Giving thanks : Thanksgiving recipes and history from Pilgrims to pumpkin pie
(Book)

Curtin and Oliver trace the history of America's favorite day of food and football, from the earliest Puritan celebrations of thanksgiving to Lincoln's declaration of a national holiday in 1863 to the Macy's parade. Alas, the book fails to shake the cold whiff of a museum brochure; the narrative section's tone is about as energetic as an encyclopedia entry. Happily, more than half the book is devoted to recipes, and Curtin (Plimoth Plantation's food historian) and Oliver (publisher of Food History News) come to life as they explore the social history of food, past and present. More than 80 recipes are drawn from different eras, regions and traditionsAfrom Indian pudding to flan, from traditional roast turkey to Cuban turkey "rellenos con moros," with a couple of gelatin saladsA"Golden Glow" and "Cranberry"Acertain to evoke baby-boomer nostalgia. Instructions are family-friendly and accessible, augmented by history and anecdote. The genuine historical engravings and illustrations are a treat, but the photographs of contemporary re-enactors of Native Americans and colonists strike a false note. Ultimately, the book works better as a souvenir of a visit to the Plimoth Plantation than it does as a stand-alone volume. (Oct. 11) (c) Copyright PWxyz, LLC. All rights reserved

Curtin is a food historian working at Plimoth Plantation Museum in Massachusetts and the leading authority on the history of Thanksgiving, and Sandra L. Oliver (Saltwater Foodways) is the publisher of Food History News. In Part 1 of their book (cowritten with the staff of the Plimouth Plantation), they tell the "real" story of the first Thanksgiving in 1621, during which the Wampanoag Indians and the English colonists sampled a range of food and drinks. They describe how the occurrence evolved throughout the 1800s into a national holiday and how changes in kitchen technology transformed food preparation efforts in the 1900s. While many of the Thanksgiving dishes in modern America are, as the authors put it, "seemingly sacred," current Thanksgiving menus often reflect America's wide ethnic background and regional heritage. Part 2 includes upwards of 60 recipes covering everything from turkey, stuffing, and side dishes to sauces and desserts. These recipes include traditional American fare (Libby's Famous Pumpkin Pie) and regional dishes (Indiana Persimmon Pudding) as well as ethnic dishes (Portuguese Linguica Stuffing). Sixty lavish, full-color and black-and-white images round out the book. Recommended for all libraries.-Pauline Baughman, Multnomah Cty. Lib., Portland, OR (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Curtin is a food historian working at Plimoth Plantation Museum in Massachusetts and the leading authority on the history of Thanksgiving, and Sandra L. Oliver (Saltwater Foodways ) is the publisher of Food History News . In Part 1 of their book (cowritten with the staff of the Plimouth Plantation), they tell the "real" story of the first Thanksgiving in 1621, during which the Wampanoag Indians and the English colonists sampled a range of food and drinks. They describe how the occurrence evolved throughout the 1800s into a national holiday and how changes in kitchen technology transformed food preparation efforts in the 1900s. While many of the Thanksgiving dishes in modern America are, as the authors put it, "seemingly sacred," current Thanksgiving menus often reflect America's wide ethnic background and regional heritage. Part 2 includes upwards of 60 recipes covering everything from turkey, stuffing, and side dishes to sauces and desserts. These recipes include traditional American fare (Libby's Famous Pumpkin Pie) and regional dishes (Indiana Persimmon Pudding) as well as ethnic dishes (Portuguese Linguica Stuffing). Sixty lavish, full-color and black-and-white images round out the book. Recommended for all libraries.--Pauline Baughman, Multnomah Cty. Lib., Portland, OR

Curtin and Oliver trace the history of America's favorite day of food and football, from the earliest Puritan celebrations of thanksgiving to Lincoln's declaration of a national holiday in 1863 to the Macy's parade. Alas, the book fails to shake the cold whiff of a museum brochure; the narrative section's tone is about as energetic as an encyclopedia entry. Happily, more than half the book is devoted to recipes, and Curtin (Plimoth Plantation's food historian) and Oliver (publisher of Food History News) come to life as they explore the social history of food, past and present. More than 80 recipes are drawn from different eras, regions and traditionsÄfrom Indian pudding to flan, from traditional roast turkey to Cuban turkey "rellenos con moros," with a couple of gelatin saladsÄ"Golden Glow" and "Cranberry"Äcertain to evoke baby-boomer nostalgia. Instructions are family-friendly and accessible, augmented by history and anecdote. The genuine historical engravings and illustrations are a treat, but the photographs of contemporary re-enactors of Native Americans and colonists strike a false note. Ultimately, the book works better as a souvenir of a visit to the Plimoth Plantation than it does as a stand-alone volume. (Oct. 11)Copyright 2005 Reed Business Information.