97 Orchard

97 Orchard Author Jane Ziegelman
ISBN-10 9780061997907
Release 2010-06-01
Pages 272
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“Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.” — Russell Shorto, author of The Island at the Center of the World 97 Orchard is a richly detailed investigation of the lives and culinary habits—shopping, cooking, and eating—of five families of various ethnicities living at the turn of the twentieth century in one tenement on the Lower East Side of Manhattan. With 40 recipes included, 97 Orchard is perfect for fans of Rachel Ray’s Hometown Eats; anyone interested in the history of how immigrant food became American food; and “foodies” of every stripe.



97 Orchard

97 Orchard Author Jane Ziegelman
ISBN-10 9780061288517
Release 2011-05-31
Pages 272
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In 97 Orchard, Jane Ziegelman explores the culinary life that was the heart and soul of New York's Lower East Side around the turn of the twentieth century—a city within a city, where Germans, Irish, Italians, and Eastern European Jews attempted to forge a new life. Through the experiences of five families, all of them residents of 97 Orchard Street, Ziegelman takes readers on a vivid and unforgettable tour, from impossibly cramped tenement apartments, down dimly lit stairwells, beyond the front stoops where housewives congregated, and out into the hubbub of the dirty, teeming streets. Ziegelman shows how immigrant cooks brought their ingenuity to the daily task of feeding their families, preserving traditions from home but always ready to improvise. 97 Orchard lays bare the roots of our collective culinary heritage.



97 Orchard

97 Orchard Author Jane Ziegelman
ISBN-10 0061288500
Release 2010-06-01
Pages 253
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This delicious saga of how immigrant food became American food follows European immigrants on a remarkable journey from the Ellis Island dinning hall to tiny tenement kitchens, from Lower East Side pushcart markets and delicatessens out into the wider world of American cuisine.



97 Orchard Street New York

97 Orchard Street  New York Author Linda Granfield
ISBN-10 1442057084
Release 2009-06-01
Pages 55
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Describes the lives of four families that lived in what is now the Lower East Side Tenement National Historic Site, and places their experiences in context.



Tenement

Tenement Author Raymond Bial
ISBN-10 0547561989
Release 2002-08-26
Pages 48
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Life on the Lower East Side was bustling. Immigrants from many European countries had come to make a better life for themselves and their families in the United States. But the wages they earned were so low that they could afford only the most basic accommodations—tenements. Unfortunately, there were few laws protecting the residents of tenements, and landlords took advantage of this by allowing the buildings to become cramped and squalid. There was little the tenants could do; their only other choice was the street. Though most immigrants struggled in these buildings, many overcame a difficult start and saw generations after them move on to better apartments, homes, and lives. Raymond Bial reveals the first, challenging step in this process as he leads us on a tour of the sights and sounds of the Lower East Side, guiding us through the dark hallways, staircases, and rooms of the tenements.



A Square Meal

A Square Meal Author Jane Ziegelman
ISBN-10 9780062216434
Release 2016-08-16
Pages 336
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From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.



An Edible History of Humanity

An Edible History of Humanity Author Tom Standage
ISBN-10 9781782391654
Release 2012-12-06
Pages 300
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Throughout history, food has done more than simply provide sustenance. It has acted as a tool of social transformation, political organization, geopolitical competition, industrial development, military conflict and economic expansion. In An Edible History of Humanity Tom Standage serves up a hugely satisfying account of ways in which food has, indirectly, helped to shape and transform societies around the world. It is a dazzling account of gastronomic revolutions from pre-history to the present.



Lower East Side Memories

Lower East Side Memories Author Hasia R. Diner
ISBN-10 0691095450
Release 2002
Pages 219
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Manhattan's Lower East Side stands for Jewish experience in America. With the possible exception of African-Americans and Harlem, no ethnic group has been so thoroughly understood and imagined through a particular chunk of space. Despite the fact that most American Jews have never set foot there--and many come from families that did not immigrate through New York much less reside on Hester or Delancey Street--the Lower East Side is firm in their collective memory. Whether they have been there or not, people reminisce about the Lower East Side as the place where life pulsated, bread tasted better, relationships were richer, tradition thrived, and passions flared. This was not always so. During the years now fondly recalled (1880-1930), the neighborhood was only occasionally called the Lower East Side. Though largely populated by Jews from Eastern Europe, it was not ethnically or even religiously homogenous. The tenements, grinding poverty, sweatshops, and packs of roaming children were considered the stuff of social work, not nostalgia and romance. To learn when and why this dark warren of pushcart-lined streets became an icon, Hasia Diner follows a wide trail of high and popular culture. She examines children's stories, novels, movies, museum exhibits, television shows, summer-camp reenactments, walking tours, consumer catalogues, and photos hung on deli walls far from Manhattan. Diner finds that it was after World War II when the Lower East Side was enshrined as the place through which Jews passed from European oppression to the promised land of America. The space became sacred at a time when Jews were simultaneously absorbing the enormity of the Holocaust and finding acceptance and opportunity in an increasingly liberal United States. Particularly after 1960, the Lower East Side gave often secularized and suburban Jews a biblical, yet distinctly American story about who they were and how they got here. Displaying the author's own fondness for the Lower East Side of story books, combined with a commitment to historical truth, Lower East Side Memories is an insightful account of one of our most famous neighborhoods and its power to shape identity.



