Fried Walleye and Cherry Pie PDF Download

Author: Peggy Wolff
Publisher: U of Nebraska Press
ISBN: 1496209222
Category : Cooking
Languages : en
Pages : 303

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Book Description
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n' Cheese, the Midwest eats pretty well and feeds the nation on the side. But there's more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie invites the reader. The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her aunt's meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of paté. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pie--with its generous helpings of laughter, culinary confession, and information--an irresistible literary feast.

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Publisher: Oxford University Press
ISBN: 0199313628
Category : Cooking
Languages : en
Pages : 947

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Book Description
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

Author: Tim Bascom
Publisher: University of Iowa Press
ISBN: 1609383281
Category : Biography & Autobiography
Languages : en
Pages : 247

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In the streets of Addis Ababa in 1977, shop-front posters illustrate Uncle Sam being strangled by an Ethiopian revolutionary, parliamentary leaders are executed, student protesters are gunned down, and Christian mission converts are targeted as imperialistic sympathizers. Into this world arrives sixteen-year-old Tim Bascom, whose missionary parents have brought their family from a small town in Kansas straight into Colonel Mengistu's Marxist "Red Terror." Running to the Fire focuses on the turbulent year the Bascom family experienced upon traveling into revolutionary Ethiopia. The teenage Bascom finds a paradoxical exhilaration in living so close to constant danger. At boarding school in Addis Ababa, where dorm parents demand morning devotions and forbid dancing, Bascom bonds with other youth due to a shared sense of threat. He falls in love for the first time, but the young couple is soon separated by the politics that affect all their lives. Across the country, missionaries are being held under house arrest while communist cadres seize their hospitals and schools. A friend's father is imprisoned as a suspected CIA agent; another is killed by raiding Somalis.

Author: Douglas Bauer
Publisher: University of Iowa Press
ISBN: 160938203X
Category : Literary Collections
Languages : en
Pages : 169

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Book Description
What is life about but the continuous posing of the questions: what happens next, and what do we make of it when it arrives? In these highly evocative personal essays, Douglas Bauer weaves together the stories of his own and his parents’ lives, the meals they ate, the work and rewards and regrets that defined them, and the inevitable betrayal by their bodies as they aged. His collection features at its center a long and memory-rich piece seasoned with sensory descriptions of the midday dinners his mother cooked for her farmer husband and father-in-law every noon for many years. It’s this memoir in miniature that sets the table for the other stories that surround it—of love and bitterness, of hungers served and denied. Good food and marvelous meals would take on other revelatory meanings for Bauer as a young man, when he met, became lifelong friends with, and was tutored in the pleasures of an appetite for life by M. F. K. Fisher, the century’s finest writer in English on “the art of eating,” to borrow one of her titles. The unavoidable companion of the sensual joys of food and friendship is the fragility and ultimately the mortality of the body. As a teenager, Bauer courted sports injuries to impress others, sometimes with his toughness and other times with his vulnerability. And as happens to all of us, eventually his body began to show the common signs of wear—cataracts, an irregular heartbeat, an arthritic knee. That these events might mark the arc of his life became clear when his mother, a few months shy of eighty-seven, slipped on some ice and injured herself. In these clear-eyed, wry and graceful essays, Douglas Bauer presents with candor and humor the dual calendars of his own mortality and that of his aging parents, evoking the regrets and affirmations inherent in being human.

Author: Lauren A. Wynne
Publisher: U of Nebraska Press
ISBN: 1496221109
Category : History
Languages : en
Pages : 275

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Book Description
The pursuit of balance pervades everyday life in rural Yucatán, Mexico, from the delicate negotiations between a farmer and the neighbor who wants to buy his beans to the careful addition of sour orange juice to a rich plate of eggs fried in lard. Based on intensive fieldwork in one indigenous Yucatecan community, Predictable Pleasures explores the desire for balance in this region and the many ways it manifests in human interactions with food. As shifting social conditions, especially a decline in agriculture and a deepening reliance on regional tourism, transform the manners in which people work and eat, residents of this community grapple with new ways of surviving and finding pleasure. Lauren A. Wynne examines the convergence of food and balance through deep analysis of what locals describe as acts of care. Drawing together rich ethnographic data on how people produce, exchange, consume, and talk about food, this book posits food as an accessible, pleasurable, and deeply important means by which people in rural Yucatán make clear what matters to them, finding balance in a world that seems increasingly imbalanced. Unlike many studies of globalization that point to the dissolution of local social bonds and practices, Predictable Pleasures presents an array of enduring values and practices, tracing their longevity to the material constraints of life in rural Yucatán, the deep historical and cosmological significance of food in this region, and the stubborn nature of bodily habits and tastes.

