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Author : Joseph Robert Conlin
Publisher : Unknown
Page : 278 pages
File Size : 55,5 Mb
Release : 1986
Category : Cooking
ISBN : UOM:39015014325305
Author : Joel Shrock
Publisher : Bloomsbury Publishing USA
Page : 342 pages
File Size : 53,8 Mb
Release : 2004-06-30
Category : Social Science
ISBN : 9780313062216
The Gilded Age—the time between Reconstruction and the Spanish-American War—marked the beginnings of modern America. The advertising industry became an important part of selling the American Dream. Americans dined out more than ever before, and began to take leisure activities more seriously. Women's fashion gradually grew less restrictive, and architecture experienced an American Renaissance. Twelve narrative chapters chronicle how American culture changed and grew near the end of the 20th century. Included are chapter bibliographies, a timeline, a cost comparison, and a suggested reading list for students. This latest addition to Greenwood's American Popular Culture Through History series is an invaluable contribution to the study of American popular culture. American Popular Culture Through History is the only reference series that presents a detailed, narrative discussion of U.S. popular culture. This volume is one of 17 in the series, each of which presents essays on Everyday America, The World of Youth, Advertising, Architecture, Fashion, Food, Leisure Activities, Literature, Music, Performing Arts, Travel, and Visual Arts
Author : Reginald Horsman
Publisher : University of Missouri Press
Page : 367 pages
File Size : 41,6 Mb
Release : 2008
Category : Cooking
ISBN : 9780826266361
"Drawing on the journals and correspondence of pioneers, Horsman examines more than a hundred years of history, recording components of the diets of various groups, including travelers, settlers, fur traders, soldiers, and miners. He discusses food-preparation techniques, including the development of canning, and foods common in different regions"--Provided by publisher.
Author : Ken Albala
Publisher : Berg
Page : 278 pages
File Size : 45,7 Mb
Release : 2007-09-01
Category : Cooking
ISBN : 9781847883414
Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
Author : Andrew F. Smith
Publisher : Columbia University Press
Page : 392 pages
File Size : 43,6 Mb
Release : 2009-09-18
Category : Cooking
ISBN : 9780231511759
Food 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. Smith'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.
Author : Alexander L. Kaufman,Penny Vlagopoulos
Publisher : Routledge
Page : 232 pages
File Size : 43,5 Mb
Release : 2019-03-21
Category : History
ISBN : 9780429590177
This collection of scholarly essays presents new work from in an emerging line of inquiry: modern outlaw narratives and the textual and cultural relevance of food and feasting. Food, its preparation and its consumption, is presented in outlaw narratives as central points of human interaction, community, conflict, and fellowship. Feast scenes perform a wide variety of functions, serving as cultural repositories of manners and behaviors, catalysts for adventure, or moments of regrouping and redirecting narratives. The book argues that modern outlaw narratives illuminate a potent cross-cultural need for freedom, solidarity, and justice, and it examines ways in which food and feasting are often used to legitimate difference, create discord, and manipulate power dynamics.
Author : Erica J. Peters
Publisher : Rowman & Littlefield
Page : 243 pages
File Size : 41,9 Mb
Release : 2013-08-22
Category : Cooking
ISBN : 9780759121539
San 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.
Author : Sally Zanjani
Publisher : U of Nebraska Press
Page : 392 pages
File Size : 44,6 Mb
Release : 2000-09-01
Category : History
ISBN : 0803299168
prospectors for the first time. Sally Zanjani depicts more than one hundred women prospectors in often grueling, financially unrewarding, and utterly lonely efforts to strike it rich from the desert Southwest to the frozen rocks of Alaska and the Yukon. She tells their stories with warmth and skill and, in bringing them to life, forever changes our mental picture of the women who helped shape the modern West.
Author : Andrew Smith
Publisher : Unknown
Page : 2556 pages
File Size : 50,8 Mb
Release : 2013-01-31
Category : Business & Economics
ISBN : 9780199734962
Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Author : David T. Courtwright
Publisher : Harvard University Press
Page : 404 pages
File Size : 40,6 Mb
Release : 2009-06-01
Category : Social Science
ISBN : 0674029895
This book offers an explosive look at violence in America--why it is so prevalent, and what and who are responsible. David Courtwright takes the long view of his subject, developing the historical pattern of violence and disorder in this country. Where there is violent and disorderly behavior, he shows, there are plenty of men, largely young and single. What began in the mining camp and bunkhouse has simply continued in the urban world of today, where many young, armed, intoxicated, honor-conscious bachelors have reverted to frontier conditions. Violent Land combines social science with an engrossing narrative that spans and reinterprets the history of violence and social disorder in America. Courtwright focuses on the origins, consequences, and eventual decline of frontier brutality. Though these rough days have passed, he points out that the frontier experience still looms large in our national self-image--and continues to influence the extent and type of violence in America as well as our collective response to it. Broadly interdisciplinary, looking at the interplay of biological, social, and historical forces behind the dark side of American life, this book offers a disturbing diagnosis of violence in our society.
