The Resource The food of a younger land : a portrait of American food : before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional : from the lost WPA files, edited and illustrated by Mark Kurlansky

The food of a younger land : a portrait of American food : before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional : from the lost WPA files, edited and illustrated by Mark Kurlansky

Label
The food of a younger land : a portrait of American food : before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional : from the lost WPA files
Title
The food of a younger land
Title remainder
a portrait of American food : before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional : from the lost WPA files
Statement of responsibility
edited and illustrated by Mark Kurlansky
Contributor
Subject
Genre
Language
eng
Summary
Using long-forgotten WPA files archived in the Library of Congress, bestselling author Mark Kurlansky paints a detailed picture of Depression Era Americans through the food that they ate and the local traditions and customs they observed when planning and preparing meals
Cataloging source
BTCTA
Dewey number
394.12
Illustrations
illustrations
Index
index present
LC call number
TX715
LC item number
.F685 2010
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Kurlansky, Mark
  • United States
http://library.link/vocab/subjectName
  • Cooking, American
  • Food habits
  • Cooking, American
  • Cooking, American
  • Food habits
  • United States
  • American cooking
  • Eating customs
  • American cooking
Label
The food of a younger land : a portrait of American food : before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional : from the lost WPA files, edited and illustrated by Mark Kurlansky
Link
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 417-441) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • The Northeast eats -- Eating in Vermont / Roaldus Richmond -- Vermont foods / Cora A. Moore -- Rhode Island May breakfasts / Walter Hackett -- Dishes New York City's hotels gave America / Allan Ross MacDougall -- New York literary tea / Jerry Felsheim -- The automat / Edward O'Brien -- New York soda-luncheonette slang and jargon -- Drugstore lunch / Edward O'Brien -- Italian feed in Vermont / Mari Tomasi -- Long Island rabbit stew: hasenpfeffer -- North Whitefield, Maine, game supper / Donald McCormick -- Raising mushrooms in Pennsylvania -- Vermont sugaring-off / Roaldus Richmond -- An editorial memorandum on clams / James Francis Davis -- Maine clambake / Harry M. Freeman -- New York indoor clam-bake / M. Metevier -- Rhode Island clam chowder / Walter Hackett and Henry Manchester -- Long Island clam chowder -- Maine chowders / Mabel G. Hall -- Oyster stew supreme at Grand Central, New York / Allan Ross MacDougall -- Rhode Island jonny cakes / Henry Manchester and William Baker -- Beans / James Francis Davis -- Main baked beans / Mabel G. Hall -- Kenneth Roberts' Maine-style hot buttered rum / Donald McCormick
  • The South eats -- Mississippi food / Eudora Welty -- Recipes from prominent North Carolinians / Katherine Palmer -- Recipes from Arkansas -- Foods along U.S. 1 in Virginia / Eudora Ramsay Richardson -- Mississippi African-American recipes -- Diddy-Wah-Diddy / Zora Neale Hurston -- Brown Hotel's Christmas dinner, Louisville, Kentucky, 1940 -- Alabama footwashing at Lonely Dale / Jack Kytle -- Coca-cola parties in Georgia -- Delaware's Big Quarterly -- South Carolina backwoods barbecue / Genevieve Wilcox Chandler -- Mississippi barbecue sauce -- The Possum Club of Polk County, Arkansas -- Georgia possum and taters -- Exotic Florida -- Kentucky ham bone soup -- Kentucky burgoo -- Sergeant Saunders' Virginia Brunswick stew / J.B. Cook -- North Carolina Chitterling Strut / Katherine Palmer -- Menu for Chitterling Strut -- Mississippi chitlins -- Kentucky oysters -- Louisiana "Tête de Veau" / H. Michinard -- Kentucky wilted lettuce -- North Carolina oyster roasts -- Eufaula, Alabama, oyster roast / Gertha Couric -- Georgia oyster roast / Louise Jones Dubose -- Fish fry on the levee, Mississippi -- Mississippi mullet salad -- The baked fish of Alabama's Coast / François Ledgere Diard -- Conch eats conch and grunts, Florida -- Josephine's Mississippi crabs -- Maryland crabs -- Florida shrimp pilau supper (St. Augustine) / Rose Shepherd -- South Carolina chicken bog / Louise Jones Dubose -- Virginia chicken / John W. Thomas -- The use and manufacture of filé in Mississippi / Jack Bathia -- Grandma Smith's Mississippi hoecake -- Florida hush puppies -- Kentucky spoon bread -- Mississippi molasses pie -- Divinity chocolates of Kentucky -- Alabama cane grindings and candy pullings / Gertha Couric -- Alabama eggnog / Jack Kytle -- Kentucky eggnog -- Old Fashioned cocktail -- Mississippi pear wine / Clarence Kerns -- The mint julep controversy -- "Original Kentucky" mint julep (Frankfort Distilleries) -- "Original Kentucky" mint julep (Drake Hotel) -- Mississippi mint juleps
