Coverart for item
The Resource 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, edited and illustrated by Mark Kurlansky

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, edited and illustrated by Mark Kurlansky

Label
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
Title
The food of a younger land
Title remainder
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
Statement of responsibility
edited and illustrated by Mark Kurlansky
Contributor
Subject
Language
eng
Summary
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
Cataloging source
DLC
Illustrations
illustrations
Index
index present
LC call number
TX715
LC item number
.F685 2009
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Kurlansky, Mark
  • United States
http://library.link/vocab/subjectName
  • Cooking, American
  • Food habits
  • Cooking, American
Label
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, edited and illustrated by Mark Kurlansky
Instantiates
Publication
Bibliography note
Includes bibliographical references (p. 386-387) and index
Contents
  • New York literary tea
  • Florida hush puppies
  • Kentucky spoon bread
  • Mississippi molasses pie
  • Divinity chocolates of Kentucky
  • Alabama cane grindings and candy pullings
  • Couric
  • Alabama eggnog
  • Jack Kytle
  • Kentucky eggnog
  • Old fashioned cocktail
  • Jerry Felsheim
  • 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 automat
  • 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
  • THE NORTHEAST EATS. Eating in Vermont
  • Vermont sugaring-off
  • 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
  • Hackett & Henry Manchester
  • Roaldus Richmond
  • Long Island clam chowder
  • Maine chowders
  • Mabel G. Hall
  • Oyster stew supreme at Grand Central, New York
  • MacDougall
  • Rhode Island Johnny cakes
  • Henry Manchester & William Baker
  • Beans
  • James Francis Davis
  • Maine baked beans
  • Vermont foods
  • Hall
  • Kenneth Roberts' Maine-style hot buttered rum
  • 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
  • Cora A. Moore
  • Mississippi African-American recipes
  • Diddy-way-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
  • Rhode Island may breakfasts
  • 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
  • Walter Hackett
  • 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
  • Dishes New York City's hotels gave America
  • 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
  • Allan Ross MacDougall
  • 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
  • Wisconsin sour-dough pancakes
  • Bibliography offering further sources for menus, receipts, and eating habits of Southern California
  • 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
  • THE MIDDLE WEST EATS. Nebraskans eat the wieners
  • Kansas beef tour
  • William Lindsay White
  • Comments to Parker T. Van de Mark, November 4, 1941
  • Nebraska cooks its rabbits
  • Moss
  • Minnesota Booya picknic
  • Indiana persimmon pudding
  • A short history of the American diet
  • Nelson Algren
  • THE FAR WEST EATS. Oregon Salmon barbecue
  • Hans Christensen
  • Joseph McLaughlin
  • Puget Sound Indian Salmon feasts
  • Washington's Geoduck clams
  • A Washington community smelt fry
  • Carroll Kennedy
  • Montanta fried beaver tail
  • Edward B. Reynolds
  • Oregon wild duck
  • Joseph McLaughlin
  • Utah salmi of wild duck
  • Urban Kansas eats and drinks
  • William H. Meal
  • Washington wildcat parties
  • Kennedy
  • Foraging in Montana
  • Reynolds
  • Montana dulce
  • Reynolds
  • Washington applets and cotlets
  • Colorado superstitions
  • Washington state hot school lunches
  • Sioux and Chippewa food
  • The Basques of the Boise Valley
  • Raymond Thompson
  • Western roving tables
  • Reynolds
  • Oregon pioneer memories
  • Sara Wrenn
  • Two recipes from the Bohemia district of Oregon
  • McLaughlin
  • An Oregon protest against mashed potatoes
  • Claire Warner Churchill
  • Frances Densmore
  • The potatoes of Kow Kanyon, Oregon
  • McLaughlin
  • Depression cake
  • M. Kennedy & 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
  • Nebraska buffalo barbecue
  • 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
