The food of a younger land [book club kit] : 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

EDITORIAL REVIEW: \*\*A remarkable portrait of American food before World War II, presented by the \*New York Times\*-bestselling author of \*Cod\* and \*Salt\*.\*\* Award-winning \*New York Times\*-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. \*The Food of a Younger Land\* unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food. 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

A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt.

Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it.

In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed.

The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots.

From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

Recommended by Chef José Andrés on The Drew Barrymore Show! A remarkable portrait of American food before World War II, presented by the New York Times -bestselling author of Cod and Salt . Award-winning New York Times -bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food. Recommended by Chef Jos Andrs#160;on The Drew Barrymore Show! A remarkable portrait of American food before World War II, presented by the New York Times -bestselling author of Cod and Salt . Award-winning New York Times -bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food Award-winning New York Times–bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America, before the national highway system brought the country closer together, before chain restaurants imposed uniformity and low quality, and before the Frigidaire meant frozen food in mass quantities. Back then, the nation's food was seasonal, regional, traditional, and it helped form and reflect the distinct character, attitudes, and customs of those who ate it.In the 1930s, with the country gripped in the Great Depression and millions of Americans struggling to get by, President Roosevelt created the Federal Writers' Project under the New Deal as a make-work initiative for authors. Zora Neale Hurston, Eudora Welty, and Nelson Algren were among the writers dispatched across the country to chronicle the eating habits, traditions, and struggles of local people at a moment in time right before they began to disappear... 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. 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. Abstract: 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