{"title":"United States","description":null,"products":[{"product_id":"a-square-meal-paperback","title":"A Square Meal - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJane Ziegelman\u003c\/b\u003e (Author), \u003cb\u003eAndrew Coe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJames Beard Foundation Book Award Winner\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFrom the author of the acclaimed \u003cem\u003e97 Orchard\u003c\/em\u003e and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced--the Great Depression--and how it transformed America's culinary culture.\u003c\/p\u003e\u003cp\u003eThe decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished--shattering long-held assumptions about the limitlessness of the national larder.\u003c\/p\u003e\u003cp\u003eIn 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored \"food charity.\" For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, \"home economists\" who had long fought to bring science into the kitchen rose to national stature.\u003c\/p\u003e\u003cp\u003eTapping into America's long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today's Dietary Guidelines for Americans.\u003c\/p\u003e\u003cp\u003eAt the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine--a battle that continues today. \u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Square Meal\u003c\/em\u003e examines the impact of economic contraction and environmental disaster on how Americans ate then--and the lessons and insights those experiences may hold for us today.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Square Meal\u003c\/em\u003e features 25 black-and-white photographs.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe idea of America as a place of abundance is enshrined in our culture, from Jefferson's agrarian democracy to the immensity of our supermarkets. The Great Depression, which left a quarter of all Americans out of work and undernourished, tested our belief in this land's unlimited bounty, and in the process changed the way America eats.\u003c\/p\u003e\u003cp\u003eIn 1933, after four years of deprivation and national debate, President Roosevelt reversed long-standing biases toward government-sponsored \"food charity\" and assumed responsibility for feeding the hungry. Championed by Eleanor Roosevelt, \"home economists,\" who had long fought to bring science into the kitchen, rose to national stature. Through the Bureau of Home Economics, these women led a sweeping campaign to impose their vision of a sturdy, utilitarian cuisine and instill nutritional recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, expanding conglomerates introduced packaged and processed foods, which led to a new American cuisine based on speed and convenience. This movement toward a homogenized national diet sparked a revival of American regional cooking that continues to this day.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Square Meal\u003c\/em\u003e examines how economic contraction and environmental disaster shaped the way Americans ate during the Great Depression, and shares the lessons and insights we may learn from those experiences today.\u003c\/p\u003e--Laura Shapiro, author of Something from the Oven: Reinventing Dinner in 1950s America\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe idea of America as a place of abundance is enshrined in our culture, from Jefferson's agrarian democracy to the immensity of our supermarkets. The Great Depression, which left a quarter of all Americans out of work and undernourished, tested our belief in this land's unlimited bounty, and in the process changed the way America eats.\u003c\/p\u003e\u003cp\u003eIn 1933, after four years of deprivation and national debate, President Roosevelt reversed long-standing biases toward government-sponsored \"food charity\" and assumed responsibility for feeding the hungry. Championed by Eleanor Roosevelt, \"home economists,\" who had long fought to bring science into the kitchen, rose to national stature. Through the Bureau of Home Economics, these women led a sweeping campaign to impose their vision of a sturdy, utilitarian cuisine and instill nutritional recommendations, the forerunners of today's Dietary Guidelines for Americans. At the same time, expanding conglomerates introduced packaged and processed foods, which led to a new American cuisine based on speed and convenience. This movement toward a homogenized national diet sparked a revival of American regional cooking that continues to this day.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eA Square Meal\u003c\/em\u003e examines how economic contraction and environmental disaster shaped the way Americans ate during the Great Depression, and shares the lessons and insights we may learn from those experiences today.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 27, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914640560472,"sku":"9780062216427","price":18.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/nLS3no2a5z9780062216427.webp?v=1792781555"},{"product_id":"s-is-for-southern-a-guide-to-the-south-from-absinthe-to-zydeco-hardcover","title":"S Is for Southern: A Guide to the South, from Absinthe to Zydeco - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEditors of Garden and Gun\u003c\/b\u003e (Author), \u003cb\u003eDavid Dibenedetto\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"From the editors of Garden \u0026amp; Gun, the award-winning magazine known as \"The Soul of the South,\" comes an illuminating and entertaining compendium of Southern history and contemporary culture\"--]cProvided by publisher.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling authors at \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e comes a lively compendium of Southern tradition and contemporary culture.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don't let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they're likely to put you in the pot.\u003c\/p\u003e\u003cp\u003eNow, from the editors of \u003cem\u003eGarden \u0026amp; Gun \u003c\/em\u003ecomes this illustrated encyclopedia covering age-old traditions and current culture. \u003cem\u003eS Is for Southern\u003c\/em\u003e contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRoy Blount, Jr., on humidity\u003c\/li\u003e\n\u003cli\u003eFrances Mayes on the magnolia\u003c\/li\u003e\n\u003cli\u003eJessica B. Harris on field peas\u003c\/li\u003e\n\u003cli\u003eRick Bragg on Harper Lee\u003c\/li\u003e\n\u003cli\u003eJon Meacham on the Civil War\u003c\/li\u003e\n\u003cli\u003eAllison Glock on Dolly Parton\u003c\/li\u003e\n\u003cli\u003eRandall Kenan on Edna Lewis\u003c\/li\u003e\n\u003cli\u003eThe Lee Brothers on boiled peanuts\u003c\/li\u003e\n\u003cli\u003eJonathan Miles on Larry Brown\u003c\/li\u003e\n\u003cli\u003eJulia Reed on the Delta\u003c\/li\u003e\n\u003c\/ul\u003e--\u003cem\u003eLibrary Journal\u003c\/em\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom the \u003cem\u003eNew York Times\u003c\/em\u003e bestselling authors at \u003cem\u003eGarden \u0026amp; Gun\u003c\/em\u003e comes a lively compendium of Southern tradition and contemporary culture.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe American South is a diverse region with its own vocabulary, peculiarities, and complexities. Tennessee whiskey may technically be bourbon, but don't let anyone in Kentucky hear you call it that. And while boiling blue crabs may be the norm across the Lowcountry in South Carolina and Georgia, try that in front of Marylanders and they're likely to put you in the pot.\u003c\/p\u003e\u003cp\u003eNow, from the editors of \u003cem\u003eGarden \u0026amp; Gun \u003c\/em\u003ecomes this illustrated encyclopedia covering age-old traditions and current culture. \u003cem\u003eS Is for Southern\u003c\/em\u003e contains nearly five hundred entries spanning every letter of the alphabet, with essays from notable Southern writers including: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRoy Blount, Jr., on humidity\u003c\/li\u003e\n\u003cli\u003eFrances Mayes on the magnolia\u003c\/li\u003e\n\u003cli\u003eJessica B. Harris on field peas\u003c\/li\u003e\n\u003cli\u003eRick Bragg on Harper Lee\u003c\/li\u003e\n\u003cli\u003eJon Meacham on the Civil War\u003c\/li\u003e\n\u003cli\u003eAllison Glock on Dolly Parton\u003c\/li\u003e\n\u003cli\u003eRandall Kenan on Edna Lewis\u003c\/li\u003e\n\u003cli\u003eThe Lee Brothers on boiled peanuts\u003c\/li\u003e\n\u003cli\u003eJonathan Miles on Larry Brown\u003c\/li\u003e\n\u003cli\u003eJulia Reed on the Delta\u003c\/li\u003e\n\u003c\/ul\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.5 x 9.3 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 24, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914714452312,"sku":"9780062445148","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2t1UF9WXOs9780062445148.webp?v=1792781648"},{"product_id":"lost-restaurants-of-philadelphia-hardcover","title":"Lost Restaurants of Philadelphia - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy Strauss\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eCulinary Memories from Philadelphia's Past...Beyond the Cheesesteak \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eLong before Philadelphia's food scene was splashed on covers of Bon Appetit and local establishments garnered accolades like America's best restaurant, culinary pioneers set the city's restaurant industry ablaze. Frenchman Georges Perrier brought the city the highest, most-respected opulence, Le Bec-Fin, for 40 years running. The ultimate seafood institute, Old Original Bookbinder's, held the title of the world's largest lobster tank and prepared impeccable oyster Rockefeller. Steve Poses changed the culinary game with the Frog that captivated palates with the infusion of international flavors. The nation's very first automat, Horn \u0026amp; Hardart's, consistently delivered near-perfect comfort food classics via vending machine. \u003c\/p\u003e\u003cp\u003eAmy Strauss revisits celebrated spaces, unforgettable personalities and must-have recipes that made Philadelphia's historic restaurants remembered for their delicious moments in time.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 242\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 25, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914738438488,"sku":"9781540252715","price":39.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ydWJqffG1c9781540252715.webp?v=1792781692"},{"product_id":"well-shut-my-mouth-the-sweet-potatoes-restaurant-cookbook-paperback","title":"Well, Shut My Mouth!: The Sweet Potatoes Restaurant Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephanie L. Tyson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCollection of recipes from the restaurant and families of Stephanie Tyson and Vivian Joiner.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eStephanie L. Tyson (right) and her partner and co-owner, Vivian Joiner (left), opened Sweet Potatoes in the Downtown Arts District of Winston-Salem in 2004. Both live in Winston-Salem, North Carolina.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 238\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.5 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2011\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Pat Conroy Southern Book Prize (2012)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914911191384,"sku":"9780895875471","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8U-uosxrGR9780895875471.webp?v=1792785247"},{"product_id":"the-woman-who-ate-chinatown-a-san-francisco-odyssey-paperback","title":"The Woman Who Ate Chinatown: A San Francisco Odyssey - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShirley Fong-Torres\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor two decades Shirley Fong-Torres has guided 20,000 visitors a year through San Francisco s Chinatown. This book shows why so many keep coming back for more. It s Chinese-American history with a bottomless appetite for quirky anecdotes, respected traditions and exquisite dumplings.\u003c\/p\u003e\u003cp\u003e \"I love Shirley Fong-Torres. Her effervescence and passion make her irresistible. If she writes a book I ll buy it, if she hosts a tour, I ll take it, if she recommends a restaurant I ll eat there.\"  Gene Burns, KGO, San Francisco\u003c\/p\u003e\u003cp\u003e \"Shirley Fong-Torres knows San Francisco s Chinatown better than anyone She s downloaded a chunk of what she knows in this book, filled with great information and a touching account of her family history.\"  Michael Bauer, San Francisco Chronicle\u003c\/p\u003e\u003cp\u003e \"I thought I knew San Francisco Chinatown, that is, until I met Shirley.\"  Martin Yan, YAN CAN COOK\u003c\/p\u003e\u003cp\u003e \"Shirley Fong-Torres has a contagious love of life, people, place and food I am rapt by her stories, energized by her passion and touched by her spirit.\"  Joey Altman, BAY CAF\u003c\/p\u003e\u003cp\u003e \"This is Shirley Fong-Torres, a very bossy woman. But if you want to do business in San Francisco Chinatown you have to deal with her. She knows everybody and everything.\"  Comedian Martin Clune\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 8.98 x 6.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 28, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915320152,"sku":"9780595448678","price":19.