The American Plate : A Culinary History in 100 Bites
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Overview
"Like many miniencyclopedias, this one is studded with often intriguing facts."-- Kirkus New York Post Required Reading and an E ntertainment Weekly Top 3 Must-Read From the chief historian at HISTORY(R) comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like
"buck" for a dollar and
"living high on the hog"? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of American food traditions in The American Plate. Dr. Libby H. O'Connell takes readers on a mouth-watering journey through America's culinary evolution into the vibrant array of foods we savor today. In 100 tantalizing bites, ranging from blueberries and bagels to peanut butter, hard cider, and Cracker Jack, O'Connell reveals the astonishing ways that cultures and individuals have shaped our national diet and continue to influence how we cook and eat. Peppered throughout with recipes, photos, and tidbits on dozens of foods, from the surprising origins of Hershey Bars to the strange delicacies our ancestors enjoyed, such as roast turtle and grilled beaver tail. Inspiring and intensely satisfying, The American Plate shows how we can use the tastes of our shared past to transform our future.
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Reader Reviews for The American Plate : A Culinary History in 100 Bites
Table Of Contents
| Acknowledgments | p. xiii |
| Introduction | p. xvii |
| The Three Sisters and So Much More: American Indian Foods before Columbus | p. 1 |
| Maize | p. 3 |
| Beans | p. 6 |
| Recipe: Traditional Succotash | p. 7 |
| Squash | p. 8 |
| Venison | p. 9 |
| American Bison | p. 11 |
| Recipe: Pemmican | p. 13 |
| Blueberries | p. 14 |
| Maple Syrup | p. 15 |
| Wild Rice | p. 17 |
| Red Peppers | p. 19 |
| Salmon | p. 21 |
| Cod, Beaver Tail, And Sassafras: Encounters and Exchanges, Old World and New | p. 23 |
| Jamaican Pepper or Allspice | p. 26 |
| Atlantic Cod | p. 28 |
| Pork | p. 30 |
| Beaver Tail | p. 32 |
| Recipe: Roast Beaver Tail | p. 34 |
| Sassafras | p. 35 |
| English Garden Herbs and Vegetables | p. 36 |
| Recipe: Cockaleekie Soup | p. 41 |
| Cow's Butter | p. 43 |
| Eel | p. 46 |
| Recipe: Old Eel Pie | p. 48 |
| Perry | p. 49 |
| Turkey | p. 50 |
| Breakfast with Rum and Tea: From Colonies to Country | p. 55 |
| Corn Again! | p. 56 |
| Recipe: Breakfast Hoe Cakes | p. 57 |
| Doughnuts, Waffles, and Cookies | p. 59 |
| Wheat Flour | p. 61 |
| Oxtail Stew | p. 62 |
| Recipe: Oxtail Stew | p. 64 |
| Sugar | p. 65 |
| Syllabub | p. 67 |
| Recipe: Colonial Syllabub | p. 69 |
| Pie | p. 70 |
| Recipe: Shoo Fly Pie | p. 71 |
| Rum and Whiskey | p. 74 |
| Tea and Coffee | p. 76 |
| Green Peas | p. 78 |
| Roast Turtles and Hangtown Fry: The Rise of a New Nation | p. 81 |
| Oysters | p. 82 |
| Roast Turtles | p. 84 |
| Ice Cream | p. 85 |
| Brunswick Stew | p. 86 |
| Recipe: Brunswick Stew | p. 88 |
| Cake and the Era of Andrew Jackson | p. 89 |
| Recipe: Election Day Cake | p. 92 |
| Spanish California Rabbit Stew | p. 93 |
| Recipe: Rabbit in Chile Sauce | p. 95 |
| Hangtown Fry | p. 98 |
| Recipe: Hangtown Fry | p. 99 |
| Irish Potatoes | p. 101 |
| Mint Juleps | p. 103 |
| Recipe: Classic Mint Julep | p. 105 |
| Chitlins | p. 106 |
| Hardtack and Chop Suey: From the Civil War to the Factory (1860û1875) | p. 109 |
| Lincoln's Favorite Cake | p. 110 |
| Recipe: Mary Todd Lincoln's White Almond Cake | p. 112 |
| Soldiers' Rations | p. 114 |
