Episoder
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May 8, 1886. American pharmacist John S. Pemberton sells the first glass of Coca-Cola at a pharmacy in downtown Atlanta, a drink he originally bills as a cure-all tonic.
This week - here's a cross post from History Daily, presented by (not that) Lindsay Graham.
In this episode we jump ahead a very little bit to when soda fountains and health elixirs are both starting to travel across the country to change America's beverage landscape forever.
Listen in to hear where and why Coca Cola got its start.
On History Daily, we do history, daily. Every weekday, host Lindsay Graham (American Scandal, American History Tellers) takes you back in time to explore a momentous event that happened âon this dayâ in history.
Whether itâs to remember the tragedy of December 7th, 1941, the day âthat will live in infamy,â or to celebrate that 20th day in July, 1969, when mankind reached the moon, History Daily is there to tell you the true stories of the people and events that shaped our worldâone day at a time.
So if youâre stuck in traffic, bored at workâwherever you are, listen to History Daily to remind yourself that something incredible happened to make that day historic.A co-production from award-winning podcasters Airship and Noiser.
I'll be back next week with more about fish! -
A BUSY WEEK!
1st hooray - Women's Work - The Untold Story of Americaâs Female Farmers
has its PBS Premier on September 26 on KSPS serving the Spokane, WA area!
But seriously - let's talk about jelly. Yeah - I definitey learned great disdain for Jell-O as I grew up - cheap and ceerful, and it seemed like tawdry empty calories. The research for this episode showed me it has a long and proud history as an exclusive food that us moderns poorly understand.
As an American I am incredibly suspicious of savory jellies. I have been fooled into missing some good stuff. How did it all go wrong? This episode holds a few clues.
Also - finally all those references to Blancmange in British English media will make sense to all us American English types.
But in the meantime - check out my appearance on TodayFood.com
And - keep your ears out for the crossover episode about the 1st Glass of Coca-Cola from History Daily and Wondery
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
Manglende episoder?
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In case you are new here - these are the NSFW Eps. Not serious food content, fit for sharing with everyone. Instead, we are being silly about media - mostly about the 19th Century. And there are swears. Sharing this becasue this Zorro series is very joyously fun.
Catch Season 1 of Zorro on Amazon Prime Video to watch along
After watching the movie Zorro - it became clear, we need more of Zorro. We also need more of the 19th Century Americas... from something other than the USA America perspective. Because, during the 19th century, the Americnan America was a very different shape than the USA we live in now. There were lots of other nations in those spaces we conveniently forget about.
Also - the 21st century adventure and super hero stories have gotten a little... dark. We need a little light. Not to mention, some way better clothes.
So get out the cape, saddle up and let's ride for better adventures with Zorro in Alta California. A different way to pursue fashion, fighting and hey, let's have some fun.
As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PM
Schedule Details: instagram.com/carvedouttastone
&
Greta Hardin (The History of American Food podcast & @THoAFood all over) -
Join me for a journey through the end of old world cake to find what the first true American cake would really be.
Find out what is at the root of American cake mixes - and why it is essentially an American idea. Just older than you think - much older than I thought for sure.
And a nice assortment of cakes you can try out to taste the early 19th century scene.
Bavarian Zwetschgendatschi (fresh plum sheet cake)
Yeasted Lincolnshire Plum Cake
Poundcake - note, No Vanilla!
King Cake - it's New Orleans, they could have Vanilla
Gingerbread Cake
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
In case you are new here - these are the NSFW Eps. Not serious food content, fit for sharing. Instead, we are being silly about media - mostly about the 19th Century. Though here, about the new SHOGUN becasue - so VERY COOL!
So we've come to the end of Shogun - a story that both haunted and informed us in our younger years.
Racist, Orientalist - as a book, YES! But this version. as far as I'm concerned redeems the Entire Venture.
And as a 1970's work written by a former prisoner of war during the Japanese Occupation during WW2, writing a book trying to get into the somewhat legendary history of Japan - it did what James Clavell wanted, it introduced Japan as a complex society to America and Britain and it's still sprawling empire at the time.
Writing is hard, editing is much much easier. Clavell's 1st try - needed some work, but somebody had to bust open the doors. And Shogun did that.
Now - how did the Blackthorne/Anjin-san story actually end? Unclear. But that's fine with me.
Now let's all cheer for whatever H. Sanada has up his sleeve and hope it comes with All The Costumes.
As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PM
Schedule Details: instagram.com/carvedouttastone
&
Greta Hardin (The History of American Food podcast & @THoAFood all over) -
We still have all the puddings - we just came up with more awsome names for them.
Popover is way more awesome than "drippings pudding" and nobody ever turns down a proper coconut cream pie. And it's nice to not get confused over whether that pudding on the table is a sweet one or is it actually sausage.
That's right - America became the disambuigation machine for puddings. You are Welcome.
