I found the most wonderful book at the library today....

[grasswire]

It's called "The Food of a Younger Land" and tells about a project I never knew existed. In the 1930s when the WPA was humming along and the CCC was building America's parks and common lands, writers were also put to work for the government. One of the projects, called America Eats, was to write about local and regional American food culture and foods, in order to document what America was eating at that very time. The project was never finished; the reports never published because of the onset of WWII. Writers sent in whatever they were working on before the funds ran out.

The author of this book went to the governmental archives and pulled out the stack of boxes containing this material, and he has gleaned out the best of the best.

I've just started the book and it is giving me goosebumps! What a great read for blustery autumn.

"The Food of a Younger Land" is by Mark Kurlansky, the author of "Cod and Salt."

[sazemisery]

1. Checked out at my library.

Put it on the reserved list. Thanks :hi:

[hippywife]

2. I just did the same. LOL

Do you think they'll find it odd getting two copies of the same book at one branch? Assuming you are picking it up at the little burg north of both of us, too.

Speaking of books, my best friend in Chicago and I share book recommendations all of the time. We were talking on the phone last week and she says, "Have I got a book for you! It's called Mudbound." :rofl: Sounds like Hillary is doing very well with her debut novel, and well she should. Great read.

Did you order turkey from Wes for Thanksgiving this year? We really need to find some time to hook up again.

:hi:

[grasswire]

3. Brown Hotel, Louisville, Christmas Dinner 1940

Baked Bluepoints, Rockefeller
Half Grapefruit DeLuxe
Cream of Celery au Crouton
Crabmeat and Avocado, Riche
Little Neck Clams
Fresh Fruit on Chartreuse
Assorted Canapes, Varie
Consomme Madrilene
Celery Hearts, Green and Ripe Olives, Salted Almonds
Whole Broiled Florida Pompano, Matre d'Hotel, Sliced Cucumbers
Fried Frod Legs, Roadhouse Style, Sliced Cucumbers
Sirloin Steak, sauteed a la Minute, Cabaret Potatoes
Baked Suckling Pig, Baked Apple, Stuffed with Mince Meat
Breast of Chicken, Marie Christine under Glass
Baked Kentucky Ham, Burgundy Sauce, Spiced Watermelon
Roast Young Turkey, Giblet and Cranberry Sauce
Roast Prime Ribs of Beef au Jus, Yorkshire Pudding
Fresh Broccoli, Polonaise New Peas and Fresh Mushrooms in Cream, Timbale of Spinach
Baked Idaho Potato, au Gratin Potatoes, Candied Sweet Potatoes
Sweetheart Salad, French Endive, Lorenzo Dressing
Plum Pudding, Hard and Brandy Sauce, Hot Mince Pie, Pumpkin Pie, Fruit Cake
Frozen Charlotte Russe, Coupe a la Noel, Assorted Nuts and Cluster Raisins
Coffee, Tea, Milk
After Dinner Mints.

Christmas Dinner Brown Hote's English Grill 2007

Appetizer Buffet
Soup
.Oyster Soup with Country Ham and Roasted Sweet Potatoes
Fried Croutons Persillade

Antipasto
.Grilled Asparagus, Prosiutto and Capicola Ham, Roasted Peppers, Grilled Artichokes, Marinated Olives

Salads
.Grilled Radicchio Salad with Roasted Chestnut Vinaigrette
.Salmon Mousseline with Jicama Ginger Cider Slaw
.Roasted Squash with Orzo Pasta, Feta Cheese and Vinaigrette

Seafood
.Smoked Salmon with Traditional Garnishes, Mussel Salad, Seaweed Salad
.Shrimp Cocktail, Crab Claws, Assorted Sushi

Assorted Breads and Domestic Cheeses

Assorted Pastries

Entrees
.Sauteed Yellowtail Snapper with Navy Bean Savoy Cabbage
Apple Wood Smoked Baken, Toasted Coriander and Fennel Seed Butter
.Veal Medallions with Sauteed Sweetbreads
Acorn Squash Creamy Polenta, Fois Gras Sauce
.Braised Lamb Shank
Garlic Goat Cheese Mashed Potatoes and Roasted Root Vegetables
Merlot Wine Sauce

Desserts
Viennese Table, from our Pastry Chef
Yule Log, Cassis Mousse, Gateau Saint-Honore, Mini Savarin, Chocolate Sacher Torte
Mini Tiramisu, Raspberry Tartlets and Assorted Petits Fours


What an evolution in tastes!

[Fire1]

8. The Brown is still standing and going strong. n/t

[hippywife]

4. Picking up my copy at the library today.

Just got notice yesterday that it's in. Looking forward to reading it. :hi:

[hippywife]

5. I didn't get to pick this up until

the other day and I started it late last night. I only got to page 13 of the Introduction so far, but if the rest is as interesting as it is, it's gonna be a really great read.

Thanx for the suggestion. :hi:

[grasswire]

6. I think that's the interesting part to me.

The fact that all this was stored away for so long, an uncompleted project with all those voices stilled for decades. A lot of the information about the regional food is not brand new to us, but the telling of it is the cool part -- by these WPA writers including such luminaries as Eudora Welty.

[hippywife]

7. Have made it through the chowder wars. LOL

So far, I really enjoy the writing of Edward O'Brien. His article on the automat was pretty amusing. LOL

[tigereye]

9. I love food writing!

thanks for the info.

[hippywife]

10. I'm only about a third of the way through

as I'm reading other things, too. I am thoroughly enjoying it. :hi:

[tigereye]

11. how are ya?

I'm being a slug today - finished up work stuff and thinking I should start cleaning up the house for guests tomorrow.. but still sitting here! :rofl:

[hippywife]

12. I'm still at work

until 4 p.m. I'm not sweating this one really. Since we are staying home and having no guests this time, I'm not going to worry about it tomorrow.

Enjoy your holiday! :hi: