THE FOOD HISTORIAN
  • Home
  • About
    • Contact >
      • Media Requests
      • Submissions
    • In the Media
    • Speaking Engagements
    • Consulting
    • Leave a Tip
  • Projects
    • Blog
    • Book
    • Historical Supper Club
    • Newsletter
    • Food History Happy Hour
    • Book Reviews
    • Podcast
  • Resources
    • Food Historian Bookshop
    • Recorded Talks
    • Historic Cookbooks
    • Vintage Cookbooks
    • Bibliography
    • Food Exhibits
    • TV and Film
    • Food Historian Library
    • Printable Newsletters
    • Thesis
    • Other Publications
  • Events

Food History Blog

HISTORY, RECIPES, VINTAGE COOKBOOKS, PROPAGANDA POSTERS

World War Wednesday: Feed the Birds This Winter

2/9/2022

0 Comments

 
Picture
"Feed the Birds This Winter" poster from the U.S. Department of Agriculture, Bureau of Biological Survey, c. 1918. National Archives.
We're getting into some of the more obscure WWI posters now! This poster is from the United States Department of Agriculture, specifically the Bureau of Biological Survey. "Feed the Birds This Winter: They will repay you by destroying thousands of insects that harm gardens, trees, and crops" is the main message of this poster. Suggesting that ordinary Americans feed birds "especially during and after storms," provide shelter, and protect feeding areas from bird predators, the poster connects "our native birds" to their insect-eating abilities. 

This is a very text-heavy poster, so I've transcribed it all so you can know what it says!

"EVERY LOCAL BIRD you keep from starving, when cold weather, snow, and ice shut off its natural food supply, will repay you by destroying hundreds of caterpillars, grubs, borers, beetles, and insects that would prey on your flowers, vegetables, fruit, foliage, or field crops. Birds more than pay for their keep. It is better to feed birds a little now than to grow crops for insects later.

"FEEDING BIRDS IN WINTER costs little in time, food, or equipment. It attracts birds all winter to flit and chirp around your dooryard. It is one of the most important means of preserving birds. An increase in the number of birds means that more of them will nest in your trees next spring and become your summer companions. They will sing their thanks and contribute to the beauty and charm of your neighborhood.

"Feeding birds in winter is a delightful and inexpensive recreation as well as an excellent investment. Children particularly enjoy and benefit from this form of applied nature study."

"Feed the Birds this Winter. They will repay you by destroying thousands of insects that harm gardens, trees, and crops.

"How to Help Birds in Winter

"1. Supply food frequently, especially during and after storms.

"2. Provide feeding shelters where birds can find food and eat comfortably during sleet and storms

"3. Protect feeding stations against cats which will kill or frighten the birds.

"Every Destructive Insect is on the Bill of Fare of One or More of Our Native Birds.

​"BIRDS feed upon almost all kinds of injurious insects. They lead active lives and require much food. A single bird often eats more than 100 insects at a single meal and sometimes consumes several thousands small insects. Birds on a 200-acre farm in North Carolina destroyed a million green bugs or wheat aphids daily. There are many localities where birds have saved certain trees, garden crops, or farm fields from total destruction.

"Encourage all kinds of birds, as the various species prey on different kinds of insects. For example, the hair and downy woodpeckers render a special service in the protection of trees. They glean pests from beneath the bark and from within the wood. They account early for many a scale insect, bark beetle, borer, caterpillar, and ant. The bobwhite, one of the most important of our game birds, renders particular service in cultivated fields by destroying large numbers of potato beetles, wireworms, clover weevils, bollworms, cut-worms, army worms, and other crop pests. The bobwhite suffers particularly from hard winters. A little suet or a little cracked corn and grain will keep these valuable feathered servants in your employ.

"FOR bobwhites, build low hutches with roofs that will keep out snow, or make wigwam-like stacks of grain sheaves with openings below. Keep the entrances free from snow and scatter within cracked forn or small grains or seeds. Putting out food on a bare spot on the ground is an easier method, but not so useful.

"For woodpeckers, place suet under wire netting on trees; pour a melted mixture of suet and grain or seed in cracks in bark or in large holes bored in thick pieces of wood accessible to the birds; or make a 2-inch hole in a coconut and fill the interior with chopped suet and nuts and suspend from a a branch.

