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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

23:28

067 Wood Part I - Money in Masts & Barrels

The History of American Food ·

2022/11/30

Wood! It is back, and now it's worth money.You get to hear about how the iron industry wrecked English wood stocks, the King's Broad Arrow, crusty New Hampshire-ians & the Pine Tree Riot, fancy woodworking and just how there were so many MANY barrels rolling around the New World. Oh and how you can date pictures approximately by looking at the hoops on barrels. This week the blog will also have really pretty pictures of marquetry - that is - fancy wood inlay. Music Credit: Fingerlympics by Doctor

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24:04

Reprise! 030 Turkey - No Disasters - Just the Bird

The History of American Food ·

2022/11/23

I was almost done with this super cool look at wood and charcoal - and then my computer went down. I have to completely rewrite the 6 pages I already had - AHHHHH! Even the outline I wrote for myself went POOF!But enough doom and gloom. Instead of killing myself, I'm hitting the kitchen to make béchamel and lots of delicious other stuff. And you can revisit my Tour de Turkey.Plus a blast from the past of 1901.See you next week - back in my usual form.------Finally - the truth comes out. Why is

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26:59

066 You Call That a Biscuit?

The History of American Food ·

2022/11/16

Biscuit Biscuit BiscuitThere are few baking words that can elicit so much general consternation.Cupcake - maybe? But mostly not since most of the world can agree on cupcake, but biscuit is a word that means so many and yet also some deadly specific things to some people.How did this mess get stared? I don't claim to have all the answers - but I do have some.Rock hard - to middle stage to fluffy - I can explain!So come along, and find out what the heck!Check out the blog for details. Calm down -

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25:13

065 Cream & Pudding & Cake that is Not a Lie

The History of American Food ·

2022/11/09

By the end of the 18th century - we are SO CLOSE to ice cream - but we are not there yet. But I want to set the scene that dessert is becoming a thing, and that all the pieces are there. Sitting there, just waiting to be ice cream.I mean Jefferson has a recipe in his own hand - likely told to him by his enslaved, Paris trained, French speaking, Black cook, James Hemmings. And George Washington had an ice cream freezer among his presidential party throwing accoutrements - likely used by his

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21:22

064 Milk & Butter Money

The History of American Food ·

2022/11/02

Enter the Dairy Maid - or Milk Maid, I'll accept either answer.They were one of the these groups of women who used to be a skilled worker, but that pesky no being able to sign contracts or own stuff really stifled the ability to do any business beyond work for wages. Funny that. But in the 18th century and the rise of Dairies as stand alone businesses because there was A) land to have themand B) large bustling cities that worked as a customer baseyou could start to get cream skimmed by someone

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24:08

063 Beef - It's American Food Now

The History of American Food ·

2022/10/26

This week the ox stops being fancy food for fancy people and becomes workaday food for city people and sailors alike. But it also became manly party food all at the same time.I explain why its ox, not cow - but will be cow again.Here's Bugs Bunny in the Bull Fighting Ring - nostalgia or new? Just watch it. It's all fun.https://www.dailymotion.com/video/x7yzp40Not up on yourColonial History of New Spain? Here's a cheat sheet on Coronado -

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29:53

062 Rice - In the Carolina Kitchen

The History of American Food ·

2022/10/19

So many Links this week!But great places to visit - a blog, a rice foundation, a shop for all things (many things?) Carib - I admit I'm excited about that one. There's not much Caribbean representation on my Global Shopping Street.But most exciting of all - the exposure of fakes and the possibility of breaking news!Rice pretends like its a background player - but it's a drama grain.A savory calas (rice croquette) recipe: https://www.poppytooker.com/calasOh - just look up Poppy Tooker, this a New

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24:54

061 18th Century North American Rice - A History

The History of American Food ·

2022/10/12

American Rice - Voyage the FirstSome of the rice might have started from Asia, but all of it came directly from Africa.But which side - the West, or from Madagascar? How from Madagascar - isn't that all the way over on the east side?Yes to all of this. The who and the when - kindof - are all covered. And learn what a monocot is. You'll have to look up the spelling of cotyledon on your own. Oh wait. You can see how it's spelled there.But a video to look at Old Colonial or at least Early American

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27:04

060 Cider - The Drink of Liberty! Only Royalists...

The History of American Food ·

2022/10/05

For more of Me & Jess talking about SpiceVisit: https://theflakyfoodie.com/Watch: https://youtu.be/K_2pZ3VhbwQListen: https://theflakyfoodie.com/2022/09/447/For Juneteenth - https://theflakyfoodie.com/2022/08/19-juneteenth-365-with-nicole-a-taylor-watermelon-redbirds/Grilled Cheese: https://theflakyfoodie.com/2022/09/21-grilled-cheese-restaurant-impossible-with-tim-of-the-melting-truck/And Finnish Sandwich Cake:

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24:35

059 Beer - That Good Civilized Drink, Cider is for...

The History of American Food ·

2022/09/28

Beer! It's as American as apple pie. Or maybe its English? Or German? OK - Colonial Beer has a bit of an identity crisis. Can you call it beer if it doesn't even contain malted grain?Anyway spruce is the trendy thing - or hop tea? Anyway, there's not much dry hopping because the little buggers are expensive, the best way to get the most power out of them is to boil the dickens out of them... right?Look - lots was going on in 18th century beer. Come along and find out. And discover if you

