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American Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas, and Jell-O is a deeply researched and entertaining survey of twentieth century American food. Connecting cultural, social, and geopolitical aspects, author Christina Ward (Preservation: The Art & Science of Canning , Fermentation, and Dehydration, Process 2017) uses her expertise to tell the fascinating and often infuriating story of American culinary culture. Readers will learn of the role bananas played in the Iran-Contra scandal, how Sigmund Freud's nephew decided Carmen Miranda would wear fruit on her head, and how Puritans built an empire on pineapples. American food history is rife with crackpots, do-gooders, con men, and scientists all trying to build a better America-while some were getting rich in the process. Loaded with full-color images, Ward pulls recipes and images from her vast collection of cookbooks and a wide swath of historical advertisements to show the influence of corporations on our food trends. Though easy to mock, once you learn the true history, you will never look at Jell-O the same way again! American Advertising Cookbooks, How Corporations Taught Us To Love Bananas, Spam, and Jell&ndashO features full-color images and essays uncovering the origins of popular foods.
Dive into the history of Miss Mary Bobo’s Boarding House and enjoy a celebration of traditional southern recipes with her delectable dishes that made her an American legend. Shortly before noon, about sixty guests gather on the front porch and lawn of Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for a mid-day dinner. Each table is cared for by a Lynchburg hostess, a lady from the town who sees to it that the bowls and platters are kept full, that everyone meets each other at the table, that the conversation is always flowing, and that everyone has a grand time. The dinner bell is rung and as each name is called, diners follow their hostess to the dining table. Now you can give your guests the same delicious southern dishes served at Miss Mary Bobo's Boarding House. None are difficult to cook, but all are best when prepared by caring hands and served with friendship, a recipe that all boarding houses have found to be foolproof! In Miss Mary Bobo’s Boarding House Cookbook, you’ll discover delicious dishes including… Unforgettable Ham Balls, Miz Bobo’s Cabbage Relish, Miss Mary’s Famous Chicken and Pastry, Moore County Mushroom Soup and more Miss Mary Bobo’s Boarding House Cookbook is the perfect collection of recipes to entertain guests, bring family and friends together, and of course, enjoy some good old-fashioned Southern cooking.
Using historical commentary and recipes, traces the history of American cooking from colonial times to the 1970s.
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. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Recipes and food photography from the 1940s, '50s, and '60s assembled with humorous commentary.
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
An analysis of how since the end of te 19th-century advertising agencies and their housework product clients utilized a remarkably consistent depiction of housewives and housework, illustrating that that although Second Wave feminism successfully called into question the housewife stereotype, homemaking has remained an American feminine ideal.
Popular cable TV chef Georgia Sarianides adapts healthy and delicious Old World Greek recipes to new American ingredients and lifestyles in a book that introduces the cuisine of Greece in a fun and engaging way. Approximately 175 recipes and cooking tips.
"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
"This book serves up the American cookbook as a tasty sampler of history, geography, and culture, revealing the influence of political events (e.g. wartime rationing), social movements (temperance), and technological change (new packaging and cooking methods)"--Provided by publisher.