The History of American Food

So you are a typical early 19th Century American type... Is there a dairy scene?  Yes.But are you drinking milk?  Maybe... and probobly only for breakfast.Ok... but is it Raw Milk?  Most likely not.In the early 19th century, most milk products were at least heated (cheese) or outright cooked - almost everything else - or downright boiled - your breakfast milk.Funny thing is, Americans have retained their passion for boiled milk at breakfast.  We just flavor it with coffee and tea now.For more on this and how the evolution of the American Barn got us ready to have Milk Runs on trains, listen in.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Check out the NCPTT... while it's still there, and maybe find an unexpectedly cool place to live.  Or maybe a cool woodworking job.https://www.nps.gov/subjects/ncptt/index.htmHey - so were early Americans eating mushrooms?Yeah.  But not all that much.  Just enough for a mushroom industry to spring up in the end of the century - but only in one place, and only for one kind.But in the meantime - mushroom powder is DELICIOUS... and not that hard to make.Recipe for 1 quart/4 cups/1 litre of MushroomsClean your favortie way.  Cut or break up.Combine with:1/2 tsp mace (or slightly less nutmeg)5 cloves2 bay leaves1/4 tsp pepper (or more depending on your tastes)1 Tbs salt1 small onion quartered (or half a large one)1 Tbs fat (butter or your favorite oil)1 Tbs vinegar (white/rice/apple cider all good choices)Heat over medium-low heat to sweat the mushrooms.  When mushrooms have withered - take off heat.  Squeeze out all the liquid using lint free tea-towel.Save liquid, reduce by 1/2 - Mushroom Ketchup!Remove large spices and larger onion pieces.  Spread out on drying tray.Dehydrate to crispy. (Dehydrator - or 200F/100C for a few hours)Crush to powder in favorite appliance.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

While last episode was drowning in information - this week when hunting down mushroom info... it's a bit of a desert.  But no worries, there's still fun stuff to be learned - mainly just what is a mushroom?  And how have humans crossed paths with it - in ways besides tripping out?Also - how is the lack of information and the limited presence of mushrooms in AMerican food related?Some answers are here.Also - The Fantasia clip of Tchaikovsky's "Chinese Dance" will let you see (among other things) open and closed mushrooms - the "li'l-est" one with it's veil more or less intactAlso - that in the 1940's Americans were pretty mushroom cluelessMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

This week - it's time to look at the connection between westward American Expansion and the apple. How is the apple all tangled up with our creation of the  19th century tall tales we started to tell on and about ourselves? So get ready for a visit from some of the features/specters of that myth making that inhabited a huge part of the 20th century. Links:Johnny Appleseed Cartoon (1948) Paul Bunyan Cartoon (1958)  John Henry Cartoon 1 (1973 – narrated by Roberta Flack)John Henry Cartoon 2 (2000 - Disney)Pecos Bill Cartoon (1948) Davy Crockett Disney TV show Theme Song (1954 – This is… OOoooF rough) Iriana Geogescu's plum dumplings you can use with apples.  Or apricots of course.   Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot comThreads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

