Eating History: Thirty Turning Points in the Making of American Cuisine

Eating History: Thirty Turning Points in the Making of American Cuisine

Andrew F. Smith

Language: English

Pages: 0

ISBN: B00866J330

Format: PDF / Kindle (mobi) / ePub

Eating History: Thirty Turning Points in the Making of American Cuisine

Andrew F. Smith

Language: English

Pages: 0

ISBN: B00866J330

Format: PDF / Kindle (mobi) / ePub


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Cookery. New York: Brick Tower Press, 1994. Curtin, Kathleen, Sandra L. Oliver, and Plimoth Plantation. Giving Thanks: Thanksgiving Recipes and History, from Pilgrims to Pumpkin Pie. New York: Clarkson Potter, 2005. Davis, Kenneth C. America’s Hidden History: Untold Tales of the First Pilgrims, Fighting Women, and Forgotten Founders Who Shaped a Nation. New York: Smithsonian Books, 2008. Hodgson, Godfrey. A Great and Godly Adventure: The Pilgrims and the Myth of the First Thanksgiving . New

Mexicans, and Germans—and their cuisines into the United States. These groups—and the millions of immigrants who followed—enticed Americans away from their stolid British culinary roots, introducing a wealth of ingredients, flavors, and dishes from many different cultural, religious, and ethnic traditions that continue to influence the American culinary world today. Multiethnic Culinary History The Chinese, Mexicans, and Germans were not the first large groups of non-Anglos to end up in

plantation South based on pork, poultry, rice, and fruits and vegetables largely raised and prepared by slaves—as well as on imported goods from Europe and the other English colonies.5 The ethnically and religiously diverse Middle Colonies had a fairly long growing season and rich soil, so agriculture flourished there. Large farms grew wheat for export, and this region was known as the Bread Colonies. In the Western frontier—which, in Colonial times, began within a few hundred miles inland from

the Women’s Educational and Industrial Society, which offered free courses in sewing, bookkeeping, and the like to poor women in hopes of helping them find work. Believing that cookery instruction would prepare women for domestic employment, the society’s managers asked Juliet Corson to teach a cooking class. Her work at the society attracted the attention of her well-to-do acquaintances, who encouraged her to open her own cooking school. Corson did just that, in 1876. She also wrote several

revolutionized fast-food service far beyond the brothers’ wildest expectations. Kroc founded Hamburger University to train managers and company executives, and the graduates went forth and multiplied McDonald’s operations throughout the world.22 By 1963, McDonald’s was selling 1 million burgers a day, and this was only the beginning. The company began advertising nationally in 1966, the same year it was first listed on the New York Stock Exchange. By 1973, McDonald’s was so popular that Time

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