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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.
Agricultural Technology and the Making of Hawai`i's Premier Crop
Sugarcane cultivation began in Hawai‘i with the arrival of Polynesian settlers, expanding into a commercial crop in the early 1800s. Hawai‘i’s sugar industry, a significant economic and political force in the last half of the nineteenth century entered the twentieth century heralding major improvements in sugarcane varieties, irrigation systems, fertilizer use, biological pest control, and the use of steam power for field and factory operations. By the 1920s the industry was probably the most technologically advanced in the world. However, Hawai‘i’s annexation by the United States in 1898 invalidated the Kingdom’s contract labor laws, reduced the plantations’ hold on labor, and resulted in successful strikes by Japanese and Filipino workers. The industry survived the low sugar prices of the Great Depression and labor shortages of World War II by mechanizing to increase labor productivity. The industry saw science-driven gains in productivity and profitability in the 1950s and 1960s, but beginning in the 1970s unprecedented economic pressures reduced the number of plantations from twenty-seven in 1970 to only four in 2000. By 2011 only one plantation remained.
This book focuses on the technological and scientific advances that allowed Hawai‘i’s sugar industry to become a world leader and HC&S to survive into the twenty-first century. The authors also discuss the enormous societal and environmental changes caused by the sugar industry’s aggressive search for labor, land, and water resources.
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.
Perspectives on Eating from the Past and a Preliminary Agenda for the Future
Grow Food, Cook Food, Share Food is a practical food history lesson, an editorial on our use of packaged convenience foods, and a call to arms—of the kitchen variety. Mixing food writing and history, adding a dash of cookbook, author and scholar Ken Albala shares the story of what happened when he started taking food history seriously and embarked on a mission to grow, cook, and share food in the ways that people did in the past.
Albala considers what the traditions we have needlessly lost have to offer us today: a serious appreciation for the generative power of the earth, the great pleasures of cooking food, and the joy of sharing food with family, friends, and even strangers. In Albala’s compelling book, obscure seventeenth-century Italian farmer-nobles, Roman statesmen, and quirky cheesemakers from the fifteenth and sixteenth centuries all offer lessons about our relationship with the food we eat.
A rare form of historical activism, Grow Food, Cook Food, Share Food is written for anyone who likes to eat, loves to cook, and knows how to throw a great dinner party.
Case Studies on Local Food Supply Chains
In an increasingly commercialized world, the demand for better quality, healthier food has given rise to one of the fastest growing segments of the U.S. food system: locally grown food. Many believe that “relocalization” of the food system will provide a range of public benefits, including lower carbon emissions, increased local economic activity, and closer connections between consumers, farmers, and communities. The structure of local food supply chains, however, may not always be capable of generating these perceived benefits.
Growing Local reports the findings from a coordinated series of case studies designed to develop a deeper, more nuanced understanding of how local food products reach consumers and how local food supply chains compare with mainstream supermarket supply chains. To better understand how local food reaches the point of sale, Growing Local uses case study methods to rigorously compare local and mainstream supply chains for five products in five metropolitan areas along multiple social, economic, and environmental dimensions, highlighting areas of growth and potential barriers. Growing Local provides a foundation for a better understanding of the characteristics of local food production and emphasizes the realities of operating local food supply chains.
Four Seasons, Six Generations
From Prohibition to the Present
A History of Wine in America is the definitive account of winemaking in the United States, first as it was carried out under Prohibition, and then as it developed and spread to all fifty states after the repeal of Prohibition. Engagingly written, exhaustively researched, and rich in detail, this book describes how Prohibition devastated the wine industry, the conditions of renewal after Repeal, the various New Deal measures that affected wine, and the early markets and methods. Thomas Pinney goes on to examine the effects of World War II and how the troubled postwar years led to the great wine boom of the late 1960s, the spread of winegrowing to almost every state, and its continued expansion to the present day.
The history of wine in America is, in many ways, the history of America and of American enterprise in microcosm. Pinney's sweeping narrative comprises a lively cast of characters that includes politicians, bootleggers, entrepreneurs, growers, scientists, and visionaries. Pinney relates the development of winemaking in states such as New York and Ohio; its extension to Pennsylvania, Virginia, Texas, and other states; and its notable successes in California, Washington, and Oregon. He is the first to tell the complete and connected story of the rebirth of the wine industry in California, now one of the most successful winemaking regions in the world.
From the Beginnings to Prohibition
The Vikings called North America "Vinland," the land of wine. Giovanni de Verrazzano, the Italian explorer who first described the grapes of the New World, was sure that "they would yield excellent wines." And when the English settlers found grapes growing so thickly that they covered the ground down to the very seashore, they concluded that "in all the world the like abundance is not to be found." Thus, from the very beginning the promise of America was, in part, the alluring promise of wine. How that promise was repeatedly baffled, how its realization was gradually begun, and how at last it has been triumphantly fulfilled is the story told in this book.
It is a story that touches on nearly every section of the United States and includes the whole range of American society from the founders to the latest immigrants. Germans in Pennsylvania, Swiss in Georgia, Minorcans in Florida, Italians in Arkansas, French in Kansas, Chinese in California—all contributed to the domestication of Bacchus in the New World. So too did innumerable individuals, institutions, and organizations. Prominent politicians, obscure farmers, eager amateurs, sober scientists: these and all the other kinds and conditions of American men and women figure in the story. The history of wine in America is, in many ways, the history of American origins and of American enterprise in microcosm.
While much of that history has been lost to sight, especially after Prohibition, the recovery of the record has been the goal of many investigators over the years, and the results are here brought together for the first time.
In print in its entirety for the first time, A History of Wine in America is the most comprehensive account of winemaking in the United States, from the Norse discovery of native grapes in 1001 A.D., through Prohibition, and up to the present expansion of winemaking in every state.
Food Supply in the Old South, 1840-1860
When historical geographer Sam B. Hilliard’s book Hog Meat and Hoecake was published in 1972, it was ahead of its time. It was one of the first scholarly examinations of the important role food played in a region’s history, culture, and politics, and it has since become a landmark of foodways scholarship.
In the book Hilliard examines the food supply, dietary habits, and agricultural choices of the antebellum American South, including Arkansas, Louisiana, Mississippi, Tennessee, Alabama, Georgia, North Carolina, and South Carolina. He explores the major southern food sources at the time, the regional production of commodity crops, and the role of those products in the subsistence economy.
Far from being primarily a plantation system concentrating on cash crops such as cotton and tobacco, Hilliard demonstrates that the South produced huge amounts of foodstuffs for regional consumption. In fact, the South produced so abundantly that, except for wines and cordials, southern tables were not only stocked with the essentials but amply laden with veritable delicacies as well. (Though contrary to popular opinion, neither grits nor hominy ever came close to being universally used in the South prior to the Civil War.)
Hilliard’s focus on food habits, culture, and consumption was revolutionary—as was his discovery that malnutrition was not a major cause of the South’s defeat in the Civil War. His book established the methods and vocabulary for studying a region’s cuisine in the context of its culture that foodways scholars still employ today. This reissue is an excellent and timely reminder of that.