As odd as it sounds, there was a time in American Food before oatmeal.And while that's wild on it's own, even more impossible to imagine is how much of agriculture used to be dedicated simply to growing food to feed the animals that allowed you to run the farm.  Having solar panels and biodigesters to create power on the farm now is pretty wild... but it wasn't that long ago, all things considered when all the energy used on a farm was grown... on the farm!But it does help put into perspective how much energy it took to simply grow enough food for the farm - and then a little more to sell.  The surplusses we have now - simply NOT possible.To learn about the origins of 40 acres and a Mule - no the earlier origins... and how 160 acres would become the standard for American farms, tune in, and marvel at the idea of the oatmeal raisin cookie - and how far away it is from it's high end hose food origin.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Finally - Recipes for early 19th Century Fried Chicken - sorta.IT's time to learn some chicken history and face the reality about what chickens were really for in the early 19th century - eggs!If you wanted bird meat there were lots of better birds out there to eat above and beyond the scrawny backyard chcicken. But that was about to change as the worlds chickens began to come to America.To learn about all that and more - listen in.And the old Temple in Turkiye / AnatoliaGöbekli TepeScorpion Carving (photo 11)Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Ever notice that fabulous dinner parties depicted on screen rarely take place earlier than the 1800's - and in America pretty much always after the Civil War?Well!  That's because in just about every one of those situations the eating etiquette would look so different it would be unrecognizable - in fact it's likely people would be eating with their fingers!Americans have only been eating with forks - on a regualr basis for about 150 years!The earliest Americans ate with their hands - becasue so did almost everyone else.Oh - and I answer the question, why do Americans constantly switch which hands they hold knife and fork when eating fancy?All manner of Fork Trivia is covered.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Yes yes... tasty pigs.But as you might have gathered I'm not entirely OK right now.  Will there be a National Park Service -NPS.gov by next episode?Will I have access to the library of congress or is it going to get "Alexandira'd"?I don't know, but at least I do know that I can hook you up with both old school and modern methods of preserving pork when the power grid goes down.I the mean time take care, love your local food producers and be kind.  Even and possibly especially to the people who don't eat pork.  They're fine as well - and it mean more for us ominivores.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Turns out all I was able to squeeze in to this episode was the fresh pork - more or less.How to keep pork will be around next time.But the big lesson is - boy do we need our hands held when it comes to recipes.Is 50 words not enough for you to prepare boiled poik and pease porridge?  It certainly isn't enough for me.  I'd be absolutely sunk.Though it does explain why enslaved cooks could learn the recipes that were read to them out loud.  The recipes weren't that long.   Just small notes getting them to combine techniques they were already familliar with.The woman reading the recipe probobly didn't know what it was supposed to be like either.  As long as it tasted good - that was good enough.So come along - and be glad at the variety in your pantry.  Becasue in the 19th century - it was likely all pork a lot of the time.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

To Market to market to buy a fat pigHome again home again jiggety jig...But how did those pigs get to market in the first place?On their own 4 feet!  That's right, there's more than one way to concentrate corn down for better transport and not all of it is Bourbon / Corn Whiskey.Also learn about how early mechanical America only kept moving due to the presence of pigs.Big contributions to the script from Mark Essig's _Lesser Beasts_ Be sure to look up the Canadian Super Pigs... and the problem they are.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

This week I've gone crackers.  I've wondered for awhile why it's biscuits everywhere else - but sometimes ... it's crackers.  I mean, the most British of British claymation - Wallace and Grommit, when they go to the moon to get cheese, even they bring crackers.... not biscuits.That, and a few other things had me wondering if crackers and biscuts DIDN'T come from the same source?  Rather did the two just meet in America.  Turns out - that's what it was.It was Douglas Mack of The Snack Shack that got me stared with this post on biscuit and cracker mysteries of the past: The Snack That's a Secret IngredientAnd here are the llinks to @oliviacooks excellent cracker recipes made with sourdough discard:Love & Olive Oil - Sourdough CrackersSiicilian Parchment Sourdough Crackers (pane carasau)both include a non-sourdough version.Find out how it was New Sweden all along.  Or maybe not that... but they were involved.  Anyway, be glad your crackers have fat and leavening in them.  Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Sure - people say America is built on A LOT of things, but the rise of Industrial America depends on two things - Bread and Steel.  Steel to make the Great American Dessert into the Great American Bread Basket - and all that wheat would make the steel of the railroad make lots of sense very quickly.If you are curious just what steel is - and how all that early American iron is related, this is your episode.  Sure - I'm a food podcast, but this time it's all about Geology, Steel and some bread.The King Arthur Bread Recipe: https://www.kingarthurbaking.com/recipes/no-fuss-focaccia-recipeMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

For those of you listenting along at home - a little reminder, these are just filler episodes from the other podcast project I was playing around with.  If you want that feed and not this one - hop over there.But for those of you who need something to tide you over - listen along to the Hot Nonsense (and a little Cristo Fernandez appreciation).Again - this is not the safe for everyone part of the feed.  And some of the bonus contect will be just fine.  But this is to simply avoid a blank space if I can help it.So carry on with the Zorro-ing and say in the comments if it's too many locations #locations #toomuchBust seriously - your 6 eps in to a 10 episode season and you're just going to send this many hares running in the field of story.What Gives?Also - Greta admits she entirely absolutely was guessing and was WRONG.But that's happened before & will most likely happen again.You better start paying some things off in the next few episodes.  That's all I ask. Oh - and don't stop delivering on the fashion.

