A Square Meal
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|Author||: Jane Ziegelman,Andrew Coe|
James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.
|Author||: M. Tefler|
You've just found the ultimate erotic science-fiction series!It's 2779 and a retired Terran Federation Marine has taken up life as a trader. Follow John Blake's adventures as he travels the galaxy on his freighter, the "Fool's Gold". This is the first book in a massive epic full of beautiful women, rampaging aliens, gunfights, space combat, and a mysterious heritage that will shake the foundations of the galaxy...A multi-award winning adult space opera by M Tefler.
|Author||: Jane Ziegelman|
|Editor||: Harper Collins|
“Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.” — Russell Shorto, author of The Island at the Center of the World 97 Orchard is a richly detailed investigation of the lives and culinary habits—shopping, cooking, and eating—of five families of various ethnicities living at the turn of the twentieth century in one tenement on the Lower East Side of Manhattan. With 40 recipes included, 97 Orchard is perfect for fans of Rachel Ray’s Hometown Eats; anyone interested in the history of how immigrant food became American food; and “foodies” of every stripe.
|Author||: Devasahayam Theresa W|
|Editor||: World Scientific|
Research on women and food security in Southeast Asia has been limited. The collection of chapters in Ensuring a Square Meal: Women and Food Security in Southeast Asia is one of the first attempts at providing a lens into the linkages between women and food security at the household, community, national, and transnational levels. More broadly, the chapters examine women's contribution in households, resource distribution to produce food, and the purchasing power to buy food. In analysing the various facets of food security in relation to gender, the analyses focus on the meanings of 'private' and 'public', and the extent to which the effects of the two spheres spill over into each other. Given women's critical role in food production and provision, the book assesses the structural forces enabling women to access productive resources and, in turn, ensure sustainable strategies for food security; as well as it evaluates how governments might address the constraints women face in this vital role.
|Author||: Abigail Carroll|
|Editor||: Basic Books (AZ)|
We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.
|Author||: Jane Stern,Michael Stern|
|Editor||: Random House Incorporated|
Presents hundreds of recipes for breakfast, lunch, dinner, and snacks, all based on old pamphlets, product brochures, community cookbooks, and popular cookbooks that first appeared between 1920 and 1960
|Author||: Shawn Thomas|
|Editor||: Independently Published|
Do you know the value of having three square meals a day? If you grew up in my household this would be a no-brainer. As a child, the importance of proper nutrition was instilled in me and my siblings at a very early age. How about you? Did you ever have to do school lessons on the food pyramid or hear lectures about the importance of eating your three square meals? Well, I have had more lessons than I can remember. I thought those lessons, for me, would never come in handy; but as I begin this project, I realize that just as we must have a balanced natural diet, we must likewise have a balanced spiritual diet. I have often heard the Bible described as "spiritual food;" well, if that is true then why do we not treat it that way? Most of the devotionals that I have used over the years, some of which have been amazing, gave me one spiritual meal for the day; but that is not quite how it is with food, is it? Let's think about natural food. Do you eat only one meal a day or are you encouraged to have at least three square meals? Well, the idea of this book is to give you a well-balanced spiritual meal plan. This book is also about renewal. So, these stories are not just devotionals, they are designed to bring a breath of freshness from God in twenty-eight days. My team and I have identified prayer, trust, assurance, advancing through adversity, encouragement, moving forward, self-improvement, forgiveness, and healing as the major areas that lead to a person being renewed. Have you ever had a bucket of water splashed on you on a hot day? I pray this book is just as refreshing for you. 3 Square Meals is ninety short scriptures and stories to be read three times daily. Prayerfully, in the next twenty-eight days you will be encouraged, inspired, and renewed while eating your three square meals.
|Author||: Jane Stern,Michael Stern|
This revised and updated edition of the classic Square Meals is a celebration of American food from the 1920s through the 1950s, a salute to the days of lunch counters and the times when Sunday dinner was hearty and special.
