American History through Feasts, Foods, and Side Dishes
April 1, 2024
Gr 6 Up-The authors take readers on a culinary journey of the cultural, historical, and social influences on American eating habits. Beginning in 10,000 BCE, this title explores the Indigenous foods of the Americas and their contributions to the societies of that time. The analysis continues through colonial times, European immigration, civil rights, and the modern day. The text-heavy pages and an ample index will appeal to students researching history or food. Those reading for pleasure will be immersed in the captivating writing and may find themselves interested in further exploring topics like the influence of World War II on German food, invention of nachos, or impact of Buddhism on the vegan diet. A table of contents, index, and sources will help readers use the text and explore beyond its pages. VERDICT A recommended purchase that will find a satisfied audience among tweens and teens researching food or American history.-Kate Rao
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April 1, 2024
Grades 6-10 Criticizing traditional historians for considering the "first Americans" to be those who arrived from Europe as part of the Lost Colony or the Jamestown settlement, the authors begin their story earlier, with Native people in the Pacific Northwest, whose ancestors may have traveled from what is now Siberia across the land bridge that once connected the two continents. After describing a traditional, annual salmon feast, "10,000 BCE to Today," the book introduces readers to the cultivation and preparation of corn as an important food source in the Americas. With two main writers and several more contributors, the book also represents other American food traditions, including those of European, Native American, and African influence that created a distinctive cuisine in New Orleans. Later discussions trace waves of immigration from Italy, Germany, and China, while other chapters profile distinctive eating places, from soda fountains to Automats to Howard Johnson's restaurants along highways. Although the occasional illustrations were not available in final form, there's a great deal of well-organized information here for readers intrigued by the history of food in North America.
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April 1, 2024
A history of American food, from traditional Native American salmon feasts to oat milk. Rightly calling out the fallacy of regarding apple pie or any other food as quintessentially "American," the authors have enlisted feedback from a squad of food historians to highlight dishes and cuisines that have earned significant places in this country's story. Along the way, they clearly demonstrate how much of what we eat has been influenced by the cultures of immigrants, as well as how national borders have proved little if any barrier to free exchanges of culinary practices and components. Backed up by a hefty load of discursive source notes but generally free of recipes, photos, or even evocative sensory impressions, the discourse has a cerebral cast. Still, it's loaded with fascinating facts about regional types of pizza, the origins of nachos and General Tso's chicken, the histories of the Automat and of the renowned New York eatery Mamma Leone's, how Howard Johnson's pioneered the idea of franchising, and the recent rebirth of urban farmers markets, among other topics. The book includes nods to major foodstuffs such as corn and rice, plus side dishes from camas and jambalaya to maraschino cherries. Better yet, readers will come away with a food-forward overview of the "waves of prejudice and progress" that have characterized our multicultural history, not dating from 1492 or 1619 but from thousands of years ago. Final art not seen. More appealing to the brain than to the stomach, but nutritious nonetheless. (index) (Nonfiction. 11-15)
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