| Description |
10 audio discs (11.5 hr.) : digital ; 4 3/4 in. |
| Playing Time |
113000 |
| Note |
Subtitle from container. |
| Performer |
Read by Stephen Hoye. |
| Contents |
THE NORTHEAST EATS. Eating in Vermont / Roaldus Richmond -- Vermont foods / Cora A. Moore -- Rhode Island may breakfasts / Walter Hackett -- Dishes New York City's hotels gave America / Allan Ross MacDougall -- New York literary tea / Jerry Felsheim -- The automat / Edward O'Brien -- Italian feed in Vermont / Mari Tomasi -- Long Island rabbit stew: Hasenpfeffer -- North Whitefield, Maine, Game supper / Donald McCormick -- Raising mushrooms in Pennsylvania -- Vermont sugaring-off / Richmond -- An editorial memorandum on clams / James Francis Davis -- Maine clambake / Harry M. Freeman -- New York indoor clam-bake / M. Metevier -- Rhode Island clam chowder / Hackett & Henry Manchester -- Long Island clam chowder -- Maine chowders / Mabel G. Hall -- Oyster stew supreme at Grand Central, New York / MacDougall -- Rhode Island Johnny cakes / Henry Manchester & William Baker -- Beans / James Francis Davis -- Maine baked beans / Hall -- Kenneth Roberts' Maine-style hot buttered rum / McCormick -- THE SOUTH EATS. Mississippi food / Eudora Welty -- Recipes from prominent North Carolinians / Katherine Palmer -- Recipes from Arkansas -- Foods along U.S. 1 in Virginia / Eudora Ramsay Richardson -- Mississippi African-American recipes -- Diddy-way-diddy / Zora Neale Hurston -- Brown Hotel's Christmas dinner, Louisville, Kentucky, 1940 -- Alabama footwashing at Lonely Dale / Jack Kytle -- Coca-cola parties in Georgia -- Delaware's big quarterly -- South Carolina backwoods barbecue / Genevieve Wilcox Chandler -- Mississippi barbecue sauce -- The Possum Club of Polk County, Arkansas -- Georgia possum and taters -- Exotic Florida -- Kentucky ham bone soup -- Kentucky burgoo -- Sergeant Saunders' Virginia Brunswick Stew / J. B. Cook -- North Carolina chitterling strut / Katherine Palmer -- Menu for chitterling strut -- Mississippi chitlins -- Kentucky oysters -- Louisiana "Tete de Veau" / H. Michinard -- Kentucky wilted lettuce -- North Carolina oyster roasts -- Eufaula, Alabama, oyster roast / Gertha Couric -- Georgia oyster roast / Louise Jones Dubose -- South Carolina Pee Dee fish stew / Louise Jones Dubose -- Fish fry on Levee, Mississippi -- Mississippi mullet salad -- The baked fish of Alabama's coast / Francois Ledgere Diard -- Conch eats conch and grunts, Florida / Stetson Kennedy -- Josephine's Mississippi crabs -- Maryland crabs -- Florida shrimp pilau supper (St. Augustine) / Rose Shepherd -- South Carolina chicken bog / Louise Jones Dubose -- Virginia chicken / John W. Thomas -- The use and manufacture of filé in Mississippi / Jack Bathia -- Grandma Smith's Mississippi hoecake -- Florida hush puppies -- Kentucky spoon bread -- Mississippi molasses pie -- Divinity chocolates of Kentucky -- Alabama cane grindings and candy pullings / Couric -- Alabama eggnog / Jack Kytle -- Kentucky eggnog -- Old fashioned cocktail -- Mississippi pear wine / Clarence Kerns -- The mint julep controversy -- "Original Kentucky" mint julep (Frankfort distilleries) -- "Original Kentucky" mint julep (Drake Hotel) -- Mississippi mint juleps -- |
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THE MIDDLE WEST EATS. Nebraskans eat the wieners / Hans Christensen -- Urban Kansas eats and drinks -- Sioux and Chippewa food / Frances Densmore -- Nebraska buffalo barbecue -- Nebraska Pop Corn Days / M. C. Nelson -- Wisconsin sour-dough pancakes -- Nebraska baked beans / J. Willis Kratzer -- Cooking for threshers in Nebraska / Estella Tenbrink -- Wisconsin and Minnesota lutefisk -- Indiana pork cake / Hazel M. Nixon -- Nebraska lamb and pig fries / H. J. Moss -- Kansas beef tour / William Lindsay White -- Comments to Parker T. Van de mark, November 4, 1941 -- Nebraska cooks its rabbits / Moss -- Minnesota Booya picknic -- Indiana persimmon pudding -- A short history of the American diet / Nelson Algren -- THE FAR WEST EATS. Oregon Salmon barbecue / Joseph McLaughlin -- Puget Sound Indian Salmon feasts -- Washington's Geoduck clams -- A Washington community smelt fry / Carroll Kennedy -- Montanta fried beaver tail / Edward B. Reynolds -- Oregon wild duck / Joseph McLaughlin -- Utah salmi of wild duck / William H. Meal -- Washington wildcat parties / Kennedy -- Foraging in Montana / Reynolds -- Montana dulce / Reynolds -- Washington applets and cotlets -- Colorado superstitions -- Washington state hot school lunches -- The Basques of the Boise Valley / Raymond Thompson -- Western roving tables / Reynolds -- Oregon pioneer memories / Sara Wrenn -- Two recipes from the Bohemia district of Oregon / McLaughlin -- An Oregon protest against mashed potatoes / Claire Warner Churchill -- The potatoes of Kow Kanyon, Oregon / McLaughlin -- Depression cake / M. Kennedy & Reynolds -- Oregon blue ruin / Andrew Sherbert -- THE SOUTHWEST EATS. Iowa picnic in Los Angeles / John Moste -- Food a la concentrate in Los Angeles / Don Dolan -- A Los Angeles sandwich called a taco / Dolan -- A California grunion fry / Charles J. Sullivan -- "La Merienda" in New Mexico -- Choctaw Indian dishes / Peter J. Hudson -- Funeral cry feast of the Choctaws -- Arizona out-of-doors cookery / Edward Parrish Ware -- Notes on Oklahoma pioneer eating -- An Arizona Menudo party / J. Del Castillo -- Tucson's Menudo party -- When John Walton became governor of Oklahoma -- Oklahoma scrambled eggs and wild onions -- Texas chuck wagon -- Oklahoma prairie oysters / John M. Okison -- Oklahoma kush -- Oklahoma City's famous Suzi-Q potatoes / Lillie Duncan -- AN INFORMAL BIBLIOGRAPHY. Vermont cookbooks -- Cook books by Texans -- Partial cook books edited and/or published in Oregon -- Delaware recipes bibliography -- Colorado cook books -- Arkansas books -- Mississippi cook books -- Georgia cookbooks -- Bibliography offering further sources for menus, receipts, and eating habits of Southern California. |
| Note |
Unabridged. |
|
Compact discs. |
| Summary |
A 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. |
| Note |
GMD: sound recording. |
| Subject |
Cooking, American -- History.
|
|
Food habits -- United States -- History.
|
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United States -- Social life and customs -- 20th century.
|
| Genre/Form |
Audiobooks.
|
| Added Author |
Kurlansky, Mark.
|
|
Hoye, Stephen.
|
|
United States. Works Progress Administration.
|
|
Tantor Media.
|
| ISBN |
9781400111695: $34.99 |
|
1400111692 |
|
