Subtitled “A portrait of American food — before the national highway system, before chain restaurants, and before frozen food, when the nation’s food was seasonal, regional, and traditional–from the lost WPA files,” you must at least read the extremely interesting Introduction to this treasure mine sampled from what remains in the archives of America Eats, five dusty boxes of manuscript copy on onionskin. Here Kurlansky showcases the best of what he uncovered, just as writer Merle Colby had hoped when writing the final report before the unedited, unpublished manuscripts were tucked away in the 1940s: “Here and there in America some talented boy or girl will stumble on some of this material, take fire from it, and turn it to creative use.”
The entries are informative and amusing excerpts from food writing and recipes gathered regionally for a federally funded writing project that employed out-of-work writers. When spending priorities changed after Pearl Harbor, the unfinished project materials were abruptly preserved in the Library of Congress, and we can thank Kurlansky for digging out its most fascinating gems for our enlightenment.
Among the southern and eastern sections where I focused my perusal, I really got a kick out of the anecdotes and details on preparing such delicacies as squirrel, [o]possum, chittelins, and corn pone, how the hush puppy got its name & why some forms of cornbread were once much lower in status. Of course, Virginians will find some definitive yet highly opinionated historical notes on the famed Brunswick Stew.
The WPA (Works Progress Administration) was a government agency that sprung up as one of many efforts to alleviate poverty in 1930s America. Some WPA projects designed programs according to individual skill, field of study or expertise. Remarkably, these included plans for the fields of art, music, drama, and literature. The Federal Writers’ Project commissioned writers to research, write, edit, and publish works and series on particular topics, usually with American themes or interests in mind; writers employed included Zora Neale Hurston and Eudora Welty. Following the successful production of numerous travel guidebooks, the concept for America Eats provided a means for capturing the distinct regional and cultural uniqueness of food and how it was prepared, served, and eaten in an America on the cusp of immense change. America’s culinary differences were destined to be homogenized through the diverse means that food production would soon become so heavily industrialized and globalized.
If you’re one of the many readers eagerly devouring information on real food, whole foods, traditional foods, or even paleolithic foods, in what seems like a mass revolution against modern food (in which I’m still trying to figure out what works best for my lifestyle), you’ll find much to inform and inspire you in Kurlansky’s book. Some will reminisce; others will find a lot of eye-opening and useful knowledge about the way we once were; all we be entertained.
Check the WRL catalog for The Food of a Younger Land
I read the title in the e-book version.






Grzimek’s Animal Life Encyclopedia lives up to its name. It is definitely an encyclopedia, with 17 huge volumes. I don’t necessarily want to admit to being a nerd who reads the encyclopedia for fun but this one is worth a second look, particularly for animal lovers. Our library has two sets of Grzimek’s and the set shelved at the James City County Library in Croaker Road can be checked out (and requested for library users who prefer to go to the Williamsburg branch), so I challenge anyone who is fascinated by books like 







As 2009 winds down, here’s the tale of someone who had a really lousy year thirty years ago, but in the process found motivation to turn things around.
Two of my favorite things are travel and Greek mythology. Over the years, I have been lucky enough to combine them with a few excursions to Greece, but it’s rare to find a book that does the job almost as well as a trip would. When it’s a book that also helps you look at everything you thought you knew in a new way, you’re in for really special treat. This is why I was surprised and delighted by Tom Stone’s new book, Zeus: A Journey Through Greece in the Footsteps of a God. Stone creates such a wonderful world in this book that, once in, you’re reluctant to leave. Just so, I found myself going back and re-reading sections and lingering over the last pages, unwilling for the book to end.
