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A History of American Food
Throughout the course of American history, food has been an integral part of our culture. Shortly after the founding of the thirteen colonies, farming became the main contributor to the economy, introducing different methods for food production pioneered in the new lands. After separating from the British Empire, the colonies now focused on providing entirely... (continued description at Link text -
Lobster Availability Graph
This graph compares the lobster availability with the year, corresponding with desire for the seafood. -
A Meal at Plymouth Plantation
In early American history, when Plymouth was one of the largest establishments, some peasants welcome a more regal figure to their home, but can only afford to give the guest lobster, which disappoints both the family and the guest. Lobster is seen as food for peasants, because of its abundance and perceived similarity to the unseasoned seafood from Great Britain's shores. -
Menu of a Windsor Hotel
Fast forward to early 1800s America, and the lobster is in style, now being served alongside "fancy" foods such as lamb, veal, and foie gras. The result of taste changing in the New Englanders and the newfound technological advances allow for lobster to be caught the world over, and served to you on a silver platter. Now the wealthy eat the food once served to prisoners. -
Mrs. Lincoln's Boston Cookbook: What to Do and What Not to Do in Cooking
Mrs. D.A. Lincoln was one of the pioneers of the art of food preparation, and introduced the working class to foods and recipes once unheard of. Lobster is now firmly in place as a staple in food in American cuisine, thanks to its abundance in markets year round. Now, the middle class can obtain lobster, a food recently reserved only for the rich and powerful. -
Henriette Davidis' Practical Cookbook
This text is a fascinating example of how a delicacy can change over time. In this "practical" cookbook, Davidis includes not only lobster as a cheap and available food, but also caviar. These foods are deemed extravagant not because of taste or presentation, but because of availability and price. Our palates naturally prefer the foods that are more expensive, not the ones we can get for free. -
Bibliography
Bradford, William. History of Plymouth Plantation, 1620-1647. New York: Russell & Russell, 1968.
“Windsor Hotel, Menu, Pages 2-3.” CONTENTdm. Accessed October 30, 2021. https://d.library.unlv.edu/digital/collection/menus/id/1627/rec/1.
“Mrs. Lincoln's Boston Cook Book : What to Do and What Not to Do in Cooking.” Mrs. Lincoln's Boston cook book : what to do and what not to do in cooking | MSU Libraries. Accessed October 30, 2021. https://d.lib.msu.edu/fa/49#page/200/mode/2up. -
Bibliography Pt. 2
“Henriette Davidis' Practical Cook Book.” Henriette Davidis' practical cook book | MSU Libraries. Accessed October 30, 2021. https://d.lib.msu.edu/fa/40#page/268/mode/2up.