Welcome to the messy alcoholic beverage scene in the early 19th century.  Migration, mechanization and new profit centers are all going to shift how alcoholic beverages are made and regarded in early America.  They are less part of community exchange, and instead become part of the flow of economic life.  Any sense of aged or carefully constructed liquors will never develop.  Instead alcohol will have more of an identity as a cog in the economic wheel.And becaseu booze is about to become big business, lots of people are going to have lots to say about it.So to find out how messy and fast moving thing are as the split in what the north drinks and what the south drinks emerges - jump in and hang on.  There is a whole bunch of information in here.Drink Up! Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

*THIS* is the don't listen at work part of the feed. I'll include this for all the naughty episodes.  And Zorro - he's a Bad Boy?  Bad Girl? Oh heck... it's just how bad people can be when it all becomes about money, power and entertaining TV.So have you been following along?Now that we have our major players set up - and the relationships are established we can really get the plates spinning:Secret Societies - checkLove Triangle - checkTwin Brothers - checkMysterious/Nefarious Death - checkand a SLAP! - check and checkThere's some fun close quarters fighting, riding off frantically into the moonlight, and jaw clenching to beat the band.  Capt. Monestario get's to employ his jaw clenching in a range of emotional situations.We get a doctor that washes his hands (what!?)But most of all - Jamie and Greta hint what's next after we come to the end of the 1st season of Zorro.So saddle up - and come along for the ride.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

This episode wwas one for the books.  So many many books.  And the reading and researching of all those recipes showed me that - once again - some of the assumptions I went in with were way off!Chicken and dumplins... dumplin - are not typical early 19th century fare.  But plenty of other stew type things are.  And there are lessons in the recipes for all us modern cooks - regardless of how we cook our stew.The biggest big deal - brown your meat!  The other thing - freshen up your seasoning right before serving.  Do it!But what if it's a vegetable... a meatless stew?  Well, I fear to tell you, due to the spice fearing vegetarian crusaders of the 19th century (the Grahamites and their ilk) this was a terrible time to go hunting for good American vegetable stew.  It was there, but not in any printed cookbook.  America's date with generally good vegetable cookery got badly shoved into the corner.Sigh.But get on board with why our stew got so bad - and how you can make yours great!Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

This episode is a not a love letter, more of a crush note about Romania.    I'm at the point of fascination. I don't know a lot about Romania, really, and they definitely know nothing about me, but what I got to see in a short amount of time has me wanting to know more.     If Romania strikes you the same way – here are all the links I mentioned to look up cool and tasty stuff. Along with the Russian History(None of this is beng done on a promotional basis - I get nothing out of this.  I just wanted to share!)   Perestroika GlasnostBoris Yeltsin   Step by Step BucharestExodus Romania   Irina Georgescu – CookbooksCarpathia Danube Tava Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Did you know there was no "stew" before the 18th Century?OK - there was stew, it's just that it went by all sorts of other names.  While the concept of stew is old, the word "stew" itself is only about 300 years old.  I know I was shocked as well.To find out about stew, gravy, soup, braise and all sorts of other words - and more importantly how YOU can make your stews better, come along and listen for a bit.And then next week I'll tell you about all the regional styles of stew that are going to influence our national cuisine on into the future.(Chicken & dumplins anyone?)Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

This week's bonus episode is an interview I did with Rich Napolitano of the delightfully dark and decidedly educational podcast highlighting the Age of Sail - Shipwrecks and Sea Dogs - Tales of Mishaps, Misfortune, and MisadventuresBring along all the Cabin Girls & Boys - this one is for everyone.Rich does me the favor of quoting vivid primary sources to back up all these things I've been saying about food at sea. In a word: Terrible. Check out Shipwrecks and Sea Dogs (https://shipwrecksandseadogs.com/blog/) to discover many more engaging episodes about tales of mishaps, misfortune, and misadventures.For images and sources, please visit https://shipwrecksandseadogs.com/blog/2024/11/12/danderfunk-salt-junk-and-scurvy-cuisine-aboard-ships/ For ad-free listening to Shipwrecks and Sea Dogs and many other fantastic history podcasts, subscribe to Into History at IntoHistory.com/shipwreckspod.

