Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking (Heartland Foodways)

First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.

Business & Money

Civitello, Linda

Industries

University of Illinois Press

First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes. Presidents and robber barons, bare-knuckle litigation and bold-faced bribery, competing formulas and ruthless pricing--Civitello shows how hundreds of companies sought market control, focusing on the big four of Rumford, Calumet, Clabber Girl, and the once-popular brand Royal. She also tells the war's untold stories, from Royal's claims that its competitors sold poison, to the Ku Klux Klan's campaign against Clabber Girl and its German Catholic owners. Exhaustively researched and rich with detail, Baking Powder Wars is the forgotten story of how a dawning industry raised Cain--and cakes, cookies, muffins, pancakes, donuts, and biscuits.

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. * Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows * Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages * Includes a sampling of recipes and menus from different historical periods and cultures * Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography * Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers. More to Explore From the book: Food Innovations During the Depression Timeline 1929 Popcorn in movie theaters 1930 Howard Johnson’s—first restaurant franchise 1930 Ocean Spray Jellied and Whole Berry Cranberry Sauce 1930 Twinkies 1931 Joy of Cooking published 1931 General Mills markets Bisquick 1932 Frito’s Corn Chips 1933 Prohibition ends; soft drink manufacturers urge soda as mixers 1933 Miracle Whip dressing introduced at Chicago World’s Fair 1934 Ritz Crackers (Nabisco) 1934 Harry &amp; David begin mail-order business for their pears 1934 Girl Scouts begin cookie sales 1934 Los Angeles Farmers Market opens at 3rd and Fairfax 1935 Alcoholics Anonymous founded 1936 Oscar Mayer Wienermobile rolled out 1936 John Tyson, truck driver, buys a chicken hatchery 1937 Pepperidge Farm begins; sells bread above market price 1937 Bama Pie Company incorporates; sells personal-size pies 1937 Toll House Cookies accidentally invented by Ruth Wakefield 1937 Parkay Margarine introduced 1937 Spam 1938 Lay’s Potato Chips 1939 Nestle makes Toll House Real Semi-Sweet Chocolate Morsels More to Explore From the book: Food Fable--How to Drink and Not Get Drunk The ancient Greeks loved wine and were always searching for ways to drink without getting drunk. Creative thinking led them to what they thought was the antidote to the downside of Diosnysus: drinking purple wine from a purple vessel made of semi-precious stone would cause the two purples to cancel each other out and negate whatever was in the wine that caused drunkenness. In Greek, the prefix “a” means “not,” methyein means drunk (from methy--wine), so the Greek word for “not drunk” became the name of the purple stone the vessel was made of--amethyst.

Cuisine and Culture: A History of Food and People

Cookbooks, Food & Wine

Cooking Education & Reference

wiley

Cuisine and Culture

John Wiley & Sons, Ltd.

An illuminating account of how history shapes our diets Throughout history, food has played a critical and defining part in individual cultures and the overall development of civilization. Cuisine and Culture presents an engaging, informative, and amazing story of the interaction among history, culture, and food that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Covering prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture is a multicultural and multiethnic approach to food and history, providing enlightening answers to many such questions as: * How did the French establish a notable reputation in world cuisine? * Where does American cuisine have its roots? * How has food been used to control populations and as a weapon during war? * How did the Romans come to believe cinnamon grew in swamps guarded by giant killer bats? * Why did some restaurants print their own money? Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture is an important resource for people interested in food history.

Cuisine and Culture: A History of Food & People

An illuminating account of how history shapes our diets-now revised and updated 
Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did the African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Second Edition presents an engaging, informative, and witty narrative of the interactions among history, culture, and food. From prehistory and the earliest societies around the Tigris and Euphrates Rivers to today's celebrity chefs, Cuisine and Culture, Second Edition presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Fully revised and updated, this Second Edition offers new and expanded features and coverage, including: <ul>
<li>New Crossing Cultures sections providing brief sketches of foods and food customs moving between cultures</li> <li>More holiday histories, food fables, and food chronologies</li> <li>Discussions of food in the Byzantine, Portuguese, Turkish/Ottoman, and Austro-Hungarian empires</li> <li>Greater coverage of the scientific genetic modification of food, from Mendel in the 19th century to the contemporary GM vs. organic food debate</li> <li>Speculation on the future of food</li> <li>And much more!</li> </ul> Complete with sample recipes and menus, as well as revealing photographs and illustrations, Cuisine and Culture, Second Edition is the essential survey history for students of food history.

Cuisine And Culture: A History of Food And People

John Wiley&Sons, Inc.

Cuisine and Culture: A History of Food and People, Third Edition Wiley E-Text Reg Card

See the best price to sell, buy, or rent books by Civitello, Linda. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Civitello, Linda

See the best price to sell, buy, or rent books by Civitello, Linda. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking (Heartland Foodways)

Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking (Heartland Foodways)

Cuisine and Culture: A History of Food and People

Cuisine and Culture

Cuisine and Culture: A History of Food & People

Cuisine And Culture: A History of Food And People

Cuisine and Culture: A History of Food and People, Third Edition Wiley E-Text Reg Card