counter create hit The Food of a Younger Land: The Southwest Eats New Mexico, Oklahoma, Texas, Southern California - Download Free eBook
Ads Banner
Hot Best Seller

The Food of a Younger Land: The Southwest Eats New Mexico, Oklahoma, Texas, Southern California

Availability: Ready to download

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, before chain restaurants imposed uniformity and low quality, and before the Frigidaire meant frozen food in mass quantities. Back then, the nation's food was seasonal, region 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, before chain restaurants imposed uniformity and low quality, and before the Frigidaire meant frozen food in mass quantities. Back then, the nation's food was seasonal, regional, traditional, and it helped form and reflect the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped in the Great Depression and millions of Americans struggling to get by, President Roosevelt created the Federal Writers' Project under the New Deal as a make-work initiative for authors. Zora Neale Hurston, Eudora Welty, and Nelson Algren were among the writers dispatched across the country to chronicle the eating habits, traditions, and struggles of local people at a moment in time right before they began to disappear. The project, called America Eats, was abandoned in the early 1940s because of the war, and never resumed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Featuring authentic recipes, anecdotes, and photographs, these pages evoke a bygone era. Mark Kurlansky brilliantly documents the remarkable stories and fills in the historical spaces with his own context and commentary, serving as a guide to this hearty and poignant look at the country's culinary roots. This installment from The Food of a Younger Land features Los Angeles Tacos, an Arizona Menudo Party, Texas Chuck Wagons, and Oklahoma Prairie Oysters. Here the WPA writers find Americans in their Southwestern niche, eating an enormous diversity of meals.


Compare
Ads Banner

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, before chain restaurants imposed uniformity and low quality, and before the Frigidaire meant frozen food in mass quantities. Back then, the nation's food was seasonal, region 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, before chain restaurants imposed uniformity and low quality, and before the Frigidaire meant frozen food in mass quantities. Back then, the nation's food was seasonal, regional, traditional, and it helped form and reflect the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped in the Great Depression and millions of Americans struggling to get by, President Roosevelt created the Federal Writers' Project under the New Deal as a make-work initiative for authors. Zora Neale Hurston, Eudora Welty, and Nelson Algren were among the writers dispatched across the country to chronicle the eating habits, traditions, and struggles of local people at a moment in time right before they began to disappear. The project, called America Eats, was abandoned in the early 1940s because of the war, and never resumed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Featuring authentic recipes, anecdotes, and photographs, these pages evoke a bygone era. Mark Kurlansky brilliantly documents the remarkable stories and fills in the historical spaces with his own context and commentary, serving as a guide to this hearty and poignant look at the country's culinary roots. This installment from The Food of a Younger Land features Los Angeles Tacos, an Arizona Menudo Party, Texas Chuck Wagons, and Oklahoma Prairie Oysters. Here the WPA writers find Americans in their Southwestern niche, eating an enormous diversity of meals.

32 review for The Food of a Younger Land: The Southwest Eats New Mexico, Oklahoma, Texas, Southern California

  1. 4 out of 5

    Robert

  2. 5 out of 5

    Cecilia Dunbar Hernandez

  3. 5 out of 5

    jennet wheatstonelllsl Proc

  4. 4 out of 5

    Allison

  5. 4 out of 5

    Janet

  6. 4 out of 5

    Mary Lacklen

  7. 5 out of 5

    Fabiola Rivera

  8. 5 out of 5

    Tim Goebel

  9. 4 out of 5

    Martha

  10. 4 out of 5

    Jeanette

  11. 4 out of 5

    Liz

  12. 4 out of 5

    Rebecca

  13. 5 out of 5

    Barb

  14. 4 out of 5

    Rolandofeld

  15. 4 out of 5

    Nicole Donze

  16. 5 out of 5

    John

  17. 4 out of 5

    Grace

  18. 5 out of 5

    Susan

  19. 5 out of 5

    Pamela Parson

  20. 5 out of 5

    Mary P

  21. 5 out of 5

    Heather

  22. 4 out of 5

    Joyce

  23. 4 out of 5

    Cedrick

  24. 4 out of 5

    Gogeyi

  25. 5 out of 5

    Jenn "JR"

  26. 4 out of 5

    Kaylyn

  27. 5 out of 5

    Sharon

  28. 4 out of 5

    Jennifer Salazar

  29. 4 out of 5

    Diane in Australia

  30. 5 out of 5

    Aex0

  31. 5 out of 5

    David Lomas

  32. 5 out of 5

    Cindy Engel

Add a review

Your email address will not be published. Required fields are marked *

Loading...
We use cookies to give you the best online experience. By using our website you agree to our use of cookies in accordance with our cookie policy.