eBook PDF / e-Pub A Square Meal: A Culinary History of the Great Depression

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Title:A Square Meal: A Culinary History of the Great Depression
Format Type:Ebook
Author:
Publisher:Harper
ISBN:0062216414
ISBN 13:
Number of Pages:336
Category:History, Non fiction, Food, Historical, American history

A Square Meal: A Culinary History of the Great Depression by Jane Ziegelman, Andrew Coe

PDF, EPUB, MOBI, TXT, DOC A Square Meal: A Culinary History of the Great Depression From the author of the acclaimed i Orchard i and her husband a culinary historian an in depth exploration of the greatest food crisis the nation has ever faced the Great Depression and how it transformed America s culinary culture b .

The decade long Great Depression a period of shifts in the country s political and social landscape forever changed the way America eats Before America s relationship with food was defined by abundance But the collapse the economy in both urban and rural America left a quarter of all Americans out of work and undernourished shattering long held assumptions about the limitlessness of the national larder .

In as women struggled to feed their families President Roosevelt reversed longstanding biases toward government sponsored food charity For the first time in American history the federal government assumed for a while responsibility for feeding its citizens The effects were widespread Championed by Eleanor Roosevelt home economists who had long fought to bring science into the kitchen rose to national stature Tapping into America s longstanding ambivalence toward culinary enjoyment they imposed their vision of a sturdy utilitarian cuisine on the American dinner table .

Through the Bureau of Home Economics these women led a sweeping campaign to instill dietary recommendations the forerunners of today s Dietary Guidelines for Americans At the same time rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience This movement toward a homogenized national cuisine sparked a revival of American regional cooking In the ensuing decades this tension between local traditions and culinary science have defined our national cuisine a battle that continues today .

i A Square Mea i l examines the impact of economic contraction and environmental disaster on how Americans ate then and the lessons and insights those experiences may hold for us today

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A Square Meal: A Culinary History of the Great Depression, Foie Gras: A Passion, 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement
When I read Foie Gras A Passion I was touched by Michael Ginor s respect for and fascination with foie gras It is at the same time a dignified study of foie gras and a beautifully illustrated work rich in its international selection of recipes Bravo Monsieur br Alain Ducasse Chef Restaurateur br br At last the perfect gift for the voluptuary br Gael Greene New York magazine br br An incredible odyssey Foie Grass A Passion is a thoroughly exquisite overview of my favorite subject This book is a magnificent culinary tribute a feast for all the senses Simply a must have selection for everyone s culinary library br Jean Louis Palladin Chef Restaurateur br br Foie Gras A Passion is an exercise in monomania of the most appealing sort br Russ Parsons Los Angeles Times br br This book reflecting elegance and intellect tells a story of immense passion In tracing the history of foie gras the authors carry us along through culinary traditions ethnic cultures and across continents The recipes challenge the imagination and the palate br Ferdinand Metz President The Culinary Institute of America br br As much a coffee table book as a cookbook this beautiful celebration of foie gras includes a thorough history of the delicacy and mouthwatering full page photographs of each of the dishes Those who get past turning the pretty pages can sample the foie gras inspired recipes a veritable who s who of contemporary chefs br Food amp Wine s Best of the Best, In i Orchard i Jane Ziegelman explores the culinary life that was the heart and soul of New York s Lower East Side around the turn of the twentieth century a city within a city where Germans Irish Italians and Eastern European Jews attempted to forge a new life Through the experiences of five families all of them residents of Orchard Street she takes readers on a vivid and unforgettable tour from impossibly cramped tenement apartments down dimly lit stairwells where children played and neighbors socialized beyond the front stoops where immigrant housewives found respite and company and out into the hubbub of the dirty teeming streets p Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families preserving traditions from home but always ready to improvise While health officials worried that pushcarts were unsanitary and that pickles made immigrants too excitable to be good citizens a culinary revolution was taking place in the streets of what had been culturally an English city Along the East River German immigrants founded breweries dispensing their beloved lager in the dozens of beer gardens that opened along the Bowery Russian Jews opened tea parlors serving blintzes and strudel next door to Romanian nightclubs that specialized in goose pastrami On the streets Italian peddlers hawked the cheese and tomato pies known as i pizzarelli i while Jews sold knishes and squares of halvah Gradually as Americans began to explore the immigrant ghetto they uncovered the array of comestible enticements of their foreign born neighbors i Orchard i charts this exciting process of discovery as it lays bare the roots of our collective culinary heritage p, b From the author of the acclaimed i Orchard i and her husband a culinary historian an in depth exploration of the greatest food crisis the nation has ever faced the Great Depression and how it transformed America s culinary culture b br br The decade long Great Depression a period of shifts in the country s political and social landscape forever changed the way America eats Before America s relationship with food was defined by abundance But the collapse the economy in both urban and rural America left a quarter of all Americans out of work and undernourished shattering long held assumptions about the limitlessness of the national larder br br In as women struggled to feed their families President Roosevelt reversed longstanding biases toward government sponsored food charity For the first time in American history the federal government assumed for a while responsibility for feeding its citizens The effects were widespread Championed by Eleanor Roosevelt home economists who had long fought to bring science into the kitchen rose to national stature Tapping into America s longstanding ambivalence toward culinary enjoyment they imposed their vision of a sturdy utilitarian cuisine on the American dinner table br br Through the Bureau of Home Economics these women led a sweeping campaign to instill dietary recommendations the forerunners of today s Dietary Guidelines for Americans At the same time rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience This movement toward a homogenized national cuisine sparked a revival of American regional cooking In the ensuing decades this tension between local traditions and culinary science have defined our national cuisine a battle that continues today br br i A Square Mea i l examines the impact of economic contraction and environmental disaster on how Americans ate then and the lessons and insights those experiences may hold for us today