| Fried Catfish | p. 116 |
| Recipe: Fried Catfish | p. 118 |
| The Rise of Thanksgiving | p. 119 |
| Railroad Workers and Chop Suey | p. 122 |
| Borden's Canned Condensed Milk | p. 124 |
| Beer and Pretzels | p. 126 |
| Pasta with Red Sauce | p. 131 |
| Lunch Pails | p. 134 |
| Rhubarb | p. 137 |
| Recipe: Strawberry Rhubarb Pie | p. 139 |
| Baked Alaska and Barbecue: The Gilded Age, the Gritty Age (1870û1900) | p. 141 |
| Baked Alaska | p. 142 |
| Recipe: Modern Baked Alaska | p. 145 |
| Oysters Rockefeller | p. 148 |
| Beef Tenderloin | p. 150 |
| Cold Cereal | p. 152 |
| Cracker Jack | p. 156 |
| Chicken Paprikash | p. 158 |
| Recipe: Hungarian Chicken Paprikash | p. 160 |
| Scrapple | p. 161 |
| Recipe: Scrapple | p. 163 |
| Bagels and Bialys | p. 164 |
| Celery | p. 167 |
| Barbecue | p. 169 |
| Hot Dogs, Liberty Gardens, and Bathtub Gin: The Progressive Era, World War I, and Prohibition (1900û1928) | p. 173 |
| Hot Dogs | p. 174 |
| Bananas | p. 177 |
| Commercial Canning | p. 180 |
| Peanut Butter | p. 183 |
| Home Canning and Food Conservation | p. 184 |
| Doughboy Rations during World War I | p. 189 |
| Recipe: Red Cross War Coke | p. 191 |
| Lace Cookies and Oreos | p. 192 |
| Recipe: Oatmeal Lace Cookies | p. 196 |
| Cocktails and the Roaring Twenties | p. 197 |
| Recipe: Gimlet | p. 201 |
| Canapés | p. 201 |
| Tostadas | p. 203 |
| Scrambled Eggs, Hershey Bars, and Peach Cobbler: The Great Depression and World War II | p. 205 |
| Mulatto Rice | p. 206 |
| Recipe: Mulatto Rice | p. 209 |
| WPA Soup | p. 210 |
| Recipe: WPA Soup (Potato Sausage Soup) | p. 212 |
| Lamb's Quarters | p. 213 |
| Eleanor Roosevelt's Scrambled Eggs | p. 215 |
| SPAM | p. 217 |
| Meatloaf | p. 219 |
| Hershey Bars | p. 220 |
| Peach Cobbler | p. 223 |
| Navajo Fry Bread | p. 226 |
| Frozen Food | p. 229 |
| Coca-Cola, Iceberg Lettuce, and Fast Food The Postwar, Cold War Era | p. 231 |
| Jell-O | p. 232 |
| Iceberg Lettuce | p. 234 |
| Coca-Cola | p. 236 |
| Pizza | p. 239 |
| TV Dinners | p. 241 |
| Cuban American Food | p. 243 |
| Recipe: Ofelia Braga's Picadillo Criollo | p. 245 |
| Jack Kennedy's Fish Chowder | p. 246 |
| Recipe: New England Fish Chowder | p. 248 |
| Crème Caramel | p. 249 |
| McDonald's | p. 252 |
| Southern Fried Chicken | p. 255 |
| Recipe: Southern Buttermilk Fried Chicken | p. 257 |
| Microwave Popcorn, Mesclun Greens, And Salsa: 1969û2000 | p. 259 |
| Microwave Popcorn | p. 260 |
| Wonder Bread | p. 262 |
| Granola | p. 265 |
| Mesclun Greens | p. 268 |
| Ginger Carrot Soup | p. 270 |
| Recipe: Ginger Carrot Soup | p. 272 |
| Quiche | p. 274 |
| California Vintage Wine | p. 276 |
| American Cheese | p. 279 |
| Salsa | p. 284 |
| Recipe: Mango Salsa | p. 286 |
| Sushi | p. 287 |
| Epilogue: A Few Extra Bites: American Food Today | p. 289 |
| Chili Con Carne | p. 290 |
| Recipe: Firehouse Chili con Carne | p. 292 |
| Super Foods and Diets | p. 293 |
| Molecularly Modified Foods | p. 297 |
| Notes | p. 301 |
| Photo Credits | p. 315 |
| Index | p. 317 |
| Index of Recipes | p. 329 |
| About The Author | p. 331 |
| Table of Contents provided by Ingram. All Rights Reserved. |
| Find at your local library from our friends at WorldCat | Find Libraries |
Overview
"Like many miniencyclopedias, this one is studded with often intriguing facts."-- Kirkus New York Post Required Reading and an E ntertainment Weekly Top 3 Must-Read From the chief historian at HISTORY(R) comes a rich chronicle of the evolution of Ame ...
