On Jul 28, 1:07 pm, blake murphy > wrote:
> On Tue, 28 Jul 2009 09:04:15 -0400, Jean B. wrote:
> > bulka wrote:
> >> On Jul 25, 7:31 pm, "Jean B." > wrote:
>
> > 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.
>
> the inter-library loan system is one of the coolest things ever. it's
> amazing the things they can get for you.
>
> your pal,
> blake

The one thing this book could use is a glossary, or footnotes. There
are a lot of terms for ingredients or techniques or measurements that
are either local, idiosyncratic, slang,or just out dated that I don't
understand (or maybe I just stoopid). What work Kurlansky did here, I
think it is more for historical, anthropological, annecdotal interest,
than for someone who could get a picture by reading a recipie. A few
hundred lines of interperetive deffinitions would fix that.

BTW, I loved the Depression Pie essay (towards the end of Far West).
She's my idea of a cook!

And, thanks for the refs., Jean. I'll hit the inter-library. That's
my MO, too - read it for free, then, while I'm waiting for it to come
out in paper or find it on sale, I'll be able to think over whether if
I really need it. Anti-impulse buying.

B