  • The Middle West eats -- Nebraskans eat the weiners / Hans Christensen -- Urban Kansas eats and drinks -- Sioux and Chippewa food / Frances Densmore -- Nebraska buffalo barbecue -- Nebraska pop corn days / M.C. Nelson -- Wisconsin sour-dough pancakes -- Nebraska baked beans / J. Willis Kratzer -- Cooking for the threshers in Nebraska / Estella Tenbrink -- Wisconsin and Minnesota lutefisk -- Indiana pork cake / Hazel M. Nixon -- Nebraska lamb and pig fries / H.J. Moss -- Kansas beef tour / William Lindsay White -- Comments to Parker T. Van de Mark, November 4, 1941 -- Nebraska eats pheasants / H.J. Moss -- Nebraska cooks its rabbits / H.J. Moss -- Minnesota booya picnic -- Indiana persimmon pudding -- A short history of the American diet / Nelson Algren
  • The Far West eats -- Oregon salmon barbecue / Joseph McLaughlin -- Puget Sound Indian salmon feasts -- Washington's Geoduck clams -- A Washington community smelt fry / Carroll Kennedy -- Montana fried beaver tail / Edward B. Reynolds -- Oregon wild duck / Joseph McLaughlin -- Utah salmi of wild duck / William H. Meal -- Washington wildcat parties / Carroll Kennedy -- Foraging in Montana / Edward B. Reynolds -- Montana dulce / Edward B. Reynolds -- Washington aplets and cotlets -- Colorado superstitions -- Washington State hot school lunches -- The Basques of the Boise Valley / Raymond Thompson -- Western revolving tables / Edward B. Reynolds -- Oregon pioneer memories / Sara Wrenn -- Two recipes from the Bohemia District of Oregon / Joseph McLaughlin -- An Oregon protest against mashed potatoes / Claire Warner Churchill -- The potatoes of Kow Kanyon, Oregon / Joseph McLaughlin -- Depression cake / Michael Kennedy and Edward B. Reynolds -- Oregon blue ruin / Andrew Sherbert
  • The Southwest eats -- Iowa picnic in Los Angeles / John Moste -- Food à la Concentrate in Los Angeles / Don Dolan -- A Los Angeles sandwich called a taco / Don Dolan -- A California grunion fry / Charles J. Sullivan -- La Merienda in New Mexico -- Choctaw Indian dishes / Peter J. Hudson -- Funeral Cry Feast of the Choctaws -- Arizona out-of-doors cookery / Edward Parrish Ware -- Notes on Oklahoma pioneer eating -- An Arizona menudo party / J. Del Castillo -- Tucson's menudo party -- When John Walton became Governor of Oklahoma -- Oklahoma scrambled eggs and wild onions -- Texas chuck wagon -- Oklahoma prairie oysters -- Oklahoma kush -- Oklahoma City's famous Suzi-Q potatoes
Edition
First Riverhead trade paperback edition.
Extent
1 online resource (xix, 451 pages
Form of item
online
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations)
Specific material designation
remote
System control number
(OCoLC)1034686163
Label
The food of a younger land : a portrait of American food : before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional : from the lost WPA files, edited and illustrated by Mark Kurlansky
Link
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 417-441) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • The Northeast eats -- Eating in Vermont / Roaldus Richmond -- Vermont foods / Cora A. Moore -- Rhode Island May breakfasts / Walter Hackett -- Dishes New York City's hotels gave America / Allan Ross MacDougall -- New York literary tea / Jerry Felsheim -- The automat / Edward O'Brien -- New York soda-luncheonette slang and jargon -- Drugstore lunch / Edward O'Brien -- Italian feed in Vermont / Mari Tomasi -- Long Island rabbit stew: hasenpfeffer -- North Whitefield, Maine, game supper / Donald McCormick -- Raising mushrooms in Pennsylvania -- Vermont sugaring-off / Roaldus Richmond -- An editorial memorandum on clams / James Francis Davis -- Maine clambake / Harry M. Freeman -- New York indoor clam-bake / M. Metevier -- Rhode Island clam chowder / Walter Hackett and Henry Manchester -- Long Island clam chowder -- Maine chowders / Mabel G. Hall -- Oyster stew supreme at Grand Central, New York / Allan Ross MacDougall -- Rhode Island jonny cakes / Henry Manchester and William Baker -- Beans / James Francis Davis -- Main baked beans / Mabel G. Hall -- Kenneth Roberts' Maine-style hot buttered rum / Donald McCormick
