Access your Project MUSE content using one of the login options below Close(X)
Browse Results For:
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.
Refugees in Kentucky Share Their Stories and Comfort Foods
Each year, the United States legally resettles tens of thousands of refugees who have fled their homelands. Refugees, unlike economic migrants, are forced to leave their countries of origin or are driven out by violence or persecution. As these individuals and their families struggle to adapt to a new culture, the kitchen often becomes one of the few places where they are able to return "home." Preparing native cuisine is one way they can find comfort in an unfamiliar land, retain their customs, reconnect with their past, and preserve a sense of identity.
In Flavors from Home, Aimee Zaring shares fascinating and moving stories of courage, perseverance, and self-reinvention from Kentucky's resettled refugees. Each chapter features a different person or family and includes carefully selected recipes. These traditional dishes have nourished both body and soul for people like Huong "CoCo" Tran, who fled South Vietnam in 1975 when Communist troops invaded Saigon, or Kamala Pati Subedi, who was stripped of his citizenship and forced out of Bhutan because of political and religious persecution.
Whether shared at farmers' markets, restaurants, community festivals, or simply among friends and neighbors, these native dishes contribute to the ongoing evolution of American comfort food just as the refugees themselves are redefining what it means to be American. Featuring more than forty recipes from around the globe, Flavors from Home reaches across the table to explore the universal language of food.
Exploring Food Systems
Throughout the United States, people are increasingly concerned about where their food comes from, how it is produced, and how its production affects individuals and their communities. The answers to these questions reveal a complex web of interactions. While large, distant farms and multinational companies dominate at national and global levels, innovative programs including farmers’ markets, farm-to-school initiatives, and agritourism are forging stronger connections between people and food at local and regional levels. At all levels of the food system, energy use, climate change, food safety, and the maintenance of farmland for the future are critical considerations. The need to understand food systems—what they are, who’s involved, and how they work (or don’t)—has never been greater.
Food, Farms, and Community: Exploring Food Systems takes an in-depth look at critical issues, successful programs, and challenges for improving food systems spanning a few miles to a few thousand miles. Case studies that delve into the values that drive farmers, food advocates, and food entrepreneurs are interwoven with analysis supported by the latest research. Examples of entrepreneurial farms and organizations working together to build sustainable food systems are relevant to the entire country—and reveal results that are about much more than fresh food.
The American Historical Association Companion to Food History
Food and cuisine are important subjects for historians across many areas of study. Food is after all one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians throughout every era and spanning every nation.
Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
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.
A New Social History
Bringing to life an overlooked aspect of the dawn of the Ottoman empire, this illuminating study uses the prism of food—from farming to mealtimes, religious rituals, and commerce—to understand how Anatolian society gave rise to a superpower.
Stories, Recipes, and More
Fritos® Pie is an insider’s look at the never-before-told story of the Frito Company written by Kaleta Doolin, daughter of the company’s founder. Filled with personal anecdotes, more than 150 vintage and newly created recipes, and stories, this book recounts the company’s early days, the 1961 merger that created Frito-Lay, Inc., and beyond. In 1932 C. E. Doolin, the operator of a struggling San Antonio confectionery, purchased for $100 the recipe for a fried corn chip product and a crude device used to make it, along with a list of nineteen customer accounts. From that humble beginning sprang Fritos® (“fries” in Spanish), a product that, thanks to Doolin’s marketing ingenuity and a visionary approach to food technology, would become one of the best-known brands in America. One of the first firms to utilize point-of-sale advertising, the Frito Company developed dozens of recipes intended to get American homemakers “Cooking with Fritos.” Indeed, Doolin shows that many of the vintage recipes developed by her grandmother, her father, and company employees became integral to the company’s marketing success. The book includes recipes—for everything from appetizers to desserts, all using Fritos as an ingredient—along with the author’s comments and anecdotes about her adventures experimenting with them in her kitchen. Doolin also draws upon hours of interviews with her mother, siblings, cousins, and many of her father's closest business associates as well as focused research in Frito-Lay corporate archives and other collections to paint a portrait of her father as not only an innovator in food marketing but also a visionary inventor, a forward-thinking agriculturalist, and an entrepreneur with an amazing grasp of detail.
A Legal History of Wine in America
Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present. It is a story of fits and starts that provides a fascinating chronicle of the history of wine in the United States told through the lens of the law. From the country's early support for wine as a beverage to the moral and religious fervor that resulted in Prohibition and to the governmental controls that followed Repeal, Mendelson takes us to the present day—and to the emergence of an authentic and significant wine culture. He explains how current laws shape the wine industry in such areas as pricing and taxation, licensing, appellations, health claims and warnings, labeling, and domestic and international commerce. As he explores these and other legal and policy issues, Mendelson lucidly highlights the concerns that have made wine alternatively the demon or the darling of American society—and at the same time illuminates the ways in which lives and livelihoods are affected by the rise and fall of social movements.
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.