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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/49681377 Title: The American history cookbook Author: Mark Zanger Publisher: Westport, Conn. : Greenwood Press, 2003. ISBN/ISSN: 1573563765 9781573563765 OCLC:49681377

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The American history cookbook

Author:	Mark Zanger
Publisher:	Westport, Conn. : Greenwood Press, 2003.
Edition/Format:	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 US Read more...
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Details

Document Type:	Book
All Authors / Contributors:	Mark Zanger Find more information about:
ISBN:	1573563765 9781573563765
OCLC Number:	49681377
Notes:	"An Oryx book."
Description:	xxiii, 459 p. : ill. ; 26 cm.
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.

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