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The American Plate

A Culinary History in 100 Bites

ebook
1 of 1 copy available
1 of 1 copy available

"Like many miniencyclopedias, this one is studded with often intriguing facts."—Kirkus

New York Post Required Reading and an Entertainment Weekly Top 3 Must-Read!

From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today.

Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like "buck" for a dollar and "living high on the hog"? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of American food traditions in The American Plate.

Dr. Libby H. O'Connell takes readers on a mouth-watering journey through America's culinary evolution into the vibrant array of foods we savor today. In 100 tantalizing bites, ranging from blueberries and bagels to peanut butter, hard cider, and Cracker Jack, O'Connell reveals the astonishing ways that cultures and individuals have shaped our national diet and continue to influence how we cook and eat.

Peppered throughout with recipes, photos, and tidbits on dozens of foods, from the surprising origins of Hershey Bars to the strange delicacies our ancestors enjoyed, such as roast turtle and grilled beaver tail. Inspiring and intensely satisfying, The American Plate shows how we can use the tastes of our shared past to transform our future.

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    • Kirkus

      September 15, 2014
      History Channel and A&E Networks chief historian O'Connell uses food to chronicle the history of the United States. Each of the 10 chapters contains a variety of bites (or sips, in the case of bourbon, the mint julep, coffee and tea) focusing on a food or food trend, such as commercial canning, freezing, the invention of condensed milk and the 1950s phenomenon of TV dinners. The author's enthusiasm for her subject results in frequent exclamations: "Yes, takeout food is not the modern convenience you thought it was!" she writes after disclosing that pea soup was sold by street vendors in ancient Athens. "Would the Real Pepper Please Stand Up!" is the title of a sidebar about Christopher Columbus' search for black pepper. Along with history, O'Connell offers recipes for such delights as Colonial Syllabub (major ingredient: white wine or sherry), Brunswick Stew (squirrel can be substituted by rabbit; "If you are using squirrel," writes the author, "do not include the brains"), Old Eel Pie and Scrapple. Like many miniencyclopedias, this one is studded with often intriguing facts: Roast beaver tail ("News flash! Today, Americans no longer consider beavertail a desirable food!") was a delicacy in Colonial America due to its high fat content; for fur trappers, it could be "the ideal supper." In the 1500s, Londoners called a certain big bird "turkey" because they thought it first had been imported from that country. Eleanor Roosevelt, not a cook, nevertheless could make creditable scrambled eggs. When a Raytheon scientist demonstrated microwave power by popping corn, the "puffed kernels flew around his laboratory during his trial presentation." The author also shares her own food preferences: frozen tiny baby peas; an oyster dressing of chili sauce, horseradish and fresh lemon juice; creme caramel, which she served to a handsome visitor to her family's house-and whom she married. O'Connell is a perky companion for this buffet of historical snacks.

      COPYRIGHT(2014) Kirkus Reviews, ALL RIGHTS RESERVED.

    • Library Journal

      October 15, 2014

      O'Connell, chief historian for the History Channel and A&E Networks, has written a book rich in culinary history, sociology, and American culture. Tracing foods from the 1400s to the present day, she provides 100 mini history lessons using foods that were indigenous to the continent, introduced by arriving cultures, or enabled through advances in technology. Beginning with the Three Sisters--maize, squash, and beans--O'Connell explains the American diet though 100 bites, or "plates." Included are such gems as peppers, oysters, Abraham Lincoln's favorite cake, scrapple, mint juleps, shoo fly pie, and Cracker Jack. Along the way the author includes recipes for readers to try for themselves, some of which are difficult to source (beaver tail, anyone?). VERDICT This title is not only educational but amusing. Recommended for public libraries.--Jane Hebert, Glenside P.L. Dist., Glendale Heights, IL

      Copyright 2014 Library Journal, LLC Used with permission.

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