities with sustenance. Other essays provide analyses of additional contemporary and historical North American Indigenous foodways while also addressing issues of tradition and cultural change. Scholars and other readers interested in ecology, climate change, world hunger, colonization, religious studies, and cultural studies will find this book to be a valuable resource.
Call Number: eBookISBN: 1438482612Publication Date: 2021-03-01
Holidays of the World Cookbook for Students by
This updated and revised cookbook helps students explore the holiday customs and unique foods of more than 150 countries.The best way to learn about other ethnic groups is to experience that culture directly. Unfortunately, to travel to foreign places isn't often possible. Giving students the opportunity to learn about and enjoy ethnic customs and holidays through food is a great solution.This new edition of Holidays of the World Cookbook for Students provides detailed information about the holidays of nations around the world and presents a multitude of selected recipes that are ideal for each celebration. The recipes appear with each country entry, and the countries are arranged in alphabetical order within each region: Africa, Asia and the South Pacific, the Caribbean, Europe, Latin America, the Middle East, and North America. With recipes especially adapted for preparation by student chefs, this cookbook is especially appropriate for students in grades 9-12 who are either researching holiday customs and foods, or planning to prepare ethnic meals or dishes.
ISBN: 9780313397905Publication Date: 2011-04-12
A Brief History Of Italian Foods: Cultural History Arts And Traditions Of Cuisines In Italian: What Food Originated In Italy by
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition.
In this book, you will read about:
- Preface
- The Cast of Characters
- Chapter One Regional Cuisines That Survived the Wars
- Chapter Two The First Superstar Chefs
- Chapter Three Invasion of the Foreign Crops
- Chapter Four How to Cook for the Pope
- And so much more
Note: This book is marked as Unavailable, Out of Stock, or Out of Print - May be harder to find. Could place an ILL request and see if it is available
ISBN: 9798534775167Publication Date: 2021
Scoff: A History of Food and Class in Britain by
The entertaining story of British cuisine and the hidden role it plays in our political, social and cultural lives.
ISBN: 9781786496478Publication Date: 2020
Entertaining from Ancient Rome to the Super Bowl [2 Volumes] by
From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.
NOTE: If requesting from GIL Express, you will need to choose the University of Georgia. College of Coastal Georgia will not allow checkouts of this item
ISBN: 9780313339578Publication Date: 2008-10-30
American Food by the Decades by
A fascinating survey of American food trends that highlights the key inventions, brands, restaurant chains, and individuals that shaped the American diet and palate in the 20th century. In the United States today, how and what we eat--with all of its myriad ethnic varieties and endless choices--is firmly entrenched in every part of our culture. The American diet underwent constant evolution throughout the 20th century, starting from the meat-and-potatoes fare of the early-20th century and maturing into a culture that embraced the cuisines of immigrant populations, fast-food chains, health fads, and emerging gourmet tastes. Societal changes moved women out of the kitchen and into the workforce, spawning the invention of convenience foods and time-saving kitchen appliances. American Food by the Decades is an entertaining chronological survey of food trends in the United States during the 20th century. The book is organized by decades to illustrate how changes in society directly influenced dietary and dining habits as they emerged over the last 100 years. Detailed encyclopedic entries provide fascinating glimpses into history by telling the true stories behind the foods, restaurants, grocery stores, and cooking trends of the previous century.
Note from Dr. Byrd - Very helpful for historic foods in the U.S.
Call Number: TX360.U6 A755 2011ISBN: 9780313376986Publication Date: 2011-08-23
Art, Culture, and Cuisine: Ancient and Medieval Gastronomy by
Phyllis Pray Bober examines cooking through the dual lens of archaeology and art history Bober draws on archaeology and art history to examine prehistoric eating customs in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece, and Rome; and rituals of the Middle Ages.
ISBN: 0226062538Publication Date: 1999-06-01
A Thousand Years over a Hot Stove: A History of American Women Told Through Food, Recipes, and Remembrances by
Filled with classic recipes and inspirational stories, this book should make you think twice about the food on your plate. It recounts how American women have gathered, cooked and prepared food for lovers, strangers and family through the ages.
Call Number: TX645 .S34 2003ISBN: 9780393016710Publication Date: 2003-10-01
Accounting for Taste by
Elite food in the 1800’s. Very scholarly cultural history.
French cuisine is such a staple in our understanding of fine food that we forget the accidents of history that led to its creation. Accounting for Taste brings these "accidents" to the surface, illuminating the magic of French cuisine and the mystery behind its historical development. Priscilla Parkhurst Ferguson explains how the food of France became French cuisine. This momentous culinary journey begins with Ancien Régime cookbooks and ends with twenty-first-century cooking programs. It takes us from Carême, the "inventor" of modern French cuisine in the early nineteenth century, to top chefs today, such as Daniel Boulud and Jacques Pépin. Not a history of French cuisine, Accounting for Taste focuses on the people, places, and institutions that have made this cuisine what it is today: a privileged vehicle for national identity, a model of cultural ascendancy, and a pivotal site where practice and performance intersect. With sources as various as the novels of Balzac and Proust, interviews with contemporary chefs such as David Bouley and Charlie Trotter, and the film Babette's Feast, Ferguson maps the cultural field that structures culinary affairs in France and then exports its crucial ingredients. What's more, well beyond food, the intricate connections between cuisine and country, between local practice and national identity, illuminate the concept of culture itself. To Brillat-Savarin's famous dictum--"Animals fill themselves, people eat, intelligent people alone know how to eat"--Priscilla Ferguson adds, and Accounting for Taste shows, how the truly intelligent also know why they eat the way they do. "Parkhurst Ferguson has her nose in the right place, and an infectious lust for her subject that makes this trawl through the history and cultural significance of French food--from French Revolution to Babette's Feast via Balzac's suppers and Proust's madeleines--a satisfying meal of varied courses."--Ian Kelly, Times (UK)
Call Number: TX719 .F423 2004ISBN: 9780226243238Publication Date: 2004-07-12
Cooking in Europe, 1250-1650 by
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
ISBN: 0313330964Publication Date: 2006-06-30
Cooking in Europe, 1650-1850 by
From the Baroque Era to the Victorian Era, 1650-1850, unprecedented changes took place in the food ways and dining habits of European society. This daily life aspect of history comes alive for students and food enthusiasts as they read and try out these recipes, most translated into English for the first time. There are nearly 200 recipes, organized overall by the mini-periods of the Baroque and Rococo Era, the Reign of Louis XV to the French Revolution, and the reign of Napoleon to the Victorian Era. Author Ivan Day, a renowned food historian who specializes in meticulous recreation of these amazing dishes for museum exhibitions, makes them accessible with clear explanations of techniques and unusual ingredients. Recipes include examples from France, Italy, England, Austria, Germany, Holland, Portugal, Spain, and Scotland, from the simple Salad of Pomegranate from La Varenne Careme's 1651 cookbook to the elaborate Boar's Head in Galantine of Careme's 1833 cookbook. This unique cookbook is a culinary treasure trove to complement all European History library collections. As Day shows in his narrative and recipes, the principal theme in the story of food during the two centuries is the rapid spread of French fine cooking throughout Europe and its gradual percolation down the social scale. However, despite the domination of French cuisine at higher levels, most nations managed to cling proudly to their own indigenous traditions. A lively introduction explains the dramatic shift in culinary taste led by the exuberant creativity of French cooks. Cookbooks started to emerge from the Paris printing presses after a hundred years of silence. Numerous innovations completely transformed French cuisine and swept away all remnants of lingering medieval taste. There were new efficient cooking techniques for the kitchens of powerful and wealthy. For all, there were new ingredients from New World and new cooking mediums such as the mechanical spit and roasting ranges that made cooking cleaner and less back breaking. The recipes, each with a short explanation, are organized by type of dish. Categories include salads and cold dishes; soups; meat; poultry; fish and seafood; vegetables and fungi; eggs and dairy; sauces; savory pastries; starches, pastas, and legumes; breads and cakes; sweet pastries and puddings; fruit, nuts, and flower preserves; sweets and confections; jellies and ices; and drinks. Occasional sidebars offer period menus of, for example, elaborate feasts. A glossary and an appendix listing suppliers of equipment and ingredients are added features.
ISBN: 9780313346248Publication Date: 2008-11-30
The Taste of Empire: How Britain's Quest for Food Shaped the Modern World by
A history of the British Empire told through twenty meals eaten around the world In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through twenty meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world. In The Taste of Empire, Collingham masterfully shows that only by examining the history of Great Britain's global food system, from sixteenth-century Newfoundland fisheries to our present-day eating habits, can we fully understand our capitalist economy and its role in making our modern diets.
Call Number: eBookISBN: 0465093175Publication Date: 2017-10-03
Curry: A Tale of Cooks and Conquerors by
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
Call Number: eBook & GT2853.I5 C65 2007ISBN: 9780195320015Publication Date: 2007-05-01
Cuisine and Empire: Cooking in World History by
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines--from the mastery of grain cooking some twenty thousand years ago, to the present--in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in "culinary philosophy"--beliefs about health, the economy, politics, society and the gods--prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Call Number: eBook & TX645 .L325 2013ISBN: 9780520266452Publication Date: 2013-11-21
European Food History: A Research Review by
Note from Dr. Byrd: Scholarly methodologies and interpretations
A comprehensive comparative review bringing together all current approaches - social, psychological, medical, aesthetic and economic - to the study of the history of food and diet, covering the whole of Europe from the Middle Ages to the 19th century and, often, beyond.
ISBN: 9780718513832Publication Date: 1992-06-01
Feast: A History of Grand Eating by
Note from Dr. Byrd: Has wealth of footnotes. Find appropriate chapter and copy it and notes.
Sharing a grand meal has always been a complex social event. Feasts have been used to celebrate significant occasions, to parade rank and hierarchy, and to flatter and influence people. There has always been a theatrical element to the feast as well-from the nude dancers who entertained dinner guests in ancient Greece to the restrained rigors of the Victorian dinner party. Sir Roy Strong examines this cultural phenomenon with knowledge, wit, and style-beginning with the ninth century B.C., when a Babylonian emperor discreetly invited seventy thousand guests for a ten-day celebration, and ending early in the twentieth century, by which time feasts had become somewhat more modest. Always attuned to how these celebrations mirror the societies that hold them and to the way they reflect shifts in power and class, this beautifully illustrated book offers a livelyand illuminating history of grand eating. .
ISBN: 9780151007585Publication Date: 2003-11-03
Food: The History of Taste by
This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from prehistory to the present day. The authors explore the early repertoire of sweet tastes; the distinctive contributions made by classical antiquity and China; the subtle, sophisticated, and varied group of food customs created by the Islamic civilizations of Iberia, the Arabian desert, Persia, and Byzantium; the magnificent cuisine of the Middle Ages, influenced by Rome and adapted from Islamic Spain, Africa, and the Middle East; the decisive break with highly spiced food traditions after the Renaissance and the new focus on primary ingredients and products from the New World; French cuisine's rise to dominance in Europe and America; the evolution of modern restaurant dining, modern agriculture, and technological developments; and today's tastes, which employ few rules and exhibit a glorious eclecticism. The result is the enthralling story not only of what sustains us but also of what makes us feel alive. Copub: Thames & Hudson
Call Number: TX353 .F668 2007ISBN: 9780520254763Publication Date: 2007-11-07
Food and Culture: A Readers by
Note from Dr. Byrd: Various scholarly essays by different authors, with a contemporary focus
The classic books that helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version(978-0-203-07975-1).　 The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM.
Call Number: GT2850 .F64 2008ISBN: 9780415521031Publication Date: 2012-10-29
Food in History by
Note from Dr. Byrd: A general overview of food in world history. | An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.
ISBN: 9780517884041Publication Date: 1995-05-10
Menus from History: Historic Meals and Recipes for Every Day of the Year [2 Volumes] by
A year's worth of fascinating menus from significant occasions in history around the world offer a thoroughly delightful way to learn more about noteworthy events and people, social classes, and morés. Menus from History: Historic Meals and Recipes for Every Day of the Year offers a fascinating exploration of dining history through historic menus from more than 35 countries. Ranging from discussion of a Roman banquet in A.D. 70 to a meal for former South African President Nelson Mandela in the 1990s, the menus offer students and general readers a thoroughly delightful way to learn more about events and the cultures in which they occurred. Royal feasts, soldier grub, shipboard and spaceship meals, and state dinners are just some of the occasions discussed. Arranged chronologically, each entry covers a day of the year and provides a menu from a significant meal that took place. An entry begins with the name, location, and date of the event, plus a brief explanation of its significance. Next comes the menu, followed by an analysis and, where possible, several recipes from the menu. Day-by-day essays with menus and recipes help students become a part of history 50 period illustrations and halftones complement the text A glossary of food terms and names of dishes will prove indispensable to readers and researchers Numerous sidebars offer charming details about the meals presented
Call Number: TX645 .C534 M46 2009ISBN: 9780313349300Publication Date: 2009-07-14
Near a Thousand Tables: A History of Food by
Note from Dr. Byrd: Global overview starting with prehistory. | In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.
ISBN: 9780743227407Publication Date: 2003-09-02
Tastes of Paradise: A Social History of Spices, Stimulants, and Intoxicants by
Note from Dr. Byrd: Covers the cultural impact of spices, coffee, and chocolate on Europe | From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World. Illustrations.
Call Number: GT2880 .S3613 1993ISBN: 9780679744382Publication Date: 1993-06-29
Food in Art: From Prehistory to the Renaissance by
From Giuseppe Arcimboldo's painting of the Holy Roman Emperor Rudolf II as a heap of fruits and vegetables to artists depicting lavish banquets for wealthy patrons, food and art are remarkably intertwined. In this richly illustrated book, Gillian Riley provides fresh insight into how the relationship between humans and food has been portrayed in art from ancient times to the Renaissance. Exploring a myriad of images including hunting scenes depicted in Egyptian Books of Hours and fruit in Roman wall paintings and mosaics, Riley argues that works of art present us with historical information about the preparation and preservation of food that written sources do not--for example, how meat, fish, cheese, and vegetables were dried, salted, and smoked, or how honey was used to conserve fruit. She also examines what these works reveal to us about how animals and plants were raised, cultivated, hunted, harvested, and traded throughout history. Looking at the many connections between food, myth, and religion, she surveys an array of artworks to answer questions such as whether the Golden Apples of the Hesperides were in fact apples or instead quinces or oranges. She also tries to understand whether our perception of fruit in Christian art is skewed by their symbolic meaning. With 170 color images of fine art, illuminated manuscripts, mosaics, frescoes, stained glass, and funerary monuments, Food in Art is an aesthetically pleasing and highly readable book for art buffs and foodies alike.
