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Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.
Read about the forgotten half of the American Revolution and those tough, independent dames who helped make it happen. Listen up! You've all heard about the great men who led and fought during the American Revolution; but did you know that the guys only make up part of the story? What about the women? The girls? The dames? Didn't they play a part? Of course they did, and with page after page of superbly researched information and thoughtfully detailed illustrations, acclaimed novelist and picture-book author Laurie Halse Anderson and charismatic illustrator Matt Faulkner prove the case in this entertaining, informative, and long overdue homage to those independent dames!