Holiday Gift Guide: THE AMERICAN PLATE: A CULINARY HISTORY IN 100 BITES, a Entertaining Fact-and-Recipe-Filled Buffet of American Food History, Should Be on Every Foodie and History-Lovers Gift List!

"The American Plate is a true masterclass in American history 
through a food lens. A must read!"
-- Chef Carla Hall

"The American Plate is an engagingly readable history of American food. It takes us from pemmican to microwave popcorn, from lunch pails to oysters Rockefeller. It's one of those agreeable books that works just as well if you dive in at random or read every bite in sequence; either way, it is full of treats.  Libby O'Connell imparts a great deal of information about changing American foodways with humor and pithiness. She considers such questions as how beavertail and eel - once popular American delicacies - didn't pass the test of time, while maple syrup and blueberries are still enjoyed, just as they were by American Indians. Oh, and read on to find out the secret ingredient in Brunswick stew."
-- Bee Wilson, author of Consider the Fork: 
A History of How we Cook and Eat

"The American Plate shows that food is interesting not just because it tastes good, but because it reflects the people who grow, cook, and eat it.... a buffet of information that revels in the incredible diversity of 
American cuisine."
-- Michael Stern, co-author of the bestselling Roadfood series

The American Plate by Libby H. O'Connell

  • Hardcover: 352 pages
  • Publisher: Sourcebooks (November 11, 2014)
  • Language: English
  • ISBN-10: 1492603023
  • ISBN-13: 978-1492603023
  • Product Dimensions: 1.5 x 6.5 x 9.5 inches

Every food has a story.  

But how much do Americans really know about the foods they consume?

For generations, people have proudly defined themselves and their values through their national cuisine. American food, like its history, is a world of its own.  THE AMERICAN PLATE: A CULINARY HISTORY IN 100 BITES is an enticingly fresh book from Dr. Libby H. O'Connell, the chief historian of the History Channel, introduces modern readers to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

Tracing the history of the United States through a series of 100 iconic dishes and delicacies (or bites), O'Connell offers a unique multilayered overview of the American people and the transformation of their palates. Delicious recipes, menus, photos, and fun historical tidbits are sprinkled throughout: from why politicians incorporate barbecue feats into their campaign tactics to the real reason Americans call a dollar a "buck" and why takeout is not the modern convenience you thought it was!

Each chapter and each "bite" stands alone, so it can be read from front to back or just pick a time or food that interests you. It can inspire meals for traditional holidays or observances. Ranging from unusual delicacies like roasted beaver tail to traditional meatloaf, and social edibles like beer and pretzels, O'Connell explores how different cultures and their traditions have shaped our national diet, influenced the foods we eat and cook today; and the indelible footprint they've left on the foods we savor.

The American Plate: A Culinary History in 100 Bites (ON SALE: November 11; Sourcebooks; ISBN: 978-1-4926-0302-3; $26.99)



The American Red Cross promoted this cake recipe, promising that the end

product could reach the western front and retain its freshness. The dried fruit

helps keep it moist if it has to be shipped across the Atlantic. Try soaking the

raisins in rum for a few days or a week before you make the cake. Your dough-
boy will thank you.

The original recipe comes with a recommendation: “Cake keeps fresh for

a long time and can be sent to men at the front.” 23


  •  2 cups brown sugar
  •  2 cups hot water
  •  8 ounces raisins (about 1 package), chopped
  •  2 tablespoons lard
  •  1 teaspoon ground cinnamon
  •  1 teaspoon cloves
  •  1 teaspoon salt
  •  3 cups all-purpose flour
  •  1 teaspoon baking soda


Put sugar, hot water, raisins, lard, cinnamon, cloves, and salt in a large pot.

Bring to a boil over medium heat, stirring frequently, then reduce the heat

to medium low and cook at a low boil for 5 minutes. Remove from heat

and cool. Preheat oven to 350°F. Stir in flour and baking soda. Mix well.

Grease 2 mini- loaf pans. 

Pour batter into the pans and bake for 45 minutes.



Get your copy today! Shop Amazon.com; featured on Kindle, Hardcover, and Audiobook.

Thank you,
Janet Coffield
Disclaimer: Loving Heart Designs has permission to post this information through Foundry Communications. Recipe is property of The American Plate: A Culinary History in 100 Bites. (SourceBooks)
  Bookmark and Share

No comments:

Post a Comment

Come again ... Have a great day!

Loving Heart Designs