
I am converting some older Missouri Heritage Readers from analog to digital,
and this is one of them. I got interested in it (I didn’t read it the first
time around – I let the volunteers handle it), but I read it this time. It was
quite interesting.
It was written by Madeline Matson, who worked in the State Library for many
years.
This isn’t a cookbook; it is a
history of this state's food, from the hunting and farming methods of the
area's earliest inhabitants. Beginning with Native Americans, she proceeds to
the early settlers, which include the French, Spanish, German and English. She includes
African-American influences, and addresses how food was produced, marketed,
transported, and by whom it was consumed.
Tracing the history of food preparation, preservation, and marketing, while
highlighting the cultural traditions that engendered each change, Matson shows
how advances in farming methods, the invention of the electric range, the
development of cookbooks, and three waves of immigration have profoundly
influenced what Missourians eat today. Along the way, she highlights some of
the key people, places, and institutions in Missouri's food history.
168 pages