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$3.42The Story
Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouris foods include a bountiful variety of ingredients. In Food in Missouri: A Cultural Stew, Madeline Matson takes readers on an enticing journey through the history of this states food, from the hunting and farming methods of the areas earliest inhabitants, through the contributions of the states substantial African American population, to the fastfood purveyors of the microwave age.Tracing the history of food preparation, preservation, and marketing, while highlighting the cultural traditions that engendered each change, Matson shows how advances in farming methods, the invention of the electric range, the development of cookbooks, and three waves of immigration have profoundly influenced what Missourians eat today. Along the way, she highlights some of the key people, places, and institutions in Missouris food history: Irma S. Rombauer, author of Joy of Cooking; Stark Bros Nurseries and Orchards in Louisiana, Missouri, the largest familyowned fruittree nursery in the world and the home of Delicious, Golden Delicious, and Gala apples; St. Louiss Soulard Market, established in 1779 and said to be the oldest public market west of the Mississippi; and Stone Hill Winery, a leader in Hermanns nationally recognized wine making industry.By bringing to life the traditions behind the foods we eat every day, Food in Missouri provides a unique perspective on the people who explored and settled the state, showing that Missouris rich heritage truly is a cultural stew.
Description
Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouris foods include a bountiful variety of ingredients. In Food in Missouri: A Cultural Stew, Madeline Matson takes readers on an enticing journey through the history of this states food, from the hunting and farming methods of the areas earliest inhabitants, through the contributions of the states substantial African American population, to the fastfood purveyors of the microwave age.Tracing the history of food preparation, preservation, and marketing, while highlighting the cultural traditions that engendered each change, Matson shows how advances in farming methods, the invention of the electric range, the development of cookbooks, and three waves of immigration have profoundly influenced what Missourians eat today. Along the way, she highlights some of the key people, places, and institutions in Missouris food history: Irma S. Rombauer, author of Joy of Cooking; Stark Bros Nurseries and Orchards in Louisiana, Missouri, the largest familyowned fruittree nursery in the world and the home of Delicious, Golden Delicious, and Gala apples; St. Louiss Soulard Market, established in 1779 and said to be the oldest public market west of the Mississippi; and Stone Hill Winery, a leader in Hermanns nationally recognized wine making industry.By bringing to life the traditions behind the foods we eat every day, Food in Missouri provides a unique perspective on the people who explored and settled the state, showing that Missouris rich heritage truly is a cultural stew.
