The Food of a Younger Land by Mark Kurlansky

The provided text is comprised of excerpts from Mark Kurlansky's book, The Food of a Younger Land, which centers on the unpublished Works Progress Administration (WPA) project America Eats. The introduction discusses the project's aim to document pre-fast food, regional American cuisine of the 1940s, highlighting the contributions of notable WPA writers like Richard Wright and Nelson Algren. A significant portion of the text consists of original recipe excerpts and regional reports from the America Eats archives, covering diverse subjects such as New England clam chowder rivalries, Nebraska threshing dinner traditions, Southern African-American recipes like chitlin struts and ash cakes, and various Southwestern Spanish-American dishes. The sources also offer details on the history, politics, and culinary customs surrounding specific foods, including maple sugar, Jersey-raised mushrooms, and the evolution of Lobster Newberg.

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