Download or read book Pickled Herring and Pumpkin Pie written by Henriette Davidis and published by Max Kade Institute. This book was released on 2002 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pickled Herring and Pumpkin Pie is the reprint of a best-selling nineteenth-century German cookbook that was adapted for Germans living in America. As several German-language editions were published in Milwaukee, the recipes and other information evolved considerably, and the book was eventually translated into English with the title Practical Cookbook. The result is a fascinating mix of recipes from Old and New Worlds, ranging from traditional German fare (see the Beef Rouladen) to very American dishes (try the version of Strawberry Shortcake) to frontier cuisine--how about some roasted beaver tails? In addition to such culinary delights, Pickled Herring and Pumpkin Pie offers a glimpse into life in a nineteenth-century immigrant household and how immigrants tried to preserve the old ways while adapting to a new environment. Features of the cookbook include advice on how to use such "new" ingredients as corn or equipment like the Dutch oven, and how to shop in America, grow a proper kitchen garden, preserve food, cook medicinal dishes, and entertain properly. Pickled Herring and Pumpkin Pie offers authentic immigrant recipes in their cultural, social, and historical context. It is a delightful resource for epicures with a historical bent as well as for those who enjoy learning more about the day-to-day life of their ancestors.
Download or read book Sweet Land of Liberty written by Rossi Anastopoulo and published by Abrams. This book was released on 2022-10-25 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD WINNER • A delicious and delightful narrative history of pie in America, from the colonial era through the civil rights movement and beyond. From the pumpkin pie gracing the Thanksgiving table to the apple pie at the Fourth of July picnic, nearly every American shares a certain nostalgia for a simple circle of crust and filling. But America’s history with pie has not always been so sweet. After all, it was a slice of cherry pie at the Woolworth’s lunch counter on a cool February afternoon that helped to spark the Greensboro sit-ins and ignited a wave of anti-segregation protests across the South during the civil rights movement. Molasses pie, meanwhile, captures the legacies of racial trauma and oppression passed down from America’s history of slavery, and Jell-O pie exemplifies the pressures and contradictions of gender roles in an evolving modern society. We all know the warm comfort of the so-called “All-American” apple pie . . . but just how did pie become the symbol of a nation? In Sweet Land of Liberty: A History of America in 11 Pies, award-winning food writer Rossi Anastopoulo cracks open our relationship to pie with wit and good humor. For centuries, pie has been a malleable icon, co-opted for new social and political purposes. Here, Anastopoulo traces the pies woven into our history, following the evolution of our country across centuries of innovation and change. With corresponding recipes for each chapter and sidebars of quirky facts throughout, Sweet Land of Liberty is an entertaining, informative, and utterly charming food history for bakers, dessert lovers, and history aficionados alike. Ultimately, the story of pie is the story of America itself, and it’s time to dig in. Includes Illustrations
Download or read book The Flavor of Wisconsin written by Harva Hachten and published by Wisconsin Historical Society. This book was released on 2013-09-03 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Wisconsin Historical Society published Harva Hachten's The Flavor of Wisconsin in 1981. It immediately became an invaluable resource on Wisconsin foods and foodways. This updated and expanded edition explores the multitude of changes in the food culture since the 1980s. It will find new audiences while continuing to delight the book’s many fans. And it will stand as a legacy to author Harva Hachten, who was at work on the revised edition at the time of her death in April 2006. While in many ways the first edition of The Flavor of Wisconsin has stood the test of time very well, food-related culture and business have changed immensely in the twenty-five years since its publication. Well-known regional food expert and author Terese Allen examines aspects of food, cooking, and eating that have changed or emerged since the first edition, including the explosion of farmers' markets; organic farming and sustainability; the "slow food" movement; artisanal breads, dairy, herb growers, and the like; and how relatively recent immigrants have contributed to Wisconsin's remarkably rich food scene.