Bittersweet

Bittersweet Author Peter Macinnis
ISBN-10 1865086576
Release 2002
Pages 190
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An historical journey of the discovery and development of sugar around the world.



Biography of a Tenement House in New York City

Biography of a Tenement House in New York City Author Andrew S. Dolkart
ISBN-10 1930066708
Release 2007
Pages 142
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"I trace my ancestry back to the Mayflower," writes Andrew S. Dolkart. "Not to the legendary ship that brought the Pilgrims to Plymouth, Massachusetts, in 1620, but to the more prosaic tenement on the southeast corner of East Broadway and Clinton Street named the Mayflower, where my father was born in 1914 to Russian-Jewish immigrants." For Dolkart, the experience of being raised in a tenement became a metaphor for the life that was afforded countless thousands of other immigrant children growing up in Lower Manhattan during the past century and more. Dolkart presents for us a precise and informative biography of a typical tenement house in New York City that became, in 1988, the site for the Lower East Side Tenement Museum. Dolkart documents, analyzes, and interprets the architectural and social history of this building at 97 Orchard Street, starting in the 1860s when it was erected, moving on to the late nineteenth and early twentieth centuries when the neighborhood started to change, and concluding in the present day as the building is reincarnated as the museum. This book is a lasting tribute to the legacy of immigrants and their children, who were part of the transformation of New York City and the fabric of everyday American urban life. Distributed for the Center for American Places Recipient of the 2007 Award for Cultural History given by theNew York City Book Awards



Perfection Salad

Perfection Salad Author Laura Shapiro
ISBN-10 0520257383
Release 2008-10-01
Pages 282
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Toasted marshmallows stuffed with raisins? Green-and-white luncheons? Chemistry in the kitchen? This entertaining and erudite social history, now in its fourth paperback edition, tells the remarkable story of America's transformation from a nation of honest appetites into an obedient market for instant mashed potatoes. In Perfection Salad, Laura Shapiro investigates a band of passionate but ladylike reformers at the turn of the twentieth century--including Fannie Farmer of the Boston Cooking School--who were determined to modernize the American diet through a "scientific" approach to cooking. Shapiro's fascinating tale shows why we think the way we do about food today.



Up from Orchard Street

Up from Orchard Street Author Eleanor Widmer
ISBN-10 IND:30000101910648
Release 2005
Pages 389
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A story of a Russian-Jewish immigrant family living on New York's Lower East Side follows the lives of three generations of Roths, from Manya, the long-widowed matriarch and heart of the family, to her granddaughter Elka.



Twain s Feast

Twain s Feast Author Andrew Beahrs
ISBN-10 9781101434819
Release 2010-06-24
Pages 336
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One young food writer's search for America's lost wild foods, from New Orleans croakers to Illinois Prairie hen, with Mark Twain as his guide. In the winter of 1879, Mark Twain paused during a tour of Europe to compose a fantasy menu of the American dishes he missed the most. He was desperately sick of European hotel cooking, and his menu, made up of some eighty regional specialties, was a true love letter to American food: Lake Trout, from Tahoe. Hot biscuits, Southern style. Canvasback-duck, from Baltimore. Black-bass, from the Mississippi. When food writer Andrew Beahrs first read Twain's menu in the classic work A Tramp Abroad, he noticed the dishes were regional in the truest sense of the word-drawn fresh from grasslands, woods, and waters in a time before railroads had dissolved the culinary lines between Hannibal, Missouri, and San Francisco. These dishes were all local, all wild, and all, Beahrs feared, had been lost in the shift to industrialized food. In Twain's Feast, Beahrs sets out to discover whether eight of these forgotten regional specialties can still be found on American tables, tracing Twain's footsteps as he goes. Twain's menu, it turns out, was also a memoir and a map. The dishes he yearned for were all connected to cherished moments in his life-from the New Orleans croakers he loved as a young man on the Mississippi to the maple syrup he savored in Connecticut, with his family, during his final, lonely years. Tracking Twain's foods leads Beahrs from the dwindling prairie of rural Illinois to a six-hundred-pound coon supper in Arkansas to the biggest native oyster reef in San Francisco Bay. He finds pockets of the country where Twain's favorite foods still exist or where intrepid farmers, fishermen, and conservationists are trying to bring them back. In Twain's Feast, he reminds us what we've lost as these wild foods have disappeared from our tables, and what we stand to gain from their return. Weaving together passages from Twain's famous works and Beahrs's own adventures, Twain's Feast takes us on a journey into America's past, to a time when foods taken fresh from grasslands, woods, and waters were at the heart of American cooking.



