Here is the first book to recount how American women have gathered, cooked, and prepared food for lovers, strangers, and family throughout the ages. We find native women who pried nourishment from the wilderness, mothers who sold biscuits to buy their children's freedom, immigrant wives who cooked old foods in new homes to provide comfort. From church bake sales to microwaving moms, this book is a celebration of women's lives, homes, and communities. Over fifty recipes, from Federal Pancakes to Sweet Potato Pie, are beautifully presented along with over one hundred images from artists, photographers, and rare sources. A Thousand Years Over a Hot Stove is the shared history of all American women and the perfect gift for anyone who ever put food on the table. 140 illustrations. "The profound relationship between women and food is a story admirably told by Laura Schenone in a book filled with historic insights, moving anecdotes and lively illustrations. While paying tribute to the generations of American women who have felt joy in feeding families, Schenone avoids sentimentality by recognizing that many of the kitchen chores expected of women have been tedious and repetitious. The result is a balanced and clear-eyed view of a women's history that until recently has been misunderstood and overlooked." -Barbara Haber, author of From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals "A passionate, groundbreaking book that will not only make you appreciate the culinary journey of the apronned ones who stood the heat of thecookstove for centuries, but also understand why they sometimes had an attitude! It might inspire you to put on an apron and cook some of the mouth watering, time-kissed recipes in this remarkable book." -Dr. Vertamae Grovenor, NPR cultural correspondent and author of Vibration Cooking "Cooking is a fascinating and very real lens through which to study the history of women in our culture. In this beautifully written work, Laura Schenone takes on the dual roles of historian and story teller, reminding us of how women have expressed and experienced and created so much through and with food. And she inspires us to hold onto and extend the heritage, even in the face of our modern, hectic lives." -Mollie Katzen, author of The Moosewood Cookbook "Lively, well-researched and thoroughly engrossing." -Newsday "This fascinating culinary history documents the intimate, ever-changing ties between American women and food." -Utne "[Schenone's] delicious book is truly food for thought." -Chicago Tribune "An amazing and wonderful book." -Providence Journal "Fascinating social history with a heaping helping of home cooking." -Booklist "A millennium's-worth of history, social commentary, anecdotes and recipes in one literary stewpot." -January

    A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

    150 photos.

    Illustrations.

    The glamorous, tragic, and shocking story of the beautiful people's most glittering doyennes. 16-page photo insert.

    Albert Woolson, 109 years old, slipped in and out of a coma at a Duluth, Minnesota, hospital, his memories as a Yankee drummer boy slowly dimming. Walter Williams, at 117 blind and deaf and bedridden in his daughter's home in Houston, Texas, no longer could tell of his time as a Confederate forage master. The last of the Blue and the Gray were drifting away; an era was ending. Unknown to the public, centennial officials, and the White House too, one of these men was indeed a veteran of that horrible conflict and one according to the best evidence nothing but a fraud. One was a soldier. The other had been living a great, big lie.

    Before 1929, America’s relationship with food was defined by abundance. But the collapse the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed longstanding biases toward government sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s longstanding ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, this tension between local traditions and culinary science have defined our national cuisine—a battle that continues today.A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.

    Heinlein was sixty-six, at the height of his literary career; J. Neil Schulman was twenty and hadn't yet started his first novel. Because he was looking for a way to meet his idol, Schulman wangled an assignment from the New York Daily News--at the time the largest circulation newspaper in the U.S.--to interview Heinlein for its Sunday Book Supplement. The resulting taped interview lasted three-and-a-half hours. This turned out to be the longest interview Heinlein ever granted, and the only one in which he talked freely and extensively about his personal philosophy and ideology. "The Robert Heinlein Interview" contains Heinlein you won't find anywhere else--even in Heinlein's own "Expanded Universe." If you wnat to know what Heinlein had to say about UFO's, life after death, epistemology, or libertarianism, this interview is the only source available. Also included in this collection are articles, reviews, and letters that J. Neil Schulman wrote about Heinlein, including the original article written for The Daily News, about which the Heinleins wrote Schulman that it was, "The best article--in style, content, and accuracy--of the many, many written about him over the years." This book is must-reading for any serious student of Heinlein, or any reader seeking to know him better.