Read full overview
Overview
"Like many miniencyclopedias, this one is studded with often intriguing facts."-- Kirkus New York Post Required Reading and an E ntertainment Weekly Top 3 Must-Read From the chief historian at HISTORY(R) comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like
"buck" for a dollar and
"living high on the hog"? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of American food traditions in The American Plate. Dr. Libby H. O'Connell takes readers on a mouth-watering journey through America's culinary evolution into the vibrant array of foods we savor today. In 100 tantalizing bites, ranging from blueberries and bagels to peanut butter, hard cider, and Cracker Jack, O'Connell reveals the astonishing ways that cultures and individuals have shaped our national diet and continue to influence how we cook and eat. Peppered throughout with recipes, photos, and tidbits on dozens of foods, from the surprising origins of Hershey Bars to the strange delicacies our ancestors enjoyed, such as roast turtle and grilled beaver tail. Inspiring and intensely satisfying, The American Plate shows how we can use the tastes of our shared past to transform our future.
Product Details
Reviews
Table Of Contents
| Acknowledgments | p. xiii |
| Introduction | p. xvii |
| The Three Sisters and So Much More: American Indian Foods before Columbus | p. 1 |
| Maize | p. 3 |
| Beans | p. 6 |
| Recipe: Traditional Succotash | p. 7 |
| Squash | p. 8 |
| Venison | p. 9 |
| American Bison | p. 11 |
| Recipe: Pemmican | p. 13 |
| Blueberries | p. 14 |
| Maple Syrup | p. 15 |
| Wild Rice | p. 17 |
| Red Peppers | p. 19 |
| Salmon | p. 21 |
| Cod, Beaver Tail, And Sassafras: Encounters and Exchanges, Old World and New | p. 23 |
| Jamaican Pepper or Allspice | p. 26 |
| Atlantic Cod | p. 28 |
| Pork | p. 30 |
| Beaver Tail | p. 32 |
| Recipe: Roast Beaver Tail | p. 34 |
| Sassafras | p. 35 |
| English Garden Herbs and Vegetables | p. 36 |
| Recipe: Cockaleekie Soup | p. 41 |
| Cow's Butter | p. 43 |
| Eel | p. 46 |
| Recipe: Old Eel Pie | p. 48 |
| Perry | p. 49 |
| Turkey | p. 50 |
| Breakfast with Rum and Tea: From Colonies to Country | p. 55 |
| Corn Again! | p. 56 |
| Recipe: Breakfast Hoe Cakes | p. 57 |
| Doughnuts, Waffles, and Cookies | p. 59 |
| Wheat Flour | p. 61 |
| Oxtail Stew | p. 62 |
| Recipe: Oxtail Stew | p. 64 |
| Sugar | p. 65 |
| Syllabub | p. 67 |
| Recipe: Colonial Syllabub | p. 69 |
| Pie | p. 70 |
| Recipe: Shoo Fly Pie | p. 71 |
| Rum and Whiskey | p. 74 |
| Tea and Coffee | p. 76 |
| Green Peas | p. 78 |
| Roast Turtles and Hangtown Fry: The Rise of a New Nation | p. 81 |
| Oysters | p. 82 |
| Roast Turtles | p. 84 |
| Ice Cream | p. 85 |
| Brunswick Stew | p. 86 |
| Recipe: Brunswick Stew | p. 88 |
| Cake and the Era of Andrew Jackson | p. 89 |
| Recipe: Election Day Cake | p. 92 |
| Spanish California Rabbit Stew | p. 93 |
| Recipe: Rabbit in Chile Sauce | p. 95 |
| Hangtown Fry | p. 98 |
| Recipe: Hangtown Fry | p. 99 |
| Irish Potatoes | p. 101 |
| Mint Juleps | p. 103 |
| Recipe: Classic Mint Julep | p. 105 |
| Chitlins | p. 106 |
| Hardtack and Chop Suey: From the Civil War to the Factory (1860û1875) | p. 109 |
| Lincoln's Favorite Cake | p. 110 |
| Recipe: Mary Todd Lincoln's White Almond Cake | p. 112 |
| Soldiers' Rations | p. 114 |
| Fried Catfish | p. 116 |
| Recipe: Fried Catfish | p. 118 |
| The Rise of Thanksgiving | p. 119 |
| Railroad Workers and Chop Suey | p. 122 |
| Borden's Canned Condensed Milk | p. 124 |
| Beer and Pretzels | p. 126 |
| Pasta with Red Sauce | p. 131 |
| Lunch Pails | p. 134 |
| Rhubarb | p. 137 |
