The Taste Of American Place

Author : Barbara G. Shortridge,James R. Shortridge
Publisher : Rowman & Littlefield Publishers
Page : 309 pages
File Size : 46,5 Mb
Release : 1999-09-01
Category : Social Science
ISBN : 9781461645788

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The Taste of American Place by Barbara G. Shortridge,James R. Shortridge Pdf

Tracing the intertwined roles of food, ethnicity, and regionalism in the construction of American identity, this textbook examines the central role food plays in our lives. Drawing on a range of disciplines_including sociology, anthropology, folklore, geography, history, and nutrition_the editors have selected a group of engaging essays to help students explore the idea of food as a window into American culture. The editors' general introductory essay offers an overview of current scholarship, and part introductions contextualize the readings within each section. This lively reader will be a valuable supplement for courses on American culture across the social sciences.

Author : Amy B. Trubek
Publisher : Univ of California Press
Page : 316 pages
File Size : 44,9 Mb
Release : 2008-05-05
Category : Cooking
ISBN : 9780520252813

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The Taste of Place by Amy B. Trubek Pdf

While much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California

Author : Janet A. Flammang
Publisher : University of Illinois Press
Page : 346 pages
File Size : 54,5 Mb
Release : 2009-10-06
Category : Cooking
ISBN : 9780252076732

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The Taste for Civilization by Janet A. Flammang Pdf

This book explores the idea that table activities--the mealtime rituals of food preparation, serving, and dining--lay the foundation for a proper education on the value of civility, the importance of the common good, and what it means to be a good citizen. The arts of conversation and diplomatic speech are learned and practiced at tables, and a political history of food practices recasts thoughtfulness and generosity as virtues that enhance civil society and democracy. In our industrialized and profit-centered culture, however, foodwork is devalued and civility is eroding. Looking at the field of American civility, Janet A. Flammang addresses the gendered responsibilities for foodwork's civilizing functions and argues that any formulation of "civil society" must consider food practices and the household. To allow space for practicing civility, generosity, and thoughtfulness through everyday foodwork, Americans must challenge the norms of unbridled consumerism, work-life balance, and domesticity and caregiving. Connecting political theory with the quotidian activities of the dinner table, Flammang discusses practical ideas from the "delicious revolution" and Slow Food movement to illustrate how civic activities are linked to foodwork, and she points to farmers' markets and gardens in communities, schools, and jails as sites for strengthening civil society and degendering foodwork.

Author : Walter Staib
Publisher : Grand Central Publishing
Page : 304 pages
File Size : 51,5 Mb
Release : 2019-05-07
Category : Cooking
ISBN : 9781538746677

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A Taste of History Cookbook by Walter Staib Pdf

The delicious, informative, and entertaining cookbook tie-in to PBS's Emmy Award-winning series A Taste of History. A TASTE OF HISTORY COOKBOOK provides a fascinating look into 18th and 19th century American history. Featuring over 150 elegant and approachable recipes featured in the Taste of History television series, paired with elegantly styled food photography, readers will want to recreate these dishes in their modern-day kitchens. Woven throughout the recipes are fascinating history lessons that introduce the people, places, and events that shaped our unique American democracy and cuisine. For instance, did you know that tofu has been a part of our culture's diet for centuries? Ben Franklin sung its praises in a letter written in 1770! With recipes like West Indies Pepperpot Soup, which was served to George Washington's troops to nourish them during the long winter at Valley Forge to Cornmeal Fried Oysters, the greatest staple of the 18th century diet to Boston's eponymous Boston Cream Pie, A TASTE OF HISTORY COOKBOOK is a must-have for both cookbook and history enthusiasts alike.

Author : Larry Forgione
Publisher : William Morrow
Page : 0 pages
File Size : 41,6 Mb
Release : 1996
Category : Cookery, American
ISBN : 0688087167

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An American Place by Larry Forgione Pdf

Forgione, whose culinary vision resulted in the rebirth of farmers' markets across the country and the new availability of such quality ingredients as "free-range chicken", has finally produced his master cookbook. These 200 mouth-watering recipes reclaim the honest, soul-satisfying flavors of classic American cooking, often with a distinctive twist. Three 8-page color inserts. Color glossary.

Author : Camille Begin
Publisher : University of Illinois Press
Page : 264 pages
File Size : 48,7 Mb
Release : 2016-06-15
Category : History
ISBN : 9780252098512

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Taste of the Nation by Camille Begin Pdf

During the Depression, the Federal Writers' Project (FWP) dispatched scribes to sample the fare at group eating events like church dinners, political barbecues, and clambakes. Its America Eats project sought nothing less than to sample, and report upon, the tremendous range of foods eaten across the United States. Camille Begin shapes a cultural and sensory history of New Deal-era eating from the FWP archives. From "ravioli, the diminutive derbies of pastries, the crowns stuffed with a well-seasoned paste" to barbeque seasoning that integrated "salt, black pepper, dried red chili powder, garlic, oregano, cumin seed, and cayenne pepper" while "tomatoes, green chili peppers, onions, and olive oil made up the sauce", Begin describes in mouth-watering detail how Americans tasted their food. They did so in ways that varied, and varied widely, depending on race, ethnicity, class, and region. Begin explores how likes and dislikes, cravings and disgust operated within local sensory economies that she culls from the FWP’s vivid descriptions, visual cues, culinary expectations, recipes and accounts of restaurant meals. She illustrates how nostalgia, prescriptive gender ideals, and racial stereotypes shaped how the FWP was able to frame regional food cultures as "American."

