Tasting History with Max Miller
Published 15 Nov 2022
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November 22, 2022
The real story of the First Thanksgiving
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Our modern abundance of cloth is something to remember at Thanksgiving
Virginia Postrel wrote this originally for USA Today in 2020:
Our closets and drawers bulge with clothing in every imaginable color. Thanks to incremental improvements over the past few decades, our clothes resist stains and wrinkles in ways that would thrill the past’s laundry-weary housewives. T-shirts wick sweat, and raincoats shed water. Sweaters snap back into shape, and pants stretch with our bellies — a handy feature come Thanksgiving dinner.
Today’s textile cornucopia overflows with more than clothes. It includes the damask tablecloth beneath the Thanksgiving feast, the soft microfiber blanket in front of the fire, the potholders pulling dinner from the oven, the dish towels drying the heirloom china. Textiles upholster the dining room chairs and the football fans’ sofa cushions. They bandage the careless carver’s fingers. They furnish burlap wreaths and felt garlands, and, for those who prefer an autumnal escape to nature, backpacks, sleeping bags, and tents.
If, as Arthur C. Clarke famously observed, any sufficiently advanced technology is indistinguishable from magic, the reverse is also true. Any sufficiently familiar technology is indistinguishable from nature. We no more imagine a world without cloth than one without sunlight or rain. Textiles are just there.
Except, until fairly recently, they weren’t.
“Bring good store of clothes, and bedding with you,” an early Plymouth arrival advised a prospective colonist in 1621. Textiles weren’t easily procured in the wilds of Massachusetts. It is only in the past century, and especially in the past generation, that most Americans could forget where cloth comes from. Once so valuable they were stolen from clothes lines and passed down in wills, textile products now occupy only a tiny fraction of household budgets.
Cloth was precious because it took so much effort to make. Throughout history, and around the globe, women spent their days spinning. Yet yarn was always in short supply. In 1656, Massachusetts even passed a law requiring every family with “idle hands” — women and children who weren’t otherwise employed — to spin a minimum amount of yarn, with fines levied on those who didn’t make their quotas.
“The spinners never stand still for want of work; they always have it if they please; but weavers sometimes are idle for want of yarn,” wrote the 18th-century agronomist and travel author Arthur Young, reporting on a tour of northern England. It took about 20 spinners to keep a single weaver supplied with yarn.
A few decades after Young wrote, spinning machines broke the bottleneck and sparked the Industrial Revolution. Abundant yarn improved nearly every aspect of life. From clothing to sails, bed linens to flour sacks, essential items were suddenly much cheaper, more varied, and more easily obtained. It was the beginning of what economic historian Deirdre McCloskey calls “the Great Enrichment,” the economic takeoff that over the next two centuries lifted global living standards by 3000%.
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March 15, 2022
QotD: Pecan pie
The pecan pie is the highest expression of the pie-making art, and it is uncomfortable when well-meaning people tout silly and pale reflections of pie as somehow superior.
I won’t even discuss the lowly pumpkin pie, which reminds me of nothing more than the goo that seeps out of a broken sewage pipe or the remains of the vegetable bin after a 10-day blackout.
You apple pie people may have a point, but really, the best part of any apple pie is the crust, so just climb down off that high horse!
Blueberry you say? Yes, I will grant the glory of a well-made blueberry pie, but on the second day it is a soggy mess, while my pecan pie is a wonderful accompaniment to a great cup of coffee. And bacon. But that doesn’t even have to be said.
Key lime and Boston cream and … um … other pies are certainly good eating, but for sheer pie power and authority there is nothing quite like American pecan pie served after a sumptuous Thanksgiving dinner.
[Here’s my go-to recipe … probably from Cooks Illustrated, but I don’t remember]
CBD, “Food Thread: Family, Friends And Pecan Pie … But Mostly Pecan Pie … And Family And Friends!”, Ace of Spades H.Q., 2021-11-21.
