By Mark Kurlansky
A striking portrait of yank foodstuff prior to global battle II, awarded via the New York Times-bestselling writer of Cod and Salt.
Award-winning New York Times-bestselling writer Mark Kurlansky takes us again to the nutrition and consuming conduct of a more youthful the US: ahead of the nationwide street approach introduced the rustic nearer jointly; earlier than chain eating places imposed uniformity and coffee caliber; and ahead of the Frigidaire intended frozen nutrition in mass amounts, the nation's foodstuff was once seasonal, neighborhood, and conventional. It helped shape the specified personality, attitudes, and customs of these who ate it.
In the Nineteen Thirties, with the rustic gripped by means of the good melancholy and thousands of usa citizens suffering to get via, FDR created the Federal Writers' venture lower than the hot Deal as a make-work software for artists and authors. a few writers, together with Zora Neale Hurston, Eudora Welty, and Nelson Algren, have been dispatched all throughout the USA to chronicle the consuming behavior, traditions, and struggles of area people. The undertaking, referred to as "America Eats," was once deserted within the early Forties due to the international struggle and not completed.
The nutrition of a more youthful Land finds this forgotten literary and old treasure and brings it to exuberant existence. Mark Kurlansky's great publication captures those extraordinary tales, and mixed with real recipes, anecdotes, images, and his personal musings and research, inspires a bygone period while americans had by no means heard of quick meals and the grocery superstore was once a specific thing of the long run. Kurlansky serves as a advisor to this hearty and poignant examine the country's roots.
From manhattan automats to Georgia Coca-Cola events, from Arkansas possum-eating golf equipment to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers came across americans of their nearby niches and consuming a massive range of nutrition. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and groups of yank foodstuff.