Eighteen months and a dozen estate sales later, here I am. There’s a backlog of material to share, including my first beaded 1920s purse, an accidental eelskin and a rolling wooden bar cart. However, today I’m going to introduce a new series of posts inspired by my husband’s desire to learn everything there is to know about regional American cuisine for R&D. A consistent effort has been made while perusing estate sales & flea markets to take a second look at books. Our collection of regional American cookbooks welcomed 3 new additions this weekend. Well, they’re not precisely “new”, but they are new to us and we are excited about the snapshot in time that they’ll provide. That brings me to the official introduction to this exploration of local palates, regional food systems and the historical context of the creation and propagation of certain recipes. Welcome to History Through Food.
In this series I’ll be looking beyond the copyright date to explore the content at face value while examining the historical climate surrounding that regional publishing. For instance, take a look at this cover-less copy of the American Women’s Voluntary Services Cookbook (c. 1942). A book for wartime living is as applicable today as it was 74 years ago.