Zusammenfassung
Among the first creatures to help humans attain the goal of having enough to eat was the pig, which provided not simply enough, but general abundance. Domesticated early and easily, herds grew at astonishing rates (only rabbits are more prolific). Then, as people spread around the globe, pigs and traditions went with them, with pigs making themselves at home wherever explorers or settlers carried them. Today, pork is the most commonly consumed meat in the world—and no one else in the world produces more pork than the American Midwest.
Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork. Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Schlagworte
Food I love bacon American food American food history Heartland food pig history pigs pigs in America pork history pork in America food history eating pork baconfest hog history hogs hot dogs- 211–232 Notes 211–232
- 233–240 Bibliography and Sources 233–240
- 241–250 Index 241–250
7 Treffer gefunden
- „... pork.”Actually, it was in Greece that the idea of eating for pleasure first sur-faced. While ideas of high food ...” „... Mongolia, I was informed that eating pork is seen as “going Chinese,” and since the Chinese are traditional ...” „... was eating three pounds of pork per day—which is likely the cause of the aristocracy running after ...”
- „... . | Pork—United States—History. Classification: LCC SF395.8.A1 (ebook) | LCC SF395.8.A1 C53 2018 (print) | DDC ...” „... Birkenholtz of the Iowa Pork Producers Association and Rick Williamson at Hormel, and for the pork-cuts ...” „... you want a subject, look to Pork!”—Great Expectations, by Charles DickensIn Dickens’s tale, at the ...”
- „... be increasingly eating pork. Appreciation of pork in the Midwest stretches back a long way, but we ...” „... eat pork.The Preble County Pork Festival in Eaton, Ohio, is one of several pork-related festivals in ...” „... rhapsodized about pork. Anthony Bourdain’s phrase “porky goodness” became common in food chat groups. From ...”
- „... worth eating.4 cups water1¼ cups steel-cut oats1½ tsp. salt⅛ tsp. black pepper1 lb. ground pork1 medium ...” „... 7.1. This chart shows the locations of the most common cuts of pork—and makes it clear that loin does ...” „... wet-curing process for city hams is not very different from the preparation of barreled or pickled pork—the ...”
- „... . USDA Foreign Agriculture Service Global Agricultural Information Network Report, India: Pork—Annual ...” „... . http://www.porkfestival.org/schedule/.4. http://www.tiptoncountyporkfestival.com/.5. http://www.chmoorehomestead.org/apple-pork.htm.6 ...” „... .org/production-topics/environmental-sustainability-efforts -pork-production/carbon-footprint-pork-production-calculator/.4. Mark Essig, Lesser Beasts: A Snout-to-Tail History of the Humble Pig, pp. 203–04.5. “Vesicular ...”
- „... History of Food. Cambridge, UK: Cambridge University Press, 2000.Garavini, Daniela, ed. Pigs and Pork ...” „... , 1988.Rogers, Katharine M. Pork: A Global History. London, UK: Reaktion Books, 2012.Root, Waverley. Food ...” „... Press, 2004.Smith, Andrew F. Eating History: Thirty Turning Points in the Making of American Cuisine ...”
- „... raised on modern farms are more likely to be eating corn, soy, vi-tamins, and other carefully controlled ...” „... from its diet, for good or ill. Cooking pork raised on fish, for example, is not a pleasant experi-ence ...” „... animals.9Not all domestic pigs are eating completely controlled diets. People who raise heritage breeds ...”