Last month, you would have found The American Plate: A Culinary History in 100 Bites
I do audition books with my card. And, some of the those make it onto our bookshelves, into my Kindle, or Audible libraries. This one is a great audiobook that I know I'll listen to over and over and that may be good entertainment for both of us on long car trips.
If You Love Learning New Food Stuff …
The book is divided into timeline chapters and within those chapters bites or tidbits of interesting information about the food we often take for granted, like celery.
Who knew that the celery stalks that we chop and toss into so many dishes today were once a luxury item. Or that Kalamazoo, Michigan was once dubbed, "the Celery Capitol of the World." Or why you see celery dishes and celery vases in antique glass collections?
Author Libby H. O'Connell tells how one Michigan farmer began to pile up dirt around his celery plants to blanch the stalks and make them sweeter and less fiberous. From there she explains:
"With the advent of refrigerated railroad cars, celery was shipped all over the country. It was just exotic enough, a somewhat pricey but not outrageous treat, not beyond the means of many Americans but still aspirational. Celery became hugely popular, and the development of special dishes for its presentation illustrates its status during the Gilded Age."
This book will fill in some blanks in your pantry of food knowledge. It will enhance your appreciation of what we enjoy today when you learn more about the past and how our current foodways evolved.
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Details:
Words: Penny Cherubino
Photos: ©2015 Penny Cherubino with cover courtesy of Amazon.
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