Stay ConnectedStarting 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.com
Substack: https://thoafood.substack.com/
Internets: @THoAFood
Copyright: © Copyright Margaret Hardin
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 how to provide fun party conversation ideas.
Anyway, learn about salmon pemmican and the origin of modern American Army C-rations, if not MRE’s.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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 circumstances helped arrange things that way.
In other words, yes, another episode of lists of animals.
The two cool books:
US History in 15 Foods by Anna Zeide
The Larder - Edited by by John T. Edge, Elizabeth S.D. Engelhardt & Ted Ownby
This week the essay, “Bodies of the Dead” by Wiley C. Prewitt Jr. was particularly useful
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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 conditions for agricultural labor only makes all human life better. It ain't bad for the animals either.
Anyway - hit me up if you are playing around with coffee cherry products.
FYI - Here's one translation of Bernardin St. Pierre's Diary. I was not making it up:
https://books.openbookpublishers.com/10.11647/obp.0088/ch1-32.xhtml
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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_FejNuks
Links to some podcasts that go deep on Fish Sauce - if you you're interested:
Unchefed: https://podcasts.apple.com/us/podcast/unchefed/id1578898329?i=1000563764347
Gastropod: https://podcasts.apple.com/us/podcast/gastropod/id918896288?i=1000570523345
All those sauces I mentioned:
Mushroom Soy Sauce - https://umamicart.com/products/lkk-mushroom-dark-soy-sauce
Oyster Soy Sauce - https://japanesetaste.com/products/asamurasaki-natural-oyster-soy-sauce-600ml
Salsa Lizano - https://www.amazon.com/Lizano-Salsa-Sauce-23-7/dp/B078FHCJG7
Kitchen Bouquet - https://www.hiddenvalleykitchens.com/products/kitchen-bouquet/browning-seasoning-sauce/
Gravy Master - https://myflavormaster.com/
HP Sauce - https://www.hpsauce.co.uk/
Maggi Seasoning - https://www.nestleprofessional.us/maggi/maggi-seasoning-6-x-27-fluid-ounces
Knorr Liquid Seasoning - https://www.knorr.com/ph/knorr-products/knorr-liquid-seasoning/knorr-liquid-seasoning.html
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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 tomatoes first. And why watermelon with chili and lime is a fusion food we need to thank Mexico for putting together.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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 first American successes at fusion food.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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 the version with chipped ice. That's later.
If you want to hear me do a bad job of pronouncing Portuguese, this is also your chance. Aguardente.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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 Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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 Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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 Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
Post: @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes: https://thehistoryofamericanfood.blogspot.com/
& some other socials... @THoAFood
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