Author Archives: meganelias

About meganelias

I am a cultural historian who writes about American food. I am the author of Food on the Page: Cookbooks and American Culture (Penn Press, 2017), Stir it Up: Home Economics in American Culture,(Penn Press, 2008), Lunch: The History of a Meal (Rowman & LIttlefield, 2014) and "Food in the United States, 1890-1945," (Greenwood Press, 2009). My favorite food is toast.

“New World’s Spicy Chocolate,” in Megan Elias’s “Growth of American Civilization, 1600-1877”

Ingredients 4 cups milk 1/4 cup  unsweetened cocoa powder 1/4 cup sugar 1 tsp. cinnamon 1/2 tsp. vanilla extract 1/4 tsp. chili powder pinch of nutmeg optional toppings: whipped cream, marshmallows, chocolate syrup, and/or chocolate shavings Method Preparation  Mix all … Continue reading

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Rice Pudding, in Megan Elias’s “Growth of American Civilization, 1600-1877”

Rice Pudding Ingredients: 1 cup of rice ½ gallon of milk ½ cup of sugar crushed almonds (optional) ground cinnamon to taste (optional) cloves (optional) Directions: Bring ½ gallon of milk to a boil in a pot. Add 1 cup … Continue reading

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Chunos, in Babette Audant’s Culinary Improvisation Course

Chuños were a failed experiment, but a worthwhile failure. These air-dried potatoes, a Peruvian staple, cannot be prepared in a freezer, at least not in one week. This was the assignment: Week 7 – Foods in History/Food as History – … Continue reading

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