The Food of a Younger Land
The Food of a Younger Land
A portrait of American food—before the national highway system, before chainrestaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional—from the lost WPA files
Mark Kurlansky



During the Great Depression, the WPA hired some of the country's best writers to collect regional recipes that reflected the true American way of eating. Decades later, these files sat unpublished in the Library of Congress. Kurlansky some of the best here, including an early piece by Zora Neale Hurston and a recipe for muskrat stew. —Recommended by Ivy, City Lights Books

From the New York Times bestselling author who "powerfully demonstrates the defining role food plays in history and culture" (Atlanta Journal-Constitution).

In the throes of the Great Depression, a make-work initiative for authors—called "America Eats"—was created by the WPA to chronicle the eating habits, traditions, and struggles of local Americans. Mark Kurlansky, author of Salt and Cod, unearths this forgotten literary treasure, chronicling a bygone era when Americans had never heard of fast food or grocery superstores. Kurlansky brings together the WPA contributions—featuring New York automats and Georgia Coca-Cola parties, Maine lobsters and Montana beaver tails—and brilliantly showcases them with authentic recipes, anecdotes, and photographs.

Title The Food of a Younger Land
Subtitle A portrait of American food—before the national highway system, before chainrestaurants, and before frozen food, when the nation's food was seasonal, regional, and traditional—from the lost WPA files
Author Mark Kurlansky
Publisher Riverhead Books
Title First Published 06 April 2010
Format Paperback
Nb of pages 480 p.
ISBN-10 1594484570
ISBN-13 9781594484575
Publication Date 06 April 2010
Main content page count 480
Weight 16 oz.
 


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