Pilgrim Foods and Recipes

Pilgrim Foods and Recipes

Author: Sarah Florence

Publisher: Rosen Classroom

Published: 2000-12-30

Total Pages: 28

ISBN-13: 9780823981656

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Describes the variety of dishes prepared by the Pilgrims


Food and Recipes of the Pilgrims

Food and Recipes of the Pilgrims

Author: George Erdosh

Publisher: Rosen Classroom Books & Materials

Published: 2001-12-15

Total Pages: 24

ISBN-13: 9780823961795

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Describes the kinds of foods grown and prepared by the Pilgrims during their first years in America, and their dependence upon Native people to ward off starvation. Includes recipes.


Giving Thanks

Giving Thanks

Author: Kathleen Curtin

Publisher: Clarkson Potter Publishers

Published: 2005

Total Pages: 0

ISBN-13: 9781400080571

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A Delicious Exploration of the Thanksgiving Holiday Thanksgiving is the quintessential American holiday, with 97 percent of Americans eating turkey on that day. But beyond the bird, the menu is as varied as the cultures of the nation’s melting pot—and every recipe tells a story.Giving Thanksexplores the delicious, fascinating history of Thanksgiving, complete with trivia, recipes, and an amazing collection of archival imagery of the holiday’s history. Perfect for parents, kids, teachers, history buffs, and of course Thanksgiving cooks,Giving Thanksis a true keepsake cookbook, meant to be shared and enjoyed year after year. Thanksgiving specialists Kathleen Curtin and Sandra L. Oliver and the world-famous Plimoth Plantation trace the colorful history of the holiday, from the story of “The First Thanksgiving” to twenty-first-century customs. Then the real fun begins—a delicious assortment of more than eighty recipes, from appetizers to desserts, old-fashioned mincemeat pies to modern pumpkin cheesecake, generously seasoned with plenty of fascinating trivia. Giving Thanksshows that there’s definitely more to Thanksgiving cookery than sage stuffing and pumpkin pie, highlighting favorites from throughout the holiday’s history and from an incredible variety of cultures. Recipes include five different ways to prepare turkey, from Classic New England to Indian and Cuban; Oyster Stew and Pomegranate and Persimmon Salad; Creamed Onions and Corn Pudding; and pies galore, from Cranberry Pear to Texas Buttermilk. Filled with a vibrant, fascinating collection of Thanksgiving photographs and illustrations from Plimoth Plantation’s unparalleled archives,Giving Thanksbrings the history of Thanksgiving to life in an incredibly delicious way.


The English Housewife

The English Housewife

Author: Gervase Markham

Publisher: McGill-Queen's Press - MQUP

Published: 1994

Total Pages: 386

ISBN-13: 9780773511033

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In 1615 Englishman Gervase Markham published a handbook for housewives that contains "all the virtuous knowledges and actions both of the mind and body, which ought to be in any complete housewife". Markham instructs and advises on everything from the plague to baldness and bad breath. Woodcut illustrations add a richness to this look at life during the Renaissance.


Tastes of the Camino

Tastes of the Camino

Author: Yosmar Monique Martinez

Publisher:

Published: 2016-06-01

Total Pages:

ISBN-13: 9780997253405

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Foods along St. James Way in Northern Spain


The Plimoth Colony Cook Book

The Plimoth Colony Cook Book

Author: Elizabeth St. John Bruce

Publisher: Courier Corporation

Published: 2005-09-08

Total Pages: 98

ISBN-13: 048644371X

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Originally published: The Plymouth Antiquarian Society, 9th ed., 2004.


The Cooking Gene

The Cooking Gene

Author: Michael W. Twitty

Publisher: HarperCollins

Published: 2018-07-31

Total Pages: 505

ISBN-13: 0062876570

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2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts