This book of hand me down recipes is a collection of the way Minnesotans cook and eat. It shows the many ethnic influences that have become the melting potof Minnesota cuisine.

Some people think that a cookbook is just a collection of recipes for dishes that feed the body. In Eat My Words: Reading Women's Lives through the Cookbooks They Wrote, Janet Theophano shows that cookbooks provide food for the mind and the soul as well. Looking beyond the ingredients and instructions, she shows how women have used cookbooks to assert their individuality, develop their minds, and structure their lives. Beginning in the seventeenth century and moving up through the present day, Theophano reads between the lines of recipes for dandelion wine, "Queen of Puddings," and half-pound cake to capture the stories and voices of these remarkable women. The selection of books looked at is enticing and wide-ranging. Theophano begins with seventeenth-century English estate housekeeping books that served as both cookbooks and reading primers so that women could educate themselves during long hours in the kitchen. She looks at A Date with a Dish, a classic African American cookbook that reveals the roots of many traditional American dishes, and she brings to life a 1950s cookbook written specifically for Americans by a Chinese émigré and transcribed into English by her daughter. Finally, Theophano looks at the contemporary cookbooks of Lynne Rosetto Kaspar, Madeleine Kamman, and Alice Waters to illustrate the sophistication and political activism present in modern cookbook writing. Janet Theophano harvests the rich history of cookbook writing to show how much more can be learned from a recipe than how to make a casserole, roast a chicken, or bake a cake. We discover that women's writings about food reveal--and revel in--the details of their lives, families, and the cultures they help to shape.

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

More than 350 best-ever regional recipes chosen from America's finest community cookbooks.

"Norwegians, Swedes and More" provides a synopsis of our ancestral family components; Norwegians and Swedes as well as those of French, German, English, and Canadian descent by way of the St. Lawrence Seaway in Quebec and upstate New York. Part I, Destination Dakota Territory, describes Loren's multifaceted family from all of the above backgrounds and finds them as homesteaders in Minnehaha County, "Dakota" [Dakota Territory, South Dakota]. Part II, Norway to Minnesota, is "all Norwegian" and finds Mavis' families homesteading in Lac qui Parle County in west central Minnesota, where they reached their final Vesterheim. This book is the third of six about these families, each containing the same core of material to set the stage for individual family presentations. Book Three provides descriptions and stories about Olson - Finstad ancestors and descendants of Mavis' families after beginning their lives in Hallingdal and Eidsvoll areas of Norway.

Covers the significant events, inventions, and social movements in history that have affected the way Americans view, prepare, and consume food and drink in articles arranged alphabetically.