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Author: John L. Hess Publisher: University of Illinois Press ISBN: 9780252068751 Category : Cookbooks Languages : en Pages : 420
Book Description
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.
Author: John L. Hess Publisher: University of Illinois Press ISBN: 9780252068751 Category : Cookbooks Languages : en Pages : 420
Book Description
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.
Author: Mayukh Sen Publisher: W. W. Norton & Company ISBN: 1324004525 Category : Biography & Autobiography Languages : en Pages : 207
Book Description
A New York Times Editors' Choice pick Named a Best Book of the Year by NPR, Los Angeles Times, Vogue, Wall Street Journal, Food Network, KCRW, WBUR Here & Now, Emma Straub, and Globe and Mail One of the Millions's Most Anticipated Books of 2021 America’s modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen—a queer, brown child of immigrants—reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what’s on their plate—and the women whose labor, overlooked for so long, makes those meals possible.
Author: Colman Andrews Publisher: Phaidon Press ISBN: 9780714865829 Category : Cooking Languages : en Pages : 0
Book Description
America is a melting pot, with a palate as diverse as its various cultures. This quality is reflected nowhere better than in our own kitchen pantries. So, what does America taste like? The Taste of America is the first and only compendium of the best food made in the U.S.A. Here, award-winning food writer and passionate eater Colman Andrews presents 250 of the best regional products from coast to coast, including Humboldt Fog Cheese, Blue Point Oysters, Ruby Red Grapefruit, Whoopie Pies, Meyer Lemons, Kreuz's Sausage, Anson Mill Grits, and more. Divided into chapters according to food type - snacks, dairy, condiments, meat, baked goods, and desserts - this anthology of edible Americana reveals each product's unique history. The Taste of America features 125 color illustrations, as well as an extensive index that details how to purchase these beloved foods.
Author: Camille Bégin Publisher: University of Illinois Press ISBN: 025209851X Category : Cooking Languages : en Pages : 241
Book Description
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: Patricia Cartin Publisher: Charlesbridge Publishing ISBN: 1632892065 Category : Cooking Languages : en Pages : 176
Book Description
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: Dwight Furrow Publisher: Rowman & Littlefield ISBN: 1442249307 Category : Philosophy Languages : en Pages : 189
Book Description
As nutrition, food is essential, but in today’s world of excess, a good portion of the world has taken food beyond its functional definition to fine art status. From celebrity chefs to amateur food bloggers, individuals take ownership of the food they eat as a creative expression of personality, heritage, and ingenuity. Dwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.
Author: Walter Staib Publisher: Grand Central Publishing ISBN: 1538746670 Category : Cooking Languages : en Pages : 304
Book Description
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: Catherine E. Kelly Publisher: University of Pennsylvania Press ISBN: 0812292952 Category : History Languages : en Pages : 313
Book Description
Since the early decades of the eighteenth century, European, and especially British, thinkers were preoccupied with questions of taste. Whether Americans believed that taste was innate—and therefore a marker of breeding and station—or acquired—and thus the product of application and study—all could appreciate that taste was grounded in, demonstrated through, and confirmed by reading, writing, and looking. It was widely believed that shared aesthetic sensibilities connected like-minded individuals and that shared affinities advanced the public good and held great promise for the American republic. Exploring the intersection of the early republic's material, visual, literary, and political cultures, Catherine E. Kelly demonstrates how American thinkers acknowledged the similarities between aesthetics and politics in order to wrestle with questions about power and authority. Judgments about art, architecture, literature, poetry, and the theater became an arena for considering political issues ranging from government structures and legislative representation to qualifications for citizenship and the meaning of liberty itself. Additionally, if taste prompted political debate, it also encouraged affinity grounded in a shared national identity. In the years following independence, ordinary women and men reassured themselves that taste revealed larger truths about an individual's character and potential for republican citizenship. Did an early national vocabulary of taste, then, with its privileged visuality, register beyond the debates over the ratification of the Constitution? Did it truly extend beyond political and politicized discourse to inform the imaginative structures and material forms of everyday life? Republic of Taste affirms that it did, although not in ways that anyone could have predicted at the conclusion of the American Revolution.
Author: Karen Hess Publisher: Univ of South Carolina Press ISBN: 1643363417 Category : Cooking Languages : en Pages : 330
Book Description
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Author: Katharina Vester Publisher: Univ of California Press ISBN: 0520960602 Category : History Languages : en Pages : 281
Book Description
Since the founding of the United States, culinary texts and practices have played a crucial role in the making of cultural identities and social hierarchies. A Taste of Power examines culinary writing and practices as forces for the production of social order and, at the same time, points of cultural resistance. Culinary writing has helped shape dominant ideas of nationalism, gender, and sexuality, suggesting that eating right is a gateway to becoming an American, a good citizen, an ideal man, or a perfect wife and mother. In this brilliant interdisciplinary work, Katharina Vester examines how cookbooks became a way for women to participate in nation-building before they had access to the vote or public office, for Americans to distinguish themselves from Europeans, for middle-class authors to assert their class privileges, for men to claim superiority over women in the kitchen, and for lesbian authors to insert themselves into the heteronormative economy of culinary culture. A Taste of Power engages in close reading of a wide variety of sources and genres to uncover the intersections of food, politics, and privilege in American culture.
Author: John L. Hess
Author: John L. Hess
Author: Mayukh Sen
Author: Colman Andrews
Author: Camille Bégin
Author: Patricia Cartin
Author: Dwight Furrow
Author: Walter Staib
Author: Catherine E. Kelly
Author: Karen Hess
Author: Katharina Vester