Word: localizes
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...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 (yes, he's the reactionary). It's a collection of manuscripts from an unfinished Depression-era Works Progress Administration (WPA) project to compile local food customs into a book. Kurlansky presents a startling snapshot of our nation's culinary past: a country of squirrel and opossum eaters, where few recipes didn't include cornmeal, molasses or salt pork and ash was a totally acceptable spice. "All these things like hoecakes and this Southern kind...
...scads of old-school offerings across the country, Jane and Michael Stern's 500 Things to Eat Before It's Too Late refers not to a diminishing American landscape but to the limited number of eating opportunities in our life spans. It's a bucket list of restaurants serving local, often obscure dishes, ranked cheerily from best to almost best. The Sterns' nation is one with at least a few places still serving the Kentucky burgoo (thick stew) Kurlansky dug up in those WPA files, as well as South Carolina perloo (meat-and-rice dish), Wisconsin hoppel poppel (meal...
...Sterns, a married couple, have been hitting dives since the first edition of their classic, Roadfood, was published in 1977, do not agree with Kurlansky's contention that local cuisine is dying. "We're getting more homogenized. There is a lot of crap out there, but it is not that difficult to avoid the crap," Michael Stern says. "Jane and I could eat our way around this country for three more lifetimes and not eat all the regional dishes. And by then, there'd be 3,000 new regional dishes." New dishes that often are formed by the rubbing...
...Sterns, technology has made local food more vibrant, with people trading recipes and restaurant suggestions online. If anything, the Sterns are confused as to why many of these dishes are still regional - why, for example, the Midwest's sour-cream raisin pie hasn't joined Texas' nachos on more menus. They also think the U.S.'s local cuisine is kept fresh since it is always being tinkered with because of our lack of a food canon. While there might be only one right way to make bouillabaisse in France, there's always a new argument about how to barbecue...
...keep them silent, one group has continued to press Beijing for details on school construction and the exact number of students killed in the disaster as well as their identities and other details. It's the kind of battle routinely fought all over rural China, pitting powerful local officials and businessmen against ordinary citizens who feel they have been wronged. It's also a struggle that is almost always won by the powers that be. (See pictures of the aftermath of the Sichuan quake...