Call Number: eBookISBN: 9781780231976Publication Date: 2014-10-15
Religion, Food, and Eating in North America (Arts and Traditions of the Table: Perspectives on Culinary History) by
The way in which religious people eat reflects not only their understanding of food and religious practice but also their conception of society and their place within it. This anthology considers theological foodways, identity foodways, negotiated foodways, and activist foodways in the United States, Canada, and the Caribbean. Original essays explore the role of food and eating in defining theologies and belief structures, creating personal and collective identities, establishing and challenging boundaries and borders, and helping to negotiate issues of community, religion, race, and nationality. Contributors consider food practices and beliefs among Christians, Jews, Muslims, and Buddhists, as well as members of new religious movements, Afro-Caribbean religions, interfaith families, and individuals who consider food itself a religion. They traverse a range of geographic regions, from the Southern Appalachian Mountains to North America's urban centers, and span historical periods from the colonial era to the present. These essays contain a variety of methodological and theoretical perspectives, emphasizing the embeddedness of food and eating practices within specific religions and the embeddedness of religion within society and culture. The volume makes an excellent resource for scholars hoping to add greater depth to their research and for instructors seeking a thematically rich, vivid, and relevant tool for the classroom.
Call Number: eBookISBN: 0231160313Publication Date: 2014-03-11
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time by
2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
ISBN: 9781469632421Publication Date: 2017-02-01
Black Smoke: African Americans and the United States of Barbecue by
Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime certified barbecue judge--that in today's barbecue culture African Americans don't get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.
ISBN: 9781469662800Publication Date: 2021-04-27
The President's Kitchen Cabinet: The Story of the African Americans who have Fed our First Families, from the Washingtons to the Obamas by
An NAACP Image Award Finalist for Outstanding Literary Work--Non Fiction James Beard award-winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history. Daisy McAfee Bonner, for example, FDR's cook at his Warm Springs retreat, described the president's final day on earth in 1945, when he was struck down just as his lunchtime cheese souffle emerged from the oven. Sorrowfully, but with a cook's pride, she recalled, "He never ate that souffle, but it never fell until the minute he died." A treasury of information about cooking techniques and equipment, the book includes twenty recipes for which black chefs were celebrated. From Samuel Fraunces's "onions done in the Brazilian way" for George Washington to Zephyr Wright's popovers, beloved by LBJ's family, Miller highlights African Americans' contributions to our shared American foodways. Surveying the labor of enslaved people during the antebellum period and the gradual opening of employment after Emancipation, Miller highlights how food-related work slowly became professionalized and the important part African Americans played in that process. His chronicle of the daily table in the White House proclaims a fascinating new American story.
Call Number: eBookISBN: 1469647672Publication Date: 2018-05-07
The Cooking Gene: A Journey Through African American Culinary History in the Old South by Call Number: E185.89.F66 T95 2017ISBN: 9780062379290Publication Date: 2017-08-01
High on the Hog: A Culinary Journey from Africa to America by
Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora.High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery,High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris'sHigh on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit
Call Number: X715 .H29972 2011ISBN: 9781596913950Publication Date: 2011-01-11
The Potlikker Papers: A Food History of the Modern South by
A people's history of Southern food that reveals how the region came to be at the forefront of American culinary culture and how issues of race have shaped Southern cuisine over the last six decades. THE POTLIKKER PAPERS tells the story of food and politics in the South over the last half century. Beginning with the pivotal role of cooks in the Civil Rights movement, noted authority John T. Edge narrates the South's journey from racist backwater to American immigration. He traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine.
ISBN: 9781594206559Publication Date: 2017-05-16
Getting What We Need Ourselves: How Food has Shaped African American Life by
Beginning with an examination of West African food traditions during the era of the transatlantic slave trade and ending with a discussion of black vegan activism in the twenty-first century, Getting What We Need Ourselves: How Food Has Shaped African American Life tells a multi-faceted food story that goes beyond the well-known narrative of southern-derived "soul food" as the predominant form of black food expression. While this book considers the provenance and ongoing cultural resonance of emblematic foods such as greens and cornbread, it also examines the experiences of African Americans who never embraced such foods or who rejected them in search of new tastes and new symbols that were less directly tied to the past of plantation slavery. This book tells the story of generations of cooks and eaters who worked to create food habits that they variously considered sophisticated, economical, distinctly black, all-American, ethical, and healthful in the name of benefiting the black community. Significantly, it also chronicles the enduring struggle of impoverished eaters who worried far more about having enough to eat than about what particular food filled their plates. Finally, it considers the experiences of culinary laborers, whether enslaved, poorly paid domestic servants, tireless entrepreneurs, or food activists and intellectuals who used their knowledge and skills to feed and educate others, making a lasting imprint on American food culture in the process. Throughout African American history, food has both been used as a tool of empowerment and wielded as a weapon. Beginning during the era of slavery, African American food habits have often served as a powerful means of cementing the bonds of community through the creation of celebratory and affirming shared rituals. However, the system of white supremacy has frequently used food, or often the lack of it, as a means to attempt to control or subdue the black community. This study demonstrates that African American eaters who have worked to creative positive representations of black food practices have simultaneously had to confront an elaborate racist mythology about black culinary inferiority and difference. Keeping these tensions in mind, empty plates are as much a part of the history this book sets out to narrate as full ones, and positive characterizations of black foodways are consistently put into dialogue with distorted representations created by outsiders. Together these stories reveal a rich and complicated food history that defies simple stereotypes and generalizations.
ISBN: 9781442253902Publication Date: 2019-06-01
Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth-Century America by
Jennifer Jensen Wallach's nuanced history of black foodways across the twentieth century challenges traditional narratives of "soul food" as a singular style of historical African American cuisine. Wallach investigates the experiences and diverse convictions of several generations of African American activists, ranging from Booker T. Washington and W. E. B. Du Bois to Mary Church Terrell, Elijah Muhammad, and Dick Gregory. While differing widely in their approaches to diet and eating, they uniformly made the cultivation of "proper" food habits a significant dimension of their work and their conceptions of racial and national belonging. Tracing their quests for literal sustenance brings together the race, food, and intellectual histories of America. Directly linking black political activism to both material and philosophical practices around food, Wallach frames black identity as a bodily practice, something that conscientious eaters not only thought about but also did through rituals and performances of food preparation, consumption, and digestion. The process of choosing what and how to eat, Wallach argues, played a crucial role in the project of finding one's place as an individual, as an African American, and as a citizen.
Call Number: eBookISBN: 9781469645216Publication Date: 2019-01-02
To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South (Southern Foodways Alliance Studies in Culture, People, and Place Ser.) by
This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. Significant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which-among other things-required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities-cooking and dining- became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.
Call Number: eBook & GT2853.U5 C67 2015ISBN: 9780820347585Publication Date: 2015-05-15
Barbecue: A Global History by
If there is one thing the United States takes seriously (outside of sports), it's barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn't invent the cooking form, nor do Americans have a monopoly on it--from Mongolian lamb to Fijian pig and Chinese char siu, barbecue's endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define what it actually is. Traveling to New Zealand for the Maori's hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza, and Spain for a taste of bull roast, Barbecue looks at the incredible variety of the food around the world. Deutsch and Elias also discuss barbecue's status as a masculine activity, the evolution of cooking techniques and barbecuing equipment technology, and the growth of competitive barbecuing in the United States. Rounding out the book are mouthwatering recipes, including an 1877 Minneapolis recipe for a whole roast sheep, a 1942 pork spare ribs recipe from the Ozarks, and instructions for tandoori lamb chops and Chinese roast duck. A celebration of all things smoky, meaty, and delicious, Barbecue makes the perfect gift for backyard grillers and professional roasters.
Call Number: eBookISBN: 9781780232591Publication Date: 2014-04-15
Chow Chop Suey: Food and the Chinese American Journey by
A food history that illuminates a community's struggle for survival.
Call Number: eBookISBN: 9780231541299Publication Date: 2016-11-29
The Seven Culinary Wonders of the World: A History of Honey, Salt, Chile, Pork, Rice, Cacao, and Tomato by
A culinary history of the seven food staples that have shaped human history, including 63 original recipes The Seven Culinary Wonders of the World is a global culinary history told through the stories of seven essential ingredients found in cuisines all over the world: honey, salt, chile, pork, rice, cacao, and tomato. Each of these foundational ingredients has played a long and valuable role in human foodways and culture, and each has its own fascinating history. This engagingly illustrated book traces the journeys of these foodstuffs as they were transported from their regions of origin to faraway cultures and countries, there to take up starring roles in new cuisines. The Seven Culinary Wonders of the World explores each food in depth, beautifully illustrated by specially commissioned artworks, and views them through a number of prisms--social, cultural, historical, and botanical--to offer readers fresh, informative insights into seemingly everyday foods that reveal themselves as wondrous. The rich and diverse cultural stories of these seven ingredients are also told, from the magical and aphrodisiac powers associated with cacao in Mesoamerican culture to the introduction of tomatoes to Europe by the Spanish conquistadors in the sixteenth century and the earliest cultivation of rice in China's Pearl Valley. Readers can take the seven ingredients into their own kitchens via 63 original recipes for dishes both traditional and innovative.
ISBN: 9781588346421Publication Date: 2018-10-16
Sweetness and Power: The Place of Sugar in Modern History by
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. "Like sugar, Mintz is persuasive, and his detailed history is a real treat." -San Francisco Chronicle
ISBN: 9780140092332Publication Date: 1986-08-05
Sugar: The World Corrupted: From Slavery to Obesity by
The modern successor to Sweetness and Power, James Walvin's Sugar is a rich and engaging work on a topic that continues to change our world. How did a simple commodity, once the prized monopoly of kings and princes, become an essential ingredient in the lives of millions, before mutating yet again into the cause of a global health epidemic? Prior to 1600, sugar was a costly luxury, the domain of the rich. But with the rise of the sugar colonies in the New World over the following century, sugar became cheap, ubiquitous and an everyday necessity. Less than fifty years ago, few people suggested that sugar posed a global health problem. And yet today, sugar is regularly denounced as a dangerous addiction, on a par with tobacco. While sugar consumption remains higher than ever--in some countries as high as 100lbs per head per year--some advertisements even proudly proclaim that their product contains no sugar. How did sugar grow from prize to pariah? SUGAR reveals the history of our collective sweet tooth, beginning with the sugar grown by enslaved people who had been shipped vast distances to undertake the grueling labor on plantations. The combination of sugar and slavery would transform the tastes of the Western world. Masterfully insightful and probing, Walvin reveals the relationship between society and sweetness over the past two centuries--and how it explains our conflicted relationship with sugar today.
Call Number: TX560.S9 W35 2018ISBN: 9781681776774Publication Date: 2018-04-03
Coffee: A Dark History by
Presents a history of coffee, describing its origins in fifteenth-century East Africa, its rise as an imperial consumer product, and the current economic plight of today's coffee-producing countries.
ISBN: 9780393060713Publication Date: 2005-06-01
A Social History of Tea: Tea's Influence on Commerce, Culture & Community by
British writer and tea historian Jane Pettigrew has joined forces again with American tea writer Bruce Richardson to chronicle the fascinating story of tea's influence on British and American culture, commerce and community spanning nearly four centuries. These two leading tea professionals have seen first-hand the current tea renaissance sweeping modern culture and have written over two dozen books on the subject of tea, including The New Tea Companion. No beverage has shaped Western civilization more than the ancient elixir - tea. Follow tea's amazing journey from Canton to London, Boston and beyond as these two leaders of today's tea renaissance weave a fascinating story detailing how the leaves of a simple Asian plant shaped the culture and politics of both the United Kingdom and the United States. CHAPTER HIGHLIGHTS THE SEVENTEENTH CENTURY: First Tea in England * East India Company * America's Thirst for Tea * Tea Jars & Caddies THE EIGHTEENTH CENTURY: Teas for Sale * Tea Smuggling * Tea Etiquette * Liberty Tea * Boston Tea Party THE NINETEENTH CENTURY: An Empire Built on Tea * Jane Austen's Tea Things * Afternoon Tea * Glasgow Tea Movement * Tea & Suffrage THE TWENTIETH CENTURY: Teabags * The Tea Room Movement * Wartime Tea * Rise of American Tea Brands * Tea Dances * Specialty Tea THE TWENTY-FIRST CENTURY The American Teasmith * Tea & Health * The Starbucks Effect * Culinary Tea
ISBN: 9780983610625Publication Date: 2015-01-05
Maize for the Gods: Unearthing the 9,000-Year History of Corn by
Maize is the world's most productive food and industrial crop, grown in more than 160 countries and on every continent except Antarctica. If by some catastrophe maize were to disappear from our food supply chain, vast numbers of people would starve and global economies would rapidly collapse. How did we come to be so dependent on this one plant? Maize for the Gods brings together new research by archaeologists, archaeobotanists, plant geneticists, and a host of other specialists to explore the complex ways that this single plant and the peoples who domesticated it came to be inextricably entangled with one another over the past nine millennia. Tracing maize from its first appearance and domestication in ancient campsites and settlements in Mexico to its intercontinental journey through most of North and South America, this history also tells the story of the artistic creativity, technological prowess, and social, political, and economic resilience of America's first peoples.
Call Number: eBookISBN: 0520961692Publication Date: 2015-08-28
Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica by
The significance of food and feasting to Pre-Columbian Mesoamerican cultures has been extensively studied by archaeologists, anthropologists and art historians. Foodways studies have been critical to our understanding of early agriculture, political economies, and the domestication and management of plants and animals. Scholars from diverse fields have explored the symbolic complexity of food and its preparation, as well as the social importance of feasting in contemporary and historical societies. This book unites these disciplinary perspectives -- from the social and biological sciences to art history and epigraphy -- creating a work comprehensive in scope, which reveals our increasing understanding of the various roles of foods and cuisines in Mesoamerican cultures. The volume is organized thematically into three sections. Part 1 gives an overview of food and feasting practices as well as ancient economies in Mesoamerica. Part 2 details ethnographic, epigraphic and isotopic evidence of these practices. Finally, Part 3 presents the metaphoric value of food in Mesoamerican symbolism, ritual, and mythology. The resulting volume provides a thorough, interdisciplinary resource for understanding, food, feasting, and cultural practices in Mesoamerica.
