Food Cultures of the United States Recipes Customs and Issues

Blancmange is the original plain vanilla-flavored pudding but the most popular are chocolate and butterscotch. ... The company makes a variety of products that simplify classic dessert recipes that use gelatin in them.

Author: Bruce Kraig

Publisher: ABC-CLIO

ISBN: 9781440866593

Category: Cooking

Page: 229

View: 254


This comprehensive volume examines the history of American food culture and cuisine today, from staple ingredients to dietary concerns. Everyday, without realizing it, Americans plan their days around food—what to make for dinner, where to meet for brunch, what to bring to a party. As a nation of immigrants, the U.S. has food and foodways that few countries in the world have. This addition to the Global Kitchen series examines all aspects of food culture in the United States, from the early Colonial period and Native American influences on the new immigrants' food to the modern era. The volume opens with a Chronology that looks at United States history and significant food events. Coverage then dives deep into the history of food in the U.S., and is followed by a chapter on influential ingredients in American cooking. Chapters break down American cuisine into appetizers and side dishes, main dishes, and desserts, looking at typical meals and flavors that characterize it. Additional chapters examine food eaten during holidays and on special occasions, street food and snacks, and restauarants. A final chapter looks at issues and dietary concerns. Recipes round out each chapter. Provides a comprehensive view of dishes that Americans eat and drink at all times of day and night Examines how American food reflects the country's immigrant origins Addresses problems in food production, nutrition, and practices in light of major changes in environments and society A Chronology provides an at-a-glance look at food history in the United States Recipes accompany each chapter, perfect for student readers and general audiences to try out at home Sidebars help to illuminate the text, providing anecdotal "fun facts" about food in American culture

My Kid s Allergic to Everything Dessert Cookbook

More Than 100 Recipes for Sweets & Treats the Whole Family Will Enjoy Mary Harris, Wilma Selzer Nachsin, ... Quaker Oat Bran Favorite Recipes, Quaker Oats Company (Quaker Oats Company, $3.50) The Allergy Cookbook and Food Buying Guide, ...

Author: Mary Harris

Publisher: Chicago Review Press

ISBN: 9781613740774

Category: Cooking

Page: 207

View: 668


Created with the idea that a child's diet should be healthy and fun, this inviting and easy-to-use cookbook features more than 100 delicious allergy free dessert recipes the whole family will enjoy. From birthday cakes and cupcakes to chocolate-chip cookies and banana cream pie, these recipes substitute rye flour, carob, almond milk, and other ingredients for foods children may be allergic to. This second edition includes updated substitution charts enabling any cook to convert family-favorite recipes into allergen-free delights, and a buying guide shows where to find special ingredients. There is even a chapter covering breakfast ideas, including pancakes, smoothies, waffles, and granola bars. It addresses the allergy and environmental food concerns that parents and caregivers face today as more and more children are diagnosed with multiple food allergies. Helpful tips cover how to avoid allergic foods while traveling, great snacks to take along for the ride, and how to create an allergy-free home.

The Oxford Companion to American Food and Drink

In 1931 Favorite Recipes of the Movie Stars suggested a new direction for advertising cookbooklets—using movie stars ... Food Company offer some of the best illustrations, including some by Norman Rockwell, who was more famous for his ...

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 9780199885763

Category: Cooking

Page: 736

View: 510


Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

Investigating Family Food and Housing Themes in Social Studies

Food company sponsored recipe contests generated new recipes and the best were published in promotional cookbooks distributed for free or at very low cost. Promotional recipes are reprinted in community cookbooks, extending the ...

Author: Cynthia Williams Resor

Publisher: Rowman & Littlefield

ISBN: 9781475832037

Category: History

Page: 138

View: 270


This book asks students to critically examine their own culture by contrasting it with the lives of average people in the past. Each chapter has essential questions to focus student inquiry; historical overviews from the pre-industrial era to the Industrial Revolution, to the twentieth century; learning activities; and primary sources.

Trailer Food Diaries Cookbook Portland Edition Volume 2

His work with a corporate company moved them from Louisiana to North Carolina and most recently, in 2010, to Portland. “Our journey to ... I started cooking some of my favorite dishes for friends up there, and they all loved the food.

Author: Tiffany Harelik

Publisher: Arcadia Publishing

ISBN: 9781625845979

Category: Cooking

Page: 163

View: 919


“Profiles many of our most popular purveyors on wheels, and includes . . . recipes so cart-ivores can recreate their favorite dishes at home.” —Mid-County Memo Portlanders have always had a taste for fresh local foods served up with a lack of pretense. So it’s no surprise that food carts have emerged as a popular way to showcase a variety of flavors to hungry locals. While the business is a competitive one, the most unique and culturally diverse food trucks are able to thrive. From new spins on old classics—like the meatball sub and the spinach salad—to innovative creations like the Sriracha Mix-a-Lot and Peppered Peanut Popcorn Brittle, food carts have established a presence as culinary gems in a city brimming with creative dining options. Join Tiffany Harelik, author of the Trailer Food Diaries Cookbook series, as she returns to Portland to celebrate this growing food revolution.

History of Soybeans and Soyfoods in Japan and in Japanese Cookbooks and Restaurants outside Japan 701 CE to 2014

Details on how to use the bibliography, a complete subject and geographical index, an author/company index, and a bibliometric analysis of ... Two of the most popular Japanese food products have been soy sauce, ramen noodles, and tofu.

