The Food of a Younger Land: A portrait of American food from the lost WPA filesPenguin, 2009/05/14 - 480 ページ Recommended by Chef José Andrés on The Drew Barrymore Show! A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt.Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food. |
目次
15 | |
Eating in Vermont ROALDUS RICHMOND | 26 |
Rhode Island May Breakfasts WALTER HACKETT | 32 |
New York Literary Tea JERRY FELSHEIM | 40 |
Drugstore Lunch EDWARD OBRIEN | 50 |
North Whitefield Maine Game Supper DONALD MCCORMICK | 56 |
Vermont SugaringOff ROALDUS RICHMOND | 62 |
An Editorial Memorandum on Clams JAMES FRANCIS DAVIS | 70 |
Nebraskans Eat the Weiners HANS CHRISTENSEN | 202 |
Nebraska Buffalo Barbecue | 212 |
Wisconsin SourDough Pancakes | 218 |
Wisconsin and Minnesota Lutefisk | 228 |
Indiana Pork Cake HAZEL M NIXON | 235 |
Comments to Parker T Van de Mark November 4 1941 | 243 |
Minnesota Booya Picnic | 249 |
Oregon Salmon Barbecue JOSEPH MCLAUGHLIN | 280 |
New York Indoor ClamBake M METEVIER | 76 |
Rhode Island Clam Chowder WALTER HACKETT | 77 |
Oyster Stew Supreme at Grand Central New York | 83 |
Beans JAMES FRANCIS DAVIS | 89 |
Mississippi Food EUDORA WELTY | 101 |
Recipes from Prominent North Carolinians KATHERINE PALMER | 109 |
Foods Along U S 1 in Virginia EUDORA RAMSAY RICHARDSON | 117 |
DiddyWahDiddy ZORA NEALE HURSTON | 123 |
Alabama Footwashing at Lonely Dale JACK KYTLE | 129 |
South Carolina Backwoods Barbecue | 135 |
Georgia Possum and Taters | 142 |
Menu for Chitterling Strut | 154 |
Eufaula Alabama Oyster Roast GERTHA COURIC | 160 |
Fish Fry on the Levee Mississippi | 167 |
Josephines Mississippi Crabs | 174 |
The Use and Manufacture of Filé in Mississippi JACK BATHIA | 181 |
Alabama Cane Grindings and Candy Pullings GERTHA COURIC | 186 |
Mississippi Pear Wine CLARENCE KERNS | 193 |
A Washington Community Smelt Fry CARROLL KENNEDY | 286 |
Foraging in Montana EDWARD B REYNOLDS | 292 |
Washington State Hot School Lunches | 298 |
Western Revolving Tables EDWARD B REYNOLDS | 305 |
An Oregon Protest Against Mashed Potatoes | 311 |
Oregon Blue Ruin ANDREW SHERBERT | 318 |
Iowa Picnic in Los Angeles JOHN MOSTE | 324 |
A Los Angeles Sandwich Called a Taco DON DOLAN | 330 |
A California Grunion Fry CHARLES J SULLIVAN | 332 |
Funeral Cry Feast of the Choctaws | 340 |
Notes on Oklahoma Pioneer Eating | 352 |
Oklahoma Scrambled Eggs and Wild Onions | 359 |
Oklahoma Kush | 365 |
Partial Cook Books Edited andor Published in Oregon | 371 |
Mississippi Cook Books | 377 |
386 | |
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