Nineteenth Century Lumber Camp Cooking

Discusses the everyday life, cooking methods, and common foods eaten by lumberjacks and loggers working in the American West during the nineteenth century. Includes recipes.

Discusses everyday life, duties, ports of call, foods, meals, cooking methods, and holidays of whaling ship crews in the early-to-mid 1800's. Includes recipes.

The American lumber industry helped fuel westward expansion and industrial development during the nineteenth and twentieth centuries, building logging camps and sawmills—and abandoning them once the trees ran out. In this book, John Franzen surveys archaeological studies of logging sites across the nation, explaining how material evidence found at these locations illustrates key aspects of the American experience during this era. Franzen delves into the technologies used in cutting and processing logs, the environmental impacts of harvesting timber, the daily life of workers and their families, and the social organization of logging communities. He highlights important trends, such as increasing mechanization and standardization, and changes in working and living conditions, especially the food and housing provided by employers. Throughout these studies, which range from Michigan to California, the book provides access to information from unpublished studies not readily available to most researchers. The Archaeology of the Logging Industry also shows that when archaeologists turn their attention to the recent past, the discipline can be relevant to today’s ecological crises. By creating awareness of the environmental deterioration caused by industrial-scale logging during what some are calling the Anthropocene, archaeology supports the hope that with adequate time for recovery and better global-scale stewardship, the human use of forests might become sustainable. A volume in the series the American Experience in Archaeological Perspective, edited by Michael S. Nassaney

Discusses everyday life, cooking methods, foods, and celebrations of Confederate soldiers during the Civil War. Includes recipes.

Discusses the everyday life, cooking methods, common foods, and hardships and celebrations during the Gold Rush in California. Includes recipes.

Discusses the everyday life, cooking methods, common foods, and hardships and celebrations of American Indians before 1500. Includes recipes.

The Gilded Age is renowned for a variety of reasons, including its culture of conspicuous consumption among the newly rich. In the domain of food, conspicuous consumption manifested itself in appetites for expensive dishes and lavish dinner parties. These received ample publicity at the time, resulting later on in well-developed historical depictions of upper-class eating habits. This book delves into the eating habits of people of lesser means. Concerning the African American community, the working class, the impoverished, immigrants, and others our historical representations have been relatively superficial. The author changes that by turning to the late nineteenth century’s infant science of nutrition for a look at eating and drinking through the lens of the earliest food consumption studies conducted in the United States. These were undertaken by scientists, mostly chemists, who left their laboratories to observe food consumption in kitchens, dining rooms, and various institutional settings. Their insistence on careful measurement resulted in a substantial body of detailed reports on the eating habits of ordinary people. This work sheds new light on what most Americans were cooking and eating during the Gilded Age.

Recommended by Chef José Andrés on The Drew Barrymore Show! 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.