The Minnesota Ethnic Food Book - Softcover

Kaplan, Anne; Hoover, Marjorie A.; Moore, Willard B.

Softcover

ISBN 10: 0873511980 ISBN 13: 9780873511988

Publisher: Minnesota Historical Society Press, 2003

Synopsis

"Tell me what you eat, and I will tell you what you are." This oft-quoted maxim from celebrated gastronome Jean Anthelme Brillat-Savarin, succinctly describes the connection between foodways and identity.

First published in 1986 and now back in print, The Minnesota Ethnic Food Book explores the rich landscape of food and cultural heritage by describing the traditional foods and foodways of many of the state's ethnic groups. Well-researched and thoughtfully written essays describe the meals and customs that help families maintain ties to their past and sustain a rich sense of ethnic heritage in their day-to-day lives.

More than 150 authentic recipes, collected from home cooks across the state, impart the ethnic flavors of Minnesota. Included are recipes for everyday tables—such as Swedish meatballs, Creole chicken, and Hmong stir-fried chicken and vegetables—as well as foods for special occasions—including Greek artichoke pilaf, German sauerbraten, and Danish custard cream layer cake. The result is a carefully researched, warm, and fascinating book that is all about people, foods, and enduring values.

About this title

About the Author:

Marjorie A. Hoover is a retired home economist and researcher of local and regional history.

From Publishers Weekly:

This effort of two folklorists and a home economist (Hoover) combines a study of the past and present "foodways" of 14 ethnic groups in Minnesota with representative recipes. The authors gauge the effects of time, changes in the groups' economic and social status and recent immigration on traditional eating and cooking practices. The fascinating subject is, unfortunately, limited by the book's plodding narrative style. As it stands, the work is serviceable; it preserves much lore about the eating and cooking habits of Minnesota's blacks, Italians, Ojibways, Germans, Hmongs of Laos and other ethnic groups, along with some of their characteristic, easily adaptable recipes. Many offerings are familiar: Jewish challah, Greek baklava, Italian meatballs, German sauerbraten. Chefs who are experienced in ethnic cuisines and have a folklorist bent may find it of interest to see how a Minnesotan of Swedish descent adapts kram pudding, a rural recipe originally made from wild berries and fruits, to an urban environment by substituting frozen-concentrated fruit juices. Photos not seen by PW.
Copyright 1986 Reed Business Information, Inc.

About this edition

• Publisher: Minnesota Historical Society Press
• Publication date: 2003
• ISBN 10: 0873511980
• ISBN 13: 9780873511988
• Binding: Paperback
• Edition number: 1
• Number of pages: 462