A Culinary History of Southern Delaware Scrapple Beach Plums and Muskrat

A Culinary History of Southern Delaware  Scrapple  Beach Plums and Muskrat

... strawberries • Official State Seal: sheaf of wheat, ear of corn, ox One of the discoveries in my journey through the culinary history of Southern Delaware is how infrequently historians documented exactly what people were eating.

Author: Denise Clemons

Publisher: Arcadia Publishing

ISBN: 9781467135467

Category: Cooking

Page: 160

View: 601

Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.
Categories: Cooking

A Culinary History of the Chesapeake Bay

A Culinary History of the Chesapeake Bay

It extends north/east/west into seven adjoining states: Maryland, Virginia, West Virginia, Delaware, Pennsylvania, ... all of the vertebrates found in Delaware probably also occur in Maryland, while a few more typically southern species ...

Author: Tangie Holifield

Publisher: Arcadia Publishing

ISBN: 9781439673775

Category: Cooking

Page: 224

View: 849

The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty.
Categories: Cooking

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America

Culinary Historians of Ann Arbor Ann Arbor, MI CulinaryHistory ... Orleans Culinary History Group New Orleans, LA http://www.tulane.edu/∼wclib/culinary.html Historic Foodways Society of the Delaware Valley The society began in October ...

Author: Andrew Smith

Publisher: Oxford University Press

ISBN: 9780199734962

Category: Business & Economics

Page: 2556

View: 447

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.
Categories: Business & Economics

The Oxford Companion to American Food and Drink

The Oxford Companion to American Food and Drink

Culinary. History. Groups. Until the Culinary Historians of Boston was founded in the early 1980s, there were few ... Hawaii Historic Foodways Society of the Delaware Valley The society began in October 1994 with a gathering of more ...

Author: Andrew F. Smith

Publisher: Oxford University Press

ISBN: 9780199885763

Category: Cooking

Page: 736

View: 632

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.
Categories: Cooking

History of Soybeans and Soyfoods in South America 1884 2009 Extensively Annotated Bibliography and Sourcebook

History of Soybeans and Soyfoods in South America  1884 2009   Extensively Annotated Bibliography and Sourcebook

(6); Guntersville, Alabama; Chicago, Illinois; Taylorville, Illinois; New York City, New York; Cameron, South Carolina. ... Riceland Foods, Inc. (8); Helena, Arkansas; Stuttgart, Arkansas. ... Townsend's Inc. (2); Millsboro, Delaware.

Author: William Shurtleff, Akiko Aoyagi

Publisher: Soyinfo Center

ISBN: 9781928914235

Category: Cooking

Page: 625

View: 256

Categories: Cooking

History of Soybeans and Soyfoods in North Carolina 1856 2017

History of Soybeans and Soyfoods in North Carolina  1856 2017

Riceland Foods, Inc. (5); Stuttgart, Arkansas. South Dakota Soybean Processors (3); Volga, South Dakota. Southern Soya Corp. (2); Estill, South Carolina. Townsend's Inc. (2); Millsboro, Delaware. Zealand Farm Soya (3); Zealand, ...

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

ISBN: 9781928914938

Category: Soybean

Page: 821

View: 368

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 157 photographs and illustrations. Free of charge in digital PDF format on Google Books.
Categories: Soybean

History of Soybean Yields and Yield Research

History of Soybean Yields and Yield Research

The selection of the Verde soybean and preliminary evaluations were made at the Substation Division, Delaware Agricultural Experiment Station, in southern Delaware.” A table shows the maturity, height, seed weight, yield, and chemical ...

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

ISBN: 9781948436472

Category: Reference

Page: 1135

View: 828

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 78 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Categories: Reference

Index to Federal Aid Publications in Sport Fish and Wildlife Restoration and Selected Cooperative Research Project Reports

Index to Federal Aid Publications in Sport Fish and Wildlife Restoration and Selected Cooperative Research Project Reports

... S. M. SOME ASPECTS OF THE LIFE HISTORY OF CYPRINODON VARIEGATUS LACEPEDE 1803 , IN SOUTHERN DELAWARE . ... ICYPRINODON VARIEGATUS / D LIFE HISTORY FOOD HABITS AGE DETERMINATION DISTRIBUTION / POPULATION / DELAWARE NOT IN USDI STRAWN ...

Author: United States. General Land Office

Publisher:

ISBN: STANFORD:36105122882496

Category: Natural resources

Page: 726

View: 160

Categories: Natural resources

Index to Federal Aid Publications in Sport Fish and Wildlife Restoration and Selected Cooperative Research Project Reports March 1968

Index to Federal Aid Publications in Sport Fish and Wildlife Restoration and Selected Cooperative Research Project Reports  March 1968

... S. M. SOME ASPECTS OF THE LIFE HISTORY OF CYPRINODON VARIEGATUS LACEPEDE 1803 , IN SOUTHERN DELAWARE . ... CYPRINODON VARIEGATUS / LIFE HISTORY FOOD HABITS AGE DETERMINATION D DISTRIBUTION / POPULATION / DELAWARE NOT IN USDI STRAWN ...

Author: United States. Department of the Interior. Library

Publisher:

ISBN: IND:30000054694868

Category: Fisheries

Page: 740

View: 169

Categories: Fisheries

History of U S Federal and State Governments Work with Soybeans 1862 2017

History of U S  Federal and State Governments  Work with Soybeans  1862 2017

[18 ref] • Summary: Three pioneers of the taxonomy of molds used in fermented foods were Drs. R. Nakazawa, K. Saito, and C. Thom. ... Indigenous Fermented Food of Non-Western Origin. ... The University of Delaware: A history.

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

ISBN: 9781928914914

Category:

Page: 3583

View: 166

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 362 photographs and illustrations. Free of charge in digital PDF format on Google Books
Categories: