The Food of a Younger Land: The Middle West Eats - download pdf or read online

By Mark Kurlansky

ISBN-10: 1101100982

ISBN-13: 9781101100981

The nutrition of a more youthful Land: the center West Eats: Ohio, Indiana, Michigan, Minnesota, Wisconsin, Iowa, Nebraska, Kansas, Missouri, South Dakota, North Dakota

A impressive portrait of yank foodstuff sooner than global conflict II, provided by means of the hot York Times-bestselling writer of Cod and Salt.

Award-winning big apple Times-bestselling writer Mark Kurlansky takes us again to the foodstuff and consuming behavior of a more youthful the United States: ahead of the nationwide road procedure introduced the rustic nearer jointly; prior to chain eating places imposed uniformity and coffee caliber; and sooner than the Frigidaire intended frozen nutrition in mass amounts, the nation's nutrition was once seasonal, local, and conventional. It helped shape the particular personality, attitudes, and customs of these who ate it.

In the Nineteen Thirties, with the rustic gripped via the nice melancholy and hundreds of thousands of american citizens suffering to get by means of, FDR created the Federal Writers' venture below the hot Deal as a make-work software for artists and authors. a few writers, together with Zora Neale Hurston, Eudora Welty, and Nelson Algren, have been dispatched all throughout the US to chronicle the consuming conduct, traditions, and struggles of local community. The venture, referred to as "America Eats," was once deserted within the early Forties a result of international struggle and not completed.

The nutrition of a more youthful Land finds this forgotten literary and historic treasure and brings it to exuberant lifestyles. Mark Kurlansky's excellent ebook captures those extraordinary tales, and mixed with genuine recipes, anecdotes, pictures, and his personal musings and research, inspires a bygone period while american citizens had by no means heard of quick nutrition and the grocery superstore used to be a specific thing of the longer term. Kurlansky serves as a consultant to this hearty and poignant examine the country's roots.

From big apple automats to Georgia Coca-Cola events, from Arkansas possum-eating golf equipment to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers discovered americans of their nearby niches and consuming an incredible variety of nutrition. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and groups of yank nutrients.

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Extra resources for The Food of a Younger Land: The Middle West Eats

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A man then stamped heavily on the upper piece of bark until the meat was crushed. ” If a deer was killed during the winter, they dried the meat enough so that it would keep until spring. Then they put it in the sun to finish drying. After the Chippewa had driven the Sioux out of northern Minnesota, T H E M I DDL E W E S T E ATS 35 they had plenty of wild rice. Here, as in Wisconsin, were quantities of strawberries, blueberries, cranberries, wild plums and cherries, as well as other fruits. ” In the spring they made maple sugar and syrup, and in early summer they planted corn, pumpkins and squash.

The women planted it quite deep, and when the little plants had two or three leaves the women loosened the earth around the roots with their fingers. When the plants were taller the women made the earth into a little hill around each plant, using hoes for the work. White people gave the Indians several sorts of seed corn, but they usually planted a small kind of corn that ripened quickly. The women gathered the ripe ears of corn in their blankets and spread them on platforms or scaffolds. The women and children had to stand on the platforms to drive away the birds that came to get the corn.

A more polished version would still be an interesting book today, a record of how Ameri­ cans ate and what their social gatherings were like in the early 1940s. Like the guidebooks, it would have been well written and well laid out. And it would not have had frustrating holes and omissions. But we would have had little information on the original authors. There are among these boxes a few acknowledged masters, such as Algren and Eudora Welty, some forgotten literary stars of the 1930s, and authors of mysteries, thrillers, Westerns, children’s books, and food books, as well as a few notable local historians, several noted anthropologists, a few important regional writers, playwrights, an actress, a politi­ cal speechwriter, a biographer, newspaper journalists, a sportswriter, university professors and deans, and a few poets.

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The Food of a Younger Land: The Middle West Eats by Mark Kurlansky

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