The History of American Food Margaret Hardin

If we are ever going to cryogeneically preserve humans, we have got to learn a lot more about Oyster Liquor.  Sci-Fi aside, come along and discover how much 19th cenurty America - not just American food is built upon the oyster harvest.  Everybody everywhere was eating them - by the barrel and bucket full.  It was common to find recipes that blithely started with a gallon of oysters or a hundred oysters.  Can you imagine?

I can't. 

But follow along with Thomas G Downing as he builds his fortune and America starts to grow up with the sale of oysters for lunch and as an export food.

If you're exporting to New Jersey, you might as well head out into the world.

It's oyster time in America.

Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood

As long as you know... ehhhhh not so safe for work.  But this means something even when there's no ep this week!

TIme to do the WAR!

And come join us over on Prizefighters, Circusfreaks & Gangsters - so you can get to the end of the series!

Join us to find out WHO IS CORRECT!

Jamie says there's no fighting this episode.
Greta says there's lots of fighting - you just have to listen for it.

And then there's the whole thing where we discuss just how bad the YA Movies of the 1980's & 1990's screwed up the sexes abilities to ya' know... talk to one another.

Join us for this, and some music memories.

As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
&
Greta Hardin (The History of American Food podcast & @THoAFood all over)

Look for us weekly and on Instagram & Threads: @pcgpodcast

Is it just too hot?  Then come along for this talk about Frostbite by Nicola Twilley on the history & future of refrigeration.
 
You can read up on some outtakes and extra stuff at the blog: https://www.ediblegeography.com/

And order your own copy of the book here: https://www.penguinrandomhouse.com/books/551601/frostbite-by-nicola-twilley/
Of course, if you have your favorite local bookshop - buy one there. 

If you’d like more Nicola Twilley, you can see her on her book tour - details here: https://www.nicolatwilley.com/events/
or catch more interviews with her here: https://www.nicolatwilley.com/frostbite/
Some come along, and listen to thoughts on ThermoKing, and learn about my emerging Grand Unified Theory of American Food.


Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood

Histroy Cookbook you say?

Check out The History of the World in 10 Dinners by Victoria Flexner & Jey Reifel
to figure out how to make your dinner table a time machine.  Appreciate how we can travel through time and space through the grocery store & our refrigerators.  And give thanks for the wire whisk while you're at it.

-----------

ICE!  How did we ever get by without it?  Well, turns out some people never really had to do without if they had enough money.  But for the little people - especially in the English speaking world, it took until the 19th century for icy treats to  move out into the masses.  Not a lot - but it was a start.

And cool spaces for The People (rather than The Leaders) would only take off from there.  Becasue at the same time the Ice King was making deliveries world wide - the power of cold was coming under human control.  
Come check out the earliest days of refrigerated America.


Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood

Now that America is on the road to getting involved with the world and becoming a mechanical, industrial company, it's time to ramp up salt production and get in on the chemical revolution.  

It's not just salt that matters but all the associated sodium compounds or sodas.
So it's a turn about the kitchen chemistry kit, an explanation of where they all work - and the arrival of actual modern baking soda - and how it, and the new modern food systems made the modern coffee cake happen.

So get salty - if you don't stay salty.

Salt Potatoes Recipe:
1 gallon/4L Water
1 Cup/ 150g salt
3 lbs little potatoes - SKIN ON & unpunctured

Butter or Sour cream etc. & herbs

Dissolve salt, pop in the potatoes, bring to a boil - simmer about 30 min.  Until potatoes are good to eat.  Drain in a colander.  Eat with metled butter or sour cream and herbs.  No extra salt needed.

Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood

As long as you know... ehhhhh not so safe for work.  But this means something even when there's no ep this week!

But Let's go earthquakes.

And come join us over on Prizefighters, Circusfreaks & Gangsters - so you can get to the end of the series!

---
What show can bring you managerial manipulation, whispers of medival animal cruelty, zombie family insights and pheasant fetishization?

Shogun of course - and as always with phenominal costumes and nice views of some of the behind the scenes that are required to run the world.  As in... have you ever tried to get rabbit blood out of a bamboo cutting board without Dawn Dish Soap?

If any of this sounds like fun to you, jump in the palanquin and come along for the adventure.

As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
&
Greta Hardin (The History of American Food podcast & @THoAFood all over)

Look for us weekly and on Instagram & Threads: @pcgpodcast