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
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Copyright: © Copyright Margaret Hardin
Eggs & Chickens
In the 18th century eggs made practical and fancy food (cake!). Chickens made fancy food. Or at least special occasion food. If you wanted bird meat, you usually ate it wild.
Chickens on the other hand were always underfoot. They were just there. Until it was time to develop the fancy chicken. Hear all about how the rising demand for more art, and the changing economics of paintings lead to lots and lots of chicken art!
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @THoAFood
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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
Hey!
Hey, Guess what?
Did you know that pigs have many names... and many fats. No, please. Wait. Don't run away from me. I'm really here to talk about dental health and delcious sausages. Does this sound like a strange pairing. You migh be correct.
Anyway. I just got back from a Boucherie. For the 5th time, so maybe that's a lame excuse. Really, what I'm trying to say is there is no modern American breakfast without piggies. Ask me how. I dare you? No I mean that nicely. I have sausages I desperately want you to like!
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 we are about to lose an original member off the leader board.
But before the pumpkin slips away for a few seasons, I'll share with you why American food pumpkin dishes are so boring, despite this country being the home of the pumpkin, plus another slightly terrifying but very surprising fact.
So enjoy!
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
Well, well, well. Still not eating whale are we? Why in the heck are you talking about whale in a food podcast then? Turns out the global trade that lead to the pelagic (open ocean) whaling trade is a follow on of the "food for sea" in development.
The same thinking about food in action (travel food) will become essential to soon-future-America's expansionist and war dreams (not always different).
Anyway - reading at night used to smell like whale oil... if you were lucky.
Look at that glow of your phone a bit differently my friend.
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 one of my cats makes his debut in sound design. His playing about in the closet makes me it seem as if I have Very Strong Feelings about trends in rich people food.
But mostly this is a look into the past of large-whale eating on a global scale up until about the 18th century. There are also surprises around how long it took Europeans to agree that whales are not fish. The pre-modern relationship to fat comes in to play - when you are most of your own heating source for most of the day, consuming fat has a different purposefulness.
And I spend a fair amount of time sorting out why most Americans have probobly never met anyone who knows what whale meat tastes like.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @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
OK - No regular episode, just a bonus one. But the season of Misrule is just going to do that to us here in the 18th Century. It's kindof a chemistry class - but worry not - no tests and no homework.
This feels like a timely episode for those of us in the snow belt, since it helps you understand why salting the sidewalk prevents ice. But mainly I take the long way - through fire and dynamite - to explain why you make ice from water by causing already frozen ice to melt using salt.
Chemical bonds are interesting little things, and the phase changes of matter are strange places where energy exchange can cause things to happen that don't make sense at the human scale.
Oh - and snowflakes have six sides becase of the bent shape of water molecules - and the fact that they have a negative middle and positive ends.
All sorts of tiny trivia that will make the mundane ice - water - steam cycle seem interesting and possibly dangerous. Or at least inspire you to use hotpads in the kitchen.
As always - you can catch the Dinosaur Neil Episode of the The Tick here:
"Don't eat in the Lab or you might turn into a Dinosaur!" References - The Tick v. Dinosaur Neil: https://www.youtube.com/watch?v=1J8HxakmkWU
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @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
Deer are really cute. Well baby deer are cute. We've been making pictures of them for ages. We've been making pants and shoes and stuff of deer generally for even longer though. And while people generally agree that deer are darn tasty, Americans continue to regard them as either exotic meat or food for the fancy rich or the rustic poor - but never everyday food for normal people. Not for regular Americans on a regular basis anyway.
Some of the the why may lie in the 18th century colonial adventures with deer.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @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
Wood continues to do it all!
But this time, mainly as charcoal. It makes iron, it ages booze, it's necessary for barbecue, it makes gunpowder.
Charcoal - where did it come from, how does it happen, and a whole list of things it can do.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @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
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 Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @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 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 this truly American bird called the name of a country it was never from? And is it true your Thanksgiving turkey came from… 16th century Mexico, and not New England… at all? And we’ll continue to follow the baffling saga of Colonists taking perfectly good domestic animals and letting them get feral.
All this and more on this week's episode of The History of American Food!
(*cue jaunty synth music from ‘80s evening magazine style show*)
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood@gmail.com
Twitter: @THoAFood
Instagram: @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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