|Author||: Monica Lynn|
|Editor||: Harper Paperbacks|
The founder of 5 Squares, a food delivery service that caters to celebrities and everyone who wants to lose weight safely and easily, offers more than 100of her Zone– and low–carb recipes, in a plan for healthy eating––five daily meals at a time. Have you been looking for a healthy way to eat, without all the hassle of counting calories, calculating percentages, cutting out the foods you love, or regaining the weight? If so, Monica Lynn, founder and CEO of 5 Squares, offers the perfect plan to change how you eat–and to change your life. 5 Squares delivers five healthy, balanced meals–or "squares"–to clients each day. Now, you too can make the meals that have helped thousands of happy customers–including celebrities and members of the Yankees, the Mets, and the Rangers–lose weight and increase their energy. Lynn's philosophy is simple: "Eat more, eat clean, and plan ahead." Eating five satisfying but smaller meals a day helps keep your metabolism running smoothly. Developed especially for your kitchen and based on tried–and–true nutritional information, the plan eliminates wheat and sugar in favour of foods that help build lean muscle mass. Lynn takes the guesswork out of healthful eating with twenty days' worth of easy–to–use recipes packed with flavour. The result: Your extra pounds will drop off safely and easily, and your energy will increase by leaps and bounds!
|Author||: Christopher Payne,Rob Barnett|
|Editor||: Simon and Schuster|
A bold and sensible new behavioral approach to dieting—driven by economic principles— that recommends micro-habits and meta-rules to help control impulses to overeat, approach food in a healthier way, and lose weight once and for all. Christopher Payne and Rob Barnett are two formerly obese economists who met while working at Bloomberg. They faced the same problems that so many others face today: long hours, frequently eating out for lunch and dinner, and snacking out of boredom. When they finally lost weight by applying what they know best—economics—to their waistlines. By carefully considering economic theories, real-world data, and their own personal experiences, they developed behavioral best practices that helped them control their impulses to overeat and approach food in a healthier way. Full of Barnett and Payne’s personal weight-loss stories, The Economists' Diet is a practical guide that explains how to control those ever-present impulses to overeat and, in the process, lose weight and keep it off. It is “[a] uniquely themed and user-friendly guide” (Publisher’s Weekly), and “full of advice [that] makes a lot of sense and is habit-forming (Charles Duhigg, bestselling author of The Power of Habit).
|Author||: Harry Shapiro,Peyton Young|
|Editor||: Gibbs Smith|
A unique collection of 150 recipes for home-cooked meals from Santa Fe's popular eatery features a wide array of comfort-food with a Southwestern twist, including a range of breakfasts, soups, entres, salads, desserts, sides, vegetables, appetizers, and more, as well as such Roadhouse favorites as Catfish PoBoy and Turkey Meatloaf. Original.
|Author||: Clara Cannucciari,Christopher Cannucciari|
|Editor||: St. Martin's Press|
YouTube® sensation Clara Cannucciari shares her treasured recipes and commonsense wisdom in a heartwarming remembrance of the Great Depression Clara Cannucciari is a 94 year-old internet sensation. Her YouTube® Great Depression Cooking videos have an army of devoted followers. In Clara's Kitchen, she gives readers words of wisdom to buck up America's spirits, recipes to keep the wolf from the door, and tells her story of growing up during the Great Depression with a tight-knit family and a "pull yourself up by your bootstraps" philosophy of living. In between recipes for pasta with peas, eggplant parmesan, chocolate covered biscotti, and other treats Clara gives readers practical advice on cooking nourishing meals for less. Using lessons she learned during the Great Depression, she writes, for instance, about how to conserve electricity when cooking and how you can stretch a pot of pasta with a handful of lentils. She reminisces about her youth and writes with love about her grandchildren and great-grandchildren. Clara's Kitchen takes readers back to a simpler, if not more difficult time, and gives everyone what they need right now: hope for the future and a nice dish of warm pasta from everyone's favorite grandmother, Clara Cannuciari, a woman who knows what's really important in life.
