To celebrate our new exhibit “What’s Cooking, Uncle Sam?” we are featuring a food-related blog post every Wednesday. Today’s post comes from Christopher Zarr at the National Archives in New York City.
The National Archives maintains the primary source documents of the U.S. Food Administration (USFA). Thousands of documents illustrate the local sacrifices and quality of life on the home front during World War I. The documents of the National Archives at New York City detail the actions taken by the USFA in New York, New Jersey, and Puerto Rico.
The Federal Government tried to influence local neighborhoods. In the New York City market, particular attention was paid to the multicultural nature of the city.
Pamphlets were translated for Jewish and Italian immigrants to explain “Why Shouldn’t We Eat What We Want?” and to support the benefits of drinking milk in “Food for Children.” The New York food board also created an exhibit at Grand Central Terminal to show why limiting wheat, meat, fats, and sugar would not be a detriment to your health.
Some of the most fascinating documents to come from our records are recipe pamphlets. Thousands of these recipe brochures were distributed throughout the city. With titles such as “Without Wheat” and “Potato Possibilities… [ Read all ]
Posted by Hilary on May 25, 2011, under - World War I, What's Cooking Wednesdays.
Tags: Christopher Zarr, federal government, immigrants, pamphlets, potato, rations, recipes, USFA, wheat, world war i
Today on “What’s Cooking Wednesday,” we are excited to share a special guest post and recipe from food writer Joan Nathan, who will be speaking at the National Archives on May 25 with Chef Spike Mendelsohn about Jewish holiday traditions and cooking.
In all the years I have been writing about food, I thought that I would have heard of every Jewish recipe known to mankind. To my delighted surprise, I have not—something that keeps this profession so very dynamic.
The United States is such a multicultural country that every ethnic group can find its culinary roots in one of the many immigrant communities throughout this amazing land. Jews are no different. Our food has gone mainstream in many areas: bagels, brisket, matzo balls, chopped liver, and challah. Who hasn’t heard of challah French toast?
Although the ancestors of three-quarters of America’s Jews came here in the Great Migration from Eastern Europe between the 1880s and early 1900s, today’s Jews are a mishmash of many backgrounds, Jewish and non-Jewish.
I just tasted, for example, one of the best bagels in America at Cincinnati’s Marx Hot Bagels; considered so American that it was featured at the Smithsonian Folklife Festival in 1976. John Marx, who learned to make bagels from a Jewish bagel baker in the 60s, only learned recently that he … [ Read all ]
Posted by Hilary on May 18, 2011, under Recipes, What's Cooking Wednesdays.
Tags: american Jewish cookbooks, bebelach, challah, Cincinnati’s Marx Hot Bagels, Jewish cooking, Jews, Joan Nathan, kuchem-buchem, kufen, pirishkes, recipes, Spike Mendelsohn, What's Cooking Uncle Sam?, What's Cooking Wednesdays
Our new exhibit “What’s Cooking, Uncle Sam?” opens on June 10 and has over 100 original records about food.
But what if you could do more than just look at the records? What if you could taste them—and taste history?
Chef Jose Andres—the 2011 Outstanding Chef at the James Beard Foundation Awards, host and executive producer of PBS series Made in Spain, and owner of several restaurants—had some good ideas of how he might cook up history.
This morning at a press event at the National Archives, the Archivist and Chef Andres announced a special partnership between the Foundation for the National Archives and ThinkFoodGroup inspired by “What’s Cooking, Uncle Sam?”
On July 4, Chef Andres will open a pop-up restaurant called America Eats Tavern, which will be a culinary destination and an extension of the National Archives exhibit. The name comes from the Works Progress Administration (WPA) writers project of the 1930s.
What will American history taste like? Count on native ingredients and long-forgotten dishes and inspiration from generations of immigrants. Burgoo and Oysters Rockefeller are on the menu!
Welcome to our first “What’s Cooking Wednesday” here at Pieces of History!
We’re excited to make this first post in a series celebrating our new exhibit “What’s Cooking, Uncle Sam?” which looks at the role that the Federal Government has taken in Americans’ lives regarding food production, safety, advertising, and nutrition. It opens June 10, and we’ll be posting images, recipes, food challenges, and much more!
This recipe from Queen Elizabeth is featured in the upcoming exhibit, and it would make an excellent breakfast to eat as you watch the royal wedding on Friday.
Why does the National Archives have a recipe about scones from the British monarch? Since was sent to a President, it’s actually a Federal record.
In August 1959, Queen Elizabeth entertained President Dwight Eisenhower at Balmoral Castle in the Scottish Highlands. One of the dishes she served was drop scones. The next year, she was reminded of his visit and her promise to share the recipe, and she mailed it to him.
She included some help to make the recipes work for an American cook. She noted that treacle (sugar syrup) could be used for caster sugar. But you have to wonder, exactly how a big a teacup should the cook use?
Posted by Hilary on April 27, 2011, under - Presidents, Letters in the National Archives, Unusual documents.
Tags: Balmoral Castle, Eisenhower, food, recipes, royal wedding, scones, What's Cooking Uncle Sam?