The History of American Food

Listen to "Ep 010.5 Bonus - Extra Salt" on Spreaker.    Link to the Episode: Bonus Episode - Extra Salt Packed full of Useful Information! Mesmerizing Crystallization Videos: 17th Century Salty Chemicals Lime - this refers to a whole slew of Calcium (Ca) based chemicals Limestone - CaCO 3   comes in 2 flavors:      V ery small crystals - usually from compressed shell piles - we know this as chalk.  And the White Cliffs of Dover     Larger crystals that have solidified out of water - usually in caves.  This is what we think of as "classic limestone" Both of these substances - when heated - become Quicklime - CaO, and give off CO 2 or carbon dioxide.  In fact lime manufacture was an early source of "manufactured" CO 2  . A small amount of water is added to the Quicklime and it becomes Slaked Lime Ca(OH) 2 .   It is a fairly stable This is what is called "Cal" "Cal Mexicana" currently at Mexican and Latin American groceries, and is used

Listen to "009 Salt - A Solid Foundation" on Spreaker. Listen to "010 Salt - Saving Food for Later" on Spreaker.  Link to the Episodes: Episode 9 - Salt: A Solid Foundation  Episode 10 - Salt: Saving Food for Later Before there was Steve Irwin - there was Mutual of Omaha's Wild Kingdom with  Marlin Perkins & Jim Fowler  All the places salt lies underground in the US. We have lots. Salted Plums South and Central America and China tend to sell them dried.                                          Letting them sit in lemons or limes - and sucking on them - and then eating the salty extra sour plum is the favored way to enjoy them.  It makes sourpatch kids appear to be for the weak. Japanese Umeboshi tend to be sold plump - and are usually eaten with rice - as a condiment. Salt Books: Kurlanskey, Mark. Salt: A World History. NY: Penguin Group, 2002 Bitterman, Mark. Salted: A Manifesto on the World's Most Essential Mineral. Berkeley, CA: Ten Speed Press, 2

Listen to "008 Fish - Cod and Some Other Things" on Spreaker.  Link to the Episode: Episode 8 - Fish: Cod and Some Other Things The Atlantic Cod: From New England Historical Society More from them in the 18th Century Fish Books: Kurlanskey, Mark. Cod: A Biography of the Fish that Changed the World.  NY: Penguin Books, 1988 Fagan, Brian. Fish on Friday: Feasting, Fasting and Discovery of the New World. NY: Basic Books, 2006