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28:44

058 Tarts & Sweet Pies

The History of American Food ·

2022/09/21

We have the bored rich to blame for tiny little bite size tarts. As busy colonials with outdoor ovens and too many things to do, we made our tarts big - and to go at meal times.We will, alas have to wait for the coffee cake.The liver pudding could go in the second course, but honestly, everyone would prefer the marrow pudding. Even more than that - lets go with the fruit tarts - because that's what the busy cook and the sugar happy colonials want. Like so much spice - complex sweet savory

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35:01

057 Pie - Savory Kinds & the Original Hot Pockets

The History of American Food ·

2022/09/14

Spelling Guide:PIE & PYESea Pie - the English version with no fish. Fancy or only 2 meats as you will.Cipaille, Cipâtes (spelling like the filling is up for debate, if not inviting argument) - Quebecois. 3 meats is most common. Regional variations with vegetables and spices or not. Onions almost always.Six-Pâtes as you will - higher and with more meats is best for that true Louis XIV Sun King feel. An historical curiosity.Head on over to the blog for nursery rhymes, coffin lids, and spanakopita

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40:11

056 Wheat & Barley - The Rise of 18th Century...

The History of American Food ·

2022/09/07

America has long been known as a Destination for Innovation. But what if I told you the innovation was ...a) just editing on the hard work of many individual from many civilizations? &b) lots of the hard scut work was done in colonies before there were even was an America?OK... ok ok there's more to it than that. But it is high time we recognize that sweeping innovations are ALWAYS the result of immersion in the contemporary environment. Sure, some jumps are bigger than others, but no innovation

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24:48

055 18th Century Legumes - Creating the American Bean

The History of American Food ·

2022/08/31

What a disappointment, beans. The green bean - the French bean - how this quintessential American food got that name, I'll explain - is the only fancy tasty bean. The rest, and sad stand-ins for when there's no meat.And since the British diner - at home or in the colonies - doesn't use garlic, except as a cough remedy, it's unlikely they could even enjoy beans. Except down south, where spiced and smoked pork, the cayan pepper, and rice are all conspiring to bring the black-eyed pea to a good

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29:57

054.5 Bonus Scurvy - What it is, How to Cure it & Why...

The History of American Food ·

2022/08/17

What better time to explain scurvy (a very gross disease) - than right after my paean to the 18th century orange?Learn it's causes, what it looks like, how to prevent and how to cure it - including, eat your cabbage!This is the first in what will be an ongoing series in the diseases of deprivation that haunt us humans. Stay tuned for the greatest hits that includes things like pellagra, rickets and goiter! And become much more grateful for some of the food additives and cooking rules that are part

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33:46

054 18th Century Oranges - Bitter, not Sweet

The History of American Food ·

2022/08/03

Orange - a strange word, and important fruit - not just in the kitchen, but as a political symbol as well. Come hear about it all, and some mythbusting about the origins of marmalade - and the defense of onion marmalade as well.Link to Townsends recipe for Orange Fool: https://www.youtube.com/watch?v=T2AG545WIsgLink to Orange Syllabub with the Kitchn (I would suggest orange flower water instead of the rose water): https://www.thekitchn.com/recipe-orange-syllabub-166177Feel free to do an orange

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27:27

053 18th Century Gardens - For Use or Delight

The History of American Food ·

2022/07/20

Mary Mary, Quite Contrary , How does your Garden Grow?Or more importantly what grows in it, is it geometric or naturalistic, and who's doing the spade work?Gardens in 18th century America run the gamut from pure survival to combining pleasure and purpose, to being show pieces entirely - Just like the Dowager Lady Grantham'sMost Important (and very readable) Book for this Episode: Leighton, Anne. _American Gardens in the Eighteenth Century: For Use or Delight_Boston: Houghton Mifflin, 1976 Music

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26:10

052 18th Century Pre-Revolutionary Tea

The History of American Food ·

2022/07/13

Tea - We did a big tea history last time. This time, it's smaller time. More details, more ceremony, more farce. But if you are curious what tea was drunk when, and how the Dutch lost ground to the English - stop by to find out.And pirate plunder shows up on the tea table - both as tea and tea pot.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFood

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34:25

051 Lemons & Pineapples - The Caribbean Invasion

The History of American Food ·

2022/07/06

Lemons - they solved scurvy right? Or was it limes. Neither. These little ovoids were way WAY too precious to use on the common sailor like that. But find out where lemons came from and how they were used in food in the 18th century. How long ago was oyster with a squeeze of lemon a thing people were into?And pineapples - where are they from, and how did they get to Europe and North America?Is there a reason that there are a million pineapple household decor things, but barely any pineapple

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29:49

050.5 Bonus The Quickening - What 17th & 18th Century...

The History of American Food ·

2022/06/29

I cannot let the story stand that abortion and management of fertility is only a modern issue in America. It has been part of the landscape before Europeans arrived. But I'm not even close to being qualified to comment on that.Instead this is a deep dive into the back of cookbooks of the popular and widely available 17th and 18th century cookbooks that were to be found in British Colonial and American Kitchens - and the fact that they contained recipes and instructions for both ending early

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