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Editorial Reviews
From Booklist
Zanger's zealous pursuit of populist cookery covers a wide swathe of American history. Concentrating on resources in local food history, he avoids the usual homage to the divas of the American cookery and home economics movements, such as Fanny Farmer and Rose Knox. Instead, he covers Indian bean bread, Pilgrim succotash, New England back-burner standing dishes, slave and ship's galley cookery, school lunch standards, trestle-table specialties from the Amana and Oneida communities, and the favorite recipes of Henry Ward Beecher, Emily Dickinson, and Susan B. Anthony.
Zanger's zealous pursuit of populist cookery covers a wide swathe of American history. Concentrating on resources in local food history, he avoids the usual homage to the divas of the American cookery and home economics movements, such as Fanny Farmer and Rose Knox. Instead, he covers Indian bean bread, Pilgrim succotash, New England back-burner standing dishes, slave and ship's galley cookery, school lunch standards, trestle-table specialties from the Amana and Oneida communities, and the favorite recipes of Henry Ward Beecher, Emily Dickinson, and Susan B. Anthony.
The more than 350 recipes for muffins, syllabub, leatherbritches beans, jelly cake, flapjacks, S-O-S, and stewed gizzards were selected from historical cookbooks and other sources because they "tell people's stories" and help illustrate something about U.S. history. Recipes and commentary are arranged in 50 chapters focusing on particular time periods and themes, such as "Temperance and Prohibition Recipes (1837-1930)." 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. The work concludes with a generously annotated bibliography, and chronological, geographical, and subject and recipe indexes.
Enhancing the text are photos and line drawings that resurrect containers and implements long relegated to antique shops. This book is a must-have for food history collections. RBB
Copyright © American Library Association. All rights reserved
Review
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.
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!
Could benefit American studies curricula at any level from middle school to college and also should speak to an any adult interested in culinary history.
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.
If you need to re-create a period with food, dont miss this volume.
The American History Cookbook is sure to be a family favorite as its dishes such as "Preble Cake," "Walnut Oat Burgers," "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!
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Citations
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2
books
cite this book:
- Politics & Pot Roast: An Unofficial, Unauthorized & Completely Unclassified Cookbook by Sarah Hood Salomon in Back Matter
- Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations by Nancie McDermott in Back Matter