ISBN: 9781441904706Publication Date: 2009-12-08
Sacred Consumption: Food and Ritual in Aztec Art and Culture by
Making a foundational contribution to Mesoamerican studies, this book explores Aztec painted manuscripts and sculptures, as well as indigenous and colonial Spanish texts, to offer the first integrated study of food and ritual in Aztec art. Aztec painted manuscripts and sculptural works, as well as indigenous and Spanish sixteenth-century texts, were filled with images of foodstuffs and food processing and consumption. Both gods and humans were depicted feasting, and food and eating clearly played a pervasive, integral role in Aztec rituals. Basic foods were transformed into sacred elements within particular rituals, while food in turn gave meaning to the ritual performance. This pioneering book offers the first integrated study of food and ritual in Aztec art. Elizabeth Morán asserts that while feasting and consumption are often seen as a secondary aspect of ritual performance, a close examination of images of food rites in Aztec ceremonies demonstrates that the presence--or, in some cases, the absence--of food in the rituals gave them significance. She traces the ritual use of food from the beginning of Aztec mythic history through contact with Europeans, demonstrating how food and ritual activity, the everyday and the sacred, blended in ceremonies that ranged from observances of births, marriages, and deaths to sacrificial offerings of human hearts and blood to feed the gods and maintain the cosmic order. Morán also briefly considers continuities in the use of pre-Hispanic foods in the daily life and ritual practices of contemporary Mexico. Bringing together two domains that have previously been studied in isolation, Sacred Consumption promises to be a foundational work in Mesoamerican studies.
Call Number: eBookISBN: 1477310592Publication Date: 2016-12-06
Enchiladas: Aztec to Tex-Mex by
Enchiladas: Aztec to Tex-Mex is an in-depth exploration of one of Mexico's most historic and popular foods. Illustrated with sumptuous photography, the book showcases more than sixty traditional and contemporary recipes for enchiladas, as well as recipes for the salsas, salads, and sides that accompany them. The enchilada is more than an everyday Mexican food. It is the history of a people--rolled, folded, and flat--that embodies thousands of years of Mexican life. The evolving ingredients in enchiladas from pre-Columbian to modern times reveal the internal and external forces that have shaped the cuisine and culture of a nation. In this definitive cookbook, you'll explore every aspect of this iconic food, as well as gain insights into many popular Mexican ingredients, including herbs, spices, cheeses, and chiles. You'll learn the basic techniques for making many staples of the Mexicancocina, such as homemade tortillas, queso fresco, crema Mexicana, and chorizo. WithEnchiladas: Aztec to Tex-Mex, you can prepare enchiladas in the traditional Mexican way--with loving hands. With this book, you'll learn to Make corn tortillas from scratch, including colorful flavor-infused versions Fire roast fresh chiles and prepare dried chiles for enchilada sauces and moles Dry roast tomatoes, onions, garlic, and chiles using a traditional comal (griddle) Make your own homemade queso fresco, crema Mexicana, and chorizo Prepare tender pot beans and savory refried beans Cook perfect Mexican rice--six ways Prepare chicken, pork, beef, seafood, and vegetables for fillings Enchiladas: Aztec to Tex-Mex is also packed with information about many other key ingredients of Mexican cuisine, including avocados, tomatoes, tomatillos, and nopales (cactus). A section on Mexican cheeses describes their flavors, textures, melting properties, and possible substitutes. Fresh and dried chiles used in enchilada cookery are presented, along with a description of their flavor profiles, heat levels, and specific uses. Experience the history of Mexico through its most delicious ambassador, the enchilada!
ISBN: 9781595347510Publication Date: 2015-10-20
Reconstructing Ancient Maya Diet by Call Number: eBookISBN: 9780874806021Publication Date: 1999-10-30
America's First Cuisines by
After long weeks of boring, perhaps spoiled sea rations, one of the first things Spaniards sought in the New World was undoubtedly fresh food. Probably they found the local cuisine strange at first, but soon they were sending American plants and animals around the world, eventually enriching the cuisine of many cultures. Drawing on original accounts by Europeans and native Americans, this pioneering work offers the first detailed description of the cuisines of the Aztecs, the Maya, and the Inca. Sophie Coe begins with the basic foodstuffs, including maize, potatoes, beans, peanuts, squash, avocados, tomatoes, chocolate, and chiles, and explores their early history and domestication. She then describes how these foods were prepared, served, and preserved, giving many insights into the cultural and ritual practices that surrounded eating in these cultures. Coe also points out the similarities and differences among the three cuisines and compares them to Spanish cooking of the period, which, as she usefully reminds us, would seem as foreign to our tastes as the American foods seemed to theirs. Written in easily digested prose, America's First Cuisines will appeal to food enthusiasts as well as scholars.
Call Number: F1219.76.F67 C64 2005ISBN: 9780292711594Publication Date: 1994-03-01
Chilies to Chocolate: Food the Americas Gave the World by
Columbus stumbled upon the New World while seeking the riches of the orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans were cultivated by indigenous peoples of the Americas, with other foods like chilies and chocolate on hand to make diets all the more interesting (even when used in combination, as aficionados of molé will attest). Chilies to Chocolate traces the biological and cultural history of some New World crops that have worldwide economic importance. Drawing on disciplines as diverse as anthropology, ethnobotany, and agronomy, it focuses on the domestication and use of these plants by native peoples and their dispersion into the fields and kitchens of the Old World: tomatoes to Italy, chili peppers throughout Asia, cacao wherever a sweet tooth craves chocolate. Indeed, potatoes and maize now rank with wheat and rice as the world's principal crops. "The sweetness of corn on the cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process.
Call Number: SB176.A48 C45 1992ISBN: 9780816513246Publication Date: 1992-07-01
Planet Taco: A Global History of Mexican Food by
Planet Taco asks the question, "what is authentic Mexican food?" The burritos and taco shells that many people think of as Mexican were actually created in the United States, and Americanized foods have recently been carried around the world in tin cans and tourist restaurants. But thecontemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning - the Spanish conquest - when European and Native American influences blended to forge themestizo or mixed culture of Mexico.The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, wereconsidered strictly declasse. Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles.When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "NewSouthwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods.Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.
Call Number: eBook & TX716.M4 P543 2012ISBN: 9780199740062Publication Date: 2012-10-01
Que Vivan los Tamales!: Food and the Making of Mexican Identity by
Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity.
ISBN: 9780826318725Publication Date: 1998-01-01
Kashrut and Jewish Food Ethics (Jewish Thought, Jewish History: New Studies) by
Since the turn of the millennium, rapid advances in technology, globalized markets, and atomized politics instigated in the American and Israeli Jewish communities questions about the morals of food consumption. Contemporary issues such as workers' rights, animal welfare, environmental protection, among others, intersect with basic Jewish food ethics: while Jewish communities respect ancient laws, they also appreciate the importance of progress and look forward to a more repaired world. In these pages, readers will have the unique opportunity to delve into the minds of the brightest Modern Orthodox thinkers of the current generation. The contributions contained in Kashrut & Jewish Food Ethics by members of the progressive Orthodox Jewish association Torat Chayim are rich in detail and offer new paradigms for the practical observance of kashrut that have swirled in the ether for generations.
Call Number: eBookISBN: 1618119036Publication Date: 2019-03-18
From Lokshen to Lo Mein: The Jewish Love Affair with Chinese Food by
Some classic Jewish foods are analogous to Chinese versions-hence the title, From Lokshen to Lo Mein. Lokshen are Jewish noodles used in many recipes, an analog to Lo Mein noodles used in Chinese cooking. Along with Don Siegel's favorite Chinese kosher recipes, the author includes some comments on the connection of Jews and Chinese culture, where to get kosher Chinese ingredients, a few jokes about Jews and Chinese food, a short section on what 'kosher' means for those unfamiliar with Jewish dietary laws, and digressions on Chinese cooking techniques and products.
Have fun cooking authentic Chinese dishes while reading interesting topics: The Evolution of Chinese Cooking, The Jewish Experience in China, The American-Jewish Chinese Connection, The Chinese Kitchen Cabinet, The Drop Dead Tip for Making a Chinese Dinner.
ISBN: 9789652293572Publication Date: 2005
The Book of Jewish Food: An Odyssey from Samarkand to New York by
A monumental work--the story of the Jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.
ISBN: 9780394532585Publication Date: 1996-11-26
Bountiful Empire: A History of Ottoman Cuisine by
The Ottoman Empire was one of the largest and longest-lasting empires in history--and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire's citizens from sultans to soldiers. Food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political, and military spheres. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire's foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. Drawing on everything from archival documents to poetry and featuring more than one hundred delectable illustrations, this meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades have been too narrowly viewed through orientalist spectacles.
Call Number: eBook & TX725.T8 I856 2018ISBN: 9781780239040Publication Date: 2018-06-15
Food Culture in Japan by
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative. Japan's unique attitude toward food extends from the religious to the seasonal. This book offers a contextual framework for the Japanese food culture and relates Japan's history and geography to food. An exhaustive description of ingredients, beverages, sweets, and food sources is a boon to anyone exploring Japanese cuisine in the kitchen. The Japanese style of cooking, typical meals, holiday fare, and rituals--so different from Americans'--are engagingly presented and accessible to a wide audience. A timeline, glossary, resource guide, and illustrations make this a one-stop reference for Japanese food culture.
Call Number: TX724.5.J3 A88 2003ISBN: 9780313324383Publication Date: 2003-12-30
Food Culture in China by
The cuisine of China is widely considered to be one of the best because it meets the requirements of geographic variety, inclusion of all types of foods, and a long-established and well-developed culinary tradition. The Chinese culture can be labeled a food culture for the interest and honor given to food and its rituals. Food Culture in China is loaded with information on the cuisine's prominent role in Chinese culture. Students and other readers will learn about Chinese food history through the dynasties and Silk Road migrations up until today, ingredients, cooking implements and techniques, regional differences, table etiquette, cultural emphasis on food, specialty dishes for celebrations, and the role of diet and traditional Chinese medicine, among other topics. Each chapter contains a number of recipes for a meal based on the specific topic. Americans typically are familiar with a narrow range of Americanized Chinese restaurants. This one-stop resource helps readers to see this ever-popular ethnic cuisine in a broader context. It is the most in-depth reference of its kind on the market. A timeline, glossary, tables, and illustrations complement the narrative.
Call Number: TX724.5.C5 N45 2004ISBN: 9780313325816Publication Date: 2004-08-30
Food Culture in Mexico by
Since ancient times, the most important foods in the Mexican diet have been corn, beans, squash, tomatillos, and chile peppers. The role of these ingredients in Mexican food culture through the centuries is the basis of this volume. In addition, students and general readers will discover the panorama of food traditions in the context of European contact in the sixteenth century--when the Spaniards introduced new foodstuffs, adding variety to the diet--and the profound changes that have occurred in Mexican food culture since the 1950s. Recent improvements in technology, communications, and transportation, changing women's roles, and migration from country to city and to and from the United States have had a much greater impact. Their basic, traditional diet served the Mexican people well, providing them with wholesome nutrition and sufficient energy to live, work, and reproduce, as well as to maintain good health. Chapter 1 traces the origins of the Mexican diet and overviews food history from pre-Hispanic times to recent developments. The principal foods of Mexican cuisine and their origins are explained in the second chapter. Mexican women have always been responsible for everyday cooking, including the intensive preparation of grinding corn, peppers, and spices by hand, and a chapter is devoted to this work and a discussion of how traditional ways are supplemented today with modern conveniences and kitchen aids such as blenders and food processors. Surveys of class and regional differences in typical meals and cuisines present insight into the daily lives of a wide variety of Mexicans. The Mexican way of life is also illuminated in chapters on eating out, whether at the omnipresent street stalls or at fondas, and special occasions, including the main fiestas and rites of passage. A final chapter on diet and health discusses current health concerns, particularly malnutrition, anemia, diabetes, and obesity.
ISBN: 9780313324314Publication Date: 2005-01-30
Food Culture in Sub-Saharan Africa by
East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.
ISBN: 9780313324888Publication Date: 2005-06-30
Food Culture in the near East, Middle East, and North Africa by
The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters. This thorough overview provides huge insight into the lives of everyday people in the regions through their food culture. One chapter describes the major foodstuffs and how they are used. Another discusses gender roles and cooking, the use of cookbooks, and details the typical kitchen and its contents, from appliances to utensils. A chapter on typical meals shows the daily rituals of the various peoples. The Eating Out chapter provides a fascinating look at the workings and décor of small, traditional restaurants, the popularity of picnics, and more. Next, food in the context of religious holidays and life-cycle celebrations is discussed. Finally, traditional folk and modern beliefs about diet and health round out the coverage.
ISBN: 9780313329562Publication Date: 2004-12-30
Food Culture in India
The extreme diversity of Indian food culture--including the dizzying array of ingredients and dishes--is made manageable in this groundbreaking reference. India has no national dish or cuisine; however, certain ingredients, dishes, and cooking styles are typical of much of the subcontinent's foodways. There are also common ways of thinking about food. The balanced coverage found herein covers many states ignored by previous food writers. Students will find much of cultural interest here to complement country studies and foodies will discover fresh perspectives. From prehistoric times there has been considerable mixing of cultures and cuisines within India. Today, the endless variations in cuisine reflect religious, community, regional, and economic differences and histories. Sen, a noted author on Indian cuisine, consummately encapsulates the foodways in historical context, including the influence of the British period (the Raj). Among the topics covered are the restrictions of various religions and castes and the northern wheat-based vs. the southern rice-based cuisine, with an extensive review of each regional cuisine with typical meals. She characterizes the only-recent restaurant culture, with mention of Indian fare offered abroad. In addition, the Indian sweet tooth so apparent in the dishes made for many festivals and celebrations is highlighted. The roles of diet and health are also explained, with an emphasis on Ayruveda, which is gaining support in Western countries. A plethora of recipes for different regions and occasions complements the text.
ISBN: 9780313324871Publication Date: 2004-07-30
IMPORTANT! A useful series is from ABC CLIO /Greenwood Press entitled Food Culture Around the World. Individual titles include: Food Culture in Japan; Food Culture in China; Food Culture in Mexico; Food Culture in sub-Sahara Africa; Food Culture in the Middle East; Food Culture in India, etc. Most regions and several individual countries are included. You will need to use interlibrary loan to obtain some of these books. They contain historical information, culinary information, and recipes, though in many cases the recipes are modern. Some recipes show historical heritage.
MANY HISTORIC COOKBOOKS ARE AVAILABLE ON THE INTERNET THROUGH INTERNET ARCHIVE OR PROJECT GUTENBURG.
Note: these books often have more than one time period and civilization
Ancestral Appetites: Food in Prehistory by
This book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.
Call Number: eBook & GN799.F6 G74 2011ISBN: 9780521898423Publication Date: 2011-03-14
The Archaeology of Food: Identity, Politics, and Ideology in the Prehistoric and Historic Past by
The Archaeology of Food explains how archaeologists reconstruct what people ate, and how such reconstructions reveal ancient political struggles, religious practices, ethnic identities, gender norms, and more. Balancing deep research with accessible writing, Katheryn Twiss familiarizes readers with archaeological data, methods, and intellectual approaches as they explore topics ranging from urban commerce to military provisioning to ritual feasting. Along the way, Twiss examines a range of primary evidence, including Roman bars, Aztec statues, Philistine pig remains, Nubian cooking pots, Mississippian squash seeds, and the bones of a medieval king. Her book introduces both archaeologists and non-archaeologists to the study of prehistoric and historic foodways, and illuminates how those foodways shaped and were shaped by past cultures.
ISBN: 9781108474290Publication Date: 2019-11-14
The Origins of Cooking: Palaeolithic and Neolithic by
An in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià's elBullifoundation Using Ferran Adrià's unique 'Sapiens' methodology, this extraordinary book examines in comprehensive detail the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every serious cook's library. The Origins of Cooking is the perfect addition to Phaidon's Ferran Adrià library alongside A Day at elBulli, The Family Meal, Coffee Sapiens, and What is Cooking.
ISBN: 9781838661625Publication Date: 2021-02-24
Prehistoric Cooking by
If you imagine that our ancient forbears ate weak gruel, some meat, and bread so hard that it was practically inedible, Jacqui Wood's study and recreation of ancient cooking methods and recipes will be a revelation. Based on experimental archaeology at the author's world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation. A general overview of the lifestyle of our prehistoric ancestors is followed by detailed sections (plus cookbook-style recipes) on: bread; dairy foods; meat, fish and vegetable stews; cooking with hot stones; clay-baked food; salt and the seashore menu; peas, beans and lentils; herbs and spices; vegetables; yeast, wine, beer and teas; sweets and puddings. At the end of the book you will realise that a barbecue in the summer need not be sausages on a gas cooker; it could be fish wrapped in grasses and clay, baked in a fire pit at the end of the garden, followed by sweet fruit, seaweed jelly and washed down by Neolithic wine.
ISBN: 9780752419435Publication Date: 2001-10-01
Catching Fire: How Cooking Made us Human by
Ever since Darwin andThe Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But inCatching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. When our ancestors adapted to using fire, humanity began. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to huntand to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor. Tracing the contemporary implications of our ancestors' diets,Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution,Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins--or in our modern eating habits.
Call Number: eBook & GN799.F6 W73 2009ISBN: 9780465013623Publication Date: 2009-05-26
The Archaeology and Politics of Food and Feasting in Early States and Empires by
This volume examines the commensal politics of early states and empires and offers a comparative perspective on how food and feasting have figured in the political calculus of archaic states in both the Old and New Worlds. It provides a cross-cultural and comparative analysis for scholars and graduate students concerned with the archaeology of complex societies, the anthropology of food and feasting, ancient statecraft, archaeological approaches to micro-political processes, and the social interpretation of prehistoric pottery.
ISBN: 9780306482465Publication Date: 2007-05-28
Cooking in Ancient Civilizations by
Note from Dr. Byrd: Covers Mesopotamia, Egypt, Greece, and Rome | This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks--is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks--is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon, and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared. Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes.
Call Number: TX353 .K38 2006ISBN: 9780313332043Publication Date: 2006-08-30
The Oldest Cuisine in the World: Cooking in Mesopotamia by
In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millennia BCE, as the Mesopotamians recorded them. Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history's most fascinating societies. Links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottéro's guide an entertaining and mesmerizing read.
Call Number: TX725.I72 B68 2004ISBN: 9780226067346Publication Date: 2011-04-30
Courtesans and Fishcakes by
Note: Older 1998 edition also available to have sent to Odum Library | As any reader of the Symposium knows, the ancient Greek philosopher Socrates conversed over lavish banquets, kept watch on who was eating too much fish, and imbibed liberally without ever getting drunk. In other words, James Davidson writes, he reflected the culture of ancient Greece in which he lived, a culture of passions and pleasures, of food, drink, and sex before--and in concert with--politics and principles. Athenians, the richest and most powerful of the Greeks, were as skilled at consuming as their playwrights were at devising tragedies. Weaving together Greek texts, critical theory, and witty anecdotes, this compelling and accessible study teaches the reader a great deal, not only about the banquets and temptations of ancient Athens, but also about how to read Greek comedy and history.
ISBN: 9780226137438Publication Date: 2011-06-30
The Classical Cookbook by
The daily life of classical Greece and Rome, although separated from us by 2000 years, can be recreated in almost photographic detail. The Classical Cookbook is the first book of its kind, exploring the daily culture of the Mediterranean through the center of its social life--food and drink. Combining narrative texts and recipes, authors Dalby and Grainger draw on a mass of fascinating resources to describe household life for different social groups and occasions. Each chapter provides a historical outline, with translations of the original recipes followed by versions for the modern cook. The book is illustrated throughout with delightful scenes of food, hunters, and revelers from wall paintings, mosaics, and Greek vases. And the array of delicacies, from Sweet Wine Scones to Chicken Stuffed with Olives to Honey Nut Cake, is sure to tempt any connoisseur.
Call Number: TX723.5.G8 D24 1996ISBN: 9780892363940Publication Date: 1996-09-05
The Roman Cookery Book: A Critical Translation of the Art of Cooking, for Use in the Study and the Kitchen by
Note from Dr. Byrd: Translation of a cookery book from the time of Tiberius. Some recipes with modern adaptations noted in margins.
ISBN: 9781614272397Publication Date: 2012-01-01
Food and Cooking in 17th Century Britain (Food and Cooking in Britain) by
Note from Dr. Byrd: A series of seven booklets giving short accounts of cookery during various periods. Maggie Black's 'Food & Cooking in Medieval Britain' and Peter Brear's 'Food & Cooking in 16th Century Britain' are the most useful, although the Prehistoric, Roman and seventeenth-century booklets are also interesting.
ISBN: 1850745374Publication Date: 1996-01-01- Cooking and Recipes from Rome to the Renaissance by
Note from Dr. Byrd: Good general history of cooking, numerous recipes (which look fine), including some from Italian manuscripts, but unfortunately without the originals for comparison.
ISBN: 9780713904895Publication Date: 1975-04-30
- Cooking and Eating: A Pictorial History with Recipes by
Note from Dr. Byrd: Roman to nineteenth century food including period Oriental and Arabic dishes.
ISBN: 0246108290Publication Date: 1975
- Wild Blackberry Cobbler and Other Old-Fashioned Recipes by
Note from Dr. Byrd: Roman to nineteenth-century food including period Oriental and Arabic dishes. (This is simply the recipes out of Cooking and Eating by the same author.) |
Gathers traditional recipes from classical Greece and Rome, ancient China, Persia, India, fourteenth-century England, and eighteenth-century Australia and America
ISBN: 0881620645Publication Date: 1984-12-01
- The Roman Cookery Book by
Publisher - London, Toronto, Harrap 1958| Note from Dr. Byrd: Many different versions of the cookery book of Apicius exist.
ISBN: 9780245522680Publication Date: 1958
Siren Feasts: A History of Food and Gastronomy in Greece by
Cheese, wine, honey and olive oil - four of Greece's best known contributions to culinary culture - were already well known four thousand years ago. Remains of honeycombs and of cheeses have been found under the volcanic ash of the Santorini eruption of 1627 BC. Over the millennia, Greek food diversified and absorbed neighbouring traditions, yet retained its own distinctive character. In Siren Feasts, Andrew Dalby provides the first serious social history of Greek food. He begins with the tunny fishers of the neolithic age, and traces the story through the repertoire of classical Greece, the reputations of Lydia for luxury and of Sicily and South Italy for sybaritism, to the Imperial synthesis of varying traditions, with a look forward to the Byzantine cuisine and the development of the modern Greek menu. The apples of the Hesperides turn out to be lemons, and great favour attaches to Byzantine biscuits. Fully documented and comprehensively illustrated, scholarly yet immensely readable, Siren Feasts demonstrates the social construction placed upon different types of food at different periods (was fish a luxury item in classical Athens, though disdained by Homeric heroes?). It places diet in an economic and agricultural context; and it provides a history of mentalities in relation to a subject which no human being can ignore.
Call Number: TX641 .D34 1997ISBN: 9780415156578Publication Date: 1997-01-29
The Food and Feasts of Jesus: Inside the World of First-Century Fare, with Menus and Recipes by
The New Testament is filled with stories of Jesus eating with people--from extravagant wedding banquets to simple meals of loaves and fishes. The Food and Feasts of Jesus offers a new perspective on life in biblical times by taking readers inside these meals. Food production and distribution impacted all aspects of ancient life, including the teachings of Jesus. From elaborate holiday feasts to a simple farmer's lunch, the book explores the significance of various meals, discusses key ingredients, places food within the socioeconomic conditions of the time, and offers accessible recipes for readers to make their own tastes of the first century. Ideal for individual reading or group study, this book opens a window into the tumultuous world of the first century and invites readers to smell, touch, and taste the era's food.
Call Number: eBook & BS680.F6 N44 2012ISBN: 9781442212923Publication Date: 2012-07-01
- Pleyn Delit Medieval Cookery for Modern Cooks by
Note from Dr. Byrd: Excellent book on 14/15th-century cooking. Details 127 period recipes adapted for the modern kitchen along with lots of hints and alternatives.
Call Number: TX652 .H53 1979ISBN: 0802022529Publication Date: 1984-11-01
- An Ordinance of Pottage: An Edition of the Fifteenth Century Culinary Recipes in Yale University's Ms Beinecke 163 with a commentary on the recipes and adapted versions for the modern kitchen by
Note from Dr. Byrd: The first section of the book gives the 189 dishes from the manuscript and the second a selection of the more practical recipes with copious notes on how to understand and adapt the original text. |
Call Number: TX705 .O75 1988ISBN: 9780907325383Publication Date: 1988
Food in Medieval Times by
Note from Dr. Byrd: . Thorough look at European medieval food. | Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat--the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Call Number: TX641 .A33 2004ISBN: 9780313361760Publication Date: 2004-10-30
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes by
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates--these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Pur#65533;e with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Call Number: TX725.A65 Z3613 2009ISBN: 9780520261747Publication Date: 2009-09-14- In a Caliph's Kitchen by
Publisher info: Riad El-Rayyes Books, London | Note from Dr. Byrd: An interesting description of Arabic cooking in the middle ages, translations of ninth to thirteenth century recipes from a variety of sources along with a modern adaptation of each dish.
ISBN: 9781869844608Publication Date: 1989
The Medieval Cookbook by
Note from Dr. Byrd: Well-illustrated and researched selection of fourteenth and fifteenth-century recipes.| This cookbook offers a selection of recipes drawn from medieval manuscripts which have been adapted for the modern cook. Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines.
ISBN: 9780500015483Publication Date: 1992-09-17- Medieval Cooking Today by
Publisher: Kylin Press | Note from Dr. Byrd: Fourteenth and fifteenth century recipes with clear modern adaptation.
ISBN: 9780907128144Publication Date: 1983
- Seven Hundred Years of English Cooking by
Note from Dr. Byrd: About half the book is relevant to our period and contains some very tasty recipes.—May be relevant to several groups.
ISBN: 9780907407492Publication Date: 1983
Food of the Bards, 1350-1650: Verses and Food from the Welsh Mediaeval Feasts of the Poets of the Noblemen by
Note from Dr. Byrd: Welsh medieval poetry linked to period food along with recipes from various sources.
ISBN: 9780950725437Publication Date: 1982-03-01
The Medieval Kitchen: A Social History with Recipes by
We don't usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. nbsp; Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.
ISBN: 9781861899088Publication Date: 2012-09-15
The Good Wife's Guide (le Ménagier de Paris): A Medieval Household Book by
In the closing years of the fourteenth century, an anonymous French writer compiled a book addressed to a fifteen-year-old bride, narrated in the voice of her husband, a wealthy, aging Parisian. The book was designed to teach this young wife the moral attributes, duties, and conduct befitting a woman of her station in society, in the almost certain event of her widowhood and subsequent remarriage. The work also provides a rich assembly of practical materials for the wife's use and for her household, including treatises on gardening and shopping, tips on choosing servants, directions on the medical care of horses and the training of hawks, plus menus for elaborate feasts, and more than 380 recipes. The Good Wife's Guide is the first complete modern English translation of this important medieval text also known as Le Ménagier de Paris (the Parisian household book), a work long recognized for its unique insights into the domestic life of the bourgeoisie during the later Middle Ages. The Good Wife's Guide, expertly rendered into modern English by Gina L. Greco and Christine M. Rose, is accompanied by an informative critical introduction setting the work in its proper medieval context as a conduct manual. This edition presents the book in its entirety, as it must have existed for its earliest readers. The Guide is now a treasure for the classroom, appealing to anyone studying medieval literature or history or considering the complex lives of medieval women. It illuminates the milieu and composition process of medieval authors and will in turn fascinate cooking or horticulture enthusiasts. The work illustrates how a (perhaps fictional) Parisian householder of the late fourteenth century might well have trained his wife so that her behavior could reflect honorably on him and enhance his reputation.