Author: William Shurtleff

Publisher: Soyinfo Center

ISBN: 9781928914655

Category: Soybean

Page: 3377

View: 569


The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.


I was fascinated with the potential they each held; my most favourite aisle was where the packed food, herbs and spices were located. I used to pester my father with my incessant questions. What is this? How can it be used?


Publisher: V&S Publishers

ISBN: 9789352151936

Category: Cooking

Page: 196

View: 508


If you have ingredients, have time and want to cook but are short on ideas for your next party... The Daily Gourmet Cookbook would be your best kitchen companion. With countless creative ideas, well illustrated pictures and interestingly descriptive recipes, this book gives you the confidence to think beyond your daily cooking, making every dish a gourmet dish. This book will help you to go way beyond the recipies given in it. So use the ingredient sections to learn about gourmet ingredients and recipe variations to create your own innovative set of recipes. So grab a whisk, put on your aprons and enter your kitchen with The Daily Gourmet Cookbook to set on a gastronomically satisfying culinary journey. Bon Appetit!In The Daily Gourmet Cookbook, Radhicka has shared wonderful weekend and party cooking ideas. As you read through the book you will find more than just recipes.This book can play a perfect host to your party by giving you great ideas to entertain your guests. Each recipe has been created to help you plan your innovative party menu. You will come across unconventional yet easy to make recipes, that will leave your guests wonderfully amazed.This book is an A-Z compilation of hand-picked gourmet ingredients. For each alphabet you will come across two ingredients with their detailed write-up followed by a recipe for each ingredient. The description of each ingredient will give you an insight on its origin, availability, growing conditions, culinary uses and cooking methods. Once you learn about the ingredient you will come across a recipe using that ingredient. Each recipe is scrumptiously illustrated with pictures for suggested serving options and ideas for presentation. The interactive more ideas section with each recipe gives you a plethora of options to play around with.So go ahead, take time out and enjoy cooking each recipe with love and passion.

Earls The Cookbook Anniversary Edition

Eat a Lot. Over 120 of Your Favourite Recipes Jim Sutherland. before the 1980s were out, our menu was home to dishes from more than a dozen countries in Asia and Latin America, not to mention Europe. In the past couple of years, ...

Author: Jim Sutherland

Publisher: Appetite by Random House

ISBN: 9780525612094

Category: Cooking

Page: 296

View: 428


Create all of your favourite Earls' dishes at home with this much-anticipated cookbook from the wildly popular restaurant chain. Read insider stories from the past 30 years, while cooking through more than 100 recipes for legacy dishes, staff favourites and current menu selections. The first cookbook from Earls is as authentic and approachable as the restaurants are themselves. This book captures the soul and character you feel in every one of the Earls' restaurants--passionate, authentic, accessible and playful, and full of Earls' unique charm. Fans of Earls will be thrilled to make their favourite meals at home, and get a peek inside this iconic restaurant chain. Earls invented premium casual dining in 1982 and has been redefining and revolutionizing it ever since with 67 locations (and counting) across Canada and the US. The book will include stories from the restaurant's rich history and feature its most popular recipes. Readers will recognize their favourites, from shared dishes, to sandwiches, soups and salads, noodle bowls and wok dishes, burgers, pizza, main courses, steaks, dessert and brunch. Look for recipes like Pear & Beet Salad, Artichoke Dip, California Shrimp Pizza, Calamari, Potato Skins, French Onion Soup, Nasi Goreng, Tandoori Chicken and Apple Crumble--all complete with mouthwatering photography. At last, the food from your favourite restaurant can be yours at home. Read, cook, relax and enjoy this collection of delicious, accessible and easy-to-follow recipes, for fun dishes inspired by food from around the world. The perfect gift for yourself, and the Earls fans in your life.

The New Soul Food Cookbook for People with Diabetes

In this updated edition of The New Soul Food Cookbook for People with Diabetes, the recipes you know and love are back ... Choose from these familiar favorites: Corn Bread Casserole Rogelle's Shrimp Creole Mango Mango Salad with Chicken ...

Author: Fabiola Gaines

Publisher: American Diabetes Association

ISBN: 9781580402507

Category: Cooking

Page: 212

View: 593


More than 150 low-fat recipes in the first African-American cookbook for people with diabetes. Features snacks, soups, salads, main dishes, side dishes, desserts, and more. Complete nutrition information with every recipe.

Food Cultures of Mexico Recipes Customs and Issues

restaurants were popular with the aristocracy and the frenchified intelligentsia of the late nineteenth century, ... But as the country became more industrialized and trade with other nations intensified, the way business was conducted ...

Author: R. Hernandez-Rodriguez

Publisher: ABC-CLIO

ISBN: 9781440869242

Category: Cooking

Page: 228

View: 698


Mexican food has become one of the most popular cuisines in the United States, with noted dishes ranging from tacos and enchiladas to tamales and guacamole. What are the origins of Mexican food culture as we know it today? Written with an educated—not specialized—audience in mind, the book includes descriptions of traditional and high cuisine, regional and national foods, everyday dishes and those prepared and served on holidays and special occasions. It also discusses ancestral eating habits and the way the food has been transformed under the pressures of globalization. Specific chapters examine food history, important ingredients, typical appetizers, main meals, desserts, street foods and snacks, dining out, and food issues and dietary concerns. Recipes accompany every chapter. Rounding out the work are a chronology of food history, a glossary, sidebars, and a bibliography. This volume is ideal for any students learning about Mexican food and culture, as well as general readers who would like to learn more about international cuisines.