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Author: Barbara Haber
Publisher:
Published: 2002
Total Pages: 264
ISBN-13:
DOWNLOAD EBOOKAn 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.
Author: Anne Byrn
Publisher: Rodale Books
Published: 2018-08-21
Total Pages: 338
ISBN-13: 1623365465
DOWNLOAD EBOOKA delicious tour of America’s favorite treats, cookies, and candies from the beloved author of the bestselling Cake Mix Doctor series and American Cake IACP AWARD FINALIST • “Every recipe comes with a story as delicious as the small bite it describes. And best of all, every small bite begs to be baked.”—Dorie Greenspan, James Beard Award–winning author of Dorie’s Cookies Each of America’s little bites—cookies, candies, wafers, brittles—tells a big story, and each speaks volumes about what was going on in America when the recipes were created. In American Cookie, the New York Times bestselling author and Cake Mix Doctor Anne Byrn takes us on a journey through America’s baking history. And just like she did in American Cake, she provides an incredibly detailed historical background alongside each recipe. Because the little bites we love are more than just baked goods—they’re representations of different times in our history. Early colonists brought sugar cookies, Italian fig cookies, African benne wafers, and German gingerbread cookies. Each of the 100 recipes, from Katharine Hepburn Brownies and Democratic Tea Cakes to saltwater taffy and peanut brittle, comes with a lesson that’s both informative and enchanting.
Author: Adam D. Shprintzen
Publisher: UNC Press Books
Published: 2013-10-07
Total Pages: 285
ISBN-13: 1469608928
DOWNLOAD EBOOKVegetarianism has been practiced in the United States since the country's founding, yet the early years of the movement have been woefully misunderstood and understudied. Through the Civil War, the vegetarian movement focused on social and political reform, but by the late nineteenth century, the movement became a path for personal strength and success in a newly individualistic, consumption-driven economy. This development led to greater expansion and acceptance of vegetarianism in mainstream society. So argues Adam D. Shprintzen in his lively history of early American vegetarianism and social reform. From Bible Christians to Grahamites, the American Vegetarian Society to the Battle Creek Sanitarium, Shprintzen explores the diverse proponents of reform-motivated vegetarianism and explains how each of these groups used diet as a response to changing social and political conditions. By examining the advocates of vegetarianism, including institutions, organizations, activists, and publications, Shprintzen explores how an idea grew into a nationwide community united not only by diet but also by broader goals of social reform.
Author: Steven Gdula
Publisher: Bloomsbury Publishing USA
Published: 2008-12-04
Total Pages: 260
ISBN-13: 1596917873
DOWNLOAD EBOOKThe first book that puts the hearth of the American home-its many unique challenges and innovations-in its proper place in contemporary history. Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to "look into their pots" and "eat their bread." Steven Gdula gives us a view of American culture from the most popular room in the house: the kitchen. Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, Gdula creates a lively portrait of the last hundred years of American domestic life. The Warmest Room in the House explores food trends and technology, kitchen design, appliances and furniture, china and flatware, cookery bookery, food lit, and much more. Gdula traces the evolution of the kitchen from the back room where the work of the home happened to its place at the center of family life and entertainment today. Filled with fun facts about food trends, from Hamburger Helper to The Moosewood Cookbook, and food personalities, from Julia Child to Rachael Ray, The Warmest Room in the House is the perfect addition to any well-rounded kitchen larder.
Author: Scott Cookman
Publisher: Broadway
Published: 2007
Total Pages: 290
ISBN-13: 0767923081
DOWNLOAD EBOOKA history of American campfire cookery complements a selection of one hundred delicious, easy-to-prepare, traditional camping recipes, including Wild Rice Pancakes, Cornmeal Blueberry Biscuits, Corn Chowder, Camp-Style Bean Soup, Mulligan Stew, and many other dishes, along with helpful advice on cooking techniques, provisions lists, and more. Original. 17,500 first printing.
Author: Susan Wittig Albert
Publisher: University of Texas Press
Published: 2010-06-04
Total Pages: 236
ISBN-13: 0292784384
DOWNLOAD EBOOKFrom Eudora Welty's memoir of childhood to May Sarton's reflections on her seventieth year, writers' journals offer an irresistible opportunity to join a creative thinker in musing on the events—whether in daily life or on a global scale—that shape our lives. In An Extraordinary Year of Ordinary Days, best-selling mystery novelist Susan Wittig Albert invites us to revisit one of the most tumultuous years in recent memory, 2008, through the lens of 365 ordinary days in which her reading, writing, and thinking about issues in the wider world—from wars and economic recession to climate change—caused her to reconsider and reshape daily practices in her personal life. Albert's journal provides an engaging account of how the business of being a successful working writer blends with her rural life in the Texas Hill Country and the Sangre de Cristo Mountains of New Mexico. As her eclectic daily reading ranges across topics from economics, food production, and oil and energy policy to poetry, place, and the writing life, Albert becomes increasingly concerned about the natural world and the threats facing it, especially climate change and resource depletion. Asking herself, "What does it mean? And what ought I do about it?", she determines practical steps to take, such as growing more food in her garden, and also helps us as readers make sense of these issues and consider what our own responses might be.
