The American History Cookbook

by Mark H. Zanger

Overview

This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s.

Product Details

ISBN-13:	9780313097225
Publisher:	ABC-CLIO, Incorporated
Publication date:	04/30/2003
Series:	Cookbooks for Students Series
Sold by:	Barnes & Noble
Format:	eBook
File size:	3 MB
Age Range:	12 - 17 Years

About the Author

Mark H. Zanger is a veteran Boston jourbanalist and 20-year restaurant critic for the Boston Phoenix, under the name Robert Nadeau. He is the author of The American Ethnic Cookbook for Students (2001).

Table of Contents

Preface
Introduction
First Nations and Early Settlers (1200-1674)
Early Colonial Dishes (1524-1674)
The Twenty-One Colonies (1710s-1790s)
The American Revolution (1776-1784)
Patriotic Cakes (1795-1860)
Early American Meals—Spring (1792-1852)
Early American Meals—Summer (1800s-1856)
Early American Meals—Fall (1803-1855)
Early American Meals—Winter (1780s-1866)
The World of Masters and Slaves (1800-1862)
Origins and Early Recipes of Popular Foods (1802-1876)
Pioneers (1803-1850s)
Early American Health Food (1827-1857)
Abolitionist Recipes (1827-ca. 1910)
The First American Celebrities (1827-1877)
The Age of Jackson (1820s-1852)
Cooking for Children (1837-1861)
Temperance and Prohibition Recipes (1837-1930)
American Steak and Potatoes (1841-1896)
Communal Experiments (1842-1975)
Eating on American Ships (1854-1910)
Camping Out (1856-1886)
Irish Immigration (1859-1877)
Civil War—North (1860-1865)
Civil War—South (1860s-1872)
Political and Topical Cakes and Cookies (1865-1899)
Military Outposts during the Indian Wars (1870s-1884)
Settlers and Homesteaders (1873-1911)
Late Victorian Health Food (1875-1904)
Colonial Revival (1876-1896)
Cooking by Kids (1877-1921)
Women's Suffrage (1878-1927)
National Unity versus Diversity (1878-1902)
Origins and Early Recipes of Popular Foods (1880-1936)
Trains, Cars, and Trailers (1882-1939)
Labor versus Capital (1892-1983)
The Women's Exchange Movement (1895-1972)
Camping in the 20th Century (1906-1963)
School Lunch (1912-1960s)
World War I (1916-1919)
Health Food in the 20th Century (1912-1973)
Cities and City Politics (1922-1931)
Recent Cooking by Kids (1922-1957)
Radio Recipes (1928-1936)
The Great Depression (1930-1940)
World War II (1941-1945)
The Cold War (1948-1973)
The Civil Rights Movement and Its Opponents (1950s-1970)
The Vietnam War and Its Opponents (1962-1975)
The 1970s (1971-1975)
Chronological Index
Index by States
Subject and Recipe Index

Editorial Reviews

More than just another cookbook, Mark Zanger's American History Cookbook relies on historical commentary and recipes to trace the history and evolution of American cooking and culinary trends, from the first European contact with Native Americans to the 1970s.” —Midwest Book Review Internet Bookwatch

“Sure to be a family favorite …. A unique compendium of authentic, historic American cuisine, The American History Cookbook is a superbly presented and enthusiastically recommended addition to personal, family, and community library cookbook collections!” —Wisconsin Bookwatch

“Could benefit American studies curricula at any level from middle school to college and also should speak to any adult interested in culinary history.” —Gourmet

“Zanger's presentation preserves both history and practicality with the original wording of each recipe followed by an approximation of current cooking styles and measures and substitutions for rare items with available ingredients. … This book is a must-have for food history collections.” —Booklist/Reference Books Bulletin

“If you need to re-create a period with food, don't miss this volume.” —Gale Free Resources Reference Reviews

“The American History Cookbook is sure to be a family favorite as its dishes such as Preble Cake, Walnut Oat Burgers, and Ground-Nut Soup continue to be enjoyed through the generations. A unique compendium of authentic, historic American cuisine, The American History Cookbook is a superbly presented and enthusiastically recommended addition to personal, family, and community library cookbook collections!” —Internet Bookwatch

“In these 350 recipes ranging between 1524 and 1977, Zanger not only explores the sources and character of diverse American foodways, he illuminates the practice of culinary history as well.” —Culinary Historians of Washington, D.C.

From the Publisher