| Recipe: Strawberry Rhubarb Pie | p. 139 |
| Baked Alaska and Barbecue: The Gilded Age, the Gritty Age (1870û1900) | p. 141 |
| Baked Alaska | p. 142 |
| Recipe: Modern Baked Alaska | p. 145 |
| Oysters Rockefeller | p. 148 |
| Beef Tenderloin | p. 150 |
| Cold Cereal | p. 152 |
| Cracker Jack | p. 156 |
| Chicken Paprikash | p. 158 |
| Recipe: Hungarian Chicken Paprikash | p. 160 |
| Scrapple | p. 161 |
| Recipe: Scrapple | p. 163 |
| Bagels and Bialys | p. 164 |
| Celery | p. 167 |
| Barbecue | p. 169 |
| Hot Dogs, Liberty Gardens, and Bathtub Gin: The Progressive Era, World War I, and Prohibition (1900û1928) | p. 173 |
| Hot Dogs | p. 174 |
| Bananas | p. 177 |
| Commercial Canning | p. 180 |
| Peanut Butter | p. 183 |
| Home Canning and Food Conservation | p. 184 |
| Doughboy Rations during World War I | p. 189 |
| Recipe: Red Cross War Coke | p. 191 |
| Lace Cookies and Oreos | p. 192 |
| Recipe: Oatmeal Lace Cookies | p. 196 |
| Cocktails and the Roaring Twenties | p. 197 |
| Recipe: Gimlet | p. 201 |
| Canapés | p. 201 |
| Tostadas | p. 203 |
| Scrambled Eggs, Hershey Bars, and Peach Cobbler: The Great Depression and World War II | p. 205 |
| Mulatto Rice | p. 206 |
| Recipe: Mulatto Rice | p. 209 |
| WPA Soup | p. 210 |
| Recipe: WPA Soup (Potato Sausage Soup) | p. 212 |
| Lamb's Quarters | p. 213 |
| Eleanor Roosevelt's Scrambled Eggs | p. 215 |
| SPAM | p. 217 |
| Meatloaf | p. 219 |
| Hershey Bars | p. 220 |
| Peach Cobbler | p. 223 |
| Navajo Fry Bread | p. 226 |
| Frozen Food | p. 229 |
| Coca-Cola, Iceberg Lettuce, and Fast Food The Postwar, Cold War Era | p. 231 |
| Jell-O | p. 232 |
| Iceberg Lettuce | p. 234 |
| Coca-Cola | p. 236 |
| Pizza | p. 239 |
| TV Dinners | p. 241 |
| Cuban American Food | p. 243 |
| Recipe: Ofelia Braga's Picadillo Criollo | p. 245 |
| Jack Kennedy's Fish Chowder | p. 246 |
| Recipe: New England Fish Chowder | p. 248 |
| Crème Caramel | p. 249 |
| McDonald's | p. 252 |
| Southern Fried Chicken | p. 255 |
| Recipe: Southern Buttermilk Fried Chicken | p. 257 |
| Microwave Popcorn, Mesclun Greens, And Salsa: 1969û2000 | p. 259 |
| Microwave Popcorn | p. 260 |
| Wonder Bread | p. 262 |
| Granola | p. 265 |
| Mesclun Greens | p. 268 |
| Ginger Carrot Soup | p. 270 |
| Recipe: Ginger Carrot Soup | p. 272 |
| Quiche | p. 274 |
| California Vintage Wine | p. 276 |
| American Cheese | p. 279 |
| Salsa | p. 284 |
| Recipe: Mango Salsa | p. 286 |
| Sushi | p. 287 |
| Epilogue: A Few Extra Bites: American Food Today | p. 289 |
| Chili Con Carne | p. 290 |
| Recipe: Firehouse Chili con Carne | p. 292 |
| Super Foods and Diets | p. 293 |
| Molecularly Modified Foods | p. 297 |
| Notes | p. 301 |
| Photo Credits | p. 315 |
| Index | p. 317 |
| Index of Recipes | p. 329 |
| About The Author | p. 331 |
| Table of Contents provided by Ingram. All Rights Reserved. |
Borrow
All Available Copies
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|
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Ships from |
Ships directly from Better World Books
|
$5.93 USD | Add To Cart |
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Ships Separately |
Ships separately from Better World Books suppliers | $14.99 USD | Add To Cart |
|
eBook Obtain a digital book from our friends at eBooks.com.
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Digital edition from eBooks.com | {{ebooksDotComPrice}} {{ebooksDotComCurrency}} | eBooks.com |
|
Audio Book Obtain a digital book from our friends at AudiobooksNow.com.
|
|
{{audioBooksNowPrice}} {{audioBooksNowCurrency}} | Audiobook |
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