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Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
The Encyclopedia of Chicago is a historical reference work covering Chicago and the entire Chicago metropolitan area published by the University of Chicago Press. Released in October 2004, the work is the result of a ten-year collaboration between the Newberry Library and the Chicago Historical Society .
Food was mostly preserved through boiling, simmering or standing. A popular genre of dishes made from this favored method of food preparation was "cheese" (or "butter"), a generic term for dishes prepared by slow boiling or pressing. They could be made from ingredients as varying as apples (i.e., apple butter), plums and walnuts.
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [ 1 ] [ 2 ] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks , although, at its most general, the terms culinary artist and culinarian are also used.
At its first appearance in records by explorers, the Chicago area was inhabited by a number of Algonquian peoples, including the Mascouten and Miami.The name "Chicago" is generally believed to derive from a French rendering of the Miami–Illinois language word šikaakwa, referring to the plant Allium tricoccum, as well as the animal skunk. [3]
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Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history. [34] [35] Sondra Gotlieb, for example, wrote her cookbooks on Canadian food culture by visiting people and homes by region. She gathered recipes, observed the foodways, observed the people and their ...