Download or read book From the Jewish Heartland written by Ellen F. Steinberg and published by University of Illinois Press. This book was released on 2011-06-01 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. With the influx of hundreds of thousands of Jews during the late nineteenth and early twentieth centuries came new recipes and foodways that transformed the culture of the region. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, dark pumpernickel bread sprinkled with almonds and crunchy Iowa sunflower seeds, tangy ketchup concocted from wild sour grapes, Sephardic borekas (turnovers) made with sweet cherries from Michigan, rich Chicago cheesecakes, native huckleberry pie from St. Paul, and savory gefilte fish from Minnesota northern pike. Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways, as reported in contemporary newspapers, magazines, and published accounts. They give special attention to the impact on these foodways of large-scale immigration, relocation, and Americanization processes during the nineteenth century and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Download or read book Food Culture in Germany written by Ursula Heinzelmann and published by Bloomsbury Publishing USA. This book was released on 2008-06-30 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: The grown-up Germany of today is able to explore its cultural identity, including its food culture. For some years now, German food has seen a return to regionalism, and beloved traditional dishes have been rediscovered and revived, counteracting to some extent the effects of globalization and industrialization. As well, a host of new culinary traditions brought in with new immigrants makes for an exciting food scene. Food Culture in Germany, written by a native Berliner, is destined to become a classic as the best source in English for a thorough and up-to-date understanding of Germans and their food—the history, foodstuffs, cooking, special occasions, lifestyle eating habits, and diet and health. The Historical Overview chapter takes the reader on a culinary tour from ancient times through the Holy Roman Empire to the Lebensraum of Hitler and on to reunification of the two Germanys until today's return to normalcy. Chapter 2, Major Foods and Ingredients, highlights the classic German staples. Chapter 3, Cooking, discusses the family and gender dynamics plus cooking techniques and utensils, the German kitchen, and the professional chef as media figure phenomenon. The Typical Meals chapter gives an in-depth insider's look at how and what Germans eat today. Chapter 5, Eating Out, describes the wide range of opportunities for eating out, from grabbing Currywurst on the street, to lunching in office and school cafeterias, to meeting friends for coffee and cake at the Konditerei. German holidays and special occasions are elaborated on in the context of more secular and younger influences in Chapter 6. Chapter 7 covers the German diet and the strong interest in health in the country, with its holistic roots. Food safety, a big topic in Europe today, is also discussed at length. An introduction, chronology, glossary, resource guide, selected bibliography, and illustrations complete this outstanding resource.
Download or read book Baking Powder Wars written by Linda Civitello and published by University of Illinois Press. This book was released on 2017-05-22 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.
Download or read book Food and Drink in American History 3 volumes written by Andrew F. Smith and published by Bloomsbury Publishing USA. This book was released on 2013-10-28 with total page 2304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This three-volume encyclopedia on the history of American food and beverages serves as an ideal companion resource for social studies and American history courses, covering topics ranging from early American Indian foods to mandatory nutrition information at fast food restaurants. The expression "you are what you eat" certainly applies to Americans, not just in terms of our physical health, but also in the myriad ways that our taste preferences, eating habits, and food culture are intrinsically tied to our society and history. This standout reference work comprises two volumes containing more than 600 alphabetically arranged historical entries on American foods and beverages, as well as dozens of historical recipes for traditional American foods; and a third volume of more than 120 primary source documents. Never before has there been a reference work that coalesces this diverse range of information into a single set. The entries in this set provide information that will transform any American history research project into an engaging learning experience. Examples include explanations of how tuna fish became a staple food product for Americans, how the canning industry emerged from the Civil War, the difference between Americans and people of other countries in terms of what percentage of their income is spent on food and beverages, and how taxation on beverages like tea, rum, and whisky set off important political rebellions in U.S. history.