"For small birds in general, make food shelves at windows or on trees, sheltered from the wind, and with raised edges to keep food from being blown off. Better still, put the food in a hopper, which will protect the supply from the weather and let it down gradually. Small birds will feed also at the coconut larders mentioned above and upon the suet mixtures. 

"The Best Winter Food For Birds

"Suet or other fat, pork rinds, bones with shreds of meat, cooked meats, meal worms, cut-up apples, birdseed, buckwheat, crackers, crumbs, coconut meat, cracked corn, broken dog biscuits or other bread, hemp seed, millet, nut meats of all kinds (especially peanuts), whole or rolled oats, peppers, popcorn, pumpkin or squash seeds, raw or boiled rice, sunflower seeds, and wheat.

"Full information as to feeding and attracting birds and providing nest boxes, houses, and shelters for them will be furnished on receipt of a postal card addressed to U.S. DEPARTMENT OF AGRICULTURE, Bureau of Biological Survey, Washington, D.C.

"Begin to Feed the Birds To-Day - The Singing Laborer is Worthy of His Hire." 


Much of this advice is still sound today! At the time, of course, it was marrying not only nature study for children (a VERY popular topic during the Progressive Era) but also advocating for more natural forms of pest control in a time when pesticides existed, but had limited applications, and the availability of which was likely curtailed by more important wartime manufacturing. Birds do require an incredible number of insects to survive (bats, too), and even seed and fruit-eating songbirds feed their nestlings insects to give them the protein and fat they need to grow. 
Picture
My own bird feeding sanctuary - note the cardinal in the tree and his mate on the ground, and the downy woodpecker at the suet!
Today, more and more farmers are returning to birds - from raptors to songbirds - to address pest issues, from pest birds (like starlings and seagulls) and rodents to insects. In some instances, the birds outperform pesticides.

And contrary to what most people put in their bird feeders, birds eat a LOT of insects. Which is why I was surprised and happy to see mealworms on the list of recommended foods for birds, alongside suet and nuts. 

I've been feeding the birds in winter and early spring (we take the feeders down in the summer) to support the population, but also to let up a little on the insect population. Unlike 100 years ago, we're currently facing an insect apocalypse, which could have huge repercussions across the planet, including, but not limited to, agriculture, as many of our favorite crops rely heavily on pollination from wild insects. 

Which is why, even though I'm not a farmer and we're not at war, I still feed the birds in the winter. You can see my setup in the photo above - I have several squirrel-proof feeders (determined squirrels can get by even the baffles, but they provide shelter for the birds during the rain) with different mixes. One is a fruit, nut, and shelled sunflower seed mix with mealworms. Two more are just straight black oil sunflower seed. One has suet, and another feeder, which we're trying new this year, is just straight mealworms and beetles. Sadly, that one has been less popular. Maybe those insects don't have enough fat in them. Our half-dead holly tree provides enough spreading branches for the feeders but also cover from predators like hawks. Birds like to have cover they can escape to when predators come calling. And yes, that includes cats! Outdoor and feral cats are the number one predator of songbirds in suburban and urban areas. So keep your kitties inside or build them a catio. If they knew it in WWI, we should know it now.

It is most important to support native birds, and not pest birds like starlings (who, while fascinating, are native to Europe and can out-compete native birds), so keep your food focused on native seeds, fruits, and nuts whenever possible. Just watch out for inexpensive fillers that aren't eaten by most songbirds. Sunflower seeds, peanuts, pecans, walnuts, raisins, blueberries, and cracked corn are all great. Suet (raw or rendered beef fat) is also good, as is natural peanut butter (avoid the hydrogenated kind, the kind with palm oil, and sugar), for providing the fat needed to keep birds warm and well-fed during the coldest winter months.

I have set up our bird feeders right outside the kitchen window, and like Progressive Era nature study enthusiasts knew, they do provide a great deal of joy. I love coming to the kitchen every morning and checking to see what birds are at the feeders, and which ones need refilling. Since it has been incredibly cold and icy here in the Hudson Valley of New York this winter, our feeders have been almost as busy as Grand Central! We've seen cardinals, blue jays, tufted titmice (my favorites!), nuthatches, chickadees, sparrows, purple house finches, gold finches (they're mostly brown in the winter), downy woodpeckers, red breasted woodpeckers (whose breasts are actually just pink - it's the heads that are red!), dark-eyed juncos, mourning doves, and yes, even the occasional starling. More rarely we've seen cedar waxwings, rose-breasted grosbeaks (another favorite!), phoebes, and even the rare overwintering bluebird (though not actually on the feeders). 