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/H11lcevTA49780595448678.webp?v=1792785254"},{"product_id":"laurinas-kitchen-generations-of-heirloom-dishes-from-the-ecobelli-family-paperback","title":"Laurina's Kitchen: Generations of Heirloom Dishes from the Ecobelli Family - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLora Lee Ecobelli\u003c\/b\u003e (Author), \u003cb\u003eTom Ecobelli\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLaurina's Kitchen is a collection of recipes, memories, and stories inspired by the authors' grandmother Laurina Ecobelli. Laurina (Laura), along with their grandfather Donata (Dan), and their father Ralph, operated Ecobelli's Tam O'Shanter Inn on Route 50 in Ballston Spa for over 40 successful years. This lively and entertaining cookbook contains the heirloom family recipes for many of the popular dishes for which \"The Tam\" was famous, including their legendary pizzas. Also featured are recipes from close friends and other members of the Ecobelli family who were all inspired by Laurina's creative flair. A colorful and eclectic mix of ephemera, such as menus, postcards, and newspaper articles, help to bring this Upstate New York institution back to life. Peppered throughout are images of the Ecobellis and their extended \"family\" around the restaurant and at home, as well as special memories contributed by the staff, patrons, and friends who were all a part of the restaurant's devoted community. It is a loving tribute to Laurina's legacy. \u003c\/p\u003e\u003cp\u003e Laurina's Kitchen is a companion piece to the forthcoming movie, Chickadee (www.ChickadeeTheMovie.com), also written by the brother and sister team of Tom and Lora Lee Ecobelli. Chickadee is based on the real life experiences of Laurina Inzinna (Ecobelli), whose childhood abuse and exploitation sparked a landmark court case in upstate New York in 1923.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 108\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 10.9 x 8.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 04, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914915647832,"sku":"9780983389798","price":46.01,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/d2W6lpCZ6d9780983389798.webp?v=1792785254"},{"product_id":"urban-appetites-food-and-culture-in-nineteenth-century-new-york-paperback","title":"Urban Appetites: Food and Culture in Nineteenth-Century New York - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCindy R. Lobel\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eGlossy magazines write about them, celebrities give their names to them, and you'd better believe there's an app (or ten) committed to finding you the right one. They are New York City restaurants and food shops. And their journey to international notoriety is a captivating one. The now-booming food capital was once a small seaport city, home to a mere six municipal food markets that were stocked by farmers, fishermen, and hunters who lived in the area. By 1890, however, the city's population had grown to more than one million, and residents could dine in thousands of restaurants with a greater abundance and variety of options than any other place in the United States. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Historians, sociologists, and foodies alike will devour the story of the origins of New York City's food industry in \u003ci\u003eUrban Appetites\u003c\/i\u003e. Cindy R. Lobel focuses on the rise of New York as both a metropolis and a food capital, opening a new window onto the intersection of the cultural, social, political, and economic transformations of the nineteenth century. She offers wonderfully detailed accounts of public markets and private food shops; basement restaurants and immigrant diners serving favorites from the old country; cake and coffee shops; and high-end, French-inspired eating houses made for being seen in society as much as for dining. But as the food and the population became increasingly cosmopolitan, corruption, contamination, and undeniably inequitable conditions escalated. \u003ci\u003eUrban Appetites\u003c\/i\u003e serves up a complete picture of the evolution of the city, its politics, and its foodways.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eCindy R. Lobel\u003c\/b\u003e is assistant professor of history at Lehman College. \u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 03, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914918498648,"sku":"9780226322674","price":41.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/FOJnJINWex9780226322674.webp?v=1792785258"},{"product_id":"a-revolution-in-eating-how-the-quest-for-food-shaped-america-hardcover","title":"A Revolution in Eating: How the Quest for Food Shaped America - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJames McWilliams\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSugar, pork, beer, corn, cider, scrapple, and hoppin' John all became staples in the diet of colonial America. The ways Americans cultivated and prepared food and the values they attributed to it played an important role in shaping the identity of the newborn nation. In \u003ci\u003eA Revolution in Eating\u003c\/i\u003e, James E. McWilliams presents a colorful and spirited tour of culinary attitudes, tastes, and techniques throughout colonial America. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eConfronted by strange new animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as \"fit for swine,\" became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine. \u003cp\u003e\u003c\/p\u003eWhile a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a \"culinary declaration of independence,\" prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define American cuisine. McWilliams demonstrates that this was a shift not so much in new ingredients or cooking methods, as in the way Americans imbued food and cuisine with values that continue to shape American attitudes to this day.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJames E. McWilliams is associate professor of history at Texas State University-San Marcos. His articles have appeared in \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, and \u003ci\u003eThe Washington Post\u003c\/i\u003e, among other publications, and he is the author of \u003ci\u003eBuilding the Bay Colony: Local Economy and Society in Early Massachusetts\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 387\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.07 x 9.04 x 6.38 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2005\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914927116632,"sku":"9780231129923","price":43.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lrbd4mbjHm9780231129923.webp?v=1792785270"},{"product_id":"gastropolis-food-and-new-york-city-paperback","title":"Gastropolis: Food and New York City - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnnie Hauck-Lawson\u003c\/b\u003e (Author), \u003cb\u003eJonathan Deutsch\u003c\/b\u003e (Author), \u003cb\u003eMichael LoMonaco\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of fiery Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn irresistible sampling of the city's rich food heritage, \u003ci\u003eGastropolis\u003c\/i\u003e explores the personal and historical relationship between New Yorkers and food. Beginning with the origins of cuisine combinations, such as Mt. Olympus bagels and Puerto Rican lasagna, the book describes the nature of food and drink before the arrival of Europeans in 1624 and offers a history of early farming practices. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. They share spice-scented recollections of Brooklyn, Queens, and the Bronx, and colorful vignettes of the avant-garde chefs, entrepreneurs, and patrons who continue to influence the way New Yorkers eat. \u003cp\u003e\u003c\/p\u003eTouching on everything from religion, nutrition, and agriculture to economics, politics, and psychology, \u003ci\u003eGastropolis\u003c\/i\u003e tells a story of immigration, amalgamation, and assimilation. This rich interplay between tradition and change, individual and society, and identity and community could happen only in New York.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnnie Hauck-Lawson is president of the Association for the Study of Food and Society, a registered dietitian, associate professor of foods and nutrition at Brooklyn College (ret.) and creator and Master Composter of Brooklyn Mompost. Jonathan Deutsch is associate professor of culinary arts at Kingsborough Community College and of public health at the Graduate Center of the City University of New York. He is the author, with Sarah Billingsley, of \u003ci\u003eCulinary Improvisation\u003c\/i\u003e.Michael Lomonaco is a restaurateur, chef, cookbook author, television host, teacher, and regular contributor to \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eNew York Magazine\u003c\/i\u003e, the \u003ci\u003eNew York Times\u003c\/i\u003e, and \u003ci\u003eTravel \u0026amp; Leisure\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 08, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929213784,"sku":"9780231136525","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/B5aOaabuJB9780231136525.webp?v=1792785273"},{"product_id":"dinner-at-the-mansion-hardcover","title":"Dinner at the Mansion - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElise V. Winter\u003c\/b\u003e (Author), \u003cb\u003eFrank E. Smith\u003c\/b\u003e (As Told to)\u003c\/p\u003e\u003cp\u003eIn DINNER AT THE MANSION, Elise Winter, wife of former Governor William Winter, tells how she set out to make the venerable mansion, built in 1842, both a home for her family and a center for the cultural life of the state. By bringing performing artists, writers, statesmen and successful business executives to the mansion, often as overnight guests, Mrs. Winter made the governor's mansion a showcase for Mississippi. Includes menus and recipes; conversations with distinguished guests; 160 pages; cloth bound, 6 x 9 inch page trim, illustrated with 32 photos; 56 recipes; co-writer, Frank E. Smith; Introduction by Willie Morris.(\"Dinner at the Mansion reveals finally...the most hard-earned quality of any individual, or any society. That quality, we pray, is civilization.\"--Willie Morris)\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 174\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.56 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 14, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929312088,"sku":"9780916242213","price":32.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OYfOecYsn-9780916242213.webp?v=1792785273"},{"product_id":"eating-history-thirty-turning-points-in-the-making-of-american-cuisine-hardcover","title":"Eating History: Thirty Turning Points in the Making of American Cuisine - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFood expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.\u003c\/p\u003e\u003cp\u003eSmith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAndrew F. Smith teaches food studies at the New School University in New York City. He has published more than three hundred articles on food and food history and has authored or edited seventeen books, including \u003ci\u003eStarving the South: How the North Won the Civil War\u003c\/i\u003e and the \u003ci\u003eOxford Encyclopedia on Food and Drink in America\u003c\/i\u003e. Smith has also appeared on television shows airing on PBS, the History Channel, and the Food Network.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 392\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.17 x 9.26 x 6.36 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 18, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914929869144,"sku":"9780231140928","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/ywkAWYiccc9780231140928.webp?v=1792785273"},{"product_id":"the-new-encyclopedia-of-southern-culture-volume-7-foodways-paperback","title":"The New Encyclopedia of Southern Culture: Volume 7: Foodways - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn T. Edge\u003c\/b\u003e (Editor), \u003cb\u003eCharles Reagan Wilson\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen the original \u003ci\u003eEncyclopedia of Southern Culture\u003c\/i\u003e was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern.\u003cbr\u003e\u003cbr\u003eArticles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the \u003ci\u003eEncyclopedia\u003c\/i\u003e. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJohn T. Edge is director of the Southern Foodways Alliance. He is author of several books, including \u003ci\u003eFried Chicken: An American Story\u003c\/i\u003e, and serves as general editor of the book series \u003ci\u003eCornbread Nation: The Best of Southern Food Writing\u003c\/i\u003e (volumes 1, 2, and 3 of which are available from the University of North Carolina Press). Charles Reagan Wilson is director of the Center for the Study of Southern Culture at the University of Mississippi and coeditor of the original \u003ci\u003eEncyclopedia of Southern Culture\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.23 x 6.37 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 24, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914930000216,"sku":"9780807858400","price":66.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9ReXfY5xST9780807858400.webp?v=1792785274"},{"product_id":"food-in-the-united-states-1890-1945-hardcover","title":"Food in the United States, 1890-1945 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMegan J. Elias\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNo American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrom the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of \"road food,\" and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFood in the United States, 1890-1945\u003c\/i\u003e documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMegan J. Elias\u003c\/b\u003e is assistant professor of history at Queensborough Community College, Bayside, NY.