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The cultural and physical landscape of the Great Black Swamp is a monument to the hardship and perseverance of the people who drained and settled the region. They transformed densely forested wetlands into one of the most productive agricultural areas in the nation. Commercial crops of corn, soy, tomatoes and wheat are dominant in the fertile loam of southeastern Michigan, northeast Indiana and northwest Ohio. However, each immigrant group calling this place home brought its own culinary traditions--from pickled eggs to peanut butter pie. With a foreword by Lucy Long of the Center for Food and Culture, author Nathan Crook explores the landscape, history, culture and representative cuisines that make eating here a unique and memorable experience.
- Sales Rank: #1968874 in Books
- Published on: 2013-11-19
- Released on: 2013-11-19
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .31" w x 6.00" l, .70 pounds
- Binding: Paperback
- 176 pages
About the Author
Bowling Green resident Nathan C. Crook, PhD, is a cultural anthropologist and Assistant Professor of English and Agricultural Communication at The Ohio State University's agricultural campus in Wooster. He researches and writes about the myriad uses of food as a community identifier and a mode of communication. Lucy Long, PhD, is the executive director of the Center for Food and Culture, based in Bowling Green, Ohio. The organization's mission is to to promote an understanding of the power of food to connect individuals to past, place and other people.
Most helpful customer reviews
4 of 4 people found the following review helpful.
There is no such thing as too much good food
By Kathy
I lived in Northwest Ohio for 15 years and enjoyed a great variety of food, but never considered the varied traditions and history that converged to create it. This deliciously researched book walks one through the earliest influences of Native Americans, Johnny Appleseed, immigrants, and finally commercial production. The Great Black Swamp is no longer a swamp, but rather a rich agricultural area that produces an amazing bounty of cuisine that is both humble and complex. Delightfully many recipes are included and the challenge is figuring out which one to make first. I think I will try the Pita-Wurst, a tasty looking combination of all that is good about this lovely, hill-challenged corner of heaven
2 of 2 people found the following review helpful.
Try the recipes, they're worth it!
By momofmanygirls
I grew up in the Black Swamp and live there still. It was fascinating to read affirmation of my family's recipe heritage. For example, home made potato soup, a comfort recipe, passed from my grandmother, to my mother, to me, and next my girls. Not to mention the beef and noodles over mashed potatoes that my mother had served me the night before I read about it in the book! Who knew we were part of such a culinary history! This book was well done and it was fun to read of names and places (as well as recipes) of which I'm familiar. So glad this history is recorded for future generations! Also enjoyed learning about the early Native American history of the black swamp.
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