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Key Ingredients: The American Cookbook Project

What defines American food? In a compelling examination of the connection between American cultures and the foods they create, Museum on Main Street, a project of the Smithsonian Institution, has put together a collaborative online cookbook featuring recipes and personal anecdotes from across the country for their exhibition, Key Ingredients. The recipe database, searchable by type of food, story, heritage, or region, includes everything from Iowa Fried Pheasant or Squirrel to Armenian Eggplant. The site also provides recommendations for local food events and traditions by region. The physical exhibition, which will have visited over 200 venues across the country by 2013, is currently in Woodbine, New Jersey; Vancouver, Washington; Elloree, South Carolina; Vienna, Georgia; and Honolulu, Hawaii. [via The Village...

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Post a Comment | Posted by Sarah Wolf, August 8, 2008 at 2:00 PM
Tagged: American, cookbooks, museums

Cuts Of Pork

If you've ever wondered which part of the pig your favorite cut of pork comes from, thank Wikipedia user GameKeeper for working up diagrams of both the British and American common cuts of pork, as described in Larousse Gastronomique. Personally, nothing comes close to the pork belly. Mmmm, delicious bacon....

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Post a Comment | Posted by Lia Bulaong, March 1, 2007 at 7:42 AM
Tagged: American, bacon, British, cuts of meat, diagrams, Larousse Gastronomique, meat, pigs, pork, pork belly