|Author||: Michael Romano,Karen Stabiner|
|Editor||: Houghton Mifflin Harcourt|
Features recipes served among the staff at such acclaimed New York City restaurants as Gramercy Tavern and Union Square Cafe, including such dishes as Dominican chicken, holiday roast pork, and molasses corn bread.
|Author||: Liz Hauck|
|Editor||: Dial Press|
NEW YORK TIMES EDITORS’ CHOICE • A tender and vivid memoir about the radical grace we discover when we consider ourselves bound together in community, and a moving account of one woman’s attempt to answer the essential question Who are we to one another? “Liz Hauck reveals fascinating, sobering, and urgent truths about boyhood, inequality, and the power and promise of community.”—Piper Kerman, New York Times bestselling author of Orange Is the New Black Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teenage boys in state care, which was run by the human services agency he co-directed. When her father died before they had a chance to get the project started, Liz decided she would try it without him. She didn’t know what to expect from volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities, and as a daughter, she believed that if she and the kids made even a single dinner together she could check one box off of her father’s long, unfinished to-do list. This is the story of what happened around the table, and how one dinner became one hundred dinners. “The kids picked the menus, I bought the groceries,” Liz writes, “and we cooked and ate dinner together for two hours a week for nearly three years. Sometimes improvisation in kitchens is disastrous. But sometimes, a combination of elements produces something spectacularly unexpected. I think that’s why, when we don’t know what else to do, we feed our neighbors.” Capturing the clumsy choreography of cooking with other people, this is a sharply observed story about the ways we behave when we are hungry and the conversations that happen at the intersections of flavor and memory, vulnerability and strength, grief and connection.
|Author||: Michelia Meal Planner|
|Editor||: Createspace Independent Publishing Platform|
Weekly Meal Planner/Menu Food Planners / 52 Week Meal Prep Book/ 52 Week Food Planner & Grocery list Notebook - Planning your weekly meals - This meal planner journal contains a lined space for every day of the week for menu food planners,grocery list - 104 pages of write down Menu Food Planners Prep Book Eat Records Journal - 8 inches By 10 Inches - Matte Cover - Paperback Cover You can pre-plan your meals and make sure you are eating the right things easily.Get Weekly Meal Planner Today!
|Author||: Bad Manners,Michelle Davis,Matt Holloway|
|Editor||: Rodale Books|
The New York Times bestselling authors of the Bad Manners cookbook series are back with a message for you (yeah, you): Eating less meat, saving the planet, and cooking at home don’t have to be so f*cking boring—or expensive. If it feels like everything’s so f*cked that you just wanna lay down and let the earth reclaim your body, we understand. A global pandemic forced all of us back into the kitchen but our fridges were full of by-products and fake flavors. It seems like half the ingredients and produce we buy goes in the trash while people starve, the planet burns and also somehow floods. And our culinary chaos is partly to blame. This sh*t isn't sustainable. Enter Brave New Meal: a chance for food to be not just different but better. Because here’s the dirty little secret about eating vegan (or plant-based, meatless, flexitarian, whatever the hell they’re calling it this week): done right, it’s the cheapest, healthiest, most environmentally friendly, and tastiest (did we stutter?) food you could possibly put into that temple you call a body. Brave New Meal shows you the way: • 100+ life-changing vegan recipes including Orange Peel Cauliflower, Beeteroni Pizza, Nashville Hot Shroom Sammie, Jackfruit Pupusas, and Plum-Side-Down Cake • Killer photos so you’ll know for sure you didn’t f*ck it up • Tips on how to stretch your budget, limit food waste, and incorporate every edible piece of the plant into your meals (or finally find a use for that wilted kale in your fridge) • Shortcuts and substitutions for when the grocery store is sold out or you need help getting dinner on the goddamn table already • A produce glossary that breaks down everything you probably never knew (but most def should) about all the fresh stuff in your market Look, we’re not asking you to go vegan. We’re not even asking you to give up bacon (do whatever you gotta do). But just be real honest when you answer this question: What do you have to lose?