Download e-book The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from Americas Many Cultures

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Link Analysis Experimental. Network Analysis Inbound Links 1 1 Total. Engaging with the legacies of unsung African Diaspora foodways and cooks has wrought a wide arc in Jessica B. Crosby referenced the transfer of foods from the African continent to the Americas, yet he did not identify the culture and the indigenous knowledge that came with the Africans, whether as enslaved or free people of color.

The dappled green light filtering onto the water through the overhead network of leaves and vines, the tinkling sound of the waterfall, and the conviviality of my new friends combined to give this meal a special Brazilian magic. How could I not come to love the food of Brazil after such an introduction? A multilinguist and an alumna of Bryn Mawr, Dr. Harris received her Ph. Her four decades of writing, researching, teaching, lecturing, and organizing as a historian, journalist, editor, and cookbook author come with numerous meritorious bonafides.

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Smith with Style. Within the hospitality industry she has served as a consultant for national and international organizations including Kraft Foods, Pillsbury Foods, Unilever, and Almond Resorts in Barbados and St. In addition to being the first African-American woman to address a graduating class at the Culinary Institute of America, Harris has won many other accolades. Harris to conceptualize and curate the cafeteria of the new museum. I said okra.

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She also brewed up the healthful and tangy holiday drink, sorrel. Jennifer was joined by long-time Folklife Festival researcher and presenter Camila Bryce-LaPorte, who is also the last person in her family to continue her own Caribbean and Panamanian fruitcake traditions.

We learned how the Caribbean community of Washington, DC builds community through food and fellowship, especially during the holidays. In November, Massachusetts is remembered for Thanksgiving feasts, but what were New Englanders fishing for and eating the rest of the year? Codfishing drove the regional economy, while salt cod exports influenced cuisine both around the world and at New England tables. What is the "Nuevo South"? Why does it matter? And what does it taste like?

Sandra was born in Philadelphia, to Guatemalan parents, and raised in Guatemala.

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She moved to North Carolina from Canada in By , she discovered that as more Latinos moved to the South, a new food pathway emerged. At this cooking demonstration, we discussed migration, activism, and the culinary movements in the Nuevo South. Julia Child was a great cooking teacher and she was also an eager culinary student long after earning her diploma from Le Cordon Bleu.

As we cooked, we explored how Julia demonstrated her lifelong love of learning as she welcomed chefs into her home kitchen to collaborate on three television series. What is the history behind Cajun and Creole cuisines, and how are they different?

On June 30, we welcomed guest Wendy Kiang-Spray, author of The Chinese Kitchen Garden, whose parents and grandparents grew food in their own traditional Chinese kitchen garden in Shandong and Hong Kong, using techniques that Wendy incorporated into her own Maryland garden.

What is the relationship between food, jazz, and American history? In the late 19 th and early 20 th centuries, jazz spread into American life, blending many influences and finding distinct forms in each community it was played, from New Orleans to Harlem to Kansas City. During the demo, we explored how each city produced unique culinary creations to feed both musicians and their audiences, and also discussed how the foods that fed jazz were as improvisational, innovative, and rooted in tradition as the music itself. What was the first cookbook written by an American for Americans, and how did the recipes differ from other volumes at the time?

Prior to , American home cooks used English cookery books, if they used books at all, to prepare meals. We were joined by chef Angie Lee of Sur La Table, who prepared a few recipes from American cookbook authors such as Simmons, Mary Randolph, Eliza Leslie, and Lydia Child, as we considered the ingredients, tools, and cooking techniques in this early era, and discussed how these authors had such a profound influence on American culinary history.

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What impact did the Great Migration have on American foodways? From to , more than five million African Americans migrated from the deep South to the northern and western United States in search of new opportunities for work and community. We were joined by guest chef Jerome Grant from the National Museum of African American History and Culture who prepared a few dishes that reflect the culinary changes that emerged from that migration and help us consider how African Americans preserved some Southern roots as "soul food" tradition while adapting and creating new dishes to their neighborhoods.

Did you resolve to eat healthier in ?

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You were not alone, but how did you define "healthy" when it came to food that year? On January 14, we looked to history for how our ideas about diet and nutrition have changed over time. While Chef Brian prepared recipes from 19th century American cookbooks, we explored the era of Sylvester Graham, Ellen White, and other dietary reformers, whose ideas about whole grains and vegetarianism influenced the foods many Americans put on the table, at least for a time!

How did pumpkin become a signature food of the fall, and of early American cuisine?

Julia Child

Chef Brian took us beyond the jack-o-lantern to help us better understand the historical, agricultural, and culinary story of this autumnal fruit, as we explored how the pumpkin came to have such an important symbolic role in American life. What are the signature ingredients, flavors, and stories of Cuban American cooking?

What recipes, ingredients, and culinary traditions was Julia Child exploring after she finished the second volume of Mastering the Art of French Cooking in ? What happens when traditional dishes from the Basque lands of Europe are brought to the American West through migration? As we cooked a few dishes from Basque cuisine in America that reflect the baserria farmstead tradition of Basque homelands in the mountainous regions of France and Spain, we discussed how Basque immigrants to the United States influenced the ranching, agricultural, and culinary traditions of the West.

We cooked up a platter of Georgia-style pork barbecue and discussed everything from the science of smoking to the different types of spices, meats, and wood used. What can the favorite foods of President Abraham Lincoln and Mary Todd Lincoln tell us about their differences in upbringing and their time in the White House? How did sushi go from a Japanese delicacy to an American favorite? As part of our Asian Pacific American Heritage Month celebration, we welcomed Wegmans Chef Kevin Lee, who helped us explore the history of sushi in America through a hands-on sushi demonstration.

We examined the significance of the sushi technique and prized ingredients—and the long traditions behind preparation the right fish, rice, and vegetables for each roll—and considered how the story of sushi in America is as much about Asian cultural heritage as it is about culinary trends, traditions, and adaptations for the American palate. Amelia shared with us the signature flavors and styles of cooking that she first learned from her grandmother in Jalisco, Mexico, including the art of making tortillas and salsa from scratch.

How do family culinary traditions reflect broader changes in African American history? As part of our Museum Day Live! What can his favorite foods tell us about President Abraham Lincoln?

go What were the foods that nourished the Civil Rights Movement? To kick off our series of cooking conversations, Chef Lindsay took us through some of the signature soul food creations that fed the organizers of the sit-ins, boycotts, and marches of the African-American Civil Rights Movement from to As Chef showed us the ways in which Southern flavor is developed—often with made-by-hand, slow-and-low cooking—we explored the history behind these culinary traditions, the importance of these foods to the students, churches, and civil rights organizations of the period, and the objects in our collection that help to tell this story.

While Chef Joel took us through some signature dishes of the Jewish winter holiday, we explored the shifting meaning of the Hanukkah story and holiday in the United States, and discovered how, post-Civil War, a relatively minor holiday became a major moment of celebration on the Jewish-American calendar. How do we use food to help usher in a new year? How did the first Thanksgiving depend on Native American foodways?