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The American History Cookbook
Mark H. Zanger
ISBN: 1-57356-376-5
ISBN-13: 978-1-57356-376-5
488 pages
Greenwood Press
Publication: 4/30/2003
List Price: $38.95 (UK Sterling Price: £26.95)
Availability: In Stock
Media Type: Paperback
Trim Size: 7 x 10
Subjects:
Series Title: Cookbooks for Students
Awards:
  • New York Public Library Best of Reference 2004
Description: 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. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes. The recipes are drawn from a wide variety of historical cookbooks and other historical sources.

The topics cover broad periods (e.g., Settlers and Indians, Early American Spring Meals, Health Food in Victorian America); particular events (e.g., Civil War South, The Great Depression); and particular trends or movements (e.g., Railroad Food, School Lunch, The Labor Movement). Also presented are engaging special topics such as Patriotic Cakes, Abolitionist Recipes, Communal Experiments, and Modern Health Food. The book is indexed by year of publication of recipes, states, and broad subjects.
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
About the Author: MARK H. ZANGER is a veteran Boston journalist 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).
LCC Class: 641
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