Pilaf Pozole and Pad Thai

Pilaf  Pozole  and Pad Thai Author Sherrie A. Inness
ISBN-10 1558492860
Release 2001
Pages 234
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For many Americans, eating ethnic food is so commonplace as to be taken for granted. Yet, whether we acknowledge it or not, such foods create a powerful social language that speaks of cultural traditions and tastes that have been handed down from one generation to the next and, in some cases, appropriated and commodified by American commercial culture. Ethnic cooking represents both a source of sustenance and a complex form of communication. In this volume, eleven scholars explore the role of ethnic food in American culture, with a particular focus on women. The first six chapters offer personal accounts of the ways in which ethnic meals are embedded in women's memories and fortify their connections to one another. From a Sicilian-born mother who affirms her allegiance to her heritage through the loving preparation of traditional tomato sauce and pasta, to a Swedish American woman whose dozens of boxes of recipe cards document a process of cultural assimilation, to an Armenian American who uses a shared passion for cooking to forge a relationship with her lover's family--these essays speak in a personal voice about the power of food as a marker of women's identity. The final five chapters take a more analytic approach, scrutinizing the social and political aspects of ethnic food and the phenomenon of "culinary tourism." One essay offers a brilliant meditation on the gendered discourse of cooking in the Mexican American community, showing how food preparation provides many Chicanas with a vital language of self-expression. Another essay probes the author's penchant for Thai food and other cuisines from economically dominated cultures, situating it in the context of a larger system of privilege and oppression and as a form of cultural colonialism. By going beyond the obvious, these essays challenge our assumptions and expand our understanding of the significance of ethnic food in women's lives. Contributors include Meredith E. Abarca, Arlene Voski Avakian, Linda Murray Berzok, Benay Blend, Lynn Z. Bloom, Paul Christensen, Cathie English, Doris Friedensohn, Lisa Heldke, Heather Schell, and Leanne Trapedo Sims.



How the Other Half Ate

How the Other Half Ate Author Katherine Leonard Turner
ISBN-10 9780520957619
Release 2014-01-10
Pages 224
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In the late nineteenth and early twentieth centuries, working-class Americans had eating habits that were distinctly shaped by jobs, families, neighborhoods, and the tools, utilities, and size of their kitchens—along with their cultural heritage. How the Other Half Ate is a deep exploration by historian and lecturer Katherine Turner that delivers an unprecedented and thoroughly researched study of the changing food landscape in American working-class families from industrialization through the 1950s. Relevant to readers across a range of disciplines—history, economics, sociology, urban studies, women’s studies, and food studies—this work fills an important gap in historical literature by illustrating how families experienced food and cooking during the so-called age of abundance. Turner delivers an engaging portrait that shows how America’s working class, in a multitude of ways, has shaped the foods we eat today.



Three Squares

Three Squares Author Abigail Carroll
ISBN-10 9780465040964
Release 2013-09-10
Pages 344
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We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.



Moose

Moose Author Stephanie Klein
ISBN-10 9780061737121
Release 2009-10-13
Pages 320
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Stephanie Klein was an eighth grader with a weight problem. It was a problem at school, where the boys called her "Moose," and it was a problem at home, where her father reminded her, "No one likes fat girls." After many frustrating sessions with a nutritionist known as the fat doctor of Roslyn Heights, Long Island, Klein's parents enrolled her for a summer at fat camp. Determined to return to school thin and popular, without her "lard arms" and "puckered ham," Stephanie embarked on a memorable journey that would shape more than just her body. It would shape her life.