{"id":1412,"date":"2015-01-22T10:10:00","date_gmt":"2015-01-22T10:10:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=1412"},"modified":"2015-01-22T10:10:00","modified_gmt":"2015-01-22T10:10:00","slug":"great-read-or-listen-the-american-plate-a-culinary-history-in-100-bites","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=1412","title":{"rendered":"Great Read or Listen \u2013 The American Plate: A Culinary History in 100 Bites"},"content":{"rendered":"

Last month, you would have found The American Plate: A Culinary History in 100 Bites<\/a>\"\" on both my bedside table in audiobook form and beside my reading chair with the Boston Public Library's (BPL) hardcover edition.<\/p>\n

\"Cover<\/a><\/p>\n

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.<\/p>\n

\"American<\/a><\/p>\n
Bites Range from Jello to Bagels and Bialys to Frozen Foods.<\/div>\n<\/div>\n

\"Photo\"<\/a><\/p>\n

If You Love Learning New Food Stuff …<\/h2>\n

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.<\/p>\n

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?<\/p>\n

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:<\/p>\n

"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."<\/em><\/p>\n

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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. <\/p>\n

What's on your Food Lover's shopping list? Shop Amazon for all your kitchen & dining needs<\/a> and support this site!<\/em><\/span><\/p>\n