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Author: Emelyn Rude Publisher: Simon and Schuster ISBN: 1681771985 Category : Cooking Languages : en Pages : 367
Book Description
From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Author: Emelyn Rude Publisher: Simon and Schuster ISBN: 1681771985 Category : Cooking Languages : en Pages : 367
Book Description
From the domestication of the bird nearly ten thousand years ago to its current status as our go-to meat, the history of this seemingly commonplace bird is anything but ordinary. How did chicken achieve the culinary ubiquity it enjoys today? It’s hard to imagine, but there was a point in history, not terribly long ago, that individual people each consumed less than ten pounds of chicken per year. Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did. Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise? Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today. In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.
Author: Chris Ying Publisher: Artisan Books ISBN: 1579658407 Category : Cooking Languages : en Pages : 217
Book Description
Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
Author: Tracie McMillan Publisher: Simon and Schuster ISBN: 1439171955 Category : Business & Economics Languages : en Pages : 338
Book Description
A journalist traces her 2009 immersion into the national food system to explore how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk, and Applebee's expediter while living within the means of each job.
Author: Ellen Litman Publisher: W. W. Norton & Company ISBN: 0393078604 Category : Fiction Languages : en Pages : 241
Book Description
"[An] elegantly constructed web of stories about Russian-Jewish immigrants....Warm, true and original."—New York Times Book Review In twelve "pristine, entrancing" (Booklist) linked stories, Ellen Litman introduces an unforgettable cast of Russian-Jewish immigrants trying to assimilate in a new world. Tender and wryly funny, these stories trace Masha's and her fellow immigrants' struggles to find a place in a new society—lonely seniors, families grappling with unemployment and depression, and young adults searching for love.
Author: Page Smith Publisher: University of Georgia Press ISBN: 082032213X Category : Nature Languages : en Pages : 398
Book Description
Liberating today's chicken from cartoons, fast food, and other demeaning associations, The Chicken Book at once celebrates and explains this noble fowl. As it traces the rise and fall of Gallus domesticus from the jungles of ancient India to the assembly-line hatcheries sprawled across modern America, this original, frequently astounding book passes along a trove of knowledge and lore about everything from the chicken's biology and behavior to its place in legend and mythology. The book includes lively discussions of the chicken's role in literature and history, the cruel attractions of cockfighting, the medicinal uses of eggs and chicken parts, the details of the egg-laying process, the basics of the backyard coop, recipes, and much more. Entertaining and insightful, The Chicken Book will change the way we regard this too often underappreciated animal.
Author: John T. Edge Publisher: Penguin ISBN: 1440627568 Category : Social Science Languages : en Pages : 200
Book Description
What could be a more fun and delicious way to celebrate American culture than through the lore of our favorite foods? That's what John T. Edge does in his smart, witty, and compulsively readable new series on the dishes everyone thinks their mom made best. If these are the best-loved American foods-ones so popular they've come to represent us-what does that tell us about ourselves? And what do the history of the dish and the regional variations reveal? There are few aspects of life that carry more emotional weight and symbolism than food, and in writing about our food icons, Edge gives us a warm and wonderful portrait of America -by way of our taste buds. After all, "What is patriotism, but nostalgia for the foods of our youth?" as a Chinese philosopher once asked. In Fried Chicken, Edge tells an immensely entertaining tale of a beloved dish with a rich history. Freed slaves cooked it to sell through the windows of train cars from railroad platforms in whistle-stop towns. Children carried it in shoe boxes on long journeys. A picnic basket isn't complete without it. It is a dish that is deeply Southern, and yet it is cooked passionately across the country. And what about the variations? John T. Edge weaves a beguiling tapestry of food and culture as he takes us from a Jersey Shore hotel to a Kansas City roadhouse, from the original Buffalo wings to KFC, from Nashville Hot Chicken to haute fried chicken at a genteel Southern inn. And, best of all, he gives us fifteen of the ultimate recipes along the way.
Author: Monica R. Gisolfi Publisher: ISBN: 9780820349718 Category : Agricultural industries Languages : en Pages : 0
Book Description
Introduction -- From cotton to chicken, 1914-1939 -- World War II and the command economy, 1939-1945 -- Taking over: integrators and the birth of the modern broiler industry -- Broiler sharecroppers and hired hands -- From public nuisance to toxic waste, 1940-1990 -- Epilogue
Author: Sonia Faruqi Publisher: Simon and Schuster ISBN: 1605987999 Category : Social Science Languages : en Pages : 283
Book Description
Sonia Faruqi had an Ivy League degree and a job on Wall Street. But when the banking industry collapsed, she found herself on a small organic dairy farm that would change her life for the better, although it didn't seem that way in the beginning.First, she had to come to grips with cows shocked into place, cannibal chickens, and "free range" turkeys that went nowhere. But there were bright lights as well: happy, frolicking calves on a veal farm, and farmers who cared as much about the animals as their pocketbooks. What started as a two-week volunteer vacation turned into a journey that reached into the darkest recesses of the animal agriculture industry.Surrounded by a colorful cast of characters, Faruqi's quest to discover the truth about modern agribusiness took her around the world. Lively, edgy, and balanced, Project Animal Farm sheds light on the international agribusiness, with the ultimate goal of improving the lives of farm animals here at home. Using her finance background to forecast the future of agriculture, Faruqi discusses the changes we need to make—using our forks and our votes.
Author: Emelyn Rude
Author: Emelyn Rude
Author: Chris Ying
Author: Linda West Eckhardt
Author: Linda West Eckhardt
Author: Tracie McMillan
Author: Ellen Litman
Author: Page Smith
Author: John T. Edge
Author: Monica R. Gisolfi
Author: Sonia Faruqi