Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times
| Author | : | |
| Rating | : | 4.28 (935 Votes) |
| Asin | : | 158834455X |
| Format Type | : | paperback |
| Number of Pages | : | 224 Pages |
| Publish Date | : | 2017-05-17 |
| Language | : | English |
DESCRIPTION:
RAE KATHERINE EIGHMEY, an award-winning author and cook, dynamically interconnects food and history. Eighmey has also won blue ribbons in the Minnesota and Iowa State Fair food competitions. Eighmey's work and research brings the textures and flavors of the past to life and provides a fresh perspective on history. Her blog, What Lincoln Enjoyed Eating, and website, Rae'sKitchen, explore both the historic and contemporary culinary worlds
It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. Eighmey solves riddles such as what type of barbecue could be served to thousands at political rallies when paper plates and napkins didn't exist, and what gingerbread recipe could have been Lincoln's childhood favorite when few families owned cookie cutters and he could carry the cookies in his pocket. Through Eighmey's eyes and culinary research and experiments--including sleuthing for Lincoln's grocery bills in Springfield ledgers and turning a backyard grill into a cast-iron stove--the foods that Lincoln enjoyed, cooked, or served are translated into modern recipes so that authentic meals and foods of 1820-1865 are possible for home cooks. Abraham Lincoln in the Kitchen is a culinary biography unlike any before. Feel free to pull up a chair to Lincoln's table.
She presents the facts and grounds the speculation in solid research. Some recipes, such as pumpkin pie and strawberry ice cream are virtually unchanged, while others, like the many cakes popularized after Lincoln's death are a rather curious riffs on what we'd now call a spice cake. In addition to the thorough research used to re-create the president’s culinary world, Eighmey adapts 55 period recipes for today’s kitchen. She gamely swings an 8-pound sledgehammer to whack hominy into pieces when her food processor can’t properly shatter the hard kernels to the authentic size. Academics of all stripes will appreciate Eighmey's diligence and insight. Lincoln may not have eaten all the dishes included here, but the author has successfully detailed the culinary world he moved in and thus given us a personal look at one of history’s greatest figures. Sifting through countless vintage cookbooks for research
duckforthanksgiving said Actually, pretty satisfying. This book is really good for learning about Lincoln and how he was at home. The author is unrelenting in her pursuit of details. I have read no less than ten biographies on Lincoln, and yet still found enjoyment out of this one.. "Abraham Lincoln a cook?" according to Vista Bill Raley. We all know that Abraham Lincoln was the 16th President of the United States but a cook? My curiosity got the best of me when I saw this title! I wanted to know what Mr. Lincoln cooked in the 19th century when there was no refrigeration as we know it today, old wood or coal fired cast iron stoves. Washing dishes by hand poor lighting conditions. Well. "A charming look at a little-known era." according to The Strife of Love in a Dream. I've always liked food history, but this was one part of it that I've never really looked at. The author takes us on a journey--a real one, not just a culinary one--along with her as she explores various places where Abraham Lincoln lived throughout his life, from his childhood home to his brief stay in New Orleans to his time in the White House befo