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 172\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 9.5 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914932982104,"sku":"9780313354106","price":117.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/D9A0Azi5Km9780313354106.webp?v=1792785277"},{"product_id":"cooking-in-america-1590-1840-hardcover","title":"Cooking in America, 1590-1840 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTrudy Eden\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThere are no recipes for what the Indians ate in Colonial times, but this cookbook uses period quotations to detail what and how the foodstuffs were prepared. The bulk of the cookbook is devoted to what the European immigrants cooked and what evolved into American cooking. The first colonists from England brought their foodways to America. The basic foods that Americans of European descent ate changed very little from 1600 to 1840. While the major basic foods remained the same, their part in the total diet changed. Americans at the end of the period ate far more beef and chicken than did the first colonists. They used more milk, butter and cream. They also ate more wheat in the form of breads, cakes, cookies, crackers and cereals. The same was true with fruits. Over time the more exotic vegetables like broccoli, cauliflower, artichokes, and numerous root vegetables including both sweet and white potatoes became common vegetables. By the end of this period, many Americans were even eating foods like tomatoes, okra, and sesame, which were unknown to their ancestors. In addition, Americans, like their relatives in Europe, incorporated coffee, tea, and chocolate into their diets as well as more sugar. Along with them came new customs, such as tea time, and, for men, socializing at coffeehouses. Also, distilled beverages, particularly rum, which was often made into a punch with citrus juices, were increasingly used. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBasic cooking technology also remained the same throughout the period, and the cookbook gives a sense of how meals were prepared. The open hearth provided the major heat source. As time passed, though, more and more people could afford to have wood-fired brick ovens in their homes. Although the recipes presented here from the first century of colonization come from cookbooks written for people of upper status, by the end of the time period, literacy rates were much higher among men and women. European and American authors published numerous cookbooks that were relatively inexpensive and available, so it is reasonable to assume that those recipes were representative of actual American cookery practices. Many changes occurred to cookbooks and recipes during this period. The recipes became more detailed and more reliant on standard measures, and the recipes were for foods that are less complicated and expensive to prepare. This fact is more a sign that cookbooks were being written for a less wealthy group of readers than that tastes and appetites had changed. The trend toward simple and frugal foods continued up to 1840 and beyond, a sign that readership had expanded as well as an indicator of what the bulk of Americans were eating. As well, recipes that were considered American were developed. All of these recipes are in their original form and have been taken from contemporary published or private cookbooks. The explanations after the recipes give historical information and suggestions if the recipe is vague or if it calls for an unusual ingredient. Dining tips are included as well. Period illustrations complement the recipes.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eTRUDY EDEN\u003c\/b\u003e is Assistant Professor of History at the University of Northern Iowa, Cedar Falls.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.68 x 10.08 x 7.24 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 30, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914934030680,"sku":"9780313335679","price":104.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/LZX_wvTrLA9780313335679.webp?v=1792785279"},{"product_id":"hearthside-cooking-early-american-southern-cuisine-updated-for-todays-hearth-and-cookstove-paperback","title":"Hearthside Cooking: Early American Southern Cuisine Updated for Today's Hearth and Cookstove - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNancy Carter Crump\u003c\/b\u003e (Author), \u003cb\u003eSandra Oliver\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eFor cooks who want to experience a link to culinary history, \u003ci\u003eHearthside Cooking\u003c\/i\u003e is a treasure trove of early American delights. First published in 1986, it has become a standard guide for museum interpreters and guides, culinary historians, historical re-enactors, campers, scouts, and home cooks interested in foodways and experimenting with new recipes and techniques.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eHearthside Cooking\u003c\/i\u003e contains recipes for more than 250 historic dishes, including breads, soups, entrées, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides two sets of instructions, so dishes can be prepared over the open fire or using modern kitchen appliances. For novice hearthside cooks, Crump offers specific tips for proper hearth cooking, including fire construction, safety, tools, utensils, and methods.\u003cbr\u003e\u003cbr\u003eMore than just a cookbook, \u003ci\u003eHearthside Cooking\u003c\/i\u003e also includes information about the men and women who wrote the original recipes, which Crump discovered by scouring old Virginia cookbooks, hand-written receipt books, and other primary sources in archival collections. With this new edition, Crump includes additional information on African American foodways, how the Civil War affected traditional southern food customs, and the late-nineteenth-century transition from hearth to stove cooking. \u003ci\u003eHearthside Cooking\u003c\/i\u003e offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eFirst published in 1986, Hearthside Cooking offers twenty-first-century cooks an enjoyable, informative resource for traditional cooking. It contains recipes for more than 250 historic dishes, including breads, soups, entrees, cakes, custards, sauces, and more. For each dish, Nancy Carter Crump provides the original recipe, followed by two sets of instructions--one for preparation over the open fire and a second making use of modern kitchen appliances. Crump also includes information about the men and women who wrote the original recipes, which she discovered by scouring old Virginia cookbooks, handwritten receipt books, and other primary sources in archival collections.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eNancy Carter Crump is a culinary historian and founder of the Culinary Historians of Virginia. A frequent lecturer at historic sites and other venues throughout the South, she lives in Staunton, Virginia.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.95 x 9.05 x 5.83 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914934161752,"sku":"9780807859131","price":48.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DYKsZN24ly9780807859131.webp?v=1792785279"},{"product_id":"cooking-in-america-1840-1945-hardcover","title":"Cooking in America, 1840-1945 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlice L. McLean\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis cookbook covers the years 1840 through 1945, a time during which American cookery underwent a full-scale revolution. Gas and electric stoves replaced hearth cookery. Milk products came from commercial dairy farms rather than the family cow. Daily meals were no longer bound by seasons and regions, as canned, bottled, and eventually frozen products flooded the market and trains began to transport produce and meat from one end of the country to the other. During two World Wars and the Great Depression women entered the work force in unprecedented numbers and household servants abandoned low-paying domestic jobs to work in factories. As a result of these monumental changes, American home cooking became irrevocably simplified and cookery skills geared more toward juggling time to comb grocery store shelves for the best and most economical products than toward butchering and preserving an entire animal carcass or pickling fruits and vegetables. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThis cookbook reflects these changes, with each of the three chapters capturing the home cooking that typified the era. The first chapter covers the pre-industrial period 1840 to 1875; during this time, home cooks knew how to broil, roast, grill, fry, and boil on an open hearth flame and its embers without getting severely injured. They also handled whole sheep carcasses, made gelatin from boiled pigs trotters, grew their own yeast, and prepared their own preserves. The second chapter covers 1876 through 1910, a time when rapid urbanization transformed the United States from an agrarian society into an industrial giant, giving rise to food corporations such as Armour, Swift, Campbell's, Heinz, and Pillsbury. The mass production and mass marketing of commercial foods began to transform home cooking; meat could be purchased from a local butcher or grocery store and commercial gelatin became widely available. While many cooks still made their own pickles and preserves, commercial varieties multiplied. From 1910 to 1945, the period covered by Chapter 3, the home cook became a full-fledged consumer and the national food supply became standardized to a large extent. As the industrialization of the American food supply progressed, commercially produced breads, pastries, sauces, pickles, and preserves began to take over kitchen cupboards and undermine the home cooks' ability to produce their own meals from scratch. The recipes have been culled from some of the most popular commercial and community cookbooks of the nineteenth and early twentieth centuries. Taken together, the more than 300 recipes reflect the major cookbook trends of the era. Suggested menus are provided for replicating entire meals.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eALICE L. McLEAN\u003c\/b\u003e is Honors Postdoctoral Fellow at Sweet Briar College.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.84 x 10.14 x 7.24 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2006\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914934653272,"sku":"9780313335747","price":104.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KkY9WmGtfv9780313335747.webp?v=1792785279"},{"product_id":"stork-club-americas-most-famous-nightspot-and-the-lost-world-of-cafe-society-paperback","title":"Stork Club: America's Most Famous Nightspot and the Lost World of Cafe Society - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRalph Blumenthal\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe enthralling, definitive account -- with guns, diamonds, and champagne that never stops -- of the world's most storied nightspot, where starlets stalked millionaires, where Jack wooed Jackie, and where Walter Winchell snubbed the Duke and Duchess of Windsor.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.89 x 8.42 x 5.62 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 25, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914938093912,"sku":"9780316106177","price":21.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/0TjF5m3c_N9780316106177.webp?v=1792785284"},{"product_id":"the-richest-and-most-famous-private-chef-in-the-world-joseph-donon-gilded-age-dining-with-florence-vanderbilt-twombly-hardcover","title":"\"The Richest and Most Famous Private Chef in the World\" Joseph Donon: Gilded Age Dining with Florence Vanderbilt Twombly - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWalter Cummins\u003c\/b\u003e (Prepared by), \u003cb\u003eArthur T. II Vanderbilt\u003c\/b\u003e (Prepared by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe New Yorker \u003c\/em\u003ecalled him, \"probably the richest and most famous private chef in the world,\" and there is every reason to believe that Mrs. Twombly's beloved French chef, Joseph Donon, was just that. ... In retirement he realized how extraordinary had been what he had witnessed in his career at Florham and with the Twomblys at their homes in New York City and Newport, a way of life gone forever, and set out to record his memories in a draft memoir he dictated to a friend, and in several interviews with \u003cem\u003eThe New Yorker\u003c\/em\u003e, including a lengthy profile. \"It was an epoch! It was a special time, and the way those houses were run should not be forgotten.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 96\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 8.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 26, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914942681432,"sku":"9780692893371","price":46.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sl4660-2579780692893371.webp?v=1792785291"},{"product_id":"american-feast-cookbooks-and-cocktails-from-the-library-of-congress-paperback","title":"American Feast: Cookbooks and Cocktails from the Library of Congress - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eZach Klitzman\u003c\/b\u003e (Author), \u003cb\u003eSusan Reyburn\u003c\/b\u003e (Author), \u003cb\u003eCarla D. Hayden\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eCookbooks offer key insights into what people eat, how they prepare it and share that knowledge, and what kinds of events demand certain dishes. They also tell us how tastes, expectations, and kitchen technology remain or change over time.