MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 04017cam a22005778i 4500
001 745980023
003 OCoLC
005 20151005121621.0
008 131107s2013 scuab b 001 0 eng
010 $a2013043200
020 $a9781609492908
020 $a1609492900
035 $a745980023
035 $a(OCoLC)745980023
037 $bHistory Pr, 645 Meeting st Ste 200, Charleston, SC, USA, 29403, (843)5775971-111$nSAN 256-2715
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050 00 $aF497.M4$bC76 2013
082 00 $a641.59771/1$223
092 $a641.5977$bC8824c
100 1 $aCrook, Nathan.
245 12 $aA culinary history of the Great Black Swamp :$bbuckeye candy, bratwurst and apple butter /$cNathan Crook.
264 1 $aCharleston, SC :$bAmerican Palate, a division of The History Press,$c2013.
300 $a158 pages :$billustrations (some color), maps ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
505 0 $aA land in flux. -- Shaping the landscape : geography of the Great Black Swamp -- Living off the land : Native Americans -- Exploring the land : French and British traders -- Shifting control of the land: the americans take over -- Naming the land: the Great Black Swamp -- The settlers. -- Settling the land : food traditions of the early European pioneers and settlers -- Altering the landscape : an era of canal networks and drainage systems -- Making the land their own : German Americans -- Diversifying the urban centers : Polish American food traditions -- Hungarian American food traditions -- Lebanese American food traditions -- Mexican American food traditions -- Contemporary food traditions. -- Old and new traditions : who eats this food? -- Contemporary food production: a mix of old and new methods -- Contemporary foraging : less about subsistence and more about recreation and sport -- Eating for community -- Celebrating local foods.
520 $aThe cultural and physical landscape of the Great Black Swamp is a monument to the hardship and perseverance of the people who drained and settled the region. They transformed densely forested wetlands into one of the most productive agricultural areas in the nation. commercial crops of corn, soy, tomatoes and wheat are dominant in the fertile loam of southeastern Michigan, northeast Indiana and northwest Ohio. However, each immigrant group calling this place home brought its own culinary traditions - from pickled eggs to peanut butter pie. With a foreword by Lucy Long of the Center for Food and Culture, author Nathan Crook explores the landscape, history, culture and representative cuisines that make eating here a unique and memorable experience.--COVER.
650 0 $aPioneers$zMaumee River Valley (Ind. and Ohio)$xHistory.
650 0 $aCooking$zMaumee River Valley (Ind. and Ohio)$xHistory.
650 0 $aFood habits$zMaumee River Valley (Ind. and Ohio)$xHistory.
650 0 $aCooking, American$zMaumee River Valley (Ind. and Ohio)$xHistory.
650 0 $aPioneers$zMichigan$xHistory.
650 0 $aCooking$zMichigan$xHistory.
650 0 $aFood habits$zMichigan$xHistory.
650 0 $aCooking, American$zMichigan$xHistory.
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