Rae Katherine Eighmey Livres

Exploring the culinary world of Abraham Lincoln, this unique biography reveals his surprising connection to cooking. It delves into the foods he enjoyed and the challenges of preparing meals in the 19th century, such as serving large gatherings without modern conveniences. Eighmey's research includes deciphering historical recipes and adapting them for today's home cooks, allowing readers to recreate authentic meals from Lincoln's era. This book invites you to experience the flavors of the past while gaining insight into the personal life of a beloved president.

Focusing on the unique contributions of Minnesotans during World War I, this case study highlights their voluntary efforts in food conservation and community support. It vividly illustrates how ordinary citizens mobilized to aid the war effort, showcasing the resilience and dedication of a community in challenging times. Through personal stories and historical context, the book emphasizes the significant impact of local actions on the larger national struggle.

"At age sixteen, he began dabbling in vegetarianism. In his early twenties, citing the health benefits of water over alcohol, he convinced his printing-press colleagues to abandon their traditional breakfast of beer and bread for "water gruel," a kind of tasty porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen. He even conducted an electrical experiment to try to cook a turkey and installed a state-of-the-art oven for his beloved wife Deborah. Later in life, on his diplomatic missions--he lived fifteen years in England and nine in France--Franklin ate like a local. Eighmey discovers the meals served at his London home-away-from-home and analyzes his account books from Passy, France, for insights to his farm-to-fork diet there. Yet he also longed for American foods; Deborah, sent over favorites including cranberries, which amazed his London kitchen staff. He saw food as key to understanding the developing culture of the United States, penning essays presenting maize as the defining grain of America."--Amazon.com

The soda fountain emerged as a vibrant hub of creativity and entertainment during the Prohibition era, transforming dining experiences across American towns in the 1920s and 1930s. With innovative treats and a lively atmosphere, these establishments became social gathering spots, reflecting the cultural shifts of the time.