ISBN: 0801474744Publication Date: 2009-02-15
The Art of Cookery in the Middle Ages by
The medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
Call Number: TX645 .S39 1995ISBN: 9780851154305Publication Date: 1995-08-24
Viennese delights : remarks on the history of food and sociability in eighteenth-century Central Europe by
Publisher info: Florence: European University Institute | This paper aims to connect Franco-Italian and Anglo-American historiographies on the history of food thanks to a focus on sociability in a cross-cultural context. As an original case-study, eighteenthcentury Vienna allows us to develop an ecological approach to food, diet and food supply, contrasting interactions between the social actors and their intellectual, natural, economic, social and cultural environments. The history of food is an intellectual history and a history of science of the German Enlightenment, since studying cookbooks fits in with the history of books and statistics. The history of Viennese food also highlights the vibrant urban economy of supply as a key-element to understand the gentrification of the city and the reconfiguration of its markets as places of sociability. Contrary to both the London and Parisian models, the presence in Vienna of numerous foreigners also contributed to the emergence of taverns and coffeehouses as selective and private social places allowing moral transgression and the strengthening of social bonds within the different groups of newcomers, making up the new social elite of the city. Finally, the Viennese history of food is also a history of power; the circulation of food between social actors provides historians with a better understanding of the nature of social bonding and the different possible ways to strengthen, maintain, adjust or contest it.
Publication Date: 2014
Tudor Cookery: Recipes & History by
Note from Dr. Byrd: Recipes and information on Life at Hampton court | Contains over 50 recipes from the 16th century, all of which can be reproduced in the modern kitchen. The book also describes the historical background and has information on food, cooking equipment, the serving of meals and the development of taste and etiquette.
ISBN: 9781850748687Publication Date: 2003-11-01- To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking by
Note from Dr. Byrd: Adaptations of recipes from the time of Richard II. The author has a tendency to 'modernize' dishes but at least gives you an original recipe to check against
ISBN: 9780870991332Publication Date: 1975-09-01
- To the Queen's Taste: Elizabethan Feasts and Recipes Adapted for Modern Cooking by
Published by John Murray | Note from Dr. Byrd: Adaptations of recipes from the time of Elizabeth I. The author has a tendency to 'modernize' dishes but at least gives you an original recipe to check against. | Elizabethian Feasts - recipes from the Good Housewives Handmaid, The English Hous-Wife, The Accomplished Ladies Delight, Epulario, The Italian Banquet
ISBN: 9780870991516Publication Date: 1976-09-01
Sallets, Humbles and Shrewsbery Cakes: A Collection of Elizabethan Recipes Adapted for the Modern Kitchen by
Note from Dr. Byrd: Sixty plus recipes from the Elizabethan era with good introduction and glossary. | Receipes from Elizabethan England.
ISBN: 9781567921816Publication Date: 2005-12-03
Elinor Fettiplace's Receipt Book: Elizabethan Country House Cooking by
Brilliantly compiled and presented by the celebrated biographer, Hilary Spurling, Elinor Fettiplace's Receipt Book has become a classic in the history of English cooking, and an extraordinarily intimate glimpse into the fabric of everyday Elizabethan life. 'Hilary Spurling has done brilliantly ... Being both a scholar and a cook seems to be a rare combination than one might have expected.' Jane Grigson 'Few cookery books are as important or as fascinating as this ... (Hilary Spurling's) scholarly and practical skills combined make the book much more than an antiquarian curiosity. It is a cookery book to use.' Victoria Glendinning, The Times 'Hilary Spurling's research into Lady Fettiplace's family and background is stunning. She and her household do really come to life ... Hilary Spurling's pinpointing of her precise social standing and that of her intimates and acquaintances, of the kind of lives they led, consequently the kind of food they ate, the way it was prepared, preserved and so on, are all subjects of the greatest interest.' Elizabeth David
Call Number: TX717.S687 2008ISBN: 9780571247332Publication Date: 2008-11-01
Hampton Court: A Social and Architectural History by
This fully illustrated study of what is `probably Britain's most important secular historic building complex' is based on the premise that the architecture of Hampton Court cannot be understood without a consideration of the agendas of the remarkable people who built it. Soundly based on a multitude of sources, including many original plans and surveys as well as recent archaeological evidence, the book begins with the earliest Court built by Lord Daubeney in the 15th century; a structure that has almost entirely disappeared. Thurly goes on to examine the plans and structures of Cardinal Wolsey, Henry VIII and the Tudors, demonstrating how the `rapid and sometimes astonishing turns in Henry's private life' impacted on his building programme at Hampton Court. The book compares and contrasts the use of the Court by the Stuarts, who largely regarded it as a place for entertainment and hunting, before examining its transformation under William and Mary who saved it from a long decline. The evolution of the gardens, the embellishments of the Georgians, the destruction of the Victorians, the influx of tourists and the conservation efforts of today are all illustrated and authoritatively discussed by the Chief Executive of English Heritage.
ISBN: 9780300102239Publication Date: 2003-12-31- Dining with William Shakespeare by
Thirteen complete Shakespearean feast menus, spiced with essays and comments on the food and social customs of Elizabethan England.
ISBN: 9780689107313Publication Date: 1976-11-01
Cooking with Shakespeare by
Feasts, banquets, and everyday meals were central to daily life in Elizabethan England, a world reflected so lavishly in Shakespeare's plays. This book helps students and general readers learn more about Shakespeare's food culture. An introductory essay discusses the culinary customs of Shakespeare's era. This is followed by more than 180 recipes from Elizabethan times. Recipes are grouped in chapters according to types of food and are accompanied by modernized versions for today's chefs. Passages from Shakespeare's plays relate the recipes to his texts and help students use food to gain a greater appreciation of his world and works. An introductory essay discusses food in Elizabethan society. This is followed by the heart of the book, a collection of more than 180 recipes from Shakespeare's world. Recipes are grouped in chapters on particular types of food, such as fish and seafood, pork, vegetables, beef and veal, and beverages, and are accompanied by modernized versions for contemporary cooks. Passages from the plays relate the recipes to Shakespeare's works and help students understand both his plays and the world in which he lived. The volume closes with a list of hard to find ingredients, a chart of wages and prices from Shakespeare's day, sample menus, a glossary, and a bibliography of period cookbooks, secondary works, and electronic resources.
Call Number: REF TX717 .M2875 2008ISBN: 9780313337079Publication Date: 2008-03-30
The True History of Chocolate by
This book, enhanced with quotations, illustrations and old recipes, presents the real facts of the pre-Spanish history of chocolate, from the first cocoa beans to the kingdom of the Mars Bar.
ISBN: 9780500016930Publication Date: 1996-06-01
All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace by
Older edition mentioned in the handout available at other universities for Gil-Express | The massive kitchens at Hampton Court were built to supply the entire household of Henry VIII. They were the first professional kitchens organised on such a scale. Brears provides a practical guide to their running, dispelling many of the misconceptions about the cooking and eating of meals in Tudor England.Including authentic recipes from the period, adapted for modern kitchens, such as Chicken Farced and Smothered Rabbit and White Leach (a form of cool jelly), All the King's Cooks is fully illustrated with colour photographs recreating the life of the kitchens. With the author's own detailed drawings, no other book gets so close to the sights, sounds and smells of the Tudor kitchen.
Call Number: TX717 .B7288 2011ISBN: 9780285638969Publication Date: 2011-09-01
The Art of Cooking: The First Modern Cookery Book by
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Call Number: eBookISBN: 9780520928312Publication Date: 2005-01-03
Eating Right in the Renaissance by
Eating right has been an obsession for longer than we think. Renaissance Europe had its own flourishing tradition of dietary advice. Then, as now, an industry of experts churned out diet books for an eager and concerned public. Providing a cornucopia of information on food and an intriguing account of the differences between the nutritional logic of the past and our own time, this inviting book examines the wide-ranging dietary literature of the Renaissance. Ken Albala ultimately reveals the working of the Renaissance mind from a unique perspective: we come to understand a people through their ideas on food. Eating Right in the Renaissance takes us through an array of historical sources in a narrative that is witty and spiced with fascinating details. Why did early Renaissance writers recommend the herbs parsley, arugula, anise, and mint to fortify sexual prowess? Why was there such a strong outcry against melons and cucumbers, even though people continued to eat them in large quantities? Why was wine considered a necessary nutrient? As he explores these and other questions, Albala explains the history behind Renaissance dietary theories; the connections among food, exercise, and sex; the changing relationship between medicine and cuisine; and much more. Whereas modern nutritionists may promise a slimmer waistline, more stamina, or freedom from disease, Renaissance food writers had entirely different ideas about the value of eating right. As he uncovers these ideas from the past, Ken Albala puts our own dietary obsessions in an entirely new light in this elegantly written and often surprising new chapter on the history of food.
Call Number: eBookISBN: 9780520229471Publication Date: 2002-02-01
Colonial American:
Sub headings and subject headings
- Cookery, American -- History
Political Gastronomy: Food and Authority in the English Atlantic World by
"Political Gastronomy" examines the many meanings of food as a symbol of power in the daily life and the political culture of early America. Struggling to establish status and precedence, English settlers and American Indians alike conveyed authority through shared meals and other significant exchanges of food.
Call Number: eBookISBN: 1283899078Publication Date: 2012-01-01
American Indian Food by
Note from Dr. Byrd: Useful historical overview of Native American food culture, thematically organized. | This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or preserved for lean winters. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops, such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. Other traditions have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque. The scope is comprehensive, covering the six major regions, from prehistory until today. Chapters on the foodways history, foodstuffs, food preparation, preservation, and storage, food customs, food and religion, and diet and nutrition reveal the American Indians' heritage as no history can do alone. Examples from many individual tribes are used, and quotations from American Indians and white observers provide perspective. Recipes are provided as well, making this a truly indispensable source for student research and general readers.
Call Number: E98.F7 B47 2005ISBN: 9780313329890Publication Date: 2005-04-30
Cooking in America, 1590-1840 by
Note from Dr. Byrd: Thorough overview of Colonial and antebellum foods | There are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs were prepared. The bulk of the cookbook is devoted to what the European immigrants cooked and what evolved into American cooking. The first colonists from England brought their foodways to America. The basic foods that Americans of European descent ate changed very little from 1600 to 1840. While the major basic foods remained the same, their part in the total diet changed. Americans at the end of the period ate far more beef and chicken than did the first colonists. They used more milk, butter and cream. They also ate more wheat in the form of breads, cakes, cookies, crackers and cereals. The same was true with fruits. Over time the more exotic vegetables like broccoli, cauliflower, artichokes, and numerous root vegetables including both sweet and white potatoes became common vegetables. By the end of this period, many Americans were even eating foods like tomatoes, okra, and sesame, which were unknown to their ancestors. In addition, Americans, like their relatives in Europe, incorporated coffee, tea, and chocolate into their diets as well as more sugar. Along with them came new customs, such as tea time, and, for men, socializing at coffeehouses. Also, distilled beverages, particularly rum, which was often made into a punch with citrus juices, were increasingly used. Basic cooking technology also remained the same throughout the period, and the cookbook gives a sense of how meals were prepared. The open hearth provided the major heat source. As time passed, though, more and more people could afford to have wood-fired brick ovens in their homes. Although the recipes presented here from the first century of colonization come from cookbooks written for people of upper status, by the end of the time period, literacy rates were much higher among men and women. European and American authors published numerous cookbooks that were relatively inexpensive and available, so it is reasonable to assume that those recipes were representative of actual American cookery practices. Many changes occurred to cookbooks and recipes during this period. The recipes became more detailed and more reliant on standard measures, and the recipes were for foods that are less complicated and expensive to prepare. This fact is more a sign that cookbooks were being written for a less wealthy group of readers than that tastes and appetites had changed. The trend toward simple and frugal foods continued up to 1840 and beyond, a sign that readership had expanded as well as an indicator of what the bulk of Americans were eating. As well, recipes that were considered American were developed. All of these recipes are in their original form and have been taken from contemporary published or private cookbooks. The explanations after the recipes give historical information and suggestions if the recipe is vague or if it calls for an unusual ingredient. Dining tips are included as well. Period illustrations complement the recipes.
Call Number: TX715 .E23 2006ISBN: 9780313335679Publication Date: 2006-08-30
Slumps, Grunts, and Snickerdoodles: What Colonial America Ate and Why by
Examines the diets and culinary innovations of the American colonists and gives thirteen colonial recipes, including succotash, snickerdoodles, and spoon bread.
ISBN: 9780816431526Publication Date: 1975-01-01- Colonial Cookbook by
Note from Dr. Byrd: Examines the origins of American cooking including instructions for thirty authentic recipes. | Interspersed with several easily followed recipes is interesting material on how colonists lived and ate.
ISBN: 9780803812024Publication Date: 1976-10-01
Hasty Pudding, Johnnycakes and Other Good Stuff: Cooking in Colonial America by
A great lesson in colonial history, children will find that breakfast, lunch and dinner were prepared quite differently then. This look at the development of cooking methods, storing and preserving it, as well as some authentic recipes (modified, of course, for today's ingredients) take children on a culinary history lesson through the kitchens of early America.
ISBN: 9780761303695Publication Date: 1998-09-01
A Revolution in Eating by
Sugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In A Revolution in Eating, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. Confronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as "fit for swine," became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a "culinary declaration of independence," prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.
Call Number: eBook & TX633 .M3 2005ISBN: 9780231129923Publication Date: 2005-06-01
Everyday Life in Colonial America by
Writers will save hours of valuable research time and bring a richness and historical accuracy to their work as they reference the slice-of-life facts depicted for each of these major time periods. Each book contains descriptions of the period's food and clothes; customs and slang; occupations, common religious and political practices; and other historical details.
ISBN: 9780898797725Publication Date: 1997-03-15
The American Kitchen, 1700 to the Present: From Hearth to Highrise by
"More than a sequence of improved gadgets, the development of the kitchen in the United States mirrors the roles women have played privately and publicly. From the immense Colonial hearth to the compact galley tucked into a modern highrise, this perceptive narrative charts the uneven domestic landscape to provide a unique glimpse into American social and technological history." "With abundant material from old and rare books and magazines and 125 illustrations, including reproductions of antique advertisements and trading cards, this history gives a full picture of nearly 300 years of life at home and at table in the United States."--BOOK JACKET.
