by Valerie Weber and Jeraldine Jackson (1999)
Recalls what it was like for a young African American girl to help prepare meals for her large family living in Madison, Illinois, in the 1930s and 1940s.
Fred Sauceman
"Traversing Appalachia from an Italian kitchen in Pennsylvania to a soda shop in South Carolina, 'Buttermilk and Bible Burgers' is a tribute to people loyal to the land and proud of their culinary heritage. Sauceman describes the common bond of breaking beans, the dignity of the barbecue pit, the nobility of the black-iron skillet, and the transformative power of a glass of Tennessee buttermilk." --
Sarah Ridley
Everyone has memories of the food they ate they had when they were growing up. This book gives young children access to people's memories alongside photographs to help them build up a picture of the past. From family meals to wartime rationing, young children can explore what has changed and what remains the same.
Helga Hughes
An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.
Sylvia Whitman
A look at food in the United States from colonial times to the present, describing what we have eaten, where it came from, and how it reflected events in American history.