Author: Carl J. Schneider
Publisher: Infobase Publishing
Published: 2003
Total Pages: 481
ISBN-13: 1438108907
DOWNLOAD EBOOKFirsthand accounts and brief biographies describe how Americans were affected by the events surrounding World War II.
Author: Alex Prud'homme
Publisher: Vintage
Published: 2024-02-20
Total Pages: 529
ISBN-13: 0525433031
DOWNLOAD EBOOKA wonderfully entertaining, often surprising history of presidential taste, from the grim meals eaten by Washington and his starving troops at Valley Forge to Trump’s fast-food burgers and Biden’s ice cream—what they ate, why they ate it, and what it tells us about the state of the nation—from the coauthor of Julia Child’s bestselling memoir My Life in France "[A] beautifully written book about how the presidential palate has helped shape America. . . . Fascinating."—Stanley Tucci Some of the most significant moments in American history have occurred over meals, as U.S. presidents broke bread with friends or foes: Thomas Jefferson’s nation-building receptions in the new capital, Washington, D.C.; Ulysses S. Grant’s state dinner for the king of Hawaii; Teddy Roosevelt’s groundbreaking supper with Booker T. Washington; Richard Nixon’s practiced use of chopsticks to pry open China; Jimmy Carter’s cakes and pies that fueled a détente between Israel and Egypt at Camp David. Here Alex Prud’homme invites readers into the White House kitchen to reveal the sometimes curious tastes of twenty-six of America’s most influential presidents and the ways their choices affected food policy around the world. And the White House menu grew over time—from simple eggs and black coffee for Abraham Lincoln during the Civil War to jelly beans and enchiladas for Ronald Reagan and arugula for Barack Obama. What our leaders say about food touches on everything from our nation’s shifting diet and local politics to global trade, war, class, gender, race, and so much more. Prud’homme also details overlooked figures, like George Washington’s enslaved chef, Hercules Posey, whose meals burnished the president’s reputation before the cook narrowly escaped to freedom, and pioneering First Ladies, such as Dolley Madison and Jackie Kennedy. As he weaves these stories together, Prud’homme shows that food is not just fuel when it is served to the most powerful people in the world. It is a tool of communication, a lever of power and persuasion, and a symbol of the nation. Included are ten authentic recipes for favorite presidential dishes, such as: *Martha Washington’s Preserved Cherries, *Abraham Lincoln’s Gingerbread Men, *William H. Taft’s Billy Bi Mussel Soup, *Franklin D. Roosevelt’s Reverse Martini, *Lady Bird Johnson’s Pedernales River Chili
Author: Susan Ware
Publisher: NYU Press
Published: 2005-02-07
Total Pages: 480
ISBN-13: 0814784666
DOWNLOAD EBOOKOne of the most beloved radio show hosts of the 1940s and 1950s, Mary Margaret McBride (1899—1976) regularly attracted between six and eight million listeners to her daily one o'clock broadcast. During her twenty years on the air she interviewed tens of thousands of people, from President Harry Truman and Frank Lloyd Wright to Rachel Carson and Zora Neale Hurston. This is her story. Five decades after their broadcast, her shows remain remarkably fresh and interesting. And yet McBride—the Oprah Winfrey of her day—has been practically forgotten, both in radio history and in the history of twentieth-century popular culture, primarily because she was a woman and because she was on daytime radio. Susan Ware explains how Mary Margaret McBride was one of the first to exploit the cultural and political importance of talk radio, pioneering the magazine-style format that many talk shows still use. This radio biography recreates the world of daytime radio from the 1930s through the 1950s, confirming the enormous significance of radio to everyday life, especially for women. In the first in-depth treatment of McBride, Ware starts with a description of how widely McBride was revered in the mid-1940s—the fifteenth anniversary party for her show in 1949 filled Yankee Stadium. Once the readers have gotten to know Mary Margaret (as everyone called her), Ware backtracks to tell the story of McBride’s upbringing, her early career, and how she got her start in radio. The latter part of the book picks up McBride's story after World War II and through her death in 1976. An epilogue discusses the contemporary talk show phenomenon with a look back to Mary Margaret McBride’s early influence on the format.
Author: Jennifer Jensen Wallach
Publisher: University of Arkansas Press
Published: 2014-11-01
Total Pages: 269
ISBN-13: 1610755502
DOWNLOAD EBOOKDesigned to appeal to students of history and foodies alike, American Appetites, the first book in the University of Arkansas Press’s new Food and Foodways series, brings together compelling firsthand testimony describing the nation’s collective eating habits throughout time. Beginning with Native American folktales that document foundational food habits and ending with contemporary discussions about how to obtain adequate, healthful, and ethical food, this volume reveals that the quest for food has always been about more than physical nourishment, demonstrating changing attitudes about issues ranging from patriotism and gender to technology and race. Readers will experience vicariously hunger and satiation, culinary pleasure and gustatory distress from perspectives as varied as those of enslaved Africans, nineteenth-century socialites, battle-weary soldiers, impoverished immigrants, and prominent politicians. Regardless of their status or the peculiarities of their historical moment, the Americans whose stories are captured here reveal that U.S. history cannot be understood apart from an examination of what drives and what feeds the American appetite.