ISBN: 9780816030385Publication Date: 1995-05-01
Martha Washington's Booke of Cookery and Booke of Sweetmeats: being a family manuscript, curiously copied by an unknown hand sometime in the seventeenth century, which was in her keeping from 1749, the time of her marriage to Daniel Custis, to 1799, at wh by
Martha Washington's recipes: More than five hundred classics dating from the Elizabethan and Jacobean times, are gathered in this family cookbook that captures the essence of early American folk culture. Handed down as a manuscript cookbook for generations, Martha Washington's Booke of Cookery has been annotated by Karen Hess, a noted culinary historian and cook. "Amerian cookery is a tapestry of extraordinary complex design, reflecting out rich and varied ethnic origins, our New World produce, and our frontier history," writes Hess in her introduction. For the historian, she documents early American cookery with prose and photographs of Washington's original manuscript and an appendix detailing extensive primary-source research. For the cook, she explains terms and techniques unfamiliar to the modern kitchen, showing how to make old fashioned recipes the traditional way, such as rose petal vinegar, Oxford Kate's sausages, roast capon with oysters, mince pie, fried pudding, almond butter ginger bread, and apple cider. In paperback for the first time, Martha Washington's Booke of Cookery is both a significant primary resource for historians and the perfect gift for enthusiastic cooks and fans of the culinary arts.
ISBN: 9780231049313Publication Date: 1996-03-11
British and European
Napoleonic Era:
Subject headings for Napoleonic wars and possibly food:
Napoleonic Wars, 1800-1815 -- Equipment and supplies.
Lobscouse and Spotted Dog: Which it's a Gastronomic Companion to the Aubrey/Maturin Novels by
Publisher Info: Thomas New York : W.W. Norton, 1997 | Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies.
ISBN: 9780393320947Publication Date: 2000-09-17
19th Century British:
Subject headings:
Diet -- Great Britain -- History -- 19th century
Food habits -- Great Britain -- History -- 19th century
What Jane Austen Ate and Charles Dickens Knew: From Fox Hunting to Whist: The Facts of Daily Life in Nineteenth-Century England by
A "delightful reader's companion" (The New York Times) to the great nineteenth-century British novels of Austen, Dickens, Trollope, the Brontës, and more, this lively guide clarifies the sometimes bizarre maze of rules and customs that governed life in Victorian England. For anyone who has ever wondered whether a duke outranked an earl, when to yell "Tally Ho!" at a fox hunt, or how one landed in "debtor's prison," this book serves as an indispensable historical and literary resource. Author Daniel Pool provides countless intriguing details (did you know that the "plums" in Christmas plum pudding were actually raisins?) on the Church of England, sex, Parliament, dinner parties, country house visiting, and a host of other aspects of nineteenth-century English life--both "upstairs" and "downstairs. An illuminating glossary gives at a glance the meaning and significance of terms ranging from "ague" to "wainscoting," the specifics of the currency system, and a lively host of other details and curiosities of the day.
ISBN: 9780671882365Publication Date: 1994-04-21
Jane Austen and Food by
What was the significance of the pyramid of fruit which confronted Elizabeth Bennet at Pemberley? Or of the cold beef eaten by Willoughby on his journey of repentance to see Marianne? Why is it so appropriate that the scene of Emma's disgrace should be a picnic, and how do the different styles of housekeeping in Mansfield Park engage with the social issues of the day?
Call Number: eBook & PR4038.F66 L36 1995ISBN: 9781852851248Publication Date: 2003-08-02
Everyday Life in Regency and Victorian England from 1811-1901 by
A study of everyday life in Regency and Victorian England derived from anecdotes, written histories and first hand accounts. The author covers subjects from contemporary recipes, to courtship rituals, and popular slang, to common occupations.
ISBN: 0898798124Publication Date: 1998-02-15- Charles Dickens Cookbook by
Publisher info: Toronto: Personal Library 1981 | Author's note The recipes in this book are intended for those who take pleasure both in food and in the writings of Charles Dickens. Nearly all the dishes described here, although they belonged to the nineteenth-century table, can be cooked and enjoyed today, although some of the recipes have been given for their idiosyncratic and informative value alone. Sometimes ingredients and quantities have been change, although the occasion for alteration rarely arose, in spite of the myth that recipes in the past have called for extraordinary feats on the parts of cooks and household economies. Those oddities that do appear usually do so because of the difference between then and today in what was readily available. I am extremely grateful to the cooks and writers of the last century who troubled to record their recipes, and on whose works I have draw.
ISBN: 9780920510407Publication Date: 1981, 1980
The Greedy Queen: Eating with Victoria by
From Dr Annie Gray, presenter of BBC2's Victorian Bakers What does it mean to eat like a queen? Elizabeth gorged on sugar, Mary on chocolate and Anne was known as 'Brandy Nan'. Victoria ate all of this and more. The Greedy Queen celebrates Victoria's appetite, both for food and, indeed, for life. Born in May 1819, Victoria came 'as plump as a partridge'. In her early years she lived on milk and bread under the Kensington system; in her old age she suffered constant indigestion yet continued to over-eat. From intimate breakfasts with the King of France, to romping at tea-parties with her children, and from state balls to her last sip of milk, her life is examined through what she ate, when and with whom. In the royal household, Victoria was surrounded by ladies-in-waiting, secretaries, dressers and coachmen, but below stairs there was another category of servant: her cooks. More fundamental and yet completely hidden, they are now uncovered in their working environment for the first time. Voracious and adventurous in her tastes, Queen Victoria was head of state during a revolution in how we ate - from the highest tables to the most humble. Bursting with original research, The Greedy Queen considers Britain's most iconic monarch from a new perspective, telling the story of British food along the way.
ISBN: 9781781256824Publication Date: 2017
Victorian Cookery by
Publisher Info: Swindon : English Heritage, 2004 | With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
ISBN: 9781850748731Publication Date: 2004-06-30- Victorian Cookery Book by
Publisher info: London, Abelard Schuman, 1973
ISBN: 9780200720472Publication Date: 1974-04-01
Politicizing Domesticity from Henrietta Maria to Milton's Eve by
Bringing together literary texts, political and household writings, and visual images, Politicizing Domesticity from Henrietta Maria to Milton's Eve traces how the language of the domestic became a powerful and contested tool of political propaganda in representations of Charles I and Henrietta Maria, Oliver and Elizabeth Cromwell, and Milton's Adam and Eve. The book reconstitutes a lively seventeenth-century discourse that ranges from van Dyck portraiture to political texts such as Eikon Basilike and Kings Cabinet Opened, to cookery books attributed to Henrietta Maria and Elizabeth Cromwell, to Milton's Paradise Lost. Extensive archival materials are drawn upon, including holograph letters, legal documents, little-known portraits and early readers' marginalia. Challenging previous binaries of public and private, political and domestic, Knoppers demonstrates that the domestication of the royal family image is an important and largely unrecognized legacy of the English Revolution. The study will appeal to scholars of political and cultural history, literature, book history and women's studies.
ISBN: 9781107007888Publication Date: 2011-09-29
Eating with the Victorians by
Publisher info: Stroud, Gloucestershire: Sutton, 2004 | Meal-taking in Victorian Britain was more often based on the needs for showing social rank rather than for nourishment. This book tells the story of eating habits during this era, and offers a revealing look at life in Victorian Britain.
ISBN: 9780750935517Publication Date: 2004-10-25
Food and Cooking in Victorian England: A History by
Nine recipes serve as entry points for detailing the history of food production, cooking, and diet throughout Queen Victoria's reign in England. More than that, however, Broomfield offers an introduction to the world of everyday dining, food preparation, and nutrition during one of the most interesting periods of English history. Food procurement, kitchen duties, and dining conventions were almost always dictated by one's socioeconomic status and one's gender, but questions still remain. Who was most likely to dine out? Who was most likely to be in charge of the family flatware and fine china? Who washed the dishes? Who could afford a fine piece of meat once a week, once a month, or never? How much did one's profession dictate which meal times were observed and when? All these questions and more are answered in this illuminating history of food and cooking in Victorian England.
ISBN: 9780275987084Publication Date: 2007-04-30
Making a Man: Gen by
Gruel and truffles, wine and gin, opium and cocaine. Making a Man: Gentlemanly Appetites in the Nineteenth-Century British Novel addresses consumption of food, drink, and drugs in the conspicuously consuming nineteenth century in order to explore the question of what, in fact, makes a man in novels of the period. Gwen Hyman analyzes the rituals of dining room, drawing room, opium den, and cocaine lab, and the ways in which these alimentary behaviors make, unmake, and remake the gentlemanly body. The gentleman, Making a Man argues, is a dangerous alimental force. Threatened with placelessness, he seeks to locate and mark himself through his feasting and fasting. But in doing so, he inevitably threatens to starve, to subsume, to swallow the community around him. The gentleman is at once fundamental and fundamentally threatening to the health of the nation: his alimental monstrousness constitutes the nightmare of the period's striving, anxious, alimentally fraught middle class. Making a Man makes use of food history and theory, literary criticism, anthropology, gender theory, economics, and social criticism to read gentlemanly consumers from Mr. Woodhouse, the gruel-eater in Jane Austen's Emma, through the vampire and the men who hunt him in Bram Stoker's Dracula. Hyman argues that appetite is a crucial means of casting light on the elusive identity of the gentleman, a figure who is the embodiment of power and yet is hardly embodied in Victorian literature.
ISBN: 9780821418536Publication Date: 2009-05-12
Spilling the Beans: Eating, Cooking, Reading and Writing in British Women's Fiction, 1770-1830 by
The study of food in literature complicates established critical positions. Both a libidinal pleasure and the ultimate commodity, food in fiction can represent sex as well as money and brings the body and the marketplace together in ways that are sometimes obvious and sometimes unsettling. Spilling the Beans explores these relations in the context of late eighteenth and early nineteenth century women's fiction, where concerns about bodily, economic and intellectual productivity and consumption power decades of novels, conduct books and popular medicine. The introduction suggests ways in which attention to food in these texts might complicate recent developments in literary theory and criticism, while the body of the book is devoted to close readings of novels and children's stories by Frances Burney, Mary Wollstonecraft, Maria Edgeworth and Susan Ferrier. This book will be of interest to scholars and students of eighteenth and nineteenth century literature, women's studies and material culture.
Call Number: eBookISBN: 9780719076510Publication Date: 2009-11-10
Civil War
From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals by
Note from Dr. Byrd: see the chapter on Food in Confederate Hospitals and Confederate food. | 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.
ISBN: 9780684842172Publication Date: 2002-04-02- The Civil War Cookbook by
Drawing on anecdotes and quotes from soldiers and sailors, Davis presents more than 40 updated Civil War-era recipes.
ISBN: 9781561382873Publication Date: 1993-08-01
Everyday Life During the Civil War by
This exceptional book will be applauded by writers, students, historians and casual readers alike. From soldiers and statesmen to farmers and firing lines, Everyday Life During the Civil War offers an in-depth exploration of this fascinating era. Using dozens of illustrations, timelines and maps, Michael J. Varhola illuminates the details of Northern and Southern economy; town and country living; food and the impact of the war on diet; popular entertainment; clothing; military life; tools and weapons; slang and much more. Also includes a thorough appendix of resources, featuring books, websites, historic locations and living history organizations.
ISBN: 9780898799224Publication Date: 1999-11-15
The American History Cookbook by
Note from Dr. Byrd: 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. | 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. The recipes are drawn from a wide variety of historical cookbooks and other historical sources. The topics cover broad periods (e.g., Settlers and Indians, Early American Spring Meals, Health Food in Victorian America); particular events (e.g., Civil War South, The Great Depression); and particular trends or movements (e.g., Railroad Food, School Lunch, The Labor Movement). Also presented are engaging special topics such as Patriotic Cakes, Abolitionist Recipes, Communal Experiments, and Modern Health Food. The book is indexed by year of publication of recipes, states, and broad subjects.
ISBN: 9781573563765Publication Date: 2003-04-30- Food and Recipes of the Civil War by
Note from Dr. Byrd: Briefly describes some of the foods eaten in the North and South before and after the Civil War and the impact of the war on what foods were available and how they were prepared. Includes recipes | Chock full of recipes with step-by-step directions for kids to follow, this series is a unique way for kids to eat their way through American history. Many modern historians think the history of mankind is not to be found solely in the decisions of rulers and battles won or lost, but in the lives of everyday people. Looking closely at the environment, economics, eating habits, and favorite foods of our American forebears teaches us volumes about their world and ours. The American Civil War was a difficult time for everyone, especially those living in the South. Kids will see firsthand the creativity that wartime cooks displayed through meals made with the bare essentials: salt pork in cornmeal, sweet potato pie, and hoe cake.
Call Number: eBookISBN: 0585094306Publication Date: 1997-01-01
- Salt as a Factor in the Confederacy by
To get to the eBook version, click the "Full Text Available at HathiTrust" link |
Animals have been known to pine and sicken for want of salt. A hoof and tongue disease which appeared among the cavalry horses of General Lee's army in 1862 was attributed to the lack of salt or to the use of new corn. When the ration was reduced to its lowest dimensions, salt, along with cofffee, sugar, and hard bread, still usually held its place as one of the indispensable articles for flavoring the meat which officers hoped to add on the way to the battle-field. -- pg. 13.
Call Number: eBook & HC105.65 .L6Publication Date: 1933
Addy's Cookbook: A Peek at Dining in the Past with Meals you can Cook Today by
Publication Info: Middleton, Wis. : Pleasant Co., 1994 | Easy recipes help girls make Addy's favorite foods. Illustrated, step-by-step instructions and plans for a festive Juneteenth celebration are included.
ISBN: 9781562471231Publication Date: 1994-09-01
Civil War Cooking: The Confederacy by
Discusses everyday life, cooking methods, foods, and celebrations of Confederate soldiers during the Civil War. Includes recipes.
ISBN: 9780736803502Publication Date: 2000-01-01
Civil War Cooking: The Union by
Discusses everyday life, cooking methods, foods, and celebrations of Union soldiers during the Civil War. Includes recipes.
