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The American history cookbook

Author: Mark Zanger
Publisher: Westport, Conn. : Greenwood Press, 2003.
Series: Cookbooks for students.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes. Annotation. The historic recipes in this volume are foods that were common in the
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Genre/Form: Cookbooks
History
Quelle
Document Type: Book
All Authors / Contributors: Mark Zanger
ISBN: 1573563765 9781573563765
OCLC Number: 49681377
Notes: "An Oryx book."
Awards: Winner of New York Public Library Best of Reference 2004 0 (United States)
Target Audience: Young Adult.; Middle school through college students and adults.
Description: xxiii, 459 pages : illustrations ; 26 cm
Contents: Preface --
Acknowledgements --
Introduction --
First Nations and early settlers (1200-1674) --
Early Colonial dishes (1524-1674) --
The twenty-one colonies (1710s-1790s) --
The American Revolution (1776-1784) --
Patriotic cakes (1795-1860) --
Early American meals : spring (1792-1852) --
Early American meals : summer (1800s-1856) --
Early American meals : fall (1803-1855) --
Early American meals : winter (1780s-1866) --
The world of masters and slaves (1800-1862) --
Origins and early recipes of popular foods (1802-1876) --
Pioneers (1803-1850s) --
Early American health food (1827-1857) --
Abolitionist recipes (1827-c.1910) --
The first American celebrities (1827-1877) --
The age of Jackson (1820s-1852) --
Cooking for children (1837-1861) --
Temperance and Prohibition recipes (1837-1930) --
American steak and potatoes (1841-1896) --
Communal experiments (1842-1975) --
Eating on American ships (1854-1910) --
Camping out (1856-1886) --
Irish immigration (1859-1877) --
Civil War : North (1860-1865) --
Civil War : South (1860s-1872) --
Political and topical cakes and cookies (1865-1899) --
Military outposts during the Indian Wars (1870s-1884) --
Settlers and homesteaders (1873-1911) --
Late Victorian health food (1875-1904) --
Colonial revival (1876-1896) --
Cooking by kids (1877-1921) --
Women's Suffrage (1878-1927) --
National unity versus diversity (1878-1902) --
Origins and early recipes of popular foods (1877-1936) --
Trains, cars, and trailers (1882-1939) --
Labor versus capital (1892-1983) --
The Women's Exchange movement (1895-1972) --
Camping in the twentieth century (1906-1963) --
School lunch (1912-1960s) --
World War I (1916-1919) --
Health food in the twentieth century (1912-1973) --
Cities and city politics (1922-1931) --
Recent cooking by kids (1922-1957) --
Radio recipes (1928-1936) --
The Great Depression (1930-1940) --
World War II --
The Cold War (1948-1973) --
The Civil Rights Movement and its opponents (1950s-1970) --
The Vietnam War and its opponents (1962-1975) --
The 1970s (1971-1975) --
Annotated select bibliography --
Chronological index of recipes --
Index of recipes by states --
Subject and recipe index.
Series Title: Cookbooks for students.
Responsibility: Mark H. Zanger.

Abstract:

This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes. Annotation. The historic recipes in this volume are foods that were common in the US from the earliest pilgrims through the 1970s. The chapters, divided chronologically, address broad themes and motifs, including patriotic cakes, early American meals for each of the four seasons, traditional dishes of American slaves, Civil War dishes in the north and south, the Great Depression, WWII, and the Vietnam War. The food history of the period introduces each chapter. The recipes are given in a historic version and adapted to modern kitchens.

Compiled, written and edited by Boston journalist and restaurant critic Mark H. Zanger, The American History Cookbook incorporates historical commentary and over 350 recipes to trace American cooking from the first European contact with Native Americans to the 1970s. Each of the 50 chronologically arranged topical chapters contain general commentary followed by descriptions and clear, step-by-step recipes for common American foods, drawn from a wide variety of historical cookbooks and other historical sources dating between 1524 and 1977.

"The American History Cookbook is a book of recipes used in the United States, some very long before it was called the United States, some still followed today. Some of the recipes make delicious dishes. Some were never very good ... but I haven't improved them because this is not a book about the best cooking in American history. The recipes were picked because they tell people's stories ... Most recipes are reprinted verbatim ... then presented in modern format, but without alterations--except as necessary to reproduce the original dish using supermarket ingredients and contemporary kitchen equipment."--Preface.

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