Another way to support native birds (and insects!) is to plant native plants, especially fruit-producing shrubs for birds. For insects, native trees, especially oaks, can host up to 400 species of insects, including moths and butterflies. 

Okay, I'll get off my soapbox now! But always nice to see good sense from a century ago still holding true today. 

Do you feed the birds? Have a favorite winter visitor? Tell us in the comments!

The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Just leave a tip!
Become a Patron!

Tip Jar

$1.00 - $20.00
Support
0 Comments

Meatless Monday: Brunch with Rosemary & Sage Roasted Potatoes and Gorgonzola Garlic Cream Sauce

2/7/2022

2 Comments

 
Picture
It's been so bitterly cold lately, I thought I would finally share this stunner of a vegetarian brunch with everyone. A few weeks ago we had a friend over for brunch. It had been a long couple of post-holiday weeks, and everyone was playing catchup at work. So I thought having something delicious and comforting for brunch would help take the edge off. A favorite local Italian restaurant of ours has an appetizer I adore - waffle fries fried with sage and rosemary with a side of gorgonzola cream sauce for dipping. It's divine. I wanted to replicate something similar at home, but brunchified, and with a little lighter hand. So I decided to roast some red potatoes with sage and rosemary and olive oil. I had intended to pick out the herbs as I'm generally not a fan of whole rosemary leaves, but everything fried up in the olive oil so beautifully that we devoured the herbs alongside the potatoes.

I topped the potatoes with a fried egg, to make things feel more breakfast-y, with a side of broiled grapefruit for a vintage feel and to cut the fat a little. Sadly I used brown sugar, so instead of caramelizing it just melted everywhere. Still tasted yummy though. We had faux mimosas (the friend doesn't drink alcohol) which were also delicious. The star of the show, though, was the potatoes and cream sauce. Divine. 
Picture
The beautiful potatoes and herbs, pre-roasting, in my very poorly lit kitchen.

Rosemary & Sage Roasted Potatoes

I used a fancy flake salt flavored with wild garlic, so if you're using regular sea salt, maybe add just a dash of garlic powder or some minced garlic.

6-8 medium red potatoes
1 container/bunch fresh sage
1 container/bunch fresh rosemary
olive oil
coarse sea salt

Preheat oven to 450 F. Scrub the potatoes, cut off any eyes or bad parts, and cut into similarly-sized cubes. Wash the herbs and strip the leaves off of the rosemary stems. Pop the sage leaves off of their longer stems. On a large half sheet pan, spread the potatoes, and drizzle with olive oil. Add the herbs and using your hands, gently toss everything to combine (you can do this in a bowl if it's easier) and spread out in one layer, making sure the potatoes all have a cut end facing down. Sprinkle with salt and put in the oven. Roast for 20-30 minutes, or until potatoes are perfectly tender, with crisp brown bottoms. When ready to serve, use a very flat spatula to scrape up the crispy bits and put the whole shebang, potatoes, herbs, and all, into a serving dish.

Garlicky Gorgonzola Cream Sauce

One of the miracles of heavy cream is that if you reduce it, it turns into this silky sauce with no need for a roux in sight.

1 pint heavy cream (use more if you like!)
2 cloves garlic
1+ cup crumbled gorgonzola
salt & pepper to taste

With the flat side of a knife slightly crush your peeled garlic cloves, and add them to the heavy cream in a heavy-bottomed saucepan and cook over medium heat. Let the cream simmer, but do not boil, until reduced slightly (it should coat a spoon) and fragrant with garlic. Fish out the garlic cloves and discard. Add the gorgonzola and stir to melt. Give it a taste and add salt and pepper as needed. Keep hot until ready to use.

​To make brunch, pile some potatoes on a plate, add a ladle of gorgonzola sauce, and top with a fried egg. If you're like me (over medium, please!), you like to break the runny yolk. 
Picture
Runny fried egg with the yolk broken on top of the rosemary & sage roasted potatoes and gorgonzola cream sauce. Don't mind the Christmas tablecloth.

Virgin Mimosas

If you're entertaining folks for brunch who don't want or can't have alcohol, virgin mimosas are delightful. We had sparkling cider from New Year's Eve that had gone un-opened, but you could just as easily use ginger ale or 7-up instead. 

