『Hungry for History: Culinary and Foodways History | A New York Minute in History』のカバーアート

Hungry for History: Culinary and Foodways History | A New York Minute in History

Hungry for History: Culinary and Foodways History | A New York Minute in History

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 This episode focuses on culinary history and the Pomeroy Foundation’s Hungry for History program. We discover that the history of what we eat, and how we eat it, can tell us much about ourselves and our shared pasts. Markers of Focus: Hungry for History Interviewees: Elizabeth Jakubowski, Senior Librarian, New York State Library. You can follow the State Library and learn more about their Tasting History project at: Facebook, Instagram – @nyslibrary and X (formerly Twitter) – @NYSLibrary A New York Minute in History is a production of WAMC Northeast Public Radio and the New York State Museum, with support from the William G. Pomeroy Foundation. This episode was produced by Elizabeth Urbanczyk. Our theme is “Begrudge” by Darby. Featured Image: Salt Potatoes Hungry for History Marker near Onandaga Lake. Further reading: Jennifer Jensen Wallach, How America Eats: A Social History of U.S. Food, 2013. Michelle Moon, Interpreting Food at Museums and Historic Sites, 2016. Libby O’Connell, The American Plate: A Culinary History in 100 Bites, 2015. Annie Hauck-Lawson, Gastropolis: Food and New York City, 2009. Amelia Simmons, American cookery: or, The art of dressing viands, fish, poultry and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake. Adapted to this country, and all grades of life,1796. Teaching resources: John Rosinbum, “Teaching with Food History: Digital Collections, Activities and Resources,” American Historical Association. Future Farmers of America Teacher Resources. Follow Along Devin: Welcome to A New York Minute in History. I'm Devin Lander, the New York State historian. Lauren: And I'm Lauren Roberts, the historian for Saratoga County. Today, instead of focusing on just a single marker, we're going to focus on a program, one of the many, offered by the William G. Pomeroy Foundation. And this program is called Hungry for History. This is a rolling grant program, so applications are accepted all the time, and the focus of this is to celebrate America's food history by telling the stories of local and regional food specialties across the United States. The program is designed to commemorate significant food dishes created prior to 1970 in the role they play in defining American culture and forging community identity. Hungry for History is intended to help communities nationwide put the spotlight on their renowned, locally and regionally created food dishes with historic roadside markers. All right, in order to get started, Devin, I'm going to give you a pop quiz. Devin: Okay! Lauren: There are six of these signs, and I want to know if you have had any of these six types of food. Are you ready? Devin: I'm ready. Lauren: Okay, salt potatoes, Devin: Absolutely. I grew up in Western New York, Lauren: Michigan hot dog. Devin: That's a beloved favorite. I did my undergraduate studies at Plattsburgh, and the marker for that is located in Plattsburgh. So yes, I have had my share of Michigans. Lauren: Chocolate jumbles. Devin: So that's one that I have no idea what it is, and I had to actually look that one up and see pictures of it. I may have had one, but I have no memory of that name. Lauren: Okay. How about Spiedies? Devin: Yes, and I make my own Spiedies using speedy sauce that I buy at Hannaford. Lauren: I'm impressed. All right, number five, barbecue chicken - and barbecued chicken in the sense of this sign denotes the gentleman who was able to innovate the way that large quantities of barbecued chicken could be cooked over time without charring. So for festivals and fundraisers and things like that, Devin: I have definitely had that at festivals and fundraisers around New York. And I've also had Brooks House of Barbecue in Oneonta, which is wonderful, and also cooks in that style, Lauren: Okay, and last, but not least, all the way out to Buffalo: beef on weck. Devin: That's another one from my childhood, growing up in western New York that we would have frequently. In fact, one of my cousins at his wedding, that was the main dish for his reception was beef on weck, and it was delightful. Lauren: Wow,so you did really well, five out of six. I'm impressed. I'm only at about 50% here I've never had, Devin: Let's ask you, then which ones have you had? Lauren: Okay, So I have had barbecue chicken, of course, chocolate jumbles and salt potatoes, but I have never had Spiedies, beef on weck or a Michigan Hot Dog. I know! Devin: We'll have to do something about that. Lauren: So in talking about these types of food, most of us, even if we haven't tried them, have heard of these. And interestingly, they are peppered around the state; beef on weck is from the Buffalo area, the barbecue chicken sign is out in the Finger Lakes area near Cayuga Lake. Spiedies are from Binghamton, Chocolate jumbles from Schoharie County. Salt potatoes, of course, from the ...

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