A Culinary History of Mobile PDF Download

Author: Christopher Andrews
Publisher: Arcadia Publishing
ISBN: 1439679428
Category : History
Languages : en
Pages : 137

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Book Description
Join author Christopher Andrews on a delectable romp through the long food history of Mobile, Alabama . From its founding in 1702 by the French, Mobile has had a lot on its plate. Indeed, the story of food itself is a rich gumbo--a dish created in Mobile--tracing the city's rich history, albeit in far more filling fashion. Native, European and African traditions met and blended here. From the colonial days through the Civil War and up to the present, this history serves up a full menu for foodies and history buffs alike.

Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642

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Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Author: Joe Cuhaj
Publisher: Arcadia Publishing
ISBN: 1439668809
Category : History
Languages : en
Pages : 160

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Book Description
It was an unlikely place for a city, scourged by disease-ridden mosquitos and pummeled by hurricanes. But for more than three hundred years, Mobile has thrived on the unlikely and endured the unimaginable. Mobilians love their gumbo but are likely unaware that it was first served up here by women sent from France to foster population growth. Times were once so dire for free blacks that a shocking number petitioned the courts to become slaves. The city witnessed the first operational submarine, the first Mardi Gras celebration and the last major battle of the Civil War. Author Joe Cuhaj navigates the backwaters of Mobile's fascinating history.

Author: Monica Tapper
Publisher: Arcadia Publishing
ISBN: 1439673780
Category : History
Languages : en
Pages : 144

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Book Description
One of the surest ways to connect with the past is to sample what was on its plate. That's the goal with this gustatory journey through Alabama history. Sweetmeats with the governor's lonely, oft-depressed wife in 1832 Greensboro. Shrimp and crabmeat casserole at a long-departed preacher's house at the Gaines Ridge Dinner Club in Camden. Pimento cheese and tea with notes of cinnamon and citrus at the Bragg-Mitchell Mansion in Mobile. Poundcake from Georgia Gilmore's kitchen in Montgomery, where workaday freedom fighters and luminaries of the civil rights movement sought sustenance. Author Monica Tapper serves up a stick-to-your-ribs trek through Alabama history, providing classic recipes modified for the modern kitchen along the way.

Author: Akila Sankar McConnell
Publisher: Arcadia Publishing
ISBN: 1467141232
Category : History
Languages : en
Pages : 192

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Book Description
Atlanta's cuisine has always been an integral part of its identity. From its Native American agricultural roots to the South's first international culinary scene, food has shaped this city, often in unexpected ways. Trace the evolution of iconic dishes like Brunswick stew, hoecakes and peach pie while celebrating Atlanta's noted foodies, including Henry Grady, Martin Luther King Jr. and Nathalie Dupree. Be transported to the beginnings of notable restaurants and markets, including Durand's at the Union Depot, Busy Bee Caf , Mary Mac's Tearoom, the Municipal Market and the Buford Highway Farmers Market. With fourteen historic recipes, culinary historian Akila Sankar McConnell proves that food will always be at the heart of Atlanta's story.

Author: Denise Clemons
Publisher: Arcadia Publishing
ISBN: 1467135461
Category : Cooking
Languages : en
Pages : 160

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Book Description
Historic 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.

Author: Suzanne Corbett
Publisher: Arcadia Publishing
ISBN: 1439673586
Category : History
Languages : en
Pages : 160

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Book Description
Missouri's history is best told through food, from its Native American and later French colonial roots to the country's first viticultural area. Learn about the state's vibrant barbecue culture, which stems from African American cooks, including Henry Perry, Kansas City's barbecue king. Trace the evolution of iconic dishes such as Kansas City burnt ends, St. Louis gooey butter cake and Springfield cashew chicken. Discover how hardscrabble Ozark farmers launched a tomato canning industry and how a financially strapped widow, Irma Rombauer, would forever change how cookbooks were written. Historian and culinary writer Suzanne Corbett and food and travel writer Deborah Reinhardt also include more than eighty historical recipes to capture a taste of Missouri's history that spans more than two hundred years.

Author: Massimo Montanari
Publisher: Columbia University Press
ISBN: 0231137907
Category : Cooking
Languages : en
Pages : 166

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Book Description
Elegantly written by a distinguished culinary historian, Food Is Culture explores the innovative premise that everything having to do with food--its capture, cultivation, preparation, and consumption--represents a cultural act. Even the "choices" made by primitive hunters and gatherers were determined by a culture of economics (availability) and medicine (digestibility and nutrition) that led to the development of specific social structures and traditions. Massimo Montanari begins with the "invention" of cooking which allowed humans to transform natural, edible objects into cuisine. Cooking led to the creation of the kitchen, the adaptation of raw materials into utensils, and the birth of written and oral guidelines to formalize cooking techniques like roasting, broiling, and frying. The transmission of recipes allowed food to acquire its own language and grow into a complex cultural product shaped by climate, geography, the pursuit of pleasure, and later, the desire for health. In his history, Montanari touches on the spice trade, the first agrarian societies, Renaissance dishes that synthesized different tastes, and the analytical attitude of the Enlightenment, which insisted on the separation of flavors. Brilliantly researched and analyzed, he shows how food, once a practical necessity, evolved into an indicator of social standing and religious and political identity. Whether he is musing on the origins of the fork, the symbolic power of meat, cultural attitudes toward hot and cold foods, the connection between cuisine and class, the symbolic significance of certain foods, or the economical consequences of religious holidays, Montanari's concise yet intellectually rich reflections add another dimension to the history of human civilization. Entertaining and surprising, Food Is Culture is a fascinating look at how food is the ultimate embodiment of our continuing attempts to tame, transform, and reinterpret nature.

Author: Felipe Fernandez-Armesto
Publisher: Simon and Schuster
ISBN: 0743234154
Category : Cooking
Languages : en
Pages : 524

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Book Description
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Author: Darcy Dougherty Maulsby
Publisher: Arcadia Publishing
ISBN: 1439656991
Category : History
Languages : en
Pages : 198

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Book Description
This volume serves up a bountiful combination of local history, classic recipes, and colorful Midwestern food lore. Iowa’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, A Culinary History of Iowa reveals 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!