October 2010.Pub
Total Page：16
File Type：pdf, Size：1020Kb
Issue # 33 October 2010 Central Illinois Teaching with Primary Sources Newsletter EASTERN ILLINOIS UNIVERSITY SOUTHERN ILLINOIS UNIVERSITY EDWARDSVILLE The Secret Ingredient: Recipes INSIDE THIS ISSUE: Topic Introduction 2 Connecting to Illinois 3 Close to Home 3 Learn More with 4 American Memory In The Classroom 6 Test Your Knowledge 8 Image Sources 9 CONTACTS • Melissa Carr [email protected] Editor • Cindy Rich [email protected] • Amy Wilkinson [email protected] eiu.edu/~eiutps/newsletter Page 2 Recipes Secret Ingredient Welcome to the Central Illinois Teaching with Primary Although Simmons borrowed many of the recipes from Sources Newsletter a collaborative project of Teaching British cookbooks, she added her own twist by including with Primary Sources Programs at Eastern Illinois ingredients native to America such as corn meal. University and Southern Illinois University Edwardsville. Recipes can be much more than ingredients and Our goal is to bring you topics that connect to the Illinois measurements, they are a primary source offering a Learning Standards as well as provide you will amazing glimpse into a family’s history. You may have a recipe, items from the Library of Congress. Recipes are tattered from being folded and unfolded again and again mentioned specifically within ISBE materials for the over generations. Aside from creating a delicious dish, following Illinois Learning Standards (found within goal, this recipe can show a family’s identity through culture, standard, benchmark or performance descriptors), 3- tradition or religious significance. Ingredients may have Write to communicate for a variety of purposes. 6- been added or changed over Demonstrate and apply a knowledge and sense of the years depending on the Recipes can be much numbers, including numeration and operations (addition, items available in the subtractions, multiplication, more than ingredients region. While a recipe division) patterns, ratios and with colonial roots and measurements, proportions. called for food to be they are a primary Everyday, America is bombarded boiled or baked, the with recipes. Cookbooks, same recipe would take source into a family’s television and the internet give us on a new flavor with the history. 24 hour access to whet our southern tradition of culinary palette. Rachel Ray, Paula frying and deeply seasoning. Deen and Betty Crocker are Some great recipes come from the tradition of names that emerge when we passing down recipes, generation to generation. contemplate the everyday mystery Most homemakers learned the art of cooking by of “what’s for dinner”. Although watching their mother, grandmother Betty Crocker is a fictional character, the name still sells or older sisters. Preserving favorite numerous cookbooks. These cookbooks give detailed recipes by writing them in a journal instructions for completing a recipe, this was not the and passing them down to each case in the cookbooks of 15th and 16th century. generation would secure that a The earliest cookbooks offered family tradition could continue. This little step-by-step instruction. shows that food nourishes much Directions were vague and more than our bodies, it feeds our q u a n t i t i e s w e r e r a r e l y minds, traditions and family history. mentioned. These books were more about how to prepare ingredients with a reflection on Digital History, Food in America by Steven Mintz, Accessed 9.9.10 he alth and me dicine . Cookbooks resembling the Michigan State University, Feeding America by Jan Longone, books of today didn’t appear Accessed 9.9.10 until the 19th century. The first cookbook Cornell University Library, Not by Bread Alone, America’s written by an American is believed to be American Culinary Heritage, Accessed 9.9.10 Cookery by Amelia Simmons, published in 1796. eiu.edu/~eiutps/newsletter Recipes Page 3 Connecting to Illinois Food was a necessity for Illinois pioneers. They planted family reunion is enhanced. Many of the gardens to supply their fruits and vegetables. While foods served become traditions. After waiting for their gardens to grow, pioneers looked to the all, Thanksgiving is not the same woods for food. Dandelions, wild strawberries and nuts without a turkey. were some of the items Illinois Humanities Council, Illinois, the Key pioneers ate. They also Ingredient of Modern America’s Food by trapped and hunted Bruce Kraig, Accessed 9.8.10 deer, turkey, squirrel and Arenzville, Illinois homepage, What is bears. It would take a Burgoo, Accessed 9.8.10 talented cook to make Smithsonian, Key Ingredients: America by Food, Accessed some of these foods 9.8.10 appetizing to us today. State of Illinois, Prairie Pages, Pioneers, Accessed 9.8.10 In the 1800s, America saw a dramatic rise in the Central Illinois Bragging Rights, Accessed 9.14.10 number of immigrants entering the country. Many chose to settle in the Midwest and brought with them their 27th Annual Chili Cook