Comments on: Dining Through the Decades: 100 Years of American Food http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: David Leite http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comment-37648 David Leite Wed, 03 Aug 2011 17:52:07 +0000 http://leitesculinaria.com/wordpress/?p=10348#comment-37648 F.M., If only a book publisher would buy the idea. But it's more complicated than just choosing to do a book. So much more goes on behind the scenes regarding what kind of book is bought, the topic, its appeal, its popularity, etc. As you can see, there are only seven comments on this post--five are ours. That says something. The next book I'm working on is a Leite's Culinaria cookbook. Food history is the forte of someone like Gary Allen. F.M., If only a book publisher would buy the idea. But it’s more complicated than just choosing to do a book. So much more goes on behind the scenes regarding what kind of book is bought, the topic, its appeal, its popularity, etc. As you can see, there are only seven comments on this post–five are ours. That says something.

The next book I’m working on is a Leite’s Culinaria cookbook. Food history is the forte of someone like Gary Allen.

]]> By: F. M. Prescott http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comment-37647 F. M. Prescott Wed, 03 Aug 2011 17:27:23 +0000 http://leitesculinaria.com/wordpress/?p=10348#comment-37647 Well? Isn't it about time to take aim on the 20,000 buyers of your collection of Portuguese recipes and feed us another book? Or at least the update to this essay (which you seem to have promised to undertake) might be a tidbit... Let's see. ... I recall, with the help of your website, you saying "Adding to this piece is a very, very good idea, but I think I’ll wait until the first decade of the 21st century is over so that it could be comprehensive. (That’s not too long from now!) And adding more recipes is a wonderful idea. And a CD?" It is not news that the first decade of the 21st Century is long over. Isn't it about time to expand the piece into a book length review for a few 20,000 or so of only your closest friends? Obviously, it IS your forte.... Well?

Isn’t it about time to take aim on the 20,000 buyers of your collection of Portuguese recipes and feed us another book? Or at least the update to this essay (which you seem to have promised to undertake) might be a tidbit…

Let’s see. … I recall, with the help of your website, you saying

“Adding to this piece is a very, very good idea, but I think I’ll wait until the first decade of the 21st century is over so that it could be comprehensive. (That’s not too long from now!) And adding more recipes is a wonderful idea. And a CD?”

It is not news that the first decade of the 21st Century is long over. Isn’t it about time to expand the piece into a book length review for a few 20,000 or so of only your closest friends? Obviously, it IS your forte….

]]> By: Gary, LC's Food History Editor http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comment-20113 Gary, LC's Food History Editor Thu, 28 Oct 2010 16:49:11 +0000 http://leitesculinaria.com/wordpress/?p=10348#comment-20113 There are a few possibilities, Jessica (I'm assuming you're only interested in museums in the US -- 'though there's a great bread museum in Germany): Michigan State University East Lansing MI http://museum.msu.edu/ Reitz Collection of Food Technology Department of Anthropology/Calif. Academy of Sciences 875 Howard Street (between 4th and 5th Streets) San Francisco CA 94103-3009 http://www.calacademy.org/research/anthropology/rietzcoll/ Not exactly on topic, but might be interested: The Toaster Museum Foundation 1003 Carlton Ave., Ste. B Charlottesville VA 22902 http://www.toaster.org/ There are a few possibilities, Jessica (I’m assuming you’re only interested in museums in the US — ‘though there’s a great bread museum in Germany):

Michigan State University
East Lansing MI
http://museum.msu.edu/

Reitz Collection of Food Technology
Department of Anthropology/Calif. Academy of Sciences
875 Howard Street (between 4th and 5th Streets)
San Francisco CA 94103-3009
http://www.calacademy.org/research/anthropology/rietzcoll/

Not exactly on topic, but might be interested:
The Toaster Museum Foundation
1003 Carlton Ave., Ste. B
Charlottesville VA 22902
http://www.toaster.org/

]]> By: Jessica Kingsbury http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comment-20012 Jessica Kingsbury Wed, 27 Oct 2010 05:34:46 +0000 http://leitesculinaria.com/wordpress/?p=10348#comment-20012 I was wondering if someone could point me in the right direction. I have in my possession a never-been-opened WWII bread slicer, still wrapped with excess of grease, and in crate—I figured that a museum or collector might be interested. More details offered, Sincerely, Jessica I was wondering if someone could point me in the right direction. I have in my possession a never-been-opened WWII bread slicer, still wrapped with excess of grease, and in crate—I figured that a museum or collector might be interested.

