skip to content
Food in Missouri : a cultural stew Preview this item
ClosePreview this item
Checking...

Food in Missouri : a cultural stew

Author: Madeline Matson
Publisher: Columbia : University of Missouri Press, ©1994.
Series: Missouri heritage readers.
Edition/Format:  Print book : State or province government publication : EnglishView all editions and formats
Summary:
"Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouri's foods include a bountiful variety of ingredients. In Food in Missouri: A Cultural Stew, Madeline Matson takes readers on an enticing journey through the history of this state's food, from the hunting and farming methods of the area's earliest inhabitants, through the contributions  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Paperback
Cookbooks
History
Additional Physical Format: Online version:
Matson, Madeline.
Food in Missouri.
Columbia : University of Missouri Press, ©1994
(OCoLC)891915422
Material Type: Government publication, State or province government publication
Document Type: Book
All Authors / Contributors: Madeline Matson
ISBN: 0826209602 9780826209603
OCLC Number: 29846854
Description: xi, 147 pages : illustrations ; 23 cm.
Contents: A Taste of Missouri --
Native American Foods. New World and Old World Foods --
All-American Corn --
Early French Settlement in Missouri. A French New Year's Celebration --
The Establishment of St. Louis. Soulard Market --
Becoming a State --
Frontier Life. Country Gatherings --
Mills --
Country Ham --
An Apple a Day --
Settling the Ozarks. Queen City of the Ozarks --
Agricultural Fairs --
The Germans Come to Missouri. A German Christmas in Missouri --
Missouri Wine Making --
Missouri Brewing --
Food Preservation --
The Civil War and Food Supply --
African American Food Traditions. Barbecue Country --
The Transportation Revolution --
Destroying the Buffalo --
The Growth of Kansas City. Working in the "Pig Mill" --
The Stove and the Icebox --
The Marketing of Food. Changes on the Farm. Passenger Pigeons Darken the Sky --
The Second Wave of Immigrants. Hoping for a Good Year --
An Ethnic Sampler. Spring Feasts. A Croatian Wedding --
A Sweet Story --
World's Fair Food. St. Louis --
Home of Peanut Butter --
Cooking by the Book --
Toward the Modern Age. Preserving Missouri's Wildlife --
From Victory Gardens to Fast Food. Missouri --
an Agricultural Leader --
Immigration Continues --
the Third Wave.
Series Title: Missouri heritage readers.
Responsibility: Madeline Matson.

Abstract:

"Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouri's foods include a bountiful variety of ingredients. In Food in Missouri: A Cultural Stew, Madeline Matson takes readers on an enticing journey through the history of this state's food, from the hunting and farming methods of the area's earliest inhabitants, through the contributions of the state's substantial African American population, to the fast-food purveyors of the microwave age. Tracing the history of food preparation, preservation, and marketing, while highlighting the cultural traditions that engendered each change, Matson shows how advances in farming methods, the invention of the electric range, the development of cookbooks, and three waves of immigration have profoundly influenced what Missourians eat today. Along the way, she highlights some of the key people, places, and institutions in Missouri's food history: Irma S. Rombauer, author of Joy of Cooking; Stark Bro's Nurseries and Orchards in Louisiana, Missouri, the largest family-owned fruit-tree nursery in the world and the home of Delicious, Golden Delicious, and Gala apples; St. Louis's Soulard Market, established in 1779 and said to be the oldest public market west of the Mississippi; and Stone Hill Winery, a leader in Hermann's nationally recognized wine- making industry. By bringing to life the traditions behind the foods we eat every day, Food in Missouri provides a unique perspective on the people who explored and settled the state, showing that Missouri's rich heritage truly is a cultural stew."--Publishers website.