Can I just be a black cat now?Anyway - what are Baked Beans really, how did they come about, and why, in my opinion are they America's first influential fusion food?  Also, why did America pass up the chance to become a poettery power house - and give it all up in favor of steel and glass (is it becasue we think art is secretly decadant and a waste of time?)Come along for the journey, give pork a chance and don't give up on mustard.  We all need it.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Look - I should really plan better when I take an unexpected trip to Romania. But I did not. Enjoy all the same. #NSFWThings just get more. More more. Oh you were confused last week?  Well it doesn't get any better this week.  If anything it gets worse... more soupy, more sloppy, more salacious.Greta badly speaks more Spanish - but mainly in the service of the 2! DOS! Zorros issue.Jamie is baffled by the twins issue - not twin Zorros, just regular Telenovella twins.Excitement as we are in New York.  Consternation as a transit across the Panama Isthmus is proposed.And as always we have fun dashing about the (not actually) old Los Angeles countryside as the Mexican sway over Las Californias is in the process of being lost.  But not before we are teased with more bears.  When will we solve the mystery of the dang bears!?As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

Have you ever thought about how there are so few North American foods that are globally available - or even regular foods for people living in North America?Well wonder no more.  Or at least slightly less - and explore some of the major items that are native to Norht America, and yet almost made it to "famous because they are yummy" but not quite.  Also - what are the possible global superstars in waiting.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

As long as you remember... this is the NSFW Bonus part, come on along.We are back in Alta California when the wine was Spanish, and the churches were all adobe.  Americans were eyeing the other side of the continent... but only in a desultory manner. Snd the richest people of the land - were giant jerks with no thought of the little people actaully doing all the labor, or the local tribes who had been there for a minute.  Like a real long time.Anyway - if you'd like to Telanovela up your history, let's Zorro!What the Hell is going on?  That's the entire sentiment of this episode.And well, as viewers always trying to figure things out we may have brought it on ourselves.One approach of course is to take one story line and then make it endlessly twisty - each twist more diabolical than the last and it's some of the these post Game of Thrones shows where eventually people just can't care anymore.  The characters are so contradictory - nothing matters anymore.The other, more fun approach is to just keep throwing in new characters (who's Guadalupe Montero?), sting out plot points (what is up with the bear pins?) and moving the story around to new locations (how are we in New York - err Nueva York?)And that is what Zorro has chosen to do, because it is a fun show!  So buckle those swashes and let's go! (That will get old, I know.  But not yet)As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)Greta Hardin (The History of American Food podcast & @THoAFood all over)

This week - First a tribute to the forever changed Blue Ridge Parkway.But mainly a look at how little American Diet Culture has changed in almost 200 years.  We came up with some very sticky ideas about how diets should work - including general cluelessness about complex ideas, fuzzy recolections of a fantastic past and the fact that you need more money than you have to follow it correctly.Sylvester Graham and his boring approach to vegetables is going to lead the way in how America is going to try to regain health and lose weight.Follow along for America's first encounter with, "you are eating wrong."Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing with everyone.  Instead, we are being silly about media - mostly about the 19th Century.   And there are swears.  Sharing this becasue this Zorro series wonderful escapist nonsense.Catch Season 1 of Zorro on Amazon Prime Video to watch alongThis episode is where this show goes mask off and shows it's Telenovela True Colors.Go watch this episode first on Amazon Prime.  Twists, Turns, Escándalo! & we just sorted out that Dani Rojas from Ted Lasso is Zorro 1.  This series is SO MUCH FUN. Jamie and Greta are here to absolutely enjoy every last minute of the escapist nonsense.  Ok Ok - not just for the fun of it, but how it shows so much of what was up in 19th century California that was not concerned with America.  Which, actually, for along time was most of it. So come along for the wild ride that is Zorro - in Spanish.  You can go the Subtitles route... or English Dub.  We are #Team Subtitles, but enjoy it your way.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