Author : Robert Ji-Song Ku,Martin F. Manalansan,Anita Mannur
Publisher : NYU Press
Page : 454 pages
File Size : 47,6 Mb
Release : 2013-09-23
Category : Cooking
ISBN : 9781479869251

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Eating Asian America by Robert Ji-Song Ku,Martin F. Manalansan,Anita Mannur Pdf

Examines the ways our conceptions of Asian American food have been shaped Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popular imagination. So much so that contentious notions of ethnic authenticity and authority are marked by and argued around images and ideas of food. Eating Asian America: A Food Studies Reader collects burgeoning new scholarship in Asian American Studies that centers the study of foodways and culinary practices in our understanding of the racialized underpinnings of Asian Americanness. It does so by bringing together twenty scholars from across the disciplinary spectrum to inaugurate a new turn in food studies: the refusal to yield to a superficial multiculturalism that naively celebrates difference and reconciliation through the pleasures of food and eating. By focusing on multi-sited struggles across various spaces and times, the contributors to this anthology bring into focus the potent forces of class, racial, ethnic, sexual and gender inequalities that pervade and persist in the production of Asian American culinary and alimentary practices, ideas, and images. This is the first collection to consider the fraught itineraries of Asian American immigrant histories and how they are inscribed in the production and dissemination of ideas about Asian American foodways.

Author : Jonathan Deutsch,Rachel D. Saks
Publisher : U of Nebraska Press
Page : 160 pages
File Size : 49,8 Mb
Release : 2009-10-01
Category : Cooking
ISBN : 9780803226753

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Jewish American Food Culture by Jonathan Deutsch,Rachel D. Saks Pdf

Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.

Author : Warren Belasco,Philip Scranton
Publisher : Routledge
Page : 300 pages
File Size : 42,5 Mb
Release : 2014-06-03
Category : History
ISBN : 9781136700767

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Food Nations by Warren Belasco,Philip Scranton Pdf

This original collection abandons culinary nostalgia and the cataloguing of regional cuisines to examine the role of food and food marketing in constructing culture, consumer behavior, and national identity.

Author : Jonathan Deutsch
Publisher : Bloomsbury Publishing USA
Page : 356 pages
File Size : 52,7 Mb
Release : 2018-05-25
Category : Cooking
ISBN : 9781440841125

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We Eat What? by Jonathan Deutsch Pdf

This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. Many of the foods we eat every day are unique to the regions of the United States in which we live. New Englanders enjoy coffee milk and whoopie pies, while Mid-Westerners indulge in deep dish pizza and Cincinnati chili. Some dishes popular in one region may even be unheard of in another region. This fascinating encyclopedia examines over 100 foods that are unique to the United States as well as dishes found only in specific American regions and individual states. Written by an established food scholar, We Eat What? A Cultural Encyclopedia of Bizarre and Strange Foods in the United States covers unusual regional foods and dishes such as hoppin' Johns, hush puppies, shoofly pie, and turducken. Readers will get the inside scoop on each food's origins and history, details on how each food is prepared and eaten, and insights into why and how each food is celebrated in American culture. In addition, readers can follow the recipes in the book's recipe appendix to test out some of the dishes for themselves. Appropriate for lay readers as well as high school students and undergraduates, this work is engagingly written and can be used to learn more about United States geography.

Author : Patricia Cartin
Publisher : Charlesbridge Publishing
Page : 176 pages
File Size : 40,7 Mb
Release : 2017-10-03
Category : Cooking
ISBN : 9781632892065

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A Taste of Latin America by Patricia Cartin Pdf

Latin American food is steeped in history and tradition. From Peru's spicy and citrusy ceviche to hearty Colombian beef, pork, and seafood stews to Argentina's silky, sweet dulce le leche desserts, cooks of all skill levels are invited to discover what make this region's cuisine incomparable. Complete with four-color photographs, expertly crafted recipes and additional insight on the background and customs of each country featured, budding chefs and seasoned experts alike will be enticed by this authentic and unique compilation.

Author : René Alexander D. Orquiza
Publisher : Rutgers University Press
Page : 224 pages
File Size : 42,8 Mb
Release : 2020-07-17
Category : Cooking
ISBN : 9781978806412

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Taste of Control by René Alexander D. Orquiza Pdf

Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Drawing from a rich variety of sources including letters, advertisements, textbooks, menus, and cookbooks, it reveals how food culture served as a battleground over Filipino identity.

Author : JE Cornwell
Publisher : Recipe Publishers
Page : 275 pages
File Size : 55,8 Mb
Release : 2010-11-30
Category : Cooking
ISBN : 9780982642498

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Taste Of Main Street America by JE Cornwell Pdf

Author : Paul Freedman,Joyce E. Chaplin,Ken Albala
Publisher : Univ of California Press
Page : 420 pages
File Size : 47,6 Mb
Release : 2014-10-31
Category : Cooking
ISBN : 9780520277458

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Food in Time and Place by Paul Freedman,Joyce E. Chaplin,Ken Albala Pdf

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Author : John L. Hess,Karen Hess
Publisher : University of Illinois Press
Page : 420 pages
File Size : 49,8 Mb
Release : 2000
Category : Cookbooks
ISBN : 0252068750

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The Taste of America by John L. Hess,Karen Hess Pdf

This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new generation has been weaned on synthetic food, pathetic snobbery, neurotic health advice, and reconstituted history. This much-needed new edition chars Julia Child ("She's not a cook, but she plays one on TV"), chides food maven Ruth Reichl, and marvels at a convention of food technologists (whose program bore the slogan "Eat your heart out, Mother Nature"). Delectable reading for consumers, reformers, and scholars, this twenty-fifth anniversary reissue of The Taste of America will serve well into the new millennium.