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1 Beaverton Cooking and Food- Historical Food and Cooking

The Food of a Younger Land: A Portrait of American Food

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The Food of a Younger Land: A Portrait of American Food Cover

ISBN13: 9781594484575
ISBN10: 1594484570
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

From the New York Times bestselling author who "powerfully demonstrates the defining role food plays in history and culture" (Atlanta Journal-Constitution).

In the throes of the Great Depression, a make-work initiative for authors — called "America Eats" — was created by the WPA to chronicle the eating habits, traditions, and struggles of local Americans. Mark Kurlansky, author of Salt and Cod, unearths this forgotten literary treasure, chronicling a bygone era when Americans had never heard of fast food or grocery superstores. Kurlansky brings together the WPA contributions — featuring New York automats and Georgia Coca-Cola parties, Maine lobsters and Montana beaver tails — and brilliantly showcases them with authentic recipes, anecdotes, and photographs.

Review:

"A genuine culinary and historical keepsake: in the late 1930s the WPA farmed out a writing project with the ambition of other New Deal programs: an encyclopedia of American food and food traditions from coast-to-coast similar to the federal travel guides. After Pearl Harbor, the war effort halted the project for good; the book was never published, and the files were archived in the Library of Congress. Food historian Kurlansky (Cod; The Big Oyster) brought the unassembled materials to light and created this version of the guide that never was. In his abridged yet remarkable version, he presents what some of the thousands of writers (among them Eudora Welty, Zora Neale Hurston and Nelson Algren) found: America, its food, its people and its culture, at the precise moment when modernism and progress were kicking into gear. Adhering to the administrators' original organization, the book divides regionally; within each section are entries as specific as 'A California Grunion Fry,' and as general and historical as the one on 'Sioux and Chippewa Food.' Though we've become a fast-food nation, this extraordinary collection — at once history, anthropology, cookbook, almanac and family album — provides a vivid and revitalizing sense of the rural and regional characteristics and distinctions that we've lost and can find again here." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"[V]ivid and playful dispatches from pre-interstate, pre-fast-food America, when food was local and cuisine regional. Kurlansky selected zesty writings, factual and imaginative, describing barbecues, fries, and feasts....Fun, illuminating, and provocative." Booklist

Synopsis:

From the New York Times-bestselling author of Salt and Cod comes a remarkable portrait of American food before World War II.

Synopsis:

Bestselling author Mark Kurlansky paints a detailed picture of Depression-era Americans through the food that they ate and the local traditions and customs they observed when planning and preparing meals.

Synopsis:

Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes

“When we eat, we travel.” Thus begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. Whats the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? Whats the story behind the curries of India? Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of camembert to the Mayan origins of the word “chocolate”—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be devoured by food lovers and armchair travelers alike.

About the Author

Mark Kurlansky is the New York Times bestselling author of many books, including The Food of a Younger Land, Cod: A Biography of the Fish That Changed the World; Salt: A World History; 1968: The Year That Rocked the World; and The Big Oyster: History on the Half Shell. He lives in New York City.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

WY, July 6, 2013 (view all comments by WY)
This book is a fascinating glimpse into American food history. I especially liked seeing the accounts of how regional culture shaped dishes long before mass commercialization, and the deep sense of pride and identity that people took in specific dishes.
Was this comment helpful? | Yes | No

Product Details

ISBN:
9781594484575
Author:
Kurlansky, Mark
Publisher:
Riverhead Books
Author:
Holland, Mina
Subject:
History
Subject:
Regional & Ethnic - American - General
Subject:
United States - General
Subject:
Cooking and Food-US General
Edition Description:
Trade paper
Publication Date:
20100431
Binding:
TRADE PAPER
Grade Level:
from 12
Language:
English
Illustrations:
Y
Pages:
384
Dimensions:
9 x 6 in 1 lb
Age Level:
from 18

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Related Subjects


Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Featured Titles » General
Fiction and Poetry » Literature » A to Z
History and Social Science » Americana » General
History and Social Science » US History » General
History and Social Science » World History » General
Science and Mathematics » Environmental Studies » Food and Famine

The Food of a Younger Land: A Portrait of American Food Used Trade Paper
0 stars - 0 reviews
$4.50 In Stock
Product details 384 pages Riverhead Books - English 9781594484575 Reviews:
"Publishers Weekly Review" by , "A genuine culinary and historical keepsake: in the late 1930s the WPA farmed out a writing project with the ambition of other New Deal programs: an encyclopedia of American food and food traditions from coast-to-coast similar to the federal travel guides. After Pearl Harbor, the war effort halted the project for good; the book was never published, and the files were archived in the Library of Congress. Food historian Kurlansky (Cod; The Big Oyster) brought the unassembled materials to light and created this version of the guide that never was. In his abridged yet remarkable version, he presents what some of the thousands of writers (among them Eudora Welty, Zora Neale Hurston and Nelson Algren) found: America, its food, its people and its culture, at the precise moment when modernism and progress were kicking into gear. Adhering to the administrators' original organization, the book divides regionally; within each section are entries as specific as 'A California Grunion Fry,' and as general and historical as the one on 'Sioux and Chippewa Food.' Though we've become a fast-food nation, this extraordinary collection — at once history, anthropology, cookbook, almanac and family album — provides a vivid and revitalizing sense of the rural and regional characteristics and distinctions that we've lost and can find again here." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "[V]ivid and playful dispatches from pre-interstate, pre-fast-food America, when food was local and cuisine regional. Kurlansky selected zesty writings, factual and imaginative, describing barbecues, fries, and feasts....Fun, illuminating, and provocative."
"Synopsis" by , From the New York Times-bestselling author of Salt and Cod comes a remarkable portrait of American food before World War II.
"Synopsis" by , Bestselling author Mark Kurlansky paints a detailed picture of Depression-era Americans through the food that they ate and the local traditions and customs they observed when planning and preparing meals.
"Synopsis" by ,
Eat your way around the world without leaving your home in this mouthwatering cultural history of 100 classic dishes

“When we eat, we travel.” Thus begins this irresistible tour of the cuisines of the world, revealing what people eat and why in forty cultures. Whats the origin of kimchi in Korea? Why do we associate Argentina with steak? Why do people in Marseille eat bouillabaisse? Whats the story behind the curries of India? Bubbling over with anecdotes, trivia, and lore—from the role of a priest in the genesis of camembert to the Mayan origins of the word “chocolate”—The World on a Plate serves up a delicious mélange of recipes, history, and culinary wisdom to be devoured by food lovers and armchair travelers alike.

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