Women's Work - The Untold Story of America's Female Farmershas its PBS Premier on September 26 on KSPS serving the Spokane, WA area!And heads up Western Washington - it will be out on KBTC (Broadcast Channel 28) in November How long has America been following diets to improve our health and gain ever more vitality and possibly super-human powers?  Almost since the beginning of the country.While we seem to always beleive that the past was somehow a food golden age, the goals and targets of diets have changed over the years.So check out the reasons why we seem to fall for the wildest diets, and seemingly why we got started.And don't forget about my contribution to HotDish discovery  on TodayFood.comMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

May 8, 1886. American pharmacist John S. Pemberton sells the first glass of Coca-Cola at a pharmacy in downtown Atlanta, a drink he originally bills as a cure-all tonic.This week - here's a cross post from History Daily, presented by (not that) Lindsay Graham.  In this episode we jump ahead a very little bit to when soda fountains and health elixirs are both starting to travel across the country to change America's beverage landscape forever.Listen in to hear where and why Coca Cola got its start.On History Daily, we do history, daily. Every weekday, host Lindsay Graham (American Scandal, American History Tellers) takes you back in time to explore a momentous event that happened ‘on this day' in history.Whether it's to remember the tragedy of December 7th, 1941, the day “that will live in infamy,” or to celebrate that 20th day in July, 1969, when mankind reached the moon, History Daily is there to tell you the true stories of the people and events that shaped our world—one day at a time.So if you're stuck in traffic, bored at work—wherever you are, listen to History Daily to remind yourself that something incredible happened to make that day historic.A co-production from award-winning podcasters Airship and Noiser.I'll be back next week with more about fish!

A BUSY WEEK!1st hooray - Women's Work - The Untold Story of America's Female Farmershas its PBS Premier on September 26 on KSPS serving the Spokane, WA area!But seriously - let's talk about jelly.  Yeah - I definitey learned great disdain for Jell-O as I grew up - cheap and ceerful, and it seemed like tawdry empty calories.  The research for this episode showed me it has a long and proud history as an exclusive food that us moderns poorly understand.As an American I am incredibly suspicious of savory jellies.  I have been fooled into missing some good stuff.  How did it all go wrong?  This episode holds a few clues.Also - finally all those references to Blancmange in British English media will make sense to all us American English types.But in the meantime - check out my appearance on TodayFood.comAnd - keep your ears out for the crossover episode about the 1st Glass of Coca-Cola from History Daily and Wondery Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing with everyone.  Instead, we are being silly about media - mostly about the 19th Century.   And there are swears.  Sharing this becasue this Zorro series is very joyously fun.Catch Season 1 of Zorro on Amazon Prime Video to watch alongAfter watching the movie Zorro - it became clear, we need more of Zorro.  We also need more of the 19th Century Americas... from something other than the USA America perspective. Because, during the 19th century, the Americnan America was a very different shape than the USA we live in now.  There were lots of other nations in those spaces we conveniently forget about. Also - the 21st century adventure and super hero stories have gotten a little... dark.  We need a little light.  Not to mention, some way better clothes.So get out the cape, saddle up and let's ride for better adventures with Zorro in Alta California.  A different way to pursue fashion, fighting and hey, let's have some fun.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

Join me for a journey through the end of old world cake to find what the first true American cake would really be.Find out what is at the root of American cake mixes - and why it is essentially an American idea.  Just older than you think - much older than I thought for sure.And a nice assortment of cakes you can try out to taste the early 19th century scene.Bavarian Zwetschgendatschi (fresh plum sheet cake)Yeasted Lincolnshire Plum CakePoundcake - note, No Vanilla!King Cake - it's New Orleans, they could have VanillaGingerbread CakeMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing.  Instead, we are being silly about media - mostly about the 19th Century.  Though here, about the new SHOGUN becasue - so VERY COOL!So we've come to the end of Shogun - a story that both haunted and informed us in our younger years.  Racist, Orientalist - as a book, YES!  But this version. as far as I'm concerned redeems the Entire Venture. And as a 1970's work written by a former prisoner of war during the Japanese Occupation during WW2, writing a book trying to get into the somewhat legendary history of Japan - it did what James Clavell wanted, it introduced Japan as a complex society to America and Britain and it's still sprawling empire at the time. Writing is hard, editing is much much easier.  Clavell's 1st try - needed some work, but somebody had to bust open the doors.  And Shogun did that.Now - how did the Blackthorne/Anjin-san story actually end?  Unclear.  But that's fine with me.Now let's all cheer for whatever H. Sanada has up his sleeve and hope it comes with All The Costumes.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

