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PODCAST

The History of American Food

Margaret Hardin

Starting with the first English settlements in the 17th Century, this podcasts traces how we went from barrels of salted meat & peas to Korean bbq tacos and the largest grocery store selections ever seen anywhere in the world. We"ll go everywhere - and it is full of surprises.Show Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.comInternets: @THoAFood

history food

All Episodes

27:56

086 18th Century Transportation - Part I

The History of American Food ·

2023/05/03

Tell me about your local library or history resource!Round 2: Her Half of History - written and presented by Lori Davishttps://herhalfofhistory.com/This week - how did stuff get around the colonies, and back out into the world?Why were port cities the only big cities?Were they all the same? Who did what where?For part one of the answer join me this week to see why food export was not the game north of the Mason-Dixon line. Also learn just how old that line was, and how petty the reason for its

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27:20

085 Foraging is for Losers - Stay in the Farmyard

The History of American Food ·

2023/04/26

Tell me about your local library or history resource!Round 1: Kelsey Creek Farm - sheep shearing, farm life and animal carehttps://bellevuewa.gov/city-government/departments/parks/community-centers/kelsey-creek-farm/visiting-the-farmLooking for a great Spring Dish - that's mostly greens and herbs... with just aenough egg to hold it all together? Kuku Sabzi:http://persianfoodtours.com/kuku-sabzi-persian-herb-frittata/ (you can sub dried cranberries – as lightly sweetened as you can find them or

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27:02

084 Pemmican - Why it’s Called That, What it is, How...

The History of American Food ·

2023/04/19

Pemmican Week - Part 1 - the intro. (Part 2 comes in a later season)It’s a favorite food for a variety of American Fad diets that cost a lot to follow. Yet it has a skilled and knowledge filled past, along with its own origin story. Learn what pemmican is, why we call it that, and some wicked foreshadowing as you learn how it’s about to turn the prairies of the Americas upside down. Oh yeah, and I make a wild leap of logic about the sexism of European translation of the Cree language. I sure know

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28:00

083 Turning Wild Game into Food is A Lot of Work -...

The History of American Food ·

2023/04/05

This week I deal pretty frankly with the facts of turning animals into food. There is a little discussion of blood and guts - and how removing them from an animal transformed it from a dead animal into meat - that is, food. These are essential transformations we don’t think about much - but they are unavoidable steps if you are going to eat meat. ANd it is a lot of work we almost never see anymore.Beyond that - it’s a look at what animals most people were eating most of the time. And what

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30:49

082 Coffee me in the Caribbean, Sugar - the 18th...

The History of American Food ·

2023/03/29

I love coffee and I love sugar (and tea and chocolate for the record). This is clearly a typical human response. I am also unhappy about their history and their present conditions of production. This episode is dedicated to understanding the history & why I think these things are luxuries - and should be somewhat condiered so - but also that treating the people producing them will not only make ALL our lives better but preserve the agricultural health of the planet.Seriously - good working

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25:51

081 Ketchup - the 18th Century Name for Umami

The History of American Food ·

2023/03/22

If for no other reason, listen this week to hear me say "Worcestershire" while looking at the word.This week it's ketchup - and what it was before tomatoes got involved. You'll learn about the history, and find out about all sorts of sauces that can reasonably stand in for the 18th century no sugar versions.A link so you can make your own:Towndends - How to Make Mushroom Ketchup - https://www.youtube.com/watch?v=29u_FejNuksLinks to some podcasts that go deep on Fish Sauce - if you you're

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29:56

080 Tomatoes & Other Foreign Fruits - The Conundrum

The History of American Food ·

2023/03/15

This week it's fruit's turn, and time to learn which fruits are locals, which are imports and how they got to North America, and into the colonial pantry.We glance briefly at fruits we've covered, mention familiar imports and look at the known locals - cranberries & blueberries and the surprise - strawberries!Then we examine the famous imports - tomatoes, melons and chilies and see where they came from and how they got here. I spend time pondering how the eggplant may have determined who liked

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26:40

079 Potatoes & Other Possibly Foreign Vegetables

The History of American Food ·

2023/03/08

All the "normal" colonial vegetables were foreign. Or they were imports anyway. Except for the famous ones - pumpkins (which are a fruit) and corn (which is a grain - mostly). But what is up with potatoes?All about potatoes - both kinds - and the general inability for English people to come up with useful descriptive clearly definative names for new stuff.Alsp how the Incan potato and the sweet potato did a complete status switcharoo in the colonies, and how pumpkin pie and sweet potato pie are the

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30:22

078 I Said Mixed Drinks. These are Definitely Not...

The History of American Food ·

2023/03/01

Turns out colonists were making mixed drinks in America... before there was America, or cocktails (officially). Some were elborate and required prep-work (syllabub, cherry bounce), some were super familliar (whiskey Tod?), and some were just a shot and a beer - but together - probobly.If you want to know what the equivalent of rolling up to the bar and asking for a Jack and Coke in the days before either of those existed, stop in for a listen.And yes - the Mint Julep is older than America, but not