Author: Kathryn Cornell Dolan
Publisher: U of Nebraska Press
ISBN: 1496226992
Category : Literary Criticism
Languages : en
Pages : 365

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Book Description
As beef and cattle production progressed in nineteenth-century America, the cow emerged as the nation's representative food animal and earned a culturally prominent role in the literature of the day. In Cattle Country Kathryn Cornell Dolan examines the role cattle played in narratives throughout the century to show how the struggles within U.S. food culture mapped onto society's broader struggles with colonization, environmentalism, U.S. identity, ethnicity, and industrialization. Dolan examines diverse texts from Native American, African American, Mexican American, and white authors that showcase the zeitgeist of anxiety surrounding U.S. identity as cattle gradually became an industrialized food source, altering the country's culture while exacting a high cost to humans, animals, and the land. From Henry David Thoreau's descriptions of indigenous cuisines as a challenge to the rising monoculture, to Washington Irving's travel narratives that foreshadow cattle replacing American bison in the West, to María Amparo Ruiz de Burton's use of cattle to connect race and imperialism in her work, authors' preoccupations with cattle underscored their concern for resource depletion, habitat destruction, and the wasteful overproduction of a single breed of livestock. Cattle Country offers a window into the ways authors worked to negotiate the consequences of the development of this food culture and, by excavating the history of U.S. settler colonialism through the figure of cattle, sheds new ecocritical light on nineteenth-century literature.

Author: Karl J. Trybus
Publisher: U of Nebraska Press
ISBN: 1496203623
Category : Cooking
Languages : en
Pages : 268

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¡Vino! explores the history and identity of Spanish wine production from the mid-nineteenth century to today. Nineteenth-century infestations of oidium fungus and phylloxera aphids devastated French and Italian vineyards but didn't extend to the Iberian Peninsula at first, giving Spanish vintners the opportunity to increase their international sales. Once French and Italian wineries rebounded, however, Spanish wine producers had to up their game. Spain could not produce only table wine; it needed a quality product to compete with the supposedly superior French wines. After the Spanish Civil War the totalitarian Franco regime turned its attention to Spain's devastated agricultural sector, but the country's wine industry did not rebound until well after World War II. In the postwar years, it rebranded itself to compete in a more integrated European and international marketplace with the creation of a new wine identity. As European integration continued, Spanish wine producers and the tourism industry worked together to promote the uniqueness of Spain and the quality of its wines. Karl J. Trybus explores the development of Spanish wine in the context of national and global events, tracing how the wine industry has fared and ultimately prospered despite civil war, regional concerns, foreign problems, and changing tastes.

Author: Devon A. Mihesuah
Publisher: U of Nebraska Press
ISBN: 1496223896
Category : Cooking
Languages : en
Pages : 379

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Book Description
2020 Gourmand World Cookbook Award Winner of the Gourmand International World Cookbook Award,Recovering Our Ancestors’ Gardens is back! Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life. Recovering Our Ancestors’ Gardens features pointed discussions about the causes of the generally poor state of indigenous health today. Diminished health, Mihesuah contends, is a pervasive consequence of colonialism, but by advocating for political, social, economic, and environmental changes, traditional food systems and activities can be reclaimed and made relevant for a healthier lifestyle today. New recipes feature pawpaw sorbet, dandelion salad, lima bean hummus, cranberry pie with cornmeal crust, grape dumplings, green chile and turkey posole, and blue corn pancakes, among other dishes. Savory, natural, and steeped in the Native traditions of this land, these recipes are sure to delight and satisfy. This new edition is revised, updated, and contains new information, new chapters, and an extensive curriculum guide that includes objectives, resources, study questions, assignments, and activities for teachers, librarians, food sovereignty activists, and anyone wanting to know more about indigenous foodways.

Author: James O. Gump
Publisher: U of Nebraska Press
ISBN: 1496227085
Category : Biography & Autobiography
Languages : en
Pages : 246

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Book Description
Wine insiders called André Tchelistcheff the "winemaker's winemaker," the "wine doctor," and simply "maestro." After Prohibition brought Napa Valley and its wine industry to the brink of catastrophe, Tchelistcheff (1901-94) proved essential in its revitalization. Tchelistcheff's unique background--a sickly child, a Russian émigré forced from his homeland during the Bolshevik Revolution, a White Army lieutenant who fought in the Crimea, a physical laborer in a Bulgarian coal mine, a Czechoslovakian-trained agronomist, and a French-schooled viticulturist and enologist--prepared him for a remarkable winemaking career. He spent thirty-five years in Napa Valley's Beaulieu Vineyard and nearly two "post-retirement" decades doing freelance consulting work for more than thirty wineries. His early struggles forged his principal character traits, which he passed on to an entire generation of winemakers. His students, including some of the most accomplished winemakers of the post-Prohibition period, marveled over their mentor's sense of authority, profound insight, humble presence, and abundant wisdom. This inspiring account of Tchelistcheff's life includes interviews with friends, family, and mentees, which reveal how one man used his passion and knowledge to help save a community on the edge of disaster. In Maestro James O. Gump preserves the memory of a fascinating individual and one of the most influential winemakers of the modern era.

Author: Hasia R. Diner
Publisher: U of Nebraska Press
ISBN: 1496206096
Category : Cooking
Languages : en
Pages : 401

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Book Description
The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.