We still have all the puddings - we just came up with more awsome names for them.  Popover is way more awesome than "drippings pudding" and nobody ever turns down a proper coconut cream pie.  And it's nice to not get confused over whether that pudding on the table is a sweet one or is it actually sausage.  That's right - America became the disambuigation machine for puddings.  You are Welcome.Now for some Recipes - Popovers:thoroughly grease a muffin tin (12 small or 6 jumbo)4 large eggs1 ½ Cups of milk½ teaspoon of salt.mix well with beaters or in a blender1 ½ cups of flourmix in thoroughlyMelt 3 tbs of fat and cool slightly - add it inmix or blend until frothy.Take top racks out of the oven so the puffs can rise.Let batter sit 15 mins while heating the oven to 450F/230CBake for 20 minutes at 450F/230C. Turn the oven down to 350F/180C and bake another 10 minutes. Adjust the time up for a single pan pudding, Adjust the times down for a 12 muffin tin version.  Thank goodness for oven windows and lights.  Bake 'til  puffy and browned is still the goal.  If you want to retain the puff – pierce puffs with a knife to stop deflation.Try Cornbread Bread Bread Pudding with Pineapple, Pecans & a sauce of Butter, Brown Sugar & Rum- follow this link to a good basic pudding with a boozy sauce, but sub in the right stuff!  I cut the sugar in 1/2 and sub in brown sugar. Breadpudding with Whiskey Sauce & FruitMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

In case you are new here - these are the NSFW Eps.  Not serious food content, fit for sharing.  Instead, we are being silly about media - mostly about the 19th Century.  Though here, about the new SHOGUN becasue - so VERY COOL!With that out of the way - Are Jamie & Greta fighting?  Is Mariko sad about her son no longer being hers - or did she just eat some bad fish, and never really cared?  But at least everyone can agree that Yabushige is the master of the expressive grunt, even if Fuji is the queen of eye-acting.  And we all know what's going to happen to Yabu next ep.Oh yeah... and we will be laughing at Ishido's expense as he steps on all the rakes.  Dames - can't talke to 'em, can't listen to 'em. Listen and find out all the ways Anjin looks ridiculous (and yet somehow compelling?) this weekAs always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PMSchedule Details: instagram.com/carvedouttastone&Greta Hardin (The History of American Food podcast & @THoAFood all over)

Why is American bread like that? Why did we swoon of "Old Fashioned Bread" during the pandemic?  What happened so that our bread is these nice neat rectangular loaves with close textured middles and soft crust perfect for sandwiches - while so much of the rest of bread world is more interesting?The answers - surprisingly enought lie in the start of the 19th century when the New Americans got itchy feet and started to head Out West.  Not that it's surprising - but such activities were not conducive to cultivating yeast and baking the slow rise, freeform breads of the community bake oven.  That took time, and skill and babued yeast.Instead, on the move, in a hurry, and going it alone, the quick bread, the Johhny cake, the pancake and the biscuit were all more practical (if not basically the same darn thing.)This isn't the entire reason American Bread is like "that", but it's about half of it.  Come along, and hear the roots of some  American habits and lore.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

This is NSFW or small children.  You know the drill.If you want to get to the end - and to more fun stuff - go check out the regular feed at Prizefighters, Circus Freaks & Gangsters.I dunno what is up with this episode, but the comparrisons are flying fast and thick.  But what really matters is Greta's synopsis of Romeo & Juliet along with the implication that Toronaga is actually a bit of a Drama Queen and the analysis of Japanese house construction technology.There's the problem with what happens when you do try to go home again, and what happens when going into the trap is actually the best option.  Lots goes down in this Episode of Shogun... and we are here to tell you all about it.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)

