Cover image for A thousand years over a hot stove : a history of American women told through food, recipes, and remembrances
Title:
A thousand years over a hot stove : a history of American women told through food, recipes, and remembrances
Author:
Schenone, Laura.
Personal Author:
Edition:
First edition.
Publication Information:
New York : W.W. Norton, [2003]

©2003
Physical Description:
xxxvi, 412 pages : illustrations ; 25 cm
Language:
English
ISBN:
9780393016710
Format :
Book

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TX645 .S34 2003 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Filled with classic recipes and inspirational stories, this book should make you think twice about the food on your plate. It recounts how American women have gathered, cooked and prepared food for lovers, strangers and family through the ages.


Reviews 3

Booklist Review

For centuries, society has dictated that one of a woman's most important roles is feeding the family. The integral process of feeding the family often involved more than merely cooking meals. For many women, food preparation might have also included planting, gathering, foraging, storing, shopping, socializing, serving, and cleaning up. In America, as in most other countries, women have traditionally been perceived as natural nurturers responsible for providing both food and comfort in large quantities. Schenone interweaves more than 50 diverse recipes with a wealth of historical anecdotes, trivia, and illustrations. Drawing from a wide variety of backgrounds and recipes, this lively, loving tribute to the female culinary experience crosses cultural and socioeconomic divides in authentic American fashion. Fascinating social history with a heaping helping of home cooking thrown in for good measure. --Margaret Flanagan Copyright 2003 Booklist


Publisher's Weekly Review

As the title implies, in her first book, freelance writer Schenone has attempted to cover more than a millennium in women's history, tossing in historically interesting recipes along the way. The results of this ambitious project, however, can't help but be broad, and the book is full of sweeping statements such as, "As cooks, Native American women lay the first claim to some of the greatest ingredients in the history of the world." A turgid introduction reaches even further back than 1,000 years to conjure a figure Schenone names "All Woman," whom she imagines as the first female on earth and imbues with all kinds of knowledge and curiosity. Later chapters are more fact-based and reliable. Indeed, when Schenone delves into the specific, her writing immediately improves. For example, a section in a chapter on the 19th century that details the development of urban peddlers and more specifically "hot corn women," is rich with description, evocative and offers information that is probably new to most readers. The author also does a commendable job of drawing the often-ignored connections among politics, women and food when describing events such as the 1917 food riots in New York City and lunch counter sit-ins in the 1960s. The book is chockablock with recipes (often for oddities such as Apple Crisp Pronto from 1943, a concoction of packaged bread, margarine, honey and apples meant to help Rosie the Riveter get dinner on the table), period illustrations and sidebars, including one on Sara Josepha Hale, who standardized the Thanksgiving holiday. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Fusion cooking is often defined as the blending of traditional preparation techniques with locally found ingredients to create new dishes or even cuisines (e.g., Tex-Mex and Creole). Without labeling it "fusion," this is the type of home cooking that freelance writer Schenone describes in her thoroughly researched and inviting history of how native and immigrant American women have fed their families from pre-European times to the 21st century. Sometimes, the food served from their kitchens and fires changed in response to inventions like the cast-iron stove and canned milk. In other eras, economic depressions and rationing programs determined which foods and how much of them ended up on the table. The many recipes, black-and-white photographs, anecdotes, and interviews included here amply illustrate how American cooking evolved and, indeed, how it continues to change. Highly recommended for most public libraries, especially those with culinary studies collections or a need for student report resources.-Andrea Dietze, Orange Cty. P.L., Santa Ana, CA (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.