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Plain But Wholesome presents a groundbreaking foray into Mormon history. Brock Cheney explores the foodways of Mormon pioneers from their trek west through the arrival of the railroad and reveals new perspectives on the fasci-nating Mormon settlement era. Relying on original diaries, newspaper accounts, and recipe books from the 1850s, Cheney draws a vivid portrait of what Mormon pioneers ate and drank. Although other authors have sketched the subject before, this portrait is the first effort that might be described as scholarly, though the lively prose will interest a broad general audience. Presented here are the first explicit descriptions of the menus, food processes, and recipes of the Mormon pioneers. While many have supposed that earlier pioneer foodways continued to be handed down through Mormon families, Cheney has confirmed traditions going back generations and covering more than a century. The book also exposes myths and clichés about pioneer piety and hardships, as Cheney examines such pioneer extravagances as fresh “oysters on the half shell” and pioneer trends of alcohol consumption. A perfect gift for the history buff or Dutch oven chef, Plain But Wholesome will also prove its place among scholars and historians. With its rollicking blend of historical source material and modern interpretation, this book will entertain and educate novice and expert alike.  

Is culinary art really so exact that, as Delia Smith once wrote, \"cooking is an exact art and not some casual game\"? (BQ 2012) This exact view of cooking can be contrasted with an opposing observation by Tom Jaine, when he argued that, \"if cooking becomes.

Hester se Brood, in Afrikaans, is set in a small town in the Little Karoo, where Hester van der Walt bakes bread in a woodfired oven for the local market in MacGregor. The book is inhabited by the spirit of the poets C. Louis Leipoldt and Martin Versfeld, as Hester van der Walt has the same deep rooted, intuitive connection between food and soul, especially food that is prepared with traditional ingredients and methods. Along with generous portions of soul food comes a down to earth delicious recipes that show you how to bake classic European breads, like ciabatta, focaccia, kitke and baguettes as well as good old-fashioned sourdough breads. Van der Walt's fine sense of humour, and her valuing of the magic interplay between fire and wood, grain and salt, water and yeast and time - the basics elements necessary for baking real bread, makes this book as irresistible as the savour of freshly baked bread, as it comes out of the oven.

American consumers today regard sugar as a mundane and sometimes even troublesome substance linked to hyperactivity in children and other health concerns. Yet two hundred years ago American consumers treasured sugar as a rare commodity and consumed it only in small amounts. In Refined Tastes: Sugar, Confectionery, and Consumers in Nineteenth-Century America, Wendy A. Woloson demonstrates how the cultural role of sugar changed from being a precious luxury good to a ubiquitous necessity. Sugar became a social marker that established and reinforced class and gender differences.During the eighteenth and early nineteenth centuries, Woloson explains, the social elite saw expensive sugar and sweet confections as symbols of their wealth. As refined sugar became more affordable and accessible, new confections-children's candy, ice cream, and wedding cakes-made their way into American culture, acquiring a broad array of social meanings. Originally signifying male economic prowess, sugar eventually became associated with femininity and women's consumerism. Woloson's work offers a vivid account of this social transformation-along with the emergence of consumer culture in America.

Objective Optimal nutrition from early age reduces the risk of developing non-communicable diseases later in life. The aim of this study was to examine the long-term effect on toddlers’ fruit and vegetable intake and sweet beverages, and skepticism for new food, of a 2-days’ intervention on how to prepare homemade food for toddlers. Results The effect of the cooking intervention was evaluated by a randomized, controlled trial where 110 parents of 4–6 months old infants were included. Child diet and food skepticism were measured at 6, 15 and 24 months of age. There were no differences between the control and intervention group in the consumption of fruits and vegetables and intake of water or sweet beverages at 15 and 24 months. There were no differences between the control and intervention group, respectively, in percentage reporting having children who were skeptical regarding new food at baseline (29% vs 20%, p = .372), nor at 3 and 9 months after the intervention (20 vs 18%, p = .804 and 43% vs 32%, p = .383). The intervention did not influence intake of fruits and vegetables, nor did it reduce food skepticism among toddlers. Trial registration first food for infants ISRCTN45864056, 20.05.2016. Retrospectively registered

Cooking expert Beatrice Ojakangas has researched original sources from across the country to recapture the delicious tastes of Lemon Icebox Cake, Applesauce Crisp, and Rhubarb-Strawberry Pie. Along with each recipe, Ojakangas shares fascinating stories and little-known facts about the history of the dessert. The recipes have been tested and updated for easy preparation with today’s ingredients and techniques.

In Good Bread Is Back , historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.

An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy-the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice. With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites-hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse-he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation.

An updated edition of a bestselling book in the food writing genre from award-winning author and journalist Edna Staebler.In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb their oral history and learn about Mennonite culture and cooking.From this fieldwork came the cookbook Food That Really Schmecks.

This absorbing narrative follows the craft community of French chocolatiers--members of a tiny group experiencing intensive international competition--as they struggle to ensure the survival of their businesses. Susan J. Terrio moves easily among ethnography, history, theory, and vignette, telling a story that challenges conventional views of craft work, associational forms, and training models in late capitalism. She enters the world of Parisian craft leaders and local artisanal families there and in southwest France to relate how they work and how they confront the representatives and structures of power, from taste makers, CEOs, and advertising executives to the technocrats of Paris and Brussels. Looking at craft culture and community from a cross-disciplinary perspective, Terrio finds that the chocolatiers affirm their collective identity and their place in the present by commemorating selectively their role in history. In addition to joining a distinguished tradition of American anthropological writing on the role of food, her study of the social production of taste in the invention of vintage, grand cru chocolates lends specificity and weight to theories of consumption by Pierre Bourdieu and others. The book will appeal to anthropologists, cultural studies scholars, and anyone curious about life in contemporary France.