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What is American food? From barbecue to Jell-O molds to burrito bowls, its history spans a vast patchwork of traditions, crazes, and quirks. A close look at these foods and the recipes behind them unearths a vivid map of American foodways: how Americans thought about food, how they described it, and what foods were in and out of style at different times. In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, she reveals that what we read about food influences us just as much as what we taste. Examining a wealth of fascinating archival material—and rediscovering several all-American culinary delicacies and oddities in the process—Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, Food on the Page explains where contemporary assumptions about American food came from and where they might lead.
Edna Lewis (1916-2006) wrote some of America's most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. With such observations as "we would gather wild honey from the hollow of oak trees to go with the hot biscuits and pick wild strawberries to go with the heavy cream," she commemorated the seasonal richness of southern food. After living many years in New York City, where she became a chef and a political activist, she returned to the South and continued to write. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis's work, food-world stars gather to reveal their own encounters with Edna Lewis. Together they penetrate the mythology around Lewis and illuminate her legacy for a new generation. The essayists are Annemarie Ahearn, Mashama Bailey, Scott Alves Barton, Patricia E. Clark, Nathalie Dupree, John T. Edge, Megan Elias, John T. Hill (who provides iconic photographs of Lewis), Vivian Howard, Lily Kelting, Francis Lam, Jane Lear, Deborah Madison, Kim Severson, Ruth Lewis Smith, Toni Tipton-Martin, Michael W. Twitty, Alice Waters, Kevin West, Susan Rebecca White, Caroline Randall Williams, and Joe Yonan. Editor Sara B. Franklin provides an illuminating introduction to Lewis, and the volume closes graciously with afterwords by Lewis's sister, Ruth Lewis Smith, and niece, Nina Williams-Mbengue.
Introduction Some Tall Potato Tales Raising Potatoes Potato Pests Harvesting Your Potato Crop Potatoes-Healing Properties Lumbago Conclusion Some more tales on diet, lifestyles, medicines and the occasional potato Author Bio Publisher Introduction This book is for all those people, who love potatoes, but have stopped eating them because somebody has scared them that that would make them fat and thus automatically unattractive and ugly. Well, they can rejoice, and so can I, because somebody has lied to us quite assiduously, and prevented us from eating one of the most healthy and nourishing of food items given to us by nature. Potatoes when baked, roast, and boiled are one of the most nutritional of food items known to man. It is only when you fry them in huge amounts of butter and fat that you are going to gain weight. The weight was due to the butter and fat content and not due to that innocent little health giving potato. So if you stopped enjoying potatoes, just because somebody said that weight watchers and people who were worried about being obese should not eat potatoes because they said so, punch their ignorant noses with a potato. This is nature’s gift to man, and I believe the persons who tell you not to eat potatoes are enjoying potatoes in large quantities in the quiet of their own kitchen, because they cannot resist it, and they are happy that they have more potatoes to eat, roasted, baked, boiled, broiled, sliced, diced and so on. That is because you stopped eating them, and so did your family. And so they had the chance to eat three extra 20 pounds sacks of potatoes, which incidentally was the annual potato consumption of a normal healthy family of six. This book is going to give you some historical knowledge about potatoes, how it has been used to cure people of a large number of ailments. Naturally, this is going to encourage you to eat potatoes and forget about the idea that eating potatoes make you as fat as one. It does not. If it did, all the Irish, the Americans of South America, the people all over the world who have been eating potatoes since ancient times daily would be as fat as little pachyderms. Instead, they were healthy, lean, thin, and perfectly streamlined. Potatoes and cabbage is still an important combination, in Ireland, for lunchtime, and those people are fit, healthy and as fine looking a people, as you would be glad to see anywhere in the world. Believe it or not, potatoes have been used as staple diet food for a large number of civilizations, both in the ancient times, when people used to live on corn and potatoes, in the South of America, and then when the traders began taking potatoes all over the world, it was the staple diet of people in Ireland, and was so important that when there was the great potato famine in the 19th century, with the potato yield failing due to disease in 1845 due to a fungus named Phytophthora Infestans.