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eAmerican Feast: Cookbooks and Cocktails from the Library of Congress\u003c\/i\u003e showcases some of the 40,000 books related to cookery in the nation's library. From the earliest founding-era American household manuals to twenty-first century themed cookbooks and everything in between, this book traces the lip-smacking evolution of American recipes.\u003cbr\u003e\u003cbr\u003eAnd not just food recipes, but cocktail recipes too! For what goes better before, after, or with a delicious meal than the right liquid concoction? The word \"cocktail\" originated in America, and the Library houses a wide collection of cocktail-related materials as well.\u003cbr\u003e\u003cbr\u003eWhether you are a gourmet chef or have never touched a frying pan; whether you are an expert mixologist or don't know your spritzes from your bitters, you can enjoy this feast of Americana and perhaps find yourself a new signature dish or drink.\u003cbr\u003e\u003cbr\u003eAbout the Series: Collection Close-Ups celebrate the diversity, breadth, and depth of Library of Congress collections by gathering about 100 items around a common theme or set of characteristics. These short, affordable, and accessible books bring Library collections to life through historical anecdotes, colorful images, descriptive captions, and sidebars.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eZach Klitzman is an editorial assistant in the Library of Congress Publishing Office and a former Jeopardy! champion. Susan Reyburn is a senior writer-editor in the Library's Publishing Office. She is the author of the \u003ci\u003eNot an Ostrich Photo Zine, Rosa Parks: In Her Own Words, Football Nation: Four Hundred Years of America's Game, \u003c\/i\u003e and co-author of \u003ci\u003eBaseball Americana: Treasures from the Library of Congress.\u003c\/i\u003e Carla D. Hayden is the fourteenth Librarian of Congress.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 164\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.39 x 7.87 x 7.64 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 14, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914944713048,"sku":"9780844495835","price":35.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/yDxxWTaC_l9780844495835.webp?v=1792785294"},{"product_id":"new-orleans-a-food-biography-hardcover","title":"New Orleans: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth M. Williams\u003c\/b\u003e (Author), \u003cb\u003eKen Albala\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003eBeignets, Po' Boys, gumbo, jambalaya, Antoine's. New Orleans' celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature foods dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eElizabeth M. Williams is founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming. SoFab is one of Saveur's \"5 Great Museums Devoted to Food\" (5\/2011). Williams is also consulting professor at the Kabacoff School of Hotel, Restaurant and Tourism, University of New Orleans. Her roles there include teaching, writing, and researching issues in hospitality law, culinary history and culture, and nonprofit administration. She has contributed a number of articles on aspects of Southern food to journals. Williams has a law degree and co-authored The A to Z Encyclopedia of Food Controversies and the Law (2010).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 212\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.76 x 9.02 x 6.41 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 19, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945335640,"sku":"9780759121362","price":110.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/lndCOQCSaT9780759121362.webp?v=1792785295"},{"product_id":"magic-bean-the-rise-of-soy-in-america-paperback","title":"Magic Bean: The Rise of Soy in America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatthew Roth\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eChoice Outstanding Academic Title\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAt the turn of the twentieth century, soybeans grew on so little of America's land that nobody bothered to track the total. By the year 2000, they covered upward of 70 million acres, second only to corn, and had become the nation's largest cash crop. How this little-known Chinese transplant, initially grown chiefly for forage, turned into a ubiquitous component of American farming, culture, and cuisine is the story Matthew Roth tells in \u003ci\u003eMagic Bean: The Rise of Soy in America\u003c\/i\u003e.\u003c\/p\u003e\u003cp\u003eThe soybean's journey from one continent into the heart of another was by no means assured or predictable. In Asia, the soybean had been bred and cultivated into a nutritious staple food over the course of centuries. Its adoption by Americans was long in coming--the outcome of migration and innovation, changing tastes and habits, and the transformation of food, farming, breeding, marketing, and indeed the bean itself, during the twentieth century. All come in for scrutiny as Roth traces the ups and downs of the soybean's journey. Along the way, he uncovers surprising developments, including a series of catastrophic explosions at soy-processing plants in the 1930s, the widespread production of tofu in Japanese-American internment camps during World War II, the decades-long project to improve the blandness of soybean oil, the creation of new southern soybean varieties named after Confederate generals, the role of the San Francisco Bay Area counterculture in popularizing soy foods, and the discovery of soy phytoestrogens in the late 1980s. We also encounter fascinating figures in their own right, such as Yamei Kin, the Chinese American who promoted tofu during World War I, and African American chemist Percy Lavon Julian, who played a critical role in the story of synthetic human hormones derived from soy sterols.\u003c\/p\u003e\u003cp\u003eA thoroughly engaging work of narrative history, \u003ci\u003eMagic Bean: The Rise of Soy in America\u003c\/i\u003e is the first comprehensive account of the soybean in America over the entire course of the twentieth century.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 25, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945696088,"sku":"9780700626342","price":62.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/wsRvZomocm9780700626342.webp?v=1792785296"},{"product_id":"food-in-the-american-military-a-history-paperback","title":"Food in the American Military: A History - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJohn C. Fisher\u003c\/b\u003e (Author), \u003cb\u003eCarol Fisher\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e American soldiers and sailors have progressed from simple campfire and ship's deck cooking to today's nutritionally sound, menu diverse, high tech, and ethnically correct feeding options. This book describes in great detail the development of rations used by America's military war by war from the Revolutionary period to the present, especially the challenges of preserving and transporting the food. It discusses research into rations, the evolution of the training of cooks and bakers and others, and various methods of storage, preparation, and distribution of food. Numerous first-person accounts appear throughout.\u003c\/p\u003e\u003cp\u003e Instructors considering this book for use in a course may request an examination copy here.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJohn C. Fisher\u003c\/b\u003e is the author of two historical books, numerous food related articles, and a column for \u003ci\u003eMissouri Life Magazine\u003c\/i\u003e. He lives in Kennett, Missouri. \u003cb\u003e\u003c\/b\u003e\u003cb\u003eCarol Fisher\u003c\/b\u003e is a former teacher and lives in Kennett, Missouri.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 291\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945827160,"sku":"9780786434176","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Xqwo0Rdkc99780786434176.webp?v=1792785297"},{"product_id":"san-francisco-a-food-biography-hardcover","title":"San Francisco: A Food Biography - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eErica J. Peters\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSan Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books, but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eErica J. Peters is the author of Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (AltaMira, 2011). She lives in the Bay Area and is director and co-founder of the Culinary Historians of Northern California.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 242\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 22, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914945892696,"sku":"9780759121515","price":110.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dkD0ylRmEt9780759121515.webp?v=1792785297"},{"product_id":"a-quaker-womans-cookbook-the-domestic-cookery-of-elizabeth-ellicott-lea-hardcover","title":"A Quaker Woman's Cookbook: The Domestic Cookery of Elizabeth Ellicott Lea - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth Ellicott Lea\u003c\/b\u003e (Author), \u003cb\u003eWilliam Woys Weaver\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eOne of the finest sources for studying authentic American fold diet, the 1853 facsimile edition presented here contains a wealth of recipes and folk wisdom from the Quakers, Tidewater South, and Pennsylvania Germans. This volume, with an extensive introduction and glossary, is the first attempt by an American food historian to analyze the cookery of the Quakers.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 13, 1982\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914947858776,"sku":"9780812278484","price":76.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/x7XmZi8JeQ9780812278484.webp?v=1792785298"},{"product_id":"taverns-and-drinking-in-early-america-paperback","title":"Taverns and Drinking in Early America - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSharon V. Salinger\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSharon V. Salinger's \u003ci\u003eTaverns and Drinking in Early America\u003c\/i\u003e supplies the first study of public houses and drinking throughout the mainland British colonies. At a time when drinking water supposedly endangered one's health, colonists of every rank, age, race, and gender drank often and in quantity, and so taverns became arenas for political debate, business transactions, and small-town gossip sessions. Salinger explores the similarities and differences in the roles of drinking and tavern sociability in small towns, cities, and the countryside; in Anglican, Quaker, and Puritan communities; and in four geographic regions. Challenging the prevailing view that taverns tended to break down class and gender differences, Salinger persuasively argues they did not signal social change so much as buttress custom and encourage exclusion.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eSharon V. Salinger\u003c\/b\u003e is chair of the Department of History at the University of California, Riverside.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 309\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 9.06 x 6.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914958082392,"sku":"9780801878992","price":61.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/fyqHPuyD6T9780801878992.webp?v=1792785313"},{"product_id":"the-big-oyster-history-on-the-half-shell-paperback","title":"The Big Oyster: History on the Half Shell - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Kurlansky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"Part treatise, part miscellany, unfailingly entertaining.\"\u003cbr\u003e\u003ci\u003e-The New York Times \u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.\"\u003cbr\u003e\u003ci\u003e-Rocky Mountain News\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eAward-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants-the oyster.\u003cbr\u003eFor centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city's life that the abundant bivalves were Gotham's most celebrated export, a staple food for all classes, and a natural filtration system for the city's congested waterways. \u003cp\u003e\u003c\/p\u003eFilled with cultural, historical, and culinary insight-along with historic recipes, maps, drawings, and photos-this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America's environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan's Gilded Age dining chambers. With \u003ci\u003eThe Big Oyster\u003c\/i\u003e, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious. \u003cp\u003e\u003c\/p\u003e\"Suffused with [Kurlansky's] pleasure in exploring the city across ground that hasn't already been covered with other writers' footprints.\"\u003cbr\u003e-\u003ci\u003eLos Angeles Times Book Review\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.\"\u003cbr\u003e-\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Kurlansky packs his breezy book with terrific anecdotes.\" \u003cbr\u003e-\u003ci\u003eEntertainment Weekly\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Magnificent . . . a towering accomplishment.\"\u003cbr\u003e-\u003ci\u003eAssociated Press\u003cbr\u003e\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMark Kurlansky is the New York Times bestselling and James A. Beard Award--winning author of Cod: A Biography of the Fish That Changed the World, Salt: A World History, 1968: The Year That Rocked the World, and The Basque History of the World, as well as Boogaloo on 2nd Avenue (his debut novel), and several other books. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 09, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961686872,"sku":"9780345476395","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dA8RTj9-s_9780345476395.webp?v=1792785319"},{"product_id":"coconuts-and-collards-recipes-and-stories-from-puerto-rico-to-the-deep-south-hardcover","title":"Coconuts and Collards: Recipes and Stories from Puerto Rico to the Deep South - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eVon Diaz\u003c\/b\u003e (Author), \u003cb\u003eCybelle Codish\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFinalist, International Association of Culinary Professionals Cookbook Awards in the Literary or Historical Food Writing Category\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWhen her family moved from Puerto Rico to Atlanta, Von Diaz traded plantains, roast pork, and malta for grits, fried chicken, and sweet tea. Brimming with humor and nostalgia, \u003ci\u003eCoconuts and Collards\u003c\/i\u003e is a recipe-packed memoir of growing up Latina in the Deep South. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe stories center on the women in Diaz's family who have used food to nourish and care for one another. When her mother--newly single and with two young daughters--took a second job to make ends meet, Diaz taught herself to cook, preparing meals for her sister after school, feeding her mother when she came home late from work. During summer visits to Puerto Rico, her grandmother guided her rediscovery of the island's flavors and showed her traditional cooking techniques. Years later the island called her back to its warm and tropical embrace to be comforted by its familiar flavors. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eInspired by her grandmother's 1962 copy of \u003ci\u003eCocina Criolla\u003c\/i\u003e--the Puerto Rican equivalent of the \u003ci\u003eJoy of Cooking\u003c\/i\u003e--\u003ci\u003eCoconuts and Collards\u003c\/i\u003e celebrates traditional recipes while fusing them with Diaz's own family history and a contemporary Southern flair. Diaz discovers the connections between the food she grew up eating in Atlanta and the African and indigenous influences in so many Puerto Rican dishes. The \u003ci\u003efunche\u003c\/i\u003e recipe is grits kicked up with coconut milk. White beans make the catfish corn chowder creamy and give it a Spanish feel. The \u003ci\u003epinchos de pollo\u003c\/i\u003e--chicken skewers--feature guava BBQ sauce, which doubles as the sauce for \u003ci\u003eadobo\u003c\/i\u003e-coated ribs. The \u003ci\u003epastelón\u003c\/i\u003e is shepherd's pie . . . with sweet plantains. And the \u003ci\u003equingombo\u003c\/i\u003e recipe would be recognized as stewed okra in any Southern kitchen, even if it is laced with warm and aromatic \u003ci\u003esofrito.\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eDiaz innovates for modern palates, updating and lightening recipes and offering vegetarian alternatives. For the \u003ci\u003echayotes rellenos\u003c\/i\u003e (stuffed squash), she suggests replacing the \u003ci\u003epicadillo\u003c\/i\u003e (sautéed ground beef) with seitan or tofu. She offers alternatives for difficult-to-find ingredients, like substi¬tuting potatoes for \u003ci\u003eyucca\u003c\/i\u003e and \u003ci\u003eyautía\u003c\/i\u003e--root vegetables typically paired with a meat to make \u003ci\u003esancocho\u003c\/i\u003e. Diaz's version of this hearty stew features chicken and lean pork. \u003c\/p\u003e\u003cp\u003e \u003c\/p\u003e\u003cp\u003eAnd because every good Puerto Rican meal ends with drinks, desserts, and dancing, Diaz includes recipes for \u003ci\u003ebesitos de coco\u003c\/i\u003e (coconut kisses), rum cake, \u003ci\u003esofrito\u003c\/i\u003e bloody marys, and \u003ci\u003eanticuado\u003c\/i\u003e, an old-fashioned made with rum.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWith stunning photographs that showcase the geographic diversity of the island and the vibrant ingredients that make up Puerto Rican cuisine, this cookbook is a moving story about discovering our roots through the foods that comfort us. It is about the foods that remind us of family and help us bridge childhood and adulthood, island and mainland, birthplace and adopted home.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.4 x 7.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 20, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914966307160,"sku":"9780813056654","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qUBGzQujGS9780813056654.webp?v=1792785325"},{"product_id":"a-taste-for-war-the-culinary-history-of-the-blue-and-the-gray-paperback","title":"A Taste for War: The Culinary History of the Blue and the Gray - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWilliam C. Davis\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor soldiers in all wars, mealtime is a focal point of the day. Armies do indeed \"march on their stomachs,\" as Napoleon said. Soldiers of the Civil War armies, many away from home and mothers' and wives' cooking for the first time, were thrown back on their own resources both to prepare their own meals and often to stock their larders. No one in America, North or South, was prepared for the massive task of acquiring and distributing the uncountable tons of foodstuffs necessary to keep almost three million men fed. And yet food and mealtime were the dominant topics of interest and conversation, and the fodder for a great deal of the war lore. \u003ci\u003eA Taste for War\u003c\/i\u003e looks at what soldiers ate during the Civil War, where they got it, how they prepared it, and what they thought of it. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eLeavened with first-person accounts of finding and preparing food, \u003ci\u003eA Taste for War\u003c\/i\u003e includes more than two hundred recipes drawn from soldiers' letters and diaries and from the few cookery guides furnished them by their governments. The recipes are adapted with instructions for modern preparation that allow readers to recreate the distinctive flavors and aromas of the Civil War.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eWilliam C. Davis is a professor of history and the director of programs of the Virginia Center for Civil War Studies at Virginia Tech. Three-time winner of the Jefferson Davis Award, Davis is the author of more than forty books on Civil War and Southern history, including \u003ci\u003eLook Away! A History of the Confederate States of America\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 258\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.64 x 8.97 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914966995288,"sku":"9780803235229","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/K9QWFuWrbD9780803235229.webp?v=1792785326"},{"product_id":"the-early-american-table-paperback","title":"The Early American Table - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTrudy Eden\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn exploration in the history of biopolitics, \u003c\/b\u003e\u003cb\u003e\u003ci\u003eThe Early American Table\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e offers a unique study of the ways in which English colonists in North America incorporated the \"you are what you eat\" philosophy into their conception of themselves and their proper place in society. \u003c\/b\u003eEden aptly demonstrates that ideas about the body--ideas that may seem irrelevant or even laughable today--not only guided day-to-day personal behavior but also influenced society and politics. According to the seventeenth- and eighteenth-century understanding of the body, food affected the blood, bones, mind, and spirit in ways other social markers (e.g. clothes, manners, speech) did not because food was directly assimilated by the consumer. A plentiful, varied diet of high-quality refined foods created virtuous, refined individuals fit to govern society. In contrast, a more restricted diet of poor-quality, coarse foods made an individual coarse, even beastly, and unfit to lead. In the Old World, especially before 1600, poverty, legal restrictions, and the scarcity of land prohibited most individuals from purchasing or raising foods believed to produce refinement and virtue. Only the wealthy were able to enjoy such a diet. In turn, this elite diet marked their social status and reaffirmed their entitlement to power. The English men and women who colonized North America throughout the colonial period held the idea that diet shaped character. After only a few decades of settlement, many of them enjoyed the unprecedented prosperity enabled by the fertile environment. Lower and middling families could set their tables with a greater variety and higher quality of food than their social counterparts in England. As a result, in contrast to England where an aristocrat's dinner was far different than a laborer's, in America, the differences between the diets of artisans and urban laborers, of plantation owners and small farmers, were not as great. In short, the American diet was a democratic diet that had social and political consequences.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eTrudy Eden is Associate Professor of History at the University of Northern Iowa.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 203\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 31, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914968469848,"sku":"9780875806372","price":61.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/yzDqaBBy4D9780875806372.webp?v=1792785329"},{"product_id":"early-american-herb-recipes-paperback","title":"Early American Herb Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAlice Cooke Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor early American households, the herb garden was an all-purpose medicine chest. Herbs were used to treat apoplexy (lily of the valley), asthma (burdock, horehound), boils (onion), tuberculosis (chickweed, coltsfoot), palpitations (saffron, valerian), jaundice (speedwell, nettles, toad flax), toothache (dittander), hemorrhage (yarrow), hypochondria (mustard, viper grass), wrinkles (cowslip juice), cancers (bean-leaf juice), and various other ailments. But herbs were used for a host of other purposes as well -- and in this fascinating book, readers will find a wealth of information on the uses of herbs by homemakers of the past, including more than 500 authentic recipes, given exactly as they appeared in their original sources.\u003cbr\u003eSelected from such early American cookbook classics as Miss Leslie's\u003ci\u003e Directions for Cookery, \u003c\/i\u003eMary Randolph's\u003ci\u003e The Virginia Housewife, \u003c\/i\u003eLydia Child's\u003ci\u003e The American Frugal Housewife, \u003c\/i\u003e and other rare publications, the recipes cover the use of herbs for medicinal, culinary, cosmetic, and other purposes. Readers will discover not only how herbs were used in making vegetable and meat dishes, gravies and sauces, cakes, pies, soups, and beverages, but also how our ancestors employed them in making dyes, furniture polish, insecticides, spot removers, perfumes, hair tonics, soaps, tooth powders, and numerous other products. While some formulas are completely fantastic, others (such as a sunburn ointment made from hog's lard and elder flowers) were based on long experience and produced excellent results.\u003cbr\u003eMore than 100 fine nineteenth-century engravings of herbs add to the charm of this enchanting volume -- an invaluable reference and guide for plant lovers and herb enthusiasts that will \"delight and astound the twentieth-century reader.\" (\u003ci\u003eLibrary Journal\u003c\/i\u003e).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.43 x 9.14 x 6.44 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 20, 2001\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914968600920,"sku":"9780486418759","price":12.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vd6Hr4ekss9780486418759.webp?v=1792785329"},{"product_id":"bound-to-the-fire-how-virginias-enslaved-cooks-helped-invent-american-cuisine-hardcover","title":"Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKelley Fanto Deetz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor decades, smiling images of \"Aunt Jemima\" and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented the untold stories of enslaved men and women who had a significant impact on the nation's culinary and hospitality traditions, even as they were forced to prepare food for their oppressors.\u003c\/p\u003e\u003cp\u003eKelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally \"bound to the fire\" as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHistorical archaeologist and historian \u003cb\u003eKelley Fanto Deetz\u003c\/b\u003e is the Vice President of Collections and Public Engagement at Stratford Hall in Stratford, Virginia. Deetz, formerly a professional chef, is a contributor to \u003ci\u003eThe Routledge History of Food\u003c\/i\u003e, \u003ci\u003eThe\u003c\/i\u003e\u003ci\u003eBirth of a Nation: Nat Turner and the Making of a Movement, and Tanya Holland's California Soul: Recipes from a Culinary Journey West\u003c\/i\u003e. Her work has appeared in \u003ci\u003eNational Geographic History, \u003c\/i\u003eAudible's\u003ci\u003e The Great Courses, \u003c\/i\u003eand various podcasts.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 186\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.6 x 5.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 17, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914969616728,"sku":"9780813174730","price":59.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C8NNOTZYf79780813174730.webp?v=1792785331"},{"product_id":"the-historic-kentucky-kitchen-traditional-recipes-for-todays-cook-hardcover","title":"The Historic Kentucky Kitchen: Traditional Recipes for Today's Cook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDeirdre A. Scaggs\u003c\/b\u003e (Author), \u003cb\u003eAndrew W. McGraw\u003c\/b\u003e (Author), \u003cb\u003eJohn Van Willigen\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eKitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth.\u003c\/p\u003e\u003cp\u003e \u003ci\u003eThe Historic Kentucky Kitchen\u003c\/i\u003e assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients.\u003c\/p\u003e\u003cp\u003eThis entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's \"excellent\" fried oysters. The recipes are flavored with humorous details such as \"[for] those who thought they could not eat parsnips\" and \"Granny used to beat 'em [biscuits] with a musket.\" Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, \u003ci\u003eThe Historic Kentucky Kitchen\u003c\/i\u003e presents a novel and tasty way to experience the history of the Bluegrass State.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eDeirdre A. Scaggs\u003c\/b\u003e is associate dean of the University of Kentucky Libraries Special Collections Research Center and the author of \u003ci\u003eWomen in Lexington\u003c\/i\u003e. \u003cb\u003eAndrew W. McGraw\u003c\/b\u003e is the Administrative Specialist for CSI Group.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 184\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.5 x 5.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 10, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914972598616,"sku":"9780813142494","price":68.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/34Uw_n2gba9780813142494.webp?v=1792785335"},{"product_id":"food-will-win-the-war-minnesota-crops-cook-and-conservation-during-world-war-i-paperback","title":"Food Will Win the War: Minnesota Crops, Cook, and Conservation During World War I - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRae Katherine Eighmey\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis engaging case study of food, conservation, and life during World War I brings alive the unparalleled, mostly voluntary efforts made by everyday Minnesotans to help win the war.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.78 x 8.94 x 6.12 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914974728536,"sku":"9780873517188","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/DUUWRN-nQ19780873517188.webp?v=1792785338"},{"product_id":"the-faygo-book-paperback","title":"The Faygo Book - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoe Grimm\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Faygo Book\u003c\/i\u003e is the social history of a company that has forged a bond with a city and its residents for more than a century. The story of Faygo, Detroit's beloved soda pop, begins over a hundred years ago with two Russian immigrant brothers who were looking to get out of the baking business. Starting with little more than pots, pails, hoses, and a one-horse wagon, Ben and Perry Feigenson reformulated cake frosting recipes into carbonated beverage recipes and launched their business in the middle of the 1907 global financial meltdown. It was an improbable idea. Through recessions and the Great Depression, wartime politics, the rise and fall of Detroit's population, and the neverending challenges to the industry, the Feigensons persisted. Out of more than forty bottlers in Detroit's \"pop alley,\" Faygo remained the last one standing. \u003c\/p\u003e\u003cp\u003eWithin the pages of \u003ci\u003eThe Faygo Book\u003c\/i\u003e, author Joe Grimm carefully measures out the ingredients of a successful beverage company in spite of dicey economic times in a boom-and-bust town. Take a large cup of family-when the second generation of Feigensons gambled with the chance at national distribution while the odds were stacked against them-and add a pinch of innovation-not just with their rambunctious rainbow of flavors but with packaging and television advertising that infused Faygo with nostalgia. Mix in a quality product-award-winning classics (and some flops) that they insisted on calling \"pop,\" despite the industry's plea for a more grown-up name. Stir in a splash of loyalty to its locally hired employees, many of whom would stay with Faygo for decades. These are the values on which Faygo has hung its hat for generations, making it an integral part of communities across the country.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Faygo Book\u003c\/i\u003e is the story of a pop, a people, and a place. These stories and facts will tickle the taste buds and memories of Detroiters and Faygo lovers everywhere.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eJoe Grimm wrote \u003ci\u003eThe Faygo Book\u003c\/i\u003e after building up a tremendous thirst working on \u003ci\u003eConey Detroit\u003c\/i\u003e with Katherine Yung (Wayne State University Press, 2012). A lifelong Detroit-area resident and twenty-five-year veteran of the \u003ci\u003eDetroit Free Press\u003c\/i\u003e, Grimm is a Michigan State University journalism professor. His favorite Faygo flavor is Rock \u0026amp; Rye.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 154\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 9.9 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914976039256,"sku":"9780814345856","price":26.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YUhTNOxSCJ9780814345856.webp?v=1792785340"},{"product_id":"pastrami-on-rye-an-overstuffed-history-of-the-jewish-deli-hardcover","title":"Pastrami on Rye: An Overstuffed History of the Jewish Deli - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTed Merwin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWinner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eThe history of an iconic food in Jewish American culture\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFor much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaled--and in some ways surpassed--the synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. \u003cp\u003e\u003c\/p\u003e\u003ci\u003ePastrami on Rye\u003c\/i\u003e is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But it was the kosher deli that followed Jews as they settled in the outer boroughs of the city, and that became the most tangible symbol of their continuing desire to maintain a connection to their heritage. Ultimately, upwardly mobile American Jews discarded the deli as they transitioned from outsider to insider status in the middle of the century. Now contemporary Jews are returning the deli to cult status as they seek to reclaim their cultural identities. \u003cp\u003e\u003c\/p\u003eRichly researched and compellingly told, Pastrami on Rye gives us the surprising story of a quintessential New York institution.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.4 x 6.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 06, 2015\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e National Jewish Book Award (2015)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914976694616,"sku":"9780814760314","price":192.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C1VXPydFHW9780814760314.webp?v=1792785340"},{"product_id":"a-soldiers-cookbook-1863-the-battle-of-gettysburg-150th-anniversity-edition-paperback","title":"A Soldiers Cookbook 1863 - The Battle of Gettysburg 150th Anniversity Edition - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDean C. Drawbaugh\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAn army marches on its stomach - Napoleon Bonaparte As far back in history as Napoleon, officers knew that to be effective an army needs good and plentiful food. Without good food a soldier loses their edge. -They lose a portion of their strength. -They lose a portion of their reactions. -They do not make as good of decisions. -They quickly lose their motivation. Having food available for these vast armies was a huge task. Getting food to the right place when armies move is a nightmare. However, a soldier's nourishment can decide if they survive each battle. How opposing forces eat before battle may be as important to victory as tactics and weapons.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 48\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.12 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 24, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914979283288,"sku":"9780989268011","price":11.52,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rFY7Zaqfi19780989268011.webp?v=1792785343"},{"product_id":"appetite-city-a-culinary-history-of-new-york-paperback","title":"Appetite City: A Culinary History of New York - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWilliam Grimes\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNew York is the greatest restaurant city the world has ever seen. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eAppetite\u003c\/i\u003e\u003ci\u003e City\u003c\/i\u003e, the former \u003ci\u003eNew York Times \u003c\/i\u003erestaurant critic William Grimes leads us on a grand historical tour of New York's dining culture. Beginning with the era when simple chophouses and oyster bars dominated the culinary scene, he charts the city's transformation into the world restaurant capital it is today. \u003ci\u003eAppetite City \u003c\/i\u003etakes us on a unique and delectable journey, from the days when oysters and turtle were the most popular ingredients in New York cuisine, through the era of the fifty-cent French and Italian table d'hôtes beloved of American \"Bohemians,\" to the birth of Times Square--where food and entertainment formed a partnership that has survived to this day. \u003cp\u003e\u003c\/p\u003eEnhancing his tale with more than one hundred photographs, rare menus, menu cards, and other curios and illustrations (many never before seen), Grimes vividly describes the dining styles, dishes, and restaurants succeeding one another in an unfolding historical panorama: the deluxe ice cream parlors of the 1850s, the boisterous beef-and-beans joints along Newspaper Row in the 1890s, the assembly-line experiment of the Automat, the daring international restaurants of the 1939 World's Fair, and the surging multicultural city of today. By encompassing renowned establishments such as Delmonico's and Le Pavillon as well as the Bowery restaurants where a meal cost a penny, he reveals the ways in which the restaurant scene mirrored the larger forces shaping New York, giving us a deliciously original account of the history of America's greatest city. \u003cp\u003e\u003c\/p\u003eRich with incident, anecdote, and unforgettable personalities, \u003ci\u003eAppetite City \u003c\/i\u003eoffers the dedicated food lover or the casual diner an irresistible menu of the city's most savory moments.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWilliam Grimes\u003c\/b\u003e was the restaurant critic for \u003ci\u003eThe New York Times \u003c\/i\u003efrom 1999 to 2003. He is the author of \u003ci\u003eStraight Up or On the Rocks \u003c\/i\u003e(NPP, 2001) and \u003ci\u003eMy Fine Feathered Friend \u003c\/i\u003e(NPP, 2002), and the coauthor of \u003ci\u003eThe New York Times Guide to New York City Restaurants 2004.\u003c\/i\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.03 x 9.16 x 7.54 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 28, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914981413208,"sku":"9780374532499","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/KV7tzMt9DO9780374532499.webp?v=1792785346"},{"product_id":"a-taste-of-upstate-new-york-the-people-and-the-stories-behind-40-food-favorites-paperback","title":"A Taste of Upstate New York: The People and the Stories Behind 40 Food Favorites - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eChuck D'Imperio\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eUpstate New York is the birthplace of many of America's favorite foods. The chicken wing was born in a bar in Buffalo, the potato chip originated in the kitchen of a glitzy Saratoga Springs hotel, the salt potato got its start along the marshy shores of a Syracuse lake, and Thousand Island dressing was created in a hotel along the St. Lawrence Seaway. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e In this book, D'Imperio travels across the region to discover the stories and people behind forty iconic foods of Upstate New York. He introduces readers to the black dirt farmers of Orange County who give America its best-tasting onions, to the Catskill's Candy Cane King, and to \"Charlie the Butcher,\" purveyor of the best beef on weck in the state. Filled with color photographs, the book includes a map of the various regions around Upstate New York, allowing readers to create their own cultural and historic food tour.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eChuck D'Imperio\u003c\/b\u003e is the author of several books about Upstate New York. His most recent titles include \u003ci\u003eUnknown Museums of Upstate New York: A Guide to 50 Treasures and Monumental New York! A Guide to 30 Iconic Memorials in Upstate New York\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.61 x 9.04 x 6.01 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 14, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914982003032,"sku":"9780815610496","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/A_FTyd1zjo9780815610496.webp?v=1792785347"},{"product_id":"old-line-plate-stories-recipes-from-maryland-hardcover","title":"Old Line Plate: Stories \u0026 Recipes from Maryland - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKara Mae Harris\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book collects over 40 Old Line Plate posts, with lavish illustrations and a bibliography of Maryland cookbooks. Stories include White Potato Pie, Crab Cakes, Maryland Fried Chicken, Baltimore Snowballs, and more. \u003c\/p\u003e\u003cp\u003eTHIS IS NOT A COOKBOOK: Recipes are historic and as such, may be unsuitable for everyday use.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 104\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 22, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914984984920,"sku":"9798218151782","price":50.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/eZ7HvdV-wP9798218151782.webp?v=1792785351"},{"product_id":"a-mess-of-greens-southern-gender-and-southern-food-paperback","title":"A Mess of Greens: Southern Gender and Southern Food - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eElizabeth S. D. Engelhardt\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCombining the study of food culture with gender studies and using per­spectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eShaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging--even as an untroubled source of nostalgia. \u003ci\u003eA Mess of Greens\u003c\/i\u003e offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. \u003cp\u003e\u003c\/p\u003eFive \"moments\" in the story of southern food--moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication--have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, \u003ci\u003eA Mess of Greens\u003c\/i\u003e shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eElizabeth S. D. Engelhardt is an associate professor in the Department of American Studies and Center for Women's and Gender Studies at the University of Texas, Austin. She is author or editor of three previous books, most recently \"Republic of Barbecue: Stories Beyond the Brisket.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 25, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914987311448,"sku":"9780820340371","price":46.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2v5_cm6iNS9780820340371.webp?v=1792785354"},{"product_id":"inventing-baby-food-taste-health-and-the-industrialization-of-the-american-diet-volume-51-paperback","title":"Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet Volume 51 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAmy Bentley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFood consumption is a significant and complex social activity--and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth. \u003cp\u003e\u003c\/p\u003e By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period. \u003cp\u003e\u003c\/p\u003e Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it's during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eAmy Bentley's engaging, brilliantly researched book is a revelation. Who knew that all those little baby food jars could tell us so much about the commercial, cultural, and personal history of food in America. \u003ci\u003eInventing Baby Food \u003c\/i\u003eis an instant food studies classic. --Marion Nestle, author of \u003ci\u003eFood Politics \u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Food scholars who think infant feeding means burping babies on their mothers' shoulders should think again. Bentley shows how the corporate approach to babies' appetites rested on a shallow conception of babyhood and human taste. She also devotes attention to the changes in the past few decades, as longer breastfeeding and home-prepared foods have gained modest purchase. Her book leaves us better informed, perhaps even a little more optimistc.\" --Sidney Mintz, William L. Straus Jr. Professor Emeritus, Anthropology, Johns Hopkins\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAmy Bentley\u003c\/b\u003e is Professor in the Department of Nutrition, Food Studies, and Public Health at New York University. She is the author of \u003ci\u003eEating for Victory: Food Rationing and the Politics of Domesticity\u003c\/i\u003e and the editor of \u003ci\u003eA Cultural History of Food in the Modern Era\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.61 x 8.97 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 19, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914989113688,"sku":"9780520283459","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rHtPAm9-I39780520283459.webp?v=1792785357"},{"product_id":"american-tuna-the-rise-and-fall-of-an-improbable-food-volume-37-hardcover","title":"American Tuna: The Rise and Fall of an Improbable Food Volume 37 - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew F. Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIn a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In \u003ci\u003eAmerican Tuna\u003c\/i\u003e, the so-called \"chicken of the sea\" is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends. \u003cbr\u003e\u003cbr\u003eSmith recounts how tuna became a popular low-cost high-protein food beginning in 1903, when the first can rolled off the assembly line. By 1918, skyrocketing sales made it one of America's most popular seafoods. In the decades that followed, the American tuna industry employed thousands, yet at at mid-century production started to fade. Concerns about toxic levels of methylmercury, by-catch issues, and over-harvesting all contributed to the demise of the industry today, when only three major canned tuna brands exist in the United States, all foreign owned. A remarkable cast of characters-- fishermen, advertisers, immigrants, epicures, and environmentalists, among many others--populate this fascinating chronicle of American tastes and the forces that influence them.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eTuna are fast swimmers, but their journey into the heart of American culture and cuisine has been long and circuitous. With authority and grace, Andrew Smith charts the course of these big, beautiful, fearsome-looking creatures to our shores, from early disrepute to lunchbox ubiquity to gastronomic reverence and off into the cold, dark waters of near extinction. His fish tale is compelling, informative, and ultimately as meaty as his subject. -- Colman Andrews, Editorial Director of TheDailyMeal.com\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eAmerican Tuna\u003c\/i\u003e, Andrew Smith poses, and answers, a provocative series of question on the history, life, and environment of this most magnificent fish. A compelling and timely read. -- Anne Willan, author of \u003ci\u003eThe Cookbook Library\u003c\/i\u003e and \u003ci\u003eThe Country Cooking of France\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"The indefatigable and prolific Andrew Smith has caught a big one this time. In this lively social history he shows us why the regal blue fin captured the appetite and imagination of 20th century America in the way that the royal cod captured the colonial imagination. More please! -- Molly O'Neill, author of \u003ci\u003eOne Big Table: A Portrait of American Cooking\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Tuna is not only America's favorite fish, but an all-American champion food. How that came to be, how the tuna industry rose from being a local ethnic industry to a food giant, how that impacted the fish, their ecology and very survival, is the subject of this excellent and highly readable study by Andrew F. Smith. It is, literally, just about everything you want to know when opening a can to make a tuna salad sandwich. \" -- Bruce Kraig, author of \u003ci\u003eHot Dog: A Global History\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"From the master of the single subject food book comes another work, destined to become a classic. Smith has an uncanny ability to trace the changing fortune of an ingredient, following the vicissitudes of fate and fashion and turning it into a great story - a fisherman's tale in this case, though with no exaggeration. Expect surprises at every turn, as Smith hauls in this huge subject.\" -- Ken Albala, author of \u003ci\u003eBeans: A History\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eTuna are fast swimmers, but their journey into the heart of American culture and cuisine has been long and circuitous. With authority and grace, Andrew Smith charts the course of these big, beautiful, fearsome-looking creatures to our shores, from early disrepute to lunchbox ubiquity to gastronomic reverence and off into the cold, dark waters of near extinction. His fish tale is compelling, informative, and ultimately as meaty as his subject. -- Colman Andrews, Editorial Director of TheDailyMeal.com\u003cbr\u003e\u003cbr\u003e\"In \u003ci\u003eAmerican Tuna\u003c\/i\u003e, Andrew Smith poses, and answers, a provocative series of question on the history, life, and environment of this most magnificent fish. A compelling and timely read.\" -- Anne Willan, author of \u003ci\u003eThe Cookbook Library\u003c\/i\u003e and \u003ci\u003eThe Country Cooking of France\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"The indefatigable and prolific Andrew Smith has caught a big one this time. In this lively social history he shows us why the regal blue fin captured the appetite and imagination of 20th century America in the way that the royal cod captured the colonial imagination. More please!\" -- Molly O'Neill, author of \u003ci\u003eOne Big Table: A Portrait of American Cooking\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Tuna is not only America's favorite fish, but an all-American champion food. How that came to be, how the tuna industry rose from being a local ethnic industry to a food giant, how that impacted the fish, their ecology and very survival, is the subject of this excellent and highly readable study by Andrew F. Smith. It is, literally, just about everything you want to know when opening a can to make a tuna salad sandwich. \" -- Bruce Kraig, author of \u003ci\u003eHot Dog: A Global History\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"From the master of the single subject food book comes another work, destined to become a classic. Smith has an uncanny ability to trace the changing fortune of an ingredient, following the vicissitudes of fate and fashion and turning it into a great story - a fisherman's tale in this case, though with no exaggeration. Expect surprises at every turn, as Smith hauls in this huge subject.\" -- Ken Albala, author of \u003ci\u003eBeans: A History\u003c\/i\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAndrew F. Smith\u003c\/b\u003e teaches Food Studies at the New School University in New York. He is the author of \u003ci\u003eFast Food and Junk Food: An Encyclopedia of What We Love to Eat\u003c\/i\u003e, \u003ci\u003ePotato: A Global History\u003c\/i\u003e, and \u003ci\u003eEating History: 30 Turning Points in the Making of American Cuisine\u003c\/i\u003e, among many other books. For more information, please visit www.andrewfsmith.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.92 x 9.26 x 6.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 08, 2012\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914992193880,"sku":"9780520261846","price":62.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/9JOhNFq2ET9780520261846.webp?v=1792785361"},{"product_id":"hog-meat-and-hoecake-food-supply-in-the-old-south-1840-1860-paperback","title":"Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSam Bowers Hilliard\u003c\/b\u003e (Author), \u003cb\u003eJames C. Cobb\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen historical geographer Sam B. Hilliard's book \u003ci\u003eHog Meat and Hoecake\u003c\/i\u003e was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region's history, culture, and politics, and it has since become a landmark of foodways scholarship. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn the book Hilliard examines the food supply, dietary habits, and agricultural choices of the antebellum American South, including Arkansas, Louisiana, Mississippi, Tennessee, Alabama, Georgia, North Carolina, and South Carolina. He explores the major southern food sources at the time, the regional production of commodity crops, and the role of those products in the subsistence economy. \u003cp\u003e\u003c\/p\u003eFar from being primarily a plantation system concentrating on cash crops such as cotton and tobacco, Hilliard demonstrates that the South produced huge amounts of foodstuffs for regional consumption. In fact, the South produced so abundantly that, except for wines and cordials, southern tables were not only stocked with the essentials but amply laden with veritable delicacies as well. (Though contrary to popular opinion, neither grits nor hominy ever came close to being universally used in the South prior to the Civil War.) \u003cp\u003e\u003c\/p\u003eHilliard's focus on food habits, culture, and consumption was revolutionary--as was his discovery that malnutrition was not a major cause of the South's defeat in the Civil War. His book established the methods and vocabulary for studying a region's cuisine in the context of its culture that foodways scholars still employ today. This reissue is an excellent and timely reminder of that.