  • Nebraska Pop Corn Days
  • 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
  • M. C. Nelson
  • 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
Control code
328071934
Dimensions
24 cm
Extent
xviii, 397 p.
Isbn
9781594488658
Lccn
2009008100
Other physical details
ill.
System control number
(OCoLC)328071934
Label
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, edited and illustrated by Mark Kurlansky
Publication
Bibliography note
Includes bibliographical references (p. 386-387) and index
Contents
  • New York literary tea
  • Florida hush puppies
  • Kentucky spoon bread
  • Mississippi molasses pie
  • Divinity chocolates of Kentucky
  • Alabama cane grindings and candy pullings
  • Couric
  • Alabama eggnog
  • Jack Kytle
  • Kentucky eggnog
  • Old fashioned cocktail
  • Jerry Felsheim
  • 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 automat
  • 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
  • THE NORTHEAST EATS. Eating in Vermont
  • Vermont sugaring-off
  • 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
  • Hackett & Henry Manchester
  • Roaldus Richmond
  • Long Island clam chowder
  • Maine chowders
  • Mabel G. Hall
  • Oyster stew supreme at Grand Central, New York
  • MacDougall
  • Rhode Island Johnny cakes
  • Henry Manchester & William Baker
  • Beans
  • James Francis Davis
  • Maine baked beans
  • Vermont foods
  • Hall
  • Kenneth Roberts' Maine-style hot buttered rum
  • 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
  • Cora A. Moore
  • Mississippi African-American recipes
  • Diddy-way-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
  • Rhode Island may breakfasts
  • 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
  • Walter Hackett
  • 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
  • Dishes New York City's hotels gave America
  • 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
  • Allan Ross MacDougall
  • 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
  • Wisconsin sour-dough pancakes
  • Bibliography offering further sources for menus, receipts, and eating habits of Southern California
  • 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
  • THE MIDDLE WEST EATS. Nebraskans eat the wieners
  • Kansas beef tour
  • William Lindsay White
  • Comments to Parker T. Van de Mark, November 4, 1941
  • Nebraska cooks its rabbits
  • Moss
  • Minnesota Booya picknic
  • Indiana persimmon pudding
  • A short history of the American diet
  • Nelson Algren
  • THE FAR WEST EATS. Oregon Salmon barbecue
  • Hans Christensen
  • Joseph McLaughlin
  • Puget Sound Indian Salmon feasts
  • Washington's Geoduck clams
  • A Washington community smelt fry
  • Carroll Kennedy
  • Montanta fried beaver tail
  • Edward B. Reynolds
  • Oregon wild duck
  • Joseph McLaughlin
  • Utah salmi of wild duck
  • Urban Kansas eats and drinks
  • William H. Meal
  • Washington wildcat parties
  • Kennedy
  • Foraging in Montana
  • Reynolds
  • Montana dulce
  • Reynolds
  • Washington applets and cotlets
  • Colorado superstitions
  • Washington state hot school lunches
  • Sioux and Chippewa food
  • The Basques of the Boise Valley
  • Raymond Thompson
  • Western roving tables
  • Reynolds
  • Oregon pioneer memories
  • Sara Wrenn
  • Two recipes from the Bohemia district of Oregon
  • McLaughlin
  • An Oregon protest against mashed potatoes
  • Claire Warner Churchill
  • Frances Densmore
  • The potatoes of Kow Kanyon, Oregon
  • McLaughlin
  • Depression cake
  • M. Kennedy & 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
  • Nebraska buffalo barbecue
  • 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
  • Nebraska Pop Corn Days
  • 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
  • M. C. Nelson
  • 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
Control code
328071934
Dimensions
24 cm
Extent
xviii, 397 p.
Isbn
9781594488658
Lccn
2009008100
Other physical details
ill.
System control number
(OCoLC)328071934

Library Locations

    • Copley LibraryBorrow it
      5998 Alcalá Park, San Diego, CA, 92110-2492, US
      32.771354 -117.193327
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