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The American History Cookbook
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The American History Cookbook Paperback - 2003

by Mark H. Zanger


From the publisher

This book uses historical commentary and recipes to trace the history of American cooking from the first European contact with Native Americans to the 1970s. Each of 50 chronologically arranged topical chapters contain 500-1,000 words of general commentary followed by descriptions and clear, step-by-step instructions for 3-4 recipes. The recipes are drawn from a wide variety of historical cookbooks and other historical sources. The topics cover broad periods (e.g., Settlers and Indians, Early American Spring Meals, Health Food in Victorian America); particular events (e.g., Civil War South, The Great Depression); and particular trends or movements (e.g., Railroad Food, School Lunch, The Labor Movement). Also presented are engaging special topics such as Patriotic Cakes, Abolitionist Recipes, Communal Experiments, and Modern Health Food. The book is indexed by year of publication of recipes, states, and broad subjects.

Details

  • Title The American History Cookbook
  • Author Mark H. Zanger
  • Binding Paperback
  • Edition First Edition
  • Pages 488
  • Volumes 1
  • Language ENG
  • Publisher Greenwood
  • Date April 30, 2003
  • Illustrated Yes
  • Features Bibliography, Illustrated, Index
  • ISBN 9781573563765 / 1573563765
  • Weight 1.85 lbs (0.84 kg)
  • Dimensions 9.77 x 7.05 x 1 in (24.82 x 17.91 x 2.54 cm)
  • Ages 12 to 17 years
  • Grade levels 7 - 12
  • Library of Congress subjects Cookery, American - History
  • Library of Congress Catalog Number 2002069608
  • Dewey Decimal Code 641.597

Media reviews

Citations

  • Booklist, 11/01/2003, Page 534

About the author

Mark H. Zanger is a veteran Boston journalist and 20-year restaurant critic for the Boston Phoenix, under the name Robert Nadeau. He is the author of The American Ethnic Cookbook for Students (2001).
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The American History Cookbook
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The American History Cookbook

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