Download e-book for kindle: America Eats!: On the Road with the WPA - the Fish Fries, by Pat Willard

By Pat Willard

ISBN-10: 1596913622

ISBN-13: 9781596913622

What the Sterns did for street nutrition, Pat Willard does for festive American crew consuming during this exploration of our nationwide delicacies, with a never-before-published WPA manuscript as her guide.
In the US Eats! Pat Willard takes readers on a trip into the nearby nooks and crannies of yank delicacies the place WPA writers—including Eudora Welty, Saul Bellow, Ralph Ellison, and Nelson Algren, between numerous others—were dispatched in 1935 to rfile the roots of our diversified culinary delicacies. With the unpublished WPA manuscript as her consultant, Willard visits the websites of yank food’s previous glory to rediscover the colourful starting place of America’s conventional delicacies. She visits a booyah cook-off in Minnesota, a political dinner party in Mississippi, a watermelon competition in Oklahoma, and a sheepherders ball in Idaho, to call a couple of. that includes recipes and never-before-seen pictures, together with these from the WPA by way of Dorothea Lange, Ben Shahn, and Marion put up Wolcott, America Eats! is a gleaming social gathering of yankee meals, earlier and present.

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Extra resources for America Eats!: On the Road with the WPA - the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define Real American Food

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However, the women folks are not excluded from a share in the cook’s savory creation after the cooking is finished. They and the children join the men at the site chosen for the outdoor festival, usually a grassy lake-side spot with plenty of shade trees. The menu is simple: booya and crackers with beer for the men and pop for the women and children. Some of the women drink beer, too, especially the older German women. At the first hint of dawn, the preparations are under way. Oxtails, a meaty soup bone, veal, and chicken are simmering in a huge vat, almost as high as the cook is tall, and as big around as three men.

I have a feeling that at the heart of these hard appraisals lies a self-conscious regret that the food we think of as truly American—think pies and barbecues, thick stews, a good roasted chicken, a tender slab of steak—did not romantically develop over hundreds of years from the rustic charms of peasant fare through to the haughty demands of imperial refinements. Instead, our cuisine, like much of American life, developed on the fly, in a rush from one place to another, in a great confluence of necessities, contrasting agendas, and, most important, unprecedentedly varied cultural influences.

These stories—often less about particular dishes than about what swirled around them—showed how singularly important it was to our traditions to congregate around a table with one another and enjoy the meal at hand. This practice is stronger in our country than anywhere else because, in a nation inhabited by strangers, sharing a meal lessened the loneliness of wandering across unfamiliar landscapes and enabled us to quickly form alliances and governments where none had existed before. The stories written by the federal writers displayed all our peculiarities, devotions, and inclinations; the social, racial, and ethnic prejudices of the period; our inventive natures honed from our frontier-age experience that led to some glorious creations, but also the growing threat posed by that very ingenuity, which was increasingly leading us astray in a new age of technology.

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America Eats!: On the Road with the WPA - the Fish Fries, Box Supper Socials, and Chitlin Feasts That Define Real American Food by Pat Willard

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