Read The Food of a Younger Land: The WPA's Portrait of Food in Pre-World War II America by Mark Kurlansky Free Online
Book Title: The Food of a Younger Land: The WPA's Portrait of Food in Pre-World War II America|
The author of the book: Mark Kurlansky
ISBN 13: 9781400181698
Format files: PDF
The size of the: 9.65 MB
City - Country: No data
Loaded: 1854 times
Reader ratings: 6.3
Edition: Tantor Media, Inc.
Date of issue: June 9th 2009
Read full description of the books:
The book cover says...."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". I was expecting a light read, with some humor thrown in - and I was blown away.
At the height of the Depression, the Works Progress Administration (WPA) was developed to put many of America's jobless to work doing things such as building parks (Eagle Point Park with gorgeous Frank Lloyd inspired architectural pavilions and ponds in Dubuque, Iowa)or painters such as Grant Wood (American Gothic) who has huge murals painted in the Iowa State Library, and many other creative projects to preserve America's rich history. One of the projects the WPA started was the Federal Writers' Project to help record and preserve for history the regional and ethnic foods that someone had the foresight to see were going to change, or disappear altogether with the increasingly easy transportation and influx of new ideas from different areas of the US and the world.
The book is broken down into regional areas and features short vignettes written about foods, food customs, recipes, and how they played a social role in a time now long past. Many of the short essays were written by authors who went on to become famous, others were written by average writers who simply had a tale to tell. What came out of it is a book that literally transports you back in time and enriches your sense of history in a very real way. Some of the foods talked about made my mouth water with anticipation, others made me cringe, but all showed just how much we've lost in the last century with the shift to frozen and shelf-ready standardized foods as well as the limited choices in drive-ins and chain restaurants. Many people have lost the knowledge and the eagerness of delayed gratification of biting into the first fruits and vegetables of a given season and the recipes that sprang from them, the delight of the special recipes that only a neighbor could make for the town festival, and the richness of choice and taste that came from each region's way of using what was produced close to home.
This book is a time transporter. Don't miss a chance to take the trip!
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Read information about the authorMark Kurlansky (born 7 December 1948 in Hartford, Connecticut) is a highly-acclaimed American journalist and writer of general interest non-fiction. He is especially known for titles on eclectic topics, such as cod or salt.
Kurlansky attended Butler University, where he harbored an early interest in theatre and earned a BA in 1970. However, his interest faded and he began to work as a journalist in the 1970s. During the 70’s he worked as a correspondent in Western Europe for the Miami Herald, The Philadelphia Inquirer, and eventually the Paris-based International Herald Tribune. He moved to Mexico in 1982 where he continued to do journalism. He wrote his first book, A Continent of Islands, in 1992 and went on to write several books throughout the 1990s. His 1997 book Cod was an international bestseller and was translated into more than 15 languages. His work and contribution to Basque identity and culture is recognised in the Basque hall of fame.