Showing results for "The Beans" in United States

The “Law West of the Pecos", with a great appetite for publicity and a knack for achieving it, was something more than an amusing old scoundrel—for Roy Bean had in him the stuff of a folk hero of the sort which the Old West could hardly again produce.

Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late 19th century to create New England foods. This toothsome volume reveals the effort that went into the creation of these foods and lets us begin to reclaim the culinary heritage of immigrant New England.

“Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the...

A Brazilian masterpiece, now in English for the first time: a playfully profound chronicle of an urban sophisticate’s misadventures in the Amazon A Penguin Classic “My life’s done a somersault,” wrote Mário de Andrade in a letter, on the verge of taking a leap. After years of dreaming...