Download or read book The Founding Foodies written by Dave DeWitt and published by Sourcebooks, Inc.. This book was released on 2010-11-01 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Who Were the Original Foodies? Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America's diverse food culture. Like many of today's foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians. In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders not only established America's political destiny, but also revolutionized the very foods we eat. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup

Download or read book Inside the California Food Revolution written by Joyce Goldstein and published by Univ of California Press. This book was released on 2013-09-06 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

Download or read book Dining at Monticello written by Damon Lee Fowler and published by University of Virginia Press. This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes, background essays, anecdotes, and lush illustrations provide an inviting view of the renowned hospitality offered at Thomas Jefferson's table at Monticello.

Download or read book Steal the Menu written by Raymond Sokolov and published by Vintage. This book was released on 2013-05-14 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Four decades of memories from a gastronome who witnessed the food revolution from the (well-provisioned) trenches—a delicious tour through contemporary food history. When Raymond Sokolov became food editor of The New York Times in 1971, he began a long, memorable career as restaurant critic, food historian, and author. Here he traces the food scene he reported on in America and abroad, from his pathbreaking dispatches on nouvelle cuisine chefs like Paul Bocuse and Michel Guérard in France to the rise of contemporary American food stars like Thomas Keller and Grant Achatz, and the fruitful collision of science and cooking in the kitchens of El Bulli in Spain, the Fat Duck outside London, and Copenhagen’s gnarly Noma. Sokolov invites readers to join him as a privileged observer of the most transformative period in the history of cuisine with this personal narrative of the sensual education of an accidental gourmet. We dine out with him at temples of haute cuisine like New York’s Lutèce but also at a pioneering outpost of Sichuan food in a gas station in New Jersey, at a raunchy Texas chili cookoff, and at a backwoods barbecue shack in Alabama, as well as at three-star restaurants from Paris to Las Vegas. Steal the Menu is, above all, an entertaining and engaging account of a tumultuous period of globalizing food ideas and frontier-crossing ingredients that produced the unprecedentedly rich and diverse way of eating we enjoy today.

Download or read book Stirring the Pot with Benjamin Franklin written by Rae Katherine Eighmey and published by Smithsonian Institution. This book was released on 2018-01-16 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this remarkable work, Rae Katherine Eighmey presents Franklin's delight and experimentation with food throughout his life. At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions--he lived fifteen years in England and nine in France--Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America. Stirring the Pot with Benjamin Franklin conveys all of Franklin's culinary adventures, demonstrating that Franklin's love of food shaped not only his life but also the character of the young nation he helped build.

Download or read book Food in the Air and Space written by Richard Foss and published by Rowman & Littlefield. This book was released on 2014-12-11 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the history of cooking, there has been no more challenging environment than those craft in which humans took to the skies. The tale begins with meals aboard balloons and zeppelins, where cooking was accomplished below explosive bags of hydrogen, ending with space station dinners that were cooked thousands of miles below. This book is the first to chart that history worldwide, exploring the intricacies of inflight dining from 1783 to the present day, aboard balloons, zeppelins, land-based aircraft and flying boats, jets, and spacecraft. It charts the ways in which commercial travelers were lured to try flying with the promise of familiar foods, explains the problems of each aerial environment and how chefs, engineers, and flight crew adapted to them, and tells the stories of pioneers in the field. Hygiene and sanitation were often difficult, and cultural norms and religious practices had to be taken into account. The history is surprising and sometimes humorous at times some ridiculous ideas were tried, and airlines offered some strange meals to try to attract passengers. It’s an engrossing story with quite a few twists and turns, and this first book on the subject tells it with a light touch.

Download or read book A History of Food in 100 Recipes written by William Sitwell and published by Little, Brown. This book was released on 2013-06-18 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.

Download or read book A Revolution in Eating written by James E. McWilliams and published by Columbia University Press. This book was released on 2005 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: History of food in the United States.

Download or read book Kansas City written by Andrea L. Broomfield and published by Rowman & Littlefield. This book was released on 2016-02-25 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: While some cities owe their existence to lumber or oil, turpentine or steel, Kansas City owes its existence to food. From its earliest days, Kansas City was in the business of provisioning pioneers and traders headed west, and later with provisioning the nation with meat and wheat. Throughout its history, thousands of Kansas Citians have also made their living providing meals and hospitality to travelers passing through on their way elsewhere, be it by way of a steamboat, Conestoga wagon, train, automobile, or airplane. As Kansas City’s adopted son, Fred Harvey sagely noted, “Travel follows good food routes,” and Kansas City’s identity as a food city is largely based on that fact. Kansas City: A Food Biography explores in fascinating detail how a frontier town on the edge of wilderness grew into a major metropolis, one famous for not only great cuisine but for a crossroads hospitality that continues to define it. Kansas City: A Food Biography also explores how politics, race, culture, gender, immigration, and art have forged the city’s most iconic dishes, from chili and steak to fried chicken and barbecue. In lively detail, Andrea Broomfield brings the Kansas City food scene to life.

