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Search - Smithsonian Folklife Cookbook

Smithsonian Folklife Cookbook
Author: Katherine S. Kirlin, Thomas M. Kirlin

From Publishers Weekly Held annually on Washington, D.C.'s National Mall, the Festival of American Folklife has for 25 years celebrated our country's "vast array of social and cultural traditions" by inviting participants to cook and serve the foods of their regions. This exhaustive volume, compiled by the Kirlins and their team of researchers, ... more »is a record of past festivals and a collection of additional recipes sought from regions as far-flung as Hawaii to the Virgin Islands to the Upper Great Lakes. The recipes combine the traditional (steak and kidney pie, jambalaya, rice pudding) with the more contemporary contributions of recent immigrants (Vietnamese spring rolls and Senegalese chicken casserole). Also featured are rare backwoods recipes (baked raccoon with sweet potatoes, potato fudge, muskrat with corn). While fascinating reading (essays on all regions are vividly written), cooks actually attempting to use this book may be frustrated. Substitutions for unusual ingredients are rarely included (What would a cook use, for example, in place of the Spanish root or yucca in a recipe for pork pasties?). Illustrated. Copyright 1991 Reed Business Information, Inc. From School Library Journal YA-- This book reflects the joyous, bustling, try-anything-once atmosphere of a Smithsonian Festival of American Folklife and invites readers to sample our ethnic culinary diversity. The recipes are grouped to reflect the geography of the United States, but the index makes it possible to find foods from Armenian fruit leather to a Senegalese casserole. There is no access by country of origin, but the first-person narratives of the individual cooks' experience with the particular food more than makes up for this flaw. Additionally, the cultures and traditions that flavor each region are explored in introductory sections. Students are bound to find ethnic diversity more relevant when their interest is stimulated by a few pupsas de chicharron (Salvadoran pies) and grebble (a German fried pastry). --Cathy Chauvette, Fairfax County Pub . Lib . Copyright 1992 Cahners Business Information, Inc. From Library Journal This collection is an outgrowth of the Smithsonian's annual Festival of Folklife, where demonstrations of traditional cooking have been part of the celebration for 25 years. Recipes provided by festival participants are organized by region, with a separate chapter on Native American food traditions. The selections are wide-ranging and incredibly diverse--the mid-Atlantic section, for example, has Italian, Salvadoran, Senegalese, and Vietnamese dishes, among others. The recipes convey the individuality of the cook, and sidebars offer reminiscences from many contributors, making this sort of a community cookbook on a grand scale Copyright 1991 Reed Business Information, Inc.

ISBN-13: 9781560980896
ISBN-10: 1560980893
Publication Date: 9/17/1991
Pages: 336
Rating:

Currently 3.7/5 Stars.

3.7 stars, based on 3 ratings

Publisher: Smithsonian Books
Book Type: Paperback
Other Versions: Hardcover
Reviews: Member | Amazon | Write a Review

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Donna E. (impossible) reviewed Smithsonian Folklife Cookbook on 11/29/2008 + 3352 more book reviews

Anecdotes and recipes from the Smithsonian's annual Festival of American Folklife - 1967 thru 1992. Areas represented: Native American, New England, Mid-Atlantic, South, Upper Great lakes, Great Plains, West and Southwest, The Islands.

Sampling of recipes: Wild Rice Stuffing; Ham and Rice with Pigeon Peas; Sweet and Sour Cabbage; Zucchini Pickles; Molasses Cookies; Finnish Oven Pancake; Chili Sauce; Portuguese Bean Soup; Vienna Cake.

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