bulka wrote:
> On Jul 25, 7:31 pm, "Jean B." > wrote:
>> bulka wrote:
>>> A new book - stuff harvested from the WPA's America Eats project.
>>> Very mixed. Not useful, but interesting.
>>> "The recipies contained in this book are to be followed exactly as
>>> written. The publisher is not responsible for your specific health or
>>> allergy needs that may require medical supervision."
>> I really enjoyed that book!!! I have since read one realted book
>> and will order it and another related book. A good follow-on to
>> this, with recipes, is America Cooks by The Browns. In order to
>> aid your search, "The Browns" are Cora, Rose, and Bob.
>>
>> --
>> Jean B.
>
> I'm about hafway through, into The South Eats. I start to notice the
> references to canned tomatoes, canned corn, ketchup, oleo. Even one
> recipie for barbecue sauce, the main ingredient being three bottles of
> barbecue sauce.
>
> What happened to my fantasy that there used to be real food here.
> This is what? 1940? Pre-interstate highways. And folks are already
> buying food from factories. There are stories about home hog
> butchering, as if it were something we all did, a then a recipie for
> okra gumbo with canned vegetables.
>
> I'm overreacting. I'll assume they mean home-canned. Probably too
> much trouble to make (or spell) Worcestershire sauce down to the
> farm. The pieces are a mishmash of contemporay reports, reprints,
> interviews with the old folks, rural and urban, so the chronology and
> geography can get a litte confusing. Plenty of excuses and reasons
> explanations for me to be wrong.
>
> Still, I'm a cranky, cynical romantic, and bristle at seeing catsup in
> a recipie.
>
> Love

Those canned things, even if not home-canned, are still pretty
minor compared to what we have now. That BBQ sauce, though...

You know, if you want to continue with this, you can find Algren's
completed write-up. Also Pat Willard wrote a book based on the
same archives. I got both through inter-library loan and then
decided to buy them.

--
Jean B.