Download or read book A Culinary History of Southern Delaware Scrapple Beach Plums and Muskrat written by Denise Clemons and published by Arcadia Publishing. This book was released on 2016 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.
Download or read book A Culinary History of Southern Delaware Scrapple Beach Plums and Muskrat written by Denise Clemons and published by Arcadia Publishing. This book was released on 2016-08-01 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.
Download or read book The Cooking Gene written by Michael W. Twitty and published by HarperCollins. This book was released on 2018-07-31 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Southern Culinary History written by Kay Watkins and published by Lulu.com. This book was released on 2006-10-01 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditional southern recipes for appetizers, main dishes, side dishes, desserts, and more! Compiled from family recipes handed down over generations. Most recipes originated from the mid-south states of Tennessee, Georgia, and North Carolina.
Download or read book Colonial Delaware written by John Andrew Munroe and published by Millwood, N.Y. : KTO Press. This book was released on 1978 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Delaware the First State written by Carol E. Hoffecker and published by B B& A Publishers. This book was released on 2005-09 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the history of Delaware, from its first inhabitants and the arrival of European settlers to the effect of modern times on its business and government.
Download or read book What s Cooking in Delaware written by and published by Wimmer Book Dist. This book was released on 1996-02-01 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Lost Southern Chefs written by Robert F. Moss and published by University of Georgia Press. This book was released on 2022-02-15 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.
Download or read book A Culinary History of the Chesapeake Bay written by Tangie Holifield and published by Arcadia Publishing. This book was released on 2021-10-04 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty.
Download or read book A World Together written by and published by . This book was released on 1988 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Historical Archaeology of Delaware written by Lu Ann De Cunzo and published by Univ. of Tennessee Press. This book was released on 2004 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: "By analyzing what she describes as richly detailed archaeological site biographies, De Cunzo reconstructs how Delaware's farming people actively created their identities and shaped their interactions at home, at work, at church, and in the marketplace as they began to confront industrial capitalism. Informed by a contextual, interpretive perspective, this valuable work reveals the complex interrelationships among environment, technology, economy, social order, and cultural praxis that defined the "cultures of agriculture" in Delaware during the last three centuries."--Jacket.
Download or read book Between North and South written by Brett Gadsden and published by University of Pennsylvania Press. This book was released on 2012-10-08 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Between North and South chronicles the three-decade-long struggle over segregated schooling in Delaware, a key border state and important site of civil rights activism and white reaction. Historian Brett Gadsden begins by tracing the origins of a long litigation campaign by NAACP attorneys who translated popular complaints about the inequities in Jim Crow schooling into challenges to racial proscriptions in public education. Their legal victories subsequently provided the evidentiary basis for the Supreme Court's historic decision in Brown v. Board of Education, marking Delaware as a center of civil rights advancements. Gadsden's further examination of a novel metropolitan approach to address the problem of segregation in city and suburban schools, wherein proponents highlighted the web of state-sponsored discrimination that produced interrelated school and residential segregation, reveals the strategic creativity of civil rights activists. He shows us how, even in the face of concerted white opposition, these activists continued to advance civil rights reforms into the 1970s, secured one of the most progressive busing remedies in the nation, and created a potential model for desegregation efforts across the United States. Between North and South also explores how activists on both sides of the contest in this border state—adjacent to the Mason-Dixon line—helped create, perpetuate, and contest ideas of southern exceptionalism and northern innocence. Gadsden offers instead a new framework in which "southern-style" and "northern-style" modes of racial segregation and discrimination are revealed largely as regional myths that civil rights activists and opponents alternately evoked and strategically deployed to both advance and thwart reform.
Download or read book A Culinary History of Cape May Salt Oysters Beach Plums Cabernet Franc written by John Howard-Fusco and published by Arcadia Publishing. This book was released on 2017-04-03 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Author John Howard-Fusco traces the roots of Cape May's delectable dishes and recipes from long ago to the modern day. Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city "Restaurant Capital of New Jersey." The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with "fish, oysters, crabs, and good liquors" gave birth to a beachside haven. From the mint juleps to the Sunny Hall Café and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive.
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew Smith and published by . This book was released on 2013-01-31 with total page 2556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press. This book was released on 2007-05-01 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Download or read book History of Soybean Yields and Yield Research written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-08-21 with total page 1135 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 78 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Download or read book History Lover s Guide to Milwaukee A written by James Nelsen and published by Arcadia Publishing. This book was released on 2021-10 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Milwaukee is often described as a "big small town," and its quirky character stems from its many neighborhoods--each with its own stories to tell. Early territorial disputes, for example, led to the horribly (or humorously) misaligned streets of downtown. The city's signature rectangular pizza was born in the Third Ward. In Kilbourntown, Teddy Roosevelt was saved from an assassin's bullet by the smallest of items. Not far from that spot, eight baseball team owners formed the American League of Professional Baseball Clubs. And no matter the neighborhood, a fantastic glass of suds is never far away in this renowned beer city. Leading readers on a neighborhood-by-neighborhood tour, author and Milwaukee native Jim Nelsen pinpoints the fascinating historic locations of the Cream City.
