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Farmers Markets, Race, and the Green Economy
Reconnecting Farm, Food, and Community
While the American agricultural and food systems follow a decades-old path of industrialization and globalization, a counter trend has appeared toward localizing some agricultural and food production. Thomas A. Lyson, a scholar-practitioner in the field of community-based food systems, calls this rebirth of locally based agriculture and food production civic agriculture because these activities are tightly linked to a community's social and economic development. Civic agriculture embraces innovative ways to produce, process, and distribute food, and it represents a sustainable alternative to the socially, economically, and environmentally destructive practices associated with conventional large-scale agriculture. Farmers' markets, community gardens, and community-supported agriculture are all forms of civic agriculture.
Lyson describes how, in the course of a hundred years, a small-scale, diversified system of farming became an industrialized system of production and also how this industrialized system has gone global. He argues that farming in the United States was modernized by employing the same techniques and strategies that transformed the manufacturing sector from a system of craft production to one of mass production. Viewing agriculture as just another industrial sector led to transformations in both the production and the processing of food. As small farmers and food processors were forced to expand, merge with larger operations, or go out of business, they became increasingly disconnected from the surrounding communities. Lyson enumerates the shortcomings of the current agriculture and food systems as they relate to social, economic, and environmental sustainability. He then introduces the concept of community problem solving and offers empirical evidence and concrete examples to show that a re-localization of the food production system is underway.
American Women and Culinary Culture
Who cooks dinner in American homes? It's no surprise that “Mom” remains the overwhelming answer. Cooking and all it entails, from grocery shopping to chopping vegetables to clearing the table, is to this day primarily a woman's responsibility. How this relationship between women and food developed through the twentieth century and why it has endured are the questions Sherrie Inness seeks to answer in Dinner Roles: American Women and Culinary Culture.
By exploring a wide range of popular media from the first half of the twentieth century, including cookbooks, women's magazines, and advertisements, Dinner Roles sheds light on the network of sources that helped perpetuate the notion that cooking is women's work. Cookbooks and advertisements provided valuable information about the ideals that American society upheld. A woman who could prepare the perfect Jell-O mold, whip up a cake with her new electric mixer, and still maintain a spotless kitchen and a sunny disposition was the envy of other housewives across the nation.
Inness begins her exploration not with women but with men-those individuals often missing from the kitchen who were taught their own set of culinary values. She continues with the study of juvenile cookbooks, which provided children with their first cooking lessons. Chapters on the rise of electronic appliances, ethnic foods, and the 1950s housewife all add to our greater understanding of women's evolving roles in American culinary culture.
A Hungry Traveler's Journey through the Soul of the South
Food, Friendship, and Inequality
An insightful map of the landscape of social meals, Eating Together: Food, Friendship, and Inequality argues that the ways in which Americans eat together play a central role in social life in the United States. Delving into a wide range of research, Alice P. Julier analyzes etiquette and entertaining books from the past century and conducts interviews and observations of dozens of hosts and guests at dinner parties, potlucks, and buffets. She finds that when people invite friends, neighbors, or family members to share meals within their households, social inequalities involving race, economics, and gender reveal themselves in interesting ways: relationships are defined, boundaries of intimacy or distance are set, and people find themselves either excluded or included.
Food, Drink, and Connoisseur Culture
In this splendidly illustrated book, food writer and self-described farm groupie Janine MacLachlan embarks on a tour of seasonal markets and farmstands throughout the Midwest, sampling local flavors from Michigan, Ohio, Indiana, Illinois, Missouri, Iowa, Minnesota, and Wisconsin. She conducts delicious research as she meets farmers, tastes their food, and explores how their businesses thrive in the face of an industrial food supply. She tells the stories of a pair of farmers growing specialty crops on a few acres of northern Michigan for just a few months out of the year, an Ohio cattle farm that has raised heritage beef since 1820, and a Minnesota farmer who tirelessly champions the Jimmy Nardello sweet Italian frying pepper. Along the way, she savors vibrant red carrots, slurpy peaches, vast quantities of specialty cheeses, and some of the tastiest pie to cross anyone's lips. _x000B__x000B_Informed by debates about eating local, seasonal crops, organic farming, and biodiversity, Farmers' Markets of the Heartland tantalizes with special recipes from farm-friendly chefs and dozens of luscious color photographs that will inspire you to harvest the homegrown flavors in your own neighborhood.
From Street Market to Liberal Reform in Salvador, Brazil, 1780–1860
On the eastern coast of Brazil, facing westward across a wide magnificent bay, lies Salvador, a major city in the Americas at the end of the eighteenth century. Those who distributed and sold food, from the poorest street vendors to the most prosperous traders—black and white, male and female, slave and free, Brazilian, Portuguese, and African—were connected in tangled ways to each other and to practically everyone else in the city, and are the subjects of this book. Food traders formed the city’s most dynamic social component during the late eighteenth and early nineteenth centuries, constantly negotiating their social place. The boatmen who brought food to the city from across the bay decisively influenced the outcome of the war for Brazilian independence from Portugal by supplying the insurgents and not the colonial army. Richard Graham here shows for the first time that, far from being a city sharply and principally divided into two groups—the rich and powerful or the hapless poor or enslaved—Salvador had a population that included a great many who lived in between and moved up and down. The day-to-day behavior of those engaged in food marketing leads to questions about the government’s role in regulating the economy and thus to notions of justice and equity, questions that directly affected both food traders and the wider consuming public. Their voices significantly shaped the debate still going on between those who support economic liberalization and those who resist it.
Minnesota Crops, Cook, and Conservation during World War I
Meatless Mondays, Wheatless Wednesdays, vegetable gardens and chickens in every empty lot. When the United States entered World War I, Minnesotans responded to appeals for personal sacrifice and changed the way they cooked and ate in order to conserve food for the boys “over there.” Baking with corn and rye, eating simple meals based on locally grown food, consuming fewer calories, and wasting nothing in the kitchen became civic acts. High-energy foods and calories unconsumed on the American home front could help the food-starved, war-torn American Allies eat another day and fight another battle.Food historian Rae Katherine Eighmey engages readers with wide research and recipes drawn from rarely viewed letters, diaries, recipe books, newspaper accounts, government pamphlets, and public service fliers. She brings alive the unknown but unparalleled efforts to win the war made by ordinary “Citizen Soldiers”—farmers and city dwellers, lumberjacks and homemakers—who rolled up their sleeves to apply “can-do” ingenuity coupled with “must-do” drive. Their remarkable efforts transformed everyday life and set the stage for the United States’ postwar economic and political ascendance.
Two Centuries of Midwest Foodways
From the Jewish Heartland: Two Centuries of Midwest Foodways reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, Ellen F. Steinberg and Jack H. Prost examine recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners._x000B__x000B_Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, tangy ketchup concocted from wild sour grapes, rich Chicago cheesecakes, and savory gefilte fish from Minnesota northern pike._x000B__x000B_Steinberg and Prost also consider the effect of improved preservation and transportation on rural and urban Jewish foodways and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes and ample illustrations, From the Jewish Heartland: Two Centuries of Midwest Foodways takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.