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

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Penguin, 2009 - Cooking - 397 pages
2 Reviews

A remarkable portrait of American food before World War II, presented by the New York Times-bestselling author of Cod and Salt.

Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it.

In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed.

The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots.

From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.


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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

User Review  - Not Available - Book Verdict

Once unique and diverse, American regional cuisine has been homogenized by franchising, globalization, and frozen foods. During the 1930s, the WPA-funded Federal Writers' Project documented local ... Read full review

Review: The Food of a Younger Land: The WPA's Portrait of Food in Pre-World War II America

User Review  - Anne - Goodreads

I was drawn to this book thinking that I would get a good sense of how America ate from region to region just prior to WWII. And while I do think the book gave a good sense of that by providing recipe ... Read full review


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Foraging in Montana edward b Reynolds

New York Indoor ClamBake m m e t e v i e r
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Oyster Stew Supreme at Grand Central New York
Beans james francis davis
Mississippi Food eudorawelty
Recipes from Prominent North Carolinians katherine palmer
Foods Along U S 1 in Virginia eudora rams ay richardson
DiddyWahDiddy zora neale hurston
Alabama Footwashing at Lonely Dale jack kytle
South Carolina Backwoods Barbecue
Exotic Florida
Mississippi Chitlins
The Baked Fish of Alabamas Coast f r a n c 01 s lesoere d i a r d
Grandma Smiths Mississippi Hoecake
Alabama Cane Grindings and Candy Pullings gerthacouric
Mississippi Pear Wine clarence kerns
Nebraskans Eat the Weiners hanschristensen
Washington State Hot School Lunches
Western Revolving Tables edward b Reynolds
An Oregon Protest Against Mashed Potatoes
Iowa Picnic in Los Angeles johnmoste
A Los Angeles Sandwich Called a Taco don d o i a n
A California Grunion Fry charlesj sullivan
Funeral Cry Feast of the Choctaws
Notes on Oklahoma Pioneer Eating
Oklahoma Scrambled Eggs and Wild Onions
Oklahoma Kush
Partial Cook Books Edited andor Published in Oregon
Mississippi Cook Books
Bibliography Offering Further Sources for Menus Receipts and Eating
Divinity Chocolates of Kentucky 180
The Possum Club of Polk County Arkansas 140
Minnesota Booya Picnic 249

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About the author (2009)

David Dyergrew up in a coastal town in NSW, Australia, and graduated as dux of his high school in 1984. After commencing a degree in medicine and surgery at the University of Sydney, he soon decided it was not for him.

David went on to train as a ship's officer at the Australian Maritime College, travelling Australia and the world in a wide range of merchant ships. He graduated from the college with distinction and was awarded a number of prizes, including the Company of Master Mariners Award for highest overall achievement in the course. He then returned to the University of Sydney to complete a combined degree in Arts and Law. David was awarded the Frank Albert Prize for first place in Music I, High Distinctions in all English courses and First Class Honours in Law. From the mid-1990s until early 2000s David worked as a litigation lawyer in Sydney, and then in London at a legal practice whose parent firm represented the Titanic's owners back in 1912. In 2002 David returned to Australia and obtained a Diploma in Education from the University of New England, and commenced teaching English at Kambala, a school for girls in Sydney's eastern suburbs.

David has had a life-long obsession with the Titanic and has become an expert on the subject. In 2009 he was awarded a Commonwealth Government scholarship to write The Midni

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