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26:29

077 Whisk(e)y Pulls Alongside Rum - Adventures and...

The History of American Food ·

2023/02/22

THe 17th century was the age of Rum. The 18th century has a new fighter, Whisky or Whiskey - choose your spelling.How is happened, and where it was most important are all explored. There's some brandy and such, but these other things aren't as important, and don't shape the economic futiure the way whiskey and rum do.This week follow their adventures - you'll have to wait for next week to learn about all the mixed drinks - tasty and otherwise of the age.Music Credit: Fingerlympics by Doctor

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33:20

076 Colonial Wine – the Tedious and Extensive Reasons...

The History of American Food ·

2023/02/15

Was there wine in the North American British Colonies?No, but yes. There was pricey imported wine, and there were also other fruit wines - including stuff made from some of the American grapes.But no one was selling wine, and definitely no one was exporting any.All the reasons why, and the most maddening bug in the wine world all get described.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter:

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25:31

075 A Horse's Life - 18th Century Colonial Style

The History of American Food ·

2023/02/08

Horses - it's an issue we've basically used the whole country and most of history to run away from. Find out how the American horse problem started - and far we have not come in 300 years.Also - does your town have a Race St? FInd out why today!I'm not going to solve the American Horse problem, but I hope you can be more thoughtful about it - and maybe then you can solve it?Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email:

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24:33

074 18th Century Colonial Eggs & Associated Chicken...

The History of American Food ·

2023/02/01

Eggs & ChickensIn the 18th century eggs made practical and fancy food (cake!). Chickens made fancy food. Or at least special occasion food. If you wanted bird meat, you usually ate it wild.Chickens on the other hand were always underfoot. They were just there. Until it was time to develop the fancy chicken. Hear all about how the rising demand for more art, and the changing economics of paintings lead to lots and lots of chicken art!Music Credit: Fingerlympics by Doctor TurtleShow Notes:

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28:17

073 18th Century Hogs - The Start of the Pork Industry

The History of American Food ·

2023/01/25

Hey!Hey, Guess what?Did you know that pigs have many names... and many fats. No, please. Wait. Don't run away from me. I'm really here to talk about dental health and delcious sausages. Does this sound like a strange pairing. You migh be correct. Anyway. I just got back from a Boucherie. For the 5th time, so maybe that's a lame excuse. Really, what I'm trying to say is there is no modern American breakfast without piggies. Ask me how. I dare you? No I mean that nicely. I have sausages

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19:09

072 18th Century Pumpkins - Not Exciting

The History of American Food ·

2023/01/18

This week we are about to lose an original member off the leader board.But before the pumpkin slips away for a few seasons, I'll share with you why American food pumpkin dishes are so boring, despite this country being the home of the pumpkin, plus another slightly terrifying but very surprising fact.So enjoy!Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFoodPost:

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35:35

071 Thar She Blows – The Rise of the 18th Century Oil...

The History of American Food ·

2023/01/11

Well, well, well. Still not eating whale are we? Why in the heck are you talking about whale in a food podcast then? Turns out the global trade that lead to the pelagic (open ocean) whaling trade is a follow on of the "food for sea" in development.The same thinking about food in action (travel food) will become essential to soon-future-America's expansionist and war dreams (not always different).Anyway - reading at night used to smell like whale oil... if you were lucky.Look at that glow of your

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35:43

070 The History of Whaling

The History of American Food ·

2023/01/04

This week one of my cats makes his debut in sound design. His playing about in the closet makes me it seem as if I have Very Strong Feelings about trends in rich people food. But mostly this is a look into the past of large-whale eating on a global scale up until about the 18th century. There are also surprises around how long it took Europeans to agree that whales are not fish. The pre-modern relationship to fat comes in to play - when you are most of your own heating source for most of the

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29:23

069.5 Bonus - Ice Science, Fire Science & Energy

The History of American Food ·

2022/12/21

OK - No regular episode, just a bonus one. But the season of Misrule is just going to do that to us here in the 18th Century. It's kindof a chemistry class - but worry not - no tests and no homework.This feels like a timely episode for those of us in the snow belt, since it helps you understand why salting the sidewalk prevents ice. But mainly I take the long way - through fire and dynamite - to explain why you make ice from water by causing already frozen ice to melt using salt.Chemical bonds are

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32:54

069 18th Century Deer are Somehow Rustic & Fancy & Money

The History of American Food ·

2022/12/14

Deer are really cute. Well baby deer are cute. We've been making pictures of them for ages. We've been making pants and shoes and stuff of deer generally for even longer though. And while people generally agree that deer are darn tasty, Americans continue to regard them as either exotic meat or food for the fancy rich or the rustic poor - but never everyday food for normal people. Not for regular Americans on a regular basis anyway. Some of the the why may lie in the 18th century colonial adventures

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26:01

068 Wood Part II - Charcoal, BBQ & Mellowed Spirits &...

The History of American Food ·

2022/12/07

Wood continues to do it all!But this time, mainly as charcoal. It makes iron, it ages booze, it's necessary for barbecue, it makes gunpowder. Charcoal - where did it come from, how does it happen, and a whole list of things it can do. Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFood

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