19th Century, 20th Century and Contemporary, American History, Contests, Museums/Exhibits, Painting

Test Your Knowledge of Weird American Historical Food Culture to Win Art and Appetite

ArtAppetiteThe exhibition and accompanying book Art and Appetite: American Painting, Culture, and Cuisine by Judith Barter explore depictions of food in American art. From colonial times to the present day, artists have used food as an entry point from which they could both celebrate and critique society, American values, and traditions.

Someone in our office recently described Art and Appetite as “the best gift book ever,” as it attractively and effortlessly combines American history, art, and recipes for historical and contemporary culinary treats.  So, we’d like to give one of you a copy of this book! The first five readers to answer all of the questions correctly will receive a copy. Email your answers to yaleartbooks@gmail.com.

How well do you know American cookery through the ages?

1. Which recipe for fall comestibles does not call for lard? Apple fritters (Buckeye Cookery, 1877), molasses cake (Miss Leslie’s New Receipts for Cooking, 1852), or ginger snaps (The American Matron; or, Practical and Scientific Cookery, 1851).


2. For what animal does Mary Randolph (The Virginia Housewife; or, Methodical Cook, 1824) recommend to “kill it at night in winter, and in the morning in summer”?

Hint: You can use a calf’s head to make imitation soup of this variety.


3. A jar of what is “very convenient” to have in the house for “when friends arrive unexpectedly,” according to Thomas J. Murrey in his cookbook, Luncheon (1888)?

Hint: these days, you’d more likely find this feathered friend on the pavement in Central Park.


4. In Breakfast, Dinner, and Tea Menus (a cookbook from 1890) breakfast menus are outlined for each month. Which of these menus is for February, and which is for December?

Menu A: Oranges, Cracked Wheat, Coffee, Chocolate, Fish Balls, Brown Bread Brewis

Menu B: Oranges, Oatmeal, Cocoa or Chocolate, Eggs a la Dauphine, Baked Potatoes, Soda Biscuit


5. What is the common ingredient in all four of the following beverages (though some call for the Italian variety while others prefer the French)?

Bronx Cocktail, Racquet Club Cocktail, Rob Roy Cocktail, Christopher Morley Cocktail



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