Food in Missouri: A Cultural Stew (Missouri Heritage Readers)

Amazon.com Price: $15.95 (as of 12/04/2019 01:51 PST- Details)

Description

Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouri’s foods include a bountiful variety of ingredients. In Food in Missouri: A Cultural Stew, Madeline Matson takes readers on an enticing journey through the history of this state’s food, from the hunting and farming methods of the area’s earliest inhabitants, through the contributions of the state’s substantial African American population, to the fast-food purveyors of the microwave age.

Tracing the history of food preparation, preservation, and marketing, even as highlighting the cultural traditions that engendered each and every change, Matson shows how advances in farming methods, the invention of the electric range, the development of cookbooks, and three waves of immigration have profoundly influenced what Missourians eat today. Along the way, she highlights one of the crucial key people, places, and institutions in Missouri’s food history: Irma S. Rombauer, writer of Joy of Cooking; Stark Bro’s Nurseries and Orchards in Louisiana, Missouri, the largest circle of relatives-owned fruit-tree nursery on this planet and the home of Delicious, Golden Delicious, and Gala apples; St. Louis’s Soulard Market, established in 1779 and said to be the oldest public market west of the Mississippi; and Stone Hill Winery, a leader in Hermann’s nationally recognized wine- making industry.

By bringing to life the traditions at the back of the foods we eat each day, Food in Missouri provides a unique point of view on the people who explored and settled the state, showing that Missouri’s rich heritage really is a cultural stew.


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