I just received an email from the publisher of my forthcoming book, Pigs, Pork, and Heartland Hogs, and in order to get the word out, they are offering a discount to people who buy directly from them — 30 percent off!
Here are the details:
30% DISCOUNT OFFER OFF LIST PRICE PLEASE ORDER USING THIS CODE: RLFANDF30
Order directly through Rowman & Littlefield at https://rowman.com/ISBN/9781538110744 for a 30% discount on Pigs, Pork, and Heartland Hogs. Use promotion code RLFANDF30 at checkout for 30% off – this promotion is valid until December 31, 2019. This offer cannot be combined with any other promo or discount offers.
978-1-5381-1074-4 • Hardback $36.00 list price (sale price $25.20)
Available October 2018
* Discount code can be used with eBook purchases, when available. (and ebooks will be available)
Pigs, Pork, and Heartland Hogs
after discount: $25.20
Discount applies to this ISBN only |Offer expires December 31, 2019 and may not be combined with other offers
• Shipping and handling: U.S.: $5 first book, $1 each additional book | Canada: $6 first book, $1 each additional book, plus applicable Canadian sales tax | International orders: $10.50 first book, $6.50 each additional book
FIVE CONVENIENT WAYS TO ORDER:
• Online: https://Rowman.com
•Call toll-free: 1-800-462-6420
• Fax toll-free: 1-800-338-4550
• Mail to: Rowman & Littlefield, 15200 NBN Way,
PO Box 191
Blue Ridge Summit, PA 17214-0191
All orders from individuals must be prepaid / Prices are subject to change without notice/ Please make checks payable to Rowman & Littlefield Publishing Group
While this blog is titled Midwest Maize, after my first book of food history, it will have to do for future food history and Midwest-oriented books, as I can’t quite imagine starting a new blog with every book.
Which is why I’m using it to introduce my next book: Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest. The book won’t be out for a couple of months, but it is already on Amazon, with a few reviews and the option of pre-ordering. So in case you thought I might have stopped studying after I wrote about corn, I didn’t.
Pigs were once known as cornfields on legs, because the easiest way to get pigs to market was to feed it to pigs and then let the pigs walk to market. So the connection between pigs and corn in the Midwest dates to the earliest settlement of the region. However, the history of humans and pigs dates back a lot longer than that–current estimate is 12,000 years of association. So there are a lot of tales of pigs through history, from the Celts inventing bacon to the Etruscans leading herds by playing trumpets. But the book isn’t all history. There are visits to farms and interviews with experts ranging from swine technicians to butchers and chefs to waste management specialists. There are some iconic regional recipes. And there are lot of the kinds of fun facts that make food history so enthralling.
On top of entertaining folks, I’m hoping this book will contribute to closing the gap between what people think about food and how it actually gets to us. There are a tremendous number of really good, decent, dedicated people working very hard to make sure you don’t starve. Come and meet a few of them in my books.
You can check it out here: Pigs, Pork, and Heartland Hogs.
One of the things I love about studying food history, wherever I am, is recognizing how things have traveled. Almost everyone regularly eats something that was introduced, whether it’s a New Englander using nutmeg (Indonesia), a vendor in China preparing sweet potatoes (South America), a market in Ecuador featuring roast pig (Eurasia), or people in India growing and enjoying cashews (Brazil).
I’ve been to Thailand a couple of times, and I have delighted in the foods offered there, but I have also enjoyed witnessing the influence of worldwide trade, from Indian spices to such South American contributions as potatoes and peanuts. In this video, one of the online cooking shows I enjoy watching demonstrates a Thai dish that features one of the most important foods from the Americas: corn/maize. Pailin uses not only corn but also corn starch, along with another key Latin American contribution to the world larder: chile.
Worth noting, whether you visit Thailand or just a good Thai restaurant, is that the greetings of “sawatdee ka” that opens the show is only a greeting made by a woman. Men would say “sawatdee krup.”
Anyway, I couldn’t resist sharing this recipe for crunchy Thai corn fritters.
In Gulliver’s Travels, author Jonathan Swift made use of the unusual characters Gulliver met to make comments (often critical) on society as a whole.
After listening in horror to Gulliver’s tales of European conflicts and politics, the prince of Brobdingnag, a land of giants, responds with a statement that reflects Swift’s outlook. Being agricultural in nature, it seems appropriate for this blog.
And he gave it for his opinion, “that whoever could make two ears of corn, or two blades of grass, to grow upon a spot of ground where only one grew before, would deserve better of mankind, and do more essential service to his country, than the whole race of politicians put together.”
In my book, Midwest Maize, I share a lot of information about the history of corn—including much of what is included in this video. However, I don’t cover the science behind what makes one particular type of corn–popcorn– turn itself inside out. And I had not previously seen the 250-times magnification of popcorn that shows its structure. So just in case you’re interested in seeing how the miracle of that little white explosion takes place, here you go.
Filed under Corn, Food, Video
When I first started researching corn, it didn’t take long to realize that there was a lot of ground to cover. I traveled in Mexico, recreated dishes from early colonial history, and looked into who was eating what, where, and when.
One tidbit I picked up early on was that, if you were from Rhode Island and you wanted to make Johnny cakes, you had to make them from Rhode Island Narragansett flint corn. No exceptions. There were mills closer to home that were stone-grinding corn, but a bit of research turned up an outlet that could get me the requisite corn for these early Johnny cakes—from Gray’s Grist Mill in, of course, Rhode Island. Gray’s has been grinding corn for 360 years, so I was getting a bit of history with my history.
In time, the focus of my research narrowed, of necessity, and turned into the book Midwest Maize: How Corn Shaped the U.S. Heartland. However, I am still in contact with Gray’s Grist Mill, as I wouldn’t want to try to pass of something as an authentic Johnny cake without their stone-ground Rhode Island Narragansett flint corn meal.
Of course, if you’re not making Johnny cakes, you can use a wider range of corn varieties (and I do, as there are a lot more things to do with corn meal than just make Johnny cakes). You can search for local historic grist mills (there are many still operating) or just buy a good brand at the local grocery store. But every once in a while, it’s fun to indulge in something a bit more historic. So, in fact you’re interested, here’s the site for Gray’s: http://www.graysgristmill.com/grays/
And, should you wish to see a bit of what they do, here’s a video of their operation and their current miller at work.
Most folks are at least somewhat aware that corn has many uses. But I just encountered a new one (new to me, that is). An article in Plate Magazine reports that New York’s Atoboy Restaurant offers on their drink menu a beverage that is particularly suited to their cuisine: corn silk tea.
The article, written by Amy Cavanaugh, relates that the restaurant’s co-owner Ellia Park says the beverage reflects her Korean heritage. The article notes that the corn silk is dried for three to four days before it’s ready to be brewed, then just steep it in boiling for 10 to 15 minutes. It can be served hot or iced.
Cavanaugh shares Park’s description of the beverage: “There’s a natural nutty flavor with some sweetness.” Sounds nice.
If you like knowing what is going on in the restaurant world, Plate is a great resource. I have had the great good fortune of writing for Plate (a piece on the culinary history of the Caribbean), but I liked them before that. And now I have another reason to like them: they’ve introduced me to something else that can be made with corn.