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 Regional American Food Culture written by Lucy M. Long and published by Bloomsbury Publishing USA. This book was released on 2009-10-13 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regional American food culture still exists and is strongest in more rural, homogenous areas of the country. Regional foods are a major component of regional identities, and Americans make a big to-do about their home-grown favorites. The current food cultures of the major American regions-northeast/New England, the Mid-Atlantic, the South, the West, the Midwest-and subregions are illuminated here like never before. Everyone knows something about the iconic fare of a region, such as Soul Food in the South and New England clam bakes, but with this resource readers are able to delve wider and deeper into how Americans from Alaska to Hawaii to the Amish country of the Midwest to the Eastern Seaboard sustain themselves and what their food lifestyles are today. The unique regional food cultures that have developed according to natural resources and population are increasingly affected by social and economic trends. Increasingly mobile Americans generally have access to the same fast food and supermarket chain offerings, read the same mass market food magazines and watch the cable food shows, and younger generations may have less time to continue family food traditions such as baking the ethnic breads and desserts that their mothers did. Regional American Food Culture discusses the various traditions within the context of a new millennium. Narrative chapters describe the background of the regional food culture, what the primary foods are, how the food is cooked and by whom, what the typical meals are, how food is used in special occasions, and diet and health issues in the regions. A chronology, resource guide, selected bibliography, and illustrations complement the text.
Download or read book Learning to Cook in 1898 written by Ellen FitzSimmons Steinberg and published by Wayne State University Press. This book was released on 2007 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learning to Cook in 1898 is more than just a cookbook or a collection of nostalgic recipes. While the volume does contain treasured family recipes, the book's primary focus is on the efforts Irma Rosenthal Frankenstein took to educate herself about cooking, nutrition, health, and household management as a young, American-born, middle class Chicago bride of Jewish heritage at the turn of the century. In this volume, author Ellen F. Steinberg analyzes primary material found in Irma's "First Cook Book" and memoirs. She focuses on approximately one year in Irma's life during which the bride-to-be collected recipes for a variety of entrees, vegetable dishes, soups, salads, tea sandwiches, baked goods, and desserts. Though many of these recipes have obvious German roots, some were clipped from local newspapers and women's magazines, demonstrating Irma's efforts to combine her family's culinary traditions with modern American foodways. Eleanor Hanson, a culinary professional, worked with Steinberg to adapt more than eighty of the recipes for modern cooks. Learning to Cook in 1898 offers insights into everyday life of the era, the sphere of women's experience, and the customs of German and German-American communities in the Midwest. The text and recipes together will give readers interested in culinary history an opportunity not only to step back into the past but also to sample the rich tastes of those times.
Download or read book Beyond Bratwurst written by Ursula Heinzelmann and published by Reaktion Books. This book was released on 2014-04-15 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility. Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.
Download or read book Meat Makes People Powerful written by Wilson J. Warren and published by University of Iowa Press. This book was released on 2018-02-15 with total page 265 pages. Available in PDF, EPUB and Kindle. Book excerpt: From large-scale cattle farming to water pollution, meat— more than any other food—has had an enormous impact on our environment. Historically, Americans have been among the most avid meat-eaters in the world, but long before that meat was not even considered a key ingredient in most civilizations’ diets. Labor historian Wilson Warren, who has studied the meat industry for more than a decade, provides this global history of meat to help us understand how it entered the daily diet, and at what costs and benefits to society. Spanning from the nineteenth century to current and future trends, Warren walks us through the economic theory of food, the discovery of protein, the Japanese eugenics debate around meat, and the environmental impact of livestock, among other topics. Through his comprehensive, multifaceted research, he provides readers with the political, economic, social, and cultural factors behind meat consumption over the last two centuries. With a special focus on East Asia, Meat Makes People Powerful reveals how national governments regulated and oversaw meat production, helping transform virtually vegetarian cultures into major meat consumers at record speed. As more and more Americans pay attention to the sources of the meat they consume, Warren’s compelling study will help them not only better understand the industry, but also make more informed personal choices. Providing an international perspective that will appeal to scholars and nutritionists alike, this timely examination will forever change the way you see the food on your plate.