1 part sparkling cider
1 part high-quality orange juice
champagne flutes

Are they really mimosas without the champagne flutes? Pour half and half into each flute, and don't worry about drinking too many.

Broiled Grapefruit

Do as I say, not as I did. Brown sugar does not work. Lesson learned!

1/2 fresh grapefruit per person
1 tablespoon granulated white sugar per half grapefruit

Set the broiler to high. Cut grapefruit in half and place on a metal sheet pan or other broiler-safe dish (do not use glass baking dishes under the broiler!). Gently smooth the tablespoon of sugar over the top. Place under the broiler and cook 1-2 minutes (watch them!) until the sugar is caramelized. Serve with grapefruit spoons, if you have them. Otherwise a dessert spoon or butter knife works, too.
Picture
The accidentally Christmassy brunch setup - complete with ice bucket for the sparkling cider and champagne flutes.
In the bleak midwinter, a sunny brunch can really lift the spirits. But don't skimp on the trappings. Light some taper candles. Pull out the champagne flutes and an ice bucket. Dig out the grapefruit spoons (I don't have any yet!). It can really make the difference. Don't have any of that? Make a list and keep your eyes peeled once you feel it's safe to go antiquing again. Fancy glassware can usually be had for a song at thrift shops, and since glass is inert, a quick wash in hot soapy water and it will be fit for use, no matter what shape it was in when you got it (so long as it's not broken or cracked!). 

​Have you been doing anything special lately to make winter seem less dreary? 

The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Just leave a tip!
Become a Patron!

Tip Jar

$1.00 - $20.00
Support
2 Comments

Meatless Monday: Squash and Walnut Salad

1/17/2022

1 Comment

 
Picture
It's the depths of January. And after months of holiday eating, life can feel depressingly uninspiring when it comes to food. But while the imported tropical fruits beckon, it is possible to make a perfectly delightful dinner out of foods that are (mostly) in season here in the northeast.

Enter the butternut squash. I'm typically not a huge fan. Butternut squash soup is usually much too sweet. Mashed squash is insipid and mealy. But when a Patreon patron posted about making Emily Nunn's delicata squash salad with parsley and walnut vinaigrette and raved about it, I was intrigued. 

I didn't have delicata squash, just one lonely little butternut left over from my impulse buy Thanksgiving CSA haul. I did have a big bunch of parsley, but I think it got a little frosty in the frigid temperatures we've been having lately, so bits were crispy and wilted. It would take some sorting. I also had a bottle of walnut oil I'd bought last year, and mostly hadn't used, which was set to expire in February. In the fridge, half a block of the most deliciously creamy, salty, made-in-New-York cow's milk feta (the sheep's kind and I don't get along) was languishing. Inspiration was striking.

I'm an inveterate tinkerer when it comes to cooking. Even the respected science of baking usually has me asking, can I put fruit in this? Can I substitute some whole grain flour? Do I really have to beat the eggs for three whole minutes? Even as I don't mess with the ratios otherwise. So it's no surprise that I would be clinically unable to replicate Emily's recipe as she wrote it. The bones were good, though, so I stuck to those. Here's what I came up with:

Roasted Squash & Walnut Salad

This recipe seems complicated, but once the vegetables are cut and in the oven, it's a fair amount of waiting. You can do a pan of dishes or start a load of laundry or watch most of an episode of your favorite television show while you wait.

1 smallish butternut squash
2 smallish yellow storage onions
walnut oil
pink salt
garlic powder
black pepper
dried sage
walnuts
feta (the good-quality, locally made wet kind)
fresh flat leaf parsley
fresh baby spinach
balsamic vinegar
Dijon mustard
maple syrup

Preheat the oven to 400 F. Generously coat a half sheet pan with walnut oil (you can use olive or canola, if you prefer). Wash butternut squash and cut neck into one inch rounds. Cut in half and with a sharp knife remove the peel. I left the bulb end, cut it in half, scooped out the seeds, and roasted the halves whole with the rounds. Flip the half moons of squash in the oil so they're well-coated. Peel and halve the onions, cut into rounds, and add to the oiled pan. Combine about 2 tablespoons of pink salt, at least a teaspoon of black pepper, a few shakes of garlic powder and dried sage, and sprinkle the mixture all over the squash and onions. Roast for 30 minutes, flip, season again if you like, and roast for another 10 minutes or so, until the squash is crispy on one side and very tender, and the onions are tender. Scatter a generous handful of walnuts across the pan and roast another 3-5 minutes, until the walnuts are fragrant.
Picture
The poorly lit roasting tray, with squash and onions nicely seasoned and ready to go in the oven.
Meanwhile, assemble your plate with the baby spinach topped with just the whole leaves of washed and dried parsley. Make a vinaigrette of about 3 tablespoons walnut oil, 2-3 tablespoons balsamic vinegar, and 1 tablespoon each Dijon mustard and maple syrup (add more syrup or a tablespoon of water if it seems too sharp). Top the greens with slices of squash, onions, and walnuts, drizzle over the vinaigrette, crumble feta on top, and serve while the vegetables are still warm. ​
Picture
This salad lends itself well to beautiful arrangement, but I cut up the squash into bite-sized pieces while eating to make sure I got a piece of squash in every bite!
This salad is divine. The butternut squash came out silky and rich, the onions soft and not-too-sweet, the walnuts pleasantly crunchy, the parsley added some fresh, grassy tones to the milder spinach, and the sweet-sharp balsamic vinaigrette tied everything together. There was one slice of butternut squash left on the pan, so I tried it with some of the leftover onions and walnuts (which I stuffed in the cavities of the squash halves with the rest of the vinaigrette, for lunch tomorrow). To be honest, the squash was so good I could have eaten it just like that. But it really added so much satisfying heft to the salad. 

I don't think I'll ever make butternut squash any other way again. It was too delicious this way, and I could see it being the star of any number of other salads as well. 


It's hard to find satisfying, fresh recipes for winter eating that don't involve ingredients flown in from thousands of miles away. And while I love the wintertime treat of beautiful citrus, it's nice to be able to make something so delicious out of locally grown storage foods, too. I hope you enjoy this recipe as much as I did!​

The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Leave a tip!
Become a Patron!

Tip Jar

$1.00 - $20.00
Support
1 Comment
    Picture

    Author

    Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.

    Archives

    December 2024
    November 2024
    July 2024
    May 2024
    February 2024
    November 2023
    September 2023
    August 2023
    May 2023
    March 2023
    February 2023
    January 2023
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    December 2018
    April 2018
    October 2017
    December 2016
    September 2016
    August 2016
    May 2016
    March 2016
    February 2016
    December 2015
    October 2015
    September 2015