    But the contemporary struggle between globalization and national sovereignty to determine the meaning of Mexican food is far from new. In fact, Mexican food was the product of globalization from the very beginning -- the Spanish conquest -- when European and Native American influences blended to forge the mestizo or mixed culture of Mexico. The historic struggle between globalization and the nation continued in the nineteenth century, as Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods, by contrast, were considered strictly d class . Yet another version of Mexican food was created in the U.S. Southwest by Mexican American cooks, including the "Chili Queens" of San Antonio and tamale vendors of Los Angeles. When Mexican American dishes were appropriated by the fast food industry and carried around the world, Mexican elites rediscovered the indigenous roots of their national cuisine among the ancient Aztecs and the Maya. Even this Nueva Cocina Mexicana was a transnational phenomenon, called "New Southwestern" by chefs in the United States. Rivalries within this present-day gourmet movement recalled the nineteenth-century struggles between Creole, Native, and French foods. Planet Taco also seeks to recover the history of people who have been ignored in the struggles to define authentic Mexican, especially those who are marginal to both nations: Indians and Mexican Americans.

    These intelligent, searching essays are a passionate meditation on food, character, and place.

    From the leaded wine of ancient Rome to the food piracy of the twenty-first century, we see the extraordinary ways food has been padded, poisoned, spiked, coloured, substituted, faked and mislabelled everywhere it has been sold. Bee Wilson reveals the strong historical currents which enable the fraudsters to flourish; the battle of the science of deception against the science of detection; the struggle to establish reliable standards. She also suggests some small ways in which we can all protect ourselves from swindles and learn to trust what we eat again.

    Yet in Homeward Bound May demonstrates that there was also a domestic version of containment where the ”sphere of influence” was the home. Within its walls, potentially dangerous social forces might be tamed, securing the fulfilling life to which postwar women and men aspired. Homeward Bound tells the story of domestic containment - how it emerged, how it affected the lives of those who tried to conform to it, and how it unraveled in the wake of the Vietnam era's assault on Cold War culture, when unwed mothers, feminists, and ”secular humanists” became the new ”enemy.” This revised and updated edition includes the latest information on race, the culture wars, and current cultural and political controversies of the post-Cold War era.

    With a chapter for each of ten cocktails--from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers--Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor, "And a Bottle of Rum" is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

    Passionate about the land and the bounty it produced, their love of food and the art of eating created what would ultimately become America’s diverse food culture.Like many of today’s foodies, the Founding Fathers were ardent supporters of sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Washington, Jefferson, and Franklin penned original recipes, encouraged local production of beer and wine, and shared their delight in food with friends and fellow politicians.In The Founding Foodies, food writer Dave DeWitt entertainingly describes how some of America’s most famous colonial leaders not only established America’s political destiny, but also revolutionized the very foods we eat.Features over thirty authentic colonial recipes, including: Thomas Jefferson’s ice cream A recipe for beer by George Washington Martha Washington’s fruitcake Medford rum punch Terrapin soup

    Unknown to most Americans today, this "second Klan" largely flourished above the Mason-Dixon Line—its army of four-to-six-million members spanning the continent from New Jersey to Oregon, its ideology of intolerance shaping the course of mainstream national politics throughout the twentieth century.As prize-winning historian Linda Gordon demonstrates, the second Klan’s enemies included Catholics and Jews as well as African Americans. Its bigotry differed in intensity but not in kind from that of millions of other WASP Americans. Its membership, limited to white Protestant native-born citizens, was entirely respectable, drawn from small businesspeople, farmers, craftsmen, and professionals, and including about 1.5 million women. For many Klanspeople, membership simultaneously reflected a protest against an increasingly urban society and provided an entrée into the new middle class.Never secret, this Klan recruited openly, through newspaper ads, in churches, and through extravagant mass "Americanism" pageants, often held on Independence Day. These "Klonvocations" drew tens of thousands and featured fireworks, airplane stunts, children’s games, and women’s bake-offs—and, of course, cross-burnings. The Klan even controlled about one hundred and fifty newspapers, as well as the Cavalier Motion Picture Company, dedicated to countering Hollywood’s "immoral"—and Jewish—influence. The Klan became a major political force, electing thousands to state offices and over one hundred to national offices, while successfully lobbying for the anti-immigration Reed-Johnson Act of 1924.As Gordon shows, the themes of 1920s Klan ideology were not aberrant, but an indelible part of American history: its "100% Americanism" and fake news, broadcast by charismatic speakers, preachers, and columnists, became part of the national fabric. Its spokespeople vilified big-city liberals, "money-grubbing Jews," "Pope-worshipping Irish," and intellectuals for promoting jazz, drinking, and cars (because they provided the young with sexual privacy).The Klan’s collapse in 1926 was no less flamboyant, done in by its leaders’ financial and sexual corruption, culminating in the conviction of Grand Dragon David Stephenson for raping and murdering his secretary, and chewing up parts of her body. Yet the Klan’s brilliant melding of Christian values with racial bigotry lasted long after the organization’s decline, intensifying a fear of diversity that has long been a dominant undercurrent of American history.Documenting what became the largest social movement of the first half of the twentieth century, The Second Coming of the Ku Klux Klan exposes the ancestry and helps explain the dangerous appeal of today’s welter of intolerance.