Apresentamos hoje, um espaço cultural em que o leitor poderá pesquisar algumas raras publicações a respeito da culinária norte-americana. Uma seleção encontrada no excelente site Feeding America - The historic american cookbook project.
O projeto Feeding America criou uma coleção online de alguns dos livros de receitas mais importantes e influentes americanos do século 18 até o início do século 20. O arquivo digital inclui imagens de páginas de 76 livros de receitas da coleção da Biblioteca da Michigan State University - MSU, bem como um sistema de busca das transcrições. Este site também apresenta um glossário de termos de culinária e imagens multidimensionais da cozinha antiga implementa a partir das colecções do Museu do MSU.
Cozinhando com Amigos, convida a todos a conhecerem este site, por considerarmos um acervo de conhecimento importante para todos os profissionais da área de gastronomia, estudantes e historiadores que quiserem conhecer um pouco da história da culinária norte-americana.
Vejam um exemplo:
By Lafcadio Hearn
New Orleans: F.F. Hansell & Bro., Ltd., c1885
Interest: Creole & French & South
New Orleans: F.F. Hansell & Bro., Ltd., c1885
Interest: Creole & French & South
Introduction
La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs
and Noted Creole Housewives, Who Have Made New Orleans Famous for its
Cuisine.
By Lafcadio Hearn
New Orleans: F.F. Hansell & Bro., Ltd., c1885
By Lafcadio Hearn
New Orleans: F.F. Hansell & Bro., Ltd., c1885
This is one of the great classics of Creole cuisine. It was anonymously
printed in 1885 but its authorship by the famed writer Lafcadio Hearn is
generally accepted.
In his brief but intriguing introduction, Hearn tells
us that Creole cookery partakes of the nature of its birthplace - New
Orleans - blending the characteristics of the American, French, Spanish,
Italian,
West Indian and Mexican. That this is true can be ascertained by the
range of recipes. There are also obvious influences from Native Americans,
African
Americans, and others in the American melting pot.
We find Gombo
Filee and Okra Gombo, Bouille-abaisse, Grenouilles
Frites,
Pain Perdu, Sangaree, and a splendid collection of fish, seafood and
game recipes. There are also instructions on The
Service of Wine and a large
number of recipes for drinks and cocktails, including Grand
Brule, Gin
Fiz,
Jamaica Rum Punch, New
Orleans Toddy, and four
different versions of Pousse Cafe.
This book has been in and out of print from its first publication in 1885.
In that same year, a second fine New Orleans cookbook, a charity, was published
by the Women's Christian Exchange, the Creole Cookery
Book. These two books,
along with Celestine Eustis' Cooking in Old Creole
Days offer
a splendid introduction to one of America's most unique cuisines.
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