  • The South eats -- Mississippi food / Eudora Welty -- Recipes from prominent North Carolinians / Katherine Palmer -- Recipes from Arkansas -- Foods along U.S. 1 in Virginia / Eudora Ramsay Richardson -- Mississippi African-American recipes -- Diddy-Wah-Diddy / Zora Neale Hurston -- Brown Hotel's Christmas dinner, Louisville, Kentucky, 1940 -- Alabama footwashing at Lonely Dale / Jack Kytle -- Coca-cola parties in Georgia -- Delaware's Big Quarterly -- South Carolina backwoods barbecue / Genevieve Wilcox Chandler -- Mississippi barbecue sauce -- The Possum Club of Polk County, Arkansas -- Georgia possum and taters -- Exotic Florida -- Kentucky ham bone soup -- Kentucky burgoo -- Sergeant Saunders' Virginia Brunswick stew / J.B. Cook -- North Carolina Chitterling Strut / Katherine Palmer -- Menu for Chitterling Strut -- Mississippi chitlins -- Kentucky oysters -- Louisiana "Tête de Veau" / H. Michinard -- Kentucky wilted lettuce -- North Carolina oyster roasts -- Eufaula, Alabama, oyster roast / Gertha Couric -- Georgia oyster roast / Louise Jones Dubose -- Fish fry on the levee, Mississippi -- Mississippi mullet salad -- The baked fish of Alabama's Coast / François Ledgere Diard -- Conch eats conch and grunts, Florida -- Josephine's Mississippi crabs -- Maryland crabs -- Florida shrimp pilau supper (St. Augustine) / Rose Shepherd -- South Carolina chicken bog / Louise Jones Dubose -- Virginia chicken / John W. Thomas -- The use and manufacture of filé in Mississippi / Jack Bathia -- Grandma Smith's Mississippi hoecake -- Florida hush puppies -- Kentucky spoon bread -- Mississippi molasses pie -- Divinity chocolates of Kentucky -- Alabama cane grindings and candy pullings / Gertha Couric -- Alabama eggnog / Jack Kytle -- Kentucky eggnog -- Old Fashioned cocktail -- Mississippi pear wine / Clarence Kerns -- The mint julep controversy -- "Original Kentucky" mint julep (Frankfort Distilleries) -- "Original Kentucky" mint julep (Drake Hotel) -- Mississippi mint juleps
  • The Middle West eats -- Nebraskans eat the weiners / Hans Christensen -- Urban Kansas eats and drinks -- Sioux and Chippewa food / Frances Densmore -- Nebraska buffalo barbecue -- Nebraska pop corn days / M.C. Nelson -- Wisconsin sour-dough pancakes -- Nebraska baked beans / J. Willis Kratzer -- Cooking for the threshers in Nebraska / Estella Tenbrink -- Wisconsin and Minnesota lutefisk -- Indiana pork cake / Hazel M. Nixon -- Nebraska lamb and pig fries / H.J. Moss -- Kansas beef tour / William Lindsay White -- Comments to Parker T. Van de Mark, November 4, 1941 -- Nebraska eats pheasants / H.J. Moss -- Nebraska cooks its rabbits / H.J. Moss -- Minnesota booya picnic -- Indiana persimmon pudding -- A short history of the American diet / Nelson Algren
  • The Far West eats -- Oregon salmon barbecue / Joseph McLaughlin -- Puget Sound Indian salmon feasts -- Washington's Geoduck clams -- A Washington community smelt fry / Carroll Kennedy -- Montana fried beaver tail / Edward B. Reynolds -- Oregon wild duck / Joseph McLaughlin -- Utah salmi of wild duck / William H. Meal -- Washington wildcat parties / Carroll Kennedy -- Foraging in Montana / Edward B. Reynolds -- Montana dulce / Edward B. Reynolds -- Washington aplets and cotlets -- Colorado superstitions -- Washington State hot school lunches -- The Basques of the Boise Valley / Raymond Thompson -- Western revolving tables / Edward B. Reynolds -- Oregon pioneer memories / Sara Wrenn -- Two recipes from the Bohemia District of Oregon / Joseph McLaughlin -- An Oregon protest against mashed potatoes / Claire Warner Churchill -- The potatoes of Kow Kanyon, Oregon / Joseph McLaughlin -- Depression cake / Michael Kennedy and Edward B. Reynolds -- Oregon blue ruin / Andrew Sherbert
  • The Southwest eats -- Iowa picnic in Los Angeles / John Moste -- Food à la Concentrate in Los Angeles / Don Dolan -- A Los Angeles sandwich called a taco / Don Dolan -- A California grunion fry / Charles J. Sullivan -- La Merienda in New Mexico -- Choctaw Indian dishes / Peter J. Hudson -- Funeral Cry Feast of the Choctaws -- Arizona out-of-doors cookery / Edward Parrish Ware -- Notes on Oklahoma pioneer eating -- An Arizona menudo party / J. Del Castillo -- Tucson's menudo party -- When John Walton became Governor of Oklahoma -- Oklahoma scrambled eggs and wild onions -- Texas chuck wagon -- Oklahoma prairie oysters -- Oklahoma kush -- Oklahoma City's famous Suzi-Q potatoes
Edition
First Riverhead trade paperback edition.
Extent
1 online resource (xix, 451 pages
Form of item
online
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations)
Specific material designation
remote
System control number
(OCoLC)1034686163

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