Reviews

User-contributed reviews

Tags

All user tags (5)

View most popular tags as: tag list | tag cloud

Similar Items

Related Subjects:(6)

User lists with this item (3)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


\n\n

Primary Entity<\/h3>\n
<http:\/\/www.worldcat.org\/oclc\/29846854<\/a>> # Food in Missouri : a cultural stew<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Book<\/a>, schema:CreativeWork<\/a> ;\u00A0\u00A0\u00A0\nlibrary:oclcnum<\/a> \"29846854<\/span>\" ;\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Place\/columbia<\/a>> ; # Columbia<\/span>\n\u00A0\u00A0\u00A0\nlibrary:placeOfPublication<\/a> <http:\/\/id.loc.gov\/vocabulary\/countries\/mou<\/a>> ;\u00A0\u00A0\u00A0\nrdfs:comment<\/a> \"Unknown \'gen\' value: sgp<\/span>\" ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/id.worldcat.org\/fast\/930807<\/a>> ; # Food habits<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/id.worldcat.org\/fast\/1204724<\/a>> ; # Missouri.<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/id.worldcat.org\/fast\/1754966<\/a>> ; # Cooking<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Topic\/food_habits_missouri_history<\/a>> ; # Food habits--Missouri--History<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/dewey.info\/class\/394.1209778\/e20\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/id.worldcat.org\/fast\/1090614<\/a>> ; # Readers for new literates<\/span>\n\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Topic\/cooking_missouri_history<\/a>> ; # Cooking--Missouri--History<\/span>\n\u00A0\u00A0\u00A0\nschema:bookFormat<\/a> bgn:PrintBook<\/a> ;\u00A0\u00A0\u00A0\nschema:copyrightYear<\/a> \"1994<\/span>\" ;\u00A0\u00A0\u00A0\nschema:creator<\/a> <http:\/\/viaf.org\/viaf\/65693949<\/a>> ; # Madeline Matson<\/span>\n\u00A0\u00A0\u00A0\nschema:datePublished<\/a> \"1994<\/span>\" ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"A Taste of Missouri -- Native American Foods. New World and Old World Foods -- All-American Corn -- Early French Settlement in Missouri. A French New Year\'s Celebration -- The Establishment of St. Louis. Soulard Market -- Becoming a State -- Frontier Life. Country Gatherings -- Mills -- Country Ham -- An Apple a Day -- Settling the Ozarks. Queen City of the Ozarks -- Agricultural Fairs -- The Germans Come to Missouri. A German Christmas in Missouri -- Missouri Wine Making -- Missouri Brewing -- Food Preservation -- The Civil War and Food Supply -- African American Food Traditions. Barbecue Country -- The Transportation Revolution -- Destroying the Buffalo -- The Growth of Kansas City. Working in the \"Pig Mill\" -- The Stove and the Icebox -- The Marketing of Food.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"\"Corn, squash, and beans from the Native Americans; barbecue sauces from the Spanish; potatoes and sausages from the Germans: Missouri\'s foods include a bountiful variety of ingredients. In Food in Missouri: A Cultural Stew, Madeline Matson takes readers on an enticing journey through the history of this state\'s food, from the hunting and farming methods of the area\'s earliest inhabitants, through the contributions of the state\'s substantial African American population, to the fast-food purveyors of the microwave age. Tracing the history of food preparation, preservation, and marketing, while highlighting the cultural traditions that engendered each change, Matson shows how advances in farming methods, the invention of the electric range, the development of cookbooks, and three waves of immigration have profoundly influenced what Missourians eat today. Along the way, she highlights some of the key people, places, and institutions in Missouri\'s food history: Irma S. Rombauer, author of Joy of Cooking; Stark Bro\'s Nurseries and Orchards in Louisiana, Missouri, the largest family-owned fruit-tree nursery in the world and the home of Delicious, Golden Delicious, and Gala apples; St. Louis\'s Soulard Market, established in 1779 and said to be the oldest public market west of the Mississippi; and Stone Hill Winery, a leader in Hermann\'s nationally recognized wine- making industry. By bringing to life the traditions behind the foods we eat every day, Food in Missouri provides a unique perspective on the people who explored and settled the state, showing that Missouri\'s rich heritage truly is a cultural stew.\"--Publishers website.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/32465518<\/a>> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Cookbooks<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Paperback<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Government publication<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"History<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isPartOf<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Series\/missouri_heritage_readers<\/a>> ; # Missouri heritage readers.<\/span>\n\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/891915422<\/a>> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Food in Missouri : a cultural stew<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"29846854<\/span>\" ;\u00A0\u00A0\u00A0\nschema:publication<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/29846854#PublicationEvent\/columbia_university_of_missouri_press_1994<\/a>> ;\u00A0\u00A0\u00A0\nschema:publisher<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Agent\/university_of_missouri_press<\/a>> ; # University of Missouri Press<\/span>\n\u00A0\u00A0\u00A0\nschema:workExample<\/a> <http:\/\/worldcat.org\/isbn\/9780826209603<\/a>> ;\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/29846854<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Related Entities<\/h3>\n