Off, Belleville, Illinois, Accessed 9.14.10 culture, religion and history, found in their recipes. The food they cooked, the ingredients they used and the way NEW Close to Home – Heartland Highways the food was prepared, for some, was what remind them of their home countries. These recipes could be passed Each month we will share a link to a relative episode of down to each generation, but with each generation Heartland Highways that provides additional information comes change. Ingredients sometimes became hard to featuring people and places right here in central Illinois. find or different items were substituted to satisfy evolving Heartland Highways is a production of WEIU and taste buds. Today, some foods have become native to episodes are available to view online at Illinois. For example, there is http://www.weiu.net/hh. (Select the season on the right only one area to find a true These recipes could be side of the page and then the episode.) Chicago style pizza and an passed down to each In Season 8 Episode 808, hosts Lori and Kate take us to original moonburger can only generation but with different types of farms. The 200 Acres in Arthur farms be found in Moonshine, Illinois. cucurbits, or things of the pumpkin and squash variety in Festivals, celebrations and each generation comes layman’s terms. One of their latest undertakings is county fairs are abundant in change. heirloom seeds. Come along and see how the Condill Illinois and many revolve Family is preserving their family tradition. Then we head around food. From popcorn to to rural Herrick, Illinois, where we’ll meet the Clark burgoo, festivals are a great way to enjoy a local flavor. Family. They’re taking sustainable living to a whole new Pies, cookies and other sweets are found at the local level. We end up in Newton, Illinois, at a shrimp farm. county fairs. These blue-ribbon Yes, you read that treats are sometimes old right. It may be the family recipes. furthest south shrimp farm in the Some of the best celebrations United States. include family and food. With Watch to find out many cooks in the kitchen, each h o w S t a n creating a different dish, a Zumbahlen makes holiday, religious celebration or it work! eiu.edu/~eiutps/newsletter Page 4 Recipes Learn more with American memory collections Working in Paterson recipe photographs. These recipes were a war time and http://memory.loc.gov/ammem/collections/paterson/ depression era necessity. Foods were rationed and with index.html the depression, money to purchase basic items was hard Working in Paterson is based on the to find. American Folklife Center's Working in Library of Congress, American Memory, Accessed 9.9.10 Paterson Folklife Project, a four-month study of occupational culture in The Emergence of Advertising in America: 1850-1920 Paterson, New Jersey, the nation's first http://memory.loc.gov/ammem/collections/advertising/index. planned industrial center, in 1994. The html study focused on the ways in which The Emergence of Advertising in America presents over community life and values are shaped 9,000 images that illustrate the rise of consumer culture, by work and how the theme of work especially after the American Civil War, intersects with other themes, namely and the birth of a professionalized family, ethnicity, gender, neighborhood, and change over advertising industry in the United States. time. This online presentation provides access to digital Included in this collection are early audio files for approximately 500 interview excerpts, and advertisements, images of billboards, and 3,800 photographs. In this collection you will find oral items such as cookbooks that were given histories revealing secret recipes, images of home cooked to people to encourage support for certain items from everyday life and images of how to dress a hot products. A search for recipes in this Texas wiener. collection will reveal a plentiful amount of Library of Congress, American Memory, Accessed 9.9.10 cookbooks. Topics range from 55 Ways to Save Eggs to Jell-O America’s Most Famous Dessert. America from the Great Depression to World War II: Black Library of Congress, American Memory, Accessed 9.9.10 and White Photographs from the FSA-OWI 1935-1945 http://memory.loc.gov/ammem/fsahtml/fahome.html The Thomas Jefferson Papers http://memory.loc.gov/ammem/collections/jefferson_papers/ The black-and-white photographs of the Farm Security The complete Thomas Jefferson Papers from the Administration-Office of War Information Collection are a Manuscript Division at the Library of Congress consists of landmark in the history of approximately 27,000 documents. This is the largest documentary photography. The images collection of original Jefferson documents in the world. show Americans at home, at work, and Document types in the collection as a whole include at play, with an emphasis on rural and correspondence, commonplace books, financial account small-town life and the adverse effects books, and manuscript volumes.