Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times Free Download

Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times Hardcover

Author: Visit Amazon's Rae Katherine Eighmey Page | Language: English | ISBN: 158834455X | Format: PDF, EPUB

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Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times Free Download
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PUBLISHERS WEEKLY

The answer to questions of whether or not President Abraham Lincoln cooked, and what he ate, are answered in this upbeat culinary study of the life and diet of our 16th President. Sifting through countless vintage cookbooks for research and inspiration, Eighmey (Soda Shop Salvation) offers 55 recipes tailored for the modern-day kitchen. Prioritizing taste and texture, she provides original solutions for obscured dishes (such as horminy) and substitute ingredients (baking soda achieves the same function as the oft-requested pearl ash in order to enable cakes to rise); enabling any reader to recreate these historic meals. Some recipes, such as pumpkin pie and strawberry ice cream are virtually unchanged, while others, like the many cakes popularized after Lincoln's death are a rather curious riffs on what we'd now call a spice cake. Readers may also be surprised at Lincoln's breadth of tastes and culinary experiences. Lincoln, who had a number of jobs prior to becoming President, enabled him to travel throughout the nation's midsection including New Orleans, which brought him in contact with a wide variety of people and their native cuisines. Academics of all stripes will appreciate Eighmey's diligence and insight. (Feb.)

LIBRARY JOURNAL

Just when you think every aspect of Abraham Lincoln’s life has been exhausted, award-winning author Eighmey (Soda Shop Salvation; Food Will Win the War) stumbles across an anecdotal story of the president walking home to help cook dinner. Inspired, she examines Lincoln’s life with a culinary lens. Using Lincoln family documents, period newspapers, cookbooks, and other resources, Eighmey carefully paints a picture of the Lincoln family’s diet and customs. In addition to the thorough research used to re-create the president’s culinary world, Eighmey adapts 55 period recipes for today’s kitchen. While some foods (for instance, wild game, honey, and corn bread) are fairly obvious, others, such as New Orleans chicken curry, may come as a surprise. Lincoln may not have eaten all the dishes included here, but the author has successfully detailed the culinary world he moved in and thus given us a personal look at one of history’s greatest figures. VERDICT Food and history enthusiasts will enjoy this well-written and lighthearted peek at Lincoln.—Lisa Ennis, Univ. of Alabama at Birmingham

About the Author

RAE KATHERINE EIGHMEY, an award-winning author and cook, dynamically interconnects food and history. She is the author of seven books including Soda Shop Salvation, Food Will Win the War, and A Prairie Kitchen. Eighmey's work and research brings the textures and flavors of the past to life and provides a fresh perspective on history. Her blog, What Lincoln Enjoyed Eating, and website, Rae'sKitchen.net, explore both the historic and contemporary culinary worlds. Eighmey has also won blue ribbons in the Minnesota and Iowa State Fair food competitions.

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Hardcover: 224 pages
Publisher: Smithsonian Books (February 4, 2014)
Language: English
ISBN-10: 158834455X
ISBN-13: 978-1588344557
Product Dimensions: 9.3 x 6 x 0.9 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)

I've always liked food history, but this was one part of it that I've never really looked at. The author takes us on a journey--a real one, not just a culinary one--along with her as she explores various places where Abraham Lincoln lived throughout his life, from his childhood home to his brief stay in New Orleans to his time in the White House before his tragic death. In each place, she examines how his home was constructed and what his kitchens were like, and from this research creates recipes based upon those we are sure Lincoln ate--and cooked, because apparently he was quite the experienced hand in the kitchen. I really liked her chatty, conversational tone, as well as her interesting notes about how she constructed her recipes. Of the recipes themselves, a few end each chapter, each highlighting some singularly representative dish from that particular chapter's area and time. Most of the ingredients are easy to get and the techniques involved seem very accessible to a lower-skilled cook, so those who want to try the recipes out will find an easy go of it. Along the journey, we also learn about the evolution of baking powder, what "milk sickness" was, and plenty of details about foodstuffs not often encountered nowadays, like pawpaws.

The one real shortcoming of the book is the lack of illustrations. The author spends a great deal of time talking about how a particular stove looked, but a picture would have been worth a thousand words there. I'd have loved to have seen a pawpaw fruit. And it would have been charming to have had a photo of Mary Todd Lincoln in her youth to see. There are also no illustrations of the recipes themselves. I don't usually complain about that kind of thing, but this book just cries out for some serious pictures.

Perfectly titled, Author and Food Historian Katherine Rae Eighmey writes a concise but detailed book Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times. Although it is not meant to be another biographical sketch of the most revered figures in American history, one may ask what inspired Eighmey to write another book about Lincoln that has not already been written before? She happened to be working on a project about the Jemison Family of Tuscaloosa, Alabama during the American Civil War and sifted through a few documents in the archives at the University of Alabama and came across Mrs. Priscilla Jemison's pencil-scrawled notebook and the rest led her to her own familial experiences and past relative to food and recipes. The subtitle clearly states the central focus of the book, the 55 recipes that may have been eaten from Lincoln's palate and but not necessary cooked by the man from Springfield, Illinois.

Eighmey takes readers on a journey to piece together history and biography and cultural studies to weave a narrative of time and place. Based on thorough research and a variety of sources from published sources, interviews of Lincoln's law partner and friend William Herndon, diaries and journals, and the book Lincoln Among His Friends, magazines of the day McClures, and government documents, Eighmey impeccably creates a vivid picture of Lincoln as a down to earth individual that enjoyed a good meal either at the White House or at his summer cottage to break bread with the soldiers. And Eighmey attempts to recreate and include similar or substitutes to prepare the recipes of the most delectable foods that hearken to the time periods in which they were prepared and may have been eaten by Lincoln during the antebellum and Civil War periods.

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