An edition of The Food of a Younger Land
(2009)
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
by Mark Kurlansky
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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.
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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
2009, Riverhead Books
Hardcover
in English
1594488657 9781594488658
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Book Details
Table of Contents
Introduction
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, Henry Manchester
Long Island clam chowder
Maine chowders / Mabel G. Hall
Oyster stew supreme at Grand Central, New York / Allan Ross MacDougall
Rhode Island Johnny cakes / Henry Manchester, William Baker
Beans / James Francis Davis
Maine 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 "tete de veau" / H. Michinard
Kentucky wilted lettuce
North Carolina oyster roasts
Eufaula, Alabama, oyster roast / Gertha Couric
Georgia oyster roast / Louise Jones Dubose
South Carolina Pee Dee fish stew / Louise Jones Dubose
Fish fry on Levee, Mississippi
Mississippi mullet salad
The baked fish of Alabama's coast / Francois Ledgere Diard
Conch eats conch and grunts, Florida / Stetson Kennedy
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 wieners / 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 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
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 & Edward B. Reynolds
Oregon blue ruin / Andrew Sherbert
The Southwest eats.
Iowa picnic in Los Angeles / John Moste
Food a la concentrate in Los Angeles / Don Dolan
A Los Angeles sandwich called a taco / 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 / John M. Okison
Oklahoma kush
Oklahoma City's famous Suzi-Q potatoes / Lillie Duncan
An informal bibliography.
Vermont cookbooks
Cook books by Texans
Partial cook books edited and/or published in Oregon
Delaware recipes bibliography
Colorado cook books
Arkansas books
Mississippi cook books
Georgia cookbooks
Bibliography offering further sources for menus, receipts, and eating habits of Southern California
Suggested reading
Edition Notes
Includes bibliographical references and index.
Classifications
The Physical Object
ID Numbers
Source records
Library of Congress MARC recordLibrary of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Library of Congress MARC record
Internet Archive item record
marc_openlibraries_phillipsacademy MARC record
marc_openlibraries_sanfranciscopubliclibrary MARC record
Library of Congress MARC record
amazon.com record
Promise Item
Better World Books record
marc_columbia MARC record
harvard_bibliographic_metadata record
Work Description
This book is 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. An anthology with introduction and annotations of the unpublished manuscripts from the last WPA writers project, an exploration of food and eating in America in 1940. This broad assortment of raw, unpublished, 1940 manuscripts, including works by Nelson Algren, Eudora Welty and Zora Neale Hurston reveal a very different America with a different cuisine and a different society. Illustrated with linocuts by the author. - Publisher.
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| December 17, 2022 | Edited by ImportBot | import existing book |
| February 20, 2020 | Edited by VioletFrost | Edited without comment. |
| January 11, 2019 | Edited by MARC Bot | import existing book |
| February 18, 2015 | Edited by Bryan Tyson | Added new cover |
| February 18, 2015 | Created by Bryan Tyson | Edited without comment. |