All stirred up: suffrage cookbooks, food, and the battle for women's right to vote

Book Cover
Average Rating
Publisher
Pegasus Books
Publication Date
2020.
Language
English

Description

In honor of the centenary of the 19th amendment, a delectable new book that reveals a new side to the history of the suffrage movement.We all likely conjure up a similar image of the women’s suffrage movement: picket signs, red carnations, militant marches through the streets. But was it only these rallies that gained women the exposure and power that led them to the vote? Ever courageous and creative, suffragists also carried their radical message into America’s homes wrapped in food wisdom, through cookbooks, which ingenuously packaged political strategy into already existent social communities. These cookbooks gave suffragists a chance to reach out to women on their own terms, in nonthreatening and accessible ways. Cooking together, feeding people, and using social situations to put people at ease were pioneering grassroots tactics that leveraged the domestic knowledge these women already had, feeding spoonfuls of suffrage to communities through unexpected and unassuming channels. Kumin, the author of The Hamilton Cookbook, expands this forgotten history, she shows us that, in spite of massive opposition, these women brilliantly wove charm and wit into their message. Filled with actual historic recipes (“mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust”) that evoke the spirited flavor of feminism and food movements, All Stirred Up re-activates the taste of an era and carries us back through time. Kumin shows that these suffragettes were far from the militant, stern caricatures their detractors made them out to be. Long before they had the vote, women enfranchised themselves through the subversive and savvy power of the palate.

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ISBN
9781643134529

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Published Reviews

Kirkus Book Review

Part cookbook and part spirited history lesson, this book examines a little-known aspect of the women's suffrage movement of the late 19th and early 20th centuries. Among the many techniques used by American suffragists to persuade voters was the production and distribution of "suffrage cookbooks" with titles such as Little Tastes of Enfranchisement. Kumin, a former Washington, D.C., attorney who now teaches cooking and food history, makes a case for the importance of "mainstream" suffragists, who often play second fiddle to their more colorful "militant" sisters in history books. The author opens with an extensive timeline of the history of the suffrage movement in the U.S., including not just noteworthy political events, but such culinary landmarks as the invention of the Moon Pie (1917) and the opening of the first A & W root beer stand (1919). Kumin intersperses the history of the movement with sizable collections of recipes in categories such as "Breads, Breakfast, and Brunch" and "Condiments, Pickles, and Preserves." For each recipe, the author provides the original and a modern reinterpretation, often tossing in more vegetables and seasonings and including more detailed instructions. Some readers might complain that the portion of the book devoted to analysis of significant cookbooks and booklets and their roles in the suffrage movement is relatively small compared to the pages devoted to rehashing others' studies of the movement as a whole--not to mention that many of the recipes are comparable to others of the day. However, it's difficult to question the author's enthusiasm and impossible to resist the kind of historical tidbits that pop up frequently along the way--e.g., novelist Jack London's recipe for stuffed celery, which he suggests is "a very appropriate prelude to a dinner of roast duck." Kumin makes some thorny history go down easily. Copyright (c) Kirkus Reviews, used with permission.

Copyright (c) Kirkus Reviews, used with permission.
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