Today, those numbers are strikingly different: we consumer nearly twenty-five times as much chicken as our great-grandparents did.Collectively, Americans devour 73.1 million pounds of chicken in a day, close to 8.6 billion birds per year. How did chicken rise from near-invisibility to being in seemingly "every pot," as per Herbert Hoover's famous promise?Emelyn Rude explores this fascinating phenomenon in Tastes Like Chicken. With meticulous research, Rude details the ascendancy of chicken from its humble origins to its centrality on grocery store shelves and in restaurants and kitchens. Along the way, she reveals startling key points in its history, such as the moment it was first stuffed and roasted by the Romans, how the ancients’ obsession with cockfighting helped the animal reach Western Europe, and how slavery contributed to the ubiquity of fried chicken today.In the spirit of Mark Kurlansky’s Cod and Bee Wilson's Consider the Fork, Tastes Like Chicken is a fascinating, clever, and surprising discourse on one of America’s favorite foods.

    Not bad for a gal who never actually existed. "Born" in 1921 in Minneapolis, Minnesota, to proud corporate parents, Betty Crocker has grown, over eight decades, into one of the most successful branding campaigns the world has ever known. Now, at long last, she has her own biography. Finding Betty Crocker draws on six years of research plus an unprecedented look into the General Mills archives to reveal how a fictitious spokesperson was enthusiastically welcomed into kitchens and shopping carts across the nation. The Washburn Crosby Company (one of the forerunners to General Mills) chose the cheery all-American "Betty" as a first name and paired it with Crocker, after William Crocker, a well-loved company director. Betty was to be the newest member of the Home Service Department, where she would be a "friend" to consumers in search of advice on baking -- and, in an unexpected twist, their personal lives. Soon Betty Crocker had her own national radio show, which, during the Great Depression and World War II, broadcast money-saving recipes, rationing tips, and messages of hope. Over 700,000 women joined Betty's wartime Home Legion program, while more than one million women -- and men -- registered for the Betty Crocker Cooking School of the Air during its twenty-seven-year run. At the height of Betty Crocker's popularity in the 1940s, she received as many as four to five thousand letters daily, care of General Mills. When her first full-scale cookbook, Betty Crocker's Picture Cook Book, or "Big Red," as it is affectionately known, was released in 1950, first-year sales rivaled those of the Bible. Today, over two hundred products bear her name, along with thousands of recipe booklets and cookbooks, an interactive website, and a newspaper column. What is it about Betty? In answering the question of why everyone was buying what she was selling, author Susan Marks offers an entertaining, charming, and utterly unique look -- through words and images -- at an American icon situated between profound symbolism and classic kitchen kitsch.

    The result is not just a compendium of fabulous recipes and delicious bites of writing. It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun. In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts. (For more information, visit the James Beard Foundation at www.jamesbeard.org.) Praise for James Beard:"In matters of the palate James Beard is absolutely to be trusted...He is always on target."-Chicago Tribune"James Beard has done more than anybody else to popularize good food in America."-New York Times"Beard was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table."-Craig Claiborne"Too much of James Beard can never be enough for me."-Gael Greene

    Timothy Egan's critically acclaimed account rescues this iconic chapter of American history from the shadows in a tour de force of historical reportage. Following a dozen families and their communities through the rise and fall of the region, Egan tells of their desperate attempts to carry on through blinding black dust blizzards, crop failure, and the death of loved ones. Brilliantly capturing the terrifying drama of catastrophe, Egan does equal justice to the human characters who become his heroes, "the stoic, long suffering men and women whose lives he opens up with urgency and respect" (New York Times).In an era that promises ever-greater natural disasters, The Worst Hard Time is "arguably the best nonfiction book yet" (Austin Statesman Journal) on the greatest environmental disaster ever to be visited upon our land and a powerful cautionary tale about the dangers of trifling with nature.

    Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.” In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category

    Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English?“As a species, we’re hardwired to obsess over food,” Matt Siegel explains as he sets out “to uncover the hidden side of everything we put in our mouths.” Siegel also probes subjects ranging from the myths—and realities—of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.

    A gripping hour-by-hour account told through the eyes of the hunted and the hunters, this is history as you've never read it before.The murder of Abraham Lincoln set off the greatest manhunt in American history -- the pursuit and capture of John Wilkes Booth. From April 14 to April 26, 1865, the assassin led Union cavalry and detectives on a wild twelve-day chase through the streets of Washington, D.C., across the swamps of Maryland, and into the forests of Virginia, while the nation, still reeling from the just-ended Civil War, watched in horror and sadness. At the very center of this story is John Wilkes Booth, America's notorious villain. A Confederate sympathizer and a member of a celebrated acting family, Booth threw away his fame and wealth for a chance to avenge the South's defeat. For almost two weeks, he confounded the manhunters, slipping away from their every move and denying them the justice they sought. Based on rare archival materials, obscure trial transcripts, and Lincoln's own blood relics, Manhunt is a fully documented work and a fascinating tale of murder, intrigue, and betrayal. A gripping hour-by-hour account told through the eyes of the hunted and the hunters, this is history as you've never read it before.

    Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coeprovides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asianingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York Bohemians discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-Americanrestaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing orShanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

    Seward, Salmon P. Chase, Edward Bates, and Abraham Lincoln waited in their hometowns for the results from the Republican National Convention in Chicago. When Lincoln emerged as the victor, his rivals were dismayed and angry.Throughout the turbulent 1850s, each had energetically sought the presidency as the conflict over slavery was leading inexorably to secession and civil war. That Lincoln succeeded, Goodwin demonstrates, was the result of a character that had been forged by experiences that raised him above his more privileged and accomplished rivals. He won because he possessed an extraordinary ability to put himself in the place of other men, to experience what they were feeling, to understand their motives and desires.It was this capacity that enabled Lincoln as president to bring his disgruntled opponents together, create the most unusual cabinet in history, and marshal their talents to the task of preserving the Union and winning the war.We view the long, horrifying struggle from the vantage of the White House as Lincoln copes with incompetent generals, hostile congressmen, and his raucous cabinet. He overcomes these obstacles by winning the respect of his former competitors, and in the case of Seward, finds a loyal and crucial friend to see him through.This brilliant multiple biography is centered on Lincoln's mastery of men and how it shaped the most significant presidency in the nation's history.

    Croix. He went to America to pursue his education. Along the way he became one of the American Revolution’s most dashing—and unlikely—heroes. Adored by Washington, hated by Jefferson, Hamilton was a lightning rod: the most controversial leader of the American Revolution.She was the well-to-do daughter of one of New York’s most exalted families—feisty, adventurous, and loyal to a fault. When she met Alexander, she fell head over heels. She pursued him despite his illegitimacy, and loved him despite his infidelity. In 1816 (two centuries ago), she shamed Congress into supporting his seven orphaned children. Elizabeth Schuyler Hamilton started New York’s first orphanage. The only “founding mother” to truly embrace public service, she raised 160 children in addition to her own.With its flawless writing, brilliantly drawn characters, and epic scope, The Hamilton Affair will take its place among the greatest novels of American history.

    TR seized on the campaign theme “Let the People Rule”—a cry echoed in today’s elections—and through the course of his run helped create thirteen new primaries. Though he won most of the primaries, party bosses proved too powerful, and Roosevelt walked out of the convention to create his own Bull Moose Party—only to make the shocking political calculation to ban black delegates from his new coalition. In Let the People Rule, Geoffrey Cowan takes readers inside the dramatic campaign that changed American politics forever.

    Reporting from California fields, a Walmart produce aisle outside of Detroit, and the kitchen of a New York City Applebee's, McMillan examines the reality of our country's food industry in this "clear and essential" (The Boston Globe) work of reportage. Chronicling her own experience and that of the Mexican garlic crews, Midwestern produce managers, and Caribbean line cooks with whom she works, McMillan goes beyond the food on her plate to explore the national priorities that put it there. Fearlessly reported and beautifully written, The American Way of Eating goes beyond statistics and culture wars to deliver a book that is fiercely honest, strikingly intelligent, and compulsively readable. In making the simple case that - city or country, rich or poor - everyone wants good food, McMillan guarantees that talking about dinner will never be the same again.

    In Jefferson's Daughters, Catherine Kerrison, a scholar of early American and women's history, recounts the remarkable journey of these three women - and how their struggle to define themselves reflects both the possibilities and the limitations that resulted from the American Revolution. Although the three women shared a father, the similarities end there. Martha and Maria received a fine convent school education while they lived with their father during his diplomatic posting in Paris - a hothouse of intellectual ferment whose celebrated salonnières are vividly brought to life in Kerrison's narrative. Once they returned home, however, the sisters found their options limited by the laws and customs of early America. Harriet Hemings followed a different path. She escaped slavery - apparently with the assistance of Jefferson himself. Leaving Monticello behind, she boarded a coach and set off for a decidedly uncertain future. For this groundbreaking triple biography, Kerrison has uncovered never-before-published documents written by the Jefferson sisters when they were in their teens, as well as letters written by members of the Jefferson and Hemings families. She has interviewed Hemings family descendants (and, with their cooperation, initiating DNA testing) and searched for possible descendants of Harriet Hemings.The eventful lives of Thomas Jefferson's daughters provide a unique vantage point from which to examine the complicated patrimony of the American Revolution itself. The richly interwoven story of these three strong women and their fight to shape their own destinies sheds new light on the ongoing movement toward human rights in America - and on the personal and political legacy of one of our most controversial Founding Fathers.

    Her treatment of the family... [is] written with understanding and sensitivity... But it is her strength as a feminist historian that makes her treatment of Abigail the most gripping... masterful and captivating.” — Washington Times“A landmark... Well-organized and expertly composed, the book is an impressive addition to the nation’s written history.” — Oklahoma City OklahomanReaders who enjoyed Doris Kearns Goodwin’s No Ordinary Time, Cokie Roberts’s Founding Mothers, and David McCullough’s John Adams will love “this eminently readable… charming and sensitive, yet candid and unflinching joint biography” (Daniel Walker Howe, Pulitzer Prize-winning author of What Hath God Wrought: The Transformation of America, 1815-1848) of America’s original “power couple”: Abigail and John Adams.

    Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.From the Trade Paperback edition.