Community Feeding

Many of you homemakers are often asked to help plan and carry out a meal for a large gathering such as junior-senior or father-son banquets, lodge luncheons, farm organization or civic group luncheons, P. T. A. meetings, church picnics, and county-wide events such as crop shows . and achievment days. Some extension club women in South Dakota are school lunch cooks and have received special training in large quantity food preparation and service. Others of you may become volunteers in disaster feeding at some time. The tips in this booklet for planning, preparing, and serving have been gathered from authorities in largequantity food service. Many suggestions are based on engineering and efficiency studies conducted by restaurants and institutions. A study of these suggestions will make your job easier

Interview with Joyce Klein

Joyce Klein talks about Friday café.https://digital.kenyon.edu/elfs_interviews/1059/thumbnail.jp

Cooking at Sea. Different forms of labor in the era of the Second Slavery

Este artículo analiza diferentes formas de trabajo en el siglo 19. Aunque Brasil había prohibido oficialmente el tráfico esclavista, durante la primera mitad del siglo 19 no se percibe el declive de este negocio. Al contrario, al menos hasta 1851, grandes cantidades de esclavizados fueron llevados a Brasil.La estructura del tráfico esclavista estaba basada en la mano de obra que se necesitaba para llevar adelante la captura de varios millones de personas. Los cocineros de los barcos esclavistas eran responsables de la alimentación de las personas durante los viajes, contribuyendo así la la infraestructura y la reproducción de la trata. El trabajo examina la existencia de distintas formas de trabajo forzado, desde una perspectiva microhistórica y partiendo del ejemplo de los cocineros de estos barcos.This paper deals with various forms of labor in the 19th century. Although Brazil officially banned the slave trade, the first half of the 19th century did not bring a decline of this business. Rather, until at least 1851, large numbers of slaves were brought to Brazil. The structure of the slave trade was based on the labor needed to carry out the abduction of several million people. Slave ship cooks were responsible for feeding the people during their voyages, thus contributing to the infrastructure and reproduction of the slave trade. By using a micro-historical approach to examine the example of slave ship cooks, different forms of forced labor can be shown

Bound to the Fire

For decades, smiling images of Aunt Jemima and other historical and fictional black cooks could be found on various food products and in advertising. Although these images were sanitized and romanticized in American popular culture, they represented the untold stories of enslaved men and women who had a significant impact on the nation\u27s culinary and hospitality traditions, even as they were forced to prepare food for their oppressors. Kelley Fanto Deetz draws upon archaeological evidence, cookbooks, plantation records, and folklore to present a nuanced study of the lives of enslaved plantation cooks from colonial times through emancipation and beyond. She reveals how these men and women were literally bound to the fire as they lived and worked in the sweltering and often fetid conditions of plantation house kitchens. These highly skilled cooks drew upon knowledge and ingredients brought with them from their African homelands to create complex, labor-intensive dishes. However, their white owners overwhelmingly received the credit for their creations. Deetz restores these forgotten figures to their rightful place in American and Southern history by uncovering their rich and intricate stories and celebrating their living legacy with the recipes that they created and passed down to future generations. Historical archaeologist and historian Kelley Fanto Deetz is the Vice President of Collections and Public Engagement at Stratford Hall in Stratford, Virginia. Deetz, formerly a professional chef, is a contributor to The Routledge History of Food, The Birth of a Nation: Nat Turner and the Making of a Movement, and Tanya Holland\u27s California Soul: Recipes from a Culinary Journey West. Her work has appeared in National Geographic History, Audible\u27s The Great Courses, and various podcasts.https://uknowledge.uky.edu/upk_cr/1005/thumbnail.jp

Spartan Daily, June 9, 1954

Volume 42, Issue 157https://scholarworks.sjsu.edu/spartandaily/12051/thumbnail.jp