Food-Drink

Compiled by a Harvard Ph.D. and a retired Air Force Colonel (both avid stamp collectors), this handbook contains lists of cancels used on wine tax stamps. A cancel is short for cancellation. The French word for it is obliteration. It is a postal marking applied to a stamp or envelope to deface it to show it has already been used. Because cancels come in all shapes and sizes, they have created a frenzied following among philatelists. Cancellations can actually increase or decrease the value of a stamp collection.

America has often been called a great melting pot. This book was written by a world-reknowned history professor who collaborates frequently with librarians.  The author specilizes in migration, gender, and food studies.  This book is about how American culture has been and continues to be shaped by the food we eat.  America is made up of many different nationalities.  Each group brings their own dish to the table, so to speak.  America is changed each time a new ethnic group arrives, bringing their specialized dishes and traditions with them.

This cookbook (a textbook published by the University of North Carolina at Chapel Hill) features beautiful, color, glossy, life-sized photos on every other page. Each food photograph glistens and drips with food juices, and you can almost see the steam rising off the pages of the book. Just as stated in the subtitle, this book contains recipes for the food you might find in "markets, [on] beaches, and [at] roadside stands" in Central America, the Caribbean, and in South America.

This book is roughly the size of your hand, but bubbling over with delicious recipes. Although there are no illustrations, the author uses words to paint a picture of mouth watering dishes from Barbados (British Caribbean island). In seventeen chapters and over 200 pages, the author shares her memoire, and shares recipes that are important to her personally. The recipes are not in the list template commonly found in cookbooks; they are creatively tucked inside the paragraphs and woven into her life story.

“Other cook books have lived and had their day, and possessed merit, perhaps, but what one of them was it that was ever the embodiment of a time filled with romance?” asks the introduction to the eighth edition of this remarkable cookbook, a celebration of New Orleans’ cuisine. The recipes were carefully compiled as part of an effort to preserve traditional Creole cooking with the cookbook first published in 1900 by the Times-Picayune, the New Orleans newspaper. It became the definitive guide to Creole cooking and has been continually re-published in new editions, most recently in 1989.

This deep, multi-faceted exploration of soul food describes African American culinary traditions in the full context of the African diaspora. While focusing on the global influences on African American food culture, this book simultaneously provides an enriching overview of African American history from the 15th to 20th centuries.

Jay Rosenberg's The impoverished students' book of cookery, drinkery, & housekeepery is the epitome of survival guides for college students.  Rosenberg, a Reed College alumnus and Doctor of Philosophy, divulges among other things, sage advice in his "What-the-hell-do-you-do-with" Liver recipe, shares his family's recipe for Hungarian Chicken Paprikash where it is reckoned it goes "back to Adam and Eve who got it from the Angel with the Flaming Sword," and includes advice on home-brewing, budgets, and attractive wall-groupings.

Prepared in 1971 by NASA's Technology Utilization Office during the Apollo missions period, this study is an overview of NASA's ongoing work on food preservation technologies related to nutrition and preservation and their real and potential impact on the consumer food industry.

Published for the National Air and Space Museum by the Smithsonian Institution Press, this is a collection of favorite recipes from well-known fliers, astronauts, aviation legends, and space and aviation industrialists.  Included are recipes and personal anecdotes from pioneers like the Wright Brothers, Charles Lindbergh, and Robert Goddard; favorite food and drink recipes from fliers James Doolittle, Jacqueline Cochran, and Ernest Gann.

Also known as the Berlin Airlift, this study examines how Allied troops used air corridors to deliver fuel, food, and other supplies to West Berlin during "Operation Vittles."  This special issue of the Aviation Operations (April 1949) was owned by former Congressman Carl Vinson.  Carl Vinson (November 18, 1883 – June 1, 1981) was a United States Representative from Georgia (D-Ga.).