A colorfully illustrated cookbook of recipes from Pennsylvania history.

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

Landis Valley Museum, a complex of more than twenty-five buildings in Lancaster, Pennsylvania, founded in the 1920s by brothers Henry K. and George D. Landis, preserves Pennsylvania Dutch rural life from the mid-eighteenth century to the early-twentieth century. The guidebook surveys the Pennsylvania Dutch culture, profiles the brothers who amassed more than 75,000 objects relating to Dutch heritage, and concludes with a tour of the buildings and the grounds.

"Looks at sites and events in Pennsylvania to explore the emergence of heritage culture about industry and its loss in America. Traces the shaping of public memory of coal, steel, railroading, lumber, oil, and agriculture, and the story it tells about both local and national identity"--Provided by publisher.

Life on the frontier in the decades before the Revolution was extremely difficult and uncertain. It was a world populated by Native Americans, merchants, fur traders, land speculators, soldiers and settlers—including women, slaves, and indentured servants. Each of these groups depended on the others in some way, and collectively they formed the patchwork that was life on the frontier. Using a wealth of material culled from primary sources, Dunn paints a vivid picture of a world caught up in the winds of change, a world poised on the edge of revolution. Life on the frontier in the decades before the Revolution was extremely difficult and uncertain. It was a world populated by Indians, merchants, fur traders, land speculators, soldiers and settlers—including women, slaves, and indentured servants. Each of these groups depended on the others in some way, and collectively they formed the patchwork that was life on the frontier. Using a wealth of material culled from primary sources, Dunn paints a vivid picture of a world caught up in the winds of change, a world poised on the edge of revolution. In the 15 years preceding the American Revolution, the existence of the frontier exerted a dominant influence on the colonial economy. The possibility of new territory in the West and the removal of the French army offered an enormous opportunity for economic expansion but such prospects were not without risk. Farmers worked endlessly to clear a few scant acres for production. Traders struggled to reach remote areas to bargain with local tribes. Merchants weighted the possibilities for enormous profit with huge risk. Native Americans faced increasing encroachment upon their traditional lands. Women and slaves played a greater role in opening the frontier than many sources have indicated.

Ideal for American history and food history students as well as general readers, this book spans 500 years of cooking in what is now the United States, supplying recipes and covering the "how" and "why" of eating. This book examines the history and practice of cooking in what is now the United States from approximately the 15th century to the present day, covering everything from the hot-stone cooking techniques of the Nootka people of the Pacific Northwest to the influence of Crisco—a shortening product intended as a substitute for lard—upon American cooking in the 20th century. Learning how American cooking has evolved throughout the centuries provides valuable insights into life in the past and offers hints to our future. The author describes cooking methods used throughout American history, spotlighting why particular methods were used and how they were used to produce particular dishes. The historical presentation of information will be particularly useful to high school students studying U.S. history and learning about how wartime and new technology affects life across society. General readers will enjoy learning about the topics mentioned above, as well as the in-depth discussions of such dishes as fried chicken, donuts, and Thanksgiving turkey. Numerous sample recipes are also included.