Download or read book Thomas Jefferson s Feast written by Frank Murphy and published by Random House Books for Young Readers. This book was released on 2013-02-12 with total page 49 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether they're preparing for President's Day or whether they just like to eat, children will find much to devour in this leveled reader about Thomas Jefferson's role in America's culinary history! Did you know that every time you munch on a french fry or snack on ice cream, you have Thomas Jefferson to thank? It’s true! This founding father was one of America’s first foodies. After a visit to France, he introduced all sorts of yummy treats to America—including one that upset more than just tummies and created a culinary controversy! Get the scoop in this deliciously funny, true story—guaranteed to tempt even the most reluctant readers!

Download or read book Da Vinci s Kitchen written by Dave DeWitt and published by Sunbelt Editions. This book was released on 2017-05-29 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: With wars among the city-states raging in early Renaissance Italy, the enigmatic genius Leonardo da Vinci was producing some of the most lavish theatrical productions and banquets Europe has ever seen in the Sforza Court in Milan, while personally living a nearly monastic life, eating the most basic vegetarian foods. Leonardo's food history is just a part of the fascinating and little known story of the origins of Italian cuisine. The tale begins in the early Renaissance with the first superstar chefs, Maestro Martino and Platina, whose cookbooks literally set the stage for the evolution of the cooking of Italy. Both of these cooks moved away from the use of imported spices in favor of local aromatic herbs. The introduction of new crops into Italy soon transformed the cuisine of the regions. Rice became risotto, durum wheat became pasta, and sugarcane became sugar and replaced honey, forever changing the nature of Italian sweets and desserts. Despite near starvation for the poor, the wealthy courts of the city states indulged themselves with fantastic feasts and elaborate spectacles. Leonardo produced The Masque of the Planets, a multimedia entertainment that made him famous all over Italy. After Columbus's first voyage, a second wave of new foods arrived in Italy. Maize (corn) became polenta, tomatoes changed the way pasta was eaten, and peppers eventually spiced up Italy's regional cuisines. The complete development and transformation of Italian cuisine is revealed in Da Vinci's Kitchen, including fascinating sidebars, Renaissance frustrations, original recipes from the masters of early Italian cooking, and some modern adaptations of these recipes, including Leonardo's own salad dressing. Part history, part biography, and part cookbook, this fascinating exploration of an as-yet unexamined facet of Leonardo da Vinci's life focuses on what and how he ate. Da Vinci lived to be 67-nearly twice the average life span at the time-and his longevity may well have been due to his diet, which is reconstructed here complete with his notes on ingredients, portions, cooking, drinking, and kitchen inventions. The great artist, scientist, and inventor was no slouch in the kitchen, having worked as a kind of theatrical caterer, producing feasts with extravagant menus for royalty. This book unlocks his cooking code and the food history of his day, bringing 30 recipes up to date, including an exotic saffron risotto with duck and mushrooms fit for a Medici.

Download or read book A Culinary History of Myrtle Beach the Grand Strand written by Becky Billingsley and published by Arcadia Publishing. This book was released on 2013-06-25 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: The culinary history of Myrtle Beach reflects a unique merging of Native American, European, African and Caribbean cuisines. Learn the techniques used by enslaved Africans created vast wealth for rice plantation owners; what George Washington likely ate when visiting South Carolina in 1791; how the turpentine industry gave rise to a sticky sweet potato cooking method; and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records and serves up both tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.

Download or read book Thomas Jefferson s Creme Brulee written by Thomas J. Craughwell and published by Quirk Books. This book was released on 2012-09-18 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: This culinary biography recounts the 1784 deal that Thomas Jefferson struck with his slaves, James Hemings. The founding father was traveling to Paris and wanted to bring James along “for a particular purpose”— to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom. Thus began one of the strangest partnerships in United States history. As Hemings apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, Champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative history tells the story of their remarkable adventure—and even includes a few of their favorite recipes!

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 On the Line written by Eric Ripert and published by Artisan Books. This book was released on 2008-01-01 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A behind-the-scenes look at the inner workings of a top New York restaurant goes into the kitchens to capture the everyday drama, crises, organization, and culinary expertise of Le Bernardin, in a volume that also includes some of the institution's signature modern French dishes.

Download or read book The Founding Farmers Cookbook written by Founding Farmers and published by Andrews McMeel Publishing. This book was released on 2013-10-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular restaurants. Take a fresh look at what you put on the table with The Founding Farmers Cookbook: 100 Recipes for True Food & Drink, from one of America’s most popular and sustainable restaurants. Nestled in the nation’s capital, Founding Farmers offers traditional homegrown fare made with fresh ingredients from family farms, ranches, and fisheries across the country. Now you can indulge in traditional American dishes such as Yankee Pot Roast, Southern Pan-Fried Chicken and Waffles, and 7-Cheese Mac & Cheese at home. Best of all, they’re easy to make using fresh ingredients that are grown right here in the United States and can be found at your local farmers’ market. In addition to 100 accessible farm-to-fork recipes, The Founding Farmers Cookbook takes you straight to the source of the foods you enjoy every day, with profiles of hardworking American purveyors from Virginia and Maryland, to North Dakota and Texas, and beyond. Keeping in line with the Founding Farmers mission to support local producers, proceeds go to a collective of family farmers, ranchers, and fishermen. With its focus on people, fresh food, and local communities, this cookbook with a mission is a must-have for anyone who wants to bring true American food and drink to their home table.

Download or read book Oishii written by Eric C. Rath and published by Reaktion Books. This book was released on 2021-04-15 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.