Having won a James Beard Award for his video series, “Sky Full of Bacon,” it probably isn’t surprising that food writer and videographer Michael Gebert is interested in pigs. Happily, he has also expressed interest in my new book, Pigs, Pork, and Heartland Hogs. Enough interest in fact to want to ask me a few questions for his wonderful Fooditor website. Here is the result of our communication: The Story of How the Midwest Was Won–by Pigs. (I know — you’re never supposed to send people to other sites. But aside from appreciating the honor, I was also delighted with the photos Gebert used for the story. He’s clearly someone who understands the appeal of pork.)
I have for several years followed a British YouTube cooking show called “Sorted.” It’s good fun and offers some imaginative recipes. But every once in a while, they wander off to show us something outside the kitchen — usually around London, but sometimes in the U.S. This video was published on Oct. 14–which was just two days before my newest book was released–Pigs, Pork, and Heartland Hogs — a book that looks at the history of pigs, as well as current trends in raising and consuming pork. The book covers about 12,000 years, but it has a fair bit about the culture of Iowa–and the Iowa State Fair, the destination for the Sorted crew in this video. And I was happy to see that they feature some of the special dishes mentioned in the book, including the Iowa Pork Chop, the Pork Chop on a Stick, and the Iowa Pork Tenderloin Sandwich. (The book even includes a recipe for this last item.) So I was delighted at both the timing and the content of the video, as it makes it possible to share a bit of the noisy joy of a state fair — and a look at Iowa’s pork culture. (And a bit of Iowa’s corn culture, as well — which features in my book Midwest Maize. Iowa is # 1 in both corn production and pig raising.)
So here are the four Sorted lads enjoying a bit of Midwestern hospitality and food at the Iowa State Fair.
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.”