000			03139nam a2200277Ia 4500
001			177188
003			0000000000
005			20211104032334.0
008			090223s2009 nyum b a001 0 eng
020			_a9781594488658
035			_a(AEA)0DD1F96A04534652B699AFEF8248BF6A
050			_aTX 715 _b.F739k 2009
245		4	_aThe food of a younger land : _ba portrait of American food : before the national highway system, before chain restaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional : from the lost WPA files / _cedited and illustrated by Mark Kurlansky.
260			_aNew York : _bRiverhead Books, _c2009
300			_axviii, 397 p. : _bill. _c24 cm.
504			_aIncludes bibliographical references (p. 368-390) and index.
520			_a and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food."www.shelfari.com"
520			_a before chain restaurants imposed uniformity and low quality
520			_aA remarkable portrait of American food before World War II, presented by the New York Times -bestselling author of Cod and Salt . Award-winning New York Times -bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together
650			_aCookery, American _zUnited States _9106872
650			_aCooking, American.
650			_aFood habits _98456
700			_aKurlansky, Mark. _9109127
942			_cALR
999			_c75971 _d75971