Now for some Recipes -
Popovers:
thoroughly grease a muffin tin (12 small or 6 jumbo)
4 large eggs
1 œ Cups of milk
œ teaspoon of salt.
mix well with beaters or in a blender
1 œ cups of flour
mix in thoroughly
Melt 3 tbs of fat and cool slightly - add it in
mix or blend until frothy.
Take top racks out of the oven so the puffs can rise.
Let batter sit 15 mins while heating the oven to 450F/230C
Bake for 20 minutes at 450F/230C.
Turn the oven down to 350F/180C and bake another 10 minutes. Adjust the time up for a single pan pudding, Adjust the times down for a 12 muffin tin version. Thank goodness for oven windows and lights. Bake 'til puffy and browned is still the goal. If you want to retain the puff â pierce puffs with a knife to stop deflation.
Try Cornbread Bread Bread Pudding with Pineapple, Pecans & a sauce of Butter, Brown Sugar & Rum
- follow this link to a good basic pudding with a boozy sauce, but sub in the right stuff! I cut the sugar in 1/2 and sub in brown sugar.
Breadpudding with Whiskey Sauce & Fruit
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
In case you are new here - these are the NSFW Eps. Not serious food content, fit for sharing. Instead, we are being silly about media - mostly about the 19th Century. Though here, about the new SHOGUN becasue - so VERY COOL!
With that out of the way - Are Jamie & Greta fighting? Is Mariko sad about her son no longer being hers - or did she just eat some bad fish, and never really cared?
But at least everyone can agree that Yabushige is the master of the expressive grunt, even if Fuji is the queen of eye-acting. And we all know what's going to happen to Yabu next ep.
Oh yeah... and we will be laughing at Ishido's expense as he steps on all the rakes. Dames - can't talke to 'em, can't listen to 'em.
Listen and find out all the ways Anjin looks ridiculous (and yet somehow compelling?) this week
As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
and his NEW YouTube Apprearances on Carved Outta Stone Wednesday AM or Friday PM
Schedule Details: instagram.com/carvedouttastone
&
Greta Hardin (The History of American Food podcast & @THoAFood all over) -
Why is American bread like that? Why did we swoon of "Old Fashioned Bread" during the pandemic? What happened so that our bread is these nice neat rectangular loaves with close textured middles and soft crust perfect for sandwiches - while so much of the rest of bread world is more interesting?
The answers - surprisingly enought lie in the start of the 19th century when the New Americans got itchy feet and started to head Out West. Not that it's surprising - but such activities were not conducive to cultivating yeast and baking the slow rise, freeform breads of the community bake oven. That took time, and skill and babued yeast.
Instead, on the move, in a hurry, and going it alone, the quick bread, the Johhny cake, the pancake and the biscuit were all more practical (if not basically the same darn thing.)
This isn't the entire reason American Bread is like "that", but it's about half of it. Come along, and hear the roots of some American habits and lore.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
This is NSFW or small children. You know the drill.
If you want to get to the end - and to more fun stuff - go check out the regular feed at Prizefighters, Circus Freaks & Gangsters.
I dunno what is up with this episode, but the comparrisons are flying fast and thick. But what really matters is Greta's synopsis of Romeo & Juliet along with the implication that Toronaga is actually a bit of a Drama Queen and the analysis of Japanese house construction technology.
There's the problem with what happens when you do try to go home again, and what happens when going into the trap is actually the best option. Lots goes down in this Episode of Shogun... and we are here to tell you all about it.
As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
&
Greta Hardin (The History of American Food podcast & @THoAFood all over) -
So there are a few fish we eat... and a few ways we eat them. Breaded and fried of course, but as sushi, and then baked in the oven or fried on the stove - with this spice mix or that. And that's... that's about it.
But what if I told you that for a time there we at lots of fish in lots of ways. So many that it starts to sound ridiculous.
If you want to hear about all the different ways and the many different fish you could have encountered at the high point of America's fish period, this is the episode for you. Likely far more butter sauces than you thought possible - and far more kinds of fish.
But to peek at America's fishy past, this is where you want to be.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
This is NSFW or small children. You know the drill.
If you want to get to the end - and to more fun stuff - go check out the regular feed at Prizefighters, Circus Freaks & Gangsters.
Curious George should have taught us - be wary of the man in the unusual hat. But we just won't learn.
Good stories, expert kneeling and why does everyone feel the need to share their relationship woes in the midst of the most tenuous moments?
Kilingon revelations & more Zombie Buntaro for all of us to enjoy,
As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
&
Greta Hardin (The History of American Food podcast & @THoAFood all over) -
If we are ever going to cryogeneically preserve humans, we have got to learn a lot more about Oyster Liquor. Sci-Fi aside, come along and discover how much 19th cenurty America - not just American food is built upon the oyster harvest. Everybody everywhere was eating them - by the barrel and bucket full. It was common to find recipes that blithely started with a gallon of oysters or a hundred oysters. Can you imagine?
I can't.
But follow along with Thomas G Downing as he builds his fortune and America starts to grow up with the sale of oysters for lunch and as an export food.
If you're exporting to New Jersey, you might as well head out into the world.
It's oyster time in America.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
As long as you know... ehhhhh not so safe for work. But this means something even when there's no ep this week!
TIme to do the WAR!
And come join us over on Prizefighters, Circusfreaks & Gangsters - so you can get to the end of the series!
Join us to find out WHO IS CORRECT!
Jamie says there's no fighting this episode.
Greta says there's lots of fighting - you just have to listen for it.
And then there's the whole thing where we discuss just how bad the YA Movies of the 1980's & 1990's screwed up the sexes abilities to ya' know... talk to one another.
Join us for this, and some music memories.
As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
&
Greta Hardin (The History of American Food podcast & @THoAFood all over)
Look for us weekly and on Instagram & Threads: @pcgpodcast -
Is it just too hot? Then come along for this talk about Frostbite by Nicola Twilley on the history & future of refrigeration.
You can read up on some outtakes and extra stuff at the blog: https://www.ediblegeography.com/
And order your own copy of the book here: https://www.penguinrandomhouse.com/books/551601/frostbite-by-nicola-twilley/
Of course, if you have your favorite local bookshop - buy one there.
If youâd like more Nicola Twilley, you can see her on her book tour - details here: https://www.nicolatwilley.com/events/
or catch more interviews with her here: https://www.nicolatwilley.com/frostbite/
Some come along, and listen to thoughts on ThermoKing, and learn about my emerging Grand Unified Theory of American Food.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
Histroy Cookbook you say?
Check out The History of the World in 10 Dinners by Victoria Flexner & Jey Reifel
to figure out how to make your dinner table a time machine. Appreciate how we can travel through time and space through the grocery store & our refrigerators. And give thanks for the wire whisk while you're at it.
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ICE! How did we ever get by without it? Well, turns out some people never really had to do without if they had enough money. But for the little people - especially in the English speaking world, it took until the 19th century for icy treats to move out into the masses. Not a lot - but it was a start.
And cool spaces for The People (rather than The Leaders) would only take off from there. Becasue at the same time the Ice King was making deliveries world wide - the power of cold was coming under human control.
Come check out the earliest days of refrigerated America.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
Now that America is on the road to getting involved with the world and becoming a mechanical, industrial company, it's time to ramp up salt production and get in on the chemical revolution.
It's not just salt that matters but all the associated sodium compounds or sodas.
So it's a turn about the kitchen chemistry kit, an explanation of where they all work - and the arrival of actual modern baking soda - and how it, and the new modern food systems made the modern coffee cake happen.
So get salty - if you don't stay salty.
Salt Potatoes Recipe:
1 gallon/4L Water
1 Cup/ 150g salt
3 lbs little potatoes - SKIN ON & unpunctured
Butter or Sour cream etc. & herbs
Dissolve salt, pop in the potatoes, bring to a boil - simmer about 30 min. Until potatoes are good to eat. Drain in a colander. Eat with metled butter or sour cream and herbs. No extra salt needed.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
As long as you know... ehhhhh not so safe for work. But this means something even when there's no ep this week!
But Let's go earthquakes.
And come join us over on Prizefighters, Circusfreaks & Gangsters - so you can get to the end of the series!
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What show can bring you managerial manipulation, whispers of medival animal cruelty, zombie family insights and pheasant fetishization?
Shogun of course - and as always with phenominal costumes and nice views of some of the behind the scenes that are required to run the world. As in... have you ever tried to get rabbit blood out of a bamboo cutting board without Dawn Dish Soap?
If any of this sounds like fun to you, jump in the palanquin and come along for the adventure.
As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
&
Greta Hardin (The History of American Food podcast & @THoAFood all over)
Look for us weekly and on Instagram & Threads: @pcgpodcast -
Corn is so hot right now. No other crop even comes close in the 19th century.
This week corn grows up and shows up everywhere but on the fanciest of tables. It's mush, it's booze, it's pork & beef and butter... and fancy pleated collars.
But wait, there's more! It was important in the Napoleonic Wars, and the power shifts in Ireland. And ithelped drive America's first major economic depression. Pretty powerful for a little grain.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
I have an ENOURMOUS back catalog. Get in there.
But for the future, I have plans for about 10 seasons. To make sure I don't absolutely turn myself into a quivering lump of jelly, structures of reasonable dimensions have been put in place to keep this baby rolling along.
Every other week baby!
Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood -
Heads up! NSFW, Not E for Everyone. Think - F for Fun
Want to get more of the Shogun?
Head over to Prizefighters, Circusfreaks & Gangsters - we're up to Ep 7!
BUt in the meantime... you can just sit back and listen to us take apart and give context to 17th Century Japan.
As always - you can reach us on the internets.
Jamie Lewis (plagueofstrength.com & IG @plagueofstrength)
&
Greta Hardin (The History of American Food podcast & @THoAFood all over)
Look for us weekly and on Instagram & Threads: @pcgpodcast - Vis mere