ISBN: 9780736803519Publication Date: 2000-01-01
Starving the South: How the North Won the Civil War by
A historian's new look at how Union blockades brought about the defeat of a hungry Confederacy In April 1861, Lincoln ordered a blockade of Southern ports used by the Confederacy for cotton and tobacco exporting as well as for the importation of food. The Army of the Confederacy grew thin while Union dinner tables groaned and Northern canning operations kept Grant's army strong. InStarving the South,Andrew Smith takes a gastronomical look at the war's outcome and legacy. While the war split the country in a way that still affects race and politics today, it also affected the way we eat: It transformed local markets into nationalized food suppliers, forced the development of a Northern canning industry, established Thanksgiving as a national holiday and forged the first true national cuisine from the recipes of emancipated slaves who migrated north. On the 150th anniversary of the Battleof Fort Sumter, Andrew Smith is the first to ask "Did hunger defeat the Confederacy?".
ISBN: 9780312601812Publication Date: 2011-04-12
Late 19th and Early 20th Century:
Note: Rich British and Americans favored often French or pseudo-French cooking.
Cooking in America, 1840-1945 by
This cookbook covers the years 1840 through 1945, a time during which American cookery underwent a full-scale revolution. Gas and electric stoves replaced hearth cookery. Milk products came from commercial dairy farms rather than the family cow. Daily meals were no longer bound by seasons and regions, as canned, bottled, and eventually frozen products flooded the market and trains began to transport produce and meat from one end of the country to the other. During two World Wars and the Great Depression women entered the work force in unprecedented numbers and household servants abandoned low-paying domestic jobs to work in factories. As a result of these monumental changes, American home cooking became irrevocably simplified and cookery skills geared more toward juggling time to comb grocery store shelves for the best and most economical products than toward butchering and preserving an entire animal carcass or pickling fruits and vegetables. This cookbook reflects these changes, with each of the three chapters capturing the home cooking that typified the era. The first chapter covers the pre-industrial period 1840 to 1875; during this time, home cooks knew how to broil, roast, grill, fry, and boil on an open hearth flame and its embers without getting severely injured. They also handled whole sheep carcasses, made gelatin from boiled pigs trotters, grew their own yeast, and prepared their own preserves. The second chapter covers 1876 through 1910, a time when rapid urbanization transformed the United States from an agrarian society into an industrial giant, giving rise to food corporations such as Armour, Swift, Campbell's, Heinz, and Pillsbury. The mass production and mass marketing of commercial foods began to transform home cooking; meat could be purchased from a local butcher or grocery store and commercial gelatin became widely available. While many cooks still made their own pickles and preserves, commercial varieties multiplied. From 1910 to 1945, the period covered by Chapter 3, the home cook became a full-fledged consumer and the national food supply became standardized to a large extent. As the industrialization of the American food supply progressed, commercially produced breads, pastries, sauces, pickles, and preserves began to take over kitchen cupboards and undermine the home cooks' ability to produce their own meals from scratch. The recipes have been culled from some of the most popular commercial and community cookbooks of the nineteenth and early twentieth centuries. Taken together, the more than 300 recipes reflect the major cookbook trends of the era. Suggested menus are provided for replicating entire meals.
Call Number: TX715 .M47445 2006ISBN: 9780313335747Publication Date: 2006-08-30
A Square Meal: A Culinary History of the Great Depression by
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.
Call Number: TX715.Z54 S68 2016ISBN: 9780062216410Publication Date: 2016-08-16
The Taste of War: World War II and the Battle for Food by
A New York Times Notable Book of 2012 Food, and in particular the lack of it, was central to the experience of World War II. In this richly detailed and engaging history, Lizzie Collingham establishes how control of food and its production is crucial to total war. How were the imperial ambitions of Germany and Japan - ambitions which sowed the seeds of war - informed by a desire for self-sufficiency in food production? How was the outcome of the war affected by the decisions that the Allies and the Axis took over how to feed their troops? And how did the distinctive ideologies of the different combatant countries determine their attitudes towards those they had to feed? Tracing the interaction between food and strategy, on both the military and home fronts, this gripping, original account demonstrates how the issue of access to food was a driving force within Nazi policy and contributed to the decision to murder hundreds of thousands of 'useless eaters' in Europe. Focusing on both the winners and losers in the battle for food, The Taste of War brings to light the striking fact that war-related hunger and famine was not only caused by Nazi Germany and Imperial Japan, but was also the result of Allied mismanagement and neglect, particularly in India, Africa and China. American dominance both during and after the war was not only a result of the United States' immense industrial production but also of its abundance of food. This book traces the establishment of a global pattern of food production and distribution and shows how the war subsequently promoted the pervasive influence of American food habits and tastes in the post-war world. A work of great scope, The Taste of War connects the broad sweep of history to its intimate impact upon the lives of individuals.
Call Number: HD9000.5 .C624 2012ISBN: 9781594203299Publication Date: 2012-03-29
Supermarket USA: Food and Power in the Cold War Farms Race by
This cultural history examines the global rise of American-style supermarkets during the Cold War era and how they shaped the way we eat today. Supermarkets were invented in the United States, and from the 1940s on they made their way around the world, often explicitly to carry American-style economic culture with them. This innovative history tells us how supermarkets were used as anticommunist weapons during the Cold War, and how their proliferation has shaped our current food system. The widespread appeal of supermarkets contributed to a "farms race" between the United States and the Soviet Union, as the superpowers vied to show that their contrasting approaches to food production and distribution were best suited to an abundant future. In the aftermath of the Cold War, US food power was transformed into a global system of market power, laying the groundwork for the emergence of our contemporary world, in which transnational supermarkets operate as powerful institutions in a global food economy.
Call Number: eBookISBN: 0300240848Publication Date: 2018-09-18
Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way we Eat by
An enlightening narrative history--an entertaining fusion of Tom Wolfe and Michael Pollan--that traces the colorful origins of once unconventional foods and the diverse fringe movements, charismatic gurus, and counterculture elements that brought them to the mainstream and created a distinctly American cuisine. Food writer Jonathan Kauffman journeys back more than half a century--to the 1960s and 1970s--to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food. From the mystical rock-and-roll cult known as the Source Family and its legendary vegetarian restaurant in Hollywood to the Diggers' brown bread in the Summer of Love to the rise of the co-op and the origins of the organic food craze, Kauffman reveals how today's quotidian whole-foods staples--including sprouts, tofu, yogurt, brown rice, and whole-grain bread--were introduced and eventually became part of our diets. From coast to coast, through Oregon, Texas, Tennessee, Minnesota, Michigan, Massachusetts, and Vermont, Kauffman tracks hippie food's journey from niche oddity to a cuisine that hit every corner of this country. A slick mix of gonzo playfulness, evocative detail, skillful pacing, and elegant writing, Hippie Food is a lively, engaging, and informative read that deepens our understanding of our culture and our lives today.
ISBN: 9780062437303Publication Date: 2018-01-23
Mrs Beeton's Book of Household Management by
NOTE from Dr. Byrd: This book was still influential on the middle class. The American Frugal Housewife might be comparable for America |
'As with the commander of an army, or the leader of any enterprise, so it is with the mistress of a house.'A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. Over a thousand pages long, and written when its author was only 22, it offered highly authoritative advice on subjects as diverse as fashion, child-care, animal husbandry, poisons,and the management of servants. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, actively embracing new food stuffs and techniques, mixing domestic advice with discussions of science,religion, class, industrialism and gender roles. Alternately fashionable and frugal, anxious and blusteringly self-confident, Household Management highlights the concerns of the ever-expanding Victorian middle-class at a key moment in its history.The abridged edition does justice to its high status as a cookery book, while also suggesting ways of approaching this massive, hybrid text as a significant document of social and cultural history.
Call Number: eBookISBN: 9780192833457Publication Date: 2000-05-18- The American Frugal Housewife, Dedicated to Those who are not Ashamed of Economy by
To access the eBook, click the "Full Text Available at HathiTrust" link at the top of the record. | Note from Dr. Byrd: Might be comparable for America to Mrs. Beeton's Book of Household Management
Call Number: eBookPublication Date: 1832
Food in the United States, 1890-1945 by
No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.
Call Number: TX355 .E44 2009ISBN: 9780313354106Publication Date: 2009-06-08
Good Things to Eat as Suggested by Rufus: A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc. by
Note from Dr. Byrd: was the first cookbook published by an African American chef. | Publisher Info: Howling at the Moon Pr; First Edition (June 16, 1999) | Rare cookbook from 1911 --- the first written by a Black chef --- republished with 52 "new" photographs, illustrations, and advertisements from the 1800s and early 1900s. Includes the author's comments on what it was like to be a little boy during the Civil War. Includes 21 chapters and 591 recipes . . . for haute cuisine as well as family-style meals, some southern and Creole dishes. Roasted canvas-back duck, Virginia stew, blackberry vinegar, cakes, pies, cookies, omelettes.
ISBN: 9780965433310Publication Date: 1999-12-01
What Mrs. Fisher Knows about Old Southern Cooking: Soups, Pickles, Preserves, Etc. by
Note from Dr. Byrd: Dictated by a former slave in the late 1800s | This is a wonderful collection of one-hundred and sixty authentic and tasty recipes of the Old South. Originally published in 1881, it was the first African-American cookbook. Prior to Applewood's edition, it had been reprinted only once in a limited edition of one hundred copies.
ISBN: 1557094039Publication Date: 1995-03-01
Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration by
Millions of immigrants were drawn to American shores, not by the mythic streets paved with gold, but rather by its tables heaped with food. How they experienced the realities of America's abundant food--its meat and white bread, its butter and cheese, fruits and vegetables, coffee and beer--reflected their earlier deprivations and shaped their ethnic practices in the new land. Hungering for America tells the stories of three distinctive groups and their unique culinary dramas. Italian immigrants transformed the food of their upper classes and of sacred days into a generic "Italian" food that inspired community pride and cohesion. Irish immigrants, in contrast, loath to mimic the foodways of the Protestant British elite, diminished food as a marker of ethnicity. And East European Jews, who venerated food as the vital center around which family and religious practice gathered, found that dietary restrictions jarred with America's boundless choices. These tales, of immigrants in their old worlds and in the new, demonstrate the role of hunger in driving migration and the significance of food in cementing ethnic identity and community. Hasia Diner confirms the well-worn adage, "Tell me what you eat and I will tell you what you are."
Call Number: eBook & GT2853.U5 D54 2001ISBN: 9780674011113Publication Date: 2003-04-30
Manor House: Life in an Edwardian Country House by
Note from Dr. Byrd: Might tell how the rich in England Lived and possibly ate. | Uses the public television reality series "Manor House" to explore the history and social customs of an Edwardian country house.
ISBN: 9781579590826Publication Date: 2003-05-15
What's Cooking?: The History of American Food by
Discover the foods that Americans of every era have planted, harvested, and prepared.From the corn that Native Americans grew and ate to modern-day fast food burgers and frozen meals, a diverse variety of food is explored in this tasty volume.
Call Number: LZ TX353 .W525 2001ISBN: 9780822517320Publication Date: 2001-01-01
Last Dinner on the Titanic: Menus and Recipes from the Great Liner by
A cookbook designed to recreate the atmosphere of dining on the famous, doomed luxury liner serves up such recipes as Lobster Thermidor, Quail's Eggs in Aspic with Caviar, and Poached Salmon with Dilled Mousseline Sauce and Cucumber.
ISBN: 9780786863037Publication Date: 1997-04-01
Not in Front of the Servants: A True Portrait of English Upstairs/Downstairs Life by
Not in Front of the Servants is Frank Dawes' evocation of life in English domestic service during the years 1850 to 1939. Illustrated with numerous period photographs, what emerges is a richly detailed account of British society and those who served within its strict hierarchy.
ISBN: 9780800856052Publication Date: 1974-01-01- Upstairs, Downstairs by
Publication data: Garden City, N.Y. : Nelson Doubleday, 1972
Publication Date: 1973
Home Comfort: A History of Domestic Arrangements in Association with the National Trust by
'I must frankly own that, if I had known beforehand the labour which this book has entailed, I should never have been courageous enough to commence it.' So begins Mrs. Beeton's Book of Household Management, and so perhaps should run the first line of this book. The subject of the book is probably best described as domestic archaeology, a quest for establishing exactly how our ancestors kept themselves clean, warm and well-fed. Christina Hardyment has visited over a hundred houses, most belonging to The National Trust: stately mansions and humble farmhouses, medieval manors and terraced town houses. She has squirmed through medieval drains, poked into cellars and dilapidated sculleries, clambered down ice houses and up chimneys in the interests of establishing where domestic tasks took place and how they were done. Besides offering detailed chapters on the history of the kitchen, bathroom and laundry, she investigates bakehouses and breweries, kitchen gardens and orangeries, the lamp room and the larder, the,poultry yard and the still-room. Her descriptions are illuminated by much lore about the operation of mangles, the management of dovecotes and the workings of water closets that has been gleaned from housecraft manuals through the centuries, National Trust archives, diaries and novels, advice given by architects and tradesmen and the reminiscences of those who were once part of the upstairs/downstairs world that we have lost. She concludes by asserting that even these days, when machines and supermarkets seem to provide all we need in the home, we would do well to take more seriously the traditional assumption that skilled household organization is a vital element of domestichappiness.
ISBN: 9780897333757Publication Date: 1992-05-01- Mrs. Bridges' Upstairs Downstairs Cookery Book by
Publication information: New York: Simon and Schuster, 1975
ISBN: 9780671220297Publication Date: 1975-04-29
The Impressionists' Table: A Celebration of Regional French Food Through the Palettes of the Great Impressionists by
Publication info: London : Pavilion1999 | Many Impressionist paintings celebrate the conviviality of good food, of tables set out of doors, or vast picnics spread beneath the shade of hospitable trees. Todd follows the painters through France and celebrates the cuisines they would have sampled.'