So there are a few fish we eat... and a few ways we eat them.  Breaded and fried of course, but as sushi, and then baked in the oven or fried on the stove - with this spice mix or that.  And that's... that's about it.But what if I told you that for a time there we at lots of fish in lots of ways.  So many that it starts to sound ridiculous.If you want to hear about all the different ways and the many different fish you could have encountered at the high point of America's fish period, this is the episode for you.  Likely far more butter sauces than you thought possible - and far more kinds of fish.But to peek at America's fishy past, this is where you want to be.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

This is NSFW or small children.  You know the drill.If you want to get to the end - and to more fun stuff - go check out the regular feed at Prizefighters, Circus Freaks & Gangsters.Curious George should have taught us - be wary of the man in the unusual hat.  But we just won't learn.Good stories, expert neeling and why does everyone feel the need to share their relationship woes in the midst of the most tenuous moments?Kilingon revelations & more Zombie Buntaro for all of us to enjoy,As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)

If we are ever going to cryogeneically preserve humans, we have got to learn a lot more about Oyster Liquor.  Sci-Fi aside, come along and discover how much 19th cenurty America - not just American food is built upon the oyster harvest.  Everybody everywhere was eating them - by the barrel and bucket full.  It was common to find recipes that blithely started with a gallon of oysters or a hundred oysters.  Can you imagine?I can't. But follow along with Thomas G Downing as he builds his fortune and America starts to grow up with the sale of oysters for lunch and as an export food.If you're exporting to New Jersey, you might as well head out into the world.It's oyster time in America.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

As long as you know... ehhhhh not so safe for work.  But this means something even when there's no ep this week!TIme to do the WAR!And come join us over on Prizefighters, Circusfreaks & Gangsters - so you can get to the end of the series!Join us to find out WHO IS CORRECT!Jamie says there's no fighting this episode.Greta says there's lots of fighting - you just have to listen for it.And then there's the whole thing where we discuss just how bad the YA Movies of the 1980's & 1990's screwed up the sexes abilities to ya' know... talk to one another.Join us for this, and some music memories.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)Look for us weekly and on Instagram & Threads: @pcgpodcast

Is it just too hot?  Then come along for this talk about Frostbite by Nicola Twilley on the history & future of refrigeration. You can read up on some outtakes and extra stuff at the blog: https://www.ediblegeography.com/And order your own copy of the book here: https://www.penguinrandomhouse.com/books/551601/frostbite-by-nicola-twilley/Of course, if you have your favorite local bookshop - buy one there. If you'd like more Nicola Twilley, you can see her on her book tour - details here: https://www.nicolatwilley.com/events/or catch more interviews with her here: https://www.nicolatwilley.com/frostbite/Some come along, and listen to thoughts on ThermoKing, and learn about my emerging Grand Unified Theory of American Food.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Histroy Cookbook you say?Check out The History of the World in 10 Dinners by Victoria Flexner & Jey Reifelto figure out how to make your dinner table a time machine.  Appreciate how we can travel through time and space through the grocery store & our refrigerators.  And give thanks for the wire whisk while you're at it.-----------ICE!  How did we ever get by without it?  Well, turns out some people never really had to do without if they had enough money.  But for the little people - especially in the English speaking world, it took until the 19th century for icy treats to  move out into the masses.  Not a lot - but it was a start.And cool spaces for The People (rather than The Leaders) would only take off from there.  Becasue at the same time the Ice King was making deliveries world wide - the power of cold was coming under human control.  Come check out the earliest days of refrigerated America.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Now that America is on the road to getting involved with the world and becoming a mechanical, industrial company, it's time to ramp up salt production and get in on the chemical revolution.  It's not just salt that matters but all the associated sodium compounds or sodas.So it's a turn about the kitchen chemistry kit, an explanation of where they all work - and the arrival of actual modern baking soda - and how it, and the new modern food systems made the modern coffee cake happen.So get salty - if you don't stay salty.Salt Potatoes Recipe:1 gallon/4L Water1 Cup/ 150g salt3 lbs little potatoes - SKIN ON & unpuncturedButter or Sour cream etc. & herbsDissolve salt, pop in the potatoes, bring to a boil - simmer about 30 min.  Until potatoes are good to eat.  Drain in a colander.  Eat with metled butter or sour cream and herbs.  No extra salt needed.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

