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Author: Helen Zoe Veit Publisher: American Food in History ISBN: 9781611861228 Category : Cooking Languages : en Pages : 205
Book Description
Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
Author: Helen Zoe Veit Publisher: American Food in History ISBN: 9781611861228 Category : Cooking Languages : en Pages : 205
Book Description
Cookbooks offer a unique and valuable way to examine American life. Far from being recipe compendiums alone, cookbooks can reveal worlds of information about the daily lives, social practices, class aspirations, and cultural assumptions of people in the past. With a historical introduction and contextualizing annotations, this fascinating historical compilation of excerpts from five Civil War-era cookbooks presents a compelling portrait of cooking and eating in the urban north of the 1860s United States.
Author: Helen Zoe Veit Publisher: American Food in History ISBN: 9781611861679 Category : Cooking Languages : en Pages : 0
Book Description
As companions to the first and second volumes in the American Food in History series we offer selections of recipes, updated and tested by food editor Jennifer Billock, using measurements and techniques that modern readers can use in their own kitchen. Arranged by main meal occasions (breakfast, picnic or lunch, dinner, dessert) these recipes--some familiar, some curious, all intriguing--will allow family and friends to get a "taste of the times" with their own "Civil War era" meals. The original versions of these recipes (and many more) can be found in Food in the Civil War Era: The North and Food in the Civil War Era: The South, edited by Helen Zoe Veit, along with fascinating essays about the history and the times.
Author: William C. Davis Publisher: Stackpole Books ISBN: 9780811700184 Category : Confederate States of America Languages : en Pages : 268
Book Description
"[Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill." (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive "cookbook" of actual recipes included for those intrepid enough to try a taste of the Civil War.
Author: Lily May Spaulding Publisher: University Press of Kentucky ISBN: 0813146607 Category : Cooking Languages : en Pages : 272
Book Description
Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.
Author: Helen Zoe Veit Publisher: American Food in History ISBN: 9781611861648 Category : Cooking Languages : en Pages : 0
Book Description
This fascinating study in cultural history presents a variety of Civil War-era recipes from the South, accompanied by intriguing essays describing this tumultuous period. This second volume in the American Food in History series sheds new light on cooking and eating in the Civil War South, pointing out how seemingly neutral recipes can reveal aspects of life beyond the dinner plate, from responses to the anti-slavery movement to shifting economic imperatives to changing ideas about women's roles.
Author: William C. Davis Publisher: ISBN: 9780762414888 Category : Cooking, American Languages : en Pages : 0
Book Description
Presents recipes used during the American Civil War, intertwining history and cuisine for insights into the lives of soldiers on the battlefield and their loved ones at home.
Author: James Marten Publisher: NYU Press ISBN: 0814796087 Category : History Languages : en Pages : 282
Book Description
The Civil War is a much plumbed area of scholarship, so much so that at times it seems there is no further work to be done in the field. However, the experience of children and youth during that tumultuous time remains a relatively unexplored facet of the conflict. Children and Youth during the Civil War Era seeks a deeper investigation into the historical record by and giving voice and context to their struggles and victories during this critical period in American history. Prominent historians and rising scholars explore issues important to both the Civil War era and to the history of children and youth, including the experience of orphans, drummer boys, and young soldiers on the front lines, and even the impact of the war on the games children played in this collection. Each essay places the history of children and youth in the context of the sectional conflict, while in turn shedding new light on the sectional conflict by viewing it through the lens of children and youth. A much needed, multi-faceted historical account, Children and Youth during the Civil War Era touches on some of the most important historiographical issues with which historians of children and youth and of the Civil War home front have grappled over the last few years.
Author: R. Douglas Hurt Publisher: Bloomsbury Publishing USA ISBN: Category : History Languages : en Pages : 319
Book Description
This book provides a perspective into the past that few students and historians of the Civil War have considered: agriculture during the Civil War as a key element of power. The Civil War revolutionized the agricultural labor system in the South, and it had dramatic effects on farm labor in the North relating to technology. Agriculture also was an element of power for both sides during the Civil War—one that is often overlooked in traditional studies of the conflict. R. Douglas Hurt argues that Southerners viewed the agricultural productivity of their region as an element of power that would enable them to win the war, while Northern farmers considered their productivity not only an economic benefit to the Union and enhancement of their personal fortunes but also an advantage that would help bring the South back into the Union. This study examines the effects of the Civil War on agriculture for both the Union and the Confederacy from 1860 to 1865, emphasizing how agriculture directly related to the war effort in each region—for example, the efforts made to produce more food for military and civilian populations; attempts to limit cotton production; cotton as a diplomatic tool; the work of women in the fields; slavery as a key agricultural resource; livestock production; experiments to produce cotton, tobacco, and sugar in the North; and the adoption of new implements.
Author: James M. McPherson Publisher: UNC Press Books ISBN: 0807837326 Category : History Languages : en Pages : 288
Book Description
Although previously undervalued for their strategic impact because they represented only a small percentage of total forces, the Union and Confederate navies were crucial to the outcome of the Civil War. In War on the Waters, James M. McPherson has crafted an enlightening, at times harrowing, and ultimately thrilling account of the war's naval campaigns and their military leaders. McPherson recounts how the Union navy's blockade of the Confederate coast, leaky as a sieve in the war's early months, became increasingly effective as it choked off vital imports and exports. Meanwhile, the Confederate navy, dwarfed by its giant adversary, demonstrated daring and military innovation. Commerce raiders sank Union ships and drove the American merchant marine from the high seas. Southern ironclads sent several Union warships to the bottom, naval mines sank many more, and the Confederates deployed the world's first submarine to sink an enemy vessel. But in the end, it was the Union navy that won some of the war's most important strategic victories--as an essential partner to the army on the ground at Fort Donelson, Vicksburg, Port Hudson, Mobile Bay, and Fort Fisher, and all by itself at Port Royal, Fort Henry, New Orleans, and Memphis.
Author: Paul Freedman Publisher: Liveright Publishing ISBN: 1631494635 Category : Cooking Languages : en Pages : 528
Book Description
With an ambitious sweep over two hundred years, Paul Freedman’s lavishly illustrated history shows that there actually is an American cuisine. For centuries, skeptical foreigners—and even millions of Americans—have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States. From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food. As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food. By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings. The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate. “A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls. “Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.
Author: Helen Zoe Veit
Author: Helen Zoe Veit
Author: Helen Zoe Veit
Author: William C. Davis
Author: Lily May Spaulding
Author: Helen Zoe Veit
Author: William C. Davis
Author: James Marten
Author: R. Douglas Hurt
Author: James M. McPherson
Author: Paul Freedman