We Are What We Eat: The History of American Food

For the month of Thanksgiving, here are some items about American food that dive into its history.

Book cover for "A Sweet Taste of History"Book cover for "The American Plate"Book cover for "The Food of a Younger Land"

A Sweet Taste of History: More Than 100 Elegant Dessert Recipes from America's Earliest Days by Walter Staib

This cookbook includes recipes dating back to 18th-century America along with the history behind the dishes, why they were important, and more.

The American Plate: A Culinary History in 100 Bites by Libby H. O'Connell

Beginning with foods from the Native Americans, such as corn, beans,and squash, this book showcases 100 items in short sections or "bites" including blueberries, salmon, and tobacco. Also available as an eAudiobook through Hoopla.

The Food of a Younger Land by Mark Kurlansky

Archived WPA files from the Library of Congress served as the historical resource for Kurlansky's book about the food eaten by Americans during the Great Depression of the 1930s and their traditions and customs in planning and preparing meals. Also available as a CD audiobook or eAudiobook.

 

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