A culinary history of the Great Black Swamp
Subtitle: buckeye candy, bratwurst and apple butter
By: Nathan Crook
Publisher: American Palate, a division of The History Press
Published: 2013
Language: eng
Number of pages: 158
ISBN-13: 9781609492908
Subjects: Pioneers; Food habits; Cooking; American Cooking; History
Description: The cultural and physical landscape of the Great Black Swamp is a monument to the hardship and perseverance of the people who drained and settled the region.  They transformed densely forested wetlands into one of the most productive agricultural areas in the nation.  commercial crops of corn, soy, tomatoes and wheat are dominant in the fertile loam of southeastern Michigan, northeast Indiana and northwest Ohio.  However, each immigrant group calling this place home brought its own culinary traditions - from pickled eggs to peanut butter pie.  With a foreword by Lucy Long of the Center for Food and Culture, author Nathan Crook explores the landscape, history, culture and representative cuisines that make eating here a unique and memorable experience.--COVER.
Notes: Includes bibliographical references and index.
Table of contents: title: A land in flux.; title: Shaping the landscape : geography of the Great Black Swamp; title: Living off the land : Native Americans; title: Exploring the land : French and British traders; title: Shifting control of the land: the americans take over; title: Naming the land: the Great Black Swamp; title: The settlers.; title: Settling the land : food traditions of the early European pioneers and settlers; title: Altering the landscape : an era of canal networks and drainage systems; title: Making the land their own : German Americans; title: Diversifying the urban centers : Polish American food traditions; title: Hungarian American food traditions; title: Lebanese American food traditions; title: Mexican American food traditions; title: Contemporary food traditions.; title: Old and new traditions : who eats this food?; title: Contemporary food production: a mix of old and new methods; title: Contemporary foraging : less about subsistence and more about recreation and sport; title: Eating for community; title: Celebrating local foods.