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February 28, 2022
The History of Pecan Pie
Tasting History with Max Miller
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Subtitles: Jose Mendoza | IG @ worldagainstjose | @Ketchup with Max and Jose
PHOTO CREDITS
Dickey’s BBQ Pecan Pie: Willis Lam, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Pecan Tree: By Bruce Marlin – Own work: http://www.cirrusimage.com/tree_pecan…, CC BY 3.0, https://commons.wikimedia.org/w/index…
Oak Alley Plantation: Michael McCarthy via flickr, https://creativecommons.org/licenses/…#tastinghistory #pecanpie #thanksgiving
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November 28, 2019
The ENTIRE History of NFL Thanksgiving!
NFL Throwback
Published 25 Nov 2019Check out the evolution of NFL games!
#NFL100
The NFL Throwback is your home for all things NFL history.
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May 4, 2016
QotD: The Puritans
I hear about these people every Thanksgiving, then never think about them again for the next 364 days. They were a Calvinist sect that dissented against the Church of England and followed their own brand of dour, industrious, fun-hating Christianity. Most of them were from East Anglia, the part of England just northeast of London. They came to America partly because they felt persecuted, but mostly because they thought England was full of sin and they were at risk of absorbing the sin by osmosis if they didn’t get away quick and build something better. They really liked “city on a hill” metaphors.
I knew about the Mayflower, I knew about the black hats and silly shoes, I even knew about the time Squanto threatened to release a bioweapon buried under Plymouth Rock that would bring about the apocalypse. But I didn’t know that the Puritan migration to America was basically a eugenicist’s wet dream.
Much like eg Unitarians today, the Puritans were a religious group that drew disproportionately from the most educated and education-obsessed parts of the English populace. Literacy among immigrants to Massachusetts was twice as high as the English average, and in an age when the vast majority of Europeans were farmers most immigrants to Massachusetts were skilled craftsmen or scholars. And the Puritan “homeland” of East Anglia was a an unusually intellectual place, with strong influences from Dutch and Continental trade; historian Havelock Ellis finds that it “accounts for a much larger proportion of literary, scientific, and intellectual achievement than any other part of England.”
Furthermore, only the best Puritans were allowed to go to Massachusetts; Fischer writes that “it may have been the only English colony that required some of its immigrants to submit letters of recommendation” and that “those who did not fit in were banished to other colonies and sent back to England”. Puritan “headhunters” went back to England to recruit “godly men” and “honest men” who “must not be of the poorer sort”.
Scott Alexander, “Book Review: Albion’s Seed“, Slate Star Codex, 2016-04-27.
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November 24, 2015
How’s your food innovation level for American Thanksgiving?
Megan McArdle says you can safely avoid novel and baroque food variations for the most stereotypical American meal of all time:
Every year you’re supposed to come up with something amazing and new to do with the most scripted meal in the American culinary canon. Turkey crusted with Marash pepper and stuffed with truffled cornichons. Deconstructed mashed potatoes. Green bean casserole that substitutes kale for the green beans and a smug expression for the cream-of-mushroom soup. Pumpkin-chocolate trifle with a chipotle-molasses drizzle.
I’m sorry, I can’t. I just can’t.
You know what we’re having for Thanksgiving at our house this year? With minor variations, we’re having the same thing we’ve had every year since my birth in 1973. There will be a turkey, roasted whole, because my oven cannot accommodate a spatchcocked 16-pound bird splayed over a sheet pan full of stuffing. It will be brined in a cooler, stuffed full of stuffing despite all the dire culinary injunctions against it, and cooked in the same undoubtedly subpar way we have always done it. My sister will make her homemade cloverleaf rolls, and stuffing with sausage, ginger and apple. There will be cranberry sauce, little creamed onions, mashed potatoes, and butternut squash, with bok choy for those who want greens. For dessert, there will be pie: apple, pumpkin, and perhaps, if we are feeling especially daring, cranberry-raisin.
Novelty is overrated at holidays. If you want to try planked salmon and braised leeks for the first time this year, then bon appetit. But the idea that we must have novelty, that a good cook is constantly seeking out new and better things, is a curse. The best parts of our lives do not require constant innovation; they are the best because they are the familiar things we love just as they are. When I hug my Dad, I don’t think, “Yeah, this is pretty OK, but how much better would it be if he were wearing a fez and speaking Bantu?”
