SEARCH...
FOLLOW US:
This form does not yet contain any fields.
    TAGS...
    "Craft Beer" (2) “beer clean” (1) “micro-brewery” (1) “Split Thy Brooklyn Skull” (1) “The Most Interesting Man in the World” (1) “Upstairs at The Pudding” (1) “Upstairs on The Square” (2) 10 Barrel Brewing (1) 2016 Great American Beer Festival® (1) 21st Amendment Brewery (4) 508 Gastrobrewery (2) Abita (1) accessible (1) Adirondack Pub & Brewery (1) Adventure Brewing Co. (1) ADVERTISING (1) Aecht Schlenkerla Rauchbier Weizen (1) AFTERTASTE (1) AGEING BEER (1) Al Hirshfeld (1) alcohol by volume (1) ALCOHOLIC (1) ale (4) Alewife (3) almond (1) Alphabet City Brewing Co. (1) American Craft Beer Week (2) American Homebrewers Association (1) Anchor Brewing (1) Anheuser-Busch (2) Anthony Bourdain (1) aromas (1) art (1) ASTRINGENT (1) Atlantic Coal Porter (1) Au Pied de Cochon (1) August Busch III (1) Avery (2) bacon (2) BANANA (1) bao bun (1) bar (1) bar culture (1) Bar Tabac (5) Barrier Brewery (1) bars (1) bartender (1) bartending (1) Basic Beer “Béchamel” Sauce (1) Basic Beer Glasses (1) Basic Food Groups (1) Bass Pale Ale (1) Bastille Day (1) BBeer Drinking Notes (1) Beachwood Brewing (1) Bebop Hop chocolate bar (1) Becks (1) beef (2) beer (46) Beer & Food (5) beer & pretzels (1) beer bar (4) beer book (1) Beer Brewing for Everyone (1) beer clean (1) beer cocktails (1) beer dinner (1) Beer Drinking (3) Beer Drinking Notes (38) beer festival movie (1) beer glass (1) Beer Glasses (1) beer hall (1) Beer Institute (2) Beer Jam (1) Beer Jelly (1) Beer Lables (1) Beer Mac and Cheese (1) beer movie (1) beer mugs (1) BEER NOTES (1) beer photo (2) beer tasting (1) BEER TASTING FLAVORS (2) Beer Tasting Notes (123) Beer tasting term (2) BEER TASTING TERMS (5) beer trends (2) beer videos (1) Beer Writer (1) BeerBasics (2) BeerBasics Lamb Dinner (1) BeerBasics Remembers (1) BeerBasics Visits (7) Beer-friendly bars (1) BEERS (1) Beijing (1) Belgian (2) Belgian Lace (2) Belgian-style (1) Belgium. (1) Bell's Expedition Stout (1) Bend (2) Berkeley (1) Betty Crocker (1) Big Beers Festival (1) Bill Newman (1) Bill Owens (1) Billy 18-Watt IPA (1) Bison Brewery (1) Bitch Creek ESB (1) Bitter American (1) Bjarke Bundgaaard (1) Black Dirt Bourbon Whisky (1) Blind Tiger (2) BLOOD SWEAT & BEER TOUR (1) Blue Moon (2) Blue Point (3) Blue Point Hoptical Illusion (1) Blue Point Toasted Lager (1) Blueberry Ale (1) Bluepoint (1) Bone Warmer Imperial Amber Ale (1) book review (1) Boston (2) Boston Beer Company (4) Boston Cooking-School Cook Book (1) Boston MA (2) Boulder (1) BOULEVARD BREWING COMPANY (1) Boylan Brewpub (1) breakfast (2) brew (1) Brewers Alley (1) Brewers Association (3) brewery (1) brewpub (3) brewpubs (1) Brews & News (29) Brewskies (1) Brian Dwyer (1) Bridget Skadhauge (1) Bridgewater Corners (1) Bridgwater Corners (1) Bronx Brewery (1)
    FOR MORE...

    Entries in Betty Crocker (1)

    Friday
    Nov082013

    Beer by “The Book”

    The book alluded to in the title of this blog is a reference to the “cookbook”.

    The publishing of books of recipes has a long and convoluted history. The rendering of all the processes involved in preparing food into a written form of communication was much more of an art than a science. Writing about food and the diets of civilized humans has always been a considerable section of recorded history. For a century or so the publishing houses of North America could make more money publishing “serious” manuscripts and “pulp” fiction than books of recipes.

    Nevertheless, in the early twentieth century one book of recipes made a mark on popular culture. It was the Boston Cooking-School Cook Book edited by Fannie Merritt Farmer.

    It was and is still considered the first of its kind. It was the kitchen bible for generations of home economists. It was the basis of countless family breakfast, lunch and dinner menus. In short it fed a nation for over fifty years. Nowhere in the book is there a mention of beer.

    In the mid twentieth century, the development of the food processing industry made and additional major impression on the food that was consumed by the families of North America. The “Butterball” turkey was created. The most important word in that last sentence is created. Other kitchen conveniences were packages of fry ingredients pre-measured and combined for the easy home production of biscuits, pancakes, layer cakes and muffins. General Mills commissioned Betty Crocker to insure that the Generals products found their way onto every breakfast, lunch and dinner table on North America. The “Betty Crocker’s Picture Cookbook” was a masterful piece of cross-merchandising executed almost fifty years before the term was adopted into the vernacular.

    Once again the three meals served to folks were neatly arranged into easy to understand recipes for easy to prepare meals. They were healthy and did include proscribed amounts of fresh vegetables and fruits. A bit less of the economics of the was necessary to include due to the inclusion of many of the General’s products. Nowhere in this book is there a mention of beer.

    If I had no other form of reference other than the previously mentioned seminal books I could be led to believe that the inhabitants of North America were unfamiliar with beer.

    And then came Julia.

    In the book “Mastering the Art of French Cooking… The only cookbook that explains how to create authentic French dishes in American kitchens with American foods.” By Julia Child, Louisette Bertholle and Simone Beck, the American public found a book that wasn’t a textbook, or a marketing platform, it was an explanation. The introduction and popularity of “The French Chef” on the television service of the Public Broadcasting System made Julia Child an almost household known name. She didn’t dictate or demand ingredients that are impossible to get. She taught people who wanted to learn how to cook the how and the why.

    Most importantly she mentions “Beer”. The recipe for Beer in Beef and Onion Stew can be found on page 317 of the 1966 edition of the book. It is a recipe for Carbonnades a la Flamande (Beef and Onions Braised in Beer). The first sentence is a concise explanation of the essence of the recipe, “Beer is typical for Belgian braise, and gives a quite different character to beef than the red wine of the bourguignon.” She even goes further, “A bit of brown sugar masks the beer’s slightly bitter quality, and a little vinegar at the end gives character.”

    And so, if you can trust this seminal tome, America was finally introduced to beer.

    Bon Appetit!