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• W751884890 abstract "Reviewed by: A Culinary History of the Nebraska Sand Hills: Recipes and Recollections from Prairie Kitchens by Christianna Reinhardt Barbara G. Shortridge A Culinary History of the Nebraska Sand Hills: Recipes and Recollections from Prairie Kitchens. By Christianna Reinhardt. Charleston sc: History Press, 2014. 127pp. Illustrations, bibliography, index. $19.99 paper. The isolation of Nebraska’s majestic Sand Hills makes it a land of self-sufficiency, where traditional ways of life can persist down to the present day. This traditionalism, especially as it applies to food, clearly fascinates native daughter Christianna Reinhardt. Taking time away from her regular job of writing and producing television shows for the Food Network and similar outlets, she spent several months talking with older residents of the area. The result is an unusual but delightful volume that occupies a middle ground between standard history and recipe book. Food stories personalize what otherwise might be dull recitation of land acts and ranching economies. I count nineteen recipes, some of which (yeast starter, twelve dozen molasses cookies) a person likely would not want to make. But all shed light on how life was lived in a time and place where the range of ingredients was narrow and refrigeration nonexistent. Simplicity, she demonstrates, is the hallmark. Although a reader will learn basic information about chokecherries and other native products, the book is really as much about nineteenth-century farm life in general as it is about the Sand Hills in particular. Reinhardt arranges her chapters chronologically. In each she writes a few pages about local developments and then introduces an individual or two who share relevant stories and recipes. Eldora Muirhead (born 1921) and Isla Emerton (born 1918) are her stars. A Culinary History is short but lively. Although Reinhardt provides nothing original about the general history of the region, she summarizes such knowledge nicely among the food talk. The stories, women’s stories for the most part, are the book’s heart. Here one learns how to kill and dress a chicken, how baking was an activity so central that it demanded its own day of the week, and how local cattle ranchers deemed beef too extravagant to eat on a regular basis. Reading about the pros and cons of lard versus butter is fascinating, too, plus the Saturday ritual of selling cream in town and using the money to purchase groceries. The History Press has packaged Reinhardt’s book well. The binding and paper quality is high and the illustrations clear and abundant. Another highlight is a midbook sixteen-page collection of color photographs. The author devotes five of these pages to the Sand Hills landscape and the remainder to individual dishes. I recommend this book highly. It should appeal to a broad range of audiences, both within Nebraska and beyond. [End Page 316] Barbara G. Shortridge Department of Geography University of Kansas Copyright © 2015 Center for Great Plains Studies, University of Nebraska–Lincoln" @default.
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• W751884890 title "A Culinary History of the Nebraska Sand Hills: Recipes and Recollections from Prairie Kitchens by Christianna Reinhardt" @default.
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