<http:\/\/dewey.info\/class\/394.1209778\/e20\/<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Agent\/university_of_missouri_press<\/a>> # University of Missouri Press<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:Agent<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"University of Missouri Press<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Place\/columbia<\/a>> # Columbia<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Columbia<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Series\/missouri_heritage_readers<\/a>> # Missouri heritage readers.<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nbgn:PublicationSeries<\/a> ;\u00A0\u00A0\u00A0\nschema:hasPart<\/a> <http:\/\/www.worldcat.org\/oclc\/29846854<\/a>> ; # Food in Missouri : a cultural stew<\/span>\n\u00A0\u00A0\u00A0\nschema:name<\/a> \"Missouri heritage readers.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Missouri heritage readers<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Topic\/cooking_missouri_history<\/a>> # Cooking--Missouri--History<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:hasPart<\/a> <http:\/\/id.loc.gov\/authorities\/subjects\/sh2010008400<\/a>> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Cooking--Missouri--History<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Topic\/food_habits_missouri_history<\/a>> # Food habits--Missouri--History<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:hasPart<\/a> <http:\/\/id.loc.gov\/authorities\/subjects\/sh85050275<\/a>> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Food habits--Missouri--History<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.loc.gov\/vocabulary\/countries\/mou<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\ndcterms:identifier<\/a> \"mou<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.worldcat.org\/fast\/1090614<\/a>> # Readers for new literates<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Readers for new literates<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.worldcat.org\/fast\/1204724<\/a>> # Missouri.<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Place<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Missouri.<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.worldcat.org\/fast\/1754966<\/a>> # Cooking<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Cooking<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/id.worldcat.org\/fast\/930807<\/a>> # Food habits<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Intangible<\/a> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Food habits<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/viaf.org\/viaf\/65693949<\/a>> # Madeline Matson<\/span>\n\u00A0\u00A0\u00A0\u00A0a \nschema:Person<\/a> ;\u00A0\u00A0\u00A0\nschema:familyName<\/a> \"Matson<\/span>\" ;\u00A0\u00A0\u00A0\nschema:givenName<\/a> \"Madeline<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Madeline Matson<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/worldcat.org\/isbn\/9780826209603<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:ProductModel<\/a> ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"0826209602<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isbn<\/a> \"9780826209603<\/span>\" ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/oclc\/891915422<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:CreativeWork<\/a> ;\u00A0\u00A0\u00A0\nrdfs:label<\/a> \"Food in Missouri.<\/span>\" ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"Online version:<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/29846854<\/a>> ; # Food in Missouri : a cultural stew<\/span>\n\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/title\/-\/oclc\/29846854<\/a>>\u00A0\u00A0\u00A0\u00A0a \ngenont:InformationResource<\/a>, genont:ContentTypeGenericResource<\/a> ;\u00A0\u00A0\u00A0\nschema:about<\/a> <http:\/\/www.worldcat.org\/oclc\/29846854<\/a>> ; # Food in Missouri : a cultural stew<\/span>\n\u00A0\u00A0\u00A0\nschema:dateModified<\/a> \"2019-07-18<\/span>\" ;\u00A0\u00A0\u00A0\nvoid:inDataset<\/a> <http:\/\/purl.oclc.org\/dataset\/WorldCat<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n
<http:\/\/www.worldcat.org\/title\/-\/oclc\/29846854#PublicationEvent\/columbia_university_of_missouri_press_1994<\/a>>\u00A0\u00A0\u00A0\u00A0a \nschema:PublicationEvent<\/a> ;\u00A0\u00A0\u00A0\nschema:location<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Place\/columbia<\/a>> ; # Columbia<\/span>\n\u00A0\u00A0\u00A0\nschema:organizer<\/a> <http:\/\/experiment.worldcat.org\/entity\/work\/data\/32465518#Agent\/university_of_missouri_press<\/a>> ; # University of Missouri Press<\/span>\n\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

Content-negotiable representations<\/p>\n