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November 27, 2014
For our American friends, before the gorging begins…
Charles C. W. Cooke has your go-to guide to political conversations with your family this Thanksgiving:
Your crazy uncle complains in passing that the construction on Redlands Avenue is limiting the flow of traffic to his hardware store, and wonders if the job could be completed more quickly.
This must not be allowed to stand. Ask your uncle if he’s an anarchist and if he has heard of Somalia. If you missed Politics 101 at Oberlin, refer to the Fact Cards that you have printed out from Vox.com and explain patiently that the government is the one thing that we all belong to and that the worry that it is “too big” or “too centralized” or “too slow to achieve basic tasks” has a long association with neo-Confederate causes.
Remind him also that:
- the state has a monopoly on legitimate violence.
- Europe is doing really well.
- The Koch Brothers.
- “Obstruction.”
Should all that fail, insist sadly that if he doesn’t fully apologize for his opinions you will have to conclude that he hates gay people. Ask why your family has to talk about politics all the time.
Update: A related tweet that just has to be shared.
As God is my witness, I thought turkeys could govern.
— David Burge (@iowahawkblog) November 27, 2014
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November 22, 2014
A seasonal business model with growth potential
An ad in the Nashville Craigslist:
It may not be a huge market, but there’s definitely a demand for these kind of services, especially at Thanksgiving, Christmas, and family birthday parties.
H/T to Marina Stover for the link.
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November 27, 2013
OMG! There are scary-sounding chemicals in your Thanksgiving Dinner!
Our American friends are about to celebrate their (weirdly late) Thanksgiving this week, so junk science food scares are also making another annual appearance. Angela Logomasini explains why you can safely ignore most of the advice you may receive about food safety this Thanksgiving:
Toxic chemicals lurk in the “typical” Thanksgiving meal, warns a green activist website. Eat organic, avoid canned food, and you might be okay, according to their advice. Fortunately, there’s no need to buy this line. In fact, the trace levels of man-made chemicals found in these foods warrant no concern and are no different from trace chemicals that appear in food naturally.
The American Council on Science and Health (ACSH) illustrates this reality best with their Holiday Dinner Menu, which outlines all the “toxic” chemicals found naturally in food. The point is, at such low levels, both the man-made and naturally occurring chemicals pose little risk. This year the ACSH puts the issue in perspective explaining:
Toxicologists have confirmed that food naturally contains a myriad of chemicals traditionally thought of as “poisons.” Potatoes contain solanine, arsenic, and chaconine. Lima beans contain hydrogen cyanide, a classic suicide substance. Carrots contain carototoxin, a nerve poison. And nutmeg, black pepper, and carrots all contain the hallucinogenic compound myristicin. Moreover, all chemicals, whether natural or synthetic, are potential toxicants at high doses but are perfectly safe when consumed in low doses.”
Typically, these kinds of food safety scares depend on using unfamiliar scientific names of various chemicals, knowing that most peoples’ memories of high school science have long since faded away. Anything “safe” has an ordinary name, while anything “toxic” goes by a tongue-twisting science-y name that conceals far more than it reveals to non-scientists. Remember how many times the dangers of dihydrogen monoxide (DHMO) have been used to whip up support for petitions to ban the stuff (see the Material Safety Data Sheet (pdf) for it). Dihydrogen monoxide is a science-y way of describing a molecule with two hydrogen atoms and one oxygen atom … it’s another name for water, but it sounds so much more ominous that way, doesn’t it?
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November 21, 2013
QotD: Michael Bloomberg wants you to pick a fight this Thanksgiving
I don’t know what holiday dinners are like at Michael Bloomberg’s house, but I suspect there’s an awful lot of picking at food while the windbag at the head of the table lectures the assembled guests about why he’s right and they’re all idiots. That’s the message I get from his pet Mayors Against Illegal Guns organization, which wants its loyal minions, if there are any, to sit down to their Thanksgiving feasts and immediately start fights with relatives they haven’t seen in a year about gun control. All you need is a handy list of tendentious talking points — and a shitload of patience from Cousin Bob, who rebuilds old pistols for fun and just wrapped himself around half a bottle of Jack Daniels.
J.D. Tuccille, “Bloomberg Group Wants You To Start Fights About Gun Control at Thanksgiving”, Hit and Run, 2013-11-21
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