The New Settlement Cookbook

The New Settlement Cookbook

Author: Charles Pierce

Publisher:

Published: 1991

Total Pages: 814

ISBN-13: 9780671693367

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Provides samples of the country's rich immigrant culture, with recipes for easy country pate, New England fish chowder, shrimp fried rice, roast duckling with cornbread, shepherd's pie, and more


America's Founding Food

America's Founding Food

Author: Keith Stavely

Publisher: Univ of North Carolina Press

Published: 2006-03-08

Total Pages: 408

ISBN-13: 0807876720

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From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.


Northern Hospitality

Northern Hospitality

Author: Keith W. F. Stavely

Publisher: Univ of Massachusetts Press

Published: 2011

Total Pages: 0

ISBN-13: 9781558498617

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A lively introduction to New England cooks, cookbooks, and recipes


Cookbook Politics

Cookbook Politics

Author: Kennan Ferguson

Publisher: University of Pennsylvania Press

Published: 2020-05-29

Total Pages: 160

ISBN-13: 0812252268

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An original and eclectic view of cookbooks as political acts Cookbooks are not political in conventional ways. They neither proclaim, as do manifestos, nor do they forbid, as do laws. They do not command agreement, as do arguments, and their stipulations often lack specificity — cook "until browned." Yet, as repositories of human taste, cookbooks transmit specific blends of flavor, texture, and nutrition across space and time. Cookbooks both form and reflect who we are. In Cookbook Politics, Kennan Ferguson explores the sensual and political implications of these repositories, demonstrating how they create nations, establish ideologies, shape international relations, and structure communities. Cookbook Politics argues that cookbooks highlight aspects of our lives we rarely recognize as political—taste, production, domesticity, collectivity, and imagination—and considers the ways in which cookbooks have or do politics, from the most overt to the most subtle. Cookbooks turn regional diversity into national unity, as Pellegrino Artusi's Science in the Kitchen and the Art of Eating Well did for Italy in 1891. Politically affiliated organizations compile and sell cookbooks—for example, the early United Nations published The World's Favorite Recipes. From the First Baptist Church of Midland, Tennessee's community cookbook, to Julia Child's Mastering the Art of French Cooking, to the Italian Futurists' proto-fascist guide to food preparation, Ferguson demonstrates how cookbooks mark desires and reveal social commitments: your table becomes a representation of who you are. Authoritative, yet flexible; collective, yet individualized; cooperative, yet personal—cookbooks invite participation, editing, and transformation. Created to convey flavor and taste across generations, communities, and nations, they enact the continuities and changes of social lives. Their functioning in the name of creativity and preparation—with readers happily consuming them in similar ways—makes cookbooks an exemplary model for democratic politics.


Bacon

Bacon

Author: Fred Thompson

Publisher: UNC Press Books

Published: 2016-08-26

Total Pages: 109

ISBN-13: 1469630125

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From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts--notably, bacon--became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods. Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book's fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson's count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson's do-it-yourself recipes for making bacon from fresh pork belly in five different styles.


The Astronaut's Cookbook

The Astronaut's Cookbook

Author: Charles T. Bourland

Publisher: Springer Science & Business Media

Published: 2009-10-31

Total Pages: 224

ISBN-13: 144190624X

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Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel. This book allows anyone with a normal kitchen to prepare space food. Since some of the processing such as freeze dehydration, and packaging cannot be accomplished in the normal kitchen, many of the recipes will not produce the food that would be launched in space, but will prepare food similar to what the astronauts would eat after they had added the water to the food in space. Many of the space foods are prepared to the point of ready to eat, and then frozen and freeze dried. Food preparation in this book stops at the point of ready to eat before the freezing and dehydrating takes place. Recipes in this book are extracted from the NASA food specifications and modified for preparation in a normal kitchen. The book will contain the following chapters: Introduction, Appetizers, Beverages, Bread and Tortillas, Cookies, Sandwiches, Desserts, Main Dishes, Soups and Salads, Vegetables, and Future Space Foods. Interesting tidbits of space food history will be spread throughout the book. Examples like; did NASA invent Tang?, who was the first person to eat in space?, the Gemini sandwich fiasco, why there is no alcohol in U.S. space food systems, astronauts favorite food, etc.


A Kosher Christmas

A Kosher Christmas

Author: Joshua Eli Plaut

Publisher: Rutgers University Press

Published: 2012-10-24

Total Pages: 231

ISBN-13: 0813553814

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Christmas is not everybody’s favorite holiday. Historically, Jews in America, whether participating in or refraining from recognizing Christmas, have devised a multitude of unique strategies to respond to the holiday season. Their response is a mixed one: do we participate, try to ignore the holiday entirely, or create our own traditions and make the season an enjoyable time? This book, the first on the subject of Jews and Christmas in the United States, portrays how Jews are shaping the public and private character of Christmas by transforming December into a joyous holiday season belonging to all Americans. Creative and innovative in approaching the holiday season, these responses range from composing America’s most beloved Christmas songs, transforming Hanukkah into the Jewish Christmas, creating a national Jewish tradition of patronizing Chinese restaurants and comedy shows on Christmas Eve, volunteering at shelters and soup kitchens on Christmas Day, dressing up as Santa Claus to spread good cheer, campaigning to institute Hanukkah postal stamps, and blending holiday traditions into an interfaith hybrid celebration called “Chrismukkah” or creating a secularized holiday such as Festivus. Through these venerated traditions and alternative Christmastime rituals, Jews publicly assert and proudly proclaim their Jewish and American identities to fashion a universally shared message of joy and hope for the holiday season. See also: http://www.akosherchristmas.org


Jewish Cooking in America

Jewish Cooking in America

Author: Joan Nathan

Publisher: Knopf

Published: 1998-09-08

Total Pages: 552

ISBN-13:

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Traces three centuries of Jewish-American culinary history, with more than three hundred kosher recipes, a historical overview, and an explanation of dietary laws.


Flavors of Oakland

Flavors of Oakland

Author: Elazar Sontag

Publisher:

Published: 2016-07-01

Total Pages: 188

ISBN-13: 9780964435278

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Flavors of Oakland will take you on a culinary tour through one of America's most vibrant cities. In each of the 20 chapters you will meet an Oakland resident who shares their story and a treasured recipe from their culture. Magnificent photos of the people and recipes bring the Flavors of Oakland to your own kitchen wherever you may be.