Author : Jairemarie Pomo
Publisher : Ten Speed Press
Page : 178 pages
File Size : 46,6 Mb
Release : 2007-05-01
Category : Cooking
ISBN : 9781580087353
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar. • The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. • With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. • Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots. • The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons. Reviews One of the Best Cookbooks of the Year —7 x 7 Magazine "A roadie's guide to oysters and their history . . . Pomo's recipes are brimming with exciting and thoughtful ideas." —New York Times Summer Cookbook Review "An opus for oyster lovers." —San Francisco Chronicle "If your family vacation this summer takes you to oyster country, either "Back East'" or "Out West," carry this convenient volume with you." —Milwaukee Journal Sentinel "This book could be what legions of oyster fans who can't get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for." —Baltimore Sun
Author : Ann Chandonnet
Publisher : University of Alaska Press
Page : 499 pages
File Size : 47,9 Mb
Release : 2005
Category : Cooking
ISBN : 9781889963716
Ann Chandonnet brings us a rollicking history of gold rush food complete with hearty recipes ranging from sourdough flapjacks to stewed porcupine. From miners meals and home remedies to holiday fare, beverages, and housekeeping, Gold Rush Grub follows the trail of stampeders from Sutter's Mill in California to Alaska and the Klondike. The first food history of its kind, Gold Rush Grub presents a panoramic view of an exciting period in American history. The grub that stampeders ate was affected by everything from arctic weather to Pacific Coast agriculture and Midwest meat packing. For those who struck it rich, there were oysters, ice cream, and cognac. The less fortunate had to make due with beans and nettle soup. Readers with an adventurous palate can experiment with recipes for scalloped grayling and caribou scrapple. Those who prefer to leave the porcupines and bears in peace will enjoy the engaging prose and historic photographs. Gold Rush Grub will appeal to general readers, cookbook aficionados, and anyone who loves a good meal and a great story. "There's a heavy dose of gold rush history here, which sets it a cut above your normal recipe-oriented cookbook." The Midwest Book Review "[A] fascinating new culinary history of gold miners in California, Alaska and the Klondike." Northwest Palate Chandonnet ably demonstrates how the cuisine high and low of the western gold rushes fits into America's culinary mainstream. A unique look at the last great adventure. Bruce Merrell, Alaska Bibliographer, Anchorage Municipal Libraries
Author : J. Mallea-Olaetxe
Publisher : University of Nevada Press
Page : 593 pages
File Size : 46,7 Mb
Release : 2016-06-01
Category : Social Science
ISBN : 9780874174571
Speaking Through the Aspens analyzes the content of thousands of arboglyphs in the mountains of Nevada and California by topic—language, politics, the Basque homeland, the sheepherd’s life, sex, and pictorial themes. In addition, author Mallea-Olaetxe has examined such sheepherder artifacts as sheep camps and bread ovens, conducted extensive interviews with former herders and sheep company personnel, and undertaken research in immigration and other records. The result is a highly original work of history—a detailed account of the lives of Basque sheepherders in the American West. For the first time, these men who contributed so much to the development of the region, many of whom went on to establish the West’s thriving Basque community, speak for themselves about their experiences. Enhanced by numerous illustrations, this book is history at its most engrossing, essential reading for scholars and anyone curious about the arboglyph phenomenon.
Author : Gary Noy
Publisher : Heyday.ORIM
Page : 255 pages
File Size : 48,7 Mb
Release : 2020-06-02
Category : History
ISBN : 9781597145046
“Teems with bittersweet compounds of 19th-century nefariousness, including . . . gambling, knife fights, the demon drink, con artistry, and prostitution.” —Los Angeles Review of Books In 1855 an ex-miner lamented that nineteenth-century California “can and does furnish the best bad things,” including “purer liquors . . . finer tobacco, truer guns and pistols, larger dirks and bowie knives, and prettier courtezans [sic]” than anywhere else in America. Lured by boons of gold and other exploitable resources, California’s settler population mushroomed under Mexican and early American control, and this period of rapid transformation gave rise to a freewheeling culture best epitomized by its entertainments. Hellacious California tours the rambunctious and occasionally appalling amusements of the Golden State: gambling, gun duels, knife fights, gracious dining and gluttony, prostitution, fandangos, cigars, con artistry, and the demon drink. Historian Gary Noy unearths myriad primary sources, many of which have never before been published, to spin his true tall tales that are by turns humorous and horrifying. Whether detailing the exploits of an inebriated stallion, gambling parlors as a reinforcement and subversion of racial norms, armed skirmishes over eggs, or the ins and outs of the “Spirit Lover” scam, Noy expertly situates these stories in the context of a live-for-the-moment society characterized by audacity, bigotry, and risk. “Confidently carries the reader into the everyday lives of early Californians. The focus on Californians’ popular pastimes . . . with an eye on vice, decadence, and scandal, makes this book a rowdy tour.” —Dr. Patrick Ettinger, Professor of History, California State University, Sacramento; Former Director of CSUS Public History Program and the Capital Campus Oral History Program
Author : Liora Gvion,David Wesley,Elana Wesley
Publisher : Univ of California Press
Page : 232 pages
File Size : 51,7 Mb
Release : 2012-10-22
Category : Cooking
ISBN : 9780520262300
Originally published in Hebrew as: Be-govah ha-beoten: ha-hebeotim ha-ohevratiyim oveha-poliotiyim shel ha-miotbaoh ha-Arvi be-Yiasrael.