As long as you know... ehhhhh not so safe for work.  But this means something even when there's no ep this week!But Let's go earthquakes.And come join us over on Prizefighters, Circusfreaks & Gangsters - so you can get to the end of the series!---What show can bring you managerial manipulation, whispers of medival animal cruelty, zombie family insights and pheasant fetishization?Shogun of course - and as always with phenominal costumes and nice views of some of the behind the scenes that are required to run the world.  As in... have you ever tried to get rabbit blood out of a bamboo cutting board without Dawn Dish Soap?If any of this sounds like fun to you, jump in the palanquin and come along for the adventure.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)Look for us weekly and on Instagram & Threads: @pcgpodcast

Corn is so hot right now. No other crop even comes close in the 19th century. This week corn grows up and shows up everywhere but on the fanciest of tables.  It's mush, it's booze, it's pork & beef and butter... and fancy pleated collars.  But wait, there's more! It was important in the Napoleonic Wars, and the power shifts in Ireland.  And ithelped drive America's first major economic depression. Pretty powerful for a little grain. Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

I have an ENOURMOUS back catalog. Get in there.  But for the future, I have plans for about 10 seasons. To make sure I don't absolutely turn myself into a quivering lump of jelly, structures of reasonable dimensions have been put in place to keep this baby rolling along. Every other week baby!Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood& some other socials... @THoAFood

Want to get more of the Shogun?Head over to Prizefighters, Circusfreaks & Gangsters - we're up to Ep 7! BUt in the meantime... you can just sit back and listen to us take apart and give context to 17th Century Japan.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)Look for us weekly and on Instagram & Threads: @pcgpodcast

It's officially the appearance of the Mason. Jar in American Food.You get to learn about how lack. of child labor protections made it possible, and how inventing stuff in the food preservation doesn't seem to make you rich.Learnn about how water power made inventing metal stuff possible, and how important the screw is to the development of American food.And learn how they way humans fight wars and travel the earth has never been the same since the introduction of canned and jarred foodMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood

(Want more Shogun? - jump over here to Prizefighters, Circus Freaks & Gangsters - shortcut: PCG)Silly me, I thought I could encompass the whole can and glass jar thing in one episode.  I was wrong.Instead this episode talks about early bottling, the introduction of canning and how it was used in the early 19th century.  And there's lots of talk about botulinum toxin and botulism... a fear of my childhood, but a cosmetic procedure today.  Who knew?So to learn about the steps that lead to canned food coming in glass jars - tune in!Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood

Look you guys... Ep 4 & Ep 5 are already up on the other feed.  No need to wait!I'm super glad you are digging this bonus content.If you want more just subscribe to the main Prizefighters Circus Freak & Gangsters PodcastWe are like this ALL the time, and you get to learn ALL the new stuff - ok all the new stuff about the old stuff.Come enjoy it all.As always - you can reach us on the internets.Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)&Greta Hardin (The History of American Food podcast & @THoAFood all over)Look for us weekly and on Instagram & Threads: @pcgpodcast

(Want more Shogun? - jump over here to Prizefighters, Circus Freaks & Gangsters - shortcut: PCG)This week it's glass - a history. We talk sand (SAND!) fire, volcanos and sharp things.  Minerals, amorphous materials and how glass is a solid and not even a little a liquid. What was glass before it was windows - or even see through?  And how badly did the early Americans want glass?  Bad enough that they lured European glass makers here - with the promise of plenty of fuel, plenty of sand (SAND!) and an apparently forever growing market.  Along with slightly less hard work with the promise of mechanization. So stand back, but look on at the shiny hot stuff and learn some facts about the history of glass.Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood

Does war make people innovate?  Sure sometimes, but profit and shortages can often do more.In this case, Mercantilist sentiments crossed with Napoleon losing wars and causing a big ol' blockade by the British didn't hurt.This week sugar and sweeteners grow!  It's not just all sugar anymore.  Corn syrup appears.  The sugar beet is made real.  For the video where that either nostalgic OR brnad new sugar beet ditty comes from... here's the link:https://www.youtube.com/watch?v=KuZNSGdg2msI'll be sending out a toffee recipe in the socials as soon as I get myself together.  Moving house and all that!Music Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Threads: @THoAFoodInstagram: @THoAFood