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Fourteen Signature Dishes and Their Histories
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their Histories provides essays on the unparalleled recognition New Orleans has achieved as the Mecca of mealtime. Devoting each chapter to a signature cocktail, appetizer, sandwich, main course, staple, or dessert, contributors from the New Orleans Culinary Collective plate up the essence of the Big Easy through its best-known export: great cooking. This book views the city's cuisine as a whole, forgetting none of its flavorful ethnic influences--French, African American, German, Italian, Spanish, and more. In servings of such well-recognized foods as shrimp remoulade, Creole tomato salad, turtle soup, and bread pudding, contributors explore a broad range of issues. Essays consider the history of refrigeration and ice in the city, famous restaurants, cooking schools, and the differences between Cajun and Creole cuisines. Biographical sketches of New Orleans's luminaries--including Mary Land, Corinne Dunbar, and Lena Richard--give personality to the stories. Recipes for each dish or beverage, drawn from historical cookbooks and contemporary chefs, complete the package. New Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.
Cooking by the Book in New England
If you think traditional New England cooking is little more than baked beans and clam chowder, think again. In this enticing anthology of almost 400 historic New England recipes from the seventeenth to the early twentieth century, you will be treated to such dishes as wine-soaked bass served with oysters and cranberries, roast shoulder of lamb seasoned with sweet herbs, almond cheesecake infused with rosewater, robust Connecticut brown bread, zesty ginger nuts, and high-peaked White Mountain cake. Beginning with four chapters placing the region's best-known cookbook authors and their works in nuanced historical context, Keith Stavely and Kathleen Fitzgerald then proceed to offer a ten-chapter cornucopia of culinary temptation. Readers can sample regional offerings grouped into the categories of the liquid one-pot meal, fish, fowl, meat and game, pie, pudding, bread, and cake. Recipes are presented in their original textual forms and are accompanied by commentaries designed to make them more accessible to the modern reader. Each chapter, and each section within each chapter, is also prefaced by a brief introductory essay. From pottage to pie crust, from caudle to calf's head, historic methods and obscure meanings are thoroughly-sometimes humorously-explained. Going beyond reprints of single cookbooks and bland adaptations of historic recipes, this richly con-textualized critical anthology puts the New England cooking tradition on display in all its unexpected-and delicious-complexity. Northern Hospitality will equip readers with all the tools they need for both historical understanding and kitchen adventure.
Puerto Rico, Hawai’i, California
This pioneering comparative study investigates how agricultural workers in Puerto Rico, Hawai’i, and California struggled to organize and create a place for themselves in the institutional life of the United States.
African Americans, the Extension Service, and Rural Reform in Jim Crow Texas
Jim Crow laws pervaded the south, reaching from the famous "separate yet equal" facilities to voting discrimination to the seats on buses. Agriculture, a key industry for those southern blacks trying to forge an independent existence, was not immune to the touch of racism, prejudice, and inequality. In Reaping a Greater Harvest, Debra Reid deftly spotlights the hierarchies of race, class, and gender within the extension service. Black farmers were excluded from cooperative demonstration work in Texas until the Smith-Lever Agricultural Extension act in 1914. However, the resulting Negro Division included a complicated bureaucracy of African American agents who reported to white officials, were supervised by black administrators, and served black farmers. The now-measurable successes of these African American farmers exacerbated racial tensions and led to pressure on agents to maintain the status quo. The bureau that was meant to ensure equality instead became another tool for systematic discrimination and maintenance of the white-dominated southern landscape. Historians of race, gender, and class have joined agricultural historians in roundly praising Reid's work.
An up-to-date guide for commercial and residential peach growers . . . With an estimated one million trees producing almost fifty million pounds of fruit per year, Texas is a leading producer of peaches, and several popular seasonal festivals highlight the widespread enjoyment of and interest in this delicious, versatile fruit. In addition, a recent rise of interest in edible gardens and home fruit production has led more people to think about planting a peach tree in the yard—or paying closer attention to the one they already have. Jim Kamas and Larry Stein, drawing from their many years of experience and the best current research, provide authoritative advice for those who want to improve peach production, whether in a large commercial orchard or on a single tree in the back yard. With discussions ranging from site selection to marketing ideas, Texas Peach Handbook covers the basics of peach cultivation—planting, pruning, fertilizing, watering, protecting, thinning, harvesting—and gives both instruction on disease and insect control and advice on the financial aspects of the peach business. The authors also direct readers to other, more detailed or technical sources, for those who want to learn more about a given topic. For its useful information and expert guidance, this how-to handbook will prove indispensable for anyone who grows, or wants to grow, peaches.
Perhaps no vegetable makes the mouth water in anticipation more than the perfect tomato--slices sprinkled with salt and pepper or lapped over a burger; sweet cherry tomatoes in a salad; fresh tomato sauce over pasta; tomato soup; tomato salsa. Tired of half-green, hard-but-mushy, store-bought tomatoes, an increasing number of people would like to grow their own. But as anyone who has ever stuck a seedling into the ground anticipating a bush full of luscious homegrown tomatoes in a couple of months knows, it isn’t that easy. Tomatoes require a gardener’s knowledge and attention, and in this handbook William Adams has provided a complete, step-by-step guide to success in the tomato patch. Drawing on more than thirty years of experience, Adams takes readers through the basics of soil preparation, planting, feeding, caging, and watering. He lists the pros and cons of standard, hybrid, heirloom, and cherry varieties, sharing tips about old favorites and suggesting new varieties. After the tomatoes are chosen, planted, and thriving under his tutelage, Adams prepares growers for the insects, diseases, and other visitors they are likely to encounter, warning that “gardeners are not the only ones that love tomatoes.” Once readers are armed to meet these challenges, Adams ends by offering a few words about “tomato kin folk” (peppers, eggplants, tomatillos, and potatoes) and a source list of selected suppliers. With patience, humor, and his own excellent photographs, Adams brings to this manuscript all he has learned about tomatoes in Texas to help ensure that the rest of us have a bumper crop.
Labor, Landscape, and the Struggle over Industrial Farming in Bracero-Era California
Food and Culture in the San Luis Valley of Colorado
Located in the southern San Luis Valley of Colorado, the remote and relatively unknown town of Antonito is home to an overwhelmingly Hispanic population struggling not only to exist in an economically depressed and politically marginalized area, but also to preserve their culture and their lifeways. Between 1996 and 2006, anthropologist Carole Counihan collected food-centered life histories from nineteen Mexicanas—Hispanic American women—who had long-standing roots in the Upper Rio Grande region. The interviews in this groundbreaking study focused on southern Colorado Hispanic foodways—beliefs and behaviors surrounding food production, distribution, preparation, and consumption. In this book, Counihan features extensive excerpts from these interviews to give voice to the women of Antonito and highlight their perspectives. Three lines of inquiry are framed: feminist ethnography, Latino cultural citizenship, and Chicano environmentalism. Counihan documents how Antonito’s Mexicanas establish a sense of place and belonging through their knowledge of land and water and use this knowledge to sustain their families and communities. Women play an important role by gardening, canning, and drying vegetables; earning money to buy food; cooking; and feeding family, friends, and neighbors on ordinary and festive occasions. They use food to solder or break relationships and to express contrasting feelings of harmony and generosity, or enmity and envy. The interviews in this book reveal that these Mexicanas are resourceful providers whose food work contributes to cultural survival.
An American Story
Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias)._x000B__x000B_Food historian Andrew F. Smith's sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called "turkey," domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. Historians will enjoy a look back at the varied appetites of their ancestors, and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways._x000B_