US national parks are known for spectacular vistas, and for wholesome recreation opportunities targeting contemporary middle-class (white) tourists, who are today encouraged to “find your park.” As argued in Chapter 2, cosmopolitanism serves as a lens that helps us to understand, contextualize, and evaluate many elements of the experience of eating in the US national…
Category: Foods and Recipe
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Red Corn Cookies – Memorable Recipes
I love these corn cookies because they are part shortbread, part sugar cookie, and all delicious. They are sure to surprise anyone who tastes them because corn is an unusual ingredient in a cookie. I love adding a topping of lemon-lavender icing or hazelnut brittle—or both!—to bring the cookies to a new level. Enjoy with…
Transporting Taste – Eating in US National Parks
Before the twentieth century, it was the upper classes who could afford to travel to the few existing national parks. To reach Yosemite Valley in the 1860s, “it was nec-essary to take a boat from San Francisco to Stockton, followed by a sixteen-hour stagecoach ride to Coulterville, and finally a fifty-seven-mile, thirty-seven-hour trek by horse…
Tourism and Taste – Eating in US National Parks
Romantic sensibilities have significantly shaped the past of the national parks, and cosmopolitan tastes stand to shape their future. Romanticism, a movement that emphasized individual self-expression, emotion, imagination, nature, and the per-sonal experience of the sublime (Swiggett 1903), gained traction in nineteenth-century Europe as a critique of the Enlightenment rationality that had ushered in the…
Nukides – Memorable Recipes
Nukides are a Libyan version of gnocchi served with stewed lamb. Purchased premade gnocchi can be substituted if you prefer not to make your own. Serves 6 Stewed lamb Vegetable oil, for cooking 2 pounds lamb stew meat (such as shoulder), cubed 1–2 marrow bones 1 (6-ounce) can tomato paste 1 (28-ounce) can whole tomatoes,…
Tembleque – Coconut Pudding – 100 Memorable Recipes
I think there has never been a more perfectly named dessert than tembleque, which gets its name from the Spanish word for “tremble,” referring to the wiggly-jiggly texture of this molded coconut pudding. This Puerto Rican classic is enjoyed year-round and can often be found at bakery and dessert shops around the island. It’s a…