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSAM BOWERS HILLIARD was professor emeritus in geography and anthropology at Louisiana State University. He taught there from 1971 to 1993.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 312\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914996191576,"sku":"9780820346762","price":53.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Na1Qxow3sP9780820346762.webp?v=1792785367"},{"product_id":"to-live-and-dine-in-dixie-the-evolution-of-urban-food-culture-in-the-jim-crow-south-paperback","title":"To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAngela Jill Cooley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Focusing primarily on the 1900s to the 1960s, Angela Jill Cooley identifies the cultural differences between activists who saw public eating places like urban lunch counters as sites of political participation and believed access to such spaces a right of citizenship, and white supremacists who interpreted desegregation as a challenge to property rights and advocated local control over racial issues. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSignificant legal changes occurred across this period as the federal government sided at first with the white supremacists but later supported the unprecedented progress of the Civil Rights Act of 1964, which--among other things--required desegregation of the nation's restaurants. Because the culture of white supremacy that contributed to racial segregation in public accommodations began in the white southern home, Cooley also explores domestic eating practices in nascent southern cities and reveals how the most private of activities--cooking and dining-- became a cause for public concern from the meeting rooms of local women's clubs to the halls of the U.S. Congress.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eANGELA JILL COOLEY is an assistant professor of history at Minnesota State University, Mankato. She has a PhD from the University of Alabama and a JD from the George Washington University Law School.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 15, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914997305688,"sku":"9780820347592","price":46.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/mmP0OPhbSD9780820347592.webp?v=1792785369"},{"product_id":"the-dooky-chase-cookbook-hardcover","title":"The Dooky Chase Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLeah Chase\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eDooky Chase's Restaurant, a New Orleans landmark and celebrated bastion of fine Creole food, has welcomed notable individuals as well as thousands of locals through its doors since opening in 1941. The unquestionable authority in the restaurant's kitchen for many of those years, Leah Chase offers here a collection of recipes from the menu and her personal files that have delighted patrons for decades.\u003c\/p\u003e\u003cp\u003eSpiced with exquisite works from the African American art collection that hangs in the restaurant's dining room, this cookbook pairs the flavors of Leah Chase's dishes with anecdotes recounting the restaurant's traditions, origins of the recipes, and memories. This revised and expanded edition presents even more of the restaurant's favorite offerings and features a new chapter on drinks. Dooky Chase's longtime chef and proprietor passed away in 2019, but these pages honor Leah's legacy through recipes and sentiments that will be forever intertwined with the history of New Orleans.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eLoyal to the tenets of Creole cuisine and mindful of her country roots, Leah Chase has been featured in hundreds of publications, including Food \u0026amp; Wine and Saveur. In addition to having hosted her own television program, she appeared numerous times on NPR, CNN, CBS, the Food Network, and many other programs. She was a driving force in the culinary and cultural revival of New Orleans and in the international popularity of Creole cuisine.\u003c\/p\u003e\u003cp\u003e Leah Chase's accolades include honorary degrees from schools across the country. She received a Lifetime Achievement Award from the Southern Foodways Alliance, the Ella Brennan Savoir Faire Award for Excellence from the American Culinary Federation, and the Outstanding Woman Award from the National Council of Negro Women. For her contributions to the culinary world, she was inducted into the James Beard Foundation's Who's Who of Food and Beverages in America in 2010. In 2016, just after her ninety-third birthday, she received the Foundation's Lifetime Achievement Award. As a cultural icon, her portrait hangs in the permanent collection of the National Portrait Gallery in Washington, DC.\u003c\/p\u003e\u003cp\u003eHer beloved husband died in 2016 and Leah Chase reigned over her kitchen every day until her death in 2019 at the age of ninety-six, still surrounded by family and friends. Her joie de vivre remains as an inspiration to all in her cookbooks, a biography, Leah Chase: Listen, I Say Like This, and an inspirational children's book, A Long Way from the Strawberry Patch: The Life of Leah Chase, both written through interviews with the author, Carol Allen.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.87 x 9.13 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 22, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915010707800,"sku":"9781455627660","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/OTtyCDD3AU9781455627660.webp?v=1792785396"},{"product_id":"confronting-america-what-has-to-change-hardcover","title":"Confronting America: What Has to Change - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBill O'Reilly\u003c\/b\u003e (Author), \u003cb\u003eJosh Hammer\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWhat has to change in America--and why.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eThe new book in the #1 bestselling series.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAmerica remains the world's greatest land of opportunity, but too many Americans have lost sight of the values that made it work. Patriotism and civic responsibility have weakened. Families and schools too often fail to teach discipline, character, and personal responsibility. Hard work and self-reliance are losing ground to entitlement and dependency. Drugs, destructive popular culture, and social media are doing real damage. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eConfronting America\u003c\/i\u003e, Bill O'Reilly argues that the answer is not nostalgia or another government program. It is a return to informed citizenship, strong families, honest education, meaningful work, generosity, self-respect, and a willingness to put country and community ahead of self. His central challenge is straightforward: \"Americans need to wise up.\" \u003cp\u003e\u003c\/p\u003eHow do we do that? \u003cp\u003e\u003c\/p\u003eEducation: Our system--once the envy of the world--now ranks below many countries. Restore higher standards of performance so that grade, middle, and high schools prepare our young people for work and life...not unemployment or jail. \u003cp\u003e\u003c\/p\u003eFamily: The collapse of stable family structures is disastrous for young people--especially boys, who need fathers to be present in their lives. Let's honor, rather than denigrate, the values that support two parent households. \u003cp\u003e\u003c\/p\u003eDrugs: For misguided reasons, we've legalized and enabled drug use through so-called \"harm reduction\"--with predictable results. The law must help--and require--drug addicts to get clean and be productive members of society. \u003cp\u003e\u003c\/p\u003eWork: It used to be normal and expected that people would work for a living. Now, not so much. We need to revive the importance of labor, of all kinds, at all levels, and honor the skills of all who show up and do their jobs. \u003cp\u003e\u003c\/p\u003eReligion: America is becoming increasingly godless, and the decline of spirituality has weakened shared concepts of right and wrong. Americans don't have to join the \"God Squad,\" but religion can reinforce social order--and everyone should respect the law and practice decent behavior. \u003cp\u003e\u003c\/p\u003eUltimately, \u003ci\u003eConfronting America\u003c\/i\u003e is both a warning and a challenge: America will improve when Americans do.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBILL O'REILLY is a trailblazing television journalist and the author of twenty #1 \u003ci\u003eNew York Times\u003c\/i\u003e bestsellers, including the twelve books in the Killing series of narrative histories, as well as \u003ci\u003eConfronting the Presidents\u003c\/i\u003e and \u003ci\u003eConfronting Evil\u003c\/i\u003e. He lives on Long Island, New York. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJOSH HAMMER studied political theory at The George Washington University and international politics at the University of Edinburgh, Scotland. He writes and produces some of the most successful programs in America, including The O'Reilly Update with Bill O'Reilly. He lives in Brooklyn, New York.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.19 x 9.38 x 6.15 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 15, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915315319128,"sku":"9781250374073","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/v73S0uv0yx9781250374073.webp?v=1792788071"},{"product_id":"brunswick-stew-a-virginia-tradition-hardcover","title":"Brunswick Stew: A Virginia Tradition - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJoseph R. Haynes\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWith roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient. By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky. Drawing on historical and contemporary sources, author, award-winning barbecue cook and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eJoe's passion for Virginia's food traditions led him to author the book Brunswick Stew: A Virginia Tradition. Joe is also the author of Virginia Barbecue: A History and the Virginia Barbecue Proclamation that unanimously passed as a House Joint Resolution in 2016 wherein it states, \"Resolved by the House of Delegates, the Senate concurring, that the General Assembly designate May through October, in 2016 and in each succeeding year, as Virginia's official Barbecue Season.\" \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 09, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915340648792,"sku":"9781540227126","price":34.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1d6j7vyp_T9781540227126.webp?v=1792788726"},{"product_id":"a-culinary-history-of-iowa-sweet-corn-pork-tenderloins-maid-rites-more-hardcover","title":"A Culinary History of Iowa: Sweet Corn, Pork Tenderloins, Maid-Rites \u0026 More - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDarcy Dougherty Maulsby\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eIowa s delectable cuisine is quintessentially midwestern, grounded in its rich farming heritage and spiced with diverse ethnic influences. Classics like fresh sweet corn and breaded pork tenderloins are found on menus and in home kitchens across the state. At the world-famous Iowa State Fair, a dizzying array of food on a stick commands a nationwide cult following. From Maid-Rites to the moveable feast known as RAGBRAI, discover the remarkable stories behind Iowa originals. Find recipes for favorites ranging from classic Iowa ham balls and Steak de Burgo to homemade cinnamon rolls served with chili, of course! Author Darcy Dougherty Maulsby serves up a bountiful history of tasty tradition.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 194\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915387146584,"sku":"9781531698768","price":38.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/aEamJHm2Jo9781531698768.webp?v=1792788764"},{"product_id":"a-culinary-history-of-southern-delaware-scrapple-beach-plums-and-muskrat-hardcover","title":"A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDenise Clemons\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eHistoric 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.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 162\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 01, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915387703640,"sku":"9781531698812","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/AiWPYV8cRh9781531698812.webp?v=1792788765"},{"product_id":"billings-food-the-flavorful-story-of-montanas-trailhead-hardcover","title":"Billings Food: The Flavorful Story of Montana's Trailhead - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStella Fong\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eBillings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape. Food journalist Stella Fong provides an eclectic sampling of the people, restaurants, producers and suppliers that contribute to the city s growing palate.\"\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 11, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915388293464,"sku":"9781531698966","price":36.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/kCmO3aBchw9781531698966.webp?v=1792788766"}],"url":"https:\/\/usa-markt.com\/collections\/books-history-united-states.oembed","provider":"usa-markt","version":"1.0","type":"link"}