ISBN: 9781862053571Publication Date: 1999-10-01- Dining with Proust: A Practical Guide to French Cuisine of the Belle Epoque by
"Dining with Proust invites you into this great novelist's sublime fin-de-siecle world, where you'll feast on wine, sumptuous meals, and, of course, madeleines. The reader enters a gallery of vintage photographs, master paintings, excerpts from his masterpiece In Search of Lost Time, and recipes from the novel revised for the modern kitchen." "We follow Proust's path, from his childhood in Combray to the Swanns' in Paris, through Wednesday suppers with Madame Verdurin to the high society of the Reveillon and Guermantes estates, and finally to the seacoast. Eat, drink, and celebrate the good life with the poets and artists of the day, among them Baudelaire, Valery, and Monet." "Like its popular predecessor Monet's Table, Dining with Proust is a virtuoso blend of food, literature, art, and history. With sixty delicious, easy-to-follow recipes, and magnificent illustrations, here is a feast for the palate as well as the spirit."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
ISBN: 9780679418092Publication Date: 1992-10-20
Women, Cuisine and Culture
Women started writing published cookbooks in the 1700s and many of these are now easily available on the internet via Project Gutenberg and Internet Archive. Others in hard copy format can be obtained by interlibrary loan. Information on women and food can be found in journal articles. Some general food history books have information relevant to women and food history embedded in them. You have to read extensively and browse.
A few books titles that specifically address women:
Chocolate, Women and Empire: A Social and Cultural History (Studies in Imperialism) by
From Charlie and the Chocolate Factory to Chocolat, from romantic gift to guilty indulgence, chocolate has a special place in Western popular culture. But what are the hidden histories behind this luxurious commodity? This book examines chocolate production from cocoa bean to chocolate box, illuminating the dynamics of gender, race and empire which have structured the cocoa chain. Using a varied range of sources, and drawing on the author's own relationship to the industry, this book reconnects the people and places at different stages of chocolate production. Emma Robertson stresses the need to recognise the complex histories of empire and labour which have made such pleasurable consumption possible. Chocolate, women and empire offers exciting new insights into the lives of women workers in a global industry. It will be invaluable to historians of British imperialism as well as to students of Women's and Gender Studies, Cultural Studies and Business Studies.
ISBN: 9780719090059Publication Date: 2013-08-31
Anthropology of Food and Body: Gender, Meaning, and Power by
The Anthropology of Food and Bodyexplores the way that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies. This book brings feminist and anthropological theories to bear on these provocative issues and will interest anyone investigating the relationship between food, the body, and cultural notions of gender.
Call Number: GT2850 .C68 1999ISBN: 9780415921923Publication Date: 1999-07-20
Behind the Kitchen Door by
"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."--from Behind the Kitchen DoorHow do restaurant workers live on some of the lowest wages in America? And how do poor working conditions--discriminatory labor practices, exploitation, and unsanitary kitchens--affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in New York City, Washington, D.C., Philadelphia, Los Angeles, Chicago, Houston, Miami, Detroit, and New Orleans.Blending personal narrative and investigative journalism, Jayaraman shows us that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients. Our meals benefit from the attention and skill of the people who chop, grill, sauté, and serve. Behind the Kitchen Door is a groundbreaking exploration of the political, economic, and moral implications of dining out. Jayaraman focuses on the stories of individuals, like Daniel, who grew up on a farm in Ecuador and sought to improve the conditions for employees at Del Posto; the treatment of workers behind the scenes belied the high-toned Slow Food ethic on display in the front of the house.Increasingly, Americans are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for reasons of both health and ethics. Yet few of these diners are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. Highlighting the roles of the 10 million people, many immigrants, many people of color, who bring their passion, tenacity, and vision to the American dining experience, Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce--and ensure that dining out is a positive experience on both sides of the kitchen door.
Call Number: eBookISBN: 0801467594Publication Date: 2013-01-23
Building Houses Out of Chicken Legs: Black Women, Food, and Power by
Chicken--both the bird and the food--has played multiple roles in the lives of African American women from the slavery era to the present. It has provided food and a source of income for their families, shaped a distinctive culture, and helped women define and exert themselves in racist and hostile environments. Psyche A. Williams-Forson examines the complexity of black women's legacies using food as a form of cultural work. While acknowledging the negative interpretations of black culture associated with chicken imagery, Williams-Forson focuses her analysis on the ways black women have forged their own self-definitions and relationships to the "gospel bird." Exploring material ranging from personal interviews to the comedy of Chris Rock, from commercial advertisements to the art of Kara Walker, and from cookbooks to literature, Williams-Forson considers how black women arrive at degrees of self-definition and self-reliance using certain foods. She demonstrates how they defy conventional representations of blackness and exercise influence through food preparation and distribution. Understanding these complex relationships clarifies how present associations of blacks and chicken are rooted in a past that is fraught with both racism and agency. The traditions and practices of feminism, Williams-Forson argues, are inherent in the foods women prepare and serve.
Call Number: eBook & GT2868.5 .W55 2006ISBN: 9780807830222Publication Date: 2006-05-29
Can She Bake a Cherry Pie? by
In the rural America of the past, a woman's reputation was sometimes made by her cherry pie -- or her chocolate layer cake, or her biscuits. As America modernized and as women left the home, entered the paid labor force, and battled their way to success in the professions, mastery of cooking remained an accepted sign that a woman took her gendered responsibilities seriously. Ironically, over the course of the twentieth century, as ready-made foods and kitchen appliances made home cooking less essential and labor-intensive, skill in the kitchen continued to be perceived not only by society but often by women themselves as a measure of a woman's true value. This book shows how cooking developed and evolved during the twentieth century. From Fannie Farmer to Julia Child, new challenges arose to replace the old. Women found themselves still tied to the kitchen, but for different reasons and with the need to acquire new skills. Instead of simply providing sustenance for the family, they now had to master more complex cooking techniques, the knowledge of "ethnic" cuisines, the science of nutrition, the business of consumerism, and, perhaps most important of all, the art of keeping their husbands and children happy and healthy.
ISBN: 9781558492509Publication Date: 2000-07-01
Dinner Roles: American Women and Culinary Culture by
Who cooks dinner in American homes? It's no surprise that Mom remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in "Dinner Roles: American Women and Culinary Culture." By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, "Dinner Roles" sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation. Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture."
Call Number: eBookISBN: 9780877457626Publication Date: 2001-04-01
Eating for Victory: Food Rationing and the Politics of Domesticity by
Victory gardens, ration books. While men fought overseas, women fought the war at home, by going to work and, more subtly, by feeding their families. Mandatory food rationing during World War II challenged, for the first time, the image of the United States as a land of plenty and collapsed the boundaries between women's public and private lives by declaring home production and consumption to be political activities. In this fascinating cultural history, Amy Bentley examines the food-related propaganda surrounding rationing. She also explores the dual message purveyed by government and the media that while mandatory rationing was necessary (enabling enough food to be sent to the U.S. military and Allies overseas), women, black and white, were also "required" to provide their families with nutritious food. Eating for Victory explores the role of the Wartime Homemaker (media counterpart to the more familiar Rosie the Riveter) as a pivotal component not only of World War II but of the development of the United States into a superpower.
ISBN: 9780252067273Publication Date: 1998-10-01
The Food Section by
Food blogs are everywhere today but for generations, information and opinions about food were found in the food sections of newspapers in communities large and small. Until the early 1970s, these sections were housed in the women's pages of newspapers--where women could hold an authoritative voice. The food editors--often a mix of trained journalist and home economist--reported on everything from nutrition news to features on the new chef in town. They wrote recipes and solicited ideas from readers. The sections reflected the trends of the time and the cooks of the community. The editors were local celebrities, judging cooking contests and getting calls at home about how to prepare a Thanksgiving turkey. They were consumer advocates and reporters for food safety and nutrition. They helped make James Beard and Julia Child household names as the editors wrote about their television appearances and reviewed their cookbooks. These food editors laid the foundation for the food community that Nora Ephron described in her classic 1968 essay, "The Food Establishment," and eventually led to the food communities of today. Included in the chapters are profiles of such food editors as Jane Nickerson, Jeanne Voltz, and Ruth Ellen Church, who were unheralded pioneers in the field, as well as Cecily Brownstone, Poppy Cannon, and Clementine Paddleford, who are well known today; an analysis of their work demonstrates changes in the country's culinary history. The book concludes with a look at how the women's pages folded at the same time that home economics saw its field transformed and with thoughts about the foundation that these women laid for the food journalism of today.
Call Number: eBookISBN: 1442227206Publication Date: 2014-04-24
Kitchen Culture in America: Popular Representations of Food, Gender and Race by
At supermarkets across the nation, customers waiting in line--mostly female--flip through magazines displayed at the checkout stand. What we find on those magazine racks are countless images of food and, in particular, women: moms preparing lunch for the team, college roommates baking together, working women whipping up a meal in under an hour, dieters happy to find a lowfat ice cream that tastes great. In everything from billboards and product packaging to cooking shows, movies, and even sex guides, food has a presence that conveys powerful gender-coded messages that shape our society. Kitchen Culture in America is a collection of essays that examine how women's roles have been shaped by the principles and practice of consuming and preparing food. Exploring popular representations of food and gender in American society from 1895 to 1970, these essays argue that kitchen culture accomplishes more than just passing down cooking skills and well-loved recipes from generation to generation. Kitchen culture instructs women about how to behave like "correctly" gendered beings. One chapter reveals how juvenile cookbooks, a popular genre for over a century, have taught boys and girls not only the basics of cooking, but also the fine distinctions between their expected roles as grown men and women. Several essays illuminate the ways in which food manufacturers have used gender imagery to define women first and foremost as consumers. Other essays, informed by current debates in the field of material culture, investigate how certain commodities like candy, which in the early twentieth century was advertised primarily as a feminine pleasure, have been culturally constructed. The book also takes a look at the complex relationships among food, gender, class, and race or ethnicity-as represented, for example, in the popular Southern black Mammy figure. In all of the essays, Kitchen Culture in America seeks to show how food serves as a marker of identity in American society.
Call Number: GT2853.U5 K57 2001ISBN: 9780812235647Publication Date: 2000-10-24
Manly Meals and Mom's Home Cooking: Cookbooks and Gender in Modern America by
From the first edition of The Fannie Farmer Cookbook to the latest works by today's celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom's Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties--particularly about women and domesticity--they contain. Neuhaus's in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers--mainly white, middle-class women--into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken's 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at "the man in the kitchen" and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.
Call Number: eBookISBN: 9780801871252Publication Date: 2003-07-28
A Mess of Greens: Southern Gender and Southern Food by
Combining the study of food culture with gender studies and using perspectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging--even as an untroubled source of nostalgia. A Mess of Greens offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. Five "moments" in the story of southern food--moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication--have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, A Mess of Greens shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.
Call Number: eBook and Archives 4th Floor ; SP COL GT2853.U5 E64 2011 UDCISBN: 9780820334714Publication Date: 2011-09-25
Perfection Salad: Women and Cooking at the Turn of the Century by
Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history, now in its fourth paperback edition, tells the remarkable story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. In Perfection Salad, Laura Shapiro investigates a band of passionate but ladylike reformers at the turn of the twentieth century--including Fannie Farmer of the Boston Cooking School--who were determined to modernize the American diet through a "scientific" approach to cooking. Shapiro's fascinating tale shows why we think the way we do about food today.
Call Number: TX173 .S44 2009ISBN: 9780520257382Publication Date: 2008-10-02
Pilaf, Pozole and Pad Thai: American Women and Ethnic Food by
In this volume, 11 scholars explore the role of ethnic food in American culture, with a particular focus on women. They argue that ethnic cooking represents both a source of sustenance and a complex form of communication.
ISBN: 9781558492851Publication Date: 2001-03-01
Recipes for Reading: Community Cookbooks, Stories, Histories by
Community cookbooks were usually compiled by women and sold to raise money for charity. Contributors contend that the texts tell us much about the lives of those who wrote them. The volume is in three sections; a historical overview; essays about particular cookbooks; consideration of context.
Call Number: eBookISBN: 9781558490888Publication Date: 1997-11-01
Something from the Oven: Reinventing Dinner in 1950's America by
In this delightfully surprising history, Laura Shapiroauthor of the classic Perfection Saladrecounts the prepackaged dreams that bombarded American kitchens during the fifties. Faced with convincing homemakers that foxhole food could make it in the dining room, the food industry put forth the marketing notion that cooking was hard; opening cans, on the other hand, wasnt. But women werent so easily convinced by the canned and plastic-wrapped concoctions and a battle for both the kitchen and the true definition of homemaker ensued. Beautifully written and full of wry observation, this is a fun, illuminating, and definitely easy-to-digest look back at a crossroads in American cooking.
ISBN: 9780670871544Publication Date: 2004-03-30
Building a Housewife's Paradise: Gender, Politics, and American Grocery Stores in the Twentieth Century by
Supermarkets are a mundane feature in the landscape, but as Tracey Deutsch reveals, they represent a major transformation in the ways that Americans feed themselves. In her examination of the history of food distribution in the United States, Deutsch demonstrates the important roles that gender, business, class, and the state played in the evolution of American grocery stores. Deutsch's analysis reframes shopping as labor and embeds consumption in the structures of capitalism. The supermarket, that icon of postwar American life, emerged not from straightforward consumer demand for low prices, Deutsch argues, but through government regulations, women customers' demands, and retailers' concerns with financial success and control of the "shop floor." From small neighborhood stores to huge corporate chains of supermarkets, Deutsch traces the charged story of the origins of contemporary food distribution, treating topics as varied as everyday food purchases, the sales tax, postwar celebrations and critiques of mass consumption, and 1960s and 1970s urban insurrections. Demonstrating connections between women's work and the history of capitalism, Deutsch locates the origins of supermarkets in the politics of twentieth-century consumption.
Call Number: eBook & HF5469.23.U62 D48 2010ISBN: 9780807833278Publication Date: 2010-05-01
Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine by
For decades, smiling images of "Aunt Jemima" and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions, even as they were forced to prepare food for their oppressors. Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally "bound to the fire" as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations.
Call Number: eBookISBN: 9780813174730Publication Date: 2017-11-17
The Jemima Code: Two Centuries of African American Cookbooks by
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America's food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate "Aunt Jemima" who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world's largest private collections of cookbooks published by African American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant's manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. The Jemima Code transforms America's most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.
ISBN: 9780292745483Publication Date: 2015-09-20