    Categories

    All
    16th Century
    17th Century
    18th Century
    1910s
    1920s
    1930s
    1940s
    1950s
    19th Century
    20th Century
    31 Days Of Halloween
    Abolitionists
    Abraham Lincoln
    Academia
    Advertising
    African American
    African-American
    Agricultural History Journal
    Agriculture
    Alcohol
    American Expeditionary Forces
    American Red Cross
    American Revolution
    American Southwest
    Apples
    Armenian Genocide
    Armistice
    Asian American
    Autumn
    Avocado
    Baking
    Beverages
    Birthdays
    Black History
    Black History Month
    Book Review
    Bread
    Breakfast
    Breakfast Cereals
    Brunch
    Cake
    Camping
    Candy
    Canning
    Caucasus Mountains
    Celery
    Charcuterie
    Charitable Organizations
    Cheese
    Chilis
    Chinese Food
    Chocolate
    Christmas
    Citrus
    Civil Rights
    Cocktails
    Coffee
    Cold Weather Cooking
    Colonialism
    Columbian Exchange
    Community Cookbooks
    Consomme
    Cookbook Authors
    Cookbook Reviews
    Cookbooks
    Cookies
    Corn
    Cornmeal
    Coronavirus
    Cottage Cheese
    Cranberries
    Dairy
    Deliveries
    Dessert
    Diet Culture
    Dinner And A Movie
    Disgust
    Disney
    Documentary Film
    Economics
    Eggs
    Eleanor Roosevelt
    Election Day
    Elizabeth Trump Walter
    Factory Labor
    Farm Cadets
    Farmerettes
    Farm Labor
    Fast Food
    Florida
    Flowers
    Food Conservation
    Food Distribution Administration
    Food Fads
    Food History
    Food History Books
    Food History Happy Hour
    Food History Roundup
    Food History Stories
    Food Library
    Food Preservation
    Food Waste
    Foraging
    French Dressing
    French Food
    Fruit Punch
    Gardening
    George Washington
    Gingerbread
    Golden Girls
    Grape Nuts
    Greens
    Hal And Edith Fullerton
    Halloween
    Halloween Candy
    Hard Cider
    Heirloom Fruit
    Heirloom Vegetables
    High Cost Of Living
    Historic Cookbooks
    Historic Menus
    History-bites-podcast
    History Channel
    Holiday
    Hollis Pantry Cook Book
    Hollywood
    Home Economics
    Hospitals
    Hot Chocolate
    Hot Cocoa
    Hot Dogs
    How To
    Ice Cream
    Ice Cream Soda
    Ice Deliveries
    Ice Harvest
    Ida Bailey Allen
    Indigenous
    Indigenous People's Day
    Inflation
    Interstate Highways
    Invalid Cookery
    Irish Food
    Italian Food
    Juneteenth
    Kitchen Design
    Kitchens
    Kraft
    Labor
    Laura Ingalls Wilder
    Lecture
    Long Island
    Macaroni And Cheese
    Meat
    Meatless Mondays
    Medieval
    Melon
    Mexican
    Mexican Food
    Midnight Suppers
    Midsummer
    Midwestern
    Military
    Milk
    Milkshakes
    Minnesota
    Mythbusting
    National War Garden Commission
    Native Foods
    Navy
    Necco
    New England
    New Year's Eve
    New Year's Resolutions
    New York State Food Supply Commission
    Normalcy
    North American
    North Dakota
    Norwegian
    Nutrition History
    NYU
    Office Of Price Administration
    Open Faced Sandwiches
    Open-faced Sandwiches
    Parades
    Parties
    Patreon Perks
    Peanut Butter
    Peanuts
    Pesticides
    Peter Pauper Press
    Picnics
    Pie
    Podcasts
    Political Cartoon
    Polynesia
    Pop Culture
    Pork
    Potatoes
    Preserve Or Perish
    President's Day
    Prohibition
    Propaganda
    Propaganda Film
    Propaganda Poster
    Public Health
    Pumpkin
    Pumpkin Pie
    Pumpkin Spice
    Punch
    Pure Food And Drug Act
    Queen Victoria
    Quick Breads
    Racism
    Radio
    Rationing
    Recipes
    Refrigeration
    Research
    Restaurants
    Rhubarb
    Rice
    Riots
    Road Food
    Root Beer
    Salad Dressing
    Salads
    Sandwiches
    Sankta Lucias Dag
    Saratoga Chips
    Sauces
    Scandinavian
    School Gardens
    School Lunch
    Shopping
    Slavery
    Smorgasbord
    Soda
    Soda Bread
    Soda Fountains
    Soup
    South American
    Soviet
    Spanish Flu
    Speaking Engagement
    Special Offer
    Spice Islands
    Spices
    Spring
    Sugar
    Summer
    Swedish
    Tea
    Tea Party
    Temperance
    Thanksgiving
    Theodore Roosevelt
    Tomatoes
    Trick Or Treat
    Trump
    Ukraine
    United States Food Administration
    United States School Garden Army
    USDA
    Valentine's Day
    Vegan
    Vegetarian
    Victory Garden
    Vitamins
    Warren G. Harding
    Waste Fats
    Wedding Cake
    Weddings
    White Chocolate
    White Christmas
    Wild Rice
    Wine
    Winter
    Woman's Land Army
    Women Of Color
    Women's History
    Women's Suffrage
    Woodrow Wilson
    World War I
    World War II
    World War Wednesdays
    Writing
    WWII
    Year In Review
    Zimmerman Telegram

    RSS Feed

Home
About
Blog
Resources
Events
Contact
The Food Historian is an Amazon.com and Bookshop.org affiliate. That means that if you purchase anything from any Amazon or Bookshop links on this website, or from the Food Historian Bookshop, you are helping to support The Food Historian and keep this website free and open to the public. Thank you!
  • Home
  • About
    • Contact >
      • Media Requests
      • Submissions
    • In the Media
    • Speaking Engagements
    • Consulting
    • Leave a Tip
  • Projects
    • Blog
    • Book
    • Historical Supper Club
    • Newsletter
    • Food History Happy Hour
    • Book Reviews
    • Podcast
  • Resources
    • Food Historian Bookshop
    • Recorded Talks
    • Historic Cookbooks
    • Vintage Cookbooks
    • Bibliography
    • Food Exhibits
    • TV and Film
    • Food Historian Library
    • Printable Newsletters
    • Thesis
    • Other Publications
  • Events