Download or read book The Oxford Companion to American Food and Drink written by Andrew F. Smith and published by Oxford University Press on Demand. This book was released on 2007-05 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt: A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Download or read book Stoneboat Journey written by Will Kalinke and published by Trafford Publishing. This book was released on 2010-12 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Richard sits, surrounded by his loving grandchildren, in the midst of yet another difficult Wisconsin winter. Fighting the cold, cuddling close to a blazing fire, they say, "Tell us a story, Grandpa! Tell us a story!" Grandpa Richard is happy to oblige, and so begins a nostalgic journey back to the 1920s, when Richard's family struggled to survive in rural parts of the far northern United States. A mix of fact and fiction, Stoneboat Journey is one man's look into his family history and how their history related to and affected the history of our country. Richard's family was comprised of German immigrants, living and fighting to thrive through blizzard, fire, and tragic loss. Richard, once a shy a withdrawn young man, finds himself thrown into the mix, as well, accepting a leadership role at a very early age. In his unexpected leadership role, Richard finds happiness, purpose, and wisdom that last into his later years. Stoneboat Journey is more than a family memoir. It is the memoir of a developing America. Many of our current creature comforts are based on the difficult lives of these early families, struggling to make ends meet. The story of Richard's family is the story of America.
Download or read book My Yiddishe Mama written by Aden Friedman and published by . This book was released on 2020-04-20 with total page 174 pages. Available in PDF, EPUB and Kindle. Book excerpt: My Yiddishe Mama is more than just a Jewish cookbook. It captures the stories of South African Jews and traces their roots back to Eastern Europe; Africa and the Middle East. These nostalgic stories are sure to make you laugh and cry, but most importantly, remember. Not only did each Yiddishe Mama share their story with me, but they gave me some of their most treasured possessions – their famous recipes. Each recipe has been tried and tested; they are delicious; uncomplicated and are guaranteed to put a smile on your face. My hope is that as you page through My Yiddishe Mama, you will remember to celebrate the past, live joyfully in the present and share in the prospect of the future. The key ingredient in this book is love, and you are sure to find it on every page! “Alts ken der mentch fargesn nor nit esn.” – A person can forget everything but eating. Yiddish Proverb
Download or read book Gudrun s Kitchen written by Irene O. Sandvold and published by Wisconsin Historical Society. This book was released on 2012-05-29 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: The youngest of a large Norwegian immigrant family, Gudrun Thue Sandvold was known for her beaming blue eyes and a reserve that gave way to laughter whenever she got together with her sisters. She took immeasurable pride in her children and grandchildren, kept an exquisite home, and turned the most mundane occasion into a party. And to all who knew her, Gudrun’s cooking was the stuff of legend. Part cookbook, part immigrant story, and part family memoir, Gudrun's Kitchen features hundreds of Gudrun Sandvold’s recipes for comfort food from a time when families and friends gathered at the table and connected with one another every single day. But this book is much more than a guide to Norwegian culinary traditions; it is an important contribution to immigrant history and a vital documentation of our nation’s multicultural heritage.
Download or read book A Long and Messy Business written by Rowley Leigh and published by Unbound Publishing. This book was released on 2018-10-04 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'I get fed up with the number of cookbooks that promise quick and easy meals, those that promise a three-course dinner that can be knocked up in thirty minutes. Most cooking, and certainly most enjoyable cooking, takes a little longer. I can knock something up in a hurry if I have to – there are plenty of quick and easy recipes in this book – but that ability was a long time in the acquisition, and I still prefer to take my time, in order to do it better than I did it last time.' These recipes and essays, first published in the Financial Times, are a distillation of Rowley Leigh’s forty years as both a professional chef and a home cook. They detail with precision and wit how to cook and enjoy both unusual and familiar ingredients through the seasons. With Leigh’s succinct wine recommendations and over 120 recipes, this is a book to get messy with overuse in the kitchen and to pore over in an armchair with a glass of the author’s beloved Riesling close to hand.
