Local history books from History Press USA, Inc.
Grape phylloxera, Prohibition and a brief stint of being known for “bad” wines in the 1700s couldn’t keep California’s oenophiles from cultivating one of the world’s largest, most famous and flavorful wine industries. Today, more than 3,500 bonded wineries and 4,600 grape growers allow California to produce over 90 percent of domestic wine and place [...]
Guest post by Becky Billingsley Sweet potatoes have been a part of the American diet since native Indians cultivated them, and the almost nutritionally perfect tuber helped local Revolutionary War hero General Francis Marion and his troops achieve victory. The Center for Science in the Public Interest named sweet potatoes as its number one pick [...]
Three holiday-flavored recipes taken from Tiffany Harelik’s Trailer Food Diaries Cookbook: Austin Edition, Vols I & II. Bon appétit! Gingerspice Ale Courtesy of Schmaltz A citrus fresh tonic that uses cloves, cinnamon and ginger. Yield: 4-6 drinks 6 cups water 1 cup fresh ginger root, grated 1 cup sugar 4 teaspoons dried whole cloves 4 cinnamon sticks 1 lemon 1 lime [...]
“I don’t want to spend my life not having good food going into my pie hole. That hole was made for pies.” ―Paula Deen With Thanksgiving just around the corner, and turkey/stuffing comas pending, it may be the perfect time to rekindle your relationship with the sweeter side of the holiday. For centuries the meal’s crowning [...]
Remember the good ol’ days? When fifty cents at the finest Detroit restaurant would get you a meal that would take two hours—at a minimum—to consume? When those fifty cents could procure a tall order of consommé, followed by fish, beef, turkey, duck, wild game and shrimp, all with sherbet served between courses, as well as [...]
“And such clam chowder as it was! Thick, juicy, succulent, it dripped down our throats like a sustaining nectar, some paradisal liquid that an angel must have evolved and mixed.” —C.H. Towne, 1921 A plethora of chowders enriches, inspires and influences New England cuisine. As the quintessential New England soup, chowder has a unique culinary history that compels [...]
A picture-perfect teatime is incomplete without steaming scones and delicate, flowery chinaware. But imagine taking a sumptuous tea in luxurious surroundings, like an eight-story atrium with Florentine arches, intricate copperized cast-iron panels on balconies, 12,400 surface feet of golden onyx and a stained-glass skylight. Such opulence would feel like a dream—yet this romantic milieu has [...]
The phrase “southern cuisine” conjures up visions of sweet tea, crunchy fried chicken and biscuits so thick we could use them as (greasy) paperweights. Fortunately, we’ve found southern food recipes that exceed our KFC-quality daydreams. Informative and full of mouth-watering traditions, Rick McDaniel’s An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard [...]
The South has always been celebrated for its food—a tasty blend of ingredients and cooking techniques connected to the region’s rich soil and bountiful waters. Yet during the Civil War, food shortages plagued the South, and empty cupboards required resourcefulness. In An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & [...]
Got a sweet tooth for delectable history? So do we. Combine our sugary cravings with the rich historical palate of the Lake Michigan region, and you can see why we gobbled up “Midwest Sweet Baking History.” We love that author Jenny Lewis (CCE, CHE) takes classic Midwest ingredients (like beet sugar and pumpkin) and, in [...]
The History Press empowers history enthusiasts to write local stories for local audiences. History Press books are useful resources for research and preservation, but it is their value as touchstones for community identity [Read More …]
"There is a history in all men's lives." - William Shakespeare (1564 - 1616)
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Today in 1881: The American Red Cross was founded. This vintage image features ladies of the Plainfield American Red Cross #1, circa 1920s.
"In Washington, D.C., humanitarians Clara Barton and Adolphus Solomons founded the American National Red Cross, an organization established to provide humanitarian aid to victims of wars and natural disasters in congruence with the International Red Cross.
Barton, born in Massachusetts in 1821, worked with the sick and wounded during the American Civil War and became known as the "Angel of the Battlefield" for her tireless dedication. In 1865, President Abraham Lincoln commissioned her to search for lost prisoners of war, and with the extensive records she had compiled during the war she succeeded in identifying thousands of the Union dead at the Andersonville prisoner-of-war camp.
She was in Europe in 1870 when the Franco-Prussian War broke out, and she went behind the German lines to work for the International Red Cross. In 1873, she returned to the United States, and four years later she organized an American branch of the International Red Cross. The American Red Cross received its first U.S. federal charter in 1900. Barton headed the organization into her 80s and died in 1912." via The History Channel
The History Press shared Book Riot's photo.
It's like watching a movie in your head!
THP author Lili Debarbieri launched her new website this weekend--celebrate with her by checking out the free book excerpt (under the "books" tab)!
lilidebarbieri.com
best-selling author & travel expert
This undated file picture shows the German Fuehrer Adolf Hitler and his mistress Eva Braun while dining.
A German woman named Margot Woelk was one of 15 young women who sampled Hitler's food to make sure it wasn’t poisoned before it was served to the Nazi leader in his "Wolf's Lair," the heavily guarded command center in what is now Poland, where he spent much of his time in the final years of World War II.
Margot Woelk kept her secret hidden from the world, even from her husband then, a few months after her 95th birthday, she revealed the truth about her wartime role.
The petite widow's story is a tale of the horror, pain and dislocation endured by people of all sides who survived World War II. Read more at http://yhoo.it/17mH7dl.
“And such clam chowder as it was! Thick, juicy, succulent, it dripped down our throats like a sustaining nectar, some paradisal liquid that an angel must have evolved and mixed.” —C.H. Towne, 1921 A plethora of chowders enriches, inspires and influences New England cuisine. As the quintessential New England soup, chowder has a unique culinary history that compels [...]
Guest post by Sarah Falter, History Press Publicity & Marketing Wisps of smoke floated through the crisp November sky towards the palmetto trees that framed the battlefield, and then curled casually towards the bright Charleston sun. … [Read More...]
