Tag: High on the Hog
As 2011 draws to a close, so does our exhibit “What’s Cooking, Uncle Sam?” which will end on January 3, 2012.
It’s been a great year for food here at the National Archives. We’ve had amazing guests come and speak, including Chef José Andrés, our neighbor and Chief Culinary Adviser for the exhibit; Chef Roland Mesnier, former White House pastry chef; Diana Kennedy, guru of Mexican food; Ann Harvey Yonkers, co-director of FRESHFARM markets; Jessica B. Harris, author of High on the Hog; and George Motz, author of Hamburger America.
And of course, we’ve been writing about food-related records in the National Archives almost every Wednesday since the exhibit opened. We thought it would be fun to look back at the Top Ten Food Records in honor of this exhibit. Since we couldn’t include all of the records, we chose the ones that were most striking, strange, or popular.
Here’s our Top Ten list of memorable food records!
TEN: My coworker was constantly amused by this label for “Grains of Health,” which is profuse in its praise but vague in its description of these grains might actually be. Her favorite line: “It is so prepared that the strongest and the most delicate person may drink it at the same table.”
NINE: “Pig Cafeteria” is a … [ Read all ]
Posted by Hilary on December 28, 2011, under - Great Depression, - The 1960s, - World War II, Recipes, Unusual documents, What's Cooking Wednesdays.
Tags: Alice Kamps, Ann Harvey Yonkers, B1, butter, candy, chef, crimes against butter, Diana Kennedy, Eisenhower, exploding ketchup, food groups, FRESHFARM Markets, George Motz, Grains of Health, guest speakers, Hamburger America, High on the Hog, Jessica B. Harris, Jose Andres, Kansas City, ketchup, magarine, Nebraska, oleo gang, pastry chef, Pig Cafeteria, poison, Potatriots, Queen Elizabeth, Queen's Scones, Roland Mesnier, scribd.com, Top Ten, USDA, vitamin, vitamin donuts, wedding, whale, Wild West, WWII