Cookies: Uniquely American Flavor To Cooking America

This paper looks to define and explore three books which are a crux to various food histories which in the last decade has become a scholarly journey as food history is becoming increasingly studied as a scholarly endeavor by historians where previously it was not seen in such a scholarly light. The three texts which are going to be examined are: Planet Taco: A Global History of Mexican Food by Jeffery M. Pilcher, The Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L. Spang, and lastly To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South by Angela Jill Cooley. Each of these books seek to redefine how people see their perspective topics whether it be Mexican identity rooted in cuisine, the evolution of southern food in a racially divided south, or even the concept of the restaurant emerging from a revolutionary culture. These texts bring awareness to various topics which have both social, cultural, and economic stigmas associated with them.

MMMMMMMM, Chocolate chip cookies. You know, the gooey chocolate chips in the sugary dough, yeah, those. You have come to know them well, or so you think. What’s the story behind the chocolate chip cookies that first appeared in 1930? Who made this delicious recipe that we all know and love? The answer behind it is a young woman who went by the name of Ruth Wakefield. How did Mrs. Wakefield make this recipe? Let’s start from the beginning.

("Cookies when it comes to cookies Oreo's were the best"). Best sold in the 20th century. ("Introduced by the American company Nabisco Oreo's were born, although Oreo's were the best selling they didn't get there own holiday like sugar cookies July 9th national sugar cookie day"). The U.S. Is the worlds biggest "cookie" distributer, U.S. Spent 550 million annually on Oreo's alone. In the U.S. They have a cookie cutter museum. ("The animal cracker was the first comical cookie"). Even know

In The Culinary Seasons of my Childhood, Jessica B. Harris- the author- attempts to help readers understand the relationship between food and identity. Harris gave a detailed, but relevant, description of how how food portrayed different cultures in her life and how it taught her many lessons about her family history and who she is; she also described how food brings people together as one and creates a connection that nothing else can. The author helps readers initially understand her ideas by showing examples of how food, even in the same culture, can reflect different social classes.“ Even though chitterlings might be on the menu, they could equally likely be accompanied by a mason jar of corn liquor or a crystal goblet of champagne”( Harris

He uses multiple sources describing the history of foodways in different areas such as Wales and the Americas. These sources give him a wide-array of knowledge of the traditions and culture of these areas. One of the more important sources was the Pattern in the Material Folk Culture of the Eastern United States. This source related the taste preferences of the United States to the European taste preferences. It associated the food traditions of English, Scottish, and Welsh families to those living in the “Little Dixie” (Marshall 405). This is such an important source because of the huge influence that the South had on the Midwest. Marshall also used multiple interviews as sources. These sources are less reliable, but it provides an insight that he may not have found elsewhere. The interviews do a great job of illustrating a picture for the reader. The description of killing the hogs paints a gruesome picture. Another example of the interviews helping the reader create an image in their mind is when Miss Woods describes the process of sugar curing. Overall, these sources were more than adequate and provided Marshall with the information he needed to write a credible and knowledgeable

Throughout the first part of the edible south, Ferris, accounts for the long history of encounters, which marked the formation of this regions distinctive cuisine. Ferris states, “the historic interactions between southerners and food tell us much about this distinctive region.” She then goes on to say “Food reflects both our

He went to buy coffee and he saw cookies there, so he bought a couple cookies and had them with his coffee. He then realized that they were addictive. She explains that the companies that make them they know just enough of

While examining a culture, most people would typically think of the language, religion, style of dress, and customs of that particular group, but some people fail to realize the importance of that culture’s food. During the late 1800s and early-mid 1900s, many various ethnic and cultural groups immigrated to the United States and brought with them their cuisine. In the novel Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration by Hasia R. Diner, the ways of which American culture has shaped the food culture of immigrants in the US and how their foods influenced American cuisine. There were two prominent groups—Italians and Irish—that immigrated to the US that were either greatly influenced and/or influenced by

In 1927, United Biscuit Company of America was formed. By 1944, there were 16 bakeries in the network from Philadelphia to Salt Lake City and their cookies and crackers were marketed under a variety of brand names for the next 22 years.

The website, thepioneerwoman.com by Ree Drummond, consists of many different components. It is separated into chapters, including confessions, pioneer woman cooks, food and friends, life and style, fun and learning, products, and giveaways. This website seems to be revolved around food, but does incorporate different aspects to engross the readers. In the food and friends section she uses many different authors that each share a recipe. These author’s include background information to the recipes, and try to relate to the readers on a personal level by telling brief stories involving the dish. In the pioneer woman cooks segment, it contains a number of delicious recipes written by her. She writes about the food in a captivating way that will

In 1898, through the merger of the midwestern American Biscuit Company, eastern New York Biscuit Company, and the United States Baking Company, Nabisco was established. In 1941 the company finally adopted the name Nabisco which was already a popular nickname for the company, before then it was called N.B.C. The chairman of the N.B.C. was Adolphus Green, who emphasized standardized products, all bakeries had the exact same recipes and standards of production. Through this N.B.C. developed products that could be nationally recognized. All the merchandise is marked with a distinct emblem, an oval with two bars across it. Which Green found in a medieval Italian printers’ mark catalog, which is said to represent the triumph of good over evil. In 1912 the first Oreo was invented, which looked very similar to the one we enjoy today. How did Oreo get its name? Some say it came from the french word for gold “or’ which was the main color of the packaging. Others say it was named from the Greek word for mountains, because of the hill-shaped test version. Others say it was a combination of cream (“re”) and chocolate (the two “o”s) creating o-re-o’s. In 1975 the company invented a new Oreo, the double stuff Oreo. Nabisco continued creating variations of the Oreo, in 1987 fudge covered Oreos, in 1991 halloween Oreos, and in 1995 Christmas Oreos were invented. Since then over 362 billion Oreo cookies have been sold in the United States. Oreo has become the

Chapter six talks about the influences of northern and southern ethnic groups on American foods and foods habits. The introduction of these foods and its contact with other culture’s food is what is considered to be the characteristics of the American diet. The author also shed light on where certain immigrants were coming from providing evidence that most of the northern Europe countries were countries of the Great Britain, Ireland, and France. The southern European countries, on the other hand, included Spain, Portugal, and Italy. Kittler et al. Provide compelling evidence to support their argument though food preparation may differ in the countries, the ingredients and influences tend to be the same. For instances in Great Britain and Ireland

Chocolate chip cookies are a truly remarkable treat. In the cookie-baking process, little balls of wet dough are transformed into a crispy, brown and delicious treat. Baking the perfect batch of cookies is not easy. Morphing cookies from dough to deliciousness is a difficult process that takes a lot of time and preparation. Don’t be embarrassed if you have ever baked a terrible batch of cookies that wasn’t quite what you were expecting. Making a perfect batch is a task that takes some practice; your cookies could have turned out too flat, too burnt, or maybe too thick. It is hard to bake that perfect chocolate chip cookie that crunches vaguely here and there, oozing a chocolaty goodness, with a spot-on combination of salty, buttery and

Both users and lapsed users perceive refrigerated cookie dough as convenient. Lapsed agree that RBG cookies are convenient, but non-users do not rate them as convenient.

When immigrants came from Italy to the United States of America, immigrants brought different dry pastas with them from their own regions. The food, pasta, was immediately classified as ‘Italian food,’ “despite them