More details offered,

Sincerely,

Jessica

]]> By: David Leite http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comment-635 David Leite Thu, 23 Jul 2009 21:16:18 +0000 http://leitesculinaria.com/wordpress/?p=10348#comment-635 F.M., Your reply had me laughing so hard I scared both cats. Thank you for your vote of confidence, but I don't think I could write a book like this. It's not my forté. The article, written so long ago, nearly had prone on the floor and panting with anxiety. But thanks for the comments. (Of course, if you could persuade my publisher to give me a six-figure advance for the book, I'd reconsider.) F.M., Your reply had me laughing so hard I scared both cats. Thank you for your vote of confidence, but I don’t think I could write a book like this. It’s not my forté. The article, written so long ago, nearly had prone on the floor and panting with anxiety. But thanks for the comments. (Of course, if you could persuade my publisher to give me a six-figure advance for the book, I’d reconsider.)

]]> By: F. M. Prescott http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comment-632 F. M. Prescott Thu, 23 Jul 2009 21:05:01 +0000 http://leitesculinaria.com/wordpress/?p=10348#comment-632 Rather than your sales manager, I am more of a greatly appreciative reader with as much of an appetite for satisfying writing as for, well, the rest of what makes this site valuable. Your article surveys the 100-year term with brisk writing that touches on unarguably salient points. It should benefit from an update in two senses: certainly the decade that will end with this year (as in counting 2000 as the first year of the decade and this year as the last) is ripe for a comparable summary, which will update this 100-year essay; the next update would be to extend your article to book length, with lots more recipes and photos and...(but, alas, you know the challenge of writing and putting together a good cookbook), and coverage of more of the less salient points. Let's see. M. F. K. Leite? Only after you give us recipes for how to cook a wolf (the ones which happens to be at the doors of many would be wonderful). Perhaps Elizabeth David Leite? Nawh. There is no fat lady to write an intro. When James Dickey (he of 'Deliverance' and much good poetry) spoke with Bill Moyers about culture, Mr. Dickey honed in on cuisine as integral to culture. He claimed that the only indigenous cuisine is Southern, all else being imported. "Dining through the Decades" seems to collect evidence that suggests Mr. Dickey's judgment might have been a bit clouded. It would be wonderful to read an expanded version of "Dining" and what I suspect is many and sundry examples of a cosmopolitan cuisine...with recipes. Sales manager? Nawh. More of a long silent consumer of your work who is now yelling into the kitchen for more. Rather than your sales manager, I am more of a greatly appreciative reader with as much of an appetite for satisfying writing as for, well, the rest of what makes this site valuable.

Your article surveys the 100-year term with brisk writing that touches on unarguably salient points. It should benefit from an update in two senses: certainly the decade that will end with this year (as in counting 2000 as the first year of the decade and this year as the last) is ripe for a comparable summary, which will update this 100-year essay; the next update would be to extend your article to book length, with lots more recipes and photos and…(but, alas, you know the challenge of writing and putting together a good cookbook), and coverage of more of the less salient points.

Let’s see. M. F. K. Leite? Only after you give us recipes for how to cook a wolf (the ones which happens to be at the doors of many would be wonderful). Perhaps Elizabeth David Leite? Nawh. There is no fat lady to write an intro.

When James Dickey (he of ‘Deliverance’ and much good poetry) spoke with Bill Moyers about culture, Mr. Dickey honed in on cuisine as integral to culture. He claimed that the only indigenous cuisine is Southern, all else being imported. “Dining through the Decades” seems to collect evidence that suggests Mr. Dickey’s judgment might have been a bit clouded. It would be wonderful to read an expanded version of “Dining” and what I suspect is many and sundry examples of a cosmopolitan cuisine…with recipes.

Sales manager? Nawh. More of a long silent consumer of your work who is now yelling into the kitchen for more.

]]> By: David Leite http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comment-627 David Leite Thu, 23 Jul 2009 16:27:20 +0000 http://leitesculinaria.com/wordpress/?p=10348#comment-627 Thank you. Adding to this piece is a very, very good idea, but I think I'll wait until the first decade of the 21st century is over so that it could be comprehensive. (That's not too long from now!) And adding more recipes is a wonderful idea. And a CD? Are you LC's unofficial sales manager? Thank you. Adding to this piece is a very, very good idea, but I think I’ll wait until the first decade of the 21st century is over so that it could be comprehensive. (That’s not too long from now!) And adding more recipes is a wonderful idea. And a CD? Are you LC’s unofficial sales manager?

]]> By: F. M. Prescott http://leitesculinaria.com/10348/writings-dining-through-the-decades-american-food-history.html#comment-626 F. M. Prescott Thu, 23 Jul 2009 14:41:54 +0000 http://leitesculinaria.com/wordpress/?p=10348#comment-626 This marvelous gem, almost as brilliant today as when new, needs to be updated. When can we expect you to add the last decade? Perhaps you should update this piece with more recipes and offer something like a CD with all of the recipes bundled with the article. This marvelous gem, almost as brilliant today as when new, needs to be updated.

When can we expect you to add the last decade? Perhaps you should update